Afghan Salad

Can of garbanzo beans, rinsed and drained
Diced boiled potato
Diced peeled cucumber
Diced tomato and green pepper
Corn kernels
Fresh diced avocado (not really in the Afghan version)

Fresh lemon juice 2 pinches ground cumin, salt & pepper and 2 TBS cilantro chutney (aka green stuff).

Cilantro Chutney

Blend together in an electric blender:
1 coarsely chopped onion
2 cups cilantro leaves, whole
5 large chili peppers, to taste
Juice from 2 lemons
3 tsp salt
¼ cup fresh ginger root (about 2 inches)
½ tsp cumin seeds
4 garlic cloves
¼ cup fresh mint leaves

Serve chilled.

Gazpacho

Serves 4

2 lbs ripe tomatoes (about 10 plum tomatoes)
1/2 lb cucumber (about 1 cuke)
3 oz green pepper (about 1/2 pepper)
1 clove garlic
2 TBS sherry vinegar
1/2 c water
3/4 c Spanish olive oil
2 tsp salt

Place into blender:
Quartered  tomatoes (discard the core and top of tomatoes)
Peeled and cut cucumber & green pepper chunks
Add the garlic, vinegar, water and blend to a thick liquid.

Add the olive oil and salt and reblend.
Pour the soup through a strainer into a pitcher and refrigerate for at least 30 minutes.

While it's cooling, prepare the crouton and other garnishes.
In 1 TBS of olive oil, fry a piece of crusty bread on both sides until crisp. Cut into small bits.
Finely dice peeled cucumber and green pepper as well as bits of tomato from the tops.

Place some of each garnish into a bowl and pour the chilled gazpacho over. drizzle with more olive oil.

This recipe comes from my favorite restaurant in DC, Jaleo's.  It belongs to the Andalucian wife of Chef Jose Andres.

Turkish Pide Bread

Ingredients
• 4 cups all-purpose flour
• 1 (1/4-ounce) packet instant dry yeast
• 1 1/3 cups warm water
• 1/2 cup warm milk
• 1 tablespoon soft butter or margarine
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 large room-temperature egg yolk
• 1/2 cup plain room-temperature yogurt
• 1 tablespoon sesame seeds
• 1 tablespoon nigella seeds

Steps to Make It
1. Put the flour in a large mixing bowl. Empty the packet of dry yeast on top and combine with your fingers.
2. Add the warm water and combine lightly with a fork. Next, add the milk and do the same.
3. Add the softened butter or margarine and olive oil and combine. Lastly, add the sugar and salt.
4. Now it’s time to knead the dough. You can knead with a mixer or by hand. If you are using a mixer, process the dough for about 10 minutes using the dough kneading hook. If you choose to knead by hand, knead the dough in the bowl for 15 minutes.
5. Turn the dough out onto a floured surface and knead for about five minutes more. The dough should be very soft. If it’s too firm, knead in another tablespoon of olive oil until smooth.
6. Transfer the dough to a warm place. Cover it with a damp cloth and let it rise for about two hours.
7.     After two hours, the dough should be about double in size. Remove the cloth and turn it out onto a floured surface. Divide the dough into two pieces with a dough cutter or sharp carving knife.
8.     Shape your pide loaves using your fingers. Make each loaf flat and either oval or round, about 1/2 inch thick.
9.     Place each loaf on a metal baking tray sprinkled with flour.
10.   Using a sharp knife dipped in flour, first cut about 1 inch in from the edge to make a circle all the way around the loaf. Then, inside the circle, make diagonal cuts in opposite directions to make a diamond pattern. Do the same with the other loaf. (I cover and let rise about 20 minutes.  Then I press my fingers into it like you would for foccacia.)
11.   In a bowl, whisk together the yogurt and egg yolk. Using a pastry brush, coat the top of the loaves generously with the yogurt-egg mixture.
12.   Sprinkle the sesame and nigella seeds evenly over the tops.
13.   Bake in a heated oven at 430 F/225 C oven with a shallow tray of water placed at the bottom for about 25-30 minutes or until the top becomes deep, golden brown.
14.   Serve the pide hot out of the oven.

I usually just make 1/2 recipe and 1 loaf.

Half recipe amounts:
• 2 cups all-purpose flour
• 1/2 (1/4-ounce) packet instant dry yeast
• 2/3 cups warm water
• 1/4 cup warm milk
• 1/2 tablespoon soft butter or margarine
• 1 tablespoons olive oil
• 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 1 large room-temperature egg yolk
• 1/4 cup plain room-temperature yogurt
• 1/2 tablespoon sesame seeds
• 1/2 tablespoon nigella seeds

Beef Empanada

Print

Prep time

3 hours

Cook time

1 hour

Total time

4 hours

Yield: 1 Dozen

Ingredients

For the Crust

·         8 ounces (2 sticks) butter

·         2-1/2 cups flour

·         3 tablespoons sugar

·         1 teaspoon salt

·         ⅓ cup ice water

For the Meat Filling

·         1 tablespoon oil

·         ½ small onion, peeled and chopped

·         1 clove garlic, peeled and minced

·         ½ pound ground beef

·         ½ cup tomato sauce (or 1 TBS soy sauce)

·         ½ cup water

·         1 small potato, peeled and diced

·         1 carrot, peeled and diced

·         ½ cup frozen sweet peas, thawed

·         ¼ cup raisins

·         2 slices American cheese, cut into small pieces

·         salt and pepper to taste

For the Egg Wash

·         1 egg

·         1 tablespoon milk

·         ⅛ teaspoon salt

Instructions

1.   Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 5-inch diameter and ¼-inch thickness. Using a round biscuit cutter or an inverted bowl, cut into dough by gently twisting to form circles with smooth edges. Trim excess dough. (NB, a smaller diameter (3") would make an appetizer size.)

2.   On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling. On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned. Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.

For the Crust

1.   Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, sugar and salt and chill in refrigerator for about 30 minutes.

2.   Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.

3.   Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH. Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.

For the Filling

1.   In pot, heat oil over medium heat. Add onions and garlic and cook until translucent and fragrant. Add ground beef and cook, stirring occasionally and breaking to pieces with back of spoon, for about 6 to 8 minutes, or until pink is gone from meat.

2.   Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is fully cooked.

3.   Add potatoes, carrots, green peas and raisins. Continue to cook until vegetables are tender and liquid is reduced. Let cool and add the cheese bits. Season with salt and pepper to taste. (In a colander, drain excess liquid, if needed).

For the Egg Wash

1.   In a bowl, whisk together eggs, milk and salt.

Serve alone or with Sweet Chili Sauce.

Enchiladas Huastecas con Cecina

1/4 lb queso fresco
1 can refried beans (La Costena brand)
1 tsp unsalted butter
1/2 lb Cecina de Res  (a thin salt-cured beef)
4 corn tortillas (La Providencia or El Milagro brand)

Marinate the Cecina in orange juice about 20 minutes. Then rinse with water.
Grate the fresh cheese
Warm the black beans in butter (add water if too thick)
Heat a griddle to sear the Cecina for 2 minutes on a dry pan, turn and fry for 1 minute.
Warm up the tortillas on each side in a dry heated pan
Fill the tortillas with grated cheese and fold over
To serve:  Plate the enchilada and black beans with Salsa Verde and garnished with some grated fresh cheese.  Place the cooked cecina on the side.  Pass around the Spicy Green salsa.

This recipe comes from the Mexican state of San Luis Potosi.

Picante Salsa Verde Cruda

4 serrano peppers
1 garlic clove
1/3 c water
1/4 white onion
1/4 c minced cilantro leaves
salt

Puree all ingredients in a blender until smooth.
Salt to taste.

Very spicy salsa to serve with Mexican food

Salsa Verde

Ingredients:
4 c water
1 serrano chile
6 medium tomatillos (husk removed and washed)
1/3 medium onion
2 medium garlic cloves
2/3 tsp dry chicken bouillon

Bring the 4 coups of water to a boil in a medium size pot.  Add the chile and boil 5 minutes, covered.

Add tomatillos and cook for another 5 minutes until they change color to a pale green but before they fall apart.  Drain the chile and tomatillos reserving 1/4 cup.

Blend for 20 seconds with the onion, garlic & reserved water. You want the salsa to have some texture and not be too smooth.

Cook the salsa in a medium pan and add boullion.  Cook covered one minute before serving. Save in a glass jar.

Serve warm with enchiladas or tamales.

Tempura batter

1/2 c corn starch
1/4 c rice flour
1 tsp baking powder
1/2 tsp salt
1 egg beaten
1/4 c water

Mix dry ingredients in a bowl and slowly stir in water and egg. Beat briskly to avoid lumps.
Dredge shrimp or veggie in corn starch (or flour) then dunk in batter before added to hot oil.

Roasted Mushroom Gyoza (Chinese dumplings)

1 lb maitake or any mushroom
2 TBS garlic shoots
2 TBS grated ginger
2 TBS minced shallot
2 TBS minced scallion
2 TBS grated and minced carrot
4 TBS  finely shredded napa cabbage
2 TBS sesame oil
Gyoza wrappers and egg wash

In a large mixing bowl, gently break mushrooms into large equal size pieces.  Toss with minced garlic, shallot and sesame oil. Roast (450 F) until mushrooms are golden brown and crispy (about 15 minutes).

Remove mushrooms from pan and mince. Season with salt and set aside to cool and drain.  Once cool, mix in carrot, scallion, cabbage, and ginger.

Spoon small amount (1/2 TBS) onto gyoza wrapper. Rub edges with egg wash (egg with a little water).  Fold or pleat each closed.  Blanch in boiling salted water until they float, remove from water and allow to dry.  Then sear in pan with sesame oil or butter.  Serve with dipping sauces.

Kaddo Bowrani (Afghan Baked Pumpkin)

For pumpkin:
1 small sugar pumpkin
1/4 c vegetable oil
3/4 c sugar
Cinnamon

Slice pumpkin and remove seeds. Peel outer skin.  (Or I often used store-bought cut-up pumpkin or squash.)  Place oil in skillet and heat to medium heat. Add pumpkin. Cook on medium heat for about 10 minutes, turning once.

Remove from pan and place in small casserole.  Sprinkle with cinnamon and sugar.  Cover tightly. Bake at 350 degrees for 30 minutes or until soft. Serves about 6-8 people as a first course or appetizer.

Serve warm with yogurt sauce.  Often I will use as filling in little wonton wrappers and deep fry them. For the full Afghan experience I also make some wonton fillings with leeks.

For yogurt sauce, combine until smooth:
1 c plain yogurt
1 tsp fresh-cut diced garlic
Dash salt

Courtesy of Qayum Karsai, Baltimore's The Helmand

Multigrain Side Dish

Use any or all of the following grains and cook according to their directions:

quinoa
pink or red rice
wild rice
faro

For 4 cups of cooked grains (2 cups uncooked):

Cool the cooked grains on a cookie sheet to prevent further cooking.
Sauté 1 sliced onion in some olive oil. Set aside.

Prepare uncooked ingredients by combining:
  grated zest and juice from 1 orange
  2 tsp lemon juice
  1/3 cup olive oil
  4 green onions, thinly sliced
  3/4 cups dried apricots, coarsely chopped
  1/3 cup shelled and toasted pistachio nuts
  salt & pepper

To serve combine the cooked grains, cooled onion and uncooked ingredients in a large serving bowl.
Serves 6

Marinated Turkey Breast

Place following ingredients into a blender and process for 1-2 minutes.
4 TBS mint leaves
4 TBS flat parsley leaves
4 TBS cilantro leaves
1 clove garlic, peeled
4 TBS lemon juice
4 TBS olive oil
1/2 cup white wine
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper

Place 1/2 small organic turkey breast (2 1/4 lbs) in a gallon plastic bag and pour marinade over and seal. Massage marinade into breast and refrigerate for 24 hours.

Preheat oven to 425 degrees.  Remove turkey from marinade and reserve the marinade for later. Place breast on cookie sheet (with small sides) and roast as follows:
425 degrees - 15 minutes
400 degrees- 15 minutes
350 degrees- 30-45 minutes

Place the reserved marinade into a saucepan and simmer for 15 minutes, until reduced by half. Taste and season with salt and pepper.

When turkey is done, remove from oven and let rest for 10 minutes.  Slice thinly and serve with warm sauce.  Serves 6.

Can all be served cold or room temperature if preferred.  You could also substitute lamb for the turkey but don't need to cook quite as long.

Tavuk Yahnisi (Chicken Stew)

2 lbs chicken thighs

4 Tbs olive oil

2 or 3 cloves of garlic

2 large onions

1/2 jalapeno pepper seeded and minced

1 15 oz can diced tomatoes with juice

1/2 tsp salt

2 Tbs ground sumac

1/2 tsp pepper

 

 

Leave skin and bone on thighs, it is more authentic, or use skinless.

Cut chicken into thirds or quarters. 

Sauté chicken in oil for about 8 minutes.

Add garlic, jalapeno pepper and onions (cut into lenghthwise slices).

Brown until translucent.

Add tomatoes and sumac and cook on low heat for about an hour

or until the chicken is tender.

Salt and pepper to taste.

 

 

Serve with Basmati or yellow rice.

Afghan Meatballs

4 cups crusty bread torn into small pieces soaking in 1 cup milk
Squeeze the liquid out of the bread and place in large bowl.
Discard the liquid.

Make lamb balls by squishing the following with the squeezed bread crumbs:
1 pound ground lamb
1 egg
1/2 cup grated parmesean cheese
salt and pepper
1 minced garlic clove
2 TBS grated onion
2 pinches allspice
2 teaspoons lemon zest

Make sauce in large, deep skillet over medium heat:
Grate the rest of a small onion into 3 TBS oilve oil
Saute onion with 3 minced garlic cloves
Stir in 1 (28-oz) crushed Italian tomatoes
Add 1/2 cup chicken stock and when bubbling - put in the raw meatballs.
Simmer for 8 minutes.
Add  fresh parsley and mint, finely chopped (1/4 cup each).

Serve over basmati rice with cilantro chutney.

Burmese Beef and Cilantro Curry

1 lb. thinly, sliced beef
1 onion, thinly sliced
1-2 TBS butter
1/2 tsp salt
1/2 cup fresh cilantro, chopped
2 TBS tomato paste (like from a tube)
1 tsp cumin
1-2 Thai red chilies (seeded and chopped)
one inch squirt from tubed herbs:
garlic
lemongrass
ginger
2 boullion cubes
2 cups water

Saute onions in butter in a little oil over low heat (add the salt).
Add the herbs, chilie peppers, and spices and tomato paste. Saute for about 15 minutes on low.
Push to side and brown the thinly sliced beef (which should be cut into bite size pieces). Add water and boullion cubes and simmer for 30 minutes covered. Remove lid and turn the heat up to reduce the liquid for about 15 minutes. Spoon into individual soup bowls and add a 1/4 cup cooked rice. Garnish with additional chopped cilantro. It should be mostly beef with some liquid.

Grilled Thai Chicken with Lemongrass

1 lb. chicken thighs, skinless and boneless
1 tsp black peppercorns
1 lemongrass, finely sliced (or 1 TBS lemongrass powder)
1 TBS cilantro stems
8 cloves garlic, peeled
2 tsp salt
2 TBS fish sauce
1/4 c unsweetened coconut milk
1/2 c sweet chili sauce

Blend together peppercorns thru coconut milk in blender until smooth.
Marinate the chicken thighs covered for 45 minutes at room temperature or overnight in the refrigerator. Grill chicken on hot grill for 7 minutes per side. Let it rest for 10 minutes before serving. Serve with sweet chili sauce and rice.

I made jasmine rice with some coconut milk and chopped up mango which was really good. You can also serve with sticky rice.

Raita

Roast 2 tsp cumin seeds
Grind the seeds into powder

Add with
16 oz yogurt
1 large cucumber, shredded
1 potato, boiled and peeled
½ cup black salt
1 tsp salt, to taste
Refrigerate for at least 1 hour.Serve chilled.

Beef and Cilantro Curry

1 lb sirloin steaks
1 tsp oil
2 Tbs butter
1 onion, chopped
2 cloves garlic
1 can chopped tomatoes
3 bouillon cubes
Hot or chili sauce
Salt and pepper
Ginger root, grated
3 cups water
Fresh cilantro
Lime zest and lime juice

Brown sirloin steak slices in oil and butter in a big pot, remove.
Lower heat and add chopped onions and garlic to pan, sweat for 10 minutes with salt and pepper.
Add 2 tsp cumin, 1 can chopped tomatoes, grated ginger root (about 2 inches), and grated lime zest.
Return meat to pan.
Add chopped fresh cilantro and 3 cups water and 3 beef bouillon cubes.
Season with chili or hot sauce. Cover and simmer for 30 minutes.
Add more fresh cilantro and lime juice and serve with rice.

Middle-Eastern Chicken

Mix lemon juice, olive oil, and garlic.
Marinate chicken breasts 8-24 hours.
Broil or grill.

(Serve with rice and Ful Imdammas)

Chicken in Hot Pepper Sauce

2 chicken breasts skinned & boned
1/4 tsp dry red pepper
1/2 cup cashews
1/8 tsp ground ginger
1 Tbs soy sauce
1 1/2 Tbs cornstarch
2/3 cups oil
1 2 green peppers

Cut chicken into 1 inch cubes.
Add soy sauce & cornstarch.
Stir evenly in one direction.
Soak for 1/2 hour.
Cut green pepper into thin strips or 1 inch cubes.

Prepare sauce:
2 Tbs soy sauce 1 tsp cornstarch
1 Tbs white wine 1/2 tsp salt
1/2 Tbs brown vinegar 1 tsp sesame oil
1 Tbs sugar

1. Fry cashews and green peppers about 2 min. & remove.
2. Fry chicken until pink is gone & remove.
3. Fry red pepper until black.
Add ginger & chicken and stir quickly.
Add green pepper & cashews.
4. Add sauce and stir until thickened and heated throughly.
Serve with rice.