Afghan Food and Cookery by Helen Saberi
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Price: £18.00
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Noshe Djan: Afghan Food and Cookery
by Helen Saberi
160 pages, 212 x 136 x 24 mm, paperback
Publisher: Prospect Books, Revised Ed edition (Jun 2000)
ISBN-10: 0907325947
ISBN-13: 978-0907325949
Brand new: £15 +£3 p & p
The food of this permanently troubled state is of great interest to all who love Indian food. Afghanistan is the geographical and culinary link to the subcontinent, for it was through its solitary mountain passes that the invaders came and possessed India from as early as 3000 BC. Located between Iran (formerly Persia) and Pakistan (formerly NW India), it brought the cuisine of the Middle East to India – and that of India to the Middle East. The recipes cover all of Afghanistan though ingredients are noted in Dari (Afghan Persian) rather than Pashto, the language of the Pashtoon (the tribal people and their language from the rugged mountain passes of Afghanistan and Pakistan in the former North-West Frontier Province, whose name for themselves is Pathan, Pashtun, Phuktana or Pukhtun). Afghan food at tribal level is pretty basic, involving hunting wild life then grilling it or slow-cooking it in pots. But there is also a more sophisticated side to Afghan cooking.
Kebabs, Koftas, (skewered spiced lamb over charcoal), Rice dishes, Nan bread Yoghurt and Chai (tea) are popular, as are their curries such as Kormas (Qormas) spiced with the unique Afghan spice mix, Char Masala (four aromatic spices) and cooked mostly in their own juices.
Author Helen Saberi is married to an Afghan and lived in the country for 10 years. Her book provides a good definition of Afghan cooking and she describes the culture too all backed up with line drawings.
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