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Transcript of Afghanistan
Food Staple #2
Meat is also a very important food staple in Afghanistan which is eaten very often by everyone. There's many different types of meat with many different dishes that are made and served, most times their also severed with rice. We mix meat with many different dishes in are cuisine. Most dishes in Afghanistan have one meat ingredient in the recipe or have a variety of ingredients that could be substitutes and meat is usually one of those substitutes. The Most common dishes that have meat in them are kebob, korma, chapli, shorwa and many more dishes, these dishes could be served with rice, salad, naan etc or just alone. On many different occasions theirs more then 2 different meat dishes their like at weddings, baby showers, birthdays and engagements.
Food Staple #3
Another big food stable is yogurt that is used by everyone because sometimes it part of important dishes that are eaten daily, Yogurt is the tangy cool taste, which enhances every dish. Afghans add yogurt on top of many dishes, under or as side dish. Most people make their own fresh yogurt at home while others may buy it from stores. Unbelievably yogurt starter is just a few spoonfuls of yogurt. The yogurt kick starts the thickening of the milk proteins, adds tartness and acts as a preservative.Heating the milk to the right temperature is important. The milk must first reach 185° and then it must cool to 110° before you add the yogurt starter, use a digital terminator to check that how most yogurts are made but back home we even use fresh milk. Its part of many dishes like as kadoo, aushak, and aush, its also part of drinks.
Food Stables #1
One of the most common food stables in Afghanistan is rice, meat and yogurt. Most times rice is the most important part of the meal. Therefore it takes lots of time in making them. The wealthier families eat one rice dish per day while the middle class or poor may eat it every other week or once a week, or even when they go to other peoples house or special occasions. Their is allot of different rice dishes such as Challow, Palaw and Bata. Rice is also eaten on allot of different occasions such as weddings, family gatherings, birthdays etc. Rice is could be eaten at breakfast, lunch, dinner and dessert but of course in different dishes.
Cultural Customs "Spirituality"
Cultural Customs "Eating the Afghan Way
Cultural Customs 'visting'
Afghans visit families, friends and neighbors frequently, when visiting sometimes may have to observe parda which means to be away in a different room from the men who are not family members and close friends, visiting is segregate by gender. Married woman who live far away from their family/parents house come and visit home twice a year or even more for several years.Hospitality is an essential aspect of Afghan culture. So, No matter who you are, if you visit a home you will be given the best the family has. Also keep in mind If you are invited for tea, which you inevitably will be, you will be offered snacks and your tea glass will be constantly filled. When you have had enough cover the glass with your hand and say "bus" (meaning 'enough')
Cultural Cutoms ''Special Ocassion''
What are the dietary practices associated with one religion in this culture?
- we can't eat pork due to religion reasons instead we eat chicken,beef,lamb,cow,goat etc but it has to halal meat.
-Everything we eat and when were eating we eat it with bread/naan
-Families eat together but if there's is guest woman eat separate and man eat separate. .
How have the food customs of this culture impacted on the food industry in your community?
There are a lot of halal food stores and foods in our community and neighborhood that is part of are afghan cuisine. Also afghan foods there are different stores such as superstores or walmart even freshco. Their is different stores, cultural food, or pizza, and stuff but cooked in a afghan style way etc. Their stores like kebob house, banyan kebob, etc
A typical meal is Mantu which is Afghan dumplings that are boiled or steamed topped with a very typical sauce (seer moss, lit. garlic yoghurt) of yoghurt, dried or fresh mint, lemon juice and minced or pressed garlic. Then their on top goes tomato-based sauce which can include split peas, red kidney beans and/or some sautéed ground meat. Chutney, a spicy green or red pepper condiment sauce, may be sprinkled on top, then garnished with green onion. A nutrient that is highly reflected is Meat and Alternatives because the dumplings have minced meat and the sauce has meat and beans. A nutrient that is poorly reflected in this meal is Milk and Alternatives because the only thing that is used from this group is the yogurt.
Most afghans are muslim theirs 80 per cent
and 15 per cent are Hindus and Sikhs. The religion forms an extremely strong bond among the diverse tribes and people of Afghanistan. There are 5 religious feasts and their dates are set to according to the muslim calender. The feast are Ashoora (meaning ten), the Prophet's Birthday; the start of Ramadan; Eid Al Fitr(ending the Ramadan fast); Eid Al Adha ( the feast of sacrifice). At these feast theirs lost of dishes present but most of those dishes are meat dishes because that's what they sacrifice and meat is a big part of the culture so they like to start with meat and then rice and lots and lots of naan. Their is a requirement when it comes to certain such as meat it has to be halal.
The cuisine of Afghanistan famous for its aromatic spices and wonderful flavor. The traditional food are served for many different occasions engagements and eid. When visitors come to an afghans house they will bee offered with food and drinks like tea,coffee,cookies,cake etc. The basic foods in Afghanistan are Cheese, chicken, eggs,tea, a variety of fruit and vegtable.On New Year's Day in Kabul its a custom to serve a drink made of seven dried fruits called Haft Mewa. The Afghan Specialties are shish kebab which is alternating pieces of lamb and pure white chunks of lamb fat in order to enhance the flavor of the meat. Theirs also Qabuli Pilau which is obsessed pieces of lamb shank and saffron rice topped with thinly sliced carrots and raisins.
-Neuwirth, G. (1998). Afghanistan: A cultural profile. Ottawa: Catholic Immigration Centre.
-Ember, M., & Ember, C. R. (2001). Countries and their cultures. New York: Macmillan Reference USA.
-Subscriber area only. (n.d.). Retrieved January 22, 2016, from http://online.culturegrams.com/world/world_country.php?cid=1
Theirs many special occasions which have many special dishes like Pilau Rice is served with meat,carrots,raisins, pistachios or almonds.The preferred meat is chicken,lamb,beef,camel,kebabs,ravioli and noodle soup is also provided. Theirs vegetables like spinach,zucchini,eggplant,turnip,peas and beans etc. Fresh fruits are eaten as dessert, Dinner starts by drinking tea with dry fruits and pastries/cake then it goes to food and everyone used sit on cloths on the floor together and eat but now for special occasions theirs they sit on tables but when their at home they sit on the floor. After food tea is drinker one more time and after that you eat fresh fruits
RECIPE FOR MANTU
2 packets gow gee wrappers
splash of oil
500 g lamb mince
1 kg onions, diced
1 tbsp coriander powder
crushed black pepper
Topping for sauce
250 g yellow split peas
splash of oil
2 onions, diced
2 garlic cloves
3 tomatoes, diced
1 tbsp tomato paste
1 tsp salt
3 tbsp oil
Topping for yoghurt
500 g plain yoghurt
2 garlic cloves, crushed
Heat oil in a frying pan. Add the mince and stir until golden brown. Add onion and cook until transparent, then add the coriander and pepper and mix through. Take pan off the heat and place mixture in a dish to cool. (Note: this mixture should have more onion than meat.)
Soak split peas for 2–3 hours or overnight. Heat oil in a frying pan and cook onion and garlic until lightly browned. Add tomato and tomato paste. Add split peas and ¾ cup water and cook for 30–45 minutes until soft. Season with salt and pepper and set aside.
In a separate bowl mix yoghurt with garlic and salt to taste.
If using square gow gee wrappers, place a spoonful of filling in the centre of each wrapper. Moisten edge of pastry squares with water. Lift corner to corner and seal, then wrap two corners of the triangle to seal in filling.
For homemade pastry (see below), place a spoonful of filling in the center of the rolled-out dough. Dip finger in water and moisten the circumference of the pastry shape. Lift the outer rim to meet in the middle. Seal the edges by pressing together to form dumplings.
Oil the base of steamer to prevent sticking and place dumplings carefully across oil. Steam for 25 minutes.
Smear a fine layer of garlic yoghurt over base of two large serving plates. Place the dumplings in a circular decorative manner. Evenly drizzle the remaining yoghurt over the dumplings, followed by the split pea sauce. Scatter with dried mint and chilli powder.
Pastry (if making)
Place flour in a large mixing bowl and gradually add water, mixing with hands until it becomes doughy. Leave the dough to settle for 15–20 minutes or until it becomes firm. Separate dough into small handfuls and roll into individual ball shapes. Scatter some flour on the bench surface and using a small rolling pin, roll the balls into circular shapes.
FATCATS for the meal
Appeal to senses- Taste,smell,appearance
Aroma- Fresh,Spicy,Sweet Sour Fragrance
Temperature-Hot but could be served Cold