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Christopher Kimball’s Milk Street Radio

Love in the Afghan Kitchen: Dumplings, Faloodas and Chaar Masalah

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.42.8K Ratings

🗓️ 11 December 2020

⏱️ 54 minutes

🧾️ Download transcript

Summary

Cookbook author Durkhanai Ayubi tells us how the Silk Road shaped the food and history of Afghanistan, from Mongolian dumplings to the life-changing braised eggplant at her family’s restaurant, Parwana. Plus, we sample Cajun seafood from the coast of Louisiana with chef Melissa Martin; Adam Gopnik waxes poetic about New York’s greenmarkets; and we make a dish inspired by Palestinian maftoul.


Get the recipe for Pearl Couscous with Chicken and Chickpeas: https://www.177milkstreet.com/recipes/pearl-couscous-with-chicken-and-chickpeas


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Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products.


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Transcript

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0:00.0

Hey, Milks Street Listers. This is Chris Kimball, and I need a little bit of help. We're working on

0:04.6

a story about the foods people eat around the world when they experience the loss of loved ones.

0:09.8

So if there are dishes or food traditions that you would like to share, you can leave us a voicemail

0:15.4

at 617-249-3167 or send us a voicememmo at radio tips at 177milkstreet.com. One more time.

0:27.2

I'm Professor Nolphid's Patrick, and as a vet, I know you want the best care for your animal companion.

0:50.5

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0:56.6

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1:02.8

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1:09.9

Teasoncies apply, fits or needer as an appointed representative of pet plan limited.

1:17.5

Hi, this is Christopher Kimball. Thanks for downloading this week's podcast. You can go to our

1:22.0

website, 177milkstreet.com, for our recipes, culinary ideas from around the world, or our latest

1:29.2

cookbooks. Now here's this week's show.

1:37.2

This is Mostriy Radio from Pierre-Ex. I'm your host, Christopher Kimball.

1:41.8

Today we're chatting with cookbook author and restaurateur, Dirkani Ayubi, about the history

1:46.9

and food of Afghanistan. It includes fragrant spice blends, intricate rice dishes, and her restaurants

1:54.0

life-changing braised eggplant. We would go through 500 kilos of eggplant in four days, so that's

2:01.1

how much people love our eggplant and how much it's become a central piece of our lives,

2:06.4

which is really lovely, because it's a good vegetable. Also coming up, we prepare a dish,

2:13.7

inspired by Palestinian Math Tool. And Adam Gopnik explains why shopping at the green market

2:19.3

is his favorite aspect of city living. But first, it's my interview with Melissa Martin,

2:24.3

about her cookbook, Mosquito Supper Club, which features kejian recipes from Louisiana's coast.

2:31.3

Melissa, welcome to Milk Street. Oh, thank you. Thanks for having me.

...

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