1000+ Indigenous Tasty Cusine of 23 Asian Countries-Comes with Food for Thought: (Purchase This Book and Help Feed Hungry Children!)

I. Afghanistan

A. AFGHANISTAN DESSERTS

Brides Fingers

(Asabia el Aroos)

These lovely slender crisps of filo filled with sweetened nuts are as heavenly as baklava, much easier to prepare and to eat, and lower in calories and fat. Nuts provide protein and healthy quantities of fiber, as well as containing traces of many important elements necessary to good health.

Ingredients

• Sweet Syrup: (See recipe below)

• 1/2 package (16 oz.) frozen filo dough, completely defrosted

• 1/4 cup unsalted butter, melted (optional)

Filling

• 1/2 cup almonds or pistachios, pulverized in food processor with & 1/3 cup sugar

Glaze

• 1 egg, beaten

• sugar

Directions

1. Prepare the syrup in advance and chill in the refrigerator.

2. Combine the filling ingredients.

3. Preheat the oven to 375 degrees F. Grease 1 or 2 baking sheets.

4. Cut the filo in half crosswise and again in half, stacking the covering with a slightly dampened towel to prevent drying. Lay 2 rectangles on your work surface with the shorter sides facing you, and brush lightly with melted butter.

5. Place a rounded tablespoon of the filling in a line across the shorter side of filo that faces you. Fold the longer edges of the pastry inward, sealing in the sides of the filling, and roll the pastry up from the short side, forming a fat cigar shape. Place on the baking sheet with the cut edge down. Repeat with remaining dough.

6. Brush the tops of the pastries lightly with a bit of beaten egg and sprinkle with sugar.

7. Bake for 15 to 20 minutes, until golden brown.

8. Dip the warm fingers into cool Sweet Syrup and arrange on a serving tray. Serve at room temperature.

Syrup

The general rule for syrup is to pour hot syrup over cold (or room temperature) pastries and to serve cold syrup over hot pastries.

In some areas, eating syrup and honey is superstitiously believed to ward off the djinn (evil spirits) and to make life sweeter.

• 3 cups sugar

• 1-1/2 cups water

• 1 lemon

• 1 tbsp. orange-blossom water or rosewater

Directions: Boil the sugar till dissolved then stir in remaining ingredients stirring.

Baklava

Ingredients

• Fillo dough

• 1/2 pound Unsalted butter

• 1 tsp. cinnamon

• 1 1/2 cups Sugar

• 1 tsp. Cardamon

• Almonds

• 1 tsp. Lemon Juice

• 1 1/2 cups Water

• Crushed Pistachios

First, preheat the oven to 375 degrees. Next, melt the butter over very low heat. Combine freshly ground cardamon cinnamon in a small bowl. Lay two layers of fillo dough on a baking sheet, and pour two tablespoons of melted butter over the dough. Use a pastry brush to spread the butter.

Next, sprinkle a thin layer of fresh almond nuts, and a small amount of the cinnamon/cardamon mixture. Repeat this until you have several layers. On the top layer, only spread melted butter. Bake the baklava at 375 degrees, until the fillo dough is golden brown. At this point, remove the baklava from the oven and prepare the syrup.

For the syrup, combine one and one-half cups of water with one and one-half cups of sugar, and one teaspoon of fresh lemon juice. Bring the mix to a boil, turn down the heat and simmer for 5 minutes. While the baklava is still warm, cut it into small triangle shapes and drizzle the syrup over the baklava. To finish, sprinkle with crushed pistachio nuts.

Khatai Cookies

Ingredients

• 1 1/2 cups White Flour

• 1 cup Sugar

• 3/4 cup Corn Oil

• 1 tablespoon crushed Cardamon

• Pistachios

Preheat the oven to 350 degrees. Mix the white flour with the sugar, and crushed cardamon. Next, add the corn oil and mix well. Make the dough into two inch round balls and put them on a cookie sheet and bake for 15min, or until lightly browned. Sprinkle finely ground pistachios on top of the cookies while they are still hot. Cool the cookies.

Firnee

Ingredients

• 2 cups Whole Milk

• 1 cup Sugar

• 4 tablespoons Corn Starch

• 1 tsp. Cardamom

• Pistachios

• 1 capful Rose water

Directions

Mix whole milk with cornstarch and cardamon and rose water in a sauce pan. Bring it to a boil. PLEASE NOTE: You must stir constantly, if you do not, the dessert will NOT turn out properly!!! When the mix comes to a boil, remove from the stove, and put into a shallow serving dish. Refrigerate and serve with finely chopped pistachios sprinkled on top.

Sheer Payra Fudge

Ingredients

• 2 c. sugar

• 2/3 c. milk

• 1/4 tsp. salt

• 2 Tbsp. light corn syrup

• 2 Tbsp. butter

• 1/2 tsp. cardamom

• 1/4 c. pistachio nuts, chopped

• 1/4 c. walnuts, chopped

(Inspirational Food for Thought): Life at anytime can become difficult; life at anytime can become easy. It depends how one adjusts oneself to life. Morarji Desai (1896-1995)—Indian activist for independence & Prime Minister of India—1977-79

DIRECTIONS: In a saucepan, cook milk, sugar, corn syrup and salt over medium heat, stirring occasionally, until sugar dissolves. Cook to 240ø on a candy thermometer. Remove from heat. Add butter. Cool mixture to 120ø without stirring. Add cardamom, beating vigorously until candy is thick and no longer glossy. Quickly stir in nuts. Spread mixture into a buttered pan. Let stand until firm. Cut into squares.

Gosh Feel (Elephant Ear Pastries)

40 servings

Ingredients

• 2 Eggs

• 2 tsp. Caster sugar

• 1/4 tsp. Salt

• 1/2 c Milk

• 4 tsp. Oil

• 2 1/2 c Plain flour

• 1/4 c Plain flour for kneading

• 1/2 tsp. Ground cardamom

• Oil for deep-frying

• 1 c Icing (confectioners’) sugar

• 1/2 tsp. 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 instead of pistachios.

Directions

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 the pastries in a sealed container.

Alternative topping: Make 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.

Kadu Bouranee

(Sweet Pumpkin)

Serves 1

Ingredients

• 2 lb Fresh pumpkin or squash

• 1/4 cup of Corn oil

• Sweet Tomato Sauce:

• 1 tablespoon Crushed garlic

• 1 cup of Water

• 1/2 tablespoon Salt

• 1/2 cup of Sugar

• 4 oz Tomato sauce

• 1/2 tsp. Ginger root, chopped fine

• 1 tablespoon Freshly ground coriander Seeds

• 1/4 tsp. Black pepper

Yogurt Sauce

• 1/4 tsp. Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt

• Garnish: Dry mint leaves, crushed

Directions

Peel the pumpkin and cut into 2-3" cubes; set aside. Heat the 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. This recipe may be served with chalow (basmati rice) and naan or pita bread.

Halwaua-e-Aurd-e-Sujee

Serves 1

Ingredients

• 1 cup of Sugar

• 2 cup of Water

• 3/4 cup of Ghee

• 1 cup of Coarse semolina (farina)

• 1/4 cup of Pistachio nuts—blanched

• 1/4 up of Almonds—blanched & Slivered

• 1/2 tablespoons of Ground cardamom or to taste

• 1 tablespoons of Rosewater—See note Additional nuts to decorate

Directions

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 five 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.

Sabse Borani

Ingredients

• 4 cups fresh spinach leaves, chopped

• 1 medium onion, thinly sliced

• 2 cloves garlic, minced

• 2 tbsp. vegetable oil

• 1 cup lightly drained plain yogurt (drain about 1 hr—easiest method is to place the yogurt in a coffee filter and let stand)

Directions

Place damp spinach in a saucepan, cover and cook until wilted. Drain and squeeze to remove excess water. Heat oil in a large skillet, sauté onion at low heat until golden, add garlic and sauté briefly, then add spinach, and cook for a minute or two more. Let cool. In a bowl, smooth yogurt and add spinach mixture. Season the sabse borani with salt and pepper.

B. AFGHAN MEAT DISHES

Mourgh

(Afghan Chicken)

Yield: 6 servings

Ingredients

• 2 large Cloves garlic

• 1/2 tsp. Salt

• 2 c Plain, whole-milk yogurt

• Juice and pulp of 1 large lemon, 3 to 4 tablespoons

• 1/2 tsp. Cracked black pepper

• 2 large whole chicken breasts, about 2 pounds

Directions

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 will stay 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 aside, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.

Afghani Lamb with Spinach

4 servings

Ingredients

• 2 1/2 lb lamb stew meat—preferably leg

• 1/3 c olive oil

• 3/4 lb onions; diced large

• 4 tsp. chopped garlic

• 2 tsp. turmeric

• 1/4 tsp. nutmeg

• 1/4 tsp. ground cardamom

• 1 tsp. crushed red pepper—or to taste

• 1/2 tsp. 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 & drained

• 1/2 cup yogurt

• 1 tbsp. grated lemon peel

• Salt to taste

• 1/4 c Pine nuts* *Roasted at 350 F. for about 3 minutes.

Directions

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 sauté 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.

Aush

(Noodles with Pulses, Meat and Yogurt)-

Serves: 6—Cooking time: 1 to 1-1/4 hours

Ingredients

Aush Dough

• 2 c Plain flour

• 1 tsp. Salt

• 2/3 c Cold water

• Additional flour

Pules and Noodle Mixture

• 1/2 cup Yellow split peas—(daul nakhud)

• Cold water

• 1 cup Canned kidney beans w/liquid

• Salt

• 1 tbsp. Oil

• 2 c Finely chopped spinach

Meat Sauce

• 1/2 cup oil

• 1 medium onion; finely chopped

• 750 g ground lamb or beef

• Salt

• Freshly ground black pepper

• 1/2 teaspoon ground cinnamon

• 2 teaspoons ground coriander

• 1 teaspoon ground turmeric

• 1/2 cup tomato puree

• 1/2 cup water

FOOD FOR THOUGHT; What’s important is that one strives to achieve a goal Ronald Reagan (1911-2004) 40th President of the USA

Chakah (Yogurt Sauce

• 1 1/2 c drained yogurt

• 3 tsp. dried mint; rubbed

• 1/4 tsp. hot chili pepper (or more)

• 1/4 c finely chopped coriander

• Salt to taste

Directions

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. Let 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 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, spices 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.

Inspirational Food for Thought: Help thy brother’s boat across, and lo! thine own has reached the shore." Hindu Proverb

Men exist for the sake of one another…. Marcus Aurelius (161-180 BC) One of the last five good emperors of the Roman Empire

What keeps me going are goals.—Muhammad Ali

Kofta Nakhod

(Meatballs and Chick-Peas)

8 servings

Ingredients

• 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 tsp. pepper

• 1 tsp. salt, or to taste

• 1/4 tsp. ground cinnamon

• 1 tbsp. dried mint, crushed

• 1 tbsp. bread crumbs, matzoh meal, or plain flour

• 4 cup water—boiling

Directions

Chick-peas provide bulk in well-seasoned kofta, the name for various types of meatballs in Afghanistan, Pakistan, & India. Unlike customs 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 minutes. 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 about 18 meatballs

Inspirational Food for Thought:

Concentrate all your thoughts upon the work at hand. The sun’s rays do not burn until brought to a focus. Alexander Graham Bell (1847-1977) Famous American scientist and invento

Lamb Kababs

Ingredients

• 2 pounds boneless lamb steak cut into 1-in cubes

• 3 medium onions, quartered

• 1 teaspoon salt

• 1 teaspoon ground cumin seed

• 1/4 teaspoon pepper

• 1/4 cup cognac arak, or dry red wine

Directions

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. Grill over charcoal, traditional method, for 10 minutes, or to taste: rare, medium, or well-done. Serve warm w/other Afghan foods.

Meatballs with Noodles Tossed in Yogurt

4-6 Servings

INGREDIENTS:

MEATBALLS

• 2 pounds ground beef

• 1/2 teaspoon ground cinnamon

• 2 teaspoons ground coriander

• 1 teaspoon ground turmeric

• 1 pinch cayenne pepper

• salt to taste

• black pepper to taste

• 2 cloves garlic crushed

• 1 tablespoon vegetable oil

• 1 Spanish onion finely chopped

• 6 large ripe plum tomatoes core—peel, chop

• 4 sun-dried tomatoes finely chopped NOODLES

• 1 pound fresh fine egg noodles in Asian markets

• 1 1/2 cups plain yogurt

• 2 cloves garlic finely chopped

• 1/2 cup fresh mint chopped

Directions

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, and then shape the meat into 3/4-inch meatballs. Set them aside.

In a large, flame proof casserole, 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 by 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.

Boulanee

INGREDIENTS:

• 1 package square eggroll wrappers

• Corn oil

• 1 cup mashed potatoes

• 1 or 2 large potatoes

• 1/2 tsp. salt

• 1/2 tsp. coriander

• 1/2 tsp. cayenne pepper

• 1/2 bunch chopped cilantro

• 4 green onions, chopped.

• 1 lb. ground beef

• 1/2 tsp. freshly ground black pepper

• 1/2 tsp. salt

• 1/2 tsp. coriander

Directions

Boil potatoes on their skin until soft. Peel and mash. Add salt, coriander, cayenne pepper, cilantro and green onions and mix. Meanwhile, brown ground beef with pepper, salt and coriander.

Mix ground beef with mashed potatoes. Let cool.

Take an eggroll wrapper and place a spoonful of filling in the middle. Wet the edges of the wrapper and close, making a triangle. Fold the ends of the triangle into the pastry, making a small envelope. Flatten with your hand.

Heat oil and fry the boulanee until brown on both sides, about 4-5 minutes.

Chelo Nachodo

(Chicken & Chick-Pea Stew with 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 with a crispy-bottomed rice provides contrasting texture to stew. The stew & rice are served separately.

Ingredients

Yield: 6 servings Ingredients:

• 5 c—water

• 4 chicken legs and

• 4 chicken thighs, loose skin—discarded

• 1 c dried chick-peas, soaked in—water overnight & drained

• 2 medium (1 cup) onions, chopped

• 1 rib celery w/leaves, sliced

• 1 large carrot, sliced diagonally

• 1 (1/2 lb) zucchini, sliced

• 1 tsp. salt to taste

• 1/4 tsp. pepper

• 1/4 tsp. ground cumin seed

• 1/4 c fresh coriander, chopped

• 1/4 c fresh dill, chopped

• 1/4 c Lemon juice

• 4 c water

• 1 tsp. Salt

• 2 c raw rice-well rinsed

• 1/4 c corn oil

DIRECTIONS: 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, & cumin seed. Cover pan & cook over moderate heat for 45 minutes. Add coriander, dill, & lemon juice & simmer over low heat for 15 minutes more. This is sufficient to tenderize 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 minutes. 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 lbs. 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

Korma Sabzee

Ingredients

• 1 1/2 lbs. lean stewing beef or lamb

• 1/2 cup oil

• 1 large onion-finely chopped

• 2 x garlic cloves, crushed

• 1 1/2 cup Water

• Salt

• Freshly ground black pepper

• 1/4 tsp. hot chili pepper (or more)

• 3 cup spinach, chopped

• 1 tsp Cumin

• 2 tbsp. coriander leaves-chopped (more if desired)

FOOD FOR THOUGHT: Is what I am doing or about to do getting us closer to our objectives?—Robert Townsend (1957-) African American actor and writer

Directions

Cooking Time: 1 1/2-2 hours

1. Cut meat into 3/4' cubes.

2. Heat oil in a heavy pan, add onion and fry gently until transparent. Increase heat, add garlic and meat cubes and fry, stirring often, until juices evaporate and meat begins to brown.

3. Add water, salt and pepper to taste, chili pepper, and cumin. Bring to a slow simmer and reduce heat. Cover pan and simmer gently for 1-1 1/2 hours until meat is tender. Time depends on cut of meat used.

4. Add spinach and coriander and cook for further 10-15 minutes.

5. Mound chalau on a platter and spoon some of the sauce on top. Serve remainder in a separate bowl. Note1: 1/4 c. yellow split peas (daul nakhud) can be substituted for the spinach. This dish is then called Korma and the split peas are added at step 3. Note 2: To make 6-8 servings of Chalau, start with 3 cups of basmati or other good quality long grain rice. Heat 1/4 cup oil in a cooking pot, then add the rice, and stir for 5 minutes. Add required water and bring to a boil. Reduce heat to low and cook covered +/- 30 minutes. To cook this authentically, put a cloth over the rim of the pan before putting on the lid.

Khoresht-e Seib

Ingredients

(4 servings)

• 4 tablespoons vegetable oil, butter, or ghee

• 2 small onions, peeled and thinly sliced

• 1 pound skinless, boneless chicken leg, or duck breast, or meat (lamb, veal, beef), cut into thin strips

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon

• 1 tablespoon fresh lime juice

• 3 tablespoons brown sugar

• 1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water

• 5 tart cooking apples

• 1 cup pitted, dried tart cherries

DIRECTIONS: In a medium pot, heat 2 tablespoons oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes longer, stirring occasionally, until golden brown. Add the salt, pepper, and cinnamon. Add 2.5 cups of water, the lime juice, brown sugar, and saffron water and bring to a boil. Cover and simmer for 20 minutes over low heat, stirring occasionally. While doing, so, peel & cut the apples into small pieces.

In a large skillet, heat 2 tablespoons oil over medium heat and fry the apples for 10 to 15 minutes, stirring occasionally, until all sides are golden brown. Preheat the oven to 350°E Transfer the khoresht to a deep ovenproof casserole. Arrange the apples and cherries on top. Cover and bake for 30 minutes, until the apples and meat are tender.

Taste the khoresht: It should taste sweet and sour. Adjust seasonings, adding sugar or lime juice if necessary. Cover and keep warm until ready to serve. Serve hot with saffron steamed rice.

Variation: Instead of dried cherries, you may use 1/s cup yellow split peas as shown here. If you do, cook the split-peas in 2 cups of water for 20 minutes, drain, and add just before placing in the over.

INSPIRATIONAL FOOD FOR THOUGHT: Life is a challenge. Meet it

As the fletcher whittles and makes straight his arrows, so the master directs his straying thoughts. Gautama Buddha (563-483 BCE) Spiritual teacher from ancient India and father of Buddhism now considered Supreme Buddha

I always tried to turn every disaster into an opportunity. John D. Rockefeller, Jr.(1874-1960) Major philanthropist and sole son of the scion billionaire of the Standard oil industrialist-John D. Rockefeller.

I never could have done what I have done without he habits of punctuality, order and diligence, without the determination to concentrate myself on one subject at a time. Charles Dickens

When you believe you can… you can… Maxwell Maltz (1953-75) American cosmetic surgeon and author of Psycho-Cybernetics—a system of ideas to imp[rove self image and consequently successful and fulfilling life.

I’ve never been poor, only broke. Being poor is a frame of mind. Being broke is only a temporary situation. Mike Todd (1907-1958) American theater and film producer best known for his production of the movie Around the World in 80 Days-Best Picture Academy Award.

"What is defeat? Nothing but education, nothing but the first step to o something better… . Wendell Phillips (1811-1884)-American abolitionist and was an advocate for American Native Indians, orator, writer, writer, lawyer and debater.

Sometimes if you want to see change for the better you have to take things into your own hands… . Clint Eastwood (1930-) famous American actor and filmmaker

C. AFGHAN SAUCES AND RUBS

Meat Sauce

Ingredients

• 1 Yellow Onion

• 1 lb. Ground Beef

• 1 tsp. Black Pepper

• 16 ounce can Tomato Sauce

• 1 tsp. Crushed Garlic

• 1 tsp. Coriander

• 1 tsp. Salt

• 1 1/2 cups Water

Directions

Grind yellow onion, and one-half of a cup of water in a blender. Pour this mix into a frying pan with ground beef, and cook until the meat is browned. Add one more cup of water, crushed garlic, salt, freshly ground coriander, black pepper, and tomato sauce to the meat and cook over a medium-low heat for 20-25 minutes.

Kabob Sauce

This can be used as a marinade with any meat or fish dish (I like it with rice)

Ingredients

• 2 medium Onions, peeled

• 2 c [nonfat] plain yogurt

• Dash of Lemon juice or rice vinegar

• Sugar

• Pepper to taste

• 2 tbsp. Ground cumin seeds

• 2 tbsp. Ground coriander seeds

• 1/2-3/4 tsp. cayenne pepper or Chili paste

• 2 tsp Fresh ground ginger and Garlic paste

• Chopped cilantro to taste 1/2 tsp. Turmeric

Directions

Liquefy in blender. Simmer until thickened slightly and flavor is set.

Source: Recipe files of Sue Smith, SueSmith9@aol.com.

Korma Sauce-

Ingredients

• 1 med. Yellow Onion

• 3 cups Water

• 16 ounce can Tomato Sauce

• 1 tsp. Salt

• 1 1/2 tsp. Coriander

• 1 tbsp. Corn Oil

• 1/4 tsp. Black Pepper

Directions

Slice yellow onion very thin and boil it in water for about 15min. or until the onion becomes tender. Next, strain the water and put the onion in a blender with corn oil, tomato sauce, salt, black pepper, and freshly ground coriander. Blend this mix well and then put the sauce into a saucepan and bring to a boil. After it comes to a boil, turn the heat down to low and let the sauce simmer until it thickens.

Meat and Fish Rub

Ingredients

• 3 tbsp. black peppercorns

• 3 tbsp. cumin seed

• 2 tbsp. turmeric

• 1 tbsp. ground cardamom

• 1 tbsp. ground coriander

DIRECTIONS; Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store the ingredients 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

Salad Dressing

Ingredients

• 1 cup Mayonnaise

• 1/4 cup Yogurt

• 1 tsp Dry Mint

• 1tsp.Apple Cider Vinegar

• 1 tbsp. Water

• 1/2 tsp Salt

DIRECTIONS: In a food processor, mayonnaise with plain yogurt.( You can substitute low fat or non-fat yogurt here if desired) Next, add apple cider vinegar, water, salt, and dry, crushed mint leaves. The consistency should be smooth and creamy when finished.

Afghan Spice Rub

Serves 1

Ingredients

• 3 tablespoons Black peppercorns

• 1 tablespoons Ground cardamom

• 3 tablespoons Cumin seed

• 1 tablespoons Ground coriander & 2 tbsp. tumeric

DIRECTIONS: Grind all ingredients together with a mortar and pestle or spice grinder. Store the ingredients in an airtight container. This makes 1/3 cup, and these ingredients can be rubbed with beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, blue fish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat or fish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soups to taste.

Chatni Gashneez

(Coriander Chutney)

Serves 1

Ingredients

• 1 cup of Roughly chopped coriander

• 2 Garlic cloves

• 1 Green chili

• 1/2 cup of Coarsely chopped walnuts

• 1/4 cup 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.

FOOD FOR THOUGHT: Love is all we have.—Euripidis (480-426 BC) Famous Greek/Athenian tragedian Classical writer

Hawayej-

Serves 1

Ingredients

• 3 tbsp. Black Peppercorns

• 3 tbsp. Cumin Seed

• 2 tbsp. Turmeric

• 1 tbsp. Ground Cardamom & 1 tbsp. ground coriander

Directions

Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store the ingredients 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 to make about 1/3 cup.

Coriander Sauce

Ingredients

• 1 brown fresh cilantro, stemmed (about 1 cup loosely packed leaves)

• 3 x Cloves garlic, peeled

• 1 x Jalapeno, or other hot pepper, seeded

• 1/2 cup Walnut pieces

• 1/3 cup Fresh lemon juice OR

• 1/3 cup Distilled white vinegar

• 1 tsp. Salt, or to taste

• 1/2 tsp. Freshly grated black pepper

• 1/4 tsp. Ground cumin, (optional)

• 2 tbsp. Water up to 4 or as needed

Directions

Combine the cilantro, garlic, chili, and walnuts in a blender or food processor. Add 1/3 cup lemon juice, 1 teaspoon salt, the pepper, and cumin (if using) and process to a smooth paste. Add enough water to obtain a pourable paste.

Taste for seasoning, adding salt and lemon juice as necessary; the sauce should be highly seasoned. Serve immediately—at least within 4 hours of making. Serve at room temperature.

Makes about 1 cup

Coriander sauce is a tart, tangy condiment that is spooned over grilled kebabs, chops, and chicken. This version is a permanent fixture on the Afghan table. Similar sauces are found as far east as India and as far west as the Republic of Georgia. Walnuts help thicken and bind the sauce.

(INSPIRATIONAL FOOD FOR THOUGHT): Life is a Gift… Accept It…

I see. I forget. I hear, I remember. I do I understand Chinese Proverb

If you only care enough for results, you will almost certainly attain it. William James (1842-1910). Pioneering American psychologist and philosopher and trained as a medical doctor.

Why abandon a belief because it ceases to be true? Cling to it long enough… . it will turn true again for so it goes. Most of the change we think we see in life is due to truths being in and out of favor. Robert Frost (1874-1963) Famous American poet who wrote realistic depictions of rural life with his command of colloquial American speech.

"Never continue in a job you don’t enjoy. If you are happy in what you are doing, you’ll like yourself, you have inner peace. And you have done that along with physical health, you will have had more success than you could have possibly imagines… . Johnny Carson

"Love is like a fruit in season in all times. Love can warm three winter months… . Mother Teresa (1910-1997) Albanian who became a Roman Catholic nun and founded the Missionaries of Charity, Calcutta, India.

I will prepare and some day my chance will come Abraham Lincoln (1869-1865)-16th president of the United States who successfully led the country through its greatest internal crisis during the American Civil War.

He that will not reflect is a ruined man.—A famous Asian proverb

D. AFGHAN VEGGIE DISHES

Samoosi Yirakot

(Stuffed Vegetable Turnovers)

Yield: 20 servings

Dough Ingredients:

• 1 cup Fine matzo meal

• 1 Egg—beaten

• 1/4 tsp. Salt & ½ cup cold water

Vegetables

• 1 tbsp. Corn oil

• 1 medium Onion—chopped

• 1 Garlic clove-chopped

• 1 Potato; peeled—cut into small pieces

• 1/2 c Cauliflower (chopped)

• 1 Carrot—chopped (1/2 C.)

• 1/2 c Green peas, fresh or frozen

• 1/2 c Thin-sliced green beans

• 1/4 tsp. Salt

• 1/4 tsp. Freshly ground black pepper

• 1 cup Corn oil for deep-frying

DIRECTIONS: Mix the meal, egg and salt together, adding water just enough to make moist dough that holds together. Set aside. Heat the oil in a skillet, add the onion and garlic, and stir-fry over moderate heat until light brown, about 3 min. Set aside.

Take the potato and 1/2 C. each of any other 3 vegetables and blanch in boiling water for 5 minutes. Drain well. Add these to the pan with the onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well. Add salt and pepper. Cool.

Take 1 heaping of the dough and press it out on a flat surface into a 2 1/2 inch square. Put 1 tablespoon of the vegetable mixture on the bottom half of the square and fold it over into a triangle. Prepare all the samoosi this way. Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes. Drain on paper towels. Serve warm. Makes about 20 turnovers

Chakha Eggplant

Ingredients

• 4 medium Eggplants

• Salt

• Oil

• 2 Medium Onions, sliced

• 1 Green Pepper, seeded & sliced

• 2 large ripe Tomatoes, peeled

• 1/4 teaspoon Hot Chile Pepper

• 1/4 cup Water

• 2 cups Chakah Drained Yogurt & 2 cloves garlic

Directions

Cut the stems from the eggplants & leave peel. Slice into 1 cm pieces. Spread on a tray & sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. Pour enough oil into skillet with a lid, to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate. Add more oil as required for remaining slices. As oil drains out of eggplant, return this to the pan & add onions. Fry gently till translucent. Remove to another plate. Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings & tomato slices. Repeat using remaining ingredients & adding a little salt & the chili between layers. Pour in any remaining oil from the eggplant. Add onion & water, cover & simmer gently for 10-15 minutes.

Combine chakah ingredients & spread half the sauce into base of serving dish. Top with vegetables, lifting eggplant gently to keep slices intact. Leave some of the juices in the pan. Top vegetables with the rest of the chakah & drizzle the remaining juices over it. Serve with flat bread.

Vegetable Fritters

Yield: 12 servings

Ingredients

• 1 c Chickpea flour (besan)

• 1/2 tsp. Asafetida (optional)

• 1/2 c Unbleached all-purpose flour

• 1/4 tsp. Cayenne pepper

• 1/2 tsp. Baking soda

• 1 1/4 c Cold water

• 3/4 tsp. Cream of tartar

• 2 tbsp. Lemon juice

• 1/4 tsp. Sea salt

• Oil for frying

• 1 tsp. Cumin powder

• 1 c Sliced potatoes (1/4" thick)

• 1 tsp. Coriander powder

• 1 c Cauliflower florets

• 1 tsp. Tumeric

• 1 c Chopped bell pepper

DIRECTIONS: Blend flours, baking soda, cream of tartar, salt and spices.

Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream. Set aside.

Heat about 3" oil in a large skillet or deep fryer.

Dip vegetables in batter to coat. Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes. Remove with a slotted spoon and drain on absorbent paper.

Cover and place in a warm oven while cooking remaining pakoras.

Per serving: 186 cal, 5 gr. protein, 95 mg sod, 25 g carb, 8 g fat, 0 mg chol, 21 mg calcium

FOOD FOR THOUGHT: Give yourself something to work toward constantly.—Mary K. Ash (1918-2001) One of America’s successful business woman in cosmetics

Tamarind Potatoes

Yield: 4 Servings

Ingredients

• 1 1/2 tbsp. Tamarind paste

• 2 c Water

• 8 small Boiling potatoes

• 1/4 c Corn oil

• 1 medium Onion—thinly sliced

• 2 tsp. Minced fresh ginger

• 4 Garlic cloves; minced

• 1/2 tsp. Dried red pepper flakes

• 1/2 tsp. Ground turmeric

• 1/2 tsp. Ground cardamom

• 1/2 tsp. Ground fennel

• 1/2 tsp. Cinnamon

• 1/4 tsp. Freshly ground pepper

• Salt to taste

DIRECTIONS: Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely and peel. Using wooden skewer, pierce each potato in 4 places.

You heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet.

Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper.

Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.

FOOD FOR THOUGHT: A man without a purpose is like a ship without a rudder… . Thomas Carlyle (1795-1881 Scottish essayist. Satirist, historian influential during the Victorian Period

Ginger Tamarind Eggplant

Yield: 6 servings

Ingredients

• 1 1/2-inch-round ball tamarind

• 1/4 c—Boiling water

• 1 lb. Thin, long eggplant

• 3 tbsp. Light vegetable oil

• 1 1/2 tsp. Minced garlic

• 2 tsp. Ground coriander

• 1/4 tsp. Ground cinnamon

• 1/8 tsp. Ground cloves

• 1/2 c Packed flaked coconut—fresh or canned,—unsweetened

• 1 tsp. Cayenne pepper (or more)

• 1/2 tsp. Coarse salt; or to taste

• 2 tbsp. Without molasses or Brown sugar

• 1/2 tsp. Black mustard seeds

Ginger-Tamarind Sauce

• -Tamarind residue from above

• 1/2 c—Boiling water

• 1/2 tsp. Cornstarch

• 1 tbsp. Shredded fresh ginger

DIRECTIONS: Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce.

Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece.

Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well.

Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread

Around each stuffed eggplant.

Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat. Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately.

GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue.

Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds.

Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.

Lentil Stuffed Peppers

Yield: 4 servings

Ingredients

• 2/3 c Red lentils

• 1 inch piece ginger,=grated

• 4 tbsp. Vegetable oil

• 1 tbsp. Ground coriander

• 4 medium Green bell peppers

• 1 1/4 c Water

• 1 tsp. Cumin seeds

• Salt & pepper

• 2 Onions,—chopped

• 2 tbsp. Chopped cilantro

• 2 Green chilies

FOOD FOR THOUGHT: A journey of thousand miles begins with one step.-Author Unknown

Directions

Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add peppers & cook for 3 to 5 minutes till golden brown. Drain & cool. Add remaining oil to pan. Cook cumin till they begin to pop. Add onions & chilies & cook for 8 minutes. Stir in ginger & coriander. Drain lentils add to the pan with water. Stir well & cover. Cook for 15 to 20 minutes until the liquid has evaporated. Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove seeds. Stuff with the lentils & replace the tops. Stand in a baking dish. Bake at 350F for 15 minutes.

(Bouranee Baunjan)

Eggplant with Yogurt Sauce

Serving Size—6

Ingredients

• 4 medium Eggplants

• 1 Salt

• 1 Oil

• 2 Medium Onions sliced

• 1 Green Pepper seeded & sliced

• 2 large Ripe Tomatoes peeled

• 1 Salt

• 1/4 teaspoon Hot Chile Pepper

• 1/4 cup Water

• 2 cups Chakah Drained Yogurt

• 2 cloves garlic

• 1 Salt to Taste

Directions

Cut the stems from the eggplants & leave peel. Slice into 1 cm pieces. Spread on a tray & sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. Pour enough oil into skillet with a lid, to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate. Add more oil as required for remaining slices.

As oil drains out of eggplant, return this to the pan & add onions. Fry gently till translucent. Remove to another plate. Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings & tomato slices.

Repeat using remaining ingredients & adding a little salt & the chili between layers. Pour in any remaining oil from the eggplant. Add onion & water, cover & simmer gently for 10-15 minutes.

Combine chakah ingredients & spread half the sauce into base of serving dish. Top with vegetables, lifting eggplant gently to keep slices intact. Leave some of the juices in the pan. Top vegetables with the rest of the chakah & drizzle the remaining juices over it. Serve with flat bread.

Bonjan Salat (Spicy Eggplant Salad)

Ingredients

• 3 medium eggplants

• 2 1/2 teaspoons coarse salt; (kosher salt)

• 1/4 cup corn oil

• 1 1/2 cups tomato sauce

• 1/4 teaspoon pepper

• 1 teaspoon hot red chili flakes OR

• 1 teaspoon minced fresh chilies

• 2 teaspoons ground cinnamon

• 1 tablespoon dried mint; crushed

DIRECTIONS: Slice the eggplants crosswise into 1 1/2 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, chili, 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

FOOD FOR THOUGHT: All doors open to courtesy. Thomas Fuller-Famous English and Canadian architect

Boolawnee

(Fried Leek Pastries )

Ingredients

PASTRY

• 2 cups plain flour

• 1/2 teaspoon salt

• 2/3 cup cold water

***LEEK FILLING***

• 2 whole leeks; (2 leeks=3 cups chopped

• 2 teaspoons salt

• 1/4 teaspoon hot chili pepper

• 3 teaspoons oil

• ***TO FINISH***

• oil; for deep frying

DIRECTIONS: Sift flour and salt into a bowl, make a well in the center 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 a board, cut along length at 5 mm (1/4 inch) intervals than across to dice. Measure the ingredients in a measuring cup then place in a 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 center 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 or a coffee spoon make little crescent—shaped marks around the edge.

Fry 3 or 4 at a time in hot oil until golden brown evenly. Drain on paper towels and serve hot or warm.

Yield: 32 servings

Sabse Borani

Ingredients

• 4 cups fresh spinach leaves, chopped

• 1 medium onion, thinly sliced

• 2 cloves garlic, minced

• 2 tbsp. vegetable oil

• 1 cup lightly drained plain yogurt (drain about 1 hr—easiest method is to place the yogurt in a coffee filter and let stand)

Directions

Place damp spinach in a saucepan, cover and cook until wilted. Drain and squeeze to remove excess water. Heat oil in a large skillet, sauté onion at low heat until golden, add garlic and sauté briefly, then add spinach, and cook for a minute or two more. Let cool. In a bowl, smooth yogurt and add spinach mixture. You may season with salt and pepper.

Afghan Bread with Spinach

Ingredients

• 1 loaf Afghan bread—(14 oz) (or 12-oz pkg. pita loaves)

• 3 tbsp. balsamic vinegar

• 1 tbsp. olive oil

• 1 tsp sesame oil

• 1 1/4 lb spinach rinsed, stemmed, and cut into thin strips

• 1 cup canned fava beans rinsed, drained

• 1 tbsp. minced garlic

• Salt to taste

• Freshly-ground black pepper to taste

• Zahtar to taste

• 1 ct herb-flavored soy cream cheese—& 4-5 tbsp. Toasted sesame seeds

FOOD FOR THOUGHT: It takes a little to make people happy: Just a touch, if we know how to give it; Just a word fitly spoken;—A slight readjustment of some bolt or pin or bearing in the delicate machinery of a soul.—Frank Crane (1873-1948) Famous American stage and film director

Kind words do not cost much… . yet they accomplish… ." Blaise Pascal (1623-1620) Famous French mathematician and physicist

Directions

Preheat oven to broil.

Open up and flatten Afghan bread loaf and slice into 2-ounce sections; there will be one leftover section. Sprinkle with water and heat under broiler for about 30 seconds until softened. Remove from oven.

Meanwhile, take rinsed spinach with water still on leaves and place in large pot. Add 2 tablespoons balsamic vinegar, and steam spinach over medium heat about 5 minutes, or until wilted, taking care not to scorch. Remove from heat, press firmly with tongs to press out excess water and drain carefully. Chop spinach and separate into 6 equal-sized portions.

Mash fava beans coarsely with olive oil, 1 tablespoon balsamic vinegar, sesame oil, garlic, zahtar, salt and pepper. Divide into 6 equal-sized portions.

Use about 2 tablespoons per serving, spread bread slices with soy cream cheese. Then spread with mashed fava beans, covering the cream cheese and top with equal portions of well-drained spinach—if not well-drained, spinach could turn bread soggy. Garnish with sesame seeds and serve.

This recipe yields 6 servings.

Wine Suggestions: The slight acidity of the vinegar; the nuttiness of sesame oil & sesame seeds and zahtar; and the fresh taste of spinach match well

Marlborough Sauvignon Blanc. Comments: Afghan bread and the seasoning zahtar are sold at Middle Eastern markets and some well-stocked supermarkets. For the bread, you may substitute pita loaves—use the two-ounce size, one loaf per serving.

As an alternate to zahtar, use your favorite seasoning mix which fit your tastes. Dried fruits such as dates, raisins and apricots plus hot tea could complement this simple light meal.

II. Bangladesh

A. BANGLADESH DESSERTS

Misti Doi (Sweet Yogurt)

Ingredients

• 1 liter long life (UHT) full cream milk

• 1 liter long life (UHT) single cream

• 1 cup natural yogurt

• 1 can sweetened condensed milk

• 1 cup sugar

Directions

That’s it, mix them together (no need to boil and cool the milk) and put the mix in the oven at very low temperature for 6 hours. by trial and error you will find the correct temperature setting for your oven for the perfect DOI ! If it’s not setting, put up the temperature a bit.

Let me break the myth about GAMCHA BANDHA DOI. Any DOI, if it does not set firm, put it on a gamcha like cloth and hang over a sink to drain for 6 hours. There you go, enjoy your Gamcha Bandha Doi—nice and firm.

Mango Lassi

Ingredients

• 1 cup yogurt

• 1 cup mango pulp

• 3 cups milk

• 3 cups water

• 1 cup sugar

Directions: That’s it, mix them together and put the mix in the fridge and serve chilled, you can’t go wrong.

Caramel Custard

(Egg Pudding)

Ingredients & Directions

1 cup sugar placed in saucepan and heat on stove until melted into golden brown caramel. Pour in a suitable dish, and let cool down.

Mix 8 eggs, 2 cups milk, 1 cup sugar and 1 ts vanilla and pour in the dish on top of caramel (see above)

Seat the dish on a oven tray. Put 2 glasses of water in the tray (very important). Put it in the pre-heated oven at 150 degree C for 1hr. Take it out let it cool down. Run a knife around it to separate from the dish. Turn upside-down on a serving dish (careful) and serve chilled

(INSPIRATIONAL FOOD FOR THOUGHT):

Nothing has more strength than dire necessity . . . Euripedes (480 BC-406 BC) One pf the latest of three great tragedians from Classic Athens, Greece."

Tusha Halwasnuva Ahmed—USA (handed down by my Mother in Law)

Ingredients

• 1 cup all purpose flour (moyda).

• 1 cup butter or margarine or ghee.

• 1 cup sugar

• 1 cup water

• 2 small pieces of cinnamon stick (about 1 1/2 inches)

• 2 cardamons and cloves.

DIRECTIONS: Heat butter (or the other choices) on medium pan. Fry cardamons, cinnamon sticks and cloves until slightly golden. Pour the flour in. Keep stirring continuously until completely reddish-golden.

In another small pan, boil water and pour the sugar into it to make a syrup. If syrup is too thick, add more water.

Pour the syrup over the golden-reddish halwa. Stir until smooth. Serve warm.

Lemon Curd

Ingredients

• Juice of 1 small lemon

• 1 Large egg

• 1.5 oz. sugar

• 1oz. butter

• 1 tsp. Corn flour

Directions

Whisk the egg and mix all ingredients in a saucepan. Place over a medium heat and whisk continuously until the mixture thickens. (3 Minutes)

Egg Haloa

Ingredients

• Three eggs

• 1 liter of full cream milk

• E8 table spoons sugar (or adjust to suit your taste)

• 25 grams of butter

• 1 leaf—a bay leaf

• Pinch of powdered cinnamon

• Blanched, finely chopped almond (optional)

DIRECTIONS: 1. Pour milk in a saucepan and add half of the sugar and the bay leaf. Boil to nearly half its volume with occasional stirring to prevent the skin being formed. Allow to cool down.

2. Beat the eggs in a large bowl, adding the remaining sugar in three steps. Add this and the pinch of cinnamon to the milk and mix thoroughly.

3. Cook uncovered in a thick-bottomed pan over medium heat until it turns golden yellow. ALWAYS stir to prevent sticking and forming large chunks. Stirring is VERY important for good taste and small grains. The more you stir the smaller the grains. Add butter and go on stirring until the liquid portion is almost dried up, but be careful not to over dry.

4. Pour the halo in a glass bowl and decorate with chopped almonds if you like. Serve when cools down.—

FOOD FOR THOUGHT: Inspirations in Life

You never achieve real success unless you like what you are doing." Dale Carnegie (1888-1955) American writer and lecturer who wrote and lectured famous self—improvement books on salesmanship, corporate training, etc.

What progress, you ask, have I made? I have began to be a friend to myself. Hecato one of the famous Greek philosophers.

Shandesh

(Fresh Cheese Dessert)