Noshe Djan

This is a revised edition. Years of practice have provoked the contribution of new recipes and amendments to old ones in a book that Prospect supporters have enjoyed to the full.Helen Saberi married an Afghan engineer and lived for many years in Kabul. She and her family are now in Britain, but the recipes have been gathered from all manner of relations and are enhanced by Helen's acute observation of Afghan life and custom. Its value has been recognized by editions in France and Sweden, as well as a US version in the near future. The exciting thing about Afghan cookery is the way in which it expresses its connections with the neighbouring cultures of Iran and India. It was ever a vital crossroads: something we are unable to forget, even today. As so often, a particular dish may carry many messages on its spiralling aroma, not merely 'Ooh! that smells nice'. The book has charming pen drawings by the artist Abdullah Breshna.

Situated at the crossroads of four major regions--the Middle East, Central Asia, the Indian subcontinent and the Far East--Afghanistan has survived centuries of invasions, whether military, cultural or culinary. Its hearty cuisine includes a tempting variety of offerings: lamb, pasta, chickpeas, rice pilafs, flat breads, kebabs, spinach, okra, lentils, yogurt, pastries and delicious teas, all flavored with delicate spices, are staple ingredients.

This cookbook includes over 100 recipes, all adapted for the North American kitchen, for favorites like "Mantu" (Pasta filled with Meat and Onion), "Shinwari Kebab" (Lamb Chops Kebab), and "Qabili Pilau" (Yellow Rice with Carrots and Raisins). The author's informative introduction describes traditional Afghan holidays, festivals and celebrations. Also included is a section entitled "The Afghan Kitchen," which provides essentials about cooking utensils, spices, ingredients and methods. Complete with b/w maps and illustrations.