Afghan cuisine is unique in their types of foods and preparation techniques. It is known that foods that form the Afghan cuisine, flavors and spices are a great mix of flavor culinary traditions of the regions across the country. Despite the Middle Eastern food, excessively hot and spicy dishes in Afghanistan are known, are neither too hot nor spicy. Another great feature of the cooking at home is that, unlike their Western neighbors, the food does not taste here. Western travelers are impressed with the food here and it has been shown that foods in Afghanistan are a unique blend of exotic ingredients and great taste.
Cooking and eating play a very important role in the culture. The food is seen as something that the people and culture brings an Afghan always owes his / her food to share with others. In Western countries is Rood make unannounced visits to consider, but it is very different with respect to Afghanistan. guests can are always welcome here and people usually fall in without warning and there is never a problem for the host. People always have food for their customers and have nothing to offer his host, is not known, even in the poorest families. This could not hungry Afghan food, get up no matter how little time the host is prepared.
The dishes served in Afghanistan are usually symbolic occasions such court Qaabuli Pallow that the crown of the Afghan cuisine is considered and only serves to special clients or on special occasions, usually weddings. There is another dish that serves as thread called new mothers because it is quite easy, while a high nutritional value has stomach. Dogh is just a bowl of summer and mahi dishes are always on the table for Nowroz (New Year). Eggs are a particularly preferred ingredient prepared in many ways for those guests are well fed. People in Afghanistan believe that eating a very important element in nature, and that, depending on the ingredients, which can produce heat, cold or neutral temperature in the human body. Afghans have great respect for food and there are some essential foods, the special importance that I considered certain situations, for example, a piece of bread to walk a sin.
Creativity is a very important feature of the kitchen Afghanistan, because there are many dishes that can “improve” imagination and taste after cooking. The most important thing about food culture in Afghanistan, that everyone should fill the end of the meal and be satisfied.
Every autumn Afghan Muslims celebrate their spiritual feast called Ramadan. The New Moon is the beginning of Ramadan, which requires a month of religious and personal reflection, fasting and finally fixed. The Afghan people honor of this holy month with banquets and strengthening, which should make both the quick and useful and enjoyable festival.
Or Suhoor morning meal is the most important meal of the day, food is forbidden during the day. Afghans traditionally eat porridge, bread and plenty of fruit at a very early stage near dusk as possible.
can the Iftar dinner or people eat their daily fast and traditional snacks are still the bread, cheese and fruit to stop. Then everyone should spend some time in prayer, and then you can have the big dinner which usually consists of heart stews or vegetable dishes.
Eid ul-Fitr or the end Feasting represents the end of Ramadan, organized a big party and the food served better today than all meals served during Ramadan. The people of Afghanistan are now preparing their veils and chicken dishes and all kinds of spicy food that can impress anyone with its unique and exotic flavor.
Campari juicy tomatoes all year. The taste of Campari tomatoes ripened just to chop the right to make or use Sor salad sauce.
Anyway you look at it, nothing tastes as fresh as a juicy ripe tomatoes. Now fresh from the vine-like throughout the year in Campari tomatoes, a new variety, the way people think changes tomatoes.
perfectly round, about the size of a golf ball and bright red, Campari greenhouse has grown rapidly and is a favorite tomato be America.
Tomatoes are sold grapes on vine guarantee fresh taste and advice; its small size them also an ideal tomato sandwiches ago.
For maximum flavor, leave the tomatoes on the vine after purchase and store at room temperature; Cooling permanently change the taste of tomato.
It is easy to add fresh flavor to your favorite foods. Campari mixture of diced tomatoes with cubes of mozzarella, fresh basil and balsamic vinegar. Or end a career Campari eggs with tomato slices for an extra ration of lycopene in the morning.
The following salad is perfect to bring any informal meeting:
Campari tomato salad with Gorgonzola Penne
Preparation time: 20 minutes Servings: 6
8 oz tap
1 package. (6 ounces) spinach
Campari 6 tomatoes, seeded and diced
1 package. (4 oz). crumbled Gorgonzola
1 C. Salt
1/2 c. freshly ground black pepper
3 c. extra virgin olive oil
1 tbsp. red wine vinegar
1/3 cup pine nuts, roasted
1. Cook pasta according to package directions and drain.
2. Put the hot pasta, spinach, tomatoes, cheese, salt and pepper in a large bowl; Drizzle with oil and vinegar.
3. Mix gently until blended; sprinkle with pine nuts just before serving. Hot or at room temperature.