Sorry, I got a little side tracked there.
Being a Muslim country, there isn't a national "drink", so we took a liberty here, and made some Pomegranate Martini's.
For the main we had Afghanistan's National Dish, Qabili Palau and Lamb with Spinach.
For dessert, we made Firnee (a cardamom flavoured custard) and Brides Fingers (kind of like Baklava)
We didn't care for the Firnee, but the fingers were tasty.
I will leave you with the recipes for the Boulanee, the Qabili Palau, and the Brides Fingers.
· 1 package square egg roll wrappers
· Vegetable oil
· 1 cup mashed potatoes
· ½ tsp salt
· ½ tsp coriander
· ½ tsp cayenne pepper
· ½ bunch chopped cilantro
· 4 green onions, chopped
· 1 lb ground beef
· ½ tsp freshly ground black pepper
- Add salt coriander, cayenne pepper, cilantro and green onion to mashed potatoes and mix.
- Brown ground beef with pepper,salt and coriander.
- Mix ground beef with mashed potatoes. Let cool.
- Take an egg roll wrapper and place a spoon full of filling in the middle.
- Wet the edges of the wrapper and close, making a triangle.
- Fold the ends of the triangle into the pastry, making a small envelope. Flatten with your hand.
- Heat oil and fry the boulanee until brown on both sides, about 4–5 minutes.
This was a super yummy rice dish, enjoyed by all of us, more than once! I found the recipe on this blog
Similar to Baklava, but super easy to assemble, Shawn "cheated" tonight, as there is wheat in the phyllo.
1/2 package (16 oz.) frozen phyllo dough, completely defrosted
1/4 cup unsalted butter, melted (optional)
¼-1/2 cup liquid honey
1/2 cup almonds or pistachios, pulverised in food processor with
1/3 cup sugar
1 egg, beaten
- Combine the filling ingredients.
- Preheat the oven to 375 degrees F. Grease 1 or 2 baking sheets.
- Cut the phyllo in half crosswise and again in half, stacking the covering with a slightly dampened towel to prevent drying. Lay 2 rectangles on your work surface with the shorter sides facing you, and brush lightly with melted butter.
- Place a rounded tablespoon of the filling in a line across the shorter side of filo that faces you. Fold the longer edges of the pastry inward, sealing in the sides of the filling, and roll the pastry up from the short side, forming a fat cigar shape. Place on the baking sheet with the cut edge down. Repeat with remaining dough.
- Brush the tops of the pastries lightly with a bit of beaten egg and sprinkle with sugar.
- Bake for 15 to 20 minutes, until golden brown.
- Dip the warm fingers into honey and arrange on a serving tray. Serve at room temperature.