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MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spicy Eggplant Salad (Bonjan) From Afghanistan Categories: Indian, Afghan, Salads Yield: 1 servings 3 md Eggplants 1/4 ts Pepper 2 1/2 ts Coarse (kosher salt) 1 ts Hot red chili flakes, or Minced fresh chiles 1/4 c Corn oil 2 ts Ground cinnamon 1 1/2 c Tomato sauce 1 tb Crushed dried mint Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle them with 2 tsp. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes. Remove and put into a serving bowl. Cool. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 tsp. salt, if wanted, in a pan. Simmer over low heat for 10 minutes, which is long enough to integrate the flavors. Pour this over the eggplant; refrigerate until ready to use. The salad can remain in the refrigerator for several days. Serve cold or at room temperature. Yield: 8 servings. Recipe by Nancy Berry MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Afghan Chicken Categories: Middle east, Chicken, Ceideburg, Bbq, Afghan Yield: 6 servings Stephen Ceideburg 2 lg Cloves garlic 1/2 ts Salt 2 c Plain, whole-milk yogurt Juice and pulp of 1 large -lemon, 3 to 4 tablespoons 1/2 ts Cracked black pepper 2 lg Whole chicken breasts, about -2 pounds Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once. From the San Francisco Examiner, 6/2/93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Abraysham Kabaub ( Silk Kebab) Categories: Afghan, Desserts Yield: 30 servings MMMMM---------------------------SYRUP-------------------------------- 1 1/2 c Granulated sugar 1 ts Lemon juice 1 c Water 1/4 ts Saffron threads (optional) MMMMM---------------------------OMELET-------------------------------- 8 Eggs 1 pn Salt MMMMM-------------------------TO FINISH------------------------------ 2 c Oil 1/2 ts Ground cardamom 3/4 c Finely chopped pistachios * *Note: Instead of pistachio nuts, walnuts may be used if desired. Dissolve sugar in water in heavy pan over medium heat. Bring to the boil, add lemon juice and saffron and boil for 10 minutes. Cool and strain into a 25 cm (10 inch) pie plate. Keep aside. Break eggs into a casserole dish about 20 cm (8 inches) in diameter. The size and flat base are important. Add salt and mix eggs with fork until yolks and whites are thoroughly combined - do not beat as eggs must not be foamy. Heat oil in an electric frypan to 190 C (375 F) or in a 25 cm (10 inch) frypan placed on a thermostatically controlled hot plate or burner. Have ready nearby a long skewer, the plate of syrup, a baking sheet and the nuts mixed with the cardamom. A bowl of water and a cloth for drying hands are also necessary. Hold dish with eggs in one hand next to the pan of oil and slightly above it. Put hand into egg, palm down, so that egg covers back of hand. Lift out hand, curling fingers slightly inwards, then open out over hot oil, fingers pointing down. Move hand across surface of oil so that egg falls in streams from fingertips. Dip hand in egg again and make more strands across those already in pan. Repeat 3 to 4 times until about an eighth of the egg is used. There should be a closely meshed layer of egg strands about 20 cm (8 inches) across. Work quickly so that the last lot of egg is added not long after the first lot. Rinse hands quickly and dry. Take skewer and slide under bubbling omelet, lift up and turn over to lightly brown other side. The first side will be bubbly, the underside somewhat smoother. When golden brown lift out with skewer and drain over pan. Place omelet flat in the syrup, spoon syrup over the top and lift out with skewer onto baking sheet. Roll up with bubbly side inwards. Finish roll should be about 3 cm (1 1/4 inches) in diameter. Put to one side and sprinkle with nuts. Repeat with remaining egg, making 7 to 8 rolls in all. Though depth of egg diminishes, you will become so adept that somehow you will get it in the pan in fine strands. When cool, cut kabaubs into 4-5 cm (1 1/2 to 2 inch pieces and serve. These keep well in a sealed container in a cool place. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bichak (Stuffed Baked Tricorners) Categories: Appetizers, Info, Jewish, Afghan Yield: 1 servings MMMMM---------------------------DOUGH-------------------------------- 1 1/2 c (abt) water, warm 1 ts Sugar 1 pk (1/4 oz, 7 grams) dry yeast 3 1/2 c Flour 3 tb Corn oil 1 Egg, separated 1 Egg yolk, beaten WITH 1/2 ts Corn oil MMMMM-------------------------STUFFINGS------------------------------ MMMMM----------------SQUASH, CALABASA, OR PUMPKIN--------------------- 1/4 c Corn oil 2 md (2 cups) onions, chopped 1 c -water, hot & 1/4 t salt 2 tb Sugar 1 lb Butternut squash, calabasa, -or pumpkin, MMMMM----------------------------MEAT--------------------------------- 2 tb Corn oil 3 md (2 cups) onion, chopped 1 lb Ground beef or lamb 1/2 ts Salt, or to taste 1/4 ts Pepper, peeled & cut into -1/2-in pieces MMMMM---------------------------CHEESE-------------------------------- 1 lb Farmer cheese 1 Egg yolk, beaten 3 tb Sugar 1/2 ts Ground cinnamon MMMMM----------------------------JAM--------------------------------- 1 c Strawberry or grape or -prune jam (lekach) 2 tb Bread crumbs Bichak are popular appetizers for tea or coffee hour. The pumpkin & jam stuffings are on the sweet side while meat & cheese are savory & could be eaten for lunches w/salad & dish of yoghurt. An added attraction is that they may be prepared in large quantities, cooled & frozen for the future. Heat oil in a pan, add onions, & saute over moderate heat until onions turn golden. Add water, salt, sugar, & squash or calabasa or pumpkin & bring to a boil. Cover pan & cook over low heat for abt 20 mins as squash/calabasa/pumpkin becomes soft & disintegrates. Stir now & then, which in effect mashes contents. Continue last mins of cooking, uncovered, to evaporate all liquid & create & thick jam. The mash is still moist. MEAT: Heat oil in a skillet & brown onions lightly over moderate heat. Add meat, salt, & pepper & stir-fry for 5 mins, making certain liquid has evaporated & mixture is dry. Cool. CHEESE: Mix everything together. Set aside. JAM: Mix jam & crumbs together. Set aside. TO PREPARE TRICORNERS: 1. Mix 1/2 c warm water, sugar, & yeast together & proof in a warm place until mixture foams, abt 10 mins. 2. Make a well in flour, add yeast mixture, oil, & 1 egg white, & stir them into flour. Add balance of water, or enough water to prepare a soft dough. Knead for several mins & roll into a ball. Oil top lightly & leave dough in mixing bowl. Cover bowl w/foil or a towel & let rise for 45 mins to 1 hour. 3. Punch down dough ball. Pull off abt 1/2 cup of dough & roll into a slightly flattened ball. Prepare 6 balls. 4. On well-floured board roll out each ball, 1 at a time, to 12-" pancake. Using empty can or a cookie cutter, 3-" in diameter, cut out circles in pancake. Put 1 tb of whichever stuffing you are using, or variety of stuffings, in center of each circle. Fold over right & left side of circle to meet in the center & bring up bottom to cover stuffing. Pinch ends together to form tricorner pastry. Seal in contents. Paint tops of bichak w/egg yolk. 5. Line baking pan or cookie sheet w/lightly oiled aluminum foil. Place tricorners on foil & bake in a preheated 350F. oven for abt 40 mins, or until brown. Serve warm. Makes 48 to 50 bichak. NOTE: Cool bichak, store in plastic bags, & freeze. To serve, thaw out frozen bichak for 1/2 hour & heat in preheated 350F. oven for 5-10 mins. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chelo Nachodo (Chicken and Chick-Pea Stew with Rice) Categories: Stews, Jewish, Afghan, Chicken Yield: 6 servings MMMMM----------------------------STEW--------------------------------- 5 c -water 4 Chicken legs AND 4 Chicken thighs, loose skin -discarded 1 c Dried chick-peas, soaked in -water overnight & drained 2 md (1 cup) onions, chopped 1 Rib celery w/leaves, sliced 1 lg Carrot, sliced diagonally 1 (1/2 lb) zucchini, sliced 1 ts Salt, or to taste 1/4 ts Pepper 1/4 ts Ground cuminseed 1/4 c Fresh coriander, chopped 1/4 c Fresh dill, chopped 1/4 c Lemon juice MMMMM----------------------------RICE--------------------------------- 4 c Water 1 ts Salt 2 c Raw rice, well rinsed 1/4 c Corn oil CHELO NACHODO (Chicken & Chick-Pea Stew w/Rice) Here is a family-style dish to be served any time of year. It is a substantial soup stew, well seasoned in Afghan style & combined w/a crispy-bottomed rice provides contrasting texture to stew. The stew & rice are served separately. 1. To prepare stew: Bring water to a boil, add chicken pieces, & remove foam as it cooks. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate heat for 45 mins. Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more. This is sufficient to tenderized chicken & ingrate all seasonings. 2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice & cook over moderate heat for 5 mins. Drain rice in colander & rinse w/cold water. Return rice to pan and pour oil over all. Cover pan & cook over low heat for 1/2 hr. No other water is added & rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer. Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm. VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be used in place of chicken, but cooking will take longer. Cook beef stew over moderate heat for 1 hour. Add coriander, dill, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until beef is tender. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Haroseth (Haroseth Afghani Style) Categories: Spreads, Jewish, Afghan, Nuts, Fruits Yield: 1 servings 1 c Almonds, shelled & coarsely -ground 1 c Walnuts, shelled & coarsely -ground 1 c Black raisins, coarsely -ground 2 Apples, peeled & coarsely -chopped 2 Ripe bananas, coarsely -chopped (opt) 2 c Red wine This recipe is enough for 10 persons, who will use it at Seders & lather it on homemade matzoh. 1. Mix everything together & serve at Seders. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kartoff Mumulay (Stuffed Potato Fritters) Categories: Groundmeat, Vegetables, Jewish, Afghan Yield: 1 servings MMMMM--------------------------STUFFING------------------------------- 1/4 c Corn oil 3 md (1-1/2 cups) onions, chopped 1 lb Ground beef 1 ts Salt 1/2 ts Pepper MMMMM----------------------POTATO FRITTERS--------------------------- 3 lb Potatoes, cooked in -jackets until soft 1 Egg, beaten 1 ts Salt, or to taste 1/2 ts Ground cinnamon 1/2 ts Pepper 1 c Matzoh meal Oil for frying Passover is a time when the Afghan Jews must be inventive & thrifty in their cooking. In Afghanistan matzoh matzoh meal was prepared at home by pounding sheets of home-made matzoh, using a heavy brass mortar & pestle. In the United States, it is purchased in well-sealed cartons -- but my Afghan cook assured me that nothing was lost in the transfer. 1. Heat oil in a skillet & stir-fry onions over moderate heat until golden. Add beef, salt, & pepper, & stir-fry until mixture is dry & all liquid has evaporated. Cool. 2. Peel potatoes & mash them well. Mix together all fritter ingreds to prepare dough. 3. Shape 1/2 cup of potato dough into a circle in palm of hand. Place 1 generous tb stuffing in center & fold the dough over into a slightly flattened sausage shape 3-inches long, 1-inch wide, & 1-inch thick. Pan-fry in oil over moderate heat until brown on both sides. Drain on paper towels & serve warm. Makes abt 25 fritters. NOTE: Afghan Jews believe that if an egg has a strong aroma, beating it removes odor. Was this aroma due to lack of refrigeration? Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kebab Marinovat (Marinated Lamb Kebab) Categories: Lamb, Bbq, Jewish, Afghan Yield: 6 servings 2 lb Boneless lamb steak, cut -into 1-in cubes 3 md Onions, quartered 1 ts Salt 1 ts Ground cuminseed 1/4 ts Pepper 1/4 c Cognac, arak, or dry red -wine 1. Mix everything together & marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat. 2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Broil over charcoal, traditional method, for 10 mins, or to taste: rare, medium, or well-done. In modern homes gas or electric broiler will do very well. Serve warm w/other Afghan foods. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kofta Nakhod (Meatballs and Chick-Pea) Categories: Jewish, Afghan, Groundmeat Yield: 8 servings 1 c Dried chick-peas, covered -w/hot water & soaked over- -night, or at least 8-10 hrs 1 1/2 lb Ground beef 1 lg Onion, grated 1/4 ts Pepper 1 ts Salt, or to taste 1/4 ts Ground cinnamon 1 tb Dried mint, crushed 1 tb Bread crumbs, matzoh meal, -or plain flour 4 c 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. Chick-peas are one of forbidden foods for Passover in Afghanistan, so Nofta Nakhod must wait for another time. 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 w/bread, rice, & pickles. Serve 8. Makes abt 18 meatballs. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Matzo Joshawk (Passover Soup) Categories: Soups, Meats, Jewish, Afghan Yield: 6 servings 1/4 c Corn oil 2 lg (1-1/2 cups) onions, chopped 4 c Water 1 lb Boneless beef or lamb, cut -into 1-in pieces OR 2 Chicken legs & thighs -w/bone, halved 1 md Potato, peeled & cut into -1-in cubes 1/2 ts Salt, or to taste 1/4 ts Pepper 1 Egg, beaten Here is an everything meat soup to be served w/inevitable homemade matzoh during days of Passover. 1. Heat oil in a soup pan, add onions, & stir-fry over moderate heat for 1 min, just long enough to change color. Add water & bring to a boil. Add beef or lamb or chicken pieces, potato, salt, & pepper. Cover pan & cook for 1 hour, or until tender. 2. Just before serving, dribble beaten egg in a circle into simmering soup. Serve hot w/matzoh. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Matzoh Categories: Jewish, Afghan Yield: 1 servings 1 Txt file The Afghan community prepared the matzoh for Passover in their homes. Muslin growers (my Afghan cook spoke of them as "a good people"!) provide clean wheat kernels from their farms. The rabbi & the people of the Jewish community cleaned the stone wheat grinder as part of the Passover ritual & the flour was ground. Each family takes the quantity of flour they will require to their homes. The dough is prepared, w/flour and water only, & round matzoh are baked in a tandoor. Jewish ladies go from one home to another (w/their faces covered in the street, a Muslim custom) helping each other to prepare the Seders. The neighbors congregate to the home of one family & cook as well as celebrate the Seders together. It is a coincidence that I saw these matzoh being baked in a tandoor in Calcutta by the Baghdadi Jewish ladies preparing for their traditional Seder. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Miniature Potato Cutlets Categories: Vegetables, Jewish, Afghan Yield: 6 servings 6 (abt 6 lbs) potatoes -water 2 Eggs, beaten 1 c Fine matzoh meal 1 ts Salt, or to taste 1/4 ts Pepper 1/2 ts Ground cuminseed 1/2 c Corn oil Potatoes are often the filler needed during Passover when bread is abolished for the holiday. These small "footballs" of simple but satisfying ingreds can be served during a meal, although I have also served them w/drinks as appetizers. 1. Cover potatoes w/water in a pan & cook them in skins, covered, until tender. Cool & peel potatoes & puree them in processor. Add eggs, matzoh meal, salt, pepper, & cuminseed & mix well. 2. Prepare small football-shaped cutlets 1-inch long & 1/2-inch wide. Heat oil in skillet & brown cutlets, a few at a time, over moderate heat. Drain them on paper towels. Serve warm. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Murgh Kebab (Chicken Kebab) Categories: Bbq, Jewish, Afghan, Chicken Yield: 1 servings 2 Whole breasts of chicken, -cut into 1-in cubes 1 md Onion, sliced thick 1 tb Cognac or arak 1/2 ts Pepper 1/2 ts Ground cinnamon 1/4 ts Ground turmeric 1 ts Salt Kebabs of all types, sizes, & shapes are standard in Afghan cooking for both Jews & Muslims. They are easily assembled & probably most basic recipes of all cooking, stretching back to earliest, primitive times. I saw two workman barbecuing their lamb kebabs over a few twigs in an open field, resting skewers on a thick branch cut from a nearby tree, & turning them every now & then. They then wrapped a piece of Afghan bread around skewer & pulled off crisp brown meat. 1. Mix everything together & marinate at room temperature for a minimum of 1 hour or preferably in refrigerator overnight. 2. Put 4 or 5 cubes of chicken, without onion, on each metal skewers and broil over charcoal for 10 or 15 mins or in a gas or electric broiler. Serve hot w/Afghan bread (Noni Afghan -- see AFGHAN.019), salad, & pickles. Serve 4 or 5. NOTE: My Afghan mentor related that turmeric was much used in Afghanistan in many ways & had a great reputation for its health-giving properties. It is reputed to cleanse blood, & a little turmeric in ones morning milk would a day of good health. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Noni Afghani (Afghan Bread) Categories: Breads, Jewish, Afghan Yield: 8 noni 1 1/2 c Water, warm 1 pk (1/4 oz, 7 grams) dry yeast 1 tb Sugar 4 c Flour 1 ts Salt 1/4 c Corn oil 1 Egg yolk, mixed W/ 1 tb Water 1 tb Black cuminseed or caraway -seeds These small oval breads are baked in a tandoor, the stove of the region -- sometimes buried in the ground as it is in India. The Afghan oven is above ground & is of rounded bricks, which are heated. Matzoh & noni are shaped & slapped & stuck on the hot bricks for fast baking. 1. Mix 1/2 cup of warm water, yeast, & sugar together & let it proof for 10 mins. When froth appears, sprinkle 1/2 ts flour on top & let it continue to proof for 5 mins more. The froth will rise quickly. 2. Put flour in a large mixing bowl & sprinkle salt over it. Make a well in middle of flour & add oil & yeast mixture. Stir this in & add small amounts of water until you have produced a soft, moist dough that can be handled. Knead well for 5 mins. Put dough ball back in bowl, cover w/towel, & let rise for 1-1/2 hours. Punch down dough. 3. Divide dough into 8 equal parts & roll each part into a ball. Roll each ball into a oval shape 6 to 7 inches long & 1/2 inch thick. Draw tines of a fork in 3 lines along length of each noni for a decorative design. Paint each noni w/egg mixture & sprinkle over all 1/2 ts black cuminseeds. (This is traditional seed to use, but caraway seeds may be substituted if black cuminseed is unobtainable. Put noni on an ungreased cookie sheet & bake in a preheated 350 F. oven for 20 to 25 mins. The brown top will glisten. Makes 8 noni. NOTE: Black Cumin (Bunium persicum B. Fedtsch): Smaller & sweeter than standard cuminseed; plants grow wild in Middle East. The seeds are used in Afghanistan, Iran, & Turkey. Black cuminseeds are sprinkled on Afghanbread. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Osh Pyozee (Stuffed Onions) Categories: Groundmeat, Jewish, Afghan Yield: 1 servings MMMMM---------------------------ONIONS-------------------------------- 2 lg (abt 1/4 lb ea) onions, -peeled 4 c Water 1 ts Salt MMMMM--------------------------STUFFING------------------------------- 1/2 lb Ground beef 3 tb Raw rice, rinsed, cooked -until very -soft, drained, & mashed 1 ts Salt 1/4 ts Pepper 1/4 ts Ground cuminseed 10 md Pitted prunes, cut length- -wise into halves 2 tb Corn oil The Bukharan & Calcutta Jews stuff onions each w/their own preferred & native seasonings. The Afghan has a stuffing sweetened w/prunes & cooked slowly -- quite different from the others. The Afghans believe that onions are effective for strengthening the teeth. I cannot dispute this, but the stuffed onions in that case will provide 2 reasons for preparation, the excellence of the flavor & as a health inducement. 1. Make a 1/2-inch deep incision into side of each onion. Bring water & salt to a boil over moderate heat & drop in onions. Cook for 2 mins, turning them w/slotted spoon during that time. Remove onions & peel off each layer until you reach center. Set aside onion layers & centers. 2. Put beef into a bowl w/rice, salt, pepper, & cuminseed and mix well. Take 1 heaping ts beef mixture & half of 1 prune. Stuff 1 cooked onion layer & roll it up. Do this w/all stuffing & onion layers. 3. Oil a skillet & lay stuffed onions & centers in it, cover, and cook over very low heat for 2 hours. The onions will become quite dark but not, of course, burned. This is top-of-the-stove cooking. Another method is to put stuffed onions into a baking dish, cover tightly, & bake in preheated, 250f. oven for 2 hrs. Serve warm. Serves 6 w/other dishes. NOTE: It is also possible to accelerate cooking time. Add 1/2 c water to skillet & cook, covered, over moderate heat for 1 hour. All liquid will evaporate & onions will be browned. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oshi Joor-Rawtee (Rice and Mung Beans, Afghani) Categories: Rice, Jewish, Afghan Yield: 1 servings 1 c Mung beans 3 1/2 c Water 1 c Raw rice, well rinsed 1/2 ts Salt, or to taste 1 1/2 ts Ground cuminseed 1/4 ts Pepper An odd combination but popular one when planning dairy meals, Mung beans are those from which beans sprouts are grown. A similar dairy combination is prepared in Bukhara indicating, through a study of their food, the probable community connections. 1. Cook beans in water over moderate heat for 1/2 hour. As green skins rise to surface during cooking process, they should be skimmed off w/a slotted spoon or a small sieve & discarded. 2. Add rice, salt, cuminseed, & pepper & continue to simmer mixture over low heat for 1/2 hour more. It should remain moist. Serve warm w/same dairy sauce as is used w/Poloni (see AFGHAN.009). Serve 4 to 6. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Polo Shabati (Pilau for the Sabbath) Categories: Beef, Jewish, Afghan Yield: 6 servings 5 c Water, WITH 1 tb salt 2 lb Boneless beef chuck, cut -into 1-in pcs 3 c Raw rice, well rinsed 2 lg (abt 3/4 lb) potatoes, -peeled & cut into 1/4-in -thick slices 1/2 ts To 1 ts pepper, to taste 1 tb Ground cinnamon 1/2 c Light or dark raisins, -rinsed under cold water 1 c Water, hot 1/2 c Corn oil Afghans, like families in all other Jewish communities, serve their Sabbath day lunch abt midday on their return from synagogue. The food is baked very slowly from Friday evening before sundown until Saturday. Slow baking in a light oil bath creates potatoes & rice w/ crisp bottom crust. Aromatically seasoned w/cinnamon, raisin, and pepper, entire meal is cooked in one pan. As an alternate choice to meat, eggs in shell may be added to pan & baked, resulting in brown eggs w/a delicious roasted flavor. 1. Bring 5 cups of water w/1 tb salt to a boil in pan, add meat, & cook over moderate heat for mins. Remove foam that rises during this time. Remove meat from liquid & set aside. 2. Add rice to same liquid & cook over moderate heat for 5 mins. Drain rice through a colander, rinse under cold water, & set aside. 3.Put sliced potatoes on bottom of pan, arranged in orderly fashion. Spread over this half of rice & sprinkle w/pepper & cinnamon. Spread raisins in center of rice. Add all meat over this & balance of rice over all. Pour in cup of hot water & dribble oil over surface & around edges of pan. 4.Cover pan & cook over low heat for 1/2 hr. Reduce heat to very low & cook, tightly covered, for 5 hrs to produce crisp potatoes & rice. Serve warm. VARIATION: One hard-cooked egg for each person may be added to rice and meat pan. Cook eggs in water w/1/2 ts salt for 5 mins. Salt is added to prevent shell from breaking. Rinse eggs in cold water & place them on top of rice in pan after adding hot water & oil. Cover pan & cook as directed. NOTE: Rice is not a prohibited food & is eaten during Passover as well as rest of year. It is Basmati rice, found in Pakistan and Afghanistan, & is cleaned by hand three times to remove broken kernels, dirt & other impurities. This, in a general way, prepares rice for the holiday. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Poloni (Miniature Pasta Squares with Dairy Sauce) Categories: Pasta, Jewish, Afghan Yield: 6 servings MMMMM---------------------------PASTA-------------------------------- 2 c Flour 1 Egg, beaten 1/4 ts Salt 1/2 c (abt) water MMMMM------------------------DAIRY SAUCE----------------------------- 1/2 c Cottage cheese 1/2 c Yoghurt 1/4 ts Salt 2 Cloves garlic, put through -a press 1 ts Fresh mint, chopped 1 tb Fresh dill, chopped 4 To 5 c water, lightly salted POLONI (Miniature Pasta Squares w/Dairy Sauce) Tish-Ah B'Av & Shavuoth are two holidays when dairy foods are preeminent & meat dishes are temporarily set aside. These pasta squares are covered w/a well-seasoned, rich dairy sauce. Poloni would also be welcome during hot summer days when cooking meat would increase the temperature in kitchen & eating it create a heaviness not conductive to comfort. Tish-Ah B'Av indicates that this fast day is celebrated on the ninth day of month of Av. This tragic holiday commemorates the destruction of First & Second Temples of Jerusalem. 1. Mix flour, egg, & salt & add just enough water to prepare a dough firm enough to be handled. Dust w/flour to reach desirable consistency. Put dough ball into a plastic bag & let it rest at room temp for 1 hour. 2. Cut dough into halves & roll each piece into a very thin pancake. (I do this w/my hand-cranked pasta machine.) Then cut pancakes into 1/2-inch squares. Set aside. 3. Mix sauce ingredients together & set aside. 4. Bring 4 to 5 cups of lightly salted water to a boil in a large pan, drop in pasta, & cook over moderate heat for abt 10 mins, or until tender but still al dente. Drain well. Serve pasta & dairy sauce separately. Each diner fills his plate w/pasta & spoons over as much sauce as wanted. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Samoosi Yirakot (Stuffed Vegetable Turnovers) Categories: Vegetables, Jewish, Afghan Yield: 20 turnovers MMMMM---------------------------DOUGH-------------------------------- 1 c Fine matzoh meal 1 Egg, beaten 1/4 ts Salt 1/2 c (abt) water, cold MMMMM-------------------------VEGETABLES------------------------------ 1 ts Corn oil 1 md (1/2 cup) onion, chopped 1 Clove garlic, chopped 1 (1/2 cup) potato, peeled & -chopped or cut into very -small pieces 1/2 c Cauliflower, chopped 1 (1/2 cup) carrot, chopped 1/2 c Fresh or frozen green peas 1/2 c Green beans, thin-sliced 1/4 ts -salt 1/4 ts -pepper 1 c Corn oil, for deep-frying Passover is a time when the ingenuity of the Jewish cook is stretched to the limit to provide dishes to replace bread & at the same time denote the celebration. Several cultures of Middle East make samoosi (sometimes called samoosas or sumboosuck), turnovers that are stuffed w/vegetables, meat, or cheese, providing possibilities for pareve, meat, or dairy occasions. 1. Mix matzoh meal, egg, & salt together, adding just enough water to make a moist dough that holds together. Set aside. 2. Heat oil in a skillet, add onion & garlic, & stir-fry over moderate heat until light brown, abt 3 mins. Set aside. 3. Take potato & 1/2 c each of any other 3 vegetables & blanch in boiling water for 5 mins. Drain well. Add these to pan w/onion & garlic & stir-fry over moderate heat for 3 mins, to mix well. Add salt & pepper. Cool. 4. Take 1 heaping tb dough & press it out on a flat surface into a 2-1/2 inch square. Put 1 tb vegetable mixture on bottom half of square & fold it over into a triangle. Prepare all samoosi this way. 5. Heat oil in a wok or a skillet & brown turnovers over moderate heat for abt 3 mins. Drain on paper towels. Or, you may bake turnovers on an oiled baking sheet, in a 350 F. oven for 20 mins, until brown. In this case, turnovers are brushed w/1 beaten egg mixed w/1 tb water, before baking. Serve warm. Makes abt 20 turnovers. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shorba Yavron (Assorted Vegetable Soup) Categories: Soups, Jewish, Afghan Yield: 1 servings 3 tb Corn oil 2 lg (1-1/2 cups) onions, chopped 1/2 ts Salt, or to taste 4 c Water 2 md Potatoes, peeled & cut into -1-in cubes 2 lg Carrots, cut into 1-" cubes 2 Ribs celery w/leaves, sliced 1/4 ts Pepper 1/4 ts Ground cinnamon 1 Egg, beaten 2 tb Fresh flat-leaf parsley, -chopped There are many occasions in Jewish cooking when a pareve or neutral soup is wanted for dairy occasions or for very hot days. This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times. 1. Heat oil in a soup pan, add onions & 1/4 teaspoon of the salt, & stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, & cinnamon & bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle w/parsley. Serve hot. Serves 4 to 6. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Turshi Bonjan (Pickled Stuffed Eggplant) Categories: Pickles, Preserved, Jewish, Afghan Yield: 1 servings 1 lb (8 to 10) smallest eggplants 4 c Water 1 Head (abt 8 cloves) garlic, -peeled 1/4 c Dried mint 2 tb To 3 Tb hot red chili flakes -to taste 1 tb Ground cinnamon 1 tb Salt 1 c To 2 c white or red vinegar Small finger-size eggplant are best to use in this pickle, but smallest Italian variety will do well. The pickle will keep preserved for several months but should be refrigerated after it matures & once it is served. 1. Remove stem from each eggplant & make 2 cuts down crosswise, to within 1-inch of bottom. Bring 4 cups of water to a boil, add eggplants, & cook over moderate heat for 5 mins. Drain & cool in colander for 1/2 hour. Set aside. 2. Grind garlic, mint, chili flakes, cinnamon, & salt together to a medium but not too fine consistency. There should be some texture. Push apart 4 prongs of each eggplant & stuff w/1 ts spice mixture. Fit eggplants into a glass jar & pour in enough vinegar to cover them. If there is any leftover spice mix, put that into jar with the eggplants. Let pickle mature for 5 days before serving, then refrigerate. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chelo Nachodo (Chicken & Chick-Pea Stew with Rice) Categories: Stews, Jewish, Afghan, Chicken Yield: 6 servings MMMMM----------------------------STEW--------------------------------- 5 c -water 4 Chicken legs AND 4 Chicken thighs, loose skin -discarded 1 c Dried chick-peas, soaked in -water overnight & drained 2 md (1 cup) onions, chopped 1 Rib celery w/leaves, sliced 1 lg Carrot, sliced diagonally 1 (1/2 lb) zucchini, sliced 1 ts Salt, or to taste 1/4 ts Pepper 1/4 ts Ground cuminseed 1/4 c Fresh coriander, chopped 1/4 c Fresh dill, chopped 1/4 c Lemon juice MMMMM----------------------------RICE--------------------------------- 4 c Water 1 ts Salt 2 c Raw rice, well rinsed 1/4 c Corn oil CHELO NACHODO (Chicken & Chick-Pea Stew w/Rice) Here is a family-style dish to be served any time of year. It is a substantial soup stew, well seasoned in Afghan style & combined w/a crispy-bottomed rice provides contrasting texture to stew. The stew & rice are served separately. 1. To prepare stew: Bring water to a boil, add chicken pieces, & remove foam as it cooks. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate heat for 45 mins. Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more. This is sufficient to tenderized chicken & ingrate all seasonings. 2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice & cook over moderate heat for 5 mins. Drain rice in colander & rinse w/cold water. Return rice to pan and pour oil over all. Cover pan & cook over low heat for 1/2 hr. No other water is added & rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer. Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm. VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be used in place of chicken, but cooking will take longer. Cook beef stew over moderate heat for 1 hour. Add coriander, dill, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until beef is tender. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kofta Nakhod (Meatballs & Chick-Pea) Categories: Jewish, Afghan, Groundmeat Yield: 8 servings 1 c Dried chick-peas, covered -w/hot water & soaked over- -night, or at least 8-10 hrs 1 1/2 lb Ground beef 1 lg Onion, grated 1/4 ts Pepper 1 ts Salt, or to taste 1/4 ts Ground cinnamon 1 tb Dried mint, crushed 1 tb Bread crumbs, matzoh meal, -or plain flour 4 c 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. Chick-peas are one of forbidden foods for Passover in Afghanistan, so Nofta Nakhod must wait for another time. 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 w/bread, rice, & pickles. Serve 8. Makes abt 18 meatballs. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oshi Joor-Rawtee (Rice & Mung Beans, Afghani) Categories: Rice, Jewish, Afghan Yield: 1 servings 1 c Mung beans 3 1/2 c Water 1 c Raw rice, well rinsed 1/2 ts Salt, or to taste 1 1/2 ts Ground cuminseed 1/4 ts Pepper An odd combination but popular one when planning dairy meals, Mung beans are those from which beans sprouts are grown. A similar dairy combination is prepared in Bukhara indicating, through a study of their food, the probable community connections. 1. Cook beans in water over moderate heat for 1/2 hour. As green skins rise to surface during cooking process, they should be skimmed off w/a slotted spoon or a small sieve & discarded. 2. Add rice, salt, cuminseed, & pepper & continue to simmer mixture over low heat for 1/2 hour more. It should remain moist. Serve warm w/same dairy sauce as is used w/Poloni (see AFGHAN.009). Serve 4 to 6. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shahee Polo (King's Rice) Categories: Lamb, Jewish, Afghan, Rice Yield: 10 servings 1/2 c Corn oil 5 md (4 cups) onions, chopped 4 lb Baby lamb, cut into 3-in -pieces, including bone 2 lb Carrots, cut into thin -julienne slices, 2-" long 1 c Dark or light raisins 1 c Pistachio nuts, shelled -(optional but recommended 3 Heads garlic, cloves -separated but not peeled, -rinsed in water 4 c Raw rice, well rinsed 3 1/2 c ;water, warm 2 ts ;salt, or to taste 1 ts ;pepper The extravagantly seasoned & adorned King's Rice is so-called because, according to the Afghan Jews, it is fit for a king. It is a very expensive preparation, served only on ceremonial occasions such as Bar Mitzvahs, holidays, & for special guests. It is not an everyday kind of rice. Nor is the lamb an ordinary baby lamb! The sheep most often seen in Middle Eastern or North American are a special breed (I called them fat-tail sheep) w/ such a fat tail that it might drag on the ground. The tail is a prized source of cooking fat. (The lambs are usually fattened at home.) 1. Heat oil in pan large enough to contain all ingreds. Add onions & stir-fry over moderate heat for 2 mins. Add meat & brown for abt 15 mins. Remove the meat & onions to platter or a bowl. The balance of the oil remains in the pan. 2. Cover the bottom of the pan w/half the carrots to protect meat from scorching. Over this, arrange the meat & onions. Cover w/ the balance of the carrots. Sprinkle w/pistachios & garlic cloves over all. 3. Add the rice to cover other ingreds & carefully pour in water, salt, & pepper. Bring the liquid to a boil & simmer for abt 10 mins, or until the liquid is absorbed by the rice. Stir top of rice lightly to mix but do not disturb other ingreds. Turn heat to low, cover the pan, & cook for abt 1 hr w/out stirring. Serve the polo w/salads, pickles, & Afghan bread (Noni Afghani -- see AFGHANI.019). Serves 10. VARIATION: The polo can be prepared w/chicken & boneless beef chuck or ribs of beef. Stir-fry 15 pieces of chicken (legs, thighs, & breast) or 4 lbs beef, w/onions as in the basic recipes; all other steps are the same. The beef will take longer to tenderize & it is suggested that it be cooked w/onions in a covered pan for 20 mins before moving on to the next steps. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India, 1992 Published by Donald I. Fine, Inc., N.Y. [> Be Seeing You -- DPileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Afghani Lamb with Spinach Categories: Afghan, Main dish, Nuts, Veal Yield: 4 servings 2 1/2 lb Lamb stew meat -- preferably leg 1/3 c Olive oil 3/4 lb Onions; diced large 4 ts Chopped garlic 2 ts Turmeric 1/4 ts Nutmeg 1/4 ts Ground cardamom 1 ts Crushed red pepper -- or to taste 1/2 ts Cinnamon 32 oz Can tomatoes; drain & chop 1 c Rich brown veal stock or 1 c Rich beef stock 1/3 lb Fresh spinach; wash & drain 1/2 c Yogurt 1 tb Grated lemon peel Salt; to taste 1/4 c Pine nuts* *Roasted at 350 F. for about 3 minutes. Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and veal stock and stir. Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts. Yield: 4 to 6 servings. Serve over rice pilaf. From executive chef Phil Soroko of Someplace Special restaurant/McLean, VA. In _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 128. ISBN 0-395-42504-2. Typed for you by Cathy Harned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Afghan Chicken Kebobs Categories: Chicken, Afghan, Bbq Yield: 4 servings 1 c Yogurt 1 1/2 ts Salt 1/2 ts Ground red or black pepper 3 cl Garlic; finely minced 1 1/2 lb Chicken breasts; boneless, . skinless, cut into kebob . sized pieces Flatbread such as lavash, . pita or flour tortillas 3 Tomatoes; sliced 2 Onions; sliced Cilantro to taste 2 Lemons or 4 limes; quartered 1. Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2 hours at room temperature, up to 2 days refrigerated. 2. Thread chicken on skewers and grill over barbecue. Place bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato and onion slices and cilantro and fold bread over. Serve with lemon or lime quarters for squeezing. Makes 4 servings. ** Newsday, Queens New York -- Dining & Food section -- 27 Sep 95 ** Scanned and formatted for you by The WEE Scot -- paul macGregor From: Paul Macgregor Date: 23 Feb 97 Home Cooking ─ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shir-Berinj (Rice Pudding) Categories: Desserts, Afghan Yield: 4 servings 1/4 lb Rice 1 pt Milk 4 oz Sugar 4 oz Sultanas Rose water or vanilla Pistachio nuts Wash the rice and spread it out on a flat board to dry. When completely dry, crush to a third of the size of the grain. Boil the milk and allow it to thicken, stirring constantly. When it is reduced to three-quarters of the original quantity, add the rice and cook for a few minutes. Add sugar and sultanas, and cook until you have a thick custard (10 to 15 minutes). Remove from heat and flavor to taste with rose water or vanilla. Sprinkle with pistachio nuts. Serve hot or cold. From The Cookbook of the United Nations, by Barbara Kraus United Nations Association of the U.S.A, 1967 per Leti Labell Fidonet COOKING echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin) Categories: Afghan, Vegetables Yield: 1 servings 2 lb Fresh pumpkin or squash 1/4 c Corn oil Sweet Tomato Sauce: 1 ts Crushed garlic 1 c Water 1/2 ts Salt 1/2 c Sugar 4 oz Tomato sauce 1/2 ts Ginger root, chopped fine 1 ts Freshly ground coriander Seeds 1/4 ts Black pepper Yogurt Sauce: 1/4 ts Crushed garlic 1/4 ts Salt 3/4 c 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 for a 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. From Afghani Cooking, the cookbook from Da Afghan Restaurant, Bloomington/Minneapolis, MN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Maushawa (Pulse and Yoghurt Soup) Categories: Afghan, Beans, Dairy, Soups Yield: 1 servings 2 oz Chickpeas 2 oz Red kidney beans 15 fl Oz yoghurt 2 oz Mung beans (or green split Peas) 2 oz Short grain rice 2 pt Water including the water For soaking the pulses 2 ts Powdered dill Salt FOR THE MEAT STEW 8 oz Beef, veal or lamb (cut in 1/2 " cubes) 4 oz Finely chopped onion 3 tb Vegetable oil 2 oz Tomatoes, skinned and Chopped 1/3 pt Water 1/4 -1 tsp red pepper Salt In Afghanistan this soup is served either as a stater or as a main meal. This is the original version of Maushawa, cooked with meat qorma but another popular version is made using meatballs (Kofta). The meatball are prepared as for the kofta in kofta chalau, but are smaller (about 1/2" or 1 cm in diameter). The sauce remains the same too, except that the yoghurt should be omitted. Afghans like to serve this soup "hot", but seasoning can be adjusted according to the taste. Soak the chick peas and red kidney beans in water overnight. Drain the yoghurt for about an hour to make chaka. Put the chickpeas, red kidney beans, mung beans (or green split peas) ans rice in large pan with 2 pint of water, including the water in which the pulses have been soaked. Bring to the boil, cover leaving the lid slightly ajar, turn the heat to low and simmer. Cook until the pulses are soft (the time this takes depends on the frshness of the pulses). Meanwhile cook the meat and sauce. Heat the vegetable oil in a pan and add the chopped onion. Fry over a medium heat until soft and reddish-brown. Add the meat and fry again until brown. Add the tomatoes, stirring well and boil for a mintues or so. Add the 1/4 pint water, the slat and re pepper. Stir well and bring back to the boil. Turn down the heat and simmer until the meat is tender and the sauce thickened. When cooked, mix all the ingredients; the rice, chickpeas, red kidney beans, together with the juices in wich they have cooked, the meat stew, the chaka, powdered dill and salt to taste. Stir well and add extra water if ou want to thin the soup. Continue strring and simmer for another 5-10 minutes to allow the flavours to blend. Serve the Maushawa hot in individual soup plates or cups. Nan is usually served with this soup. http://www.yumyum.com/fscratch/ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Asafoetida Categories: Spice, Indian, Info, Afghan Yield: 1 servings 1 Text file The aromatic resin from the root of the giant fennel, Ferula asafoetida. Asafoetida (also known as hing) is extracted from the stems of these giant perennial plants that grow wild in Central Asia. In the spring, when the plant is about to bloom, the stems and roots are cut. Milky resin exudes from the cut surface and is scraped off. More exudes as successive slices of root are removed over a period of 3 months. The gummy resin is sun-dried into a solid mass that is then sold in solid, wax-like pieces, or more conveniently, in powdered form. Due to the presence of sulphur compounds, asafoetida has a distinctive pungent flavour reminiscent of shallots or garlic. Used in minute quantities, it adds a delicious flavour to various savoury dishes. I always use the mild Vandevi brand of yellow asafoetida powder and not the grey variety. If using other varieties, reduce the quantities to one half of the suggested amount. Asafoetida is available at Indian grocers. It is the Vandevi brand that I have...bowls you over when you first open it... I note also some dishes call for a fairly large (2 tsp) amount. Also, it is used by Brahmins, as a substitute for garlic for religous reasons. Tom Hamp I think your E indian friends were slightly mistaken about the Western name for Hing. it is Asafoetida. Pronounced Assafeetida. It is a resin (as you say, exported from Afghanistan) It can be found is lumps looking a little like incense or amber, but most often it comes powdered in little flat boxes about 3/4 inch high and about 2" or so in diameter. As you say, a pinch is normally all you need. When you open the box for the first time, you'll be appalled at the stink! Don't be put off, because when fried (like fenugreek it HAS to be fried a second or two in oil/ghee before further (moist) ingredients are added) it changes character and becomes pleasant. I had not heard that it was a carminative (stops you farting) although I know of a number of other spices with that effect. I wouldn't be surprised if it were though. From: Ian Hoare === Cut === From: Tom Hamp Date: 18 May 97 National Cooking Echo ─ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Halwau-E Aurd-E Sujee Categories: Candies, Afghan Yield: 1 servings 1 c Sugar 2 c Water 3/4 c Ghee 1 c Coarse semolina (farina) 1/4 c Pistachio nuts -- blanched 1/4 c Almonds -- blanched & Slivered 1/2 ts Ground cardamom or to taste 1 ts Rosewater -- * see note Additional nuts to decorate Combine sugar & water in saucepan & stir occasionally until dissolved, over medium heat. Bring to a boil, & boil briskly for 5 minutes without stirring. Remove from heat & leave aside in pan. In a deep heavy pan heat ghee & add semolina. Stir over medium heat for 5 minutes. Semolina should not color. Pour hot syrup into semolina, stirring constantly. When smoothly blended, reduce heat & leave to cook, uncovered, until liquid is absorbed. Mixture should be thick but still moist at this stage. Stir in nuts, cardamon & rosewater to taste. Cover rim of pan with a cloth or 2 paper towels, put lid on tightly & leave on low heat for 5 minutes. Turn off heat & leave pan undisturbed for 10 minutes. Spread halwau on a flat, lightly oiled platter & decorate with nuts. Serve warm or cold, cutting pieces into diamond shapes or squares. Recipe By : Tess Mallos, The Complete Middle East Cookbook From: Shade Date: 30 Mar 97 Eat-L List (Recipes And Food Folklore) ─ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kabeli Pilau (Chicken and Rice) Categories: Chicken, Afghan Yield: 6 servings 4 lb Chicken; cut in pieces 2 lg Onion; sliced 2 ts Salt 3 pt ;Water, hot 1/2 lb Rice, long grain MMMMM---------------------------SAUCE-------------------------------- 2 md Onions; thinly sliced 1 oz Butter 1 ts Cardamom, ground 1 ts Cumin, ground 3 Carrot; cooked & sliced 4 oz Raisins Place chicken pieces, onions, salt and hot water in a 5-pint saucepan. Cover and simmer for about 2 hours. The chicken should be tender, yet firm. Remove and cool chicken, reserving stock. Remove meat from bones; use only large pieces for this dish. Cook rice in boiling salted water. When done, drain and keep covered until used. To make stock sauce: Brown onions in hot butter and remove from heat. Add cardamom and cumin; mash with onion to form a paste. Add about 1 pint of the chicken stock; simmer for 5 minutes and taste for seasoning. Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins. Cover and cook for about 35 to 45 minutes in a very moderate oven (325F). Add more stock or water if dish becomes too dry. When done, mix carrots and raisins lightly with chicken and rice. Stock not used in the main dish can be served as a soup course. From: Ghislaine Dumont Date: 18 Apr 97 Gourmet Cooking ─ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bonjan Salat (Spicy Eggplant Salad) Categories: Afghani, Salads, Vegan Yield: 8 servings 3 md Eggplants 2 1/2 ts Coarse (kosher salt) 1/4 c Corn oil 1 1/2 c Tomato sauce 1/4 ts Pepper 1 ts Hot red chili flakes, - or minced fresh chiles 2 ts Ground cinnamon 1 tb Crushed dried mint Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them with 2 t. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes. Remove and put into a serving bowl. Cool. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 t. salt, if wanted, in a pan. Simmer over low heat for 10 minutes, which is long enough to integrate the flavors. Pour this over the eggplant; refrigerate until ready to use. The salad can remain in the refrigerator for several days. Serve cold or at room temperature. FROM: NANCY BERRY (CWBJ78A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gosh Feel (Elephant Ear Pastries) Categories: Afghani, Desserts Yield: 40 servings 2 Eggs 2 ts Caster sugar 1/4 ts Salt 1/2 c Milk 4 ts Oil 2 1/2 c Plain flour 1/4 c Plain flour for kneading 1/2 ts Ground cardamom Oil for deep-frying MMMMM-------------------------TO FINISH------------------------------ 1 c Icing (confectioners') sugar 1/2 ts Ground cardamom (optional) 1/2 c Finely chopped pistachios *Note: Pistachio nuts should be blanched. Optionally, same amount of finely chopped walnuts may be used intead of pistachios. Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift flour, add half to egg mixture and blend in with wooden spoon. Gradually stir in remainder of flour, holding back about 1/2 cup. Turn onto floured board and dust with some of reserved flour. Knead for 10 minutes until smooth and glossy, using more flour as required. Dough will still be slightly sticky. Cover with plastic wrap and rest for 2 hours. Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8-10 cm (3-4 inches) in diameter. Gather up dough on one side and pinch, forming a shape resembling an elephant ear. Place on a cloth and cover. Repeat with remaining dough. Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook evenly. Fry until golden, do not over-brown. As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge. Drain pastries on paper towels. Sift icing sugar with cardamom if used and dust pastries with mixture. Sprinkle with nuts and serve warm or cold. Store in a sealed container. Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water. Bring to the boil when sugar is dissolved and boil for 5 minutes. Dribble syrup onto warm pastries and sprinkle with cardamom and nuts. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cardamom Fudge (Sheer Payra) Categories: Afghani, Candies Yield: 32 servings 2 c Sugar 2/3 c Milk 1/4 ts Salt 2 tb Light corn syrup 2 tb Margarine or butter 1/2 ts Ground cardamom 1/4 c Chopped walnuts 1/4 c Chopped pistachios Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 240F on candy thermometer or until small amount of mixture dropped into very cold water forms soft ball that flattens when removed from water. Remove from heat. Add margarine. Cool mixture to 120F without stirring. (Bottom of pan will be lukewarm.) Add cardamom. Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts. Spread mixture in buttered 9x5x3-inch loaf pan. Let stand until firm. Cut into 1-inch squares. (C) 1992 General Mills, Inc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Halwau-E Aurd-E Sujee (Semolina Sweetmeat) Categories: Afghani, Desserts Yield: 1 servings 1 c Sugar 2 c Water 3/4 c Ghee 1 c Coarse semolina (farina) 1/4 c Blanched pistachio nuts 1/4 c Blanched, slivered almonds 1/2 ts Ground cardamom (or more) 1 ts Rose water (or more) Add'l pistachios or almonds Cooking time: 30-35 minutes Combine sugar and water in a pan and stir occasionally until dissolved over medium heat. Bring to the boil, and boil briskly for 5 minutes without stirring. Remove from heat and leave aside in pan. In a heavy deep pan heat ghee and add semolina. Stir over medium heat for 5 minutes. Semolina should not colour. Pour hot syrup over semolina, stirring constantly. When smoothly blended, reduce heat a little and leave to cook, uncovered, until liquid is absorbed. Mixture should be thick, but still moist at this stage. Stir in nuts, and cardamom and rose water to taste. Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and leave on low heat for 5 minutes. Turn of heat and leave pan undisturbed for 10 minutes. Spread halwau on a flat, lightly oiled platter and decorate with nuts. Serve warm or cold, cutting pieces into diamond shapes or squares. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Boolawnee ( Fried Leek Pastries ) Categories: Afghani, Appetizers, Vegetarian Yield: 32 servings MMMMM---------------------------PASTRY-------------------------------- 2 c Plain flour 1/2 ts Salt 2/3 c Cold water MMMMM------------------------LEEK FILLING----------------------------- 2 Leeks (2 leeks=3 c chopped) 2 ts Salt 1/4 ts Hot chili pepper 3 ts Oil MMMMM-------------------------TO FINISH------------------------------ Oil for deep frying Sift flour and salt into a bowl, make a well in the centre and add water. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary. Wrap in plastic film and leave to rest for 30 minutes. Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels. Place flat on board, cut along length at 5 mm (1/4 inch) intervals than across to dice. Measure in cup measure and place in bowl. Add salt and chili pepper and knead with hand to soften leeks. Stir in oil. Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle. Alternatively roll out dough and cut into 10 cm (4 inch) rounds. Place about 2 teaspoons leek filling in centre of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge, or press with fork. Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly. Drain on paper towels and serve hot or warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Aush ( Noodles with Pulses, Meat and Yoghurt) Categories: Afghani, Main dish Yield: 6 servings MMMMM-------------------------AUSH DOUGH------------------------------ 2 c Plain flour 1 ts Salt 2/3 c Cold water Additional flour MMMMM------------------PULSE AND NOODLE MIXTURE----------------------- 1/2 c Yellow split peas - (daul nakhud) Cold water 1 c Canned kidney beans w/liquid Salt 1 tb Oil 2 c Finely chopped spinach MMMMM-------------------------MEAT SAUCE------------------------------ 1/2 c Oil 1 Medium onion; finely chopped 750 g Ground lamb or beef Salt Freshly ground black pepper 1/2 c Tomato puree 1/2 c Water MMMMM--------------------CHAKAH (YOGURT SAUCE------------------------- 1 1/2 c Drained yogurt 3 ts Dried mint; rubbed 1/4 ts Hot chili pepper (or more) 1/4 c Finely chopped coriander Salt to taste Serves: 6 Cooking time: 1 to 1-1/4 hours Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary. Divide into 2 balls and wrap in plastic. Rest for 30 minutes. On a floured board roll out each ball of dough very thinly. Cut into 5 mm (1/4-inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife. Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes. Wash split peas well and place in a pan with 1-1/2 cups cold water. Bring to the boil and boil gently for 30 minutes or until tender. Add red beans and liquid and keep warm. In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles. Put noodles in gradually, stirring after each addition. Return to the boil and cook uncovered for 5 minutes. Add spinach and cook for further 5 minutes. Drain in a colander and return to the pot. Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat. In a frying pan heat the 1/2 cup oil, fry onion until soft and add ground meat. Stir over high heat until juices evaporate and meat browns lightly. Add salt and pepper to taste, tomato puree and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate. Sauce should be oily. Combine chakah ingredients, add to noodles and toss well. Mixture should be moist. Place noodle mixture in a deep dish and top with keema. Stir at the table and serve in deep plates. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bouranee Baunjaun ( Eggplant with Yoghurt Sauce ) Categories: Afghani, Vegetarian, Vegetables Yield: 6 servings 4 Med. eggplants (1 kg total) Salt Oil for frying 2 Medium onions; sliced 1 Green pepper; seeded, sliced 2 Large ripe tomatoes; peeled Salt 1/4 ts Hot chili pepper 1/4 c Water MMMMM--------------------CHAKAH (YOGURT SAUCE------------------------- 2 c Chakah (drained yogurt) 2 Garlic cloves (or more) Salt to taste Cut the stems from eggplants and leave peel on. Cut into slices 1 cm (1/2-inch) thick. Spread on a tray and sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. Pour enough oil into a deep frying pan (with lid to fit) to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate when browned. Add more oil to pan as required for remaining slices. As oil drains out of eggplants on standing, return this to the pan and add onion. Fry gently until transparent. Remove to another plate. Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings and tomato slices. Repeat using remaining ingredients and adding a little salt and the chili pepper between layers. Pour in any remaining oil from eggplant and onion and add the water. Cover and simmer gently for 10-15 minutes until eggplant is tender. Combine chakah ingredients and spread half of the sauce into base of serving dish. Top with vegetables, lifting eggplant carefully to keep slices intact. Leave some of the juices in the pan. Top vegetables with remainder of chakah and drizzle vegetable juices over it. Serve with Kabaub and Lawash (flat bread). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chatni Gashneez ( Coriander Chutney ) Categories: Afghani, Vegetarian, Relishes Yield: 1 servings 1 c Roughly chopped coriander 2 Garlic cloves 1 Green chili 1/2 c Coarsely chopped walnuts 1/4 c Lemon juice or vinegar Salt Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.. Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing. Add salt to taste, place in a bowl and chill until required. Serve with kabaubs. Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar. Gradually stir in lemon juice or vinegar and add salt to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Meatballs with Noodles Tossed in Yogurt Categories: Afghani, Groundmeat, Beef, Pasta Yield: 6 servings Meatballs 2 lb Ground beef 1/2 ts Ground cinnamon 2 ts Ground coriander 1 ts Ground turmeric pn Cayenne pepper Salt; to taste Black pepper; to taste 2 cl Garlic; crushed 1 tb Vegetable oil 1 Spanish onion; finely -chopped 6 lg Ripe plum tomatoes; core, pe -el, chop 4 Sun-dried tomatoes; finely -chopped Noodles 1 lb Fresh fine egg noodles; in -asian markets 1 1/2 c Plain yogurt 2 cl Garlic; finely chopped 1/2 c Fresh mint; chopped Recipe by: Boston Globe - 1/1/95 At The Helmand, a new East Cambridge restaurant that serves Afghan food, the specialties are highly seasoned, sophisticated, East-meets-West preparations -- like these meatballs. Called aush, these tiny meatballs are simmered in a tomato sauce made with plum and sun-dried tomatoes. That saucy mixture is spooned over fine noodles tossed with yogurt, and the dish is sprinkled generously with mint. When the tomato and yogurt mix together, the sauce turns rosy. For the meatballs: In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne, salt, pepper, and half of the garlic. With clean hands, mix thoroughly, then shape the meat into 3/4-inch meatballs. Set them aside. In a large, flameproof asserole, heat the oil, add the onion, and cook over low heat for 10 to 15 minutes or until it is very soft. Turn the heat to medium-high and add the meatballs. Cook, turning them often, until they lose their pink color. Add the plum tomatoes and remaining garlic. Cover the pan, turn down the heat, and simmer gently for 10 minutes. Add the sun-dried tomatoes, salt, and pepper and cook the mixture for 5 minutes over low heat, stirring once or twice. For the noodles: Bring a large saucepan of water to a boil. Add the noodles and cook for 2 to 4 minutes or until they are tender but still have some bite. Drain the noodles and transfer them to a bowl. Stir in the yogurt, garlic, and salt. Toss thoroughly and transfer to 6 wide bowls. Spoon meatballs around the edges of each bowl of noodles, add the mint to the center and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Zvia's Hawayej Categories: Spice, Bbq, Afghan Yield: 1 servings 3 tb Black Peppercorns 3 tb Cumin Seed 2 tb Turmeric 1 tb Ground Cardamom 1 tb Ground Coriander Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store in an airtight container. Rub this spice blend devised by Zvia, an Afghan street vendor in New york, all over beef, pork, or chicken 2 hours prior to grilling. It also adds a pungent flavor to tuna, swordfish, bluefish, and bass; rub it on both sides of the steak or fillets about an hour before grilling. In both cases, the rub can be left on the meat or fish while grilling to make a blackened seasoned crust. It can also be stirred into boiled rice or summer soups to taste. Makes about 1/3 cup. Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X MMMMM