Sambsay Shirin (Fruit and Nut Dessert) (214x214)

Sambsay Shirin (Fruit and Nut Dessert)

Dave DeWitt Recipes Leave a Comment

Desserts are not served too often at home, and are made with locally grown fruits, often sun-dried. They are usually served for guests and at special dinners, and are not part of the everyday menu.

Ingredients

Afghan Pastry Dough:
2 cups white flour
1 teaspoon baking powder
1/4 cup shortening
2 small eggs, lightly beaten

The Filling:
3/4 cup chopped dates
3/4 cup ground pistachio nuts
2 Tablespoons hot water
Pastry dough (see recipe)
1/2 cup vegetable oil
Powdered sugar

Instructions

Sift the flour and baking powder into a mixing bowl. Cut the shortening into the dry ingredients.

Place the eggs in a measuring cup and add enough water to make 1/2 cup of liquid. Mix the egg mixture into the dry ingredients to form stiff dough. Divide the dough into 3 equal balls and allow to rest for 15 minutes.

Roll out the dough on a floured board into a very thin layer about 15 inches in diameter. Dust lightly with the flour and fold the dough back over itself several times, rolling with the pin each time.

The dough is then rolled out, cut into desired form, and filled.

To make the filling:

In a bowl combine the dates, nuts, and warm water.

Roll out the dough 1/8-inch thick. Cut into 12 equal squares. Put about a tablespoon or so of the mixture into each square of pastry. Fold the pastry to form a triangle.

Deep fry in oil until lightly browned. Remove and drain on a paper towel. Sprinkle with powdered sugar and serve either warm or cold.

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.

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.

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

Mogul Lamb

Mogul Lamb

Dave DeWitt Recipes Leave a Comment

Lamb is by far the most popular meat in the country and it is prepared in several ways. Folktales say this is how Genghis Khan liked his lamb prepared while on his way through the country. If you prefer beef, it can be substituted, using a cut suitable for roasting.

Ingredients

1/2 teaspoon ground or powdered red chile
1 5-pound leg of lamb, trimmed of fat
8 ounces plain yogurt
1/2 level teaspoon powdered ginger
2 cloves garlic, crushed
2 ounces ground pistachio nuts
1/2 teaspoon saffron, or substitute annatto (available in Latin markets)
1/4 pound butter or shortening

Instructions

Pierce the surface of the meat with a fork. Mix all of the ingredients together, except the butter, and rub into the meat thoroughly. The Afghans keep the meat at room temperature for about 12 hours, but I prefer to cover it and keep it in the refrigerator overnight.

Place the lamb in a shallow roasting pan, dot the surface with the butter, then place it in the oven for about 15 minutes at 350 degrees F. Reduce the oven heat to 300 degrees F. and cook for three hours, or longer if needed. Baste with the juices in the pan and serve hot with a rice side dish.

Heat scale: mild