Cut the flesh into 1/2 to 1 inch cubes. Even my daughter Aria liked the dish. Stew meat cleaned and cut into 2 1/2-3 inches so it can hold up during the slow cooking, 3 pounds bone-in beef stew cut in 3-inch squares. Humaira Ghilzai shares authentic Afghan cuisine, stories from Afghanistan and insights about Afghan culture in her extensive blog about Afghan culture and food. Awesome! This sounds interesting, I live in the suburbs of Philly and was actually interested in which restaurant you are referencing. I’m so glad you enjoyed it. It is considered a kebab in Afghan cuisine, but I am calling Do piazza a stew since it is served with its broth after being slow cooked until the meat is tender. The broth brings the key flavors as it adds an extra dimension to the meal when poured over the meat, the lentils and the bread. Wanting to lose nothing in translation, we fretted over qorma and kebabs * Information on shows, books, and events relating to Afghanistan and the Middle World. The best way to go about this is to cut it into a few large chunks, scrape out the seeds and pulp, then go at the outside with a peeler or sharp knife. I made this for dinner yesterday with added lentils and kale. Served it with brown rice and yogurt (will try cashew cream soon though!). Set aside. Can’t wait to try it! Your email address will not be published. Add chili paste, salt, sugar, broth, tomato paste and pumpkin. Add the meat, one tablespoon of salt, turmeric and black pepper to the pan. Things have changed quite a bit since I went vegetarian back in the early nineties. I’ve never been to Ariana, though I will check it out next time I’m in that part of town. Thank you so much! Thanks so much for sharing – it always makes me super happy to hear when people have success with my recipes :). Humaira opens the world to Afghan culture and cuisine through this blog. You may contact me at humairaghilzai@gmail.com. “The Little Coffee Shop of Kabul” ~ A Novel, "Turmeric - The Wonder Spice" ~ A Cookbook", "Yogurt Culture" ~ A Global Look at How to Make, Bake, Sip and Chill the World's Creamiest, Healthiest Food. Sign up for email updates and receive a free copy of my veggie burger e-book! In a heavy bottom-stewing pan add olive oil and heat on medium-high. Mmmmm that looks delish! Add some Cardamom to Afghanise it even more! Thanks. I made this a couple of days ago, it’s so delicious! I’m really trying hard to like pumpkin this year, and the pictures make this look really yummy, so maybe! Your email address will not be published. Make sure that the vinegar covers the onions, if not add more vinegar. Recipe Categories: Pantry & Spices | Starters & Salads | Main | Pastas & Soups | Afghan Kebabs | Sips | Sweets | Menu | Vegetarian | Gluten Free | Bread | Favorite International Recipes. Most people know kebabs as meat on skewers, but in Afghanistan kebabs take many shapes and forms. I would love to help you with your creative project. I feel the same about this recipe and totally fell in love with the savory, pumpkin spiciness the first time I tried it. Filed Under: Entrees Tagged With: afghan, cilantro, pumpkin. I flavored the dish according to what spices I thought I could taste in the restaurant version, so I’m not sure as to the authenticity, but I can promise that it’s delicious. Ariana is the restaurant – it’s on Chestnut Street in old city. I remade this recipe three years after originally posting, in order to reshoot the photos, and I felt like the spices were a bit off, so they've been updated in the ingredients list. It is considered a kebab in Afghan cuisine, but I am calling Do piazza a stew since it is served with its broth after being slow cooked until the meat is tender. It became almost a hobby to pop into restaurants offering different global cuisines just to see what they had to offer. Juicy chunks of pumpkin are simmered in tomato sauce with spices, then served over basmati rice with cashew cream to make this Afghan-inspired pumpkin stew! Nutrition information does not include accompaniments. (www.philaopenstudios.org). And you should totally check out Ariana – I used to love that place when I lived in Philly. Peel and seed pumpkin. Learn more about Humaira’s work. LAST UPDATED: January 25, 2018 • FIRST PUBLISHED: September 27, 2016. I was thirteen years old and living in suburban southeastern Pennsylvania at the time. So I basically subsisted on mostly salad and bagels until early adulthood. I’m actually just reading this now! I tried them out one by one. It is a lot of fun to use your hands to eat this dish. In a heavy bottom-stewing pan add olive oil and heat on medium-high. Thank you! I'm a former attorney turned professional food blogger. Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported license, ← YOGURT THE CROWNING TOUCH OF AFGHAN RECIPES. This post first published on Connoisseurus Veg on October 14, 2013. I really like your blog, will be a frequent visitor. You’re welcome and please enjoy!! It was amazing. I always love to hear when someone enjoys one of my recipes – thank you so much for sharing!!! If you want to give this a try when pumpkin isn’t in season, you should be okay subbing butternut squash. If you made the original version and loved it, it called for 1 tablespoon turmeric, 1 teaspoon cumin and 1/2 teaspoon cinnamon. Give this one-bowl dish a try; it will be a hit with the kids. Katie (co-founder of this blog) and I had a lot of fun applying recognizable food terms to Afghan dishes: aushak became Afghan dumpling, falooda became Afghan sundae and sabzi became braised spinach. Thank you!Click here to download the menu. The onions will be used as garnish. I finally got around to creating my own vegan version of Afghan pumpkin. Add the 1 1/2 cups of the beef broth. You can read more about me here. Juicy chunks of sugar pumpkin are simmered in tomato sauce with spices, then served over basmati rice with cashew cream to make this Afghan-inspired pumpkin stew! The boyfriend even left out the rice and just devoured the pumpkin. Blanket a large serving platter with one or two lavash bread. Do piazza is one of these hard to classify dishes. I definitely want to try this! Bring to simmer. Required fields are marked *, Copyright © 2013-2020 Tofu Press LLC and Alissa Saenz. I recently acquired the recipe from Jeja (my mom) fulfilling a reader’s request for this recipe. And thank you for the compliment :), Definitely trying this :-). Add the yellow onions and fry until golden brown, around 15 minutes. Top with cashew cream and cilantro. I later discovered that pumpkin stew is a pretty popular dish in Afghanistan, and have ordered it the few other Afghan restaurants I’ve had the chance to try out.

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