Happy Sunday folks!
How was everyone’s weekend? Mine was good, though I find myself sitting here Sunday night with the to-do list not all that much shorter than it was on Friday. I’m not sure how that happened, but c’est la vie. One of the casualties of the weekend was the koththu roti from Sri Lanka. Rather, I chose to eat french fries and chicken wings (you can take the girl out of Buffalo, but can’t take the Buffalo out of the girl…) last night while watching Wisconsin squeeze by Arizona, catapulting me from around 11th place in my office pool to 4th. SCORE!. And as for today, I realized by the time I finished cooking up some of the dishes for this week, I wasn’t hungry enough to make a whole new meal. Once you take a look at these stuffed onions, you’ll understand why. PHE-NOM. Don’t worry, the ingredients are in the fridge, so I’ll most definitely backtrack for at least one meal this week.
Moving westward, we’re in Afghanistan and Uzbekistan. Do you know anything about those cuisines? Me either, but this is what I found out.
Afghan food fuses the flavors of the neighboring regions and ethnic groups, namely the Pashtuns, Tajiks and Uzbeks. Not only that, being so close to India, it can’t help but borrow from that as well, and uses spices like saffron, coriander, cardamom and black pepper. Uzbek cuisine is similar, and both countries rely heavily on meat, rice, wheat and dairy. Since I’m out of commission for the latter two ingredients, I’m doing my best to work with the former. Reading through my selections for the week, it definitely has not been a problem. It’s obvious from these choices that we’re heading flavor-wise into more Mediterranean territory and I’m oh-so-out-of-my-head ridiculously excited about it.
Picture from Afghancooking.net
Maushawa (bean and meatball soup)
Shirqovoq (pumpkin rice porridge)
Osh Pyozee (stuffed onions)
Shakarli Bodom (sugar-coated almonds)