When pain won’t leave, we sometimes cut ourselves to let it out.
Have you ever been so alone that you go to sleep, just to be with people?
Of the cold winter days.
Somewhere in the far corners of our galaxy, there might be an alien looking up at the sky at this very moment & wondering; “Are we alone?”
Treading Through Time. The Afghan Kuchi people (nomads).
Food for thought! An Afghan delight.
Kaak (Cake) :- A native dish of the nomadic Afghan/Pashtun people of the mountains.
The word Kaak is of Viking origin, from the Old Norse word “kaka” (from which the word cake is derived) & more closely it is of Proto-Germanic word Kaako to Proto-Indo-European word gog which means (ball shaped object).
The Afghan Kaak should not to be confused with Ka’ak or Kahqa, the cake, street breads or thin savory pastry bracelets baked & used in Arabian or middle eastern countries.
There are 2 types of baking procedure. First one is of fire on one side with Kaak being turned around while the other one is prepared in a fire pit. The fire pit should be empty from inside to place the kaak inside the fire so it can be baked as in oven & should be surrounded by fire. The fire pit itself should provide a stable heat source from all sides. Now one needs to have a perfect round stone (mostly found in streams & river beds). Clean the stone from dirt & place it in the fire pit to be heated. Do not place the stone too close to fire that it might turn black due to smoke & do not put it too far from fire that the core of the stone remains cold but it should be perfectly heated from inside & outside.
Meanwhile the ingredients needed for the Kaak are flour, eggs, milk, aniseed, nuts & fat oil extracted from white meat. The modern Kaak is cooked using cooking oil with sugar. Get the ingredients according to taste & requirements & mix it perfectly to make the dough. Flatten the dough in a round shape & now carefully pick up the preheated stone & place it in the center of the flatten bread (dough). Carefully cover the stone with the paste (dough). Add more dough to give it layers & roll it around to leave no visible surface of stone. Place the stone, now covered with dough back into the fire pit. The preheated stone gives heat from inside while the fire pit cooks it froun outside. Wait till the Kaak change its color to Dark brown or golden brown & make sure the rock was heated well so that the kaak is cooked well from inside. Eat it & enjoy it with tea or at whatever time you like. Once baked, Kaak is very hard & was used for special occasions back in the old times.
Kaak made by the nomadic Balochs is same in baking procedure but has different ingredients.
Battle not with monsters, lest ye become a monster, for when you gaze into the abyss, the abyss gazes also into you."
― Friedrich Nietzsche.
—(Beyond Good and Evil - Aphorism 146)