Afghan Food & Cookery: Noshe Djan
Format: PDF / Kindle (mobi) / ePub
Situated at the crossroads of four major regions-the Middle East, Central Asia, the Indian subcontinent and the Far East-Afghanistan has survived centuries of invasions, whether military, cultural or culinary. Its hearty cuisine includes a tempting variety of offerings: lamb, pasta, chickpeas, rice pilafs, flat breads, kebabs, spinach, okra, lentils, yogurt, pastries and delicious teas, all flavored with delicate spices, are staple ingredients. This cookbook includes over 100 recipes, all adapted for the North American kitchen, for favorites like "Mantu" (Pasta filled with Meat and Onion), "Shinwari Kebab" (Lamb Chops Kebab), and "Qabili Pilau" (Yellow Rice with Carrots and Raisins). The author's informative introduction describes traditional Afghan holidays, festivals and celebrations. Also included is a section entitled "The Afghan Kitchen," which provides essentials about cooking utensils, spices, ingredients and methods. Complete with b/w maps and illustrations.
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G whole wheat grains 110 g chicken on the bone 110 g boneless lamb 1 tbs vegetable oil or ghee ♦ 50 ml whole milk 50 ml qymaq or clotted cream ♦ 4 tbs melted butter or ghee 1 tsp cinnamom ♦ 1 tsp ground cardamom caster sugar ♦ salt and pepper Soak the wheat grains in water overnight. Bring to the boil about 1 litre of water, drain the wheat and add to the boiling water. The water should cover the wheat by about 5 cm. Bring to the boil, cover with a lid, reduce the heat and continue boiling.
Pepper for the lakhchak: 425 ml strained yoghurt 2–3 cloves of garlic, peeled and crushed salt 450 g fresh lakhchak or lasagne 1–2 tbs olive oil or corn oil 1 tbs dried mint Cook the meat as in the recipe for aush, above. Add the peeled and crushed garlic and a little salt to the strained yoghurt. Cut the lakhchak into 5 cm squares, or into any shape you wish. (Do not make the shapes too big or they will be difficult to handle.) If you are making your own home-made dough, roll it out.
163). Wash and thoroughly drain the spinach. Cut the leeks into small pieces and wash thoroughly. Chop up the spinach. Heat the remaining oil in a large pan and fry the leeks in it, until they are soft and nearly brown, then add the spinach and continue to fry, stirring continuously, until it reduces in size. Reduce the heat, cover the pan, and simmer until the spinach is cooked. Then add the dill or coriander, salt and pepper, cover again and continue to cook gently until all water has.
Katchalu-e-khorayi. Onions are essential for many dishes. They are used in soups (sherwa), stews (qorma) and often in a pilau. They are also eaten raw in salads. Gandana is another important vegetable. Tomatoes are plentiful and cheap in season. They are used to add colour and flavour to dishes, as well as being eaten raw in salads or just on their own with a little salt. Afghans make chutneys and purée from the cheap summer tomatoes for use during the winter months. Tomatoes, and also other.
Traditional ice-cream which is made in cone-shaped metal moulds. The same mixture is placed into these moulds with a cover which is sealed with dough before freezing. The recipe I give below is simple and easy to make and is quite delicious. To make a richer ice-cream, about 50 ml of cream can be added and mixed in before freezing, or you can add sahlab (salep). This does add an extra dimension to the texture of the ice-cream – it makes it more elastic and smooth. Sprinkle a level teaspoonful.