October 22, 2021
Friday means challah dough rising while I work. Today it also means red beans soaking for mashawa, a soup from Afghanistan. Later I'll add quick-cooking yellow lentils, bright like the leaves carpeting the grass outside my kitchen window, and tiny moong beans in dull Army green. I wonder what color camouflage American troops wore in Afghanistan over the last twenty years. I know that trying a recipe from someplace doesn't mean I understand anything about what it's like to live there, or to flee from there, or to yearn for a there that maybe doesn't exist anymore. No matter how many news stories I read, I can't entirely bring the other side of the world into focus. At my work email address, I read and forward another email about resettling refugees. Outside my window the hills are dressed in autumnal tweed. Maple and oak and pine trees rustle. Central Asia couldn't seem further away.
- HIAS on how to help Afghan refugees.
- Jewish Family Service of Western MA, collecting donations for resettling Afghan refugees here.
- Recipes for mashawa: from the Complete Middle Eastern Cookbook, a vegetarian version at Afghan Cooks, another recipe at World Cup of Food.