Afghan Food & Cookery: Noshe Djan (Paperback)

by Helen Saberi (Author) "The traditional Afghan kitchen is very basic..." (more)
Key Phrases: sia dona, sof method, tbs rosewater, Middle East, New Year, Yellow Rice (more...)

Editorial Reviews

Product Description

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.

About the Author
Helen Saberi lived in Afghanistan for 10 years and married into an Afghan family. She has been working for Alan Davidson on his magnum opus, The Oxford Companion to Food, for the last seven years, and has written a number of entries in that book. She has also written papers on Afghan food, traditions and culture for the Oxford Symposium, which she has attended annually for the last ten years. She resides in London with her husband and two sons.

Product Details

• Paperback: 292 pages
• Publisher: Hippocrene Books (January 1, 2000)
• Language: English
• ISBN-10: 0781808073
• ISBN-13: 978-0781808071
• Product Dimensions: 8.3 x 5.6 x 0.8 inches
• Shipping Weight: 15.8 ounces (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars See all reviews (23 customer reviews)
• Amazon.com Sales Rank: #133,641 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

22 of 23 people found the following review helpful:

4.0 out of 5 stars Everything you wanted to know about Afghan food, September 26, 2000

By	"orik2" (New York, NY USA) - See all my reviews

This book is one of the finest examples I've seen of comprehensive cuisine coverage. True, the Afghan cuisine isn't that extensive, the list of ingredients used is short and techniques are simple, but until now, it was impossible to find such an accurate and authentic source of information (even on the internet - try it yourself :-) ).

As for accuracy, I've tried 4 recipes from the book so far and they were all at least as good as anything I've had in New York City Afghan restaurants.

My only complaint is that there are no pictures at all - maybe this makes the book less expensive, but I kind of like a cookbook to have at least some aesthetic value.

18 of 19 people found the following review helpful:

4.0 out of 5 stars Authentic! ............, March 22, 2002

By	Margaret "fugirl" (NYC) - See all my reviews

...........and original, with simply marvelous desserts. This cookbook is wonderful because it offers a lengthy introduction that gives information to it's readers about the history of Afghanistan, the country's social and culinary traditions, it's special religious festivals, and takes us through the typical Afghani kitchen, explaining in terms that novices to the cuisine can easily understand. The recipes are divided into chapters including "breads" (we really enjoyed the "roht" recipe), "soups", "snacks", "pasta and noodles", "eggs", "kebabs" (which are a real treat!, try the do piaza), and "main dishes", "vegetable dishes", "pickles and chutneys", "fruits and desserts" (loved the sweet rice with fenugreek, sweet sticky rice pudding), "pastries, sweets and biscuits" ("elephant's ear, sheer payra were great, although the sheer payra needs about twice the recommended powdered milk), "jams and conserves" and "beverages".

We are still really discovering this cookbook, and it has already enriched our culinary experience. This cookbook is a great way to learn about and experience the cuisine of Afghanistan.

18 of 19 people found the following review helpful:

5.0 out of 5 stars Thank you Helen Jhan !, June 11, 2001

By A Customer

I am an American married to an Afghan and this book has made it possible for me to cook all of my husbands favorite dishes. I also now am able to cook for my two boys Chris and Jon so when they visit relatives they can appreciate the food of their culture. Many of the dishes I take to parties ie: buranee, chalow's and oh yes, the kebobs! I have heard "through the grape vine" and having been told by MANY of my Afghan relatives that I cook like "back home". This really makes me proud and I am sure for my husband too. The recipes are simple and easy to prepare. Helen has taken all the mystery out of afghan cooking ! Helen tasha kure. Great Job !

Thanks

Marie - Sonoma, California