By Farah Rawi
I study in a Graduate Business School in Grenoble, and am an intern here at Foundation CICLO for 2 months and a half. I’ve been striken by the similarities that exist with my country of origin as far as gastronomy is concerned.
Let’s compare the Empanada and what we call in Afghanistan, the Sambosa. Both of them look indeed like salted fritters made of puff pastry, and full with beef, sliced and fried oinions. The wide range of garniture is remarkable in Argentina. You can find the basic one with beef (and instead of the onions, there are eggs and zests of tomatoe skin), but also different ones : chicken, Roquefort, cheese, ham and cheese. As far as the shape and size are concerned, they are pretty much the same : it all depends on the cook’s generosity ! J
The pastry should be round. You fill half of it, and the other half is used to cover the first one. Then you push on the sides of the pastry in order to close firmly the piece of salted cake. To add a esthetic touch, you would rather use the teeth of a fork to close it. With the same aim, you will paint the top of the salted cake with the yellow part of an egg. That way they will turn golden while baking! Contrary to Argentinians, who eat this meal with nothing else, Afghan people like it better with a sauce made with salted yogurt, which gets rid off the dryness of the meal. In both case, it tastes amazingly good!!
Let’s compare the Empanada and what we call in Afghanistan, the Sambosa. Both of them look indeed like salted fritters made of puff pastry, and full with beef, sliced and fried oinions. The wide range of garniture is remarkable in Argentina. You can find the basic one with beef (and instead of the onions, there are eggs and zests of tomatoe skin), but also different ones : chicken, Roquefort, cheese, ham and cheese. As far as the shape and size are concerned, they are pretty much the same : it all depends on the cook’s generosity ! J
The pastry should be round. You fill half of it, and the other half is used to cover the first one. Then you push on the sides of the pastry in order to close firmly the piece of salted cake. To add a esthetic touch, you would rather use the teeth of a fork to close it. With the same aim, you will paint the top of the salted cake with the yellow part of an egg. That way they will turn golden while baking! Contrary to Argentinians, who eat this meal with nothing else, Afghan people like it better with a sauce made with salted yogurt, which gets rid off the dryness of the meal. In both case, it tastes amazingly good!!
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