Return to the Little Coffee Shop of Kabul
Page 27
Why did you decide to kill off such a strong character as Jack before the novel starts?
That was a very difficult decision. Life is always easy when it’s perfect, but I felt that more people would be able to relate to or learn from Sunny if she wasn’t living with the perfect man in the perfect house, living the perfect life. We all suffer losses, and I find that for myself I grow more and become a stronger person when life tosses me upside down. When life is easy, I get lazy. Sunny has lost the love of her life, but she does much more than just survive.
Oasis Rescue is a project very close to your heart. Can you tell us a bit more about it?
I have always felt that all women need choices, no matter what their social or economic situation is. I often hear or read about young women around the world who feel they have no choice but to prostitute themselves to survive. I see predators who prey on young, poor women and take advantage of their poverty to force them to sell their bodies in order to feed their children. I can’t imagine what that moment must feel like to a woman, to have to make that choice. Oasis Rescue offers scholarships to young people in the art of hairdressing. I am, and will always be, a hairdresser, and I know that offering this skill to a young boy or girl might just provide them the chance to make a choice about their own future.
Are you working on a new novel?
Yes! I can’t say much yet, but I promise that it will bring together more incredible women dealing with personal and cultural challenges in locations far and wide.
For your reading group party
Reading group questions
1. Layla and Kat hold differing views on practically everything in the Afghan culture, including the wearing of the hijab. Do you find one opinion more valid than the other, and if so, why?
2. In Chapter 21, Joe states that “a love of country can be a very complicated thing.” In that regard, how do the struggles of the characters in this book compare with one another?
3. Ahmet and his fellow students choose the issue of corruption in their country as the priority for their discussion group. What is one of the ways that corruption touches the lives of some of the characters in this story?
4. Do you find anything surprising about contemporary life in Afghanistan?
5. We see Ahmet struggling with his changing attitudes toward his country and its customs. What were the defining moments that caused him to shift back and forth on his views?
6. What do you think really keeps Sunny from leaving the island?
7. Halajan learns that a peahen cost less than a peacock. In what ways were the Afghan women thought to be worth less than men? Does it seem as though that might change?
8. Did anything surprise you about Layla’s reactions to the US?
9. Halajan says, “A girl with a book is the best weapon for progress.” Why is that so?
Some delicious dishes to share
Summon up the tastes and smells of Kabul with these delicious recipes, kindly supplied by Humaira Ghilzai from her inspiring cookery website.
Afghan nachos
Chickpeas, creamy Greek yogurt and crispy pita chips
This recipe was inspired by Taste of Beirut’s* fatteh recipe, an ancient dish still quite popular in Lebanon. This layered dish with pita chips as the base, topped with aromatic chickpeas and creamy yogurt sauce, reminded me of nachos—it can be served as a hearty snack, an appetizer, or a meal if paired with a salad. Serve this dish in a communal platter, like nachos.
Serves 6
2 tablespoons olive oil
1 cup diced green onions (spring onions)
1 × 15 ounce (425 gram) can chickpeas, drained and rinsed
1 teaspoon cumin
1 teaspoon paprika
¼ cup finely chopped cilantro (coriander) leaves
1 cup whole (full fat) Greek yogurt
1 teaspoon sea salt
3 cloves garlic, diced
8 ounce (225 gram) bag of pita chips
In a sauté pan over high heat add the olive oil; heat. Add green onions, sauté for two minutes or until translucent. Add chickpeas, cumin, and paprika to the pan. Stir frequently so the onions don’t stick to the pan. Once the aroma of cumin fills the kitchen and the chickpeas are warmed through, around five minutes, take the pan off the burner. In a small bowl, mix yogurt, salt, and garlic.
Arrange the pita chips in beautiful serving platter or bowl—top with the chickpeas and the creamy yogurt sauce.
Recipe by Humaira Ghilzai from her Afghan food and culture blog www.afghancultureunveiled.com.
* www.tasteofbeirut.com
Creamy Afghan eggplant dip
Laghataq
This is the perfect dish to share or take to a potluck. You can make it several days in advance and I find that everyone loves it, including children.
This dish uses a good amount of olive oil; don’t skimp on the oil as it adds flavor and creaminess to the dish.
1 eggplant, cut in ¼ inch (½ centimetre) disks
1 red bell pepper (capsicum), cut in thin strips
2 medium tomatoes, roughly chopped
2 cloves garlic, diced
1 × 15 ounce (425 gram) can tomato puree
½ cup olive oil
1 tablespoon tomato paste
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
½ cup Greek yogurt or labneh
1 teaspoon salt
pinch of garlic powder
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Pour two tablespoons of the olive oil on a cookie sheet (baking tray) and spread around with your fingers. Arrange the eggplant disks on the greased sheet. Place the chopped tomatoes and red pepper on top of the eggplant.
Add the following ingredients in a blender: garlic, tomato puree, tomato paste, remaining olive oil, cumin, coriander, and paprika. Blend until all ingredients are mixed and the sauce is smooth. Pour the sauce over the ingredients on the cookie sheet and make sure that it covers the eggplant. Spread the sauce with a spoon to ensure it is distributed evenly.
Bake for 1 ½ to 2 hours in preheated oven. The baking time will vary with each oven. It is important to slow cook this dish in order for all the flavors of the ingredients to be absorbed by the eggplant. To test doneness, press the eggplant and the peppers with the back of a fork; if the fork sinks in easily, it is done.
Let the eggplant cool for ½ hour before throwing all the ingredients in a food processor. Pulse three or four times, don’t over-blend, make sure that you can see small chunks of the eggplant. Remove contents and place in deep serving dish. The dip can be served cold or at room temperature.
In a bowl, mix the yogurt, salt, and garlic powder until creamy. Pour the yogurt sauce on top of the dip. (For a dairy-free option, the dip can be served without the yogurt, but it is more delicious with the yogurt topping.) Serve with pita slices or pita chips.
Recipe by Humaira Ghilzai from her Afghan food and culture blog www.afghancultureunveiled.com.
Cardamom pudding with pistachios
Firnee
Firnee is a sweet, cardamom-scented Afghan pudding that is usually reserved for holidays and special events. Firnee is paraded out at the end of the occasion with each hostess putting her own personal “stamp” on the dish—rosewater in one, nuts in another—giving each firnee its own unique flavor. My personal favorite is a firnee that is gently scented with cardamom and topped with chopped pistachios.
Serves 4 to 6
6 tablespoons cornstarch (cornflour)
3 cups whole (full cream) milk
½ cup heavy (thickened) cream
1 cup white granulated sugar
pinch of salt
¾ teaspoon ground cardamom
½ cup slivered almonds, roasted (optional)
¼ cup roasted coconut chips (optional)
3 tablespoons finely ground pistachios
1 cup pomegranate seeds, raspberries, blueberries, or sliced
strawberries (optional)
In a small bowl, mix the cornstarch with ¼ cup of the milk to form a thin paste, stirring with a fork until smooth. Pour the remainder of the milk and the cream into a medium-size saucepan and cook over high heat until simmering but not yet boiling. Add the sugar and salt and stir for about a minute until the sugar dissolves. Next, add the cornstarch mixture in a steady stream, stirring all the while. Add the cardamom, almonds and coconut. Continue to cook, stirring continuously, for another 5 minutes at a low boil until the mixture thickens.
Pour the pudding into a shallow bowl. Immediately sprinkle the nuts over the top of the firnee. If you really love the taste of cardamom, stir an extra ¼ teaspoon of it into the nuts before you top the pudding.
Refrigerate until chilled through, at least 2 hours. You can make the firnee a day ahead of time. Serve with fresh fruits when they are in season for a splash of color.
Recipe by Humaira Ghilzai from her Afghan food and culture blog www.afghancultureunveiled.com.
Afghan walnut, almond and pistachio fudge
Sheer payra
Since milk and sugar are at a premium in Afghanistan, this sweet is served at Eid holidays, weddings, baby births, and of course for very special guests.
½ cup plus 1 tablespoon warm water
1 ¼ cups white granulated sugar
¼ teaspoon salt
1 ¼ cups dry powdered milk
1 teaspoon rosewater
1 teaspoon cardamom
2 tablespoons walnuts, finely chopped
2 tablespoons almonds, finely chopped
2 tablespoons pistachios, finely chopped
Lightly butter a glass or metal pan, approximately 7 × 11 inches (18 × 28 centimetres) and 1 to 2 inches (2 ½ to 5 centimetres) deep.
Time is of essence in this recipe. For best results, have all your ingredients measured and accessible in your work area before you go to the next step.
Add the water in a heavy-bottomed saucepan, cook the sugar and salt over medium heat, stirring constantly until the sugar melts, around 3 to 4 minutes. Turn the heat up to high, bring to a boil, stir constantly for 2 minutes. A white foam will form on the syrup and it will thicken.
Remove pot from heat and move to your work area. Drizzle the dry powdered milk in the pot; as you stir, a creamy smooth mixture will form. Add rosewater, cardamom, almonds and walnuts. Mix well, making sure the nuts are distributed evenly in the batter.
Pour the mixture into the pan, scraping all the mixture from the sides of the pan. It should spread out, but if it doesn’t, use the back of a spatula to flatten it evenly. Sprinkle with pistachios and set to cool, approximately 1 to 2 hours.
Cut with a sharp knife in 2 × 2 inch (5 × 5 centimetre) squares. Serve with a cup of black tea or coffee. Store any leftovers in an airtight container or Ziploc bag. Do not refrigerate, keep at room temperature.
Recipe by Humaira Ghilzai from her Afghan food and culture blog www.afghancultureunveiled.com.
Coffee and walnut layer cake
It wouldn’t be right if I didn’t give a nod to Seattle and its renowned coffee culture! Here is a wonderful coffee cake recipe by Nigella Lawson.
For the sponge:
1 ¾ ounces (50 grams) walnut pieces
8 ounces (225 grams) superfine (caster) sugar
8 ounces (225 grams) soft unsalted butter, plus some for greasing
7 ounces (200 grams) all-purpose (plain) flour
4 teaspoons instant espresso powder
2 ½ teaspoons baking powder
½ teaspoon baking (bicarbonate of) soda
4 large eggs
1–2 tablespoons milk
For the buttercream frosting:
12 ounces (350 grams) powdered (icing) sugar
6 ounces (175 grams) soft unsalted butter
2 ½ teaspoons instant espresso powder, dissolved in 1 tablespoon boiling water
approx. 10 walnut halves, to decorate
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Butter two 8 inch (20 centimetre) round cake pans (sandwich tins) and line the base of each with baking parchment.
Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
Add the 8 ounces (225 grams) butter, flour, 4 teaspoons espresso powder, baking powder, soda and eggs and process to a smooth batter.
Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.)
Divide the mixture between the 2 lined tins and bake for 25 minutes, or until the sponge has risen and feels springy to the touch.
Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
When the sponges are cool, you can make the buttercream.
Pulse the sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.
Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream. (If you are doing this by hand, sieve the sugar and beat it into the butter with a wooden spoon.)
Then beat in the hot coffee liquid.
Place 1 sponge upside down on your cake stand or serving plate.
Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.
This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. Similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.
Gently press the walnut halves into the top of the icing all around the edge of the circle about ½ inch (1 centimetre) apart.
From KITCHEN by Nigella Lawson
Published by Chatto & Windus
Reprinted by permission of The Random House Group Limited.
About the author
AUTHOR PHOTO © SUZANNE BECKER BRONK
Deborah Rodriguez is the author of the international bestseller 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 the Tippy Toes salon and spa.
Also by Deborah Rodriguez
FICTION
The Little Coffee Shop of Kabul
NON-FICTION
The Kabul Beauty School
The House on Carnaval Street
Go back to where it all began …
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 …
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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 one, 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.’ The Guardian
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Version 1.0
Return to the Little Coffee Shop of Kabul
ePub ISBN – 9780857988331