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Friends of the Saratoga Springs Public Library

Afghan Recipes:

Book CoverIn the Spring 2005, the Saratoga Springs Public Library presented a very successful series of events celebrating the book "The Kite Runner," a mesmerizing story about children growing up in Afganistan. One event was a potluck featuring dishes from Afghanistan. The food was greeted so enthusiastically that the Friends of the Saratoga Springs Public Library decided to make the recipes available on its website.

BONJAN SALAT (eggplant salad; serves 8)

Shopping list/Ingredients:

Method:
Slice the eggplants crosswise into 1 ½ inch thick pieces. Sprinkle with the coarse salt and let stand for 15 minutes. Rinse eggplant slices under cold water and dry well. This removes any bitter taste.
Heat the oil in a skillet and lightly brown the eggplant slices over moderate heat – about 3 minutes. Remove to a serving bowl. Cool.
Combine the tomato sauce, chili flakes, cinnamon and mint in the skillet and simmer over low heat for 10 to 15 minutes to blend the flavors. Add salt and pepper to taste. Pour sauce over the eggplant slices and refrigerate until ready to use. Serve cold or at room temperature.
*Small amounts of herbs and spices are available at Four Seasons on Phila Street.

ASABIA el AROOS

Slender nut filled crisps of filo that are similar to baklava but easier to prepare.

Shopping list:

Method:

  1. Make syrup with:
    3 cups sugar, 1 ½ cups water, lemon juice anad zest, 1 tablespoon orange-blossom or rose water.
    Boil the sugar with the water until dissolved, about 10 minutes.
    Stir in remaining ingredients, and remove from heat and set aside.
  2. Make the filling:
    Pulverize 1/2 cup almonds with 1/3 cup sugar in food processor to make the filling.
  3. Preheat oven to 375 degrees. Butter one or two baking sheets.
  4. Cut filo in half crosswise and again in half, stacking and covering with a slightly dampened towel to prevent drying. Lay two rectangles on your work surface with the shorter sides facing you and brush lightly with melted butter.
  5. Place a rounded tablespoon of filling in a line across the shorter side of the filo dough. Roll the longer edges of the pastry inward, sealing the sides of the filling, and roll the pastry up from the short side, forming a fat cigar shape. Place on a baking sheet with the cut edge down. Repeat with remaining dough.
  6. Make a glace of 1 beaten egg and brush the top of the pastries lightly. Sprinkle with sugar.
  7. Bake for 15 to 20 minutes or until golden brown.
  8. Pour hot syrup over room temperature baked pastries

FIRNEE (pudding; Serves 8)

Shopping list/Ingredients:

Method:
Mix milk with sugar, cornstarch, cardamom and rosewater in a saucepan or double boiler.
Bring to a boil, stirring CONSTANTLY. Remove from heat; cool slightly and pour into a shallow serving dish. Refrigerate.
Sprinkle finely chopped pistachios on top before serving.
 *Small amounts of spices and rose water are available at Four Seasons on Phila Street

KORME-I-SABZEE (beef or lamb stew; serves 6)

Shopping list/Ingredients:

Method:

  1. Cut meat into 1 inch cubes.
  2. Heat oil in a heavy pan; add onion and sauté gently until transparent.
  3. Increase heat, add garlic and cubed meat and fry, stirring often, until juices evaporate and meat begins to brown.
  4. Add water, salt and pepper to taste, chili pepper and cumin. Bring to a simmer and reduce heat. Cover pan and simmer gently for 1 to 1 1/2 hours or until meat is tender.
  5. Add spinach and coriander and cook for another 10 to 15 minutes.

*Small amounts of herbs and spices are available at Four Seasons on Phila Street

KADU BOURANE (butternut squash; serves 6)

Shopping list/Ingredients:

Method:

  1. Sauté onion in olive oil over medium heat in pan or stove top casserole.
  2. Stir in salt, cumin, coriander, cardamom and ground cloves.
  3. Add squash and water.
  4. Cook until tender over low heat.

*Small amounts of herbs and spices are available at Four Seasons on Phila Street

AFGHAN KOFTA (meatballs; Serves 4-6 )

Although kofta is traditionally served as shish-kabob for the March 20 pot-luck please serve as individual meatballs.

Shopping list:

Method:

  1. Knead together the beef, onion, pepper, garlic and salt and pepper.
  2. Let stand 30 minutes to blend flavors. Form into 24 oval balls.
  3. Grill or broil about 5 minutes or until browned, turn and grill other side.

*Small amounts of herbs and spices are available at Four Seasons on Phila Street

QABELI PILAU (lamb & rice with carrots & raisins; Serves 6)

Shopping list/Ingredients:

Method:

  1. Rinse rice several times in cold water until water remains clear. Ad fresh water and leave the rice to soak for at least half an hour.
  2. Heat 4 tablespoons of the oil in a large pan and add the chopped onions. Fry, stirring frequently, until brown. Remove from the oil and add lamb.
  3. Brown lamb on all sides. Add about 1 cup water, and salt and pepper. Bring to a boil, turn down the heat, cover and simmer until the meat is tender. Remove meat from pan and set aside. Add onions to the meat broth and stir well.
  4. While the meat is cooking, wash and peel the carrots and cut into pieces the size of a matchstick. Heat the remaining2 tablespoons of oil in a small pan and add the carrots. Cook the carrots gently until they are slightly browned and tender. Add a little water, if needed, to keep them from burning. Remove the carrots from the oil, add the raisins and cook gently until they begin to swell up. Save any remaining oil for the rice.
  5. Bring 5 cups of water to a boil and add about 1 teaspoon of salt. Drain the soaked rice and add to the boiling water. Parboil for 3 minutes and drain. Put the rice into a casserole and sprinkle with char masala or cumin and the saffron. Pour 1 cup of the meat broth over the rice and stir gently. Place the cooked meat on one side of the casserole and the raisins and carrots on the other. Add any oil left over from cooking the carrots. Cover with a tightly fitted lid and place in a preheated oven at 300 degrees for about 45 minutes or leave it in a tightly covered pan over very low heat on top of the stove for the same length of time.
  6. To serve, set raisins, carrots and meat aside. Put part of the rice on a serving plate; top with meat. Add the rest of the rice and garnish the top with the raisins and carrots.

TAMARIND POTATOES (Serves 6)

Shopping list/Ingredients:

Method:

  1. Dissolve tamarind paste in 1 cup water. Let stand 30 minutes and then strain.
  2. Boil potatoes just until tender. When completely cool, peel. If using larger potatoes, cut into quarters. Pierce each potato gently several times.
  3. Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until lightly browned and crisp – about 10 minutes. Remove from skillet.
  4. Add potatoes and brown on all sides. Remove from skillet.
  5. Pour off all but 1 tablespoon of oil from skillet. Add ginger and garlic to skillet and cook stirring for one minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining water. Stir in cardamom, fennel, cinnamon and pepper.
  6. Cover and simmer gently until sauce has thickened slightly, about 15 minutes. Season with salt and pepper to taste.

*Small amounts of herbs and spices are available at Four Seasons on Phila Street

KHATAI COOKIES

Shopping list/Ingredients:

Method:

  1. Preheat oven to 350 degrees.
  2. Mix the flour with the sugar and crushed cardamom.
  3. Add the oil and mix well.
  4. Shape the dough into two inch round balls. Put on a cookie sheet and bake for 15 minutes or until lightly browned.
  5. Sprinkle finely ground pistachios on the cookies while they are still hot.

*Small amounts of herbs and spices are available at Four Seasons on Phila Street


Friends of the Library • Saratoga Springs Public Library • 49 Henry Street • Saratoga Springs, NY 12866 • (518) 584-7860

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