A few years ago I documented my cousin Marjan cooking an Afghan specialty, Burani Kadu and Nan which translates to Grilled Squash with Yogurt Sauce and Bread.  Friends are still asking for the recipe – so here it is!

Burani Kadu Ingredients

• 1 large butternut squash
• 1/2 cup vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 1/2 tbs tomato paste
• 2 tsp fenugreek
• 2 tsp turmeric
• salt
• sugar
• red pepper

Yogurt Sauce

• 8 oz strained yogurt
• 1 garlic clove, diced
• salt

Serves 3

Though a winter vegetable dish, this recipe is delicious all year round.

Peel the squash and cut into 1 inch rings (remove all seeds).  Heat oil in a large pan and fry the onions over medium heat until soft and golden brown.  Add the garlic and tomato paste.  Add the squash and fry on both sides.

Mix in the fenugreek, turmeric, salt, red pepper, and sugar (you can add more or less spices to your liking–I tend to like it spicy and sweet, so I add a lot of red pepper and about 1/4 cup of sugar).  Continue to cook squash over medium/low heat until the squash softens, about 15-20 minutes.  Water will have come out of the squash, so it is not necessary to add any.

In a separate bowl, strain yogurt by either placing a paper towel on top of the yogurt or using cheesecloth. Leave in refrigerator.  Once the Burani is fully cooked remove strained yogurt from the refrigerator and mix together the yogurt, garlic, and salt.

To serve, put half the yogurt on a long serving dish and arrange the squash on top.  Add the remaining yogurt and leftover cooking juices on top.  Serve immediately with the fresh Nan.

What do you eat this with?

Nan Ingredients

• 5 1/4 cups of unbleached flour
• 1 tbs salt
• 1 tbs sugar
• 1 pkt yeast
• 6 tbs vegetable oil
• 2 cups warm water
• sia dona (carroway/nigella seeds)  you can also use poppy or sesame seeds

Yields 2 large pieces of bread

Sift the flour, salt, and sugar into a bowl.  Add the yeast and mix to combine dry ingredients.  Mix in the vegetable oil.  Gradually add the warm water into the flour mixture.  Knead with hands until the dough is smooth and elastic.

Cover the bowl with a cloth and leave to rest in a moderately warm place for about an hour until the dough is about double in size.  Preheat oven to 500F.  Grease a baking tray.  Place bread in the baking tray and roll out dough (much like pizza dough).  The dough should be very thin, about 1/4 inch thick.  Spread  melted butter on top of bread.  Form deep grooves down the enter bread (this helps the bread from forming air bubbles).  Add the sia dona generously on the bread.  Bake for about 10-15 minutes until the bread is golden brown.  You can flip over the bread to brown the top side for a couple of minutes (optional).  Repeat procedures for any access remaining dough.

Thank You Marjani!

This tutorial was inspired by being consciously aware of passing on great traditions and not forgetting the important aspects of family and culture.

1979–I was born, the country was at war, and a new life was ahead of us. I was only 2 years old when I came to America. We were political refugees. Our home was Afghanistan, not here. Years followed, and we were viewed as displaced persons, transnationals, but for me, these were just words which constituted confusion. The shock of moving to America still resonates. I still feel the confusion.

I am part of a matriarchal family. My grandmother, Bobo, was everything. She knew how to make sense of all the confusion. As for most cultures, food is more than a means of energy consumption; it is the elasticity that maintains unification. For my family, it was to help us remember our past, our very fragile past which has literally disappeared.

And now, my grandmother is gone. Her legacy continues with my mother, aunts, cousins, sister, and me. I remain devoted to all the wonderful lessons she has taught me and only hope to continue with her stride.

The first recipe in this series is my favorite dish Bobo would make. If I was ever upset, she knew exactly how to make me smile. By preparing these dishes it truly does remind me of a time filled with clean, pure happiness.

I have learned to accept the past with all of its heartaches and by passing forth a little piece of my Afghan culture I am able to understand my place here.

Reference

Saberi, Helen.  Afghan Food and Cookery.  New York:  Hippocrene Books, Inc., 2000.

Tags: afghanistan, family, recipe

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