The type of food served in Afghan cuisine is quite unique. It has been well documented that the foods, tastes and spices of Afghan food are a rather tasteful blend of the regions that surround Afghanistan. Unlike food from it's neighbors to the east, the spices used in Afghan dishes, are neither too hot nor pungent, and in contrast to it's western neighbors, Afghan food is not bland. In fact may western travelers find the foods of Afghanistan a perfect blend of exoticness and good taste.
Serves 1
Pour hot syrup into semolina, stirring constantly. When smoothly blended, reduce heat & leave to cook, uncovered, until liquid is absorbed. Mixture should be thick but still moist at this stage. Stir in nuts, cardamon & rosewater to taste.
Cover rim of pan with a cloth or 2 paper towels, put lid on tightly & leave on low heat for 5 minutes. Turn off heat & leave pan undisturbed for 10 minutes.
Spread halwau on a flat, lightly oiled platter & decorate with nuts. Serve warm or cold, cutting pieces into diamond shapes or squares.
Serves 1
Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store in an airtight container. Rub this spice blend devised by Zvia, an Afghan street vendor in New york, all over beef, pork, or chicken 2 hours prior to grilling. It also adds a pungent flavor to tuna, swordfish, bluefish, and bass; rub it on both sides of the steak or fillets about an hour before grilling. In both cases, the rub can be left on the meat or fish while grilling to make a blackened seasoned crust. It can also be stirred into boiled rice or summer soups to taste. Makes about 1/3 cup.
8 servings
1 c Dried chick-peas, covered -w/hot water & soaked over-night, or at least 8-10 hrs,1 1/2 lb Ground beef,1 lg Onion, grated,1/4 ts Pepper,1 ts Salt, or to taste,1/4 ts Ground cinnamon,1 tb Dried mint, crusche,1 tb Bread crumbs, matzoh meal, or plain flour,4 c Water, boiling
Chick-peas provide bulk in well-seasoned kofta, the name for various types of meatballs in Afghanistan, Pakistan, & India. Unlike customs in other countries, they are boiled in soup or water & served separately from soup. Chick-peas are one of forbidden foods for Passover in Afghanistan, so Nofta Nakhod must wait for another time.
1. Drain chick-peas in a colander, then grind them rather fine in a processor. Mix everything together except water.
2. To prepare meatballs: Moisten hands w/cold water and prepare meat & chick-peas balls 1-1/2 inches in diameter. Put the meatballs into boiling water, one at a time, & simmer over moderate heat for 45 mins. Remember that chick-peas are ground but not cooked. The meatballs may also be cooked in a light chicken broth. Serve meatballs & soup separately w/bread, rice, & pickles. Serve 8. Makes about 18 meatballs.
Serves 4
1 lb long grain rice, preferably basmati ,4 fl oz vegetable oil ,1 1/2 lb lamb on the bone or 1 chicken, cut in pieces ,1/2 pint water ,2 large carrots ,4 oz black seedless raisins ,2 tsp char marsala or cumin ,1/4 tsp saffron (optional) ,2 1/2 pints water ,salt and pepper
Directions
Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb or beef cut into 1"-2" cubes and brown lightly. Add 2 cups of water, 1 tsp. Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour. Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender--but NOT mushy. Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.
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