Parwana: Recipes and Stories from an Afghan Kitchen by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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"Four spices" (Chaar masalah) (page 21)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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"Seven fruits" (Haft mewa) (page 22)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Spinach and lamb curry (Sabzi) (page 25)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Homemade yogurt (Maasteh khanagi) (page 26)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Cookies for Nowroz (Kolcheh Nowrozi) (page 29)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Crispy fried fish (Mahee) (page 30)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Jelabi (page 33)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Steamed dumplings: lamb (Mantu 1) (page 38)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Boiled chive dumplings: lamb (Ashak 1) (page 44)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Lamb kofta sauce (page 46)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Vegetarian tomato sauce (page 47)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Stuffed flatbread (Bolani) (page 48)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Afghan breakfast eggs (Tokhme banjanromi) (page 65)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Lamb skewers (Kebabeh sikhi) (page 66)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Lamb kebab (Du pyaza) (page 69)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Chicken kebab (Kebabeh degee morgh) (page 73)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Yogurt-braised lamb (Gosfand lawang) (page 77)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Pan-cooked lamb kebab (Karayee gosfand) (page 78)
from Parwana: Recipes and Stories from an Afghan Kitchen Parwana by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi
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Notes about this book
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- ISBN 10 1623718759
- ISBN 13 9781623718756
- Linked ISBNs
- 9781760524357 (United Kingdom) 9/1/2020
- Published Sep 01 2020
- Format Hardcover
- Page Count 256
- Language English
- Edition First
- Countries United States
- Publisher Interlink Books
Publishers Text
Parwana tells one family's story of a region long afflicted by war, but with much more at its heart.
Author Durkhanai Ayubi's parents, Zelmai and Farida Ayubi, fled Afghanistan with their young family in 1987, at the height of the Cold War. When their family-run restaurant Parwana opened its doors in Adelaide, Australia in 2009, their vision was to share an authentic piece of the Afghanistan the family had left behind, a country rich in culture, family memories infused with Afghanistan's traditions of generosity and hospitality.
These recipes have been in the family for generations and include rice dishes, curries, meats, dumplings, Afghan pastas, sweets, drinks, chutneys and pickles, soups and breads. Some are celebratory special dishes while most are day to day dishes. Each has a story to tell.
With beautiful food and location photography, this compilation offers valuable insights into the origins and heritage of Afghan cuisine and a fresh perspective to one of the oldest civilizations.