Afghan Ambrosia Haf Miwah Recipes

HAFT MEWA: AFGHAN FRUIT AND NUT DISH

Steps:

• First, make sure that the nuts are peeled. See the notes for peeling nuts if you can't find pre peeled nuts.
• When the nuts are peeled, rinse both types of raisins, cherries, and apricots well with cold water.
• Combine the dried fruits with the peeled nuts in a large bowl. Add the rose water or vanilla and filtered water and stir to combine.
• Cover the mixture and let it sit in the fridge for 3 days, stirring about once a day.
• The fruit should soak up most of the water and be quite sweet like a syrup. Serve the dish as is with the liquid. Enjoy.

BAHIAN BRASILIAN FISH STEW, DECORATED WITH BOILED EGGS (MOQUECA

Steps:

• Set eggs on to boil.
• Stir together the lime juice, cumin, paprika, garlic, salt and pepper in a non-reactive bowl. Add the Tilapia and GENTLY toss with your fingers to coat. Cover and refrigerate for 10-15 minutes being careful not to let the fish "cook" in the lime juice.
• Heat the olive oil in a large pot over medium-high heat. Saute the onions and the diced chilies until onions are transparent and beginning to lightly brown. Wash hands thoroughly after handling the chilies.
• Reduce heat to medium. Stir in the tomato paste.
• Add the bell peppers and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Stir well but gently.
• Cover the pot and simmer on lowest heat for 15- 30 minutes or until the peppers are at a consistency you like, stirring occasionally.
• Gently add the fish, marinade and 2/3 of the chopped and stemmed cilantro and continue cooking until the fish is thoroughly cooked. Allow 5-8 minutes depending on the thickness of the fillets.
• Ladle or gently pour the Moqueca into a large serving bowl, garnish with boiled egg wedges on top and finish with remaining chopped cilantro.
• Serve over white rice, with lime wedges. Side dishes: sauteed collards or spinach and garlic. For dessert, cold orange slices. Also a good accompaniment: Brazilian Cheese Bread (Pão de Queijo) ( it's gluten/wheat free)!
• Slow Cooker Variation:.
• Place ALL ingredients including the marinade in the slow cooker EXCEPT the FISH pieces and cilantro). Cook 6 to 8 hours (overnight) on low and then to WARM.
• 1 hour prior to serving, return cooker to LOW: ADD half the cilantro and the fish.
• Gently spoon sauce over fish pieces and allow fish to cook for 1 hour until the fish is cooked through. Garnish and serve as described above.