Khaste Shereen is not your mother’s almond brittle. My unique recipe from Afghanistan features the subtle yet distinct flavor of green cardamom. The biggest challenge with this recipe is to get it into the gift bag or jar before you’ve gobbled it all up. The crunchy sweet Afghan combo is highly addictive.
By Humaira
Maash Palau is a vegetarian and gluten-free rice and mung bean dish, cooked with an assortment of dried fruit. Traditionally this dish is made without meat and seasoned with browned onions and char masala (four spices). Char masala is Afghanistan’s answer to India’s garam masala or Chinese five spices.
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Beef chapli kebab with a side or shornakhod and salata
Chapli means sandal in Dari, so a chapli kebab is meant to be as thin as the sole of a sandal. This is not exactly an appetizing image but someone must have thought it a good description. I love making chapli kebab for family gatherings since it’s easy to double or triple the recipe, pot-lucks (when they were happening), and family BBQs. In my original recipe of chapli kebab which I posted many years ago, I grilled the kebabs but in today’s recipe, I’m using the traditional method of cooking these kebabs, frying. If you are oil averse, no worries, simply cook the kebabs in a lightly oiled skillet for about 5 minutes per side instead of frying.
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