My neighbour was telling me about this dish a while ago and they way she explained it made my mouth water. I asked her a copy of the recipe and here it is now on Zaar. I’ve only tried it once and next time I make it I may remove the liquid/sauce and puree it so it could be a thicker green sauce. I will also try it with chicken thighs as I used chicken breast and it wasn’t tender as I wanted it to be. Overall the flavours were yummy and I served it with cous cous. UPDATE!! After much consideration and experimentation, I’ve double to sauce as suggested by the reviewers – NOTE!! An “average” sized bunch of coriander is 60 grams (2 oz) = 1 1/2 cups chopped
A popular salad in Afghanistan, it’s made up of tomatoes, onion, cucumbers, radishes, lemon, cilantro and salt. I like to add just a little drizzle of honey in the dressing.From Afghan cooking.
“Salata is always light and crunchy, making it a perfect counterpoint to Afghan cuisine’s heavier dishes. Some Afghan cooks consider it a point of pride when the diced vegetables are small and uniform in size. The result reminds a little of a colorful bowl of confetti. For those in Afghanistan who can afford fresh vegetables, salata is a staple on the Afghan table. If you can’t get your hands on any decent tomatoes, hang onto the recipe until you can.” Modified recipe off http://www.afghancooking.net by Humaira Ghilzai and Katie Morford.
Here is my traditional recipe for Ros Bratel, which is a very old recipe from Algeria. It is simple to make with just a few ingredients & is really delicious. Eat it with plenty of fresh crusty bread for an inexpensive, light meal or have it as a side to roasted meats etc.
This stew is a traditional Algerian recipe called “Died b’l-Qasbour.” It is seasoned with saffron and cilantro. Serve over rice or couscous.
