A specialty of Pashtun cuisine, chopan kabob is made with lamb meat roasted over a traditional Afghan charcoal brazier called mankal. It was named after sheep herders (chopan is a Pashto word for shepherd) who used to rub chunks of lamb with plenty of salt, skewer them on twigs or small branches, and roast the meat over a fire while watching their flocks.
Today, chopan kabob can be found in numerous kebab street stalls called dukan-e-kebabi. It is often made with jijeq - pieces of fat from the sheep's tail which are added to lamb skewers for extra flavor, while the meat is sometimes pre-marinated.
The crown of Afghan cuisine, Kabuli pulao is often said to have been originally created by the upper-class families of Kabul who could afford to prepare this elaborate meat and rice dish. Over time, pulao had spread across the country and changed its name to qabili pulao, derived from the Dari word qabil, meaning capable or able, as it was considered that only a truly skilled chef could make a good Afghan-style pilaf.
Moreover, an Afghan woman's marriage prospects are said to depend on her ability to make qabili palau. This national dish traditionally consists of steamed long-grained rice mixed with caramelized carrots, raisins, almonds, and chunks of lamb meat, although chicken and beef are also often used.
MAIN INGREDIENTS
Shalgham challaw is a traditional stew originating from Afghanistan. It's usually made with a combination of lamb shoulder (bone-in), turnips, oil, onions, chili powder, ginger, salt, and brown sugar. The lamb pieces and onions are sautéed in oil, covered with salted water, and cooked in a pressure cooker in order to soften the lamb.
The turnips, chili powder, ginger, sugar, and water are added to the meat and cooked until the meat and turnips are fully cooked and tender, but not falling apart. Finally, the stew is served over steaming hot challaw (plain rice).
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