subject: Cuisine Focus – Afghan – A Likely Blend of Culture and Taste [print this page] Cuisine Focus Afghan A Likely Blend of Culture and Taste
Afghan cuisine is a likely mix of South Asian and Middle Eastern cooking. Geographically, the country's relations with that of said regions influenced the people's culinary practices and ways. History also dictates how travelers from other places increased the people's awareness to various types of produce and food items. Proof of this would be the presence of Chinese teas and Indian spices and herbs.
Delicious food served in a fragrant bed- that is what Afghan food naturally offers. From its wide range of rice, chicken/lamb recipes, a diner does not only have the opportunity to taste exotic food but experience a different kind of culture so to speak. Traditional recipes include Chalau (rice), Kebab and Nan (whole bread). Tea is also traditionally served in line with Baklava and other types of pastries.
Breads, for the most part, are staples that are seemingly present to replace cutlery and silverware. This may sound interesting but breads are commonly used to scoop up soft prepared foods and items. This is also the reason why bowls of fresh fruits, salads and condiments are considered staples. In addition, dairy such as buttermilk and yogurt, are common items in every Afghan home. Visitors are normally treated to a vast range of dishes that also feature raw and cooked vegetables.
Cooking methods include deep frying, steaming, roasting, and stewing. People are also into shallow frying and paper-wrapped deep frying. These preparations and techniques are used to prepare an authentic Afghani meal, where foods such as meats and fishes are utilized as main items.
Saffron, Coriander, Cilantro, Mint, Cardamom, Black Pepper, Cilantro, Dill, Turmeric
Grains:
Rice, Barley, Maize, Wheat
Dairy:
Yogurt, Cheese, Eggs
Afghanistan's topography is perfect for various crops such as wheat, rice, and maize. Herbs and spices like coriander, garlic and onions are also widely available, which explains the prevalence of these ingredients in Afghan food and recipes. Dried nuts and seeds are also famous and are a natural part of their daily diet. Fruits like grapes, plums, berries and pomegranates are not only top food choices among the residents as it is also exported to various international markets.
The inclusion of various spices like mint, saffron and coriander makes Afghan food a standout in itself. Foods are described as neither too bland nor spicy, thus making it seemingly perfect and great tasting. On the other hand, the Kebabs are to die for in terms of Afghan's specialties. And while kebabs are expected to grace your plate, it is quite surprising how household seldom serves this dish. This is because the availability of cooking equipment poses certain problems. However, this does not discount the fact that Kebabs are significant in Afghan cuisine and that these recipes will never cease as one of its prime dishes.
Authentic Afghan Recipes
Sabzi Challow (Spinach and Rice) with Lamb
Recipe Source: onecountyonebook.org
Ingredients:
c. olive oil
8 lamb shanks (I couldn't find and the Price Chopper butcher suggested chops)
16-18 scallions, whole, outermost layer and tough upper green removed
3-5 c. beef stock (homemade preferred)
3 T minced garlic
5 T fresh lime juice
Salt and Pepper to taste
Method:
Preheat oven to 350.
Heat the oil in a large ovenproof Dutch oven and brown the lamb on all sides.
Remove the lamb and set aside.
Add the onions to the pot and saut until soft and lightly browned.
Stir in the turmeric.
Add the spinach, cilantro, parsley and scallions.
Saut for 20 minutes stirring constantly (add more oil if needed).
The aroma of the herbs should rise (very important).
Add the garlic and saut briefly.
Return the lamb to the Dutch oven.
Add enough beef stock to barely cover the lamb.
Bring to a boil, then cover, transfer to oven and cook for 2-2 . hours.
When the meat is tender, remove from oven.
Stir in lime juice and season to taste with salt and pepper.
Serve over challow.
Yield 8 servings.
Challow
Note: for Saffron rice, soak 1 t. saffron threads in c. boiling water for 5 minutes.
Remove saffron and discard. Use this water in place of the final c. water in final step.
I used Goya Basmati Rice and followed the package directions substituting the saffron water. With the handle of a wooden spoon, I poked five holes through the rice, one in the center. Cooked without stirring for 2 min. Reduced heat to med. Low and covered with a lid wrapped in a kitchen towel. DO NOT REMOVE LID DURING COOKING. The bottom will be crisp.
Source: The Book Club Cook Book by Judy Gelman and Vicki Levy Krupp,
Salaata (Afghan Salad)
Recipe Source: afghan-web.com
Ingredients:
Tomatoes
Yellow Onion
Cilantro
Lemon
Cucumbers
Radishes
Salt
Method:
Chop 2 whole tomatoes, 1 medium yellow onion, and 1 bunch of washed cilantro. Mix these together in a bowl. Juice one lemon and pour the juice over the top of the tomato, onion, and cilantro. You can also add sliced cucumbers, as well as radishes. Sprinkle with salt (to taste) a good pinch and toss the salad. Cover and refrigerate for at least 15 minutes to allow all the juices to mix together.
