KEBAB SIKHI

(Lamb Kebabs)

1½ pounds boneless lamb (cut into ½—inch cubes)

1 cup yogurt

1 teaspoon salt

½ teaspoon ground black pepper

1 tablespoon vegetable oil

1 tablespoon lemon juice

1 large onion (finely minced)

4 cloves garlic (finely crushed)

1 large, fresh tomato (cut into eighths)

1 bunch of radishes (sliced thinly)

1 bunch of fresh parsley (chopped)

1 lemon (cut into eighths)

1 tablespoon sumaq

        

       

In a large bowl, mix the yogurt, onions, garlic, oil, lemon juice, salt and black pepper.

Add the lamb to the mixture, mix well and marinate overnight in the refrigerator. This will allow the meat to become tender and absorb the flavors of the mixture.

         

Prepare the charcoal and put the lamb on kebab skewers. Do not put too much lamb on each skewer and do not put the pieces of lamb tightly together.

When the charcoal is very hot, put the skewers of lamb directly over the charcoal. Turn the skewers until the lamb is cooked and nicely browned on all sides.

        

Cover a platter with a piece of hot Nan Khasaki. Put the kebab in the center of the Nan and decorate the edge of the platter with the tomato, radishes, parsley and lemon.

Sprinkle the sumaq over the top of the kebab.

 

Traditionally, kebab is eaten by taking a piece of Nan and placing in it a piece of kebab and any combination of the tomato, radishes and parsley desired and squeezing lemon over it.

Kebab Sikhi is a very popular dish in Afghanistan and is often sold out of small shops in the bazaar.

        

         Serves 4—6.

        

KHOJAR

(Fried stick Cakes)

        

1 cup warm water

1 tablespoon granular yeast

2 1/2 cups sifted white flour

1 teaspoon salt

1 cup butter

2 cups sugar

1 1/2 cups vegetable oil

1/2 cup warm water

2 tablespoons cinnamon

1 teaspoon cardamom

        

Mix one cup of warm water and the yeast and set aside for later use.

 

In a large mixing bowl, mix the flour and salt and set aside.

        

In a small pan, heat the butter and sugar and cook until all the

sugar is dissolved.

Pour this liquid into the salt and flour mixture and stir rapidly to prevent lumps.

Add the yeast mixture, the ½ cup of warm water, cinnamon and cardamom and mix well.

The mixture should form a firm dough like pie crust. If you need more water, add a spoon at a time as you mix. This dough should not stand but must be used right away.

        

Shape the dough into rod shapes 1 inch long and as large as your

little finger. Then flatten each of them to 1/8 inch thickness.

Press the back side of a wire—mesh strainer lightly against each piece of dough so that the surface has a bumpy appearance.

        

Heat the oil in the pan and deep—fat fry each cake until golden brown on all sides.

Remove from the oil, drain well and let cool.

  

Serve with evening tea or as a dessert.

        

Serves 6—8.