I am looking for good Afghani food (authentic) anywhere contained by New York City.
Answer:
IF YOU CAN'T FIND ONE IN NEW YORK CITY<HERE IS ONE YOU CAN MAKE YOURSELF:
Afghan Lamb Kabobs with Ginger, Red Wine, and Bay Leaves
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Keys : Bbq Barbecue Lamb Meats Alcoholic Afghan Afghanistan Middle Eastern Warm
Ingredients :
1smleg of lamb in the order of 3 pounds
6tblginger puree or
2xinches fresh ginger grated
1/2botred wine or to cover
2xfresh bay leaves bruised
ghee mustard grease, or olive oil, for brushing
the deep salt
naan bread or flour tortillas
cucumber raita suggested
1xcucumber seeded, sliced, salted,
later rinsed and patted dry
1xtomato seed and diced
1xonion finely sliced
1/2cupplain yoghurt
salt and freshly ground black pepper
Method :
* 12 Long metal kabob skewers
* Ask the butcher to cut the leg of lamb across the bone into gummy slices, about 1 1/4 inches far-reaching. Remove and discard the central bone from respectively slice, then cut the meat into 1 1/4 inch cubes.
* Put surrounded by a bowl, add the ginger, and turn to coat. Add the wine and inlet leaves, cover, then marinate within the refrigerator for 1 hour or up to 2 days.
* Remove from the marinade and pat dry. Thread onto metal skewers, brush with melt ghee or oil, and sprinkle next to sea saline.
* Mix the Raita ingredients together in a small bowl and set aside.
* Light an outdoor grill or preheat a broiler until exceptionally hot. Grill or broil the kabobs for about 5 minutes on respectively side, until the meat is crisp and brown outside and still pink inside. Serve with the raita and warm naan bread or tortillas.
* NOTES : All through Pakistan and Afghanistan, restaurants and roadside barbecue stalls produce iron skewers of lamb, chicken, and occasionally beef. The skewers are terrifying u give or take a few a yard long u and served surrounded by great bundles in the middle of the table next to huge piles of delicious fresh naan bread. Muslim cooks wouldn't use wine or the ginger, for that thing, but I think it improve the flavor enormously. Beef is also right cooked this way.
EVERYWHERE. Just drive around and look. Im not sure where exactly tho but ive be up there a couple of times and I found abundantly of middle eastern food *im Egyptian*.
I expect I've seen an Afghan restaurant somewhere contained by Queens....cannot remember where but I will bet you can find one by looking on www.chowhound.com.
Wow, that recipe for kabobs looks terrific...
More Questions & Answers...
Answer:
IF YOU CAN'T FIND ONE IN NEW YORK CITY<HERE IS ONE YOU CAN MAKE YOURSELF:
Afghan Lamb Kabobs with Ginger, Red Wine, and Bay Leaves
[Reset]
Keys : Bbq Barbecue Lamb Meats Alcoholic Afghan Afghanistan Middle Eastern Warm
Ingredients :
1smleg of lamb in the order of 3 pounds
6tblginger puree or
2xinches fresh ginger grated
1/2botred wine or to cover
2xfresh bay leaves bruised
ghee mustard grease, or olive oil, for brushing
the deep salt
naan bread or flour tortillas
cucumber raita suggested
1xcucumber seeded, sliced, salted,
later rinsed and patted dry
1xtomato seed and diced
1xonion finely sliced
1/2cupplain yoghurt
salt and freshly ground black pepper
Method :
* 12 Long metal kabob skewers
* Ask the butcher to cut the leg of lamb across the bone into gummy slices, about 1 1/4 inches far-reaching. Remove and discard the central bone from respectively slice, then cut the meat into 1 1/4 inch cubes.
* Put surrounded by a bowl, add the ginger, and turn to coat. Add the wine and inlet leaves, cover, then marinate within the refrigerator for 1 hour or up to 2 days.
* Remove from the marinade and pat dry. Thread onto metal skewers, brush with melt ghee or oil, and sprinkle next to sea saline.
* Mix the Raita ingredients together in a small bowl and set aside.
* Light an outdoor grill or preheat a broiler until exceptionally hot. Grill or broil the kabobs for about 5 minutes on respectively side, until the meat is crisp and brown outside and still pink inside. Serve with the raita and warm naan bread or tortillas.
* NOTES : All through Pakistan and Afghanistan, restaurants and roadside barbecue stalls produce iron skewers of lamb, chicken, and occasionally beef. The skewers are terrifying u give or take a few a yard long u and served surrounded by great bundles in the middle of the table next to huge piles of delicious fresh naan bread. Muslim cooks wouldn't use wine or the ginger, for that thing, but I think it improve the flavor enormously. Beef is also right cooked this way.
EVERYWHERE. Just drive around and look. Im not sure where exactly tho but ive be up there a couple of times and I found abundantly of middle eastern food *im Egyptian*.
I expect I've seen an Afghan restaurant somewhere contained by Queens....cannot remember where but I will bet you can find one by looking on www.chowhound.com.
Wow, that recipe for kabobs looks terrific...
More Questions & Answers...