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 10, 2013
Muraba-E-Zardak (Carrot Jam)
Muraba-e-Saib (Apple Jam)
Yogurt Bean Soup
Friday, February 8, 2013
Qabili Murg Palau (Rice dish with chicken)
Thursday, February 7, 2013
Shola
Chalou (White Rice)
Tuesday, February 5, 2013
Nergis Kabob (Meatballs Stuffed With Egg)
Nargis Kabob is one of those dishes that just looks beautiful in any dinner spread, and goes well with whatever assortment of food there is. In Afghanistan, Nargis Kabob was a fancy and prestigious dish not just because of its taste, but mostly because of the ingredients used. Both meat and eggs were very scarce for the average Afghan family, and for a person to have the luxury to stuff a meatball with a boiled egg made a statement in itself. Nowadays these are both easy ingredients to access making this a dish that can be enjoyed by many.
Pakora (Afghan Potato Fritters)
Sabzi Challow (spinach and rice) with lamb
Sabzi Challow is a traditional Afghani NewYear’s Eve dish, made with spinach (sabzi), rice (challow), and lamb. This is a great recipe for a party. The rice is crispy on the bottom and caramel-colored,but it’s not burned - this is the way it should be prepared. You can also use chicken thighs, which are a lot cheaper than lamb shanks. They don’t cook as long as the lamb shanks, but the time is less important since it turns into fall-off-the-bone delicious.
Sunday, February 3, 2013
Bouranee Baunjan (Eggplant with yoghurt sauce)
Dough (Cucumber & Mint Yogurt Drink)
Saturday, February 2, 2013
Firni (Rose-scented Milk Pudding)
Salata (Salad)
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)
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)
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)
Aush (Noodles with Pulses, Meat and Yoghurt)
Afghani Lamb with Spinach
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)
Wednesday, January 30, 2013
Naane Uzbeki
There are mainly three types of Afghan bread:
- Naan - Literally “bread”
- Lavash - Very thin bread
- Naane Uzbeki
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
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)
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