Afghani Chai
All it takes is a cup of water, green tea, cardamom pods, saffron stamens, a coffee filter and a food bag clip.
Lamb kabab
Lamb kabab is a favorite of the Afghans. Afghan kabab is mostly served with naan, and rarely rice.
Dastarkhan
A dastarkhan is an area which is a sheet, large tablecloth, carpet or mat on which an enormous meal served to family and guests on special occasions. There are no set entrees in the dastarkhan, as it is a place to serve the food. The traditional dishes that are served on a dastarkhan are pilau’s, meats, subzi’s or spinach, yogurt, chutneys (mainly mint and tomato and red bellpepper) and many side dishes of fresh tomatoes, onions and salad greens. Meals end with cardamom Choi (tea).
Nan-e Afghani
Nan-e Afghani (Afghan bread) is the national bread of Afghanistan.The bread is oval or rectangular and baked in a tandoor, a cylindrical oven that is the primary cooking equipment of the sub-continental region. The Afghan version of the tandoor sits above ground and is made of bricks, which are heated to cook the bread. The bread, also known as nan, is shaped and then stuck to the interior wall of the oven to bake. Black cumin or caraway seeds are often sprinkled on the bread, as much for decoration as for taste, and lengthwise lines are scored in the dough to add texture to the bread.
Sunday, February 3, 2013
Bouranee Baunjan (Eggplant with yoghurt sauce)
Posted by Unknown on 4:20 PM
Dough (Cucumber & Mint Yogurt Drink)
Posted by Unknown on 3:58 PM
Saturday, February 2, 2013
Firni (Rose-scented Milk Pudding)
Posted by Unknown on 5:42 PM
Salata (Salad)
Posted by Unknown on 5:17 PM
The Afghan salad, "Sa-laa-ta", is a simple combination of fresh tomatoes, cucumbers, onions, and fresh mint chopped into small pieces. Add some salt and mix well. The tradifional Afghan salad makes a delicious supplement to the food. Afghan salad is eaten with the food not before or after the meal.
Friday, February 1, 2013
Boulanee Katchalu (Patato Filled Turnovers)
Posted by Unknown on 1:11 PM
Boulanee is a vegan flat-bread from Afghanistan baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. Boulanee originates strictly from Afghanistan. It is vegan and very low-calorie. It is usually served as an appetizer, side-dish, or main dish.
(Eggplant Dip)
Posted by Unknown on 12:16 PM
Here is a wonderful recipe for baba ghanouh a Afghan eggplant dip. It is typically served with naan.
You can use a food processor to make baba ghanouh, but take care not to make it too smooth; this is supposed to be a rustic, slightly chunky dip.
Kaddo Bourani (Pumpkin with Yogurt and Meat Sauces)
Posted by Unknown on 11:28 AM
Aush (Noodles with Pulses, Meat and Yoghurt)
Posted by Unknown on 10:40 AM
Afghani Lamb with Spinach
Posted by Unknown on 10:33 AM
A flavorful blend of spices, cardamom, olive oil and fresh vegetables surround tender pieces of Lamb that will transport your taste buds to a faraway land.
Mourgh (Afghan Chicken)
Posted by Unknown on 10:28 AM
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.
