Helmand

Pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce, topped with ground beef sauce.

Pan-fried eggplant seasoned with spices, then baked with fresh tomatoes, served on yogurt garlic mint sauce.

Brick oven baked twin pastry shells, one filled with leeks and scallions, the other with spice potatoes, garnished with yogurt mint.

Lamb and fresh vegetable soup.

Lamb, mung beans, chick peas, black-eyed peas, and yogurt soup.

Mixed green salad served with balsamic vinaigrette or pomegranate dressing.

Okra sauteed with onion, fresh tomatoes, black pepper, and garlic.

Pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce, topped with ground beef sauce.

Spinach sauteed with onions, garlic, salt, and black pepper.

Choice tenderloin of beef marinated, grilled and served on a sauce of grilled tomato, grilled hot peppers, grilled onions and cumin seeds served with lentils, wheat barley and spinached rice.

Leg of lamb sauteed with onions, tomatoes, garlic, green beans, potatoes, and spices served with lentils and challow rice.

Prime rib of beef marinated in puree of onion, sun-dried baby grapes and garlic, then grilled and served with sauteed lentils and pallow rice.

Homemade pastry shells filled with onions and beef, served on yogurt and topped with carrots, yellow split-peas and beef sauce.

Char-broiled leg of lamb marinated in puree of onion, sun-dried baby grapes and garlic, served with sauteed eggplant and pallow rice.

Half a rack of lamb marinated, grilled and served on a bed of Afghan bread with sauteed eggplant and pallow rice.

Pallow rice baked with chunks of lamb shank, raisins and glazed julienne of carrots.

Marinated then grilled leg of lamb, sauteed with yellow split-peas and tosses with onions lightly marinated in vinegar, served with garlic mushrooms and pallow (rice).

Ravioli filled with leeks and scallions, served on sauce of yogurt mint and garlic, topped with yellow split-peas and carrot sauce.

Pan-fried twin pastry shells, one filled with leeks and scallions, the other with spiced potatoes, garnished with yogurt mint.

A platter of baked pumpkin, pan-fried eggplant, sauteed spinach, and okra sauteed in fresh tomatoes, served with pallow.

Fresh green beans, carrots, cauliflower, turnips, and potatoes sauteed with onions, tomatoes, garlic, ginger, and cilantro served with sauteed spinach and challow rice.