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:

1. Sift the flour with the salt and mix in the yeast.
2. Add the water a little at a time and mix to form a firm dough.
3. 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.
4. Divide the dough into 4 balls, and again divide each of these into 4, making 16 altogether.
5. 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 oil over 3 disks and stack them on top of each other topping with a fourth.
6. Press down lightly with a rolling pin.
7. Each stack should not be more than 5 mm thick.
8. Repeat, making 4 breads in all.
9. Heat enough vegetable oil in a large frying-pan and deep-fry the breads over a medium to high heat, one at a time, until light brown.
10. They should not be too crisp.
11. Remove and drain.
12. Sift the icing sugar over the hot breads, on both sides.

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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:

1. Heat the oil in a large frying-pan and add the sliced onions and garlic.
2. Soften and fry until they are just beginning to brown.
3. Add the coriander, parsley, salt and pepper and stir.
4. Now add the liver and fry over a medium heat to seal.
5. Then continue to fry gently for a further 4–5 minutes stirring from time to time.
6. Do not overcook the liver or it will become hard and leathery.
7. Serve with warm fresh nan and perhaps a salad.

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