tag:blogger.com,1999:blog-41045726625142789592024-03-12T23:06:27.954-07:00Afghan Kitchen RecipesA journey to cook amazing Afghan food.Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-4104572662514278959.post-17834197579221491132014-06-15T07:04:00.001-07:002014-06-15T07:04:38.961-07:00Nan-E-Parata (Sweet fried bread)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEdc3SH0dYCoQinPJ2kuifGC6VXBvMyRyriR4BuibykLWJAILCgMSDzwmUqyn0pTvJ_s3htVVJnm8Vi_ZIN-oGNTsE0Tc_-XgXBgfOLfd-ixPQ9awUOFtHqRezdIkSPKo3r3_atordZY/s1600/nan-e-parata-575x262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEdc3SH0dYCoQinPJ2kuifGC6VXBvMyRyriR4BuibykLWJAILCgMSDzwmUqyn0pTvJ_s3htVVJnm8Vi_ZIN-oGNTsE0Tc_-XgXBgfOLfd-ixPQ9awUOFtHqRezdIkSPKo3r3_atordZY/s1600/nan-e-parata-575x262.jpg" height="290" width="640" /></a></div>
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<b>Ingredients:</b><br />
<br />
<ul>
<li>560 g plain white flour, sifted</li>
<li>1½ tsp salt</li>
<li>1 packet fast-acting yeast</li>
<li>275 ml lukewarm water</li>
<li>12 tbs oil, plus more for deep-frying</li>
<li>50 g icing sugar</li>
</ul>
<br />
<br />
<b>Direction:</b><br />
<br />
<ol>
<li>Sift the flour with the salt and mix in the yeast.</li>
<li>Add the water a little at a time and mix to form a firm dough.</li>
<li>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.</li>
<li>Divide the dough into 4 balls, and again divide each of these into 4, making 16 altogether.</li>
<li>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.</li>
<li>Press down lightly with a rolling pin.</li>
<li>Each stack should not be more than 5 mm thick.</li>
<li>Repeat, making 4 breads in all.</li>
<li>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.</li>
<li>They should not be too crisp.</li>
<li>Remove and drain.</li>
<li>Sift the icing sugar over the hot breads, on both sides.</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com1tag:blogger.com,1999:blog-4104572662514278959.post-35060816003952273212014-06-15T07:00:00.002-07:002014-06-15T07:00:39.485-07:00Kebob-E-Jigar (Liver kebob)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-T-yF3hPors6y27WVK6XOrBKx4UREiZMVcSHcTUl76P3zNLmWBDSGYsa8r5GAfKleK_GhiQMSdy2zq01aU2771LljtqvXvPKpan9-pz0qUsIwFBL-fEiognYb0Ies5R2g6XyFyq1NH9o/s1600/kebab-e-jigar-575x262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-T-yF3hPors6y27WVK6XOrBKx4UREiZMVcSHcTUl76P3zNLmWBDSGYsa8r5GAfKleK_GhiQMSdy2zq01aU2771LljtqvXvPKpan9-pz0qUsIwFBL-fEiognYb0Ies5R2g6XyFyq1NH9o/s1600/kebab-e-jigar-575x262.jpg" height="181" width="400" /></a></div>
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<b>Ingredients:</b><br />
<br />
<ul>
<li>2–3 tbs oil</li>
<li>3–4 large onions, finely sliced</li>
<li>1–2 tsp ground coriander seeds</li>
<li>salt and pepper to taste</li>
<li>450 g lamb’s liver, cut into strips</li>
<li>2 cloves of garlic, sliced</li>
<li>1 bunch fresh parsley, chopped fine</li>
</ul>
<br />
<b>Direction:</b><br />
<br />
<ol>
<li>Heat the oil in a large frying-pan and add the sliced onions and garlic.</li>
<li>Soften and fry until they are just beginning to brown.</li>
<li>Add the coriander, parsley, salt and pepper and stir.</li>
<li>Now add the liver and fry over a medium heat to seal.</li>
<li>Then continue to fry gently for a further 4–5 minutes stirring from time to time.</li>
<li>Do not overcook the liver or it will become hard and leathery.</li>
<li>Serve with warm fresh nan and perhaps a salad.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com3tag:blogger.com,1999:blog-4104572662514278959.post-75205983407452253362013-02-10T13:04:00.001-08:002013-02-10T13:04:29.851-08:00Muraba-E-Behi ( Quince Jam)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge47ztdnXCFaQ4IdXcJrbItvZBfPkpn2pywV1Ek2FLgoPp4lISByxnfRhmSmtuTjJ1k0LgvYTWlhOMDIal26TtPMe3Abzr2HwJmJ-y8sv-PUP59RZXsC2VPbuRmgVdav1MMaKBj1f92AE/s1600/behi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge47ztdnXCFaQ4IdXcJrbItvZBfPkpn2pywV1Ek2FLgoPp4lISByxnfRhmSmtuTjJ1k0LgvYTWlhOMDIal26TtPMe3Abzr2HwJmJ-y8sv-PUP59RZXsC2VPbuRmgVdav1MMaKBj1f92AE/s640/behi.JPG" width="640" /></a></div>
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</h3>
On a cold winter day quince jam is like a sun that shines on a snow white table cloth...<br />
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Ingredients</h3>
<ul>
<li>2 large quinces</li>
<li>2 oranges</li>
<li>4½ cups sugar</li>
<li>1 tbs lemon juice</li>
<li>1 tsp cardamom</li>
<li>1 tbs rosewater</li>
</ul>
<div>
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Directions</h3>
</div>
<ol>
<li>Peel and core the quinces and cut into thin slices or small cubes. </li>
<li>Peel the oranges with a potato peeler, leaving behind the pith and cut the peel into julienne strips.</li>
<li>Place the quinces and the orange peel in a pan with 3¾ cups water. Bring to a boil, then reduce the heat and boil gently until the quinces are soft, about 40 to 45 minutes. </li>
<li>Now add the sugar and increase the heat until all the sugar has dissolved.</li>
<li> Add the lemon juice and cardamom and boil gently until the mixture has thickened and is syrupy. </li>
<li>The quinces will have turned a lovely rosy pink/red color. </li>
<li>Add the rosewater and leave to cool before placing in bottles or jars.</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com0tag:blogger.com,1999:blog-4104572662514278959.post-2670981105171321982013-02-10T12:50:00.001-08:002013-02-10T12:50:05.844-08:00Muraba-E-Zardak (Carrot Jam)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-qiPi7rl7_lDQFdjMa8gFSCrY2EiNVTmxlLvT2LFZw_gbcx_uKKqA-l_QksLjHh9LvCIESELOkPttCe3coVhOWQOx-d9MrExW1w9rNE4DOeAvT_nNKg1LhJDI_kcxPoljWdhuks1zX8/s1600/zardak4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-qiPi7rl7_lDQFdjMa8gFSCrY2EiNVTmxlLvT2LFZw_gbcx_uKKqA-l_QksLjHh9LvCIESELOkPttCe3coVhOWQOx-d9MrExW1w9rNE4DOeAvT_nNKg1LhJDI_kcxPoljWdhuks1zX8/s640/zardak4.jpg" width="640" /></a></div>
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It is necessary to select fresh, red carrots, to wash them, clean them and cut them as we cut for qabli.<div>
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Ingredients</h3>
<ul>
<li>1 lb carrots</li>
<li>2 ¾ cups sugar</li>
<li>½ cup slivered almonds</li>
<li>½ cup slivered pistachios</li>
<li>5 tbs lemon juice</li>
<li>2 tsp ground cardamom</li>
<li>2 tbs rosewater</li>
</ul>
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Directions</h3>
<ol>
<li>Scrape, wash and shred or grate the carrots.</li>
<li>Add the sugar to l¼cups water in a pan and bring to a boil, stir to dissolve the sugar. Now add the carrots, almonds, pistachios, lemon juice, cardamom and rosewater and bring back to a boil.</li>
<li>Boil vigorously for about 15 minutes until the mixture is syrupy.</li>
<li>Cool a little before placing in clean, dry warm jars. Allow to cool completely before sealing with a lid. Store in a cool place.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHScgdOTnrkBgozn8UgoBzbVPSvtAxf_lY_wUn6wd7l2F8jTY5bW6SsdbGgGbiFDKrFz58Iarh1ZTRaJ214ybDJD50LSUOgdUIUk3HlBuWWrPgokAKFXwiYNnUM59zP8W61uHgKqrlJoI/s1600/zardak2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHScgdOTnrkBgozn8UgoBzbVPSvtAxf_lY_wUn6wd7l2F8jTY5bW6SsdbGgGbiFDKrFz58Iarh1ZTRaJ214ybDJD50LSUOgdUIUk3HlBuWWrPgokAKFXwiYNnUM59zP8W61uHgKqrlJoI/s320/zardak2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7dgD2HjynGJJFB-qtnsQg69Xxj67Wh359TuKft7TKektHJJLQ0C-lEqlv8_oZDMO1ofuGIfTeO1z2JrmGS3qaSJxcdqPQLFPSVtC6aETdX2wa8K8VvYXh3G-S6jno_oMeCHdlBEDVFo/s1600/zardak1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7dgD2HjynGJJFB-qtnsQg69Xxj67Wh359TuKft7TKektHJJLQ0C-lEqlv8_oZDMO1ofuGIfTeO1z2JrmGS3qaSJxcdqPQLFPSVtC6aETdX2wa8K8VvYXh3G-S6jno_oMeCHdlBEDVFo/s320/zardak1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQmD6ct4iBNQhpfIZv6z9tR4g_u-nopZ5hXAF-DE9Mo8lZMYJJxCiWCwOBjHLXqPktVyjwrAaq73c5Gip69VjK7F91MLlY5CGdDodHclpITslUPWwMi6W7mPfLnjgeuIALY67y72G-e8/s1600/zardak3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQmD6ct4iBNQhpfIZv6z9tR4g_u-nopZ5hXAF-DE9Mo8lZMYJJxCiWCwOBjHLXqPktVyjwrAaq73c5Gip69VjK7F91MLlY5CGdDodHclpITslUPWwMi6W7mPfLnjgeuIALY67y72G-e8/s320/zardak3.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com3tag:blogger.com,1999:blog-4104572662514278959.post-59307385146649435802013-02-10T12:34:00.000-08:002013-02-10T12:34:07.871-08:00Muraba-e-Saib (Apple Jam)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-aygZn3ayaD6ViHzHeSOX3IIffJ8e0ZLVqgfXSyRXgAXn7jtu_8soSWc857s4P51P0JuaQ8jFpfLlwZtiRADThyw1yr0PYwY0Yl5Sh-5iTKubFXkbfJA8DGusHaao6vnssoVLTmUFZk/s1600/apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-aygZn3ayaD6ViHzHeSOX3IIffJ8e0ZLVqgfXSyRXgAXn7jtu_8soSWc857s4P51P0JuaQ8jFpfLlwZtiRADThyw1yr0PYwY0Yl5Sh-5iTKubFXkbfJA8DGusHaao6vnssoVLTmUFZk/s640/apple.jpg" width="640" /></a><br /><h3 style="background-color: white; color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; margin: 0px 0px 5px; padding: 0px; text-align: justify;">
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Prepare this dish now and it will be ready in time for your party! This would make a great stocking filler!</div>
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Makes 64 ounces of jam</div>
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Ingredients</h3>
<ul>
<li>12 apples - I used Macintosh</li>
<li>3 tablespoons lemon juice</li>
<li>Sugar equal to the weight of the apples (I got 2 lb. 1 3/4 ounces of apples, so that's how much sugar I used)</li>
<li>18 tablespoons water</li>
<li>3 pinches saffron</li>
<li>3 tablespoons rosewater</li>
</ul>
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Directions</h3>
</div>
<ol>
<li>Peel and core the apples, then slice thinly. (You don't have to slice them too thinly; you don't need a mandoline or anything like that.)</li>
<li>Sprinkle the apples with the lemon juice. This will prevent discoloration.</li>
<li>Put the apples and the sugar in the saucepan with the water. Bring to a boil, removing any scum that may develop.</li>
<li>Boil gently until the apples are slightly softened and begin to look translucent. </li>
<li>Add the saffron to the mix. Stir carefully, but thoroughly, and boil another few minutes.</li>
<li>Meanwhile, prepare your jars, lids, bands and the water bath canner. Fill the stock pot with water to cover the jars and accessories and bring to 180 degrees. Fill the canner a little more than halfway (enough to cover jars once immersed in the water) and bring to 180 degrees. </li>
<li>When the jam has reached the jelling point, add the rosewater and remove from heat. </li>
<li>When everything is ready, ladle the jam mixture into the clean jars. Top with the lids, seal with the bands, and lower into the water bath.</li>
<li>Bring the water bath canner up to a rolling boil, then lower the jars in using the rack. </li>
<li>Cover the canner and process the jars 30 minutes. </li>
<li>Remove from the canner and let cool naturally 24 hours. </li>
<li>Store or give as gifts. Refrigerate after opening.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com0tag:blogger.com,1999:blog-4104572662514278959.post-41646628794243458272013-02-10T12:13:00.003-08:002013-02-10T12:13:59.641-08:00Muraba-e-Kadu (Pumpkin Jam)<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUP0HCDgYcXqyvzMDpzJ3W5Z7Rg6VY7BzyUOYpvbSMNAIh8-HeerH0stYGSnaADmTDybQ0IAUgvhkLV3no3TI_w_T5-BGfBbfc51-tgKudGvRVFCLRFaMtyuKGp1K_Tu1SzwY4z3qoDdY/s1600/pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUP0HCDgYcXqyvzMDpzJ3W5Z7Rg6VY7BzyUOYpvbSMNAIh8-HeerH0stYGSnaADmTDybQ0IAUgvhkLV3no3TI_w_T5-BGfBbfc51-tgKudGvRVFCLRFaMtyuKGp1K_Tu1SzwY4z3qoDdY/s640/pumpkin.jpg" width="640" /></a></div>
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This dessert conserve comes from Afghanistan, where it is called Muraba-e-Kadu.<br />
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Ingredients</h3>
</div>
<ul>
<li>1 small sugar pumpkin, peeled (about 2 lb)</li>
<li>2 oranges</li>
<li>1 cup orange juice</li>
<li>2 tablespoons lemon peel</li>
<li>60 cardamom pods</li>
<li>3 cups plus 6 tablespoons sugar</li>
</ul>
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Directions</h3>
<ol>
<li>Remove the pumpkin seeds and cut the pumpkin into 3/4" pieces. Put them in the bowl.</li>
<li>Add the orange juice and lemon peel.</li>
<li>Peel the oranges, then cut the peels into thin strips. Put the strips in the bowl.</li>
<li>Juice the oranges. Put the juice into the bowl.</li>
<li>Get the seeds out of the cardamom pods. Yes, this is incredibly tedious. Do it anyway. Put the seeds into the bowl. </li>
<li>Mix well, cover, and let sit overnight.</li>
<li>When you are ready to proceed the next day, bring the mixture to a boil in the saucepan. Reduce heat and cook until the mixture is "syrupy," which should be at least an hour. </li>
<li>Meanwhile, prepare your jars and canner for canning. Put the jars, lids and bands in the stock pot and heat to 180 degrees. Fill the canner with water and bring it to 180 degrees. </li>
<li>When the mixture is ready, ladle it into the warm jars. Top with the lids, screw on the bands and process 30 minutes in the boiling water canner. </li>
<li>Cool, label and store. </li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com0tag:blogger.com,1999:blog-4104572662514278959.post-28234702764910464912013-02-10T11:58:00.002-08:002013-02-10T11:59:46.113-08:00Muraba-e-Zanjafeel (Ginger Preserve)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rIr1KZ20gBJLjKsizNUXD47p3O0CHwNAFdl62n7sZTD-jJzVNThp2RmqeGABzF3fxCaPqEPqy5lqMfeH69zhV92fRn0OQCc1iUVCPN5-ohOLIe-rloyGNctmMCw4MKMewDaVhgHesVM/s1600/jam1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rIr1KZ20gBJLjKsizNUXD47p3O0CHwNAFdl62n7sZTD-jJzVNThp2RmqeGABzF3fxCaPqEPqy5lqMfeH69zhV92fRn0OQCc1iUVCPN5-ohOLIe-rloyGNctmMCw4MKMewDaVhgHesVM/s640/jam1.jpg" width="640" /></a></div>
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This is a really delicious jam if you want to stay warm in cold weather. <br />
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makes 2 8-oz jars<br />
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Ingredients</h3>
<ul>
<li>12 ounces fresh ginger, peeled and grated</li>
<li>2 cups sugar</li>
<li>1 cup water</li>
<li>1/2 teaspoon ground cardamom</li>
<li>2 tablespoons lemon juice</li>
</ul>
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Directions</h3>
</div>
<ol>
<li>Put the jars, lids and bands into the stockpot, cover with water and heat to 180 degrees. Maintain heat at 180 degrees for at least 10 minutes. Fill the boiling water canner with water and heat to 180 degrees. </li>
<li>Put the ginger in the saucepan and add 1 cup of water.</li>
<li>Bring the water to a boil, then boil gently until the ginger is softened. </li>
<li>Add the sugar and cardamom. Bring to a boil over high heat.</li>
<li>Just before the mixture starts to set, add the lemon juice.</li>
<li>Boil a few moments until set, then ladle into the jars.</li>
<li>Process 30 minutes in a boiling water canner.</li>
<li>Cool, label and store.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com2tag:blogger.com,1999:blog-4104572662514278959.post-69790494627996443212013-02-10T11:46:00.000-08:002013-02-10T11:46:04.238-08:00Yogurt Bean SoupIngredients are intended to be fresh and raw unless otherwise noted, but you can substitute with canned or dried (be sure to rehydrate) if necessary.<div>
<a name='more'></a><br /><b style="color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; text-align: justify;">Ingredients</b><br />
<ul>
<li>1 cup soaked chickpeas with 2 cups soaking water</li>
<li>1 cup soaked red beans (kidney, pinto beans, cranberry, etc.) with 2 cups soaking water</li>
<li>1 cup soaked mung beans with 2 cups soaking water</li>
<li>5 Tbsp soaked brown rice or basmati rice</li>
<li>3 Tbsp cold pressed olive oil</li>
<li>1 cup chopped yellow onion</li>
<li>2 cups crumbled vegetarian burger</li>
<li>1 cup diced tomato</li>
<li>1/4 tsp coarse sea salt</li>
<li>1/4 tsp crushed red pepper</li>
<li>2 cups plain yogurt</li>
<li>2 tsp dried dill weed</li>
</ul>
<div>
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Directions</h3>
</div>
<ol>
<li>Bring the peas, beans, rice, and 4 cups of the soaking water to a boil in a pan</li>
<li>Reduce the heat and simmer with the lid slightly ajar until tender, about 20 minutes</li>
<li>Heat the oil in a separate pan over medium-high heat</li>
<li>Stir-fry the onion until golden brown, about 3 minutes</li>
<li>Add the burger crumbles and cook until golden brown, about 3 minutes</li>
<li>Add the tomato, salt, pepper, and remaining soaking water</li>
<li>Bring to a boil, then reduce the heat and simmer uncovered until thickened, about 15 minutes</li>
<li>Add the tomato mixture to the beans</li>
<li>Stir in the yogurt and dill, and simmer uncovered until blended, about 5 minutes</li>
<li>Ladle into bowls</li>
</ol>
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Option</h3>
<ul>
<li>Substitute cubed firm tofu for the vegetarian burger</li>
<li>Substitute shellfish (shrimp, clams, oysters, scallops, etc.) for the vegetarian burger</li>
</ul>
<br /></div>
Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com0tag:blogger.com,1999:blog-4104572662514278959.post-69046805003542710852013-02-08T15:22:00.001-08:002013-02-08T15:26:12.091-08:00Qabili Murg Palau (Rice dish with chicken)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5x9K0H9GXPxU4sOfmNwxvFWVigUpeSspCunOR2t1p_TpuAKmwRUvxM7i8cqWY0LV1xUQ9POYzOsDS-bg-1gtGOIiMVCrslnQZfm56wCn4XZr3yelMDo6MASMcMu_t6ddVaSeSgGe9-g/s1600/murgpalau.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5x9K0H9GXPxU4sOfmNwxvFWVigUpeSspCunOR2t1p_TpuAKmwRUvxM7i8cqWY0LV1xUQ9POYzOsDS-bg-1gtGOIiMVCrslnQZfm56wCn4XZr3yelMDo6MASMcMu_t6ddVaSeSgGe9-g/s640/murgpalau.jpg" width="640" /></a></div>
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Qabili Murg Palau is a made by cooking basmati or long grained rice in a brothy sauce (which makes the rice brown). This dish is made with chicken. Qabili palau is baked in the oven and topped with fried sliced carrots and raisins. The chicken is covered by the rice or buried in the middle of the dish.<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"></span><br />
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<b style="color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; text-align: justify;">Ingredients</b><br />
<ul>
<li>4-5 cups of long grain rice / basmati rice (preferably afghani and needs to be soaked in water for at least 4-6 hours)</li>
<li>chicken- half kg (or preferred amount)</li>
<li>5-6 large carrots</li>
<li>2 spoons of sugar</li>
<li>Kishmish</li>
<li>Oil</li>
<li>Salt</li>
<li>Garam masla</li>
</ul>
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Directions</h3>
<ol>
<li>Peel and slice large carrots and cut the carrots into matchstick size pieces (khilal). </li>
<li>Wash the seedless raisins.</li>
<li>Fry the carrots in a pan with half cup of oil and 2-3 spoons of sugar. </li>
<li>Cover the lid for 3-4 minutes, now remove the lid and let it cook for a few minutes. </li>
<li>When the carrot is tender, add the raisins and let it cook again until the raisins swell up. </li>
<li>Make sure you do not break the matchstick sized carrot pieces when you are stirring, so stir gently. And don’t fry it too long, you do not want burned carrots. </li>
<li>Remove the raisins and carrots from the oil. And fry 2 spoon sugar in remaining oil over a medium heat until it melt, and turns a dark golden brown. </li>
<li>Remove the pan from the heat and carefully add water (1 cup or half cup) and then bring the water back to boil.</li>
<li>Brown 2 medium diced onion in oil. Fry until fairly dark, add meat and brown lightly. </li>
<li>Add 2 cups of water, salt and garam masala (cumin, black pepper, black cardamom, cloves, and sometimes green cardamom- grind these).</li>
<li>Cover and simmer until meat is tender, about an hour.</li>
<li>Meat from the juice and set juice aside. 6 hours later, bring enough water to a boil in a big pot, add rice and salt. </li>
<li>The water should come about 4 inches above the rice. </li>
<li>Now add 2 cardamoms, this is to give the rice a nice smell. </li>
<li>Do not let the rice boil too long, it should be tender but not mushy. </li>
<li>As soon as it is tender, drain the rice in a large sieve.</li>
<li>Return the rice back to the pot, add sugar syrup made earlier and mix gently. </li>
<li>Also add the meat juice and mix gently. </li>
<li>Bury the meat in rice or put it to one side, also put the carrots to one side. </li>
<li>Foil the pot, and put the lid on or you could use one of those lid "covers".</li>
<li>Finally, place the pot either in oven or over a low heat for 30 - 40 minutes.</li>
</ol>
<div>
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When serving, put rice in a large platter and sprinkle carrots over the top.Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com4tag:blogger.com,1999:blog-4104572662514278959.post-3440765467628033232013-02-08T13:27:00.000-08:002013-02-10T11:33:25.126-08:00Mashawa (Meatball Soup)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NpDaJQGJnVrPxAkiIsyELpeMhXSD1glMO9_QtvU06vQOjPNMiWIB_BaJndVAbRKv4BAzA89g56wwafw6Rt9i6vjI3faWMBKl_CCbO9suHDaRHrwmFjaNdhju_3N81qy9v5_a58hJtWU/s1600/mashawa-soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NpDaJQGJnVrPxAkiIsyELpeMhXSD1glMO9_QtvU06vQOjPNMiWIB_BaJndVAbRKv4BAzA89g56wwafw6Rt9i6vjI3faWMBKl_CCbO9suHDaRHrwmFjaNdhju_3N81qy9v5_a58hJtWU/s640/mashawa-soup.jpg" width="640" /></a></div>
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The Mashawa soup has a variety of beans and herbs topped with meat sauce and spicy yogurt.<br />
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<b>Prep Time:</b> 30 min<br />
<b>Cook Time: </b>2 hrs<br />
<b>Yield:</b> 8<br />
<b style="color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; text-align: justify;">Ingredients</b><br />
<div>
<ul>
<li>1 cup dried kidney beans</li>
<li>1 cup dried garbanzo beans</li>
<li>4 tablespoons vegetable oil</li>
<li>1 large onion, diced</li>
<li>1 lb ground turkey (substituting for ground lamb)</li>
<li>1 (15 1/2 ounce) can crushed tomatoes</li>
<li>1 tablespoon salt</li>
<li>2 tablespoons dried dill</li>
<li>3/4 tablespoon cayenne pepper</li>
<li>1/2 tablespoon black pepper</li>
<li>1/2 tablespoon dried cilantro</li>
<li>1 cup chicken stock</li>
<li>1/2 cup yellow split peas</li>
<li>1/2 cup split peas</li>
</ul>
<b><i>Yogurt sauce</i></b><br />
<ul>
<li>8 ounces plain yogurt</li>
<li>2 garlic cloves, crushed</li>
<li>1 teaspoon ground dried mint</li>
</ul>
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Directions</h3>
</div>
<ol>
<li>In large kettle, bring 1 gallon water to a boil. Add kidney beans and garbanzo beans and boil, uncovered, 1 to 1½ hours or until beans are tender. Remove from heat and drain. Do not rinse. Set beans aside.</li>
<li>In large kettle, heat oil. Add onion and cook until translucent, about 3 minutes. Add lamb and chicken and sauté, turning, until evenly browned.</li>
<li>To the lamb/chicken mixture, add tomatoes, spices and stock and split peas. Add water to cover by 1 inch. Bring to a boil, then simmer uncovered over low heat 2 hours.</li>
<li>Combine meat mixture with reserved beans and heat through if needed. Pour into individual bowls and top each serving with about a tablespoon of the yogurt sauce. Serve with Afghan flatbread. Makes 8 to 10 side-dish servings.</li>
<li>Note: This soup has the best flavor when served the next day. It is usually served as a side dish, but can be a main dish.</li>
<li>Upon the tester’s advice, we adjusted the recipe slightly to add more tomatoes and chicken stock. (The original recipe called for 2 tablespoons of crushed tomatoes and ¼ cup chicken stock.).</li>
</ol>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com0tag:blogger.com,1999:blog-4104572662514278959.post-47418830827683134932013-02-07T17:05:00.002-08:002013-02-07T17:05:38.977-08:00Gosht Qaq Palaw <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb2lSJKr3a4BncDFdfbp0of9o9hF94shDNybrDo9_U04uwA25w3jtMD002ZynOVeK2N4EdYYnfZX7p-GslcCQzt6wLvCFrUmDpG0PqJl2vBOsL5XXhJztyQPRnVPm2Pb9xxY22TX2eiw/s1600/gosht+qaq+palaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb2lSJKr3a4BncDFdfbp0of9o9hF94shDNybrDo9_U04uwA25w3jtMD002ZynOVeK2N4EdYYnfZX7p-GslcCQzt6wLvCFrUmDpG0PqJl2vBOsL5XXhJztyQPRnVPm2Pb9xxY22TX2eiw/s640/gosht+qaq+palaw.jpg" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com2tag:blogger.com,1999:blog-4104572662514278959.post-18987605635313885722013-02-07T16:39:00.000-08:002013-02-07T16:39:07.822-08:00SholaShola (Shole) is one of my favorite Afghan dishes! Its usually a sticky kind of rice with maash (mung beans) and the stickiness depends on the amount of water used to make the dish. Kecheri Quroot (Kecheri Ghoroot) is a dish that still has Sholeh, but with ground beef and kashk (Ghoroot) on the rice as well.<br />
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Serves: 4-6<br />
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<b style="color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; text-align: justify;">Ingredients</b><br />
<div>
<ul>
<li>2 cups rice</li>
<li>1 cup maash</li>
<li>2 medium onion</li>
<li>1-2 teaspoons minced garlic</li>
<li>1/2 cup chicken stock or 1 cube chicken bouillon</li>
<li>4 tablespoons tomato paste</li>
<li>salt/pepper</li>
<li>1 teaspoon cumin (zireh)</li>
<li>turmeric</li>
<li>ground red pepper (cayenne)</li>
<li>Ghoroot (Kashk)</li>
<li>1 lb ground meat</li>
</ul>
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Directions</h3>
<ol>
<li>Begin by washing the mung beans and soaking them for a few hours. To make sure they become soft faster I usually boil them in water for a bit prior to cooking Sholeh. If you boil them then drain them in a strainer and rinse them once more.</li>
<li>Chop up one of the onions finely and fry it in a medium or large pot (should be the same pot you make the Shola in) with some oil. Add the minced garlic to the pot after the onions have fried a bit and stir. Add 1.5 - 2 tablespoons of the tomato paste to the onion and garlic and stir the contents together. Add chicken stock, salt, pepper, and cumin at this time. Pour about 3 cups of water in the pot and add the mung beans to the pot. Set the pots temperature to medium and place a lid on the pot. Allow the mung beans to cook for 10 minutes.</li>
<li>Wash the rice then add it to the pot with the mung beans. Pour water over the rice, so that it stands at least 2 (or 3) centimeters above the rice. Allow the rice to cook and the water to evaporate. Note: the more water you use the softer (and stickier) the Shola becomes. When most of the water has evaporated you can place a towel or cloth over the lid of the pot and place it on top of the pot for it to cook an additional 30 minutes.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com5tag:blogger.com,1999:blog-4104572662514278959.post-12872137842030778812013-02-07T16:21:00.002-08:002013-02-07T16:21:57.832-08:00Chalou (White Rice)<div>
Challow is a traditional Afghan dish that consists of boiled rice that is mixed with a variety of seasonings and then baked. Challow can be served on its own or as a side dish. Traditionally, challow is served alongside lamb or chicken. Some versions also contain minced lamb.</div>
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<b style="color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; text-align: justify;">Ingredients</b></div>
<ul>
<li>2 1/2 cups basmati rice</li>
<li>6 cups water</li>
<li>1 tablespoon salt</li>
<li>1/4 cooking oil</li>
<li>1 1/2 tablespoons cumin seeds, whole (to taste)</li>
<li>1 1/2 tablespoons cardamom (finely ground)</li>
</ul>
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Directions</h3>
<br />
<ol>
<li>Begin rinsing the rice 1/2 hour before you are ready to start cooking it. Place the rice in a large fine sieve. Run under cold water, shaking the grains, until the water runs clear.</li>
<li>Drain well and place in large bowl. Fill the bowl with cold water over the level of the rice. Let stand for 30 minutes.</li>
<li>Pre-heat the oven to 350°F.</li>
<li>Add the water to a Dutch oven and sprinkle with a little of the salt. Bring the water to a boil. Drain the rice and add the additional water to the pot.</li>
<li>Stir in the rice all at once and stir one time. Bring back to a boil and cook about 7 minutes, or until rice is soft to the bite. Drain and return to pot.</li>
<li>In a small bowl, dissolve the remaining salt in hot water. Add the oil to the salt water and mix well. Add this mixture to the rice, using a back and forth motion, until the rice is covered.</li>
<li>Add the cumin seeds and cardamom.</li>
<li>Using a wide, flat wooden spoon, mix by lifting a section of the rice and shaking back into the pot. Repeat until the whole mixture is covered with oil and the spices have been well mixed throughout the rice.</li>
<li>Bring the rice into a slight mound in the middle of the pot. With the spoon handle, make 4 holes around the outer edge of the mound, and one in the center. The rice needs these holes for ventilation.</li>
<li>Place the tight fitting lid on the pot and place in oven. Bake for 30 minutes. Turn off the oven and let the rice sit inside the cooling oven for 20-30 minutes.</li>
<li>Uncover and mix as you did previously, by shaking sections of the rice back into the pot until the grains are separated.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com0tag:blogger.com,1999:blog-4104572662514278959.post-71114344357451613062013-02-05T14:59:00.000-08:002013-02-08T14:54:03.677-08:00Nergis Kabob (Meatballs Stuffed With Egg)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DKq4Pl61nkQ1g5oepa9CALXsZGBn__0Rc5JpxzmZVUeY9CBiZL7KKIQLZX0Dw9pLlbDIedcy3fRWP0JC-Ra-sXJkG9nRKwGZkZV5oLzqBWp_fPvZ-L2_xSsWoCz3loeZgOkwae-2i84/s1600/nergis_kabob.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DKq4Pl61nkQ1g5oepa9CALXsZGBn__0Rc5JpxzmZVUeY9CBiZL7KKIQLZX0Dw9pLlbDIedcy3fRWP0JC-Ra-sXJkG9nRKwGZkZV5oLzqBWp_fPvZ-L2_xSsWoCz3loeZgOkwae-2i84/s640/nergis_kabob.jpg" width="640" /></a></div>
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Nargis Kabob is one of those dishes that just looks beautiful in any dinner spread, and goes well with whatever assortment of food there is. In Afghanistan, Nargis Kabob was a fancy and prestigious dish not just because of its taste, but mostly because of the ingredients used. Both meat and eggs were very scarce for the average Afghan family, and for a person to have the luxury to stuff a meatball with a boiled egg made a statement in itself. Nowadays these are both easy ingredients to access making this a dish that can be enjoyed by many.<br />
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<b style="color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; text-align: justify;">Ingredients</b><br />
<ul>
<li>10 small boiled eggs</li>
<li>2 lb Ground beef or Lamb</li>
<li>2 cups of Flour (may need more)</li>
<li>½ small onion finely minced</li>
<li>¾ cup coriander powder</li>
<li>½ cup red chilli powder</li>
<li>2 teaspoons cumin</li>
<li>½ teaspoon ginger</li>
<li>2 tablespoons minced garlic</li>
<li>1 tablespoon salt</li>
<li>4 tablespoons black pepper</li>
</ul>
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<h3 style="background-color: white; color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; margin: 0px 0px 5px; padding: 0px; text-align: justify;">
Directions</h3>
</div>
<ol>
<li>Boil the 10 eggs, let them cool, peel, rinse and dry.</li>
<li>Combine the ground beef/lamb, minced onion, garlic, spices and seasoning all in one bowl.</li>
<li>Take a chunk (about a handful) of the meat and place in food processor with a little bit of the flour mixture. Process until the meat mixture sticks together and almost resembles a dough-like mixture and clumps together in the processor.</li>
<li>Repeat this process of taking a chunk of the meat and some flour. Once you have done this with all of the meat, combine all of the mixture in a bowl.</li>
<li>Heat oil in a deep saucepan to about medium-high temperature. Test the oil with a little clump of your meat mixture, your oil is ready if the meat dropped in rises to the top and begins cooking.</li>
<li>Now take a boiled egg and a small amount of the meat mixture. Carefully form the meat mixture around the boiled egg, make sure you don’t have too much meat and keep it a thin layer around the egg. I usually start with a lot of meat and carefully take it off as I am forming the meatball, just until I have the egg covered with a thin layer.</li>
<li>Place the meatball carefully in the oil and let deep fry for about 5 minutes, or until the outside is golden brown. If your meatball opens up while frying, coat the meatball with a little whisked egg whites right before cooking in the oil.</li>
</ol>
To serve, gently remove a meatball, and carefully cut a cross into it. Open carefully, forming into a flower shape. Repeat with the remaining meatballs and into the center of each sprinkle the remaining chopped fresh cilantro. The sauce is served separately Eat with fresh nan or chalau.<br />
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<br />Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com1tag:blogger.com,1999:blog-4104572662514278959.post-20311908797137648512013-02-05T14:37:00.001-08:002013-02-05T14:37:41.045-08:00Pakora (Afghan Potato Fritters)<div class="separator" style="clear: both; text-align: center;">
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Pakoras are basically any type of breaded fried vegetable (onion, cauliflower, eggplant or potatoes). There are different ways to prepares pakoras. One way is to place sliced potatoes inside of a thick batter and then fries the potato. The other way is to prepare a mashed potato mixture and then coats this with bread crumbs and fries the potatoes.<br />
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<a name='more'></a></div>
<span style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br /></span><b style="color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; text-align: justify;">Ingredients</b><br />
<ul>
<li>1 1/2 C besan chickpea flour, you can substitute regular flour)</li>
<li>1 tsp. salt</li>
<li>1 tsp. ground coriander</li>
<li>1/2 tsp. turmeric</li>
<li>1/2 tsp. cayenne pepper</li>
<li>1 C water (more or less)</li>
<li>Assorted vegetables: cauliflower, potato, eggplant, carrots, onions, spicy peppers</li>
<li>4-6 C vegetable oil for frying</li>
</ul>
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Directions</h3>
</div>
<ol>
<li>Batter: combine first 5 dry ingredients; then add water, beating vigorously. Or use a blender. Add as much water as you need to get the consistency of pancake batter. Let batter rest for 30 minutes.</li>
<li>Vegetables: slice vegetables in 1/4" rounds, or thinly so they will cook easily. </li>
<li>Deep Fry: in a wok or deep skillet, heat oil to 350. Dip vegetables into batter and deep fry in batches, 2 minutes, flip, then 2 minutes more, till they become golden brown. Drain on towels.</li>
</ol>
<div>
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<span style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br /></span>Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com3tag:blogger.com,1999:blog-4104572662514278959.post-45297116480308960142013-02-05T13:54:00.001-08:002013-02-05T14:25:46.987-08:00Sabzi Challow (spinach and rice) with lamb<div class="separator" style="clear: both; text-align: center;">
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Sabzi Challow is a traditional Afghani NewYear’s Eve dish, made with spinach (sabzi), rice (challow), and lamb. This is a great recipe for a party. The rice is crispy on the bottom and caramel-colored,but it’s not burned - this is the way it should be prepared. You can also use chicken thighs, which are a lot cheaper than lamb shanks. They don’t cook as long as the lamb shanks, but the time is less important since it turns into fall-off-the-bone delicious.<br />
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<a name='more'></a><b>Yield:</b> 8 servings<span style="font-family: Verdana, Tahoma, Arial, Helvetica, sans-serif; font-size: 14px; line-height: 16px;"><br /></span>
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<b style="color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; text-align: justify;">Ingredients</b></div>
<b><i>Lamb</i></b><br />
<ul>
<li>1/4 cup olive oil</li>
<li>8 lamb shanks</li>
<li>3 onions, thinly sliced</li>
<li>1 1/2 teaspoons turmeric</li>
<li>5 cups baby spinach, stems removed (large leaves must be chopped)</li>
<li>3 cups cilantro leaves</li>
<li>1 cup Italian parsley, stems removed</li>
<li>16 to 18 scallions, whole, outermost layer and tough upper green removed</li>
<li>3 tablespoons minced garlic</li>
<li>3 - 5 cups beef stock (homemade is preferable)</li>
<li>5 tablespoons fresh lime juice</li>
<li>Salt and pepper to taste</li>
</ul>
<div>
<i><b>Challow</b></i><br />
<ul>
<li>4 cups uncooked basmati rice</li>
<li>1 tablespoon plus 2 teaspoons salt</li>
<li>A cup olive oil</li>
</ul>
</div>
<div>
<i>NOTE: For saffron rice, soak 1 teaspoon saffron threads in 1/4 cup boiling water for 5minutes. Remove saffron and discard. Use this water in place of the final 1/4 cup water instep 3.</i></div>
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Directions</h3>
</div>
<div>
<i><b>Lamb</b></i></div>
<ol>
<li>Preheat oven to 350°F. Heat the oil in a large ovenproof Dutch oven and brown the lamb shanks on all sides. Remove the lamb and set aside. Add the onions to the pot and sauté until soft and lightly browned. Stir in the turmeric. Add the spinach, cilantro, parsley, and scallions. Sauté for 20 minutes, stirring constantly(add more oil if needed). The aroma of the herbs should rise—it is very important for the taste of the stew that this stage be completed. Add the garlic and sauté briefly.</li>
<li>Return the lamb to the Dutch oven. Add enough beef stock to barely cover the shanks. Bring to a boil, then cover, transfer to oven, and cook for 2 - 2 1/2 hours.</li>
<li>When the meat is tender, remove from oven. Stir in lime juice and season to taste with salt and pepper. Serve over challow.</li>
</ol>
<div>
<b>Challow</b><br />
<ol>
<li>Rinse and drain the rice three times in tepid water. Place the rice in a large bowl and add 8 cups of water and 1 tablespoon salt. Soak the rice for 2 - 3 hours</li>
<li>Fill a medium-size pot halfway with water. Add 2 teaspoons of salt and bring to a rapid boil. Drain the rice well and add to the boiling water. Return to a boil and cook for 5 minutes. Test the rice—it should soft on the outside and still firm, but not brittle, inside. Strain the rice and rinse with tepid water. Drain well.</li>
<li>Rinse out the pot with water and add the oil. Place over medium-high heat. When oil is hot, add the rice, 1/4 cup water, and a pinch of salt. With the handle of a wooden spoon, poke five holes through the rice, one in the center. Cook for 1 or 2 minutes—do not stir. Reduce heat to medium-low, and cover with a lid wrapped in a kitchen towel. Steam the rice for 20 to 30 minutes (do not remove lid to check the rice during this time). The bottom should be crisp.</li>
</ol>
</div>
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Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com6tag:blogger.com,1999:blog-4104572662514278959.post-5350506573597181912013-02-05T13:39:00.002-08:002013-02-05T13:40:23.780-08:00Quarma Gul-e-Karam (Cauliflower)<div class="separator" style="clear: both; text-align: center;">
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Gulpea (Cauliflower) can also be made with beef or lamb but in this is the vegetarian version.<br />
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<b style="color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; text-align: justify;">Ingredients</b><br />
<ul>
<li>1/2 pound of cauliflower</li>
<li>1 medium onion (sliced)</li>
<li>2-3 tablespoons of oil</li>
<li>Salt (to taste)</li>
<li>Black pepper (to taste)</li>
<li>2 cloves of garlic (minced)</li>
<li>1/4 cup dal nakhud (soaked in advance)</li>
<li>2-3 tablespoons of tomato paste</li>
<li>1-2 jalapeno peppers</li>
<li>1 teaspoon turmeric</li>
<li>1 teaspoon ginger (fresh grated or ground)</li>
<li>2-3 tablespoon coriander</li>
</ul>
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<h3 style="background-color: white; color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; margin: 0px 0px 5px; padding: 0px; text-align: justify;">
Directions</h3>
</div>
<ol>
<li>In a medium pot, heat the oil and sauté the onion until golden brown.</li>
<li>Add the water and bring to a boil</li>
<li>Separate the cauliflower crowns and wash thoroughly.</li>
<li>Add the cauliflower crowns to the quarma. Add an additional cup of water as needed.</li>
<li>Add fresh ginger,turmeric, tomato paste, whole jalapeno peppers, garlic, salt, pepper and coriander.</li>
<li>Cover the pot and cook on medium heat for 10-15 minutes.</li>
<li>In a separate pot, cook the dal nakhud with 2 cups of water on medium low heat for 10 minutes.</li>
<li>Drain the water once the dal nakhud softens and add to the quarma.</li>
<li>Cook for an additional 5 minutes. Cook until the water has reduced and the oil has surfaced to the top.</li>
<li>Serve with Chalaw (rice).</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com0tag:blogger.com,1999:blog-4104572662514278959.post-5039263025248183862013-02-03T16:20:00.002-08:002013-02-03T16:29:11.734-08:00Bouranee Baunjan (Eggplant with yoghurt sauce)<div class="separator" style="clear: both; text-align: center;">
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Bouranee Baunjan is Afghan eggplant dish with yogurt sauce. The tangy, garlic-laced yogurt contrasts nicely with the sweet tomato sauce and tender eggplant. It’s garnished with dried mint (don't use fresh), which you can find in the spice section of a supermarket or in a Middle Eastern market.When it’s done, serve it with flat bread for scooping up all the last bits of deliciousness.<br />
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<span style="color: #3a3a3a; font-family: Helvetica, Arial, sans-serif; font-size: x-small;"><span style="line-height: 21px;"></span></span><br />
<a name='more'></a><b style="color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; text-align: justify;">Ingredients</b><br />
<ul>
<li>4 medium eggplants</li>
<li>salt</li>
<li>oil</li>
<li>2 medium onions sliced</li>
<li>1 green pepper seeded and sliced</li>
<li>2 large ripe tomatoes peeled</li>
<li>salt</li>
<li>¼ teaspoon hot chile peppers</li>
<li>¼ cup water</li>
</ul>
<b><i>Chakah</i></b><br />
<ul>
<li>2 cups drained yogurt</li>
<li>2 cloves garlic</li>
<li>salt to taste</li>
</ul>
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<h3 style="background-color: white; color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; margin: 0px 0px 5px; padding: 0px; text-align: justify;">
Directions</h3>
</div>
<div>
<ol>
<li>Cut the stems from the eggplants and leave peel.</li>
<li>Slice into 1 cm pieces.</li>
<li>Spread on a tray and sprinkle slices liberally with salt.</li>
<li>Leave for 30 minutes, then dry well with paper towels.</li>
<li>Pour enough oil into skillet with a lid, to cover base well.</li>
<li>Fry eggplant until lightly browned on each side.</li>
<li>Do not cook completely.</li>
<li>Lift onto a plate.</li>
<li>Add more oil as required for remaining slices.</li>
<li>As oil drains out of eggplant, return this to the pan and add onions.</li>
<li>Fry gently till translucent.</li>
<li>Remove to another plate.</li>
<li>Place a layer of eggplant back into the pan.</li>
<li>Top with some sliced onion, green pepper rings and tomato slices.</li>
<li>Repeat using remaining ingredients and adding a little salt and the chile between layers.</li>
<li>Pour in any remaining oil from the eggplant.</li>
<li>Add onion and water, cover and simmer gently for 10 – 15 minutes.</li>
<li>Combine chakah ingredients and spread half the sauce into base of serving dish.</li>
<li>Top with vegetables, lifting eggplant gently to keep slices intact.</li>
<li>Leave some of the juices in the pan.</li>
<li>Top vegetables with the rest of the chakah and drizzle the remaining juices over it.</li>
<li>Serve with flat bread.</li>
</ol>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com0tag:blogger.com,1999:blog-4104572662514278959.post-13134419710837957782013-02-03T15:58:00.002-08:002013-02-07T01:26:52.900-08:00Dough (Cucumber & Mint Yogurt Drink)<div class="separator" style="clear: both; text-align: center;">
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Afghan dough is yoghurt diluted with cold water, mixed with shredded cucumber and dried mint. It’s refreshing and delicious. It’s a summer drink in Afghanistan usually enjoyed at lunchtime with rice or meat. Dough has a reputation for inducing drowsiness. A great nap often follows a meal with a glass of dough.<br />
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<a name='more'></a><b>Serves:</b> 4-6<br />
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<span style="background-color: white; color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; text-align: justify;"><b>Ingredients</b></span><br />
<ul>
<li>2 medium Persian cucumbers. peeled and finely chopped</li>
<li>4 cups full-fat plain yogurt</li>
<li>2 tsp. salt (adjust to taste)</li>
<li>3 cups cold filtere water</li>
<li>1 tsp. dried mint or 1 tbsp fresh chopped mint</li>
</ul>
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<h3 style="background-color: white; color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; margin: 0px 0px 5px; padding: 0px; text-align: justify;">
Directions</h3>
</div>
Add all of the ingredients in a large pitcher or bowl and stir well. Pour or ladle into glasses that have a few cubes of ice. Make sure that you get some cucumber pieces into each glass. </div>
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Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com0tag:blogger.com,1999:blog-4104572662514278959.post-79589358050163069012013-02-02T17:42:00.002-08:002013-02-03T16:11:14.794-08:00Firni (Rose-scented Milk Pudding)<div class="separator" style="clear: both; text-align: center;">
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Recipes for milk pudding - thickened with corn or rice starch, delicately flavored with rose water and sprinkled with pistachios and/or almonds - can be found in the culinary repertoire of any nation that was once a part of the Moghul Empire.<br />
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<a name='more'></a><span style="background-color: white; color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; text-align: justify;">Ingredients</span></div>
<ul>
<li>4 cups of milk</li>
<li>1 cup sugar</li>
<li>1/2 cup cornstarch</li>
<li>1/2 cup alivered almonds (optional)</li>
<li>1/2 to 1 teaspoon ground cardamom</li>
<li>1/4 teaspoon saffron threads (optional)</li>
<li>1/4 cup finely chopped pistachop nuts (optional)</li>
<li>2 teaspoons of rosewater</li>
</ul>
<div>
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Directions</h3>
</div>
<div>
<ol>
<li>Put all but 1/2 cup of milk into a medium size sauce pan.</li>
<li>Take the remaining 1/2 cup milk and mix with 1/2 cup of cornstarch.</li>
<li>Add the milk and cornstarch mix into the pan with the rest of the milk.</li>
<li>Over medium heat, stir the mixture constantly until mixture begins to thicken ( abount 10-15 minutes).</li>
<li>(Optional) Add almonds and keep stirring until mixture thickens and bubbles. Use a whisk if mixture becomes lumpy.</li>
<li>Add cardamom and rosewater and stir. Cook on low heat for 10 minutes, allowing the firnee to simmer gently. Stir occasionally.</li>
<li>Pour into platter, spreading evenly. Sprinkle pitachio nuts and cardamom on top and around the edge of the firnee.</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com3tag:blogger.com,1999:blog-4104572662514278959.post-48521649263116052612013-02-02T17:17:00.001-08:002013-02-02T17:17:18.856-08:00Salata (Salad)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCxkcBaRBFpUC5fLZoF5m2Z-9zVa2EuYUReaKqAy5N4YouC0gUepM2RglowGBBSB6pm4wgtPFoJ3du0VpGofF0aqB0PYBAoXNG3p6P02fdqAXmcKuiBeXtcz4EFW9Efr1hrmdrxAsewA/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCxkcBaRBFpUC5fLZoF5m2Z-9zVa2EuYUReaKqAy5N4YouC0gUepM2RglowGBBSB6pm4wgtPFoJ3du0VpGofF0aqB0PYBAoXNG3p6P02fdqAXmcKuiBeXtcz4EFW9Efr1hrmdrxAsewA/s640/salad.jpg" width="640" /></a></div>
<br />
The Afghan salad, "Sa-laa-ta", is a simple combination of fresh tomatoes, cucumbers, onions, and fresh mint chopped into small pieces. Add some salt and mix well. The tradifional Afghan salad makes a delicious supplement to the food. Afghan salad is eaten with the food not before or after the meal.<br />
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<a name='more'></a><br /><br />
<span style="background-color: white; color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; text-align: justify;">Ingredients</span><br />
<br />
<ul>
<li>2-3 tomatoes (finely chopped)</li>
<li>1 red onion (finely chopped)</li>
<li>5-10 sprigs of fresh mint (finely chopped)</li>
<li>1 cucumber (peeled and finely chopped)</li>
<li>Juice of 1 lemon (optional)</li>
<li>Salt (to taste)</li>
</ul>
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com0tag:blogger.com,1999:blog-4104572662514278959.post-55454328051854599632013-02-01T13:11:00.001-08:002013-02-08T15:03:36.208-08:00Boulanee Katchalu (Patato Filled Turnovers)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wCBpCbHjiOJyG9I6tSBRAfzQxXzaLsqa7VjpvtZgEWRl8s4VcPuUX0ky7GYkOmHgasertR8CSc0lEFPUtgA3pnyoZ5cU2oMIsXn4rEWkVudnMVTG6PkGf4U7d32ui9ojkzg7BPFmpDw/s1600/bolanee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wCBpCbHjiOJyG9I6tSBRAfzQxXzaLsqa7VjpvtZgEWRl8s4VcPuUX0ky7GYkOmHgasertR8CSc0lEFPUtgA3pnyoZ5cU2oMIsXn4rEWkVudnMVTG6PkGf4U7d32ui9ojkzg7BPFmpDw/s640/bolanee.jpg" width="640" /></a></div>
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Boulanee is a vegan flat-bread from Afghanistan baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. Boulanee originates strictly from Afghanistan. It is vegan and very low-calorie. It is usually served as an appetizer, side-dish, or main dish.<br /><a name='more'></a><br />
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Ingredients</h3>
<ul>
<li>4 large potatoes</li>
<li>1/2 bunch cilantro, chopped</li>
<li>1/2 bunch green onions, chopped</li>
<li>1 teaspoon salt</li>
<li>1/2 teaspoon black pepper</li>
<li>1/4 teaspoon cayenne pepper</li>
<li>1 teaspoon freshly ground coriander seeds</li>
<li>1 package egg roll skins</li>
<li>canola oil</li>
</ul>
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Directions</h3>
<ol>
<li>Wash the potatoes and boil for 20 minutes or until tender.</li>
<li>Drain the water, peel potatoes and mash thoroughly.</li>
<li>Mix in all spices, green onions and cilantro.</li>
<li>To wrap the egg rolls, place the egg roll skin on working surface. Place a portion of the potato filling in the middle of the egg roll skin. Dip a finger in water and lighly edges of eg roll skin. Fold egg roll in half to form triangle and seal edges. Potato filling should be approximately 1/4 inch thick inside egg roll skin. (Variations can be made by cutting egg roll skins into different shapes and sizes.)</li>
<li>Heat a small amount (approximately 1 tablespoon) of canola oil in large frying pan over medium heat. Sauté boulanee 4-5 minutes until lighly browned. Add more oil to pan as necessay.</li>
<li>Serve it with yogurt sauce, or a tomato or cilantro chutney sauce.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com0tag:blogger.com,1999:blog-4104572662514278959.post-44893302443589152292013-02-01T12:16:00.000-08:002015-05-18T11:55:26.632-07:00 (Eggplant Dip)<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Here is a wonderful recipe for baba ghanouh a Afghan eggplant dip. It is typically served with naan.<br />
<div>
<br />
<blockquote class="tr_bq">
You can use a food processor to make baba ghanouh, but take care not to make it too smooth; this is supposed to be a rustic, slightly chunky dip.</blockquote>
<br />
<a name='more'></a><b>Prep time:</b> 10 minutes<br />
<b>Cook time: </b>1 hour<br />
<div>
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<h3 style="background-color: white; color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; margin: 0px 0px 5px; padding: 0px;">
Ingredients</h3>
<ul>
<li>1-2 globe eggplants (totaling 2 lbs)</li>
<li>3 Tbsp extra virgin olive oil</li>
<li>2-3 Tbsp roasted tahini (sesame paste)</li>
<li>1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped</li>
<li>1 teaspoon ground cumin</li>
<li>Juice of one lemon - about 2 1/2 tablespoons</li>
<li>Salt and cayenne pepper to taste</li>
<li>1 Tbsp chopped parsley</li>
</ul>
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Directions</h3>
<ol>
<li><b>(Oven method)</b> Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 Tbsp). Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.</li>
<li><b>(Grilling method)</b> Preheat grill. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil. Grill over high heat, turning as each side blackens. Put the charred eggplants in a paper bag, close the bag and let the eggplants steam in their skins for 15-20 minutes.</li>
<li>Scoop the eggplant flesh into a large bowl and mash well with a fork. Combine the eggplant, minced garlic, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne. Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.</li>
<li>Allow the baba ghanouj to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne. If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.</li>
<li>Serve with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIXKochyY9ce-7JRbaNFbxLl7zYuUyZP2v9rLlbjOx1DroQjrngo66PWSBSeDFULk6KEghPCyEQTl9u1mY4sc-ohou5J5VP50GoFMXhAItp5I7UBZgJ3EI5sFbNeM5Jp8SxhsolbJFRw/s1600/baba-ghanouj-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIXKochyY9ce-7JRbaNFbxLl7zYuUyZP2v9rLlbjOx1DroQjrngo66PWSBSeDFULk6KEghPCyEQTl9u1mY4sc-ohou5J5VP50GoFMXhAItp5I7UBZgJ3EI5sFbNeM5Jp8SxhsolbJFRw/s1600/baba-ghanouj-1.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRTygPd5frztwQgGnQvdQzNPC3Naj2JnaLGZpOHwcJ_h24JcPu5xFStjjvhQxJA2BUZsya482VXLdFJAv4jofNQYf74MOiz5hqjazVPhEoACVYNmbrLtNtq3nTXSubmNwO1uEhShn6E4/s1600/baba-ghanouj-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRTygPd5frztwQgGnQvdQzNPC3Naj2JnaLGZpOHwcJ_h24JcPu5xFStjjvhQxJA2BUZsya482VXLdFJAv4jofNQYf74MOiz5hqjazVPhEoACVYNmbrLtNtq3nTXSubmNwO1uEhShn6E4/s1600/baba-ghanouj-2.jpg" /></a></div>
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Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com0tag:blogger.com,1999:blog-4104572662514278959.post-25150150435904303782013-02-01T11:28:00.001-08:002013-02-01T11:31:07.454-08:00Kaddo Bourani (Pumpkin with Yogurt and Meat Sauces)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeos2gCyVRGIbxYzPxnOXoNrGrZ6YFVSIco13e7nvjG-qOUIak1n_bPfXX1WZghlLY_bZlBhcru71xKvXQRdOUedIKa3B70hi4_2BPaKM_ki6tm2TheZK7Nln07HgcIS1uAldHpNpefA/s1600/kaddo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeos2gCyVRGIbxYzPxnOXoNrGrZ6YFVSIco13e7nvjG-qOUIak1n_bPfXX1WZghlLY_bZlBhcru71xKvXQRdOUedIKa3B70hi4_2BPaKM_ki6tm2TheZK7Nln07HgcIS1uAldHpNpefA/s640/kaddo.jpg" width="640" /></a></div>
<div>
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The sweet hot pumpkin mixed with the tang of the cold yogurt sauce and then melded with the hot savory ground beef sauce.(a vegetarian option by leaving out the meat sauce)<br />
<a name='more'></a><br />
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Ingredients</h3>
<b><i>Pumpkin:</i></b><br />
<ul>
<li>2 Sugar Pie pumpkins, each about 3 pounds</li>
<li>6 tbsp corn oil</li>
<li>3 C sugar</li>
</ul>
<b><i>Yogurt sauce:</i></b><br />
<ul>
<li>2 C plain yogurt (we used lowfat, which was fine)</li>
<li>2 garlic cloves, minced</li>
<li>1 tsp dried mint</li>
<li>1/2 tsp salt</li>
</ul>
<b><i>Meat sauce:</i></b><br />
<ul>
<li>1/4 C corn oil</li>
<li>1 large onion, finely diced</li>
<li>1 1/2 lbs. ground beef</li>
<li>1 large tomato, seeded and finely chopped</li>
<li>2 large garlic cloves, minced</li>
<li>1 1/4 tsp ground coriander</li>
<li>1 1/2 tsp salt</li>
<li>1 tsp freshly ground pepper</li>
<li>1/2 tsp ground turmeric</li>
<li>2 tbsp tomato paste</li>
<li>1 1/3 C water</li>
</ul>
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Directions</h3>
<ol>
<li>Preheat your oven to 300º.</li>
<li>Wash off the outside of the pumpkins. Cut them in half. Scrape out the stringy stuff on the inside. Cut the halves into 3″-4″ pieces or so. Peel them – you can actually use a regular peeler for this, though it helps to have a sharp paring knife to get the stem and hard-to-reach rind bits off. Peel it deeply enough that you get rid of all the green and rind.</li>
<li>Find a baking pan large enough to hold all the pumpkin pieces in a single layer. Use multiple pans, if need be. Cover the pumpkin pieces in the oil (yes, really, use all of it), and place them hollow side up in the pan(s). Pour the sugar evenly over the pumpkin pieces (yes, really, just grit your teeth and use all of it; if you have a small child, you may find it easier to have them do this part for you, and you can look away until they’re done).</li>
<li>Cover the pan(s) with aluminum foil. Bake for 2 1/2 hours, then baste the pieces with the pan juices, cover them up again, and bake for another 45 minutes.</li>
<li>The sugar will all melt away and end up partially absorbed. The pumpkin pieces will turn dark orange and translucent. They will have a stunningly novel texture. It is a beautiful thing.</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeqPHOvyD5x_HZeBzwoKSVbZSMJlehjTvYu-IJ8Xf7JxgP3K9ATvTgczSL3Vwybwz4mkYOnKxyO6eeXvQPFt97HnfWiydP3I1G7xAY3BH8GyU4Lm1IARfecLjX0x4bSsUWdsWpHw8MUw/s1600/Kaddo-pieces-pre.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeqPHOvyD5x_HZeBzwoKSVbZSMJlehjTvYu-IJ8Xf7JxgP3K9ATvTgczSL3Vwybwz4mkYOnKxyO6eeXvQPFt97HnfWiydP3I1G7xAY3BH8GyU4Lm1IARfecLjX0x4bSsUWdsWpHw8MUw/s400/Kaddo-pieces-pre.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #f8f8f8; font-family: Arial, sans-serif; font-size: 12px;">Pumpkin Pieces in the pans after being cooked</span></td></tr>
</tbody></table>
<div>
<br /></div>
<b><i>Yogurt sauce:</i></b><br />
<div>
<ol>
<li>Mix all the ingredients together. Refrigerate, covered, until ready to serve.</li>
</ol>
<br />
<b><i>Meat sauce:</i></b><br />
<ol>
<li>Brown the onions in the oil in a heavy-bottomed saucepan. </li>
<li>Add the meat and cook over medium-high heat, stirring, until it is broken up into small pieces and the pinkness is almost entirely gone. </li>
<li>Add all other ingredients (except for the tomato paste and water) and cook, stirring, for another 5 minutes or so. </li>
<li>Stir in the tomato paste, then add the water and bring to a boil. (Really, it will probably boil as soon as it touches the pan.) </li>
<li>Lower the heat and let simmer, covered, for about 15 minutes.</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com4tag:blogger.com,1999:blog-4104572662514278959.post-72435912788823369552013-02-01T10:40:00.005-08:002013-02-01T11:03:52.238-08:00Aush (Noodles with Pulses, Meat and Yoghurt)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwqxtytm7p98I7VEHmUFXoDSAWiXO6z-SliE-1xXW9Iw-Hoxf46XD3LehIgTVYKWEfZi4lAPLrmUg8owr-irJ0WJPNv4TW2icwASt_Ju_cIm-zF12Hew9Q6ROICC9PNudNPYOeg4Y7tY/s1600/aush-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwqxtytm7p98I7VEHmUFXoDSAWiXO6z-SliE-1xXW9Iw-Hoxf46XD3LehIgTVYKWEfZi4lAPLrmUg8owr-irJ0WJPNv4TW2icwASt_Ju_cIm-zF12Hew9Q6ROICC9PNudNPYOeg4Y7tY/s640/aush-12.jpg" width="640" /></a></div>
<div>
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Aush is a hearty noodle soup with chickpeas, and red beans garnished with a meat sauce and a dollop of yogurt. According to Louis Dupree in his book Afghanistan, pasta was created in Central Asia which is now part of northern Afghanistan.<br />
<b></b><br />
<a name='more'></a><b>Serves: </b>4-6<br />
<div>
<b>Cooking time:</b> 1 to 1-1/4 hours<br />
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<h3 style="background-color: white; color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; margin: 0px 0px 5px; padding: 0px; text-align: justify;">
Ingredients</h3>
<b><i>Pasta:</i></b><br />
<ul>
<li>8 oz pasta</li>
<li>1/2 c cooked or canned (drained and rinsed) chickpeas</li>
<li>1/2 c cooked or canned (drained and rinsed) red kidney beans</li>
</ul>
<b><i>Meat Sauce:</i></b><br />
<ul>
<li>2 tbsp canola oil</li>
<li>1 large onion, chopped</li>
<li>2 garlic cloves, minced</li>
<li>1 lb ground beef</li>
<li>1/2 c tomato sauce</li>
<li>2 tsp ground coriander</li>
<li>1 tsp turmeric</li>
<li>1 tsp salt</li>
<li>1/2 tsp black pepper</li>
<li>1/4 tsp ground red pepper</li>
</ul>
<b><i>Yogurt: </i></b><br />
<ul>
<li>2 c plain greek yogurt</li>
<li>1 tsp dried mint</li>
</ul>
</div>
<div>
<h3 style="background-color: white; color: #89b239; font-family: 'Trebuchet MS', Arial, Verdana; font-size: 16px; line-height: 20px; margin: 0px 0px 5px; padding: 0px; text-align: justify;">
Directions</h3>
</div>
<b><i>Meat Sauce:</i></b><br />
<ol>
<li>Sauté onions with 2 tbsp canola oil over medium heat under tender and translucent (about 5-7 minutes).</li>
<li>Add in garlic and cook another couple minutes.</li>
<li>Add ground beef. Chop apart and brown.</li>
<li>Once the meat is browned, add in the tomato sauce, coriander, turmeric, salt, pepper, and ground red pepper. Stir together to combine, cover, and simmer over low heat for 15 minutes.</li>
</ol>
<b><i>Yogurt Sauce:</i></b><br />
<ol>
<li>Mix together yogurt and mint.</li>
</ol>
<b><i>Pasta:</i></b><br />
<ol>
<li>Boil 10 cups of well-salted water and cook pasta according to directions.</li>
<li>A couple minutes before the pasta is done, add the beans to the water to allow them to heat through.</li>
<li>Once the pasta is done, remove from heat but do not drain.</li>
</ol>
<b><i>Assembly:</i></b><br />
<ol>
<li>Spoon a helping of pasta into a bowl and cover with two ladles of pasta water, a scoop of meat sauce, and a scoop of yogurt sauce. This recipe makes enough to serve 4-6 people.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/13476317742245522377noreply@blogger.com1