Afghan Culture Unveiled

Fresh Cherries with Savory Yogurt

By Humaira

Cherry season always makes me think of Afghanistan where the cherries are unbeatable.  Today my daugther Sofia and I had a great time with my new cherry pitter.  I couldn't believe how easy it was to make this recipe with this handy gadget.  I was a minimalist with my kitchen but just in the past month along with the cherry pitter,  I also purchased a rice maker and a bread maker from Good Will.  They were so cheap, I had to have them.  I can't explain my kitchen gadgets buying craze, perhaps it is countering my effort to edit my wardrobe.

This recipe is kind of an unusual one, and includes my three favorite ingredients:  yogurt, cherries and garlic.  I know many people may cringe at the thought of mixing garlic with cherries and yogurt, but it's really delicious. Since cherry season is upon us I thought I would share this recipe.

I like to serve Garlicky Yogurt with Cherries as an appetizer or a side dish with chicken and lamb kebabs.  I make it with dried garlic which lends a subtle flavor; it is less biting than raw garlic.  This also makes a satisfying snack that is a nice alternative to parfaits or sugary yogurts.  Using full-fat yogurt is richer and tastier, but I usually make it with non-fat for health reasons.  Enjoy.

Garlicky Yogurt and Cherries 

1 1/2 cups plain yogurt

1 pinch dried ground garlic

1/4 tsp. salt ( more if you like the sweet & salty flavors)

1 cup whole raw cherries, pitted and halved

1 tbsp. chopped fresh mint (optional)

  

 

Mix the yogurt, garlic, and salt in a bowl and stir until the yogurt is creamy.  Add the cherries and mix until the cherries are coated with yogurt and distributed evenly around the bowl.  The sauce will turn pink.  Scatter the mint over the top.

 

Makes 2 cups.

Share Your Favorite Middle World Market With Us

Photos by Aria Morris

By Humaira
 
Parkside Farmer's Market is a hidden gem in San Francisco’s Sunset District.  From the outside it looks like an ordinary corner market tucked in amongst Asian restaurants, bakeries, a Safeway and some random electronics shops on the corner of Taraval and 16^th Avenue.  Recently Katie was testing an Afghan recipe and was panicked about where to find two cups of fresh dill.  My answer as usual was, Parkside.

I discovered Parkside a few years ago by accident and now  it's where I  shop for all my Afghan spices, tea, nuts, dried chickpeas, baklava, Turkish delight and the most amazing feta cheese.  

If you have a favorite market in your town or a website you love please share it with us.  We will update our list of  stores  that sell specialities of the middle world, and we hope to get stores not only in the U.S. but around the globe.    

San Franciscans, I hope you enjoy shopping at Parkside as much as I do.   http://www.parksidefarmersmarket.com

Extensive array of fresh and inexpesive spices.

The nuts are freshly packed in the store.

Tender Afghan Cauliflower : Gulpea

By Humaira

My daugthers and I enjoy wandering around the various farmer's markets in San Francisco and tasting fresh cheese, wholesome jams and whatever the stands are offering.  I walk away with arms full of gorgeous vegetables and when I get home I wonder what was I thinking in purchasing five bunches of bok choy and two heads of cauliflower.  I think farmer's markets rely on impulse purchases by people like myself and my daughters who get very excited about seeing the colorful stands and the thought of trying something new and exciting.

So, if you have a head of cauliflower that you don't know what to do with, give this recipe of Gulpea a try.  You will be surprised by it's flavors and it will likely be a hit with your kids.

According to my friend Ghulam Qader Popal, whom I consider an expert on Afghanistan, cauliflower originated in the Mediterranean, traveling from Portugal through the Indian Subcontinent and landing in Jalalabad, a city in eastern Afghanistan.  It’s easy to see the Indian culinary influence in this recipe.  Almost the entire supply of Gulpea still comes from mild-weathered Jalalabad.  But growers can also be found in Qunduz, Helmand and Kandahar Province.  The most lucrative farming product in these regions, of course, remains the poppy seed.

That bit of trivia aside, the end result of this cauliflower is a delicious and easy dish which I hope you will try.    Gulpea can also be made with beef or lamb but in this post I am sharing the vegetarian version which I feel has the best flavor.  Now I have to find a recipe for my 3 pounds of fava beans.

 Tender Afghan Cauliflower Curry

Qorma e Gulpea

3 tbsp. olive oil
2 medium onions, pureed in a food processor or finely chopped
6 cloves garlic, pureed in a food processor or finely chopped
1 tbsp. fresh ginger, minced (optional)

1 tsp. ground curry
1 tsp. ground coriander
1 tsp. ground turmeric
1 tsp. salt

¼ cup tomato sauce
1/2 cup vegetable or chicken broth
1/2 tsp. ground black pepper
1 head cauliflower, washed, stem removed, cut into large pieces
 
Heat the olive oil over medium-high heat in a large, heavy-bottom pot.  Add the onions and brown for about 10 minutes until golden brown.  Add the garlic and ginger, cook for an additional 2 minutes.  Add all the remaining ingredients except the cauliflower.  Stir well and simmer for about 8 minutes until the liquid reduces and you have a thick, oniony sauce.

Add the cauliflower and stir until the sauce covers all the pieces of the cauliflower.  If you feel you don't have enough sauce to coat the cauliflower, add another 1/4 cup of broth.

Put the lid on the pot, cook on low for 20 to 30 minutes until the gulpea can be easily pierced by a fork, stirring every 5 minutes.   Remove the lid and cook uncovered for another 5 minutes to allow the sauce to reduce.  The cooking time will vary but you want the result to be fork-tender, but not mushy.

Serve with nan, pit bread, or challaw, the Afghan white rice. A dollop of plain yogurt makes a heavenly addition.

Serves 4

  

 

In Honor of the Kentucky Derby: Louisville Gets a Taste of Afghan Food

 

     

By Humaira with Guest Blogger Mark Walston

As Katie gets her wide-brimmed hat ready for her first trip to the Kentucky Derby this weekend, it seems fitting to invite my friend Mark Walson, who lives in Louisville, to join us as a guest blogger and share his story of an Afghan dinner party he recently threw with some friends. 

Guest Blogger: Mark Walston

I am a long time member of a gourmet club with four other couples. We take turns hosting the party.  The host selects the theme and prepares the main course. The other members in the group bring appetizers, a salad, and a dessert that goes along with the theme.  We don't dictate to people what to make; each guest chooses what they will contribute to the meal.

It was my turn to host and I chose Afghan cuisine. I was inspired by my friend Humaira Ghilzai. We worked together last summer on a stage production of the Kite Runner here in Louisville.  Humaira was our cultural consultant.

Everything went great.  For appetizers, my friend Sean, who went to culinary school, brought a dip with eggplant and red pepper from this blog.  It was delicious and a nice start. 

For the main course, I made Kadoo, Nan, and Qabili Palau.  All were a success.  I prepared the Kadoo ahead of time at Humaira's suggestion and it reheated perfectly.  Everyone loved it; I think it was the biggest hit of the evening. I also made the nan the night before, which didn't look as nice as on the blog, but it tasted great.

I was very pleased with the Qabili Palau.  I was worried that the sauce wasn't thickening enough while I cooked the chicken, but it seemed perfect in the end.  It was a nice brown color.  I used boneless breasts, and took Humaira's advice and included legs and thighs, too.  The rice was excellent and it looked great when I got it all put together.

Dessert was a pudding called Firnee with cookies on the side called Khatai.  It was a delicious end to the meal

A couple of people in the group told me that doing this Afghan theme was an unusual and challenging adventure for them!  We've been doing this for almost 10 years and we all enjoy cooking, but no one was at all familiar with Afghan cuisine.

I'd like to cook this meal again for a smaller group, perhaps family or my closest friends.  I really enjoyed it!  This summer, I'm going to give Afghan kebabs on the grill a try.