Nan-E-Parata (Sweet fried bread)

Ingredients: 560 g plain white flour, sifted 1½ tsp salt 1 packet fast-acting yeast 275 ml lukewarm water 12 tbs oil, plus more for deep-frying 50 g icing sugar Direction: Sift the flour with the salt and mix in the yeast. Add the water a little at a time and mix to form a firm dough. Knead the dough until it is smooth and elastic, shape it into a ball and leave it, covered, in a bowl for about half an hour. Divide the dough into 4 balls, and again divide each of these into 4, making 16 altogether. On a lightly floured board roll each ball in turn into a disk no thicker than 1.5 mm. Then, using a pastry brush, brush 1 tablespoon of...

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Kebob-E-Jigar (Liver kebob)

Ingredients: 2–3 tbs oil 3–4 large onions, finely sliced 1–2 tsp ground coriander seeds salt and pepper to taste 450 g lamb’s liver, cut into strips 2 cloves of garlic, sliced 1 bunch fresh parsley, chopped fine Direction: Heat the oil in a large frying-pan and add the sliced onions and garlic. Soften and fry until they are just beginning to brown. Add the coriander, parsley, salt and pepper and stir. Now add the liver and fry over a medium heat to seal. Then continue to fry gently for a further 4–5 minutes stirring from time to time. Do not overcook the liver or it will become hard and leathery. Serve with warm fresh nan and perhaps...

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