AFGHAN FOOD DOCUMENTARY BY FOOD SAFARI

By Humaira

I'm a stickler for details when it comes to portrayal of Afghan food and culture. I've turned off TV shows when the Afghan characters are dressed like a Pakistani or cringe at parties when people say "Afghani" instead of Afghan. I've been known to get a twitch on my face when people insist that Afghan palau dish is brown rice.

Needless to say, when I found the "Food Journey Afghanistan" a documentary by Maeve O'Maera the host of an Australia television series, called Food Safari, I knew I was in for a journey of torture. Food Safari highlights culinary delights of specific regions of the world in each episode.

With a cup of chamomile tea nearby, as a relaxant, I sat in front of my computer screen with arms crossed - ready to find mistakes. To my delight, I found none. She interviews a series of fabulous Afghan cooks who are residents of Australia and are extremely well versed in talking about Afghan food. Phew!

I loved the video so much that I had to share it with you, my fellow Afghan food enthusiasts. Thanks a million to the delightful Maeve for putting this beautiful documentary together and giving Afghan food the visibility it deserves. 

Watch the Food Journey Afghan - Documentary by Food Safari

AFGHAN PASTA WITH KOFTA MEAT SAUCE AND GARLICKY YOGURT - NO BAKING

By Humaira

Last week my whole family gathered at my sister’s house in Los Angeles to celebrate Thanksgiving. On my night to cook, I doubled this recipe to feed everyone. After six years of testing Afghan recipes and writing about Afghan food, I still feel nervous presenting an Afghan dish to Jeja, my mom. She’s not one to mince words when it comes to giving a detailed critique of one’s cooking. To my relief, the picky eaters at the table, Jeja, and my daughters loved the dish and had seconds.

In Afghan cooking, we hardly ever use cheese, butter, and eggs. If one can afford them, they are eaten in small portions at breakfast. However yogurt is a dietary staple. It always has a presence whether poured over, stirred into, or resting atop a cooked dish. Growing up, yogurt sprinkled with a spoonful of sugar, accompanied by a piece of nan, was one of my favorite afternoon snacks.

It should come as no surprise to you that thIS Afghan pasta dish uses yogurt instead of cheese. The pasta is layered with green onions, meat sauce and garlicky yogurt. You will need a spoon, instead of a fork, to scoop up the slippery pasta covered in the flavorful meat sauce and tangy yogurt sauce.

With Jeja’a seal of approval, I share this unique dish with you. It takes less than 30 minutes to make.

Afghan Culture Unveiled

Afghan Pasta with Meat Kofta and Garlicky Yogurt Sauce

1 large yellow onion, finely chopped

4 tablespoons + 2 teaspoons olive oil, divided

8 cloves garlic, chopped and divided

1 pound ground beef, or ground turkey can be a fine substitute

2 teaspoons ground coriander

2 teaspoons paprika

1 teaspoon cumin, ground

2 1/2 teaspoons salt, divided

½ teaspoon ground black pepper

1 (15 ounce) can tomato sauce

¼ cup warm water

2 cups green onions chopped

16 ounce box of Farfalle or Fusilli pasta.

2 cups greek yogurt

2 tablespoons dried or fresh mint

Saute the yellow onion in 2  tablespoons of olive oil in a non-stick frying pan on low heat until tender and golden. Add half of the chopped garlic and sauté another 2 minutes. Add ground beef, use a spoon to break it up as it cooks so it is loose and separated (like taco meat). Drain pan of fat. Once the beef is browned add the coriander, cumin, paprika,  one teaspoon salt, pepper, water and tomato sauce. Mix well and continue to cook over low heat for about 15 minutes until the sauce thickens.

While the meat is cooking, prepare the pasta according to the package instructions. In a non-stick saute pan add 2 tablespoons of olive oil and saute the green onions on medium-high until wilted, around 8-9 minutes. Set aside.

Heat a small saute pan on medium heat, add the two teaspoons of olive oil and remaining garlic. Saute until golden. In a medium bowl whisk together yogurt, sauteed garlic, and remaining salt until yogurt is creamy.

Afghan Culture Unveiled - First layer

To assemble, pour half of the pasta into a deep dish serving pan, perhaps a 9x13 lasagna dish or roaster. Evenly spread half of the sauteed green onions, meat and yogurt sauce. Repeat layering in the same order. As a final touch, sprinkle with dried mint evenly before serving. Do not bake, this dish is ready to be served with a side of fresh salad.

Afghan Culture Unveiled - Almost ready to eat

Serves 6

GIVEAWAY WINNERS: AFGHANISTAN PHOTO BOOK

The winners* of the Afghanistan Photo Book by Joe Hoyt are readers Pamela Rupright and Hana Faizi. The best part of the giveaway for me was reading your comments and learning about your favorite Af ghan dishes. Thank you for taking the time to share your love of Afghan food.

I also want to thank my friend Joe Hoyt for sharing his beautiful books with my readers.

Here is what each of the winners said about their interest in Afghan food:

Pam - It's so hard to choose a favorite dish! Probably kadoo or shor nakod, though so many others are delicious too. I started following the blog when you and Katie started its predecessor and have loved every post.

Hana - I fell in love with chapli (kebab) for the first time in Fremont and decided right there and then that if an opportunity ever rises where an Afghan would fall in love with me I would marry him. That opportunity came and I am (now) married with beautiful kids.

I would love to own your book to display and talk about in the parties I regularly hold with your recipes. It will give people an opportunity to view the pre-war era of Afghanistan that my in-laws refer to with love and tears in their eyes.

* I used random.org to select the winners of this giveaway.