Innholdsfortegnelse for Taste of Afghanistan i Delicious

Welcome to the tantalizing world of Afghan cuisine, where spices, herbs, and rich flavors are blended together to create mouth-watering dishes. Afghanistan, a country rich in culture and traditions, has a cuisine that is a reflection of its history and geographical location. Its recipes are influenced by the country’s neighboring regions, including India, Iran, and Central Asia, and have been passed down from generation to generation. In this Afghan cookbook, you will discover a wide range of recipes, from savory kabobs and stews to sweet desserts. Each recipe is carefully crafted to bring out the authentic flavors of Afghan cuisine, using traditional cooking techniques and ingredients. You will learn about the importance of key ingredients like lamb, rice, and lentils, as well as the unique blends of spices used to…

Qeema (also spelled keema or kheema) is a South Asian dish made with minced meat, typically beef, lamb, or goat. The meat is cooked with a combination of spices and sometimes vegetables like peas or potatoes. Qeema can be served as a main dish on its own, or used as a filling for dishes like samosas or parathas. The spices used in qeema vary depending on regional and personal preferences, but commonly include cumin, coriander, turmeric, and chili powder. Some recipes may also call for ginger, garlic, and garam masala. Ingredients: • 500 grams minced beef or lamb • 1 onion, chopped • 2 tomatoes, chopped • 2 green chilies, chopped • 2 cloves garlic, minced • 1-inch piece of ginger, grated • 1 teaspoon cumin powder • 1 teaspoon…

Kadu Bouranee is a traditional Afghan dish made with pumpkin that has been baked and served with a flavorful yogurt sauce. The dish is typically served as a side dish or vegetarian main course and is popular in Afghan cuisine. To prepare Kadu Bouranee, pumpkin is peeled, seeded, and cut into bite-sized pieces. The pumpkin pieces are then coated with a mixture of vegetable oil, salt, and black pepper, and baked in the oven until they are tender and lightly caramelized. Ingredients: • 1 small to medium pumpkin (about 3-4 pounds) • 2 tablespoons vegetable oil • Salt and black pepper to taste • 1 cup plain yogurt • 2 garlic cloves, minced • 1 teaspoon dried mint • 1/2 teaspoon salt • Fresh cilantro for garnish Instructions: 1. Preheat…

Ashak is a traditional Afghan dish that is typically served as an appetizer or side dish. It consists of boiled dumplings stuffed with a mixture of spiced minced meat and onions, and is often topped with a savory tomato-based sauce and yogurt. To make Ashak, the dough for the dumplings is typically made from flour, water, and salt, and then rolled out thinly into small circles. The filling is made by sauteing ground meat (often lamb or beef) with onions, garlic, and a blend of spices such as turmeric, coriander, and cumin. The mixture is then spooned onto the center of each circle of dough, which is then folded and pinched closed to form a dumpling shape. Ingredients: • 2 cups all-purpose flour • 1/2 teaspoon salt • 1/2 cup…

Qorma, also spelled korma, is a popular dish in South Asian cuisine, particularly in Afghanistan, Indian and Pakistani cuisine. It typically consists of meat or vegetables cooked in a creamy, spiced sauce made from a base of yogurt or cream, onion, garlic, ginger, and a variety of aromatic spices such as cumin, coriander, turmeric, and garam masala. The meat or vegetables are first browned in oil or ghee, then simmered in the sauce until tender and flavorful. The sauce is usually thick and rich, with a balance of savory, spicy, and slightly sweet flavors. Ingredients: • 1 lb. boneless lamb, cut into cubes • 1 onion, chopped • 3 cloves garlic, minced • 1-inch piece of ginger, grated • 2 tbsp. vegetable oil • 1 cup plain yogurt • 1…

Gosht Kabab is a popular Afghan and Pakistani dish made from marinated and grilled pieces of lamb or mutton. The word “gosht” means meat in Urdu. To make Gosht Kabab, small pieces of boneless lamb or mutton are marinated in a mixture of yogurt, spices, and herbs for several hours. The marinated meat is then skewered and grilled over hot charcoal or in a tandoor (clay oven), giving the kababs a smoky flavor and a charred exterior. Ingredients: • 1 lb boneless lamb or mutton, cut into small pieces • ½ cup plain yogurt • 2 tablespoons ginger-garlic paste • 1 teaspoon cumin powder • 1 teaspoon coriander powder • 1 teaspoon paprika • ½ teaspoon turmeric • ½ teaspoon garam masala • ½ teaspoon salt • 2 tablespoons chopped…

Mantu is a popular dish in Afghanistan, and is often considered as the country’s national dish. It consists of steamed dumplings filled with spiced ground beef or lamb, onions, and sometimes chickpeas or lentils. The dumplings are served with a tomato-based meat sauce and a yogurt-based sauce. Ingredients: For the dumplings: • 1 package of dumpling wrappers (also called wonton wrappers) • 1 pound ground beef or lamb • 1 onion, finely chopped • 2 garlic cloves, minced • 1 tablespoon ground cumin • 1 tablespoon ground coriander • 1 teaspoon ground turmeric • Salt and pepper to taste • 1 can of chickpeas, drained and rinsed (optional) For the yogurt sauce: • 1 cup plain yogurt • 1 garlic clove, minced • Salt and pepper to taste Instructions: 1.…

Shorwa (also spelled as shorba or shurbah) is a popular Afghan soup that is typically served as a main course. The word “shorwa” comes from the Persian language, and it means “soup” or “broth”. The base of the shorwa is typically made by simmering meat (such as lamb or beef) with vegetables, such as onions, garlic, carrots, and tomatoes, in water or broth until the meat is tender and the vegetables are cooked through. Spices such as cumin, coriander, and turmeric are often added to give the soup a flavorful and aromatic taste. Ingredients: • 1 lb lamb or beef, cut into small pieces • 1 onion, chopped • 3 garlic cloves, minced • 1 carrot, chopped • 1 tomato, chopped • 2 tablespoons oil • 1 teaspoon cumin powder…

Bolani is a type of Afghan stuffed flatbread that is typically filled with mashed potatoes, onions, and spices. The bread is made by rolling out a thin layer of dough, spreading the filling on one half, and then folding the other half over to create a pocket. The edges are then crimped together to seal the filling inside. Bolani can be cooked in a variety of ways, such as baking, frying, or grilling. Traditionally, it is fried in oil until crispy and golden brown, giving it a crunchy texture on the outside while the filling remains soft and flavorful on the inside. Ingredients: • 2 cups all-purpose flour • 1/2 cup warm water • 1/4 cup vegetable oil • 1 teaspoon salt • 2 cups mashed potatoes • 1 onion,…

Chalau, also spelled as “chalao” or “challow,” is a traditional Afghan dish that is typically made with basmati rice and served with meat or vegetable stew on top. The dish is a staple in Afghan cuisine and is often served during special occasions or festivals. To prepare Chalau, the rice is first washed and soaked for at least 30 minutes to remove any excess starch. Then, it is boiled in salted water until it is tender but still firm, and drained. The rice is then steamed in a covered pot to allow it to fully cook and absorb any remaining moisture. Ingredients: • 2 cups basmati rice • 4 cups water • 1 pound lamb or beef, cut into bite-size pieces • 1 onion, chopped • 3 cloves garlic, minced…

Qabili Pulao is a traditional dish from Afghanistan that is popular throughout the country and in neighboring regions. It is a rice dish that is typically made with lamb or beef, along with a variety of flavorful spices and vegetables. The dish is named after the word “Qabil,” which means “able” or “worthy,” and it is often served on special occasions or as part of a festive meal. Ingredients: • 2 cups basmati rice, washed and soaked for at least 30 minutes • 1 pound lamb or beef, cut into bite-sized pieces • 2 onions, thinly sliced • 3 carrots, peeled and julienned • 1/2 cup raisins • 1/4 cup vegetable oil • 4 cups beef or lamb broth • 2 teaspoons cumin • 2 teaspoons coriander • 2 teaspoons…

Sheer Korma is a traditional dessert dish that is popular in many countries, including India, Pakistan, Bangladesh, and Afghanistan. The name “Sheer Korma” is derived from Persian and Urdu words meaning “milk” and “dates”, respectively, which are two key ingredients in the dish. To make Sheer Korma, thin vermicelli noodles are first roasted in ghee or clarified butter until golden brown. Then, milk is added to the pan and brought to a boil along with sugar, cardamom pods, and saffron. Once the milk has thickened slightly, chopped dates, raisins, and chopped nuts such as almonds, pistachios, and cashews are added to the pan. Ingredients: • 1 cup vermicelli noodles • 4 tablespoons ghee or clarified butter • 4 cups whole milk • 1/2 cup sugar • 6-8 cardamom pods •…

Afghan biryani is a flavorful rice dish that is popular in Afghanistan and some parts of Pakistan. It is typically made with long-grain basmati rice, meat (usually lamb or chicken), and a variety of aromatic spices. The dish starts with cooking the rice in salted boiling water until it is partially cooked. In a separate pot, the meat is cooked with onions, garlic, ginger, and a blend of spices that may include cumin, coriander, turmeric, and garam masala. Sometimes tomatoes, yogurt, or dried fruits like raisins or apricots are added as well. Ingredients: • 2 cups basmati rice • 1 lb. boneless lamb or chicken, cut into bite-sized pieces • 1 onion, chopped • 3 cloves garlic, minced • 1-inch piece of ginger, grated • 2 tbsp. vegetable oil •…

Firnee is a creamy, pudding-like dessert that is popular in many Middle Eastern, South Asian, and Central Asian countries. It is often served during special occasions and festive celebrations, and has a delicate flavor and texture. To make Firnee, milk is boiled with sugar and cornstarch until it thickens and becomes pudding-like. The mixture is then flavored with rose water, cardamom, and sometimes saffron. Once it has cooled down, it is garnished with chopped nuts, such as pistachios or almonds, and served chilled. Ingredients: • 4 cups whole milk • ½ cup sugar • 2 tablespoons cornstarch • ¼ teaspoon ground cardamom • ¼ teaspoon rose water • 1 tablespoon chopped pistachios or almonds Instructions: 1. In a heavy-bottomed saucepan, heat the milk over medium heat until it comes to…

Bolanee Kachaloo (also spelled Bolani or Bolonya) is a traditional Afghan stuffed flatbread that is typically filled with spiced mashed potatoes and onions, and then pan-fried until crispy. The dough for Bolanee Kachaloo is made from flour, water, and salt, and is rolled out into thin circles. The potato filling is made by boiling and mashing potatoes and mixing them with spices such as cumin, coriander, and chili powder, as well as chopped onions and sometimes garlic. The filling is then placed on one half of the dough circle, and the other half is folded over and sealed around the edges. Ingredients: • 2 cups all-purpose flour • 1/2 teaspoon salt • 3/4 cup warm water • 3 medium-sized potatoes, peeled and cubed • 1/2 onion, chopped • 1 teaspoon…

Chana Masala is a popular vegetarian dish in Afghan cuisine that features chickpeas cooked in a flavorful and aromatic tomato-based sauce. It is typically served as a main dish and is often accompanied by Afghan bread, such as naan or bolani. The dish is made by sauteing onions and garlic in oil until they are fragrant and tender. Then, a blend of spices including cumin, coriander, turmeric, and chili powder are added to the pot and cooked for a few seconds until fragrant. Next, the chickpeas are added to the pot and stirred to coat them in the spices. Tomato puree or diced tomatoes are then added along with water or vegetable broth. The mixture is then simmered for about 20-25 minutes until the chickpeas are tender and the sauce…

Aushak is a traditional Afghan dish that consists of boiled dumplings filled with seasoned ground beef or lamb and topped with a flavorful tomato and yogurt sauce. The dumpling dough is typically made from flour, water, and salt and is rolled out into thin circles before being filled and folded into a small pouch. Ingredients: • 2 cups all-purpose flour • 1/2 cup water • 1/2 teaspoon salt • 1 pound ground beef or lamb • 1 large onion, finely chopped • 2 garlic cloves, minced • 1 teaspoon ground coriander • 1 teaspoon ground cumin • 1/2 teaspoon ground turmeric • Salt and black pepper to taste • 3 cups chopped tomatoes • 1/4 cup plain yogurt • 2 tablespoons vegetable oil • Fresh cilantro and mint for garnish…

Afghan Palao (also spelled pilaf or pilau) is a popular dish in Afghanistan that is typically made with long-grain basmati rice, meat (usually lamb or chicken), and a variety of vegetables and spices. The dish is often served on special occasions and is a staple of Afghan cuisine. Ingredients: • 2 cups basmati rice • 1 lb lamb or chicken, cut into bite-sized pieces • 1 onion, chopped • 2 cloves garlic, minced • 1 tsp cumin • 1 tsp cardamom • 1/2 tsp cinnamon • 2 carrots, peeled and chopped • 1/4 cup raisins • 1/4 cup almonds or pistachios (optional) • 3 cups water or broth • Salt and pepper to taste • Oil or clarified butter for cooking Instructions: 1. Rinse the rice in cold water and…

Afghan Kofta is a type of kofta that is popular in Afghanistan and neighboring countries. It is typically made with ground lamb or beef, mixed with grated onions, garlic, and various spices such as cumin, coriander, and cardamom. Some recipes also call for the addition of grated or pureed tomatoes, which add a tangy flavor and help to keep the meat moist. The mixture is formed into small meatballs or elongated shapes, and then either grilled or fried until cooked through and lightly browned on the outside. In Afghanistan, kofta is often served with a tomato-based sauce or gravy, and may be accompanied by rice, naan bread, or other side dishes such as salad or yogurt. Ingredients: • 500g ground lamb or beef • 1 large onion, grated • 2…

Jalebi, also spelled as Jelabi, is a popular Afghan and Pakistani sweet dessert. It is made by deep-frying a wheat flour batter in circular or pretzel-like shapes, which are then soaked in a sugar syrup. The syrup may be flavored with cardamom, saffron, or rose water for added fragrance and taste. Once the jalebis are soaked in the syrup for a few minutes, they become soft, juicy, and sweet. They are typically served warm and can be enjoyed as a standalone dessert or paired with yogurt, rabri (a sweet, condensed milk dish), or ice cream. Jalebi is a popular street food in South Asia and is often consumed during festivals and celebrations, such as Diwali, Eid, and weddings. It is also widely available in sweet shops and restaurants throughout the…

Afghan Do Piaza, also known as “Dopiaza” or “Dhupiazaf is a popular dish in Afghan cuisine that is similar to Indian Do Piaza but has its own unique flavor profile. Traditionally, Afghan Do Piaza is made with lamb or beef that is cooked with onions in two different forms - diced and sliced. The diced onions are usually cooked until they are caramelized and then pureed to create a thick and rich gravy. The sliced onions are then added to the dish towards the end of the cooking process to add texture and sweetness. Ingredients: • 1 pound lamb or beef, cut into bite-sized pieces • 2 large onions, diced • 2 large onions, sliced • 2 tablespoons vegetable oil • 1 tablespoon garlic paste • 1 tablespoon ginger paste…