Bamitbach

Sharing Food and Memories with Friends and Family

February 4, 2012
Irene Saiger

4 comments

Chelov (Afghani Stew)

I love hanging out in the kitchen, anybody’s kitchen, and clearly there are others who feel the same way.  No matter if I am planning on entertaining indoors or outdoors, dining room or living room, there are always a few who just end up standing around the kitchen.  I can’t explain it other than eating in someone’s kitchen makes you feel as if you are part of the family and that’s what we all want.
Last week I wrote about having peered into a pot at a friend’s house and assumed that what I saw was soup, but found out it was actually an Afghani stew called Chelov.  So last Friday morning I called my friend Rachel whose parents were born in Afghanistan, and asked if she had a recipe for this dish.  Fortunately for me, Rachel was busy preparing Chelov when I called, and
invited Norm and I to join her family for Shabbat dinner.  I couldn’t wait, and when we arrived it turned out that there were only five of us for dinner.  The Chelov was separated and placed in serving dishes.  One bowl contained the delicious, tart greens in their broth, another held the turkey necks, and the third had  Tadig to serve it over.   The food, wine and company were all great, but eating in the kitchen was the icing on the cake.

One more thing: Earlier in the week I was contacted and asked if one of my recipes could be featured on this site, Culinary Kosher,  http://culinarykosher.com/index.php?action=home2.  Look towards the bottom right for my Yemenite Chicken Soup and check out the site!

 

Chelov

6 turkey necks

1 large onion, chopped

1 leek, cleaned and sliced 1/2 ” thick

1  15 oz. can garbanzo beans, rinsed and drained

1 bunch cilantro, coarsely chopped

1 bunch parsley or dill, coarsely chopped

1  8 oz.  package frozen spinach, thawed and moisture squeezed out

2-3 small zucchini, diced

2 stalks of rhubarb, sliced 1/2″ thick

2 tsp salt

1 tsp pepper

1 tsp turmeric

6 cups water

1 lemon, juiced
Fill a large pot with water and bring to a boil.  Add turkey necks, onions and leeks and allow to simmer for about 30 minutes.  Skim the top.  Add remaining ingredients (other than lemon) and  continue to summer on low for about another hour.  Squeeze lemon into stew before serving.  Serves 8

Rachel’s Variations

2 stalks sliced celery in place of rhubarb

1 cup sliced cabbage

Gondhi  (meatballs)

1 lb. ground turkey, beef, or chicken

1 egg

2 Tb breadcrumbs

1/2 tsp cinnamon

1 T oil

1 tsp salt

1/2 tsp pepper

Mix ingredients together and form into small balls. Add to Chelov at the same time as turkey necks.

Enjoy,

Irene

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4 thoughts on “Chelov (Afghani Stew)

  1. Although the “chelov” sounds delicious, I think it would be too hard for me to make. Loved what you said about being in the kichen and feeling llke family. That’s how we feel in your kitchen!
    Love,
    Rena

  2. now that this dish has been around the block( sort of speaking) it must be yummy and worth a try or maybe i will just wait for the invite!!!!!!!! love you nice to see you give credit when credit is due. you are really very nice and do make wonderful dishes…….

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