INTERNATIONAL INSTANT MEETING IDEAS
AFGHANISTAN
Sparks and Brownies: Game: Aaqab
Aaqab (Eagle) is a tag game. One child is the eagle and sits on a rock. The other children, or pigeons, stand on the home base or safe area. The children leave the safe area and pretend to be pigeons pecking at the ground for food. The child who is the eagle leaves the rock and chases the other children. When the eagle touches a child, that child is out of the game. Play continues until the last pigeon is out. Another eagle is then chosen.
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Guides: Craft: Beaded Safety Pin Flag
Materials:
TWELVE 1 1/16 inch safety pins
ONE - 2 inch safety pin
Seed Beads (see picture below for colors needed)
Instructions:
Follow this pattern to complete this project.
Each number column represents a pin; for example, your first pin will have 10 black beads. Your eighth pin will have 10 red beads. When you thread these beaded pins onto your larger pin, start with pin number 1.
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Pathfinders and Rangers: Afghani Recipes
Mourgh (Afghan Chicken)
Yield: 6 servings
Ingredients:
2 large garlic cloves
1/2 tsp. salt
2 cups plain, whole-milk yogurt
Juice and pulp of 1 large lemon, 3 to 4 tablespoons
1/2 tsp. cracked black pepper
2 large whole chicken breasts, about 2 pounds
Directions:
Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavour, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt.
Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces will lie flat.
Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it.
To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
From:
Sabse Borani:
Ingredients:
4 cups fresh spinach leaves, chopped
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tbsp. vegetable oil
1 cup lightly drained plain yogurt (drain about 1 hr - easiest method is to place the yogurt in a coffee filter and let stand)
Directions:
Place damp spinach in a saucepan, cover and cook until wilted. Drain and squeeze to remove excess water. Heat oil in a large skillet, sauté onion at low heat until golden, add garlic and sauté briefly, then add spinach, and cook for a minute or two more. Let cool. In a bowl, smooth yogurt and add spinach mixture. Season with salt and pepper.
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