Chalau Recipes

KOFTA CHALAO

Steps:

• For the kofta: Mix together the ground beef, breadcrumbs, coriander, cumin, garlic, onions, cilantro and 1 teaspoon each salt and pepper. Form the mixture into 1-ounce balls.
• For the sauce: Heat the oil in a pot. Fry the onions until translucent. Add the garlic and 2 1/2 cups water; bring to a boil. Stir in the tomato paste, split peas, coriander, paprika, turmeric, dried plums, sweet peppers, tomatoes, cilantro and some salt and black pepper. Add the kofta, then cover the pot and reduce the heat to a simmer. Cook for 15 to 20 minutes.
• Serve with the basmati rice.

CHALLAH I

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

CHALAU

Steps:

• Heat 1/2 cup of oil in a large heavy skillet over medium-low heat. Add onion, and fry gently until transparent. Increase heat to medium, and add garlic and stew meat. Cook, stirring frequently, until meat is browned on the outside. Pour in the water, and season with salt, pepper, cayenne pepper and cumin. Bring to a simmer, and reduce heat to low. Cover the pan, and continue cooking for 1 1/2 to 2 hours.
• Heat 1/4 cup of oil in a large saucepan over medium-high heat. Add rice, and cook, stirring frequently for 5 minutes. Add 6 cups water, and bring to a boil. Reduce heat to low, and cook loosely covered for about 30 minutes, or until rice is tender.
• Add spinach and cilantro to the meat mixture, and cook for another 10 to 15 minutes. Mound the rice on a platter, and spoon some of the lamb stew over. Put remaining stew in a separate serving bowl.

AFGHANISTAN: KOFTA CHALLOW

Steps:

• Put the minced lamb, onions, garlic, egg, powdered chicken stock, coriander and black pepper into a large glass bowl. Mix with your hands until all the ingredients are well incorporated. The mixture will be wet.
• Shape the mixture into 2-inch meatballs and set aside.
• Mix the tomato paste and remaining spices with the water until everything is dissolved.
• Cook the finely-chopped onions in the oil until they are a light to medium brown color. Take care not to burn.
• Add the water/tomato/spice mixture to the pot. Gently place the meatballs into the water. Try not to let them touch each other. They should be about 2/3rds submerged; if not, add a little more water.
• Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Check frequently to make sure the meatballs aren't burning.
• After 20 minutes, gently turn each meatball over. Replace the lid but leave it cracked so the steam can escape. You want to boil off most of the water, leaving a thick sauce behind.
• Serve with basmati rice.