By Helen Saberi

located on the crossroads of 4 significant regions-the center East, significant Asia, the Indian subcontinent and the a ways East-Afghanistan has survived centuries of invasions, even if army, cultural or culinary. Its hearty delicacies encompasses a tempting number of choices: lamb, pasta, chickpeas, rice pilafs, flat breads, kebabs, spinach, okra, lentils, yogurt, pastries and scrumptious teas, all flavored with tender spices, are staple ingredients.

This cookbook comprises over a hundred recipes, all tailored for the North American kitchen, for favorites like "Mantu" (Pasta jam-packed with Meat and Onion), "Shinwari Kebab" (Lamb Chops Kebab), and "Qabili Pilau" (Yellow Rice with Carrots and Raisins). The author's informative creation describes conventional Afghan vacation trips, fairs and celebrations. additionally integrated is a piece entitled "The Afghan Kitchen," which supplies necessities approximately cooking utensils, spices, components and strategies. whole with b/w maps and illustrations.

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Afghan Food & Cookery: Noshe Djan (Hippocrene International Cookbooks) by Helen Saberi

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