Noshe Djan

This is an updated and revised edition of a definitive cookbook on Afghani food. The first edition was published in 1986.

Years of practice inspired the author to add new recipes and make amendments to old ones. Married to an Afghan engineer she lived for many years in Kabul before returning to Britain. The recipes have been gathered from all manner of relations and are enhanced by acute observation of Afghan life and custom. Her informative introduction provides essentials about cooking utensils, spices, ingredients and methods.

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 of all types, including 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 Western 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).