I <3 chilli with food ;) do you? #food #foodies #yum

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Omg I lalalalalove your blog. I've been searching for a blog like this. I love afghan food. Definitely looking forward to learning about new recipes. Keep it up <3

Thank you :)

Delicious vegetarian Afghan eggplant recipe

Eggplant recipe

This is a vegetarian favourite which a few of my friends have taken and adopted to their own favourite vegetables. 



4 large eggplants peeled and sliced in circles approximately 1 cm thick

3 large tomatoes sliced into ½ cm circles

140g tomato paste

3/4 cup unsalted chicken stock (optional - you can use water)

10 cloves peeled garlic crushed

1 red chilli finely sliced

1 level tablespoon turmeric

6 sun-dried tomatoes chopped finely

1 cup oil and extra oil for frying

2 large potatoes peeled sliced thinly into circles 

1 red or green capsicum sliced thinly into circles

1 tsp salt or more to taste

Serves 6 - 8


Lightly salt the eggplant on both sides and set aside in a large tray.

Make the eggplant sauce by mixing the tomato paste, 2/3 of the crushed garlic, turmeric, chilli, salt, chicken stock, sun-dried tomatoes into a bowl. Set aside.

Put a large saucepan aside ready for the fried eggplant. Have the sliced tomatoes close by as well as the eggplant sauce. 

In a frying pan, heat oil until it is smoking hot. Pat dry the salted eggplant slices and fry in the oil. Turn to ensure they are golden brown on both sides. Top up oil as required, taking care not to add oil when eggplant slices are being fried. Oil should only be added when there is no eggplant in the frying pan so the oil can heat up before eggplant slices are added.  

As the eggplant browns, place into the separate pot. Once a layer has been placed on the bottom, add a layer of fresh tomato slices and spoon some of the sauce on top. Continue to cook the eggplant, and fry the potato and capsicum and layer until all the ingredients have run out. Pour any remaining oil over the top of the stack of layers. Close the lid and simmer the pot on low heat for 3 minutes. Remove the lid and gently simmer until the liquid has dried up and the oil is separating from the mixture. In order to ensure the eggplant at the bottom of the pot does not burn, keep the heat low or stir with a spatula so the eggplant pieces do not break. While waiting for the eggplant to cook, make the yogurt sauce.

Yogurt sauce for eggplant

2 1/2 cups Full cream Greek yogurt

1/2 sprig Fresh Rosemary 

1 handful fresh coriander 

1 pinch salt

1 teaspoon dried mint

1/2 teaspoon black pepper

Remaining crushed garlic


Add 1 cup of the yogurt and all ingredients into blender and blend until consistency is smooth and herbs (especially the rosemary) are well blended. Taste and add more salt if required. Fold the blended yogurt into the remaining yogurt until smooth.

To serve

On a platter, pour some of the yogurt sauce. Gently lay out the eggplant, potato and capsicum with the sauce. Decorate the top with more sauce and serve with warm toasted Afghan bread.

You can also make this dish with Zucchini like this:





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Afghan stuffed capsicums with brown rice


2 cloves garlic
2-3 red chillies (optional)
2 tsp ground coriander seeds 
2 tsp ground cumin
5 tbsp olive oil 
2 tsp turmeric
2 large onions finely chopped
1 tsp salt 
500 grams lean beef mince 
6 red or green fresh capsicum
1 finely chopped fresh tomato
1 tablespoon chopped sun-dried tomato
1 tbsp tomato paste
1 cup chicken stock
1 cup boiled brown rice
Serves: 6 people with one capsicum each
1. Making the filling
In a food processor add 2 cloves garlic, chilli, ground coriander seeds, 1 tablespoon olive oil, 1 tsp cumin, 1 tsp turmeric, half teaspoon salt and process into a paste. 
In a bowl mix the paste with the minced meat.
Put a pan over high heat and add 2 tablespoons of olive oil. Add the mince mixture and stir until well browned. Add the onions and cook until onions have softened. Take off the heat and add the brown rice. Mix well and taste for salt and add more if required. Set aside.
Wash and dry the capsicum. Cut the top off and retain as a lid. Remove the flesh and seeds from the inside, careful not to puncture the walls.
Stuff the capsicums with the mince mixture and put them in a deep oven dish side by side. Put the lids on the capsicum. 
2. Making the sauce
In a heavy set pan add remaining olive oil and the remaining chopped onion with a pinch of salt and cook over medium heat until onion is translucent. 
Add the remaining turmeric, coriander seeds and cumin and cook until spices are aromatic. Add tomato, tomato paste and sun-dried tomato. Cook until oil separates from the mixture. 
Add 1 cup chicken stock and mix well, simmering gently until the fresh tomato has softened.
3. Combining the sauce with the capsicum
Gently pour the sauce around the capsicums and spoon some of it on top of the lids. The sauce should cover most of the walls of the capsicum but not get inside the stuffing. 
Place in a preheated oven at 200C for 25 minutes or until the skin of the capsicum has cooked through. During the baking process continue to baste the capsicum with the sauce.
Serve with a nice salad.
Get my recipe book here for $3.99.

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Braised lamb “qabuli” is an Eid dinner table favourite in my family. #afghan #food

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Delicious roast quail cooked to perfection! #afghan #food #foodies

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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.


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


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.

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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


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.

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
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.

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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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.


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. 


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:


Browning your meat:


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

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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!


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


Step 1 - Prep your ingredients


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


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


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

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Afghan Fish Recipe - Afghan Cooking

Afghan Fish Recipe - “Lavang”


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!


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


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



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