Helmand

rice boiled then drained of water, seasoned with vegetable oil, cumin seed and then baked

rice boiled then drained of water, seasoned with vegetable oil, cardomum, cinnamon, nutmeg, cumin seed and black pepper and then baked.

ravioli, filled with leeks and scallions, served on sauce of yogurt mint and garlic, topped with ground beef and mint.

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

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

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

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

homemade noodle soup served with beef sauce and mint yogurt.

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

lamb and fresh vegetable soup.

potatoes and chick peas on a bed of mixed greens served with cilantro vinaigrette dressing,

mixed green salad served with balsamic vinaigrette or pamegrante dressing.

eggplant sauteed with onion, tomatoes, pepper, garlic and turmeric.

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

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

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

okra sauteed with onion fresh tomatoes, black pepper and garlic

pallow rice baked with chunks of lamb shanks, raisins and glazed julienne of carrots.

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

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

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

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

ravioli, filled with leeks and scallions, served on sauce of yogurt mint and garlic, topped with ground beef and mint.

leg of lamb sauteed with onion, tomatoes, garlic, mushrooms, fresh cilantro, yogurt and spices served with sauteed spinach and challow rice

spinach sauteed with chunks of lamb and afghan seasonings, served with challow rice.

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.

beef meatballs with afghan seasonings sauteed with sun-dried tomato, hot peppers and green peas in a fresh tomato sauce, served with challow rice

char-broiled marinated chicken breast, served with sauteed spinach and pallow.

chicken breast sauteed with spices and yellow split-peas, then sauteed with yogurt, cilantro and curry, served with challow

ravioli, filled with leeks and scallions, served on yogurt, garlic and mint sauce, topped with yellow split-pea and carrot sauce.

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

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

pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce.

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 potato sauteed with onions, tomatoes, garlic, ginger and cilamon served with sauteed spinach and challow rice

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

spinach sauteed with afghan seasoning, served with garlic mushrooms and challow.