MY AFGHAN TABLE

The Ayubis fled Afghanistan in 1985 and now have three family-run Parwana restaurants in Adelaide. These recipes pay homage to their rich culture and enduring traditions of generosity and hospitality

DURKHANAI AYUBI

kebabeh degee morgh chicken kebab SERVES 4 My mother learnt to make this kebab dish when she was a teenager, from a chef who was invited to her family home to cook for a special occasion — to which many guests had been invited. He wouldn’t allow anyone into the kitchen while he prepared the food with some of his juniors alongside, but sensed that my mother was keen to watch and eager to learn. He taught her the importance of choosing the right blend of spices to create balanced and aromatic — but not overpowering — flavours. 250ml (1 cup) sunflower oil1k g (2 lb 4 oz) chicken thighs and drumsticks, bones in, skin removed2 ripe tomatoes, puréed in a blender1 teaspoon coriander seeds, crushed in a spice grinder…

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Inside Out (Digital) - 1 Issue, October 2021

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