Aushak
Aushak, Afghanistan’s boiled green-filled dumplings, laid on garlic yoghurt under a lamb and tomato sauce with dried mint. UK and US swaps for gandana.
Silk Road Table
Recipes from Afghanistan and the mountainous northwest frontiers of Pakistan. Meat-forward cooking centred on the tandoor – lamb slow-cooked in tallow, dried fruit in savoury dishes, flatbread as the primary carbohydrate.
Shinwari Karahi
Shinwari karahi from the Khyber: lamb cooked in its own juices in ghee or tail fat, seasoned with salt, black pepper and green chilli. No onion, no ground spice.
Naan-e-Afghani
Naan-e-Afghani, the long wholemeal bread of the Afghan table: a slow sponge, fingertip grooves and nigella, baked fast on a hot stone. UK and US notes.