• 2 pounds boneless lamb steak cut into 1-in cubes
• 3 medium onions, quartered
• 1 teaspoon salt
• 1 teaspoon ground cumin seed
• 1/4 teaspoon pepper
• 1/4 cup cognac Arak, or dry red wine

2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Grill over charcoal, traditional method, for 10 mins, or to taste: rare, medium, or well-done. Serve warm w/other Afghan foods.

• 1 package spring roll skins (approximately 8 inches square), defrosted
• 1 tbsp. flour
• 1 tbsp. water
• Oil for frying

• 1 small onion, minced
• 1 leek, cleaned and chopped
• 2 tbsp. olive oil
• 1/2 pound ground beef or lamb
• Salt
• Black pepper
• 1/2 tsp. cumin or kebsa spices
• 2 egg whites, hard-boiled and chopped
• Oil for frying

2. Add the cumin and the chopped egg whites and mix well.

3. Cut each spring roll skin into 3 strips of equal width (If the dough is not precisely square, use the slightly larger dimension for the length of the strip.) Lay out 3 to 4 strips on your work surface.

4. Place a rounded tsp. of the meat mixture toward the bottom right hand corner of each strip. Fold that corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain that the side of the strip lines up perfectly with the folded portion. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern. Seal the final flap with a bit of the flour paste.

5. Deep-fry and drain on absorbent paper.

Store Front 

     Sign In

     Tefillin
     Talit (Prayer Shawl)
     Talit Bags
     Mezuzah
     Esther Scrolls
     Rimonim
     Shofar
     Talit Clips
     Torah Scrolls
     Pitum Haketoret
     For Collectors
     Scroll Cases
     Misc