Afghanistan: Khatai Cookies

The cuisine of Afghanistan, mainly influenced by that of Persia, India and Mongolia, is quite unique in its ingredients, its types of foods (a tasteful mixture of the regions that surround it) and the preparation techniques. Many of their dishes are based on cereals like wheat, maize, barley and rice which are the nation's chief crops, although they also produce many rich and flavorful stews and other delicacies.

The flavors of Afghanistan include garam masala, saffron, cinnamon, cloves, cardamom, chilis, leeks, coriander, parsley, mint and black pepper, although onion and tomato are also important food ingredients. Traditional Afghani cooking is high in fat due to the country’s mountain terrain and the fact that the lifestyle involves a lot of walking and it gets cold in winter.

Pakistan and Indian influences are prevalent in Afghanistan's traditional Khatai cookie, with their version called "Nan Khatai".

Khatai Cookies

1-1/2 cups white flour
1 cup sugar
3/4 cup corn oil
1 tbs crushed cardamom
Finely ground pistachios

Preheat oven to 350 degrees.

In a large bowl, mix together the dry ingredients except for the pistachios. Add in the oil and mix well until you have a smooth, soft dough.

Shape the dough into 2-inch round balls. Place on cookie sheet lined with parchment approximately 2 inches apart. Bake for 15 minutes or until lightly browned.

Remove from oven and immediately sprinkle the tops of the cookies with the pistachios. Cool and serve.