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Lahndi (food)
''Lahndi'', also known as dried meat, is a winter food popular in northern Afghanistan. Consumption of ''lahndi'' is common during the winter months. Sheep are specially fattened so that their flesh may be more suitable for preparing ''lahndi''.
== Method ==
''Lahndi'' is usually prepared from lamb and sheep, although it can also be made from beef. It is prepared as follows. First a lamb or sheep is slaughtered in the Islamic way, i.e., ''halal''. Then the wool is separated in a proper and skilled way, leaving only the skin.〔(Zhob: Basic Facts )〕 After that, the remaining hairs on the skin are burned away with fire, after which the meat is wiped to get rid of the carbon deposits. Then the meat is cut into smaller pieces and rubbed with salt to prevent bacteria. It is also rubbed with pungent-smelling asafoetida, which is a little like garlic and serves as a preservative, a much-needed additive in a part of the world where electricity and refrigerators are rare.〔(Asafoetida )〕 Having been thus prepared, the meat is strung on ''lahndi'' poles (tall poles with crosspieces which stand outside most Afghan mud-houses and serve as winter larders).
The best time to prepare ''lahndi'' is December, when the meat dries out within fifteen days if it is cold enough. It is commonly eaten in winter to keep a person warm and help him face the extreme weather.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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