COOL AS A CUCUMBER - YOGURT AND MINT DIP

By Humaira

As a fifth grader in Kabul I had an allowance of one Afghani per day to buy a snack. Contrary to popular misconception, the Afghani doesn’t refer to a person, but to Afghanistan’s currency. One Afghani was worth about 10 cents at the time.

All my friends would use their allowance to buy special treats from the school canteen, but I would stop at the vegetable store on the way to school to purchase the largest cucumber I could afford. With school in session from March through November, the crunchy cucumbers with the small seeds had a cooling effect on me through the hot summer months -- I so looked forward to recess.In retrospect I must have been a strange child to pick a cucumber over candy, but I won’t go into self analysis in this posting.

Persian cucumbers remind me of the wonderful cucumbers I used to covet as a child. They are thin, small and reliably crunchy. Peeled and cut into slivers they can be a great snack, a fine addition to a veggie platter and a healthy part of a sack lunch. My kids love them.

Previously I could only find Persian cucumbers at Afghan or Persian grocery stores, but now Trader Joe’s and some larger grocery stores carry them. Here is a recipe for an Afghan appetizer I created and brought to a friend’s party. There are few appetizers in the Afghan cuisine.I serve this one with pita chips. It also makes a nice side dish.

Yogurt, Cucumber and Mint Dip

1 cup plain yogurt

2 Persian cucumbers, roughly chopped

½ tsp. Kosher salt

½ tsp. dried mind or 2 tsp. fresh mint

Pinch of dried, ground garlic

Mix all of the ingredients in a medium bowl and stir thoroughly. Serve with pita chips, sambosas or bolani.

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GULPEA (GULPI)|AFGHAN CAULIFLOWER CURRY

By Humaira

My daugthers and I enjoy wandering around the various farmer's markets in San Francisco and tasting fresh cheese, wholesome jams and whatever the stands are offering.  I walk away with arms full of gorgeous vegetables and when I get home I wonder what was I thinking in purchasing five bunches of bok choy and two heads of cauliflower.  I think farmer's markets rely on impulse purchases by people like myself and my daughters who get very excited about seeing the colorful stands and the thought of trying something new and exciting.

So, if you have a head of cauliflower that you don't know what to do with, give this recipe of Gulpea a try.  You will be surprised by it's flavors and it will likely be a hit with your kids.

According to my friend Ghulam Qader Popal, whom I consider an expert on Afghanistan, cauliflower originated in the Mediterranean, traveling from Portugal through the Indian Subcontinent and landing in Jalalabad, a city in eastern Afghanistan. It’s easy to see the Indian culinary influence in this recipe. Almost the entire supply of Gulpea still comes from mild-weathered Jalalabad. But growers can also be found in Qunduz, Helmand and Kandahar Province. The most lucrative farming product in these regions, of course, remains the poppy seed.

That bit of trivia aside, the end result of this cauliflower is a delicious and easy dish which I hope you will try. Gulpea can also be made with beef or lamb but in this post I am sharing the vegetarian version which I feel has the best flavor.  Now I have to find a recipe for my 3 pounds of fava beans.

Cauliflower comes in different colors and flavors - we love them all.

 Tender Afghan Cauliflower Curry

Qorma e Gulpea

3 tbsp. olive oil

2 medium onions, pureed in a food processor or finely chopped

6 cloves garlic, pureed in a food processor or finely chopped

1 tbsp. fresh ginger, minced (optional)

1 tsp. ground curry

1 tsp. ground coriander

1 tsp. ground turmeric

1 tsp. salt

¼ cup tomato sauce

1/2 cup vegetable or chicken broth

1/2 tsp. ground black pepper

1 head cauliflower, washed, stem removed, cut into large pieces

Heat the olive oil over medium-high heat in a large, heavy-bottom pot. Add the onions and brown for about 10 minutes until golden brown. Add the garlic and ginger, cook for an additional 2 minutes.  Add all the remaining ingredients except the cauliflower.Stir well and simmer for about 8 minutes until the liquid reduces and you have a thick, oniony sauce.

Add the cauliflower and stir until the sauce covers all the pieces of the cauliflower.  If you feel you don't have enough sauce to coat the cauliflower, add another 1/4 cup of broth.

Put the lid on the pot, cook on low for 20 to 30 minutes until the gulpea can be easily pierced by a fork, stirring every 5 minutes. Remove the lid and cook uncovered for another 5 minutes to allow the sauce to reduce. The cooking time will vary but you want the result to be fork-tender, but not mushy.

Serve with nan, pit bread, or challaw, the Afghan white rice. A dollop of plain yogurt makes a heavenly addition.

Serves 4

079

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OUR AFGHAN DUMPLING GARNER TOP PRIZE

By Katie

Good news!  The recipe for Aushak we submitted to the Food52 recipe contest a few weeks ago was the winner in the dumplings category last week.  We're thrilled because, well, it's always fun to win.  But also because it's yet another way to broaden awareness about Afghan cooking and how wonderful it is.  Thank you to all of those who voted for us. 

If you are unfamiliar with it, Food52.com, it's a blog started by New York Times food writer Amanda Hesser, which hosts weekly recipe contests.  All winning recipes (including ours) will be featured in a cookbook.  We also walk with a pile of kitchen-related prizes. 

If you have yet to make Aushak, which are Afghan dumplings with Lamb Kofta and Yogurt Sauce, there is a reason the dish won the contest.  It's delicious.  The Food52 site did a great job putting together a step-by-step slide show of how to make it.  You can find it here.

If you want to go it alone, here is the recipe:

Aushak

Afghan Dumplings

4 tbsp. olive oil, divided

1 large yellow onion, finely chopped

2 cloves garlic, minced

1 lb. ground lamb

1 cup tomato sauce

1 ½ tsp. paprika

1 ½ tsp. ground coriander

3 teaspoons Kosher salt, divided

½ teaspoon black pepper

1 lb. green onions, washed, stems removed

½ teaspoons crushed red pepper flakes (optional)

1 package won ton wrappers

1 tsp. vinegar

1 cup plain yogurt

½ teaspoon ground dried garlic

1 tbsp. dried mint

 Saute the onion over medium heat in 3 tablespoons of the olive oil until tender and translucent.  Add the garlic and sauté another minute.  Add the lamb and sauté until cooked through, breaking it up like finely minced taco meat.  Add the tomato sauce, 1 1/2 teaspoons of the salt, the paprika, coriander and pepper.  Cook over low heat, stirring regularly for 20 minutes. 

While the meat is cooking, finely chop the green onions (use the entire onion).  A Cuisinart is useful for this step.   Heat the remaining tablespoon of olive oil in a sauté pan over medium heat and add the green onions, 1 teaspoon of the salt, and the crushed red pepper.  Turn heat to low and sauté until tender, 10 minutes. 

To assemble the dumplings, fill a small bowl with water and put it at your work station.  Set a won ton wrapper on your work surface and dip the tip of your finger in the water.  Moisten the edges along two connecting sides of the wrapper.  The water will serve as glue for the dumpling.  Put about a teaspoon of green onions in the center of the wrapper.  Fold the dough in half over the green onion in the shape of a triangle.  Use the tip of your finger to firmly press the edges of the dough together to form a tight seal.  Next, lift the two longest points of the triangle and press them together, creating a little circle over the dumpling.   It will look like a fancy napkin fold.

While you are assembling the dumplings, bring a large pot of water to a gentle boil.  Add the vinegar.   Once all of the dumplings are done, immerse them in the water and boil according to directions on the won ton package (about 4 minutes).   While the dumplings are boiling, quickly stir together the yogurt with the garlic and the remaining ½ teaspoon of salt.

Gingerly scoop the cooked dumplings out of the water with a slotted spoon, a few at a time, and arrange on a large platter.  Spoon the yogurt over the dumplings and the ground meat on top of that.  Sprinkle with dried mint and serve immediately.

Makes 25 dumplings.   

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