“Kabuliwalas”  (Story)

“Keep your head down” was my constant e-mail reminder to Ron. He is in the National Guard and was stationed in Bagram air force base south of Kabul for a couple of months this Spring.

Then there were the visiting tribesmen; sauntering around the bazaar laughing and chatting, gun barrels poking out of their pilewoven gun cases carelessless slung over their shoulders. Occasionally we would catch a fleeting glimpse of a burkha clad woman shopper.  I too dressed modestly enough in baggy pants, lose shirt and hat.

After shopping we took language classes, a siesta after lunch then practiced long hours of horseback rides in the evening.  We usually trotted down paved roads that led to the outskirts of the city then via winding dirt roads on to the valleys that stretched for miles surrounded by stark mountains.  For supper we feasted on the local fare or dined in the only Filipino (yes Filipino) restaurant, which was quite popular with most travelers and locals.

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“Kabuliwalas”  (Recipes)

SABJEE KORMA 

Ingredients:

1 1/2 lb Lean stewing beef or lamb cut into ¾” cubes
1/2 cup corn Oil
1 large onion, minced
1 teaspoon garlic paste
1 1/2 cup water
Salt and freshly ground black pepper to taste
3 cup spinach, or any greens; chopped
1 teaspoon cumin Powder
3 to 4 tablespoons coriander leaves, chopped

Directions:

1. Cooking Time: 1 1/2-2 hours
2. Heat oil in a heavy pan, add onion and fry gently until translucent.
3. Increase heat, add garlic and meat.  Fry, stirring often, until juices evaporate and meat begins to brown.
4. Add water, salt, pepper, chili pepper, and cumin.
5. Bring to a boil. Reduce heat.
6. Cover pan and simmer gently for 1-1 1/2 hours or until meat is tender.
7. Add spinach and coriander and cook for further 10-15 minutes, depending on the greens used.

Note:  spinach will cook quicker, kale will take longer. Make sure the vegetables are not mushy.
 

KABULI CHANA DAAL

Ingredients:

2 cups Kabuli Chana daal (White chick peas/ garbanzo beans)
2 Tablespoon ghee*or butter
1/2 teaspoon cumin seeds
1 small onion, minced
3 tomatoes, chopped
1/2 teaspoon turmeric powder
1 Tablespoon coriander powder
1 Tablespoon ginger paste
1 Tablespoon garlic paste
1 Teaspoon cayenne pepper (or to taste)
Salt to taste
2 Tablespoon lemon juice.

Directions:

1.   Rinse daal, place in 6 cups of water and cook until  tender.
2.   Purée half the daal in a blender and pour it back into the original pot.
3.   Heat ghee, butter or oil in nonstick pan over moderate heat.
4.   Add the cumin seeds and stir until they crackle (about 10 seconds).
5.   Add onion and fry until it turns translucent.
6.   Add tomatoes, turmeric, coriander, ginger and garlic paste and pepper.
7.   Cook, stirring, for about 20 second, being careful not to burn.
8.   Bring to a boil, reduce heat and let simmer 1 minute.
9.   Add the daal.
10. Cook, stirring, 2-3 minutes.
11. Add salt to taste.
12. Remove from heat.

*ghee= clarified butter. 

Serving Suggestions:
Serve with noni afghani or puris

HUMMUS  Serves 6.

Ingredients:

2 1/2 cups cooked chickpeas
(Soak 1 cup chickpeas overnight and then boil them (in fresh water)
Or you may use canned chick peas
1/3 cup fresh lemon juice
1 tablespoon garlic paste
1/2 cup parsley, chopped
1/4 cup tahini (sesame paste)
1 Tablespoon olive oil
salt and pepper to taste

Directions;

PLACE all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.