Noshe Djan: Afghan Food & Cookery

Situated at the crossroads of four major regions--the Middle East, Central Asia, the Indian subcontinent and the Far East--Afghanistan has survived centuries of invasions, whether military, cultural or culinary. Its hearty cuisine includes a tempting variety of offerings: lamb, pasta, chickpeas, rice pilafs, flat breads, kebabs, spinach, okra, lentils, yogurt, pastries and delicious teas, all flavored with delicate spices, are staple ingredients.

This cookbook includes over 100 recipes, all adapted for the North American kitchen, for favorites like "Mantu" (Pasta filled with Meat and Onion), "Shinwari Kebab" (Lamb Chops Kebab), and "Qabili Pilau" (Yellow Rice with Carrots and Raisins). The author's informative introduction describes traditional Afghan holidays, festivals and celebrations. Also included is a section entitled "The Afghan Kitchen," which provides essentials about cooking utensils, spices, ingredients and methods. Complete with b/w maps and illustrations.

 

"We are very luky taht it is a young woman enhralled by Afghanistan who brings us our first real insight in to the Afghan kitchen; I have always been intensely curios about what went on there, and am fascinated by the connection with cookery in Iran and India. Helen Saberi writes simply, and with freshness and enthusiasm, of the way of life and of the dishes. Her knowledge and love of the people and the food shine through every page."

Claudia Roden, writing of the first dition of this book.

Helen Saberi lived in Afghanistan for 10 years and married into an Afghan family. She has been working for Alan Davidson on his magnum opus, The Oxford Companion to Food, for the last seven years, and has written a number of entries in that book. She has also written papers on Afghan food, traditions and culture for the Oxford Symposium, which she has attended annually for the last ten years. She resides in London with her husband and two sons.

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£8.00