I was delighted when I found these #afghan cookies in Sydney. My mum was with me when we saw them last weekend and we talked about how these were my favourite cookies when I was a kid. ‘Let me buy you these, in memory of those times,’ she said. #food #baked #yum #foodies

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Roast chicken with Afghan ingredients & portuguese style

This is a roast chicken recipe using typically Afghan ingredients such as coriander, cumin & lime with a portuguese twist.

This makes a juicy chook that you can serve with vegetables, rice or salads.

Ingredients

1 x free range whole organic chicken (1.5 kg)

A handful of fresh coriander

3 cloves garlic

1 tsp fresh ginger

2 red chillies (optional)

20 grams butter cut into small pieces

1/4 cup lime juice

2 tbsp olive oil

1 tsp ground cumin

1 tsp sea salt

Method

Wash and pat dry your chicken. Split the chicken in two from the breast bone and flatten it. Set aside in an oven tray. In a food processor add coriander, garlic, ginger, chilli, lime juice, olive oil, cumin and salt. Blend into a paste.

Pour marinade over the chicken. Gently run your finders under the skin to separate the skin front the meat around breast and into the thighs. Be careful not to puncture the skin. Rub the marinade on the outside, under the skin and underneath the chicken.

Push the small pieces of chopped butter under the skin. Cover and marinade in the fridge for between 3 hours or 24 hours.

Preheat your oven to 200°C.

Remove the cover from the chicken. Roast the chicken, basting with the marinade, for 50 minutes or until golden and cooked through.

Get more recipes here or buy my cookbook here.

6recipe, recipes, Afghan Food, chicken, food, foodies,

Could you do a recipe for lamb shorwa? Not sure if I am spelling it right, but it was one of my favorite dishes from my family.

Oh yeah nice idea! Let me do that in the next few weeks!

Afghan Turkey Meatball Recipe

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Winter is here and work day lunches comprised of salad or a cold sandwich won’t do. By the time noon arrives, I am in the mood for something warm and hearty. 

This is my turkey version of Afghan meatballs and meatballs are perfect for winter! You can use lean lamb or beef mince instead of turkey in the recipe if you wish. But I say, why not turkey? :) 

If you are taking this to work for lunch try adding some frozen green beans or broccoli to your lunchbox topped with a few meatballs with sauce. When you reheat them together at work, the veggies are just cooked and there you have a perfect meal.

Ingredients
500 grams turkey mince
1 small onion cut in quarters
1 large onion chopped
1 tsp salt
5 cloves garlic
2-3 red chillies (optional)
3 tsp coriander seeds ground
1 handful of fresh coriander leaves 
3 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground black ground pepper 
1 large egg
1/4 cup bread crumbs
5 tbsp olive oil 
1 tsp turmeric
1 fresh finely chopped fresh tomato
2 tbsp tomato paste
2 cups chicken stock
water
Olive oil spray
1/2 cup split yellow lentils
Serves: Makes approximately 21 meatballs depending on the size and shape you choose to make them in.

Method
1. Making the meat ball.

In a food processor add egg, chillies, fresh coriander, salt, 3 cloves garlic, 2 tsp cinnamon, 1 tsp cumin, 2 tsp ground coriander seeds, the black pepper and process until ingredients form a coarse paste. Add the small onion and pulse until onion is finely chopped but not completely dissolved.
In a bowl add the mince, the paste mixture, bread crumb and mix well. Get a handful of mince and try to form into a ball. If it forms then it’s ready if not add a little more bread crumb until you can make a ball.

Cover and place in the fridge for approx. 30 mins.
2. Making the base sauce

In a heavy set pan add 5 tablespoons olive oil and the large chopped onion with a pinch of salt and cook over medium heat until onion is translucent. 
Add the turmeric, 1 tsp ground coriander seeds, 1 tsp cumin, 1 tsp cinnamon and cook until spices are aromatic. Add tomato and tomato paste and stir cooking until oils separate from the mixture. 
Add 1 cup chicken stock and simmer until the onions and tomato are cooked through and the oil is separating from the mixture. Turn off the sauce.

Put the yellow split lentils in a microwave safe bowl and cover with  3 cms of water. Put a paper towel over the top (see photo) so the steam doesn’t kill your microwave. Ensure you have space at the top of the bowl because the water will bubble over. Microwave for around 6 - 10 minutes or until the lentils are cooked but not falling apart. Rinse and set aside.
3. Mixing the sauce and the meatballs

Add the yellow lentils to the sauce. Add 1 cup of the chicken stock and turn to low heat.
Put a frying pan over low to medium heat and spray with olive oil. Take about a tablespoon of the mince and roll into a ball. You can also slightly flatten or make it smaller balls. It’s up to you. 

Brown the meatballs in the frying pan on all sides. Spray more oil as needed.
As you brown each meatball add it to the base sauce.

When all the meatballs are done, cover and cook on medium for 10-15 minutes. It should gently simmer. Occasionally give it a gentle stir to stop the bottom from burning.  Cook until meatballs are cooked through, they will harden. The oil should be separating from the sauce.
Serve with white Afghan rice, steamed brown rice or steamed green beans.

Get the recipe for white afghan rice and other dishes from my website.

Covering your lentils for the microwave:

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6recipe, recipes, Afghan Food, Afghanistan, food, foodies, lunch,

Easy Beef & Spinach Qorma Recipe - Afghan Cooking Recipe

This is an easy one-pot dish using Afghan techniques and fusing with persian dry lemon and a splash of Worcestershire sauce for deep flavours.

Ingredients:

350 grams lean beef cut into 2.5cm cubes
4 tbsp olive oil
1 red onion finely chopped
1 tsp turmeric powder
1 tsp garam masala
1 tsp smoked paprika
1 tsp cumin
1 tsp chopped sun-dried tomato
2 cloves garlic
1/2 tsp chilli powder (optional)
1 tomato chopped
Splash of Worcestershire sauce
3 x 250  gram box of frozen spinach
2 dry lemons
1.5 cups water
Pinch of garlic salt or normal salt to taste

Serves 6 as a side. 

Method:

Thaw the frozen spinach in the microwave and set aside.

In a heavy set pot add the oil and heat over medium flame. Add the meat and brown on all sides, stirring often. Add the garlic, turmeric, garam masala, paprika, and chilli powder. Stir well and allow the moisture to evaporate.

Add onions, tomato, sun-dried tomato and splash of Worcestershire sauce. Add a small pinch of garlic salt or normal salt. Stir and cook until moisture has dried and oil is separating.

Stir often so you don’t burn the mixture at the bottom.

Add the dry lemons, spinach and water. If you have a pressure cooker, it’s time to put the lid on. Depending on your cooker, it could take 25 minutes or less to cook through. If you don’t have a pressure cooker, put the lid on and simmer on low heat. During the simmering cycle if the water dries out and the meat is not cooked, add more water.

When the spinach and meat is cooked, lift the lid and simmer as you stir occasionally until the oil is separating from the mixture. Taste and add more salt if required. Remove the lemons.

It’s ready to serve with beautiful fluffy white rice. You can get the Afghan white rice recipe from my ebook at http://www.afghancookbook.com.

Bowl of yumness:

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Browning your meat:

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6recipe, recipes, afghan recipe, afghan, Afghan Food,

My version of #afghan “dolma” - Capsicum stuffed with spicy mince meat and brown rice. #food #capsicum

6food, capsicum, afghan,

Delicious #afghan kebabs #food #afghanistan

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Easy Afghan Omelette Recipe

Here is my version of an Afghan egg dish my father used to make for lunch when we needed something quick!  I have made it into a photo recipe because it’s so simple!

Ingredients

2 or  3 large organic eggs
Knob of butter 
1.5 TBSP extra virgin olive oil
Handful of fresh coriander finely chopped
1 red chilli finely chopped
Half a red onion finely sliced and separated
Handful of cherry tomatoes
Pinch of salt and pepper

Method:

Step 1 - Prep your ingredients

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Step 2 - Throw everything except the eggs in a frying pan. Cook on low heat with the lid on for 2 minutes.

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Step 3 - Crack your two eggs and cook the eggs to your liking.

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Served best with warm toasted Afghan bread or tortilla or turkish bread!

Get your hands on my cook book for more step by step easy Afghan cooking at http://www.afghancookbook.com

6recipe, recipes, food, afghan, Afghan Food, afghan recipe, healthy,

Afghan Fish Recipe - Afghan Cooking

Afghan Fish Recipe - “Lavang”

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Lavang is usually cooked with red meat such as lamb or veal. I have converted this to a fish dish, which works well with the delicate spices and yogurt. This dish serves 4 people and is really quick to make!

Ingredients:

1 brown onion chopped
400g Ling or Bass fish fillet cut into 4 cm pieces
4 cloves garlic 
Juice of 1 lemon
1 fresh red chilli
1/2 tsp ground cumin
1 tsp turmeric
4 TBSP olive oil
1/2 cup yogurt
1/2 tsp salt

Method:

Put the Ling fillet in a bowl and add lemon juice and two cloves of crushed garlic. Set aside.

Crush the remaining two cloves of garlic and mix into the yogurt and set aside.

In a heavy pan, add olive oil and onion, and cook over medium heat until the onion is translucent. Add chilli, cumin, salt and turmeric, and stir through. 

Add fish mixture and stir gently, turning the fish fillets over to cook on both sides.

Turn down the heat and cook for approximately 5 minutes, or until the oil is separating from the mixture. 

Take the mixture off the heat and once it settles down, slowly fold the yogurt mixture into the fish.

Return to a gentle simmer and cook for 2 minutes, or until the garlic in the yogurt is cooked through. 

Serve with white rice. Get the ebook with step by step instructions to amazing Afghan rice: http://www.afghancookbook.com

 

 

6recipe, afghan recipe, Afghan Food, afghan cooking, afghan cuisine, food, foodies,

I am looking for a recipe for pumpkin topped with meat sauce and served with yoghurt. Used to have this in an Afghan restaurant.

Hi there,

So I haven’t actually had this dish before. If you want to experiment and take a little risk, I would recommend blending a few elements from multiple recipes to get something which might be what you are after. If it isn’t exactly what you had, I promise this will still be very YUM!

So here we go:

- Replace cauliflower in this recipe with pumpkin and make the yogurt sauce as described here: http://afghancookbook.tumblr.com/post/67647240196/afghan-cauliflower-recipe

- Take the “making the sauce” section from this recipe: http://afghancookbook.tumblr.com/post/82436476282/mantu-dumplings-afghan-cooking-recipe and replace chicken mince with beef mince

To serve, put a few tablespoons of yogurt sauce on the bottom of the platter (enough to cover the base). Add pumpkin on top of yogurt and then drizzle more yogurt on top of pumpkin.  Add the mince sauce on top of all that and serve! 

Depending on how confident you are with your cooking, you may choose to change the quantities so you don’t make too much meat sauce or pumpkin. If you don’t want to bother with quantities (i wouldn’t), the worst (best) thing that will happen is you will have delicious leftovers of both or one of the dishes that can be reused as an omelette or eaten with plain rice the next day! 

Let me know how you go or if you have any other questions I would be happy to help! :) Feel free to sure your results here: http://afghancookbook.tumblr.com/submit

I absolutely love your blog, there are hardly any afghan cook books, and afghan food isn't well known. Your blog and website and cookbook represents afghan culture and food nicely. I love the recipes; my mouth literally waters when I look through the pictures. Keep it up!

Thanks for your kind words :)

Mantu Dumplings with Chicken and Leek - Afghan Cooking Recipe

Mantu with Chicken and Leek

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Mantu is a delicious little package of a dumpling which is usually made with beef or lamb mince. If you are looking for a traditional Mantu recipe then stop reading now because this is taking the traditional Mantu dumplings and fusing it with two ingredients that love each other; Chicken and Leek. There is also the unusual shape and quick cheat for the pastry which might make the traditionalist unhappy! If you want to use beef or lamb you can still follow the same recipe. I still think chicken is lighter and tastier with the leek. 

This recipe makes 80 dumplings.

Ingredients:
800 grams chicken breast (you can mince it in a food processor or puchase mince)
Handful of fresh coriander finely chopped
Handful of fresh parsley finely chopped
1 or 2 small green chilli according to your preferences, finely chopped
4 garlic cloves
8 TBSP Olive oil
2 tsp Turmeric 
2 tsp Cumin
2 tsp Coriander powder
2 tsp black Pepper
Pinch of Salt
1 large leek finely chopped
Water
2 large onions 
Wonton Skin pastry squares - need 80 sheets
1 cup split yellow peas washed well
3 TBSP tomato paste

Yogurt sauce 
3 garlic cloves crushed
2 cups yogurt
1 TBSP dry mint leaves
1 sprig fresh rosemary

Oil topping
2 cloves garlic crushed
2 TBSP olive oil
1 TBSP dry mint

Method

Making the mince mixture

Weigh 180 grams of the chicken breast mince and set aside.

Put the remaining mince in a separate bowl with the following ingredients;  coriander, parsley, green chilli and crush two garlic cloves. Mix well.

Add 3 tablespoons oil to a heavy set pan and add the following ingredients: 1 teaspoon of turmeric, cumin, coriander powder, pepper and salt.

When the spices are aromatic, add finely chopped leek with 2 tablespoons water and turn the heat to low. Cover with a lid and allow the leeks to sweat until soft. Add the mince that you mixed with the garlic and herbs. Stir to ensure the mixture is well blended with the leeks and cooked through. Ensure all the moisture has dried up. Taste for salt and pepper.

Take off the heat. Finely chop one of the onions and add it to the cooked mince and mix well. Set aside to cool.

Filling the dumplings

When the mixture has cooled down, begin filling the pastry skins. Lay out a few squares of pastry on a bench. Wet the outer edges of the pasty squares with water. Drop approximately 1 teaspoon of cooked chicken mince mixture on the centre of the pastry square. Take two opposite corners of a square and seal them together, next join the other two opposing corners together at the tips. It should look like a little parcel with filling inside. Continue until all the mince and pastry skins are finished. Put the dumplings into a steamer and steam for 3-5 minutes. Taste to ensure the dumplings skins are cooked through before you remove them. If not, cook longer.

Making the Sauce

Place the yellow split peas in a microwave safe bowl, cover with water and plastic wrap. Cook in the microwave for 15 minutes on medium. Take out, rinse, and set aside. They should be softened but not broken down. 

In a deep saucepan, add 5 tablespoons olive oil and 1 teaspoon each of cumin, coriander seeds, and turmeric, as well as the second large onion finely chopped with the remaining garlic cloves. When the onion is soft, add tomato paste and chicken mince that you had set aside.

Cook, stirring regularly until the chicken has cooked through. Add the split peas and enough water to just cover the mixture. Simmer on low heat. Salt to taste and add more chopped fresh chilli, if you like it spicy. Keep adding water until the peas are cooked soft and hold their shape. When the split yellow peas are cooked, turn down the heat and simmer. Allow the moisture to dry up so you are left with a lovely sauce.

Yogurt sauce

Take half the yogurt and put into a blender with all the ingredients. Blend until the herbs and garlic are completely broken down. Pour the mixture into a large bowl. Add the rest of the yogurt and mix well. Add salt and pepper to taste.

Arranging the dumplings

Spread the yogurt sauce on a large platter. Place dumplings on the yogurt sauce as one or two layers, ensuring there is enough yogurt to cover between the layers. Add more yogurt on top of the dumplings. Spoon the sauce over the top to cover the dumplings. 

Make the oil dressing by heating the oil and frying the garlic until soft brown, but not burnt. Add dry mint leaves and stir quickly.  Pour over the top of the dish and serve immediately. 

Let me know how you go!

Nosha Jan! 

Get your hands on my cookbook. It has a full dinner menu for an Afghan dinner party at your place. Now available in print version! Go to: www.afghancookbook.com

NB: Leftover mince or sauce can be used to make an omelette the next day by reheating and cracking an egg into it. Delicious!

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6afghan cooking, afghan recipe, food, recipe, healthy recipe,

Afghan Feerni Pudding

Feerni comes in many consistencies and different Afghan families have different ways of making it and eating it. I like mine to be firm, similar to the consistency of panna cotta. This recipe makes a thick, rich and creamy Feerni that is perfect to serve with fruit.

Ingredients
100g peeled pistachios kernels - lightly pan roasted and ground (separate ¼ cup ground pistachio for decoration)
100g flaked almonds
1L full cream milk 
1.2L thickened cream
13 level tablespoons caster sugar 
13 level tablespoons cornflour – sifted
2 teaspoons cardamom

Method
Makes two medium bowls or one large bowl 
Set aside 1/4 pistachios, 1 teaspoon ground cardamom and 3 tablespoons almonds for decoration. 
In a large serving bowl, sprinkle the remaining flaked almonds and ground pistachio evenly. Set aside.
Put 2 cups of the milk into a large bowl. Add in one tablespoon of the cornflour and whisk until dissolved, without lumps. Continue adding tablespoons of cornflour to the milk until all the cornflour has dissolved into the milk. Add the caster sugar and cream. Mix well.
Pour the remaining milk into the mixture and whisk again.  
Add 1 teaspoon ground cardamom, into milk mixture. 
Pour into a nonstick saucepan ensuring it is large enough for the milk to be stirred vigorously without spilling over the edges. Place on heat and begin to stir quickly on high until milk begins to get hot. When it begins to simmer, turn the heat to low.
Continue to stir on low heat ensuring it doesn’t stick to the bottom and the heat spreads evenly in the mixture. While stirring, be sure that the spatula touches the bottom of the pot. 
The mixture will start to bubble and separate from the sides of the pot after about 25-30mins of stirring continuously. When thickened and bubbling, pour into the serving bowl, carefully mixing the almonds and pistachios through. 
Decorate with flaked almond, pistachio powder and cardamom powder – leave to cool at room temperature before placing in fridge. Serve on it’s own or with vanilla ice-cream and pomegranate seeds.
Let me know how you go! 
NOTE: if you are making this for 4-6 people, half all the ingredients.
Get my eBook of recipes at www.afghancookbook.com
ZoomInfo
Afghan Feerni Pudding

Feerni comes in many consistencies and different Afghan families have different ways of making it and eating it. I like mine to be firm, similar to the consistency of panna cotta. This recipe makes a thick, rich and creamy Feerni that is perfect to serve with fruit.

Ingredients
100g peeled pistachios kernels - lightly pan roasted and ground (separate ¼ cup ground pistachio for decoration)
100g flaked almonds
1L full cream milk 
1.2L thickened cream
13 level tablespoons caster sugar 
13 level tablespoons cornflour – sifted
2 teaspoons cardamom

Method
Makes two medium bowls or one large bowl 
Set aside 1/4 pistachios, 1 teaspoon ground cardamom and 3 tablespoons almonds for decoration. 
In a large serving bowl, sprinkle the remaining flaked almonds and ground pistachio evenly. Set aside.
Put 2 cups of the milk into a large bowl. Add in one tablespoon of the cornflour and whisk until dissolved, without lumps. Continue adding tablespoons of cornflour to the milk until all the cornflour has dissolved into the milk. Add the caster sugar and cream. Mix well.
Pour the remaining milk into the mixture and whisk again.  
Add 1 teaspoon ground cardamom, into milk mixture. 
Pour into a nonstick saucepan ensuring it is large enough for the milk to be stirred vigorously without spilling over the edges. Place on heat and begin to stir quickly on high until milk begins to get hot. When it begins to simmer, turn the heat to low.
Continue to stir on low heat ensuring it doesn’t stick to the bottom and the heat spreads evenly in the mixture. While stirring, be sure that the spatula touches the bottom of the pot. 
The mixture will start to bubble and separate from the sides of the pot after about 25-30mins of stirring continuously. When thickened and bubbling, pour into the serving bowl, carefully mixing the almonds and pistachios through. 
Decorate with flaked almond, pistachio powder and cardamom powder – leave to cool at room temperature before placing in fridge. Serve on it’s own or with vanilla ice-cream and pomegranate seeds.
Let me know how you go! 
NOTE: if you are making this for 4-6 people, half all the ingredients.
Get my eBook of recipes at www.afghancookbook.com
ZoomInfo

Afghan Feerni Pudding

Feerni comes in many consistencies and different Afghan families have different ways of making it and eating it. I like mine to be firm, similar to the consistency of panna cotta. This recipe makes a thick, rich and creamy Feerni that is perfect to serve with fruit.

Ingredients

100g peeled pistachios kernels - lightly pan roasted and ground (separate ¼ cup ground pistachio for decoration)

100g flaked almonds

1L full cream milk 

1.2L thickened cream

13 level tablespoons caster sugar 

13 level tablespoons cornflour – sifted

2 teaspoons cardamom

Method

Makes two medium bowls or one large bowl 

Set aside 1/4 pistachios, 1 teaspoon ground cardamom and 3 tablespoons almonds for decoration. 

In a large serving bowl, sprinkle the remaining flaked almonds and ground pistachio evenly. Set aside.

Put 2 cups of the milk into a large bowl. Add in one tablespoon of the cornflour and whisk until dissolved, without lumps. Continue adding tablespoons of cornflour to the milk until all the cornflour has dissolved into the milk. Add the caster sugar and cream. Mix well.

Pour the remaining milk into the mixture and whisk again.  

Add 1 teaspoon ground cardamom, into milk mixture. 

Pour into a nonstick saucepan ensuring it is large enough for the milk to be stirred vigorously without spilling over the edges. Place on heat and begin to stir quickly on high until milk begins to get hot. When it begins to simmer, turn the heat to low.

Continue to stir on low heat ensuring it doesn’t stick to the bottom and the heat spreads evenly in the mixture. While stirring, be sure that the spatula touches the bottom of the pot. 

The mixture will start to bubble and separate from the sides of the pot after about 25-30mins of stirring continuously. When thickened and bubbling, pour into the serving bowl, carefully mixing the almonds and pistachios through. 

Decorate with flaked almond, pistachio powder and cardamom powder – leave to cool at room temperature before placing in fridge. Serve on it’s own or with vanilla ice-cream and pomegranate seeds.

Let me know how you go! 

NOTE: if you are making this for 4-6 people, half all the ingredients.

Get my eBook of recipes at www.afghancookbook.com

6afghan, afghancooking, Afghan Food, desserts, food, recipe, afghan cooking,

Mum’s “kofta” meatballs in a delicious tomato base with split yellow lentils. Recipe coming soon! #afghan #food #fresh

6food, fresh, afghan,

Delicious #afghan qorma of beef and cauliflower. #food #afghanistan #yum

6food, afghanistan, afghan, yum,

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