The most comprehensive collection of authenticamp10Afghan recipes published in English this cookbook brings the legendaryamp10hospitality and foods of the Afghan table to readers everywhere.amp10amp10Sinceamp10ancient times Afghanistans location in the heart of Central Asia has made itamp10a crossroads for multiple cultures and culinary influences. The ancient city ofamp10Kabul was a hub for European Chinese and Indian merchants as well asamp10intellectuals and spiritual leaders. In this context Afghanistanamp8217s rich and multifaceted culinary identityamp10evolved.amp10amp10To this day Afghans retain the tradition of preparing foodamp10with freshly harvested ingredients. In most villages flour is still ground inamp10local mills and cows are milked daily and the milk is then processed intoamp10fresh butter or yogurt. Kabobs ranging from chicken beef lamb and fish areamp10seasoned with delicate spices before grilling. A variety of fresh vegetables fruitsamp10and herbs along with lentils and meat are used to prepare traditional stewsamp10called qurmas. amp160Considered Afghanistanamp8217samp10national food rice dishes called palowamp10are cooked with meat onions and distinctive spices such as cumin cardamomamp10cinnamon cloves and black pepper. Dough prepared with freshamp10ingredients is shaped into bread cookies and cakes before being baked in aamp10preheated ground oven called a tandoor. Aromatic spices and crunchy roastedamp10nuts combined with fresh milk and wheat create unique desserts that are simpleamp10to prepare but deliver impressive results amp10amp10Kabul native Zarghuna Adel brings a lifetime of cooking experienceamp10and years of research into this unique cookbook which features authenticamp10Afghan recipes that were lost or forgotten in the course of four decades of waramp10and displacement. This volume features over 225 recipes each with easytofollowamp10instructions and a color photograph. Fifteen chapters cover the range of Afghanamp10culinary offe