Food in different countries can be very interesting. There are many different practices and preparations for different styles of food. In Afghanistan, everything is repaired by the woman. This is due to the fact that in their country, women are of a lesser value then men.
This is all changing as the country is being reborn after that unfortunate incident involving As amu Bin Laden. In Afghanistan, Afghans are under Islamic laws and controlled in all aspects of life. Most of them are divided into clans and groups who follow centuries-old customs and religious practices. For Afghans, Shab-Barat is a time for them to give bread and sweets, such as Halvah, to the poor. They do this to honor their god Allah. Also, they light off fireworks in his name.
Before sitting down and enjoying a meal in Afghanistan, you may find yourself preying to their god and thanking them for your meal, relative to what most families do here in America. So far that I have read, Afghans usually use their fingers or some sort of sharp object to pick up their food and eat it. I know it sounds barbaric, but I can see how it would be hard to be civilized in that country. Being under the rule that they were and then being bombed. Life in Afghanistan must be low quality as of now. Afghanistan lately has been trying to establish a government and fix their broken culture which needs heavy mending.
Afghan Chicken Recipe Amount Measurement Ingredient Preparation Method 2 large cloves garlic 1/2 teaspoon salt 2 cups plain whole-milk yogurt 4 tablespoons juice and pulp of 1 large lemon 1/2 teaspoon cracked black pepper 2 large whole chicken breasts about 2 pounds Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that’s as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.
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Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it.
To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
