Silk Route food memoir by Shayma Saadat – The Spice Spoon
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Archive for: Afghan
Shir Khurma – Vermicelli Pudding in the Afghan Manner
Karachi and My Family – Life Amidst the Bombings
Eid Mubarak – 2013
My Workshop – How to Make Chutney
‘Cooking Along the Silk Route’ in Washington, DC
My Workshop – How to Make Aushak, Afghan Dumplings
Morabayeh Holou – Peach Compote in the Afghan Manner
Elaichi Chai- Cardamom Tea in the Pakistani Manner
Chutney Surkh-e-Murch: Red Pepper Chutney in the Afghan Manner
Boulani- Potato Turnovers in the Afghan Manner
Gosh-e-Feel: Baby Elephant Ears- Fried Pastry in the Afghan Manner
Borani Kadu: Roasted Butternut Squash Verrines in the Afghan Manner
Ami’s Kebabs
Keema Bharta Borani- Aubergine & Savoury Mince Borani in the Afghan / Pakistani Manner
Doogh-Yoghurt Drink (Lassi) in the Afghan/Persian Manner
A Picnic Potato Salad in the Afghan Manner: Borani Kachalu
Dal- Lentils in the Pakistani / Afghan Manner
Aromatic Rice Pilaf: Yakhni Pulao in the Pakistani / Afghan Manner
Aubergine with Savoury Mince in the Afghan Manner: Bonjon Keema
Sawayan / Shir Khurma: Vermicelli Pudding in the Pakistani / Afghan Manner
My Guest Post on Motherhood: The Final Frontier (Plus Preview of My Mum’s Vermicelli Pudding)
Fresh Dill-Spiced Rice in the Afghan Manner: Chelo Shibit
Saffron Rice-Pudding in the Persian Manner, Sholeh Zard
Basmati: The Jewel in the Crown
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