Wednesday, January 30, 2013

Naane Uzbeki

There are mainly three types of Afghan bread:
  • Naan - Literally “bread”
  • Lavash - Very thin bread 
  • Naane Uzbeki
Uzbek-style bread is shaped like a disc and thicker than naan. Usually made with white flour.

Chatni Gashneez (Coriander Chutney)

The chutney that accompanies kebabs in Afghanistan has no relation to the sweet and savory, fruit-studded preserves with which most of us are familiar. The Afghan version chutney  is a thin, herbaceous, acidic sauce.  


Falooda is a South Asian specialty served during the warm months in Pakistan, India and Iran, and among others. Each country lends its own twist on the dessert. In Afghanistan, this means shaved ice is topped with rosewater- or cardamom-flavored handmade ice cream , rose water-flavored simple syrup, vermicelli noodles, plenty of Afghan cream (called qaymaq), and a generous measure of chopped pistachios.

Kabuli Palaw

Kabuli Palaw is an Afghan rice dish consisting of steamed rice mixed with lentils, raisins, carrots and lamb. It is the most popular dish in Afghanistan, and is considered the national dish.

Qabili Palaw is a made by cooking basmati or long grained rice in a brothy sauce (which makes the rice brown). This dish may be made with lamb, chicken, or beef. Qabili palau is baked in the oven and topped with fried sliced carrots and raisins. Chopped nuts like pistachios or almonds may be added as well. The meat is covered by the rice or buried in the middle of the dish.

Samoosi Yirakot (stuffed vegetable turnovers)

Yield: 20 servings



  • 1 c Fine matzoh meal
  • 1 Egg, beaten
  • 1/4 ts Salt
  • 1/2 c Cold water, approx.


  • 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


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.

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