1 brown onion, finely grated
3 garlic cloves, crushed
1 ¼-inch (3-centimetre) piece of fresh ginger, finely grated
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon of coriander seeds
salt and pepper to taste
juice of 1 small lemon
12-piece packet of frozen parathas (usually available in Indian grocery stores)
¼ cup all-purpose (plain) flour
3 tablespoons water
For the yogurt dipping sauce:
8 ½ ounces (250 grams) thick-set natural yogurt
1 small bunch of mint
juice of 1 lime
salt to taste
To deep-fry:
Approximately 60 fluid ounces (1.75 litres) sunflower or canola oil
Begin to prepare the filling by crushing the coriander seeds to a powder using a mortar and pestle. Combine this with the cumin and garam masala, and lightly toast the spices in a dry pan over medium heat for a couple of minutes until they become fragrant. Once sufficiently toasted, set aside.
Next, heat the 4 tablespoons of oil in a large frying pan or shallow casserole dish over medium heat. Fry the grated onion until it has begun to color slightly, before adding the crushed garlic and grated ginger. Stir everything around occasionally, and keep a close eye on things to ensure that the garlic does not begin to stick and burn. When everything has begun to cook and take on a golden color, turn up the heat to high, and add the beef (along with a little extra oil at this stage if the pan has become dry), breaking up the meat with a wooden spoon as you fry. Once the beef has begun to brown, add the toasted spice mixture and continue to fry until the meat is well browned and cooked through—approximately 10 minutes in total.
At this point the mixture should be quite dry and rubbly. If you still have some liquid in the pan, continue to cook until this has evaporated completely. Lastly, add some salt, and a grind of pepper to taste, before turning off the heat and squeezing in the lemon juice. Cover the pan and set aside to cool for 30 minutes.
While the filling is cooling, make the yogurt dipping sauce by blending the mint in a food processer with a few drops of oil until it forms a paste. Add the yogurt and lime juice, then blend for a further few seconds until everything is well combined and you have a nice green-flecked sauce. Add salt and mix through. If you’d like to add a little more lime juice (and think the consistency can stand the extra fluid), feel free to do so at this point. Pour the sauce into a serving bowl, and refrigerate until you are ready to use.
When you are ready to assemble the samosas, take the parathas from the freezer and allow them to thaw for 3 minutes. Meanwhile, heat a dry frying pan over medium heat.
Next, take the first paratha from the packet and lightly brush a small amount of oil over all over its surface using a pastry brush. Then, take a second paratha from the packet, and over one surface of this, use your hand to sprinkle a light dusting of flour. Finally, place the oiled surface of the first paratha directly on top of the floured surface of the second.
When the pan is sufficiently hot, carefully heat the conjoined parathas until they begin to round at the edges, and the edges of the bottom disc seem to lift slightly from the pan. Use a spatula to flip and heat the other side.
When both sides are cooked and lightly golden, remove from the pan and place back on the bench. Carefully peel the two discs apart (the oil and flour should have ensured that they do not stick to each other) and slice each disc in half. What you’ll have now is 4 semicircular samosa wrappers ready to be filled.
(By cooking the discs together like this, we are trying to ensure that the outer surfaces will become dry, making the dough-wrapper easy to handle, while the inner surfaces remain uncooked and sticky enough to be helpful in sealing the samosa once the meat is inside.)
To assemble the samosas, combine 3 tablespoons of flour with a little water to make a sticky paste. Place a semicircle of dough uncooked side facing up on your worktop. Position this so that the flat or cut side is facing to the right (that is, inward), and spread a small amount of the flour paste along the bottom half of the rounded edge of the wrapper.
Now fold the top of the wrapper down so that a small triangle extends slightly over the cut edge. Bring the bottom part of the wrapper up to meet it to form a cone shape with two short ‘bunny’ ears, and then press to join along the seal where you have spread the flour paste.
Fill the cone with the beef mixture, then, to seal, dab a little more flour paste onto the inside of the bunny ears. Fold the ears over to join to the opposite side of the cone and press down to seal. Continue until you have rolled, filled and folded the rest of the samosas.
Next, heat the oil in a deep, heavy-based saucepan. (Note that the oil should not come more than halfway up the saucepan to avoid it bubbling over.) Test the temperature of the oil by dropping in a square of bread or excess samosa wrapper: if the oil immediately forms small bubbles around it, and colors the bread within about 30 seconds, then it is at the right temperature.
Deep-fry the samosas in batches of three until they are golden brown in color. Drain on paper towels and keep warm in a 140 degree Fahrenheit (60 degree Celsius) oven until you have finished frying and are ready to serve them alongside the yogurt dipping sauce, mango chutney, lime pickle, hot pili pili mbuzi, or whatever else you’ve managed to gather up!
Omani halwa
By Jaleela Banu, www.cookbookjaleela.blogspot.com
Since 1920, the Omanis have prepared this authentic sweet during feasts and Eid celebrations. Halwa is a fundamental part of daily life in Oman, often served at special occasions like weddings, funerals, or other social gatherings. It is the standard food when greeting guests, regardless of class or social distinction, along with Arabic coffee, which is known as qahwa.
Serves 9
1 tablespoon ghee (or butter)
1 ¾ ounces (50 grams) cashew nuts, chopped
1 ounce (25 grams) almonds, chopped
17 fluid ounces (500 millilitres) water
6 ounces (175 grams) sugar
1 ½ teaspoons cardamom powder
3 ½ ounces (100 grams) cornstarch (cornflour)
a few drops of red food coloring
1 ¾ ounces (50 grams) butter
1 tablespoon saffron
3 tablespoons rosewater
1 ounce (25 grams) pistachio flakes
In a wide, nonstick pan, heat the ghee (or butter) and fry the cashew nuts and chopped almonds. Set aside.
Make the sugar syrup by adding the sugar and ½ teaspoon of the cardamom powder to 10 fluid ounces (300 millilitres) of the water in a saucepan, and boiling for 5 minutes.
Put the remaining 7 fluid ounces (200 millilitres) of water into a bowl and add the cornstarch and red coloring, and mix well.
Add the colored cornstarch mixture to the sugar syrup, stirring continuously until there are no lumps.
Then add the butter, saffron, rosewater and 1 teaspoon cardamom powder, and stir continuously until combined.
Finally, add the roasted cashews and almonds, and stir well.
Grease a slice tray with ghee. Pour the halwa into the tray and let it cool. Garnish with pistachio flakes. Cut into desired shapes.
Acknowledgments
I still have to pinch myself when I say it: The Zanzibar Wife is my fifth book. Seriously, I can’t believe it! Each step along the way, from researching to finding the characters, has been both fascinating and challenging. So many remarkable people worked with me or supported me through the process that allowed this book to exist.
First and foremost, I want to thank Ellen Kaye, whose wisdom, sense of story and writing gifts never cease to amaze me. I am so ecstatic we are a team. I often think about the crazy research we did with The House on Carnaval Street (aka Margarita Wednesdays) and Return to the Little Coffee Shop of Kabul. You were right beside me all the way, Ellen, from the sacrifice you made to be with me in Oman (I thank y
our family for that too), and then through many revisions. You are always my rock. I hope we have many more travel adventures and books in our future.
A huge shout out must go to Beverley Cousins and her team at Penguin Random House Australia. What can I say? Without you, there is no book. Beverley, working with you and your team is a joy. You took this book to places I didn’t know it could go. And hats off to the designer who did the cover. It’s my favorite so far.
Maddie West at Little, Brown UK and Sphere Fiction, you always have faith in me and my stories, even when they are just budding in my head. Knowing you believe in me gives me the courage to think outside the box and keep looking for those stories.
My rock star and always faithful agent and friend, Marly Rusoff. I love our conversations on the phone when you are trying to help me sort through a storyline or when you flat out tell me it sucks, and then come up with something better. You are the one who pushes me to find that story deep down in my soul, and it’s you who has always believed in me. I am so grateful for you and Mihai (Michael) Radulescu. Can you believe it’s been fourteen years since you both decided to take a chance on me? Everything changed the moment you walked into my life. I don’t know if you realize the positive trickle-down effect you have had on so many lives, and the direct impact that you have had on my family. I have huge love for the both of you. Thank you so very much.
I aspire to be like you, Eliza Ilyas. You are smart, funny, beautiful, and have an unwavering faith. Thank you for opening your home, and your life, to me. I loved the research that we did together, the adventures we shared, and the many selfies we took. You are such an inspiration and loyal friend. I can’t wait for more crazy selfie-filled travels.
Karen Kinne, you are my best friend. Or, really, you are my sister. We have very seldom lived in the same country at the same time, but I know you are only a phone call or flight away. I love that you will help me sort out difficult plots in a book, even if it takes hours. I love our friendship.
Jayne Lowe, our meeting was designed by a force greater than ourselves. You took a leap of faith when you hopped on a plane to Mexico because you thought we should meet. I adore you and your sweetness. Thank you for taking time out of your busy life to help me do the research in Zanzibar. You are a gentle soul with a huge heart. Our friendship may be new, but it will last a lifetime.
Denis Asahara, my one and only. You are uncomplicated, easy, and allow me to just be me, even if it drives you a bit batty. You often have more confidence in me than I have in myself. You seem convinced that I am a strong woman, even when I feel weak and scared. I remember commenting on how worried you must have been when Ellen and I were lost in the mountains of Mexico. You calmly said, “Really, Deb, you drove over the Khyber Pass from Afghanistan to Pakistan, and you didn’t seem to be worried about the Taliban. Now I’m supposed to be worried about you driving in Mexico?” Okay, Denis, you made your point. But you also make me freakin’ crazy and happy all at the same time. I can’t imagine life without you.
Andy Besch, you are such a cool dude. You and Ellen open your home to me and welcome me like family. Thank you for sharing your wife with me.
A special thank you to both my sons, Noah and Zach Lentz. You listen to me ramble on about story plots you don’t care about. I call at weird hours of the day and night because I just need to talk out a book idea when no one else wants to listen to me. You and your wonderful wives have given me the greatest blessing on the earth with the gift of grandbabies. They have given me such a different perspective on life. Each day is better because of all of you. I am so proud of you both for the fathers, husbands and sons you have become. I can’t wait for the day my grandchildren can read, and they find out what a crazy grandma I really am.
Badar, you opened your home to me and to Ellen. You taught us about the many mystical sides of Oman. Your family is wonderful and gracious. I will never forget your kindness. I welcome you and your family to my home, just as you welcomed me into yours.
Adil, you are the funniest driver in the world. You are a wealth of information, and I can’t wait to visit you again in Oman. You truly inspired so much of the book.
Simba, it was because of you that we found all the magic in Zanzibar. I loved how you listened for hours about my fictional Zanzibar wife and her family as if they were real people. You showed me the house you thought Miza and her sister would live in. You took me to the house of the creepy uncle. You found the magic man. You were a great translator and worked hard to help me find everything I needed for the novel.
For my posse of women friends: Ingrid, I love our breakfast times, and discussing so many different ideas for current and future books. It’s so much fun. Thank you for being willing to listen and help me purge things from my head. Rene Carlson, you are the best. When I called you in the middle of the night and asked you to go to Dubai and Oman with me, you booked the ticket before morning. I am so glad we shared this great time together. Linda Bine, a friend who is always so willing to lend a critical eye. You were always a big help.
Polly, you are the longest relationship I have ever had. You put up with my endless chattering about the meaning of life. And I put up with your shedding, hairballs and your litter box. You are the best cat ever.
And what can I say about the amazing people that walk through the doors of Tippy Toes (the little spa by the sea)? You have made Mazatlán the best place on earth to live. Between the staff and the customers, I am surrounded with so much love and friendship. I am honored to call this beautiful seaside city of Mazatlán my home.
Lastly, the people of both Oman and Zanzibar opened their homes and heart to me during my time of research. I gained such insight and respect for you. I so admire these warm and wonderful people who helped populate these pages with so much joy, mystery, and friendship. I will always be grateful to my many new friends in these two beautiful places on this earth.
About the author
Deborah Rodriguez is the author of the international bestsellers The Little Coffee Shop of Kabul and Return to the Little Coffee Shop of Kabul. She has also written two memoirs: The Kabul Beauty School, about her life in Afghanistan, and The House on Carnaval Street, on her experiences following her return to America. She spent five years teaching and later directing the Kabul Beauty School, the first modern beauty academy and training salon in Afghanistan.
Deborah also owned the Oasis Salon and the Cabul Coffee House, and is the founder of the nonprofit organization Oasis Rescue, which aims to teach economically disadvantaged women, and women in post-conflict and disaster-stricken areas, the art of hairdressing.
She currently lives in Mazatlán, Mexico, where she owns Tippy Toes salon and spa.
Also by Deborah Rodriguez
FICTION
The Little Coffee Shop of Kabul
Return to the Little Coffee Shop of Kabul
NON-FICTION
The Kabul Beauty School
The House on Carnaval Street
THE LITTLE COFFEE SHOP OF KABUL
Deborah Rodriguez
One little café. Five extraordinary women …
In a little coffee shop in one of the most dangerous places on earth, five very different women come together.
Sunny, the proud proprietor, who needs an ingenious plan—and fast—to keep her café and customers safe …
Yazmina, a young pregnant woman stolen from her remote village and now abandoned on Kabul’s violent streets …
Candace, a wealthy American who has finally left her husband for her Afghan lover, the enigmatic Wakil …
Isabel, a determined journalist with a secret that might keep her from the biggest story of her life …
And Halajan, the sixty-year-old den mother, whose long-hidden love affair breaks all the rules.
As these five discover there’s more to one another than meets the eye, they form a unique bond that will forever change their lives and the lives of many others.
“The idea behind this book was a beautiful o
ne, and I can say without a doubt that the sheer genius of the idea has come across to the reader through the pages. To write about a warzone, to humanise it for one’s readers, give it life and an identity beyond bloodshed is a feat that deserves more appreciation than I could ever articulate into sentences.” Guardian
AVAILABLE NOW
RETURN TO THE LITTLE COFFEE SHOP OF KABUL
Deborah Rodriguez
Six women, on opposite sides of the earth, yet forever joined by a café in Kabul.
Sunny, its former proprietor and the new owner of the Screaming Peacock Vineyard in the Pacific Northwest. But can she handle the challenges of life on her own?
Yazmina, the young mother who now runs the café, until a terrifying event strikes at the heart of her family, and business …
Layla and Kat, two Afghan teenagers in America, both at war with the cultures that shaped them …
Zara, a young woman about to be forced into a marriage with a man she despises, with devastating consequences for all …
These five women are about to learn what Halajan, Yazmina’s rebellious mother-in-law, has known all along: that when the world as you know it disappears, you find a new way to survive …
Reuniting us with many of the compelling characters from the international bestseller The Little Coffee Shop of Kabul, Deborah Rodriguez offers up an inspiring story of strength and courage in a world where happily-ever-afters aren’t as simple as they seem.
AVAILABLE NOW