Grilled Kabob

Grilled Kabob

Dave DeWitt Lamb, Rapid-Fire: Quick & Easy Grilling Leave a Comment

This is the almost universal way meat is cooked every day, as well as for festive get-togethers. It is about as close to the national meat dish of Afghanistan as one can get.  Lamb is commonly used, but beef can be substituted.

Ingredients

1/2 teaspoon of chopped fresh or dried red chile
1 pound boneless lamb, cut into 1-inch cubes
1 cup of plain yogurt
2 cloves of garlic, chopped fine

grilled kabobs

Instructions

Combine all ingredients and allow the meat to marinate for 4 to 5 hours. Place the meat on barbecue skewers and grill over wood or charcoal. When done, the kabobs can be eaten as is or placed inside non or pita bread.

Heat scale: mild

Non (Village Whole Wheat Bread)

Non (Village Whole Wheat Bread)

Dave DeWitt Leave a Comment

This is the staff of life for all classes of Afghans, whether city dwellers or nomads. The basic ingredient is wheat—red hard winter wheat is preferred, but any local wheat will do.

Ingredients

7 cups whole wheat flour
1 Tablespoon salt
water as needed to make the dough kneadable, about 3 and 1/2 cups

Instructions

Mix the flour and salt together and add the water to make dough. Knead the dough 300 times, cover it with a wet towel, and let sit in a warm place for 12 to 24 hours. Knead 100 more times, and place it in an oiled baking pan. Cut the top lengthwise and let sit in a warm place for 4 hours.

Bake in a 350 degree F. oven for 30 minutes, then in a 400 degree F. oven for 45 minutes. The crust should be dark brown.

Shir Birinj (Rice Pudding)

Dave DeWitt Recipes Leave a Comment

This is a favorite desert, using the ever-present rice. The vanilla essence is sometimes omitted in villages where it may not be available.

Ingredients

2 cups cooked rice
1 1/4 cups milk
1/8 teaspoon salt
1/2 cup brown sugar
1 Tablespoon butter or margarine
1 teaspoon vanilla
2 eggs, beaten
1/2 cup raisins
chopped pistachios for garnish

Instructions

Combine all ingredients except the pistachios and place in a greased baking dish.

Bake in a 300 degree F. oven for about 45 minutes until done. Garnish with pistachios and serve.

Kabuli Pulao (Lamb and Rice)

Kabuli Pulao (Lamb and Rice)

Dave DeWitt Recipes Leave a Comment

Afghan dishes are rich in calories and perfectly suited to the dry and cold weather of this rugged terrain. Kabuli Pulao is the national dish of Afghanistan and is very popular in south Asia and throughout the Middle East.

Ingredients

1 teaspoon butter
1 cup diced carrots
1/2 cup golden raisins
2 medium onions, chopped
2 cups basmati rice
3 cups mutton broth (or vegetable broth if preferred)
2 1/2 pounds cubed lamb meat
2 teaspoons whole cumin
1 1/2 teaspoons cardamom pods
2″ cinnamon piece
1/4 tablespoon whole black peppercorns
Salt to taste
5 tablespoons vegetable oil

Instructions

Melt the butter in a skillet. Sauté the carrots and raisins until the carrot is soft, then set aside.

Heat 2 tablespoons of vegetable oil in the same skillet and fry the onions until translucent.

Add rice and mutton (or vegetable) broth and cook until the liquid is absorbed and the rice is partially cooked.

In a separate pan, heat 3 tablespoons of vegetable oil and fry the cumin, cardamom, cinammon, and peppercorns, then add lamb pieces. Add salt to taste and cook for 5-6 minutes.

In a greased baking dish, arrange the lamb pieces in the center and cover with partially cooked rice. Sprinkle the cooked carrots and raisins on top.

Preheat an oven on 250 degrees F. and bake for 20 minutes.

Serve hot in a large flat dish.

Heat scale: mild

Grilled Fish Brochettes Middle Eastern Style

Dave DeWitt Recipes Leave a Comment

This recipe is a variation of one that appears in Dave DeWitt’s and my new book The Barbecue Inferno published by Ten Speed Press. Since technically there are fourteen or more countries that can be classified as Middle Eastern, this recipe reflects a style rather that a single country. It is designed so that the spice flavors don’t overwhelm the fish but compliment it. Serve with a tablouleh salad, orzo or rice, and sauteed zucchini, eggplant, and tomatoes.

Ingredients

  • 1 ½ pounds firm white fish, such as mahimahi, halibut, or swordfish, about 1-inch thick

Marinade:

  • ½ cup chopped onion

  • 2 jalapeno chiles, stems and seeds removed, chopped

  • 1 large clove garlic, chopped

  • 2 tablespoons lemon juice, fresh preferred

  • 1 tablespoon olive oil

  • ½ teaspoon ground paprika

  • ½ teaspoon ground cinnamon

  • 1/4 teaspoon ground cumin

  • Freshly ground black pepper

Instructions

Cut the fish into cubes 1-inch thick.

Place all the ingredients for the marinade in a blender or food processor and puree until smooth. Place the fish in a glass dish and pour the marinade over them. Marinate the fish for an hour at room temperature, covered.

Remove the fish from the marinade and thread on skewers. Liberally oil the barbecue grill so the fish will not stick. Grill over a medium heat until lightly browned and done, about 2 minutes per side.