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    Afghan Cuisine: Jay Rai's Kitchen
    Afghan Cuisine: Jay Rai's Kitchen
    Afghan Cuisine: Jay Rai's Kitchen
    Ebook80 pages42 minutes

    Afghan Cuisine: Jay Rai's Kitchen

    By Jay Rai

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    About this ebook

    In this delightful ebook you will find that Afghan food is tasteful fusion of the regions that neighbor Afghanistan. Major ethnic groups are Pashtuns, Tajiks and Uzbeks. Modern Afghan cuisine is the blending of the cooking methods of the cooking methods of the three. Influence of India in the use of spices like saffron, coriander, cardamom and black pepper.

    LanguageEnglish
    PublisherSpringwood Emedia
    Release dateApr 5, 2012
    ISBN9781476337517
    Afghan Cuisine: Jay Rai's Kitchen
    Author

    Jay Rai

    Jay is an event planner from England and is proud to be part of a ethnically diverse Britain.'Jay Rai's Kitchen', series of Asian cookbooks is her collection of favourite recipes which she has had prepared for her organised events and family functions.Her cookbooks which were published in November 2011 are a variety of curry cookbooks from regions of Asia.Jay is currently concentrating on her business but will produce more titles in the future.

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      Book preview

      Afghan Cuisine - Jay Rai

      Jay Rai’s

      Kitchen

      Afghan Cuisine

      Smashwords Edition

      © 2011-12 Springwood emedia

      All rights reserved

      Cultural Life In Afghanistan

      Afghanistan has a rich cultural heritage spanning 6,000 years. Because of almost complete isolation from the outside world, little in art, literature, or architecture was created between the 16th and early 20th centuries. Most Afghans live outside the cities, so their lifestyle can be described as that of a peasant tribal society. Kinship is the foundation of social life and determines the patriarchal character of their communities, of which religion plays a very important role.

      Archaeological research has uncovered many fine works of art of the pre-Islamic and Islamic periods. A revival of the traditional arts and an interest in new forms of expression have given a new dynamism to artistic creation. Of the new painters, some draw direct inspiration from the Herat school of the 15th-century Timurid period; others are influenced by Western painters or styles, even some of the old monuments of architectural value are being restored and redecorated.

      The School of Fine Arts was established in Kabul in the 1930s. In architecture, the traditional Timurid techniques are preserved, particularly in the design of the exterior walls of mosques or tombs. Handcrafts include the world-renowned Afghan carpets and copper utensils.

      Theatre and dramatics has flourished only since the 1960’s. Adaptations of European classics were introduced at first, but the present trend favours the didactic treatment of themes from everyday Afghan life. In addition to city theatres such as those in Kabul, Herat, or Qandahar, there are traveling companies that take plays to provincial centres or country fairs.

      In music and dance, a revival of traditional folksinging has gone hand in hand with the imitation of modern western and Indian music. Afghan music is different from Western music in many ways, particularly in its scales, note intervals, pitch, and rhythm, but it is closer to Western than to Asian music. Afghans celebrate their religious or national feast days, and particularly weddings, by public dancing. The performance of the attan dance in the open air has long been a feature of Afghan life. It is the national dance of the Pashtuns and now of the nation.

      Cooking from Afghanistan

      Afghan food is tasteful fusion of the regions that neighbor Afghanistan. Major ethnic groups are Pashtuns, Tajiks and Uzbeks. Modern Afghan cuisine is the blending of the cooking methods of the cooking methods of the three. Influence of India in the use of spices like saffron, coriander, cardamom and black pepper. The Afghans prefer cuisine which is neither too spicy nor hot.

      Afghan Specials

      Qabli Pulao: It is the most popular dish, it’s steamed rice with chops of raisins and carrot. It is often served with lamb. Other variants of pulao are also available in Afghanistan. People eat it with meat, vegetables orbeans.

      Kababs: Lamb kabab is mostly served with naan, and rarely rice. Lamb chops, ribs, kofta (ground beef) and chicken kababs are served in good Kabul restaurants.

      Qorma: Qormas are very popular. Onions are fried and meats, fruits, spices or vegetables are added to them.

      Mantu: Mantu are steamed dumplings fattened with minced onion beef.

      Shorma: Soups made of variety of items are very popular, these soups are locally known as shorma.

      Variety of Breads: Usually, three types of bread are eaten. These breads are locally called

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