Culinary Visit to Afghanistan

For our book discussion of A Thousand Splendid Suns, I searched for some Afghan recipes to make. From www.afghan-network.com I picked the three that looked the easiest and called for ingredients that I had on hand. I was happy with the results! Ed, Benjamin and I had this for dinner, and then I served the book club group. It was unanimous - YUM! (Even Benjamin loved the rice and meatballs.)

It is hard to tell in the picture - I took it with my phone. The meatballs are about 1 1/2" diameter. The squash is coated with the yogurt sauce, which is great when mixed with the rice.

Kofta Nakhod
(Meatballs & Chick-Pea)

* 1 cup of Dried chick-peas, covered with hot water & soaked overnight, or at least 8-10 hrs
* 1 1/2 lb Ground beef
* 1 large Onion, grated
* 1/4 tablespoons of Pepper
* 1 tablespoons of Salt, or to taste
* 1/4 tablespoons of Ground cinnamon
* 1 tablespoons of Dried mint, crushed
* 1 tablespoons of Bread crumbs, matzoh meal or plain flour
* 4 cup of Water, boiling

Chick-peas provide bulk in well-seasoned kofta, name for various types of meatballs in Afghanistan, Pakistan, & India. Unlike custom in other countries, they are boiled in soup or water & served separately from soup.

1. Drain chick-peas in a colander, then grind them rather fine in a processor. Mix everything together except water.

2. To prepare meatballs: Moisten hands w/cold water and prepare meat & chick-peas balls 1-1/2 inches in diameter. Put the meatballs into boiling water, one at a time, & simmer over moderate heat for 45 mins. Remember that chick-peas are ground but not cooked. The meatballs may also be cooked in a light chicken broth. Serve meatballs & soup separately with bread, rice, & pickles. Serve 8. Makes about 18 meatballs.

Afghan Spice Rub
(I used this spice in the Basmati rice.)

* 3 tablespoons Black peppercorns
* 1 tablespoons Ground cardamom
* 3 tablespoons Cumin seed
* 1 tablespoons Ground coriander
* 2 tablespoons Tumeric

Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container. Make 1/3 cup.

Can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, blue fish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat or fish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soups to taste.

Sweet Pumpkin
(I used Butternut Squash. I will definitely make this again!)

* 2 lb Fresh pumpkin or squash
* 1/4 cup of Corn oil
Sweet Tomato Sauce:
* 1 tablespoon Crushed garlic
* 1 cup of Water
* 1/2 tablespoon Salt
* 1/2 cup of Sugar
* 4 oz Tomato sauce
* 1/2 ts Ginger root, chopped fine
* 1 tablespoon Freshly ground coriander Seeds
* 1/4 ts Black pepper
Yogurt Sauce: 1/4 ts Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt
Garnish: Dry mint leaves, crushed

Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides fora couple of minutes until lightly browned.

Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered....-B.) Mix together the ingredients for the yogurt sauce.

To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.