Afghanistan food is as rich in flavour as it is in diversity. From fluffy white rice served with korma, to perfectly spiced dumplings swimming in a vibrant tomato sauce, this Middle Eastern country has everything a food lover could want.
But the real crown and glory of Afghanistan food is the humble charcoal cooker - giving Afghan’s famous meat dishes a deeper, smokier taste.
Afghanistan: a brief history
Afghanistan borders Turkmenistan, Uzbekistan, Tajikistan, China, Pakistan and Iran. And for almost two thousand years, this little country was the place where important trade routes between India, China, the Middle East and Europe happened.
As a result, Afghan cooking is strongly influenced by Persia and India - which explains the amazing flavours of cinnamon, cumin, nutmeg and mint.
Mankal
A mankal is Afghanistan’s traditional charcoal brazier - in simple terms, it’s a small stove heated with charcoal and used to roast meat.
Traditionally, Afghan chopans (sheepherders) would use a mankal to cook their food while they watched over their sheep at night. Using twigs or small branches as skewers, the chopans would rub chunks of lamb with plenty of salt and roast the meat over their homemade mankal.
The chopans made this dish so much that eventually it was named after them - the chopan kabob.
How to make chopan kabobs
Ingredients
2 kilos of goat or lamb ribs
1 red capsicum
2 small green capsicums
1 1/2 red onions
4 cloves of garlic
1 green chilli
1 bunch of coriander
1 tablespoon of cumin
1 tablespoon of salt
1 teaspoon of chilli flakes
1/2 tablespoon of white pepper
2cm square block of ginger
Method
Cut the capsicums, chilli, onion into small pieces. Place into a food processor along with the garlic, coriander, and ginger. Pulse until the mixture turns into a paste.
Cut the ribs into chucks. Using a sieve, pour the paste mixture onto the meat. Add the cumin, salt, chilli flakes and white pepper and mix all together. Don’t be afraid to use your hands!
Leave the meat to marinate for a minimum of 8 hours. The longer it can marinate, the more in-depth the flavours will be.
Skewer the marinated meat on long wooden or metal skewers. If your skewers are wooden, make sure you soak them in water for at least 30 minutes before using them. Set the skewered meat aside on a plate and pour any remaining marinade over the kabobs.
Heat your charcoal cooker.
Place your kabobs over the charcoal cooker, turning occasionally, for 10 - 15 minutes.
Serve with a side of delish naan bread and fresh salad.
Make your own Chopan kabobs at home
Packa
Constructed from sleek stainless steel, the Packa from Billy Smoker is designed to blend with modern décor.
Use natural materials, like sand, dirt, rubble or used bricks to light the Packa cooker. Then use the large cooking surface and dual air control for cooking the best meal you’ll ever have. In fact, the cooking surface is so big that you can fit up to six skewers on it.
Worried that the cooker might ruin your floors? No problem. The Packa has an elevated base to prevent any heat from damaging your floor.
Swords
Feel like a knight in shining armour with your very own BBQ swords.
Available in a pack of two, these swords – also known as the less fun name, skewers – are used to hold the meat together as you smoke it above your cooker. The sword heats up and cooks the meat from the inside, while the outside becomes charred and smoky. This creates a rich flavour while reducing your cooking time.
These swords are compatible with Billy Smoker’s Exo, Bricky, and Packa cookers.
Adelaide Outdoor Kitchens specialise in outdoor kitchens. All our projects are unique and designed specifically to our client’s needs and budgets. Give Justin a call on 0437 658 850 to book your visit to our showroom.
