Cooking for yourself, Sharing your favourites!!
Kaddu Buranee or Kadu Bouranee – Afghani Sweet Pumpkin. Traditionally, Kadu Bouranee is served as a part of the several side dishes served at a Dastarkhan (the traditional Afghan table spread). One is supposed to eat the pumpkin dish with Afghan bread (Nan-I-Afghan) or one of the many rice preparations. To eat Kadu Bourani with […]
Chapli kebab (Pashto: چپلي کباب) is a minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty. It originates from Peshawar in northwest Pakistan, and is also known as the Peshawari kebab. The chapli kebab is a popular barbecue and street food throughout Khyber Pakhtunkhwa and other […]
Ashak (or Aushak), In Afghanistan, these dumplings are typically served on a big platter as a main course. Ashak also makes an elegant first course. It’s made with a delicate dough and is traditionally filled with gandana (Mixture of chopped fresh herbs), a member of the onion family with a mild flavor and an appearance similar to […]
ASHAK, also spelled AUSHAK [Pashto/Farsi: اَشَک], is an Afghan dish made of pasta dumplings filled with Chinese chives (scallions), with a (frequently meaty) tomato sauce, topped with yogurt and dried mint. A time-consuming meal to prepare, it is usually served on holidays or at special gatherings As recipe below, these are a really delicious dumpling […]
Dumplings filled with onion and ground beef or lamb. Mantu is steamed and usually topped with a tomato-based sauce and a yogurt- or qoroot-based sauce. The yogurt-based topping is usually a mixture of yogurt and garlic and split chickpeas. The qoroot-based sauce is made of goat cheese and is also mixed with garlic; a qoroot (Afghan […]
Qormah e Shalgham (Afghan TURNIP KORMA) is good to serve as a side with rice like BATA RECIPE: Ingredients: 4 Shalgham (turnip), peeled, diced 2 nos medium onion, finely chopped 1/4 tsp ground turmeric 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp red chile 4 tomatoes, puree 3 tbsp grated jaggery * or brown […]
BATA or BATHA, an Afghan rice dish is cooked with water and acquires a sticky consistency. It is usually eaten with a QORMA/KOMAR, such as SABZI (spinach) or SHALGHAM (turnips). With the addition of stock, meat, herbs, and grains, more eeri Qoroot, and Shola. A sweet rice dish called Shir Birenj (literally milk rice) is […]
This stew from greens is the Afghan equivalent of a Persian herb stew (or Ghormeh Sabzi). It is a well-known dish in Iran, Iraq, Azerbaijan, and Afghanistan. “Qormah” or “Ghormeh” means stewed and Sabzi means greens. The main ingredients are a mixture of sauteed greens/herbs, consisting mainly of leek or green onions, spinach, cilantro, parsley, […]
Qormah, or korma, are creamy curries often thickened with nuts or nut purees. There are many different kinds of qormah, and qormah lawand is an Afghani version with chunks of CHICKEN or LAMB in a onion gravy flavored with sweet spices. RECIPE: Ingredients: 1/2 cup Cashews or almonds 3 to 4 cloves of garlic, minced 2 tbsp […]
Qormah or Korma comes from the Urdu word ḳormā, which means to “braise”. This dish is cooked with meat (Lamb, Veal or Chicken) and nadroo (LOTUS ROOT) in onion and yogurt gravy. As with other braised dishes like Rogan Josh, it is characteristic of Moghul cuisine, which was first introduced to Northern India by the […]