Podcast Episode 89: Food from the Silk Road


An interview with Dahlia Abraham-Klein


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Dahlia Abraham Klein

Dahlia Abraham Klein

In this episode of the Find Dining podcast, cookbook author Dahlia Abraham-Klein talks to us about foods from The Silk Road through Central Asia.  We discuss how her family’s nomadic merchant history is reflected in her recipes, Bukharian cuisine, and how to pick a great CSA.
 

 
 
Food for Thought

  • Q: Where was the carrot first cultivated?
    A: Afghanistan

 
 
Out of the Frying Pan Picks:

Bukharian Mung Bean Rice with Garlic Oil

Bukharian Mung Bean Rice with Garlic Oil

  • Favorite One-Pot Recipe: Shohla, an Afghani-style risotto with tomato base and short brown rice
  • Ingredients Substitute Due to Availability: fenugreek and sorrel
  • Advice for Joining a CSA: use Local Harvest.org to help you find your local farms
  • Most Surprising Thing Learned While Writing the Book: Better ways to cut vegetables
  • Subject of Next Cookbook: Challah

 

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