2. Afghanistan

Kofta Kebabs with Naan 

Ingredients

• 2 cloves minced garlic or 1 teaspoon garlic powder
• 1 pound ground meat
• 1 tablespoon ground coriander seed
• 1 teaspoon ground cumin seed
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• A pinch of cayenne or other hot pepper (or a little Harissa paste)
• 3 tablespoons finely minced onion or 2 teaspoons onion powder
• 3 tablespoons chopped parsley
• Salt (about 1-1/2 teaspoons works well)

Preparation

1. If you plan to use wooden skewers, soak them in water for about 1 hour and remove them when you're ready to use them.
2. Lightly oil the grates on your grill and preheat for about 20 minutes on medium high.
3. Mash the garlic into a paste with the flat side of your knife or with a mortar and pestle.
4. Squeeze any water out of the meat.
5. In a large bowl, mix the garlic in with the meat, along with the coriander seed, cumin seed, cinnamon, allspice, ginger, black pepper, cayenne, onion, parsley, and salt. Mix until well-blended.

1. Mold into long meatballs, about 3 to 4 inches long and 1-1/2 inches in diameter, and put on skewers to grill. (Skewers are totally optional.)
2. Grill the kebabs on medium high for about 4 minutes.
3. Turn over and grill for another 3 to 4 minutes.
4. Naan

Ingredients

1 teaspoon active dry yeast

2 teaspoons sugar

2 cups all-purpose flour, plus more for rolling, see Cook's Note*

1 teaspoon fine sea salt

1/8 teaspoon baking powder

3 tablespoons plain yogurt

2 tablespoons extra-virgin olive oil

1 teaspoon kalonji (nigella seeds), optional, see Cook's Note**

1 teaspoon fennel seeds, optional, see Cook's Note**

Melted butter for slathering on the finished naans

Coarse sea salt for sprinkling

1. In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
2. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
3. Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
4. When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
5. Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
6. Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
7. Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
8. After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
9. Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

Borani Badenjan

CHICKEN KABULI PULAO 

INGREDIENTSNutrition

• 2lbs chicken, cut up
• 1large onion, sliced
• sea salt, to taste
• 1 1⁄2pints hot water
• 1⁄4lb white basmati rice
• 1medium onion, thinly sliced
• 3tablespoons butter
• 1⁄2tablespoon ground cardamom
• 1⁄2tablespoon ground cumin
• fresh ground black pepper, to taste
• healthy pinch saffron, soaked in 1 tbs broth
• 1large carrot, cut into match sticks
• 1⁄4cup dark raisin
• 1⁄8cup chopped pistachios (optional, toasted in a dry frying pan)
• 1⁄4cup blanched slivered almond (optional, toasted in a dry frying pan)

DIRECTIONS

1. Place chicken pieces, onions and hot water in a large pot.
2. Cover and simmer for about 1 hour.
3. Add salt to taste.
4. Remove chicken, reserving stock & discard cooked onions.
5. Preheat oven to 325°F.
6. Heat 2 tbs of the butter over medium high heat and fry chicken pieces containing bones, salting as needed.
7. Boil a large amount of water with sea salt and cook the rice in it for exactly 8 minutes. Set aside in a pot until ready to assemble.
8. Make stock sauce:
9. Brown onions in butter and remove from heat.
10. Add cardamom cumin, freshly ground black pepper & saffron liquid and mash with onion to form a paste.
11. Add about 1/2 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
12. Combine cooked rice, stock sauce as needed (I don't find it became a sauce so I added the onion paste with some broth as needed to finish cooking the rice) and chicken; place in a buttered casserole. Cover.
13. Fry carrot matchsticks in 1/2 tbs butter and add dark raisins to them at the very end.
14. Sprinkle partially cooked carrot matchsticks and raisins on top of chicken and rice and cover tightly with aluminum foil or cover.
15. Place in oven for 35 minutes.
16. Chopped toasted pistachios or slivered almonds may be added over the dish just before serving if so wished.
17. There most probably will be left over stock that is very good even as a soup on it's own and probably served that way in an Afghani household.
18. Enjoy!

1. Vegetable Fritters

Ingredients Edit

1. • 1 large potato, peeled
   • 1 carrot, peeled
   • 1 onion
   • 1 zucchini
   • 30 g butter
   • half teaspoon curry powder
   • salt, pepper and lemon juice to taste
   • chilli (optional)
   • 2 tablespoons plain flour
   • 1 egg, beaten
   • half cup vegetable oil

Salsa Edit

1. • 1 tomato, chopped
   • 1 spring onion, sliced
   • 1 cup plain yoghurt
   • 2 tablespoons lemon juice
   • 1 tablespoon finely chopped parsley

Directions Edit

1. 1. Coarsely grate each of the vegetables separately.
   2. Mix potato, carrot and onion together. Reserve the zucchini.
   3. Heat butter in pan. Gently cook the curry powder for 1 minute.
   4. Add grated potato, carrot and onion. Cook for 5 minutes, until the mixture has thickened.
   5. Meanwhile also add salt, pepper, lemon juice and chilli (optional).
   6. Transfer to a bowl. Add grated zucchini and flour. Mix well. Stir in egg until well combined.
   7. Heat oil in frying pan. Drop level tablespoonsful of mixture into pan. Cook on both sides until crisp.
   8. Drain on absorbent paper.
   9. Serve with Salsa Dipping Sauce.

Salsa Edit

1. 1. Place all ingredients in a food processor or blender. Process until smooth.

1. Noql

Doogh

 

• Menu
• Meal Plans
• Values
• Pricing

• Sign In
• Get Started

• The Sun Times
 
• Recipes
 
• Videos
 
• Tips & Techniques
 
• Stories

 Share  Save  Tweet

Doogh—Mint and Yogurt Drink Recipe

We think of this as Iran’s answer to a Brooklyn egg cream. Surprisingly refreshing and not too sweet, we could drink it all day. Well-chilled ingredients are a key to its appeal, so plan accordingly. 

Doogh Recipe

Serves 4

Shopping List3 cups sparkling water
1 cup Greek yogurt
½ teaspoon dried mint, or 6 large fresh mint leaves, finely chopped
4 sprigs fresh mint, for garnish
Kosher salt
Ice

Tools
Whish, pitcher

1 Make the doogh
In a pitcher, combine the sparkling water, yogurt, and mint, and whisk until smooth. Season to taste with up to ½ teaspoon salt. 

2 Serve
Fill 4 glasses with ice. Pour the yogurt mixture into the glasses, garnish with the mint sprigs, and serve.

(Good Eats: 
The Baked Potato)

1.