The Afghan Grill Recipes
AFGHAN GRILLED QUAIL
Number Of Ingredients 10
Steps:
- 1. Set a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, over a bowl. Add the yogurt to the strainer and let drain, in the refrigerator, for 2 to 3 hours.2. Remove the drained yogurt from the refrigerator and discard the liquid. Transfer the yogurt (it will be semifirm but not dry), to a large nonreactive bowl or baking dish. Add the paprika, 1 teaspoon salt, the coriander, 1/2 teaspoon cayenne, the curry powder, cumin, turmeric, and black pepper and whisk to blend. Taste for seasoning, adding salt and cayenne as necessary the mixture should be highly seasoned. Set aside while you prepare the quail.3. Remove and discard the fat just inside the body cavities. Rinse the quail inside and out, under cold running water, then drain and blot dry with paper towels. Spatchcock the quail following the directions.4. Add the quail to the bowl with the marinade, turning to coat thoroughly. Cover and let marinate, in the refrigerator, 12 to 24 hours, turning the birds occasionally.5. Preheat the grill to high.6. When ready to grill, oil the grate. Remove the quail from the marinade and place them, skin side down, on the hot grate. Cook until nicely browned and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh, 4 to 6 minutes per side (8 to 12 minutes in all).7. Transfer the quail to serving plates or a platter, and serve immediately.Serves 4
Nutrition Facts : Nutritional Facts Serves
THE AFGHAN GRILL
Number Of Ingredients 0
Steps:
- Of all the countries I wanted to visit, but couldn't because of political turmoil, Afghanistan was my biggest disappointment. This landlocked, mountainous nation of 15 million lies at one of the great crossroads of the barbecue trail and at the confluence of four great civilizations: the Middle East, Central Asia, Eastern Asia, and the Indian subcontinent. Afghan grilling weaves culinary influences from all four regions into a cuisine that's uniquely its own.This truth was brought home to me on my first meal at an Afghanistani restaurant, the Khyber Pass, in New York's East Village. The moment I stepped into the storefront dining room, with its soft lights, kilim carpets, Afghan tapestries, and hand-hammered copperware, I felt I was a million miles away from Manhattan. The house specialties-grilled lamb chops flavored with onion water, fire-charred game hens, and chicken marinated in yogurt and spices and cooked to fall-off-the-bone-tenderness-were exotic, but immediately accessible. I was won over by the way the side dishes of piquant chatni (chutneys-tangy table sauces, which in Aftganistan are made from vinegar, herbs-most often cilantro-and ground nuts, not the fruits we are more familiar with) and bracingly tart torshi (vegetable pickles) counterpointed the richness of the grilled meats."Afghanistan lies at the crossroads of Asia," explained the restaurant's manager, Mohamed Noor. Noor reminded me that Alexander the Great conquered the region in the fourth century b.c. on his way from Greece to India. In the thirteenth century a.d., Genghis Khan subdued the area while on his march to Turkey and Eastern Europe. He was followed in the sixteenth century by King Babur, founder of India's Mogul Empire. (Indeed, King Babur is buried outside the capital city of Kabul.) Each of the conquerors and their armies left a mark on Afghan food.Thus, olive oil, cinnamon, dill, fenugreek, and kalonji (nigella seeds, also known as black cumin or black onion seeds) are as popular in Afghanistan as they are in Middle and Near Eastern cooking. From India, Afghans acquired a taste for garam masala (a spice blend whose ingredients include cumin, cinnamon, cloves, and black cardamom seeds) and chatnis. As throughout northern India and Central Asia, meats are marinated before grilling in tenderizing pastes of yogurt and spices. The Persian Empire provided the torshis and lavash (flat bread) that are indispensable companions to Afghan barbecue.The focal point of the Afghan kitchen is the grill. Afghanis use simple seasonings to make some of the best grilled food in the world. Marinades run to yogurt (or yogurt cheese) flavored with onion, garlic, chiles, hot red pepper flakes, cumin, and sometimes olive oil. It's not uncommon for meats to be marinated for 48 hours, which makes them extraordinarily juicy and tender.The accompaniments are simple: thin chewy Afghan bread, nutty rice pilaf, tangy pickles, and coriander sauce.There are recipes throughout the book for Afghan quail, chicken, and lamb dishes, plus such traditional accompaniments as doh (yogurt drink) and chatni. There is also a short list of Afghan restaurants where you can sample some of this extraordinary grilling in exotic settings, but without leaving the United States.
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From stylesatlife.com
Estimated Reading Time 4 mins
- Afghan kofta: to get the kofta started you would need pre made tomato puree which is thick and flavored. Minced meat, garlic, ginger, spices and onions are the other ingredients.
- Shami kebab: To get the Shami kebab, boil boneless minced meat in garlic, onion and olive oil. Now blend the meat along with bread crumbs, boiled potatoes and diced boiled eggs.
- Afghan Lamb Meatballs: For this you would need minced lamb, tomato paste, garlic and ginger crushed, oregano leaves or the powder, boiled potato, boiled egg diced, onions soaked in vinegar and some ground spices.
- Kabuli Pilau: Kabuli pilau or orange rice is considered as a national dish of Afghan. To get this start by preparing the meat in a curry that is mainly used as a side dish.
- Kidney Beans Korma: This is a classic vegetarian dish even though one can add meat to this recipe if desired. Start by frying the vinegar soaked onions and then in a pan add the boiled beans along with a thick tomato puree, cardamom, spices and herbs as desired and the fried onions.
- Pakaura: Pakaura or Pakora is not only limited to the Afghan dishes but is a large time favorite snack for the Indians as well. Now these are small appetizers for the brunch or evening time snack where the different vegetables or minced meat is mixed in with potato, flour and bread crumbs and then deep fried till they get their golden hue.
- Korma-e-Samarug: This is a classic creamy chicken korma with mushrooms. Start by cutting the mushrooms and the boneless chicken into dices. Now add olive oil in a pan and deep fry the onion before adding the chicken.
- Bolani: Bolani is a bread piece which is a classic Afghan appetizer. Start by kneading the dough and making balls from it. Now roll the dough balls flat, add stuffing within it, ball again and then roll it.
- Afghani Shorba: Afghani shorba is mainly a chicken and mutton broth that is added as a side dish to rice. Start by adding chicken broth to the gravy made of tomato puree, garlic, cardamom and ginger and end it with a dash of oregano sprinkling.
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