Morgh (Chicken)
Aush
Qabili Pilau
Kofta Nakhod
Chelo Nakhod
Kofta Nakho
Qabili Palaw
Meatballs -Noodles
Lamb & Spinach
Samboosak
Lamb Kabab
Boulanee

 

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Afghan Recipes





Afghan Desserts
Afghan Sauces & Rubs

Mourgh (Chicken)

Yield: 6 servings

Ingredients

  • 2 lg Cloves garlic
  • 1/2 ts Salt
  • 2 c Plain, whole-milk yogurt
  • Juice and pulp of 1 large lemon, 3 to 4 tablespoons
  • 1/2 ts Cracked black pepper
  • 2 lg Whole chicken breasts, about 2 pounds

Directions


Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, 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 win 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.

 

Lamb with Spinach


4 servings

Ingredients

  • 2 1/2 lb Lamb stew meat -- preferably leg
  • 1/3 c Olive oil
  • 3/4 lb Onions; diced large
  • 4 ts Chopped garlic
  • 2 ts Turmeric
  • 1/4 ts Nutmeg
  • 1/4 ts Ground cardamom
  • 1 ts Crushed red pepper -- or to taste
  • 1/2 ts Cinnamon
  • 32 oz Can tomatoes; drain & chop
  • 1 c Rich brown veal stock or
  • 1 c Rich beef stock
  • 1/3 lb Fresh spinach; wash & drained
  • 1/2 c Yogurt
  • 1 tb Grated lemon peel
  • Salt; to taste
  • 1/4 c Pine nuts* *Roasted at 350 F. for about 3 minutes.

Directions

Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and veal stock and stir.

Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts.

 

Aush


Serves: 6 Cooking time: 1 to 1-1/4 hours

Ingredients


Aush Dough

  • 2 c Plain flour
  • 1 ts Salt
  • 2/3 c Cold water
  • Additional flour

Pules and Noodle Mixture


  • 1/2 c Yellow split peas - (daul nakhud)
  • Cold water
  • 1 c Canned kidney beans w/liquid
  • Salt
  • 1 tb Oil
  • 2 c Finely chopped spinach

Meat Sauce

  • 1/2 c Oil
  • 1 Medium onion; finely chopped
  • 750 g Ground lamb or beef
  • Salt
  • Freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 c Tomato puree
  • 1/2 c Water

Chakah (Yogurt Sauce)

  • 1 1/2 c Drained yogurt
  • 3 ts Dried mint; rubbed
  • 1/4 ts Hot chili pepper (or more)
  • 1/4 c Finely chopped coriander
  • Salt to taste

Directions


Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary. Divide into 2 balls and wrap in plastic. Rest for 30 minutes.
On a floured board roll out each ball of dough very thinly. Cut into 5 mm (1/4-inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife. Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes.

Wash split peas well and place in a pan with 1-1/2 cups cold water. Bring to the boil and boil gently for 30 minutes or until tender. Add red beans and liquid and keep warm. In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles. Put noodles in gradually, stirring after each addition. Return to the boil and cook uncovered for 5 minutes.

Add spinach and cook for further 5 minutes. Drain in a colander and return to the pot. Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat.

In a frying pan heat the 1/2 cup oil, fry onion until soft and add ground meat. Stir over high heat until juices evaporate and meat browns lightly. Add salt and pepper to taste, tomato puree, spices and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate. Sauce should be oily. Combine chakah ingredients, add to noodles and toss well. Mixture should be moist. Place noodle mixture in a deep dish and top with keema. Stir at the table and serve in deep plates.


Qaboli Palaw
(Yellow rice, lamb, carrots, and raisins)


Serves 4

Ingredients


  • 1 lb long grain rice, preferably basmati
  • 4 fl oz vegetable oil
  • 1 1/2 lb lamb on the bone or 1 chicken, cut in pieces
  • 1/2 pint water
  • 2 large carrots
  • 4 oz black seedless raisins
  • 2 tsp char marsala or cumin
  • 1/4 tsp saffron (optional)
  • 2 1/2 pints water
  • salt and pepper

Directions


Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb or beef cut into 1"-2" cubes and brown lightly.

Add 2 cups of water, 1 tsp. Salt and 1 to 1 ˝ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour.

Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.

Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ˝ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender--but NOT mushy.

Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.

Kofta Nakhod
(Meatballs and Chick-Peas)

8 servings

Ingredients

  • 1 c Dried chick-peas, covered -w/hot water & soaked over-night, or at least 8-10 hrs
  • 1 1/2 lb Ground beef
  • 1 lg Onion, grated
  • 1/4 ts Pepper
  • 1 ts Salt, or to taste
  • 1/4 ts Ground cinnamon
  • 1 tb Dried mint, crushed
  • 1 tb Bread crumbs, matzoh meal, or plain flour
  • 4 c Water, boiling

Directions

Chick-peas provide bulk in well-seasoned kofta, the name for various types of meatballs in Afghanistan, Pakistan, & India. Unlike customs in other countries, they are boiled in soup or water & served separately from soup. Chick-peas are one of forbidden foods for Passover in Afghanistan, so Nofta Nakhod must wait for another time.

1. Drain chick-peas in a colander, then grind them rather fine in a processor. Mix everything together except water.

2. To prepare meatballs: Moisten hands w/cold water and prepare meat & chick-peas balls 1-1/2 inches in diameter. Put the meatballs into boiling water, one at a time, & simmer over moderate heat for 45 mins. Remember that chick-peas are ground but not cooked. The meatballs may also be cooked in a light chicken broth. Serve meatballs & soup separately w/bread, rice, & pickles. Serve 8. Makes about 18 meatballs.


Lamb Kabab

Ingredients

  • 2 pounds boneless lamb steak cut into 1-in cubes
  • 3 medium onions, quartered
  • 1 teaspoon salt
  • 1 teaspoon ground cuminseed
  • 1/4 teaspoon pepper
  • 1/4 cup cognac arak, or dry red wine

Directions

1. Mix everything together & marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat.

2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Grill over charcoal, traditional method, for 10 mins, or to taste: rare, medium, or well-done. Serve warm w/other Afghan foods.


Samboosa (meat pies)


These flaky meat pies are eaten to break the Muslim fast every evening during the month of Ramadan. To the traditional meat stuffing of the northern Arab states are added leeks, boiled eggs, and regional spices.

Ingredients

  • 1 package spring roll skins (approximately 8 inches square), defrosted
  • 1 tbsp. flour
  • 1 tbsp. water
  • Oil for frying

Filling

  • 1 small onion, minced
  • 1 leek, cleaned and chopped
  • 2 tbsp. olive oil
  • 1/2 pound ground beef or lamb
  • Salt
  • Black pepper
  • 1/2 tsp. cumin or kebsa spices
  • 2 egg whites, hard-boiled and chopped
  • Oil for frying

Directions

1. Saute the onions and leek in the oil until transparent. Add the meat, sprinkle with salt and pepper, and cook until done, breaking up lumps.

2. Add the cumin and the chopped egg whites and mix well.

3. Cut each spring roll skin into 3 strips of equal width (If the dough is not precisely square, use the slightly larger dimension for the length of the strip.) Lay out 3 to 4 strips on your work surface.

4. Place a rounded tsp. of the meat mixture toward the bottom right hand corner of each strip. Fold that corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain that the side of the strip lines up perfectly with the folded portion. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern. Seal the final flap with a bit of the flour paste.

5. Deep-fry and drain on absorbent paper.


Meatballs With Noodles Tossed In Yogurt


4 servings

Ingredients


Serving Size : 6

Ingredients


MEATBALLS

  • 2 pounds ground beef
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 pinch cayenne pepper
  • salt to taste
  • black pepper to taste
  • 2 cloves garlic crushed
  • 1 tablespoon vegetable oil
  • 1 spanish onion finely chopped
  • 6 large ripe plum tomatoes core -- peel, chop
  • 4 sun-dried tomatoes finely chopped NOODLES
  • 1 pound fresh fine egg noodles in Asian markets
  • 1 1/2 cups plain yogurt
  • 2 cloves garlic finely chopped
  • 1/2 cup fresh mint chopped

Directions

For the meatballs:
In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne, salt, pepper, and half of the garlic. With clean hands, mix thoroughly, then shape the meat into 3/4-inch meatballs. Set them aside.

In a large, flameproof asserole, heat the oil, add the onion, and cook over low heat for 10 to 15 minutes or until it is very soft. Turn the heat to medium-high and add the meatballs. Cook, turning them often, until they lose their pink color.

Add the plum tomatoes and remaining garlic. Cover the pan, turn down the heat, and simmer gently for 10 minutes. Add the sun-dried tomatoes, salt, and pepper and cook the mixture for 5 minutes over low heat, stirring once or twice.

For the noodles:
Bring a large saucepan of water to a boil. Add the noodles and cook for 2 to 4 minutes or until they are tender but still have some bite. Drain the noodles and transfer them to a bowl. Stir in the yogurt, garlic, and salt. Toss thoroughly and transfer to 6 wide bowls. Spoon meatballs around the edges of each bowl of noodles, add the mint to the center and serve at once.


Boulanee

 

Ingredients

  • 1 Package square eggroll wrappers
  • Corn oil
  • 1 cupMashed Potatoes
  • 1 or 2 large potatoes
  • 1/2 tsp. salt
  • 1/2 tsp. coriander
  • 1/2 tsp. cayenne pepper
  • 1/2 bunch chopped cilantro
  • 4 green onions, chopped.
  • 1 lb. ground beef
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. salt
  • 1/2 tsp. coriander

Directions

Boil potatoes on their skin until soft. Peel and mash. Add salt, coriander, cayenne pepper, cilantro and green onions and mix. Meanwhile: Brown ground beef with pepper, salt and coriander.
Mix ground beef with mashed potatoes. Let cool.
Take an eggroll wrapper and place a spoonfull of filling in the middle. Wet the edges of the wrapper and close, making a triangle. Fold the ends of the triangle into the pastry, making a small envelope. Flatten with your hand.
Heat oil and fry the boulanee until brown on both sides, about 4-5 minutes.

Chelo Nakhod
(chicken & chick-pea stew with rice)

Here is a family-style dish to be served any time of year. It is a substantial soup stew, well seasoned in Afghan style & combined w/a crispy-bottomed rice provides contrasting texture to stew. The stew & rice are served separately.

Ingredients

Yield: 6 servings Ingredients:

  • 5 c -water
  • 4 Chicken legs and
  • 4 Chicken thighs, loose skin -discarded
  • 1 c Dried chick-peas, soaked in -water overnight & drained
  • 2 md (1 cup) onions, chopped
  • 1 Rib celery w/leaves, sliced
  • 1 lg Carrot, sliced diagonally
  • 1 (1/2 lb) zucchini, sliced
  • 1 ts Salt, or to taste
  • 1/4 ts Pepper
  • 1/4 ts Ground cuminseed
  • 1/4 c Fresh coriander, chopped
  • 1/4 c Fresh dill, chopped
  • 1/4 c Lemon juice
  • 4 c Water
  • 1 ts Salt
  • 2 c Raw rice, well rinsed
  • 1/4 c Corn oil

Directions

1. To prepare stew: Bring water to a boil, add chicken pieces, & remove foam as it cooks. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate heat for 45 mins. Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more. This is sufficient to tenderized chicken & ingrate all seasonings.

2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice & cook over moderate heat for 5 mins. Drain rice in colander & rinse w/cold water. Return rice to pan and pour oil over all. Cover pan & cook over low heat for 1/2 hr. No other water is added & rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer.

Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm.

VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be used in place of chicken, but cooking will take longer. Cook beef stew over moderate heat for 1 hour. Add coriander, dill, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until beef is tender.

 

Samoosi Yirakot
(stuffed vegetable turnovers)
Yield: 20 servings

Ingredients

Dough
  • 1 c Fine matzoh meal
  • 1 Egg, beaten
  • 1/4 ts Salt
  • 1/2 c Cold water, approx.
Vegetables
  • 1 tb Corn oil
  • 1 md Onion; chopped
  • 1 Garlic clove; chopped
  • 1 Potato; peeled - cut into small pieces
  • 1/2 c Cauliflower (chopped)
  • 1 Carrot; chopped (1/2 C.)
  • 1/2 c Green peas, fresh or frozen
  • 1/2 c Thin-sliced green beans
  • 1/4 ts Salt
  • 1/4 ts Freshly ground black pepper
  • 1 cup Corn oil, for deep-frying

Directions

Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together. Set aside. Heat the oil in a skillet, add the onion and garlic, and stir-fry over moderate heat until light brown, about 3 min. Set aside.

Take the potato and 1/2 C. each of any other 3 vegetables and blanch in boiling water for 5 minutes. Drain well. Add these to the pan with the onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well. Add salt and pepper. Cool.

Take 1 heaping T. of the dough and press it out on a flat surface into a 2 1/2 inch square. Put 1 T. of the vegetable mixture on the bottom half of the square and fold it over into a triangle. Prepare all the samoosi this way. Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes. Drain on paper towels. Serve warm. Makes about 20 turnovers.

Chakha Eggplant

Ingredients

  • 4 medium Eggplants
  • Salt
  • Oil
  • 2 Medium Onions, sliced
  • 1 Green Pepper, seeded & sliced
  • 2 large ripe Tomatoes, peeled
  • 1/4 teaspoon Hot Chile Pepper
  • 1/4 cup Water
  • 2 cups Chakah Drained Yogurt
  • 2 cloves garlic

Directions

Cut the stems from the eggplants & leave peel. Slice into 1 cm pieces. Spread on a tray & sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. Pour enough oil into skillet with a lid, to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate. Add more oil as required for remaining slices. As oil drains out of eggplant, return this to the pan & add onions. Fry gently till translucent. Remove to another plate. Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings & tomato slices. Repeat using remaining ingredients & adding a little salt & the chili between layers. Pour in any remaining oil from the eggplant. Add onion & water, cover & simmer gently for 10-15 minutes.

Combine chakah ingredients & spread half the sauce into base of serving dish. Top with vegetables, lifting eggplant gently to keep slices intact. Leave some of the juices in the pan. Top vegetables with the rest of the chakah & drizzle the remaining juices over it. Serve with flat bread.

Vegetable Fritters

Yield: 12 servings

Ingredients

  • 1 c Chickpea flour (besan)
  • 1/2 ts Asafetida (optional)
  • 1/2 c Unbleached all-purpose flour
  • 1/4 ts Cayenne pepper
  • 1/2 ts Baking soda
  • 1 1/4 c Cold water
  • 3/4 ts Cream of tartar
  • 2 tb Lemon juice
  • 1/4 ts Sea salt
  • Oil, for frying
  • 1 ts Cumin powder
  • 1 c Sliced potatoes (1/4" thick)
  • 1 ts Coriander powder
  • 1 c Cauliflower florets
  • 1 ts Tumeric
  • 1 c Chopped bell pepper

Directions

Blend flours, baking soda, cream of tartar, salt and spices.

Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream. Set aside.

Heat about 3" oil in a large skillet or deep fryer.

Dip vegetables in batter to coat. Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes. Remove with a slotted spoon and drain on absorbent paper.

Cover and place in a warm oven while cooking remaining pakoras.

Per serving: 186 cal, 5 g prot, 95 mg sod, 25 g carb, 8 g fat, 0 mg chol, 21 mg calcium

 

Tamarind Potatoes

Yield: 4 Servings

Ingredients

  • 1 1/2 tb Tamarind paste
  • 2 c Water
  • 8 sm Boiling potatoes
  • 1/4 c Corn oil
  • 1 md Onion; thinly sliced
  • 2 ts Minced fresh ginger
  • 4 Garlic cloves; minced
  • 1/2 ts Dried red pepper flakes
  • 1/2 ts Ground turmeric
  • 1/2 ts Ground cardamom
  • 1/2 ts Ground fennel
  • 1/2 ts Cinnamon
  • 1/4 ts Freshly ground pepper
  • Salt

Directions

Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places.

Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet.

Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper.

Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.

Ginger Tamarind Eggplant

Yield: 6 Servings

Ingredients

  • 1 1/2-inch-round ball tamarind
  • 1/4 c -Boiling water
  • 1 lb Thin, long eggplant
  • 3 tb Light vegetable oil
  • 1 1/2 ts Minced garlic
  • 2 ts Ground coriander
  • 1/4 ts Ground cinnamon
  • 1/8 ts Ground cloves
  • 1/2 c Packed flaked coconut -- fresh or canned, -- unsweetened
  • 1 ts Cayenne pepper (or more)
  • 1/2 ts Coarse salt; or to taste
  • 2 tb Unsulphured molasses -OR- Brown sugar
  • 1/2 ts Black mustard seeds
Ginger-Tamarind Sauce
  • -Tamarind residue from above
  • 1/2 c -Boiling water
  • 1/2 ts Cornstarch
  • 1 tb Shredded fresh ginger

Directions

Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce.

Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece.

Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well.

Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them.

Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat. Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately.

GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue.

Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds.

Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.

 

Lentil Stuffed Peppers

Yield: 4 servings

Ingredients

  • 2/3 c Red lentils
  • 1 inch piece ginger,=grated
  • 4 tb Vegetable oil
  • 1 tb Ground coriander
  • 4 md Green bell peppers
  • 1 1/4 c Water
  • 1 ts Cumin seeds
  • Salt & pepper
  • 2 Onions, chopped
  • 2 tb Chopped cilantro
  • 2 Green chilies

Directions

Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add peppers & cook for 3 to 5 minutes till golden brown. Drain & cool. Add remaining oil to pan. Cook cumin till they begin to pop. Add onions & chilies & cook for 8 minutes. Stir in ginger & coriander. Drain lentils add to the pan with water. Stir well & cover. Cook for 15 to 20 minutes until lthe liquid has evaporated. Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove seeds. Stuff with the lentils & replace the tops. Stand in a baking dish. Bake at 350F for 15 minutes.

Bouranee Baunjan
(Eggplant With Yoghurt Sauce)


Serving Size : 6

Ingredients


  • 4 medium Eggplants
  • 1 Salt
  • 1 Oil
  • 2 Medium Onions sliced
  • 1 Green Pepper seeded & sliced
  • 2 large Ripe Tomatoes peeled
  • 1 Salt
  • 1/4 teaspoon Hot Chile Pepper
  • 1/4 cup Water
  • 2 cups Chakah Drained Yogurt
  • 2 cloves garlic
  • 1 Salt to Taste

Directions

Cut the stems from the eggplants & leave peel. Slice into 1 cm pieces. Spread on a tray & sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. Pour enough oil into skillet with a lid, to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate. Add more oil as required for remaining slices.

As oil drains out of eggplant, return this to the pan & add onions. Fry gently till translucent. Remove to another plate. Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings & tomato slices.

Repeat using remaining ingredients & adding a little salt & the chili between layers. Pour in any remaining oil from the eggplant. Add onion & water, cover & simmer gently for 10-15 minutes.

Combine chakah ingredients & spread half the sauce into base of serving dish. Top with vegetables, lifting eggplant gently to keep slices intact. Leave some of the juices in the pan. Top vegetables with the rest of the chakah & drizzle the remaining juices over it. Serve with flat bread.

 

Bonjan Salat
(Spicy Eggplant Salad)

Ingredients

  • 3 medium eggplants
  • 2 1/2 teaspoons coarse salt; (kosher salt)
  • 1/4 cup corn oil
  • 1 1/2 cups tomato sauce
  • 1/4 teaspoon pepper
  • 1 teaspoon hot red chili flakes OR
  • 1 teaspoon minced fresh chiles
  • 2 teaspoons ground cinnamon
  • 1 tablespoon dried mint; crushed

Directions

Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them with 2 t. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel.

Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.

Remove and put into a serving bowl. Cool. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 t. salt, if wanted, in a pan.

Simmer over low heat for 10 minutes, which is long enough to integrate the flavors. Pour this over the eggplant; refrigerate until ready to use. The salad can remain in the refrigerator for several days. Serve cold or at room temperature. Yield: 8 servings - - - - - - - - - - - - - - - - - -



Boolawnee
( Fried Leek Pastries )

Ingredients

    ***PASTRY***
  • 2 cups plain flour
  • 1/2 teaspoon salt
  • 2/3 cup cold water
    ***LEEK FILLING***
  • 2 whole leeks; (2 leeks=3 cups chopped
  • 2 teaspoons salt
  • 1/4 teaspoon hot chili pepper
  • 3 teaspoons oil
    ***TO FINISH***
  • oil; for deep frying

Directions

Sift flour and salt into a bowl, make a well in the center and add water. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary. Wrap in plastic film and leave to rest for 30 minutes.

Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels. Place flat on board, cut along length at 5 mm (1/4 inch) intervals than across to dice. Measure in cup measure and place in bowl. Add salt and chili pepper and knead with hand to soften leeks. Stir in oil.

Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle. Alternatively, roll out dough and cut into 10 cm (4 inch) rounds. Place about 2 teaspoons leek filling in center of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge, or press with fork.

Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly. Drain on paper towels and serve hot or warm. - - - - - - - - - -

Yield: 32 servings

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.


Meat Sauce

Ingredients

  • 1 Yellow Onion
  • 1 lb Ground Beef
  • 1 tsp Black Pepper
  • 16 ounce can Tomato Sauce
  • 1 tsp Crushed Garlic
  • 1 tsp Coriander
  • 1 tsp Salt
  • 1 1/2 cups Water

Directions

Grind yellow onion, and one-half of a cup of water in a blender. Pour this mix into a frying pan with ground beef, and cook until the meat is browned. Add one more cup of water, crushed garlic, salt, freshly ground coriander, black pepper, and tomato sauce to the meat and cook over a medium-low heat for 20-25 minutes.

Kabab Sauce

This can be used as a marinade with any meat or fish dish (I like it with rice)

Ingredients

  • 2 md Onions, peeled
  • 2 c [nonfat] plain yoghurt
  • Dash of Lemon juice or rice vineger
  • Sugar
  • Pepper to taste
  • 2 tb Ground cumin seeds
  • 2 tb Ground coriander seeds
  • 1/2 - 3/4 tsp cayanne pepper or Chili paste
  • 2 tsp Fresh ground ginger and Garlic paste
  • Chopped cilantro to taste 1/2 tsp Turmeric

Directions

Liquify in blender. Simmer until thickened slightly and flavor is set.

Korma Sauce

Ingredients

  • 1 med. Yellow Onion
  • 3 cups Water
  • 16 ounce can Tomato Sauce
  • 1 tsp Salt
  • 1 1/2 tsp Coriander
  • 1 tbl Corn Oil
  • 1/4 tsp Black Pepper

Directions

Slice yellow onion very thin and boil it in water for about 15min. or until the onion becomes tender. Next, strain the water and put the onion in a blender with corn oil, tomato sauce, salt, black pepper, and freshly ground coriander. Blend this mix well and then put the sauce into a saucepan and bring to a boil. Aftre it comes to a boil, turn the heat down to low and let the sauce simmer until it thickens.

Meat and Fish Rub

Ingredients

  • 3 tbl black peppercorns
  • 3 tbl cumin seed
  • 2 tbl turmeric
  • 1 tbl ground cardamom
  • 1 tbl ground coriander

Directions

Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store in an airtight container. Rub this spice blend, devised by Zvia, an Afghan street vendor in New York, all over beef, pork, or chicken 2 hours prior to grilling. It also adds a pungent flavor to tuna, swordfish, bluefish, and bass; rub it on both sides of the steak or fillets about an hour before grilling. In both cases, the rub can be left on the meat or fish while grilling to make a blackened seasoned crust. It can also be stirred into boiled rice or summer soups to taste. Makes about 1/3 cup.

Salad Dressing

Ingredients

  • 1 cup Mayonnaise
  • 1/4 cup Yogurt
  • 1 tsp Dry Mint
  • 1tbl Apple Cider Vinegar
  • 1 tbl Water
  • 1/2 tsp Salt

Directions

In a food processor, mayonnaise with plain yogurt.( You can substitue lowfat or non-fat yogurt here if desired) Next, add apple cider vinegar, water, salt, and dry, crushed mint leaves. The consistancy should be smooth and creamy when finished.

Afghan Spice Rub

Serves 1

Ingredients

  • 3 tablespoons Black peppercorns
  • 1 tablespoons Ground cardamom
  • 3 tablespoons Cumin seed
  • 1 tablespoons Ground coriander
  • 2 tablespoons Tumeric

Directions

Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container. Make 1/3 cup.

Can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, blue fish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat orfish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soupws to taste.

Chatni Gashneez
(Coriander Chutney)

Serves 1

Ingredients

  • 1 cup of Roughly chopped coriander
  • 2 Garlic cloves
  • 1 Green chili
  • 1/2 cup of Coarsely chopped walnuts
  • 1/4 cup Lemon juice or vinegar
  • Salt
Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.

Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing. Add salt to taste, place ina bowl and chill until required. Serve with kabaubs.

Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar. Gradually stir in lemon juice or vinegar and add salt to taste.Hawayej

Hawayej

Serves 1

Ingredients

  • 3 tb Black Peppercorns
  • 3 tb Cumin Seed
  • 2 tb Turmeric
  • 1 tb Ground Cardamom
  • 1 tb Ground Coriander

Directions

Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store in an airtight container.

Rub this spice blend devised by Zvia, an Afghan street vendor in New york, all over beef, pork, or chicken 2 hours prior to grilling. It also adds a pungent flavor to tuna, swordfish, bluefish, and bass; rub it on both sides of the steak or fillets about an hour before grilling.

In both cases, the rub can be left on the meat or fish while grilling to make a blackened seasoned crust. It can also be stirred into boiled rice or summer soups to taste. Makes about 1/3 cup.

 

 

Brides Fingers
(Asabia el Aroos)

These lovely slender crisps of filo filled with sweetened nuts are as heavenly as baklava, much easier to prepare and to eat, and lower in calories and fat. Nuts provide protein and healthy quantities of fiber, as well as containing traces of many important elements necessary to good health.

Ingredients

  • Sweet Syrup: (See recipe below)
  • 1/2 package (16 oz.) frozen filo dough, completely defrosted
  • 1/4 cup unsalted butter, melted (optional)
Filling
  • 1/2 cup almonds or pistachios, pulverized in food processor with
  • 1/3 cup sugar
Glaze
  • 1 egg, beaten
  • sugar

Directions

1. Prepare the syrup in advance and chill in the refrigerator.

2. Combine the filling ingredients.

3. Preheat the oven to 375 degrees F. Grease 1 or 2 baking sheets.

4. Cut the filo in half crosswise and again in half, stacking the covering with a slightly dampened towel to prevent drying. Lay 2 rectangles on your work surface with the shorter sides facing you, and brush lightly with melted butter.

5. Place a rounded tablespoon of the filling in a line across the shorter side of filo that faces you. Fold the longer edges of the pastry inward, sealing in the sides of the filling, and roll the pastry up from the short side, forming a fat cigar shape. Place on the baking sheet with the cut edge down. Repeat with remaining dough.

6. Brush the tops of the pastries lightly with a bit of beaten egg and sprinkle with sugar.

7. Bake for 15 to 20 minutes, until golden brown.

8. Dip the warm fingers into cool Sweet Syrup and arrange on a serving tray. Serve at room temperature.

Syrup

The general rule for syrup is to pour hot syrup over cold (or room temperature) pastries and to serve cold syrup over hot pastries.

In some areas, eating syrup and honey is superstitiously believed to ward off the djinn (evil spirits) and to make life sweeter.

  • 3 cups sugar
  • 1-1/2 cups water
  • 1 lemon
  • 1 tbsp. orange-blossom water or rosewater
1. Boil the sugar with the water until dissolved and viscous, about 10 minutes.
2. Stir in the remaining ingredients and remove from the heat.

Baklava

Ingredients

  • Fillo dough
  • 1/2 pound Unsalted butter
  • 1 tsp. cinnamon
  • 1 1/2 cups Sugar
  • 1 tsp. Cardamon
  • Almonds
  • 1 tsp. Lemon Juice
  • 1 1/2 cups Water
  • Crushed Pistachios
First, preheat the oven to 375 degrees. Next, melt the butter over very low heat. Combine freshly ground cardamon cinnamon in a small bowl. Lay two layers of fillo dough on a baking sheet, and pour two tablespoons of melted butter over the dough. Use a pastry brush to spread the butter.

Next, sprinkle a thin layer of fresh almond nuts, and a small amount of the cinnamon/cardamon mixture. Repeat this until you have several layers. On the top layer, only spread melted butter. Bake the baklava at 375 degrees, until the fillo dough is golden brown. At this point, remove the baklava from the oven and prepare the syrup.

For the syrup... Combine one and one-half cups of water with one and one-half cups of sugar, and one teaspoon of fresh lemon juice. Bring the mix to a boil, turn down the heat and simmer for 5 minutes. While the baklava is still warm, cut it into small triangle shapes and drizzle the syrup over the baklava. To finish, sprinkle with crushed pistachio nuts.

Khatai Cookies

Ingredients

  • 1 1/2 cups White Flour
  • 1 cup Sugar
  • 3/4 cupCorn Oil
  • 1 tablespoon crushed Cardamon
  • Pistachios

Preheat the oven to 350 degrees. Mix the white flour with the sugar, and crushed cardamon. Next, add the corn oil and mix well. Make the dough into two inch round balls and put them on a cookie sheet and bake for 15min, or until lightly browned. Sprinkle finely ground pistachios on top of the cookies while they are still hot.

Firnee

Ingredients

  • 2 cups Whole Milk
  • 1 cup Sugar
  • 4 tablespoons Corn Starch
  • 1 tsp. Cardamom
  • Pistachios
  • 1 capful Rose water

Directions

Mix whole milk with cornstarch and cardamon and rose water in a sauce pan. Bring it to a boil. PLEASE NOTE: You must stir constantly, if you do not, the dessert will NOT turn out properly!!! When the mix comes to a boil, remove from the stove, and put into a shallow serving dish. Refrigerate and serve with finely chopped pistachios sprinkled on top.

Sheer Payra Fudge

Ingredients

  • 2 c. sugar
  • 2/3 c. milk
  • 1/4 tsp. salt
  • 2 Tbsp. light corn syrup
  • 2 Tbsp. butter
  • 1/2 tsp. cardamom
  • 1/4 c. pistachio nuts, chopped
  • 1/4 c. walnuts, chopped

Directions

In a saucepan, cook milk, sugar, corn syrup and salt over medium heat, stirring occasionally, until sugar dissolves. Cook to 240ř on a candy thermometer. Remove from heat. Add butter. Cool mixture to 120ř without stirring. Add cardamom, beating vigorously until candy is thick and no longer glossy. Quickly stir in nuts. Spread mixture into a buttered pan. Let stand until firm. Cut into squares.

Gosh Feel (Elephant Ear Pastries)


40 servings

Ingredients


  • 2 Eggs
  • 2 ts Caster sugar
  • 1/4 ts Salt
  • 1/2 c Milk
  • 4 ts Oil
  • 2 1/2 c Plain flour
  • 1/4 c Plain flour for kneading
  • 1/2 ts Ground cardamom
  • Oil for deep-frying
  • 1 c Icing (confectioners') sugar
  • 1/2 ts Ground cardamom (optional)
  • 1/2 c Finely chopped pistachios
*Note: Pistachio nuts should be blanched. Optionally, same amount of finely chopped walnuts may be used intead of pistachios.

Directions

Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift flour, add half to egg mixture and blend in with wooden spoon. Gradually stir in remainder of flour, holding back about 1/2 cup. Turn onto floured board and dust with some of reserved flour. Knead for 10 minutes until smooth and glossy, using more flour as required. Dough will still be slightly sticky. Cover with plastic wrap and rest for 2 hours.

Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8-10 cm (3-4 inches) in diameter. Gather up dough on one side and pinch, forming a shape resembling an elephant ear. Place on a cloth and cover. Repeat with remaining dough.

Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook evenly. Fry until golden, do not over-brown. As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge.

Drain pastries on paper towels. Sift icing sugar with cardamom if used and dust pastries with mixture. Sprinkle with nuts and serve warm or cold. Store in a sealed container.

Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water. Bring to the boil when sugar is dissolved and boil for 5 minutes. Dribble syrup onto warm pastries and sprinkle with cardamom and nuts.

Kadu Bouranee
(Sweet Pumpkin)


Serves 1

Ingredients

  • 2 lb Fresh pumpkin or squash
  • 1/4 cup of Corn oil
  • Sweet Tomato Sauce:
  • 1 tablespoon Crushed garlic
  • 1 cup of Water
  • 1/2 tablespoon Salt
  • 1/2 cup of Sugar
  • 4 oz Tomato sauce
  • 1/2 ts Ginger root, chopped fine
  • 1 tablespoon Freshly ground coriander Seeds
  • 1/4 ts Black pepper

Yogurt Sauce:

  • 1/4 ts Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt
  • Garnish: Dry mint leaves, crushed

Directions

Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides fora couple of minutes until lightly browned.

Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered....-B.) Mix together the ingredients for the yogurt sauce.

To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.

Halwaua-e-Aurd-e-Sujee


Serves 1

Ingredients


  • 1 cup of Sugar
  • 2 cup of Water
  • 3/4 cup of Ghee
  • 1 cup of Coarse semolina (farina)
  • 1/4 cup of Pistachio nuts - blanched
  • 1/4 up of Almonds - blanched & Slivered
  • 1/2 tablespoons of Ground cardamom or to taste
  • 1 tablespoons of Rosewater - See note Additional nuts to decorate

Directions

Combine sugar & water in saucepan & stir occasionally until dissolved, over medium heat. Bring to a boil, & boil briskly for 5 minutes without stirring. Remove from heat & leave aside in pan. In a deep heavy pan heat ghee & add semolina. Stir over medium heat for 5 minutes. Semolina should not color.

Pour hot syrup into semolina, stirring constantly. When smoothly blended, reduce heat & leave to cook, uncovered, until liquid is absorbed. Mixture should be thick but still moist at this stage. Stir in nuts, cardamon & rosewater to taste.

Cover rim of pan with a cloth or 2 paper towels, put lid on tightly & leave on low heat for 5 minutes. Turn off heat & leave pan undisturbed for 10 minutes.

Spread halwau on a flat, lightly oiled platter & decorate with nuts. Serve warm or cold, cutting pieces into diamond shapes or squares.

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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