An Afghan Feast at Tanabel
The great Ambrose Bierce is credited with having remarked that war is God’s way of teaching Americans geography. Now that we have had 17 years to find Kabul on a map, it’s high time we get to know the food, as well.
This dinner will be a phenomenal way to do get to know Afghan cuisine. Our friends at Tanabel, a refugee powered catering and food company, will host us this month. Chefs Naseema Bakshi from Kabul and Hannah Goldberg will cook a wonderful feast of nose to tail, or kaia pacha. It’ll be small, intimate, and if you’ve been to one of Tanabel’s dinners before, you know the food will be amazing. If you haven’t, then you’re missing out. Just look at the elaborate menu: Lamb brains. Kidneys. Liver kebabs. Rosewater and Cardamom rice pudding.
An Afghan Feast at
Tanabel
Nani barbari
Homemade flatbread with nigella seeds
Pai morqh sork shoulda
Fried chicken feet
Mantu
Spiced beef dumplings served with homemade yogurt and spiced tomato sauce
Kebabi jeegar goshfand
Grilled lamb’s liver kebabs
Gorda wa qalb
Lamb’s kidneys and hearts cooked with sweet peppers and spices
Maqhzi goshfand hamramy
Lamb’s brains with eggs
Shekamba hamraie nakhod
Lamb’s stomach braised with chickpeas
Kala pacha
Lamb’s heads and feet stewed with spices, served with a soup of its cooking liquid
Dalda
Spiced bulgur and mung bean pilaf topped with fried onions and dill
Tarkari
An abundant platter of fresh herbs, sour oranges and radish
Ferni
Cardamom and rosewater rice custard topped with pistachios
Shirpira
Saffron and cardamom milk fudge served with cardamom green tea