• 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.
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1. Jewish Life in Afghanistan - External Links
2. Jewish Chaplain Services in Afghanistan
3. Recipes from Afghanistan