FOLDING KNIVES

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.

Ingredients Utilized in Afghan Cuisine

Meat:

Lamb, Chicken, Beef

Vegetables:

Eggplant, Pepper, Carrots, Beans, Spinach, Turnips, Lentils, Leeks, Pumpkins, Potatoes, Okra, Chickpeas, Cucumber

Fruits:

Grapes, Pomegranates, Berries, Apricots, Plums, Oranges (Malta), Peaches, Lemons, Apples, Cherry

Nuts:

Almonds, Pine Nuts, Pistachios, Walnuts

Spices and Herbs:

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:

¼ c. olive oil

8 lamb shanks (I couldn’t find and the Price Chopper butcher suggested chops)

3 onions thinly sliced

1 ½ t. turmeric

5 cups baby spinach, stems removed (large leaves chopped)

3 c. cilantro leaves

1 c, Italian parsley, stems removed

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 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 (very important).
• Add the garlic and sauté 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 ½. 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 ¼ c. boiling water for 5 minutes.

Remove saffron and discard. Use this water in place of the final ¼ 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.

Image Credit: hubpages.com, mychoyce.com,afghan-web.com

About the Author

Chef Matthew, the owner of ProChef360 Blog, is an expert in culinary arts. 
He is after all an outstanding chef, having had worked in some of the finest resorts, hotels and restaurants in the world.

His interest, however, in social media was awakened when he started his own websites. 
Over the years, he took it upon himself to learn everything he can about social media.

He endeavored to discover the secrets behind generating huge traffic and leads for his websites.

He studied the secrets behind generating sales by piggy-backing on high-traffic social media sites.

Over time, he has developed 77 techniques on how to generate huge amount of traffic through the use of social media.

Knife review: Great Eastern Cutlery GEC Trapper and Tidioute SARPNT: quality classics

Mercer Cutlery Genesis 7-Inch Santoku Knife $31.20 Mercer cutlery 7″forged santoku – granton edge knife, m20707 this is mercer cutlery’s premier brand. the m20707 7″ genesis forged santoku – granton edge knife is perfect for cutting vegetables. one-piece, fully forged german steel with ergonomic handle utilizes santoprene a high performance material that feels soft and comfortable, while offering a nonslip grip whether your hands are wet or dry. i…

Paderno World Cuisine Zucchini Corer, Stainless Steel Blade & Handle, 9 1/2 $21.80 Zucchini Corer The blade of the corer is long and curved with a beveled tip for piercing zucchini.L 9 1/2″…

Bamboo Tray Refined Eastern Style Top Quality Constructed $38.50 Bamboo Tray Refined Eastern Style Top Quality Contructed…

Great Eastern Cutlery 610211 Tidioute Series – Equal End Knife with Smooth Black Buffalo Horn Handles $103.66 Great Eastern Cutlery – Tidioute Series – Equal End Knife with Smooth Black Buffalo Horn Handles. Model: GEC610211. 3 3/4″ closed. 1095 carbon steel wharncliffe and coping blades. Smooth black buffalo horn handles with nickel silver bolsters and bar inlay shield….

Great Eastern Cutlery 488110SG Northfield UN-X-LD Series – Templer Trapper Knife with Stained Glass Acrylic Handles $84.92 Great Eastern Cutlery – Northfield UN-X-LD Series – Templer Trapper Knife with Stained Glass Acrylic Handles. Model: GEC488110SG. 3 7/8″ closed. 3 1/8″ 1095 carbon steel blade. Northfield UN-X-LD blade etch. Stained glass acrylic handles with decorative nickel silver bolsters….

Great Eastern Cutlery 681211 Tidioute Series – Equal End Knife with Smooth Ebony Wood Handles $101.36 Great Eastern Cutlery – Tidioute Series – Equal End Knife with Smooth Ebony Wood Handles. Model: GEC681211. 3 1/2″ closed. 1095 carbon steel clip and pen blades. Smooth ebony wood handles with nickel silver bolsters and bar shield….

Northfield Exec. Whittler – Cocobolo $101.21 Pattern #:890310Length Closed: 4″Description: Executive WhittlerHandle: Cocobolo WoodSteel: 1095 Carbon Steel…