The Afghan Cookbook
A Culinary Journey
published 2018 • 7" x 9.5" • 192 pages • full-color photos
ISBN 9781623719883 • hardback • $30.00
Contemporary Afghan cuisine is bold, warming, and flavorful, uniting the culinary influence of the Pashtun majority along with that of the many other peoples and cultures in the region. The Afghan Cookbookreveals how today’s Afghan household dishes were developed from spices and foods transported across the Silk Road and influenced by the different empires that ruled the land. Its author, Shahnaz Zikria, is the daughter of Sardar Muhammad Hashim Khan Zikria of the Muhammadzai clan, one of the prominent royal families of Afghanistan.
The recipes include appetizers, soups, and rice-based as well as meat-based main dishes. The extensive korma (curry) section explores the various kinds of Afghan korma, which is not necessarily spicy, but filled with vegetables like spinach, turnip, cauliflower, split peas, dry plums, and green beans. A separate section features homemade chutneys for those who enjoy accompaniments with their meals. Filled with vibrant photography, The Afghan Cookbookoffers a fresh perspective on one of the world’s oldest civilizations.
SHAHNAZ ZIKRIA relocated from Afghanistan to Australia in the 1980s. To keep the heritage of Afghan cuisine alive in her family, she maintained a notebook filled with recipes. With the support of her daughter, Freshta Mayar, these recipes have been crafted into The Afghan Cookbook.
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