Delicious #afghan qorma of beef and cauliflower. #food #afghanistan #yum
Dinner is served! Get a dinner party recipe ebook with 5 dishes from http://www.afghancookbook.com #afghan #afghanistan #foodies #food
On the theme of special fruits - figs are another fruit full of memories for me from #afghanistan picked right from the tree and eaten fresh. The fragrance and sweetness takes me back every time. #fruit #yum #foodies
It is called Banjan Sia.
I can post the recipe here next week. In the meantime a quick cheat is if you take 2 large eggplants, slice them into 1.5cm circles then fry them. Then replace the fried cauliflower with the sliced and fried eggplant in this recipe then follow the rest of this recipe you will get what you are after:
I love juicy bbq chicken with Afghan bread. Usually as the meat is cooked on the bbq it is transferred to a big platter which is lined with Afghan bread. The meat is placed on top of the bread lining and covered with more Afghan bread on top. This makes a nice satchel for the meat to stay warm until everyone can dig in. For those in the know, the deliciousness of the kebab is transferred to the slightly soggy bread which sat underneath the skewers of meat. The flavoursome juices of the warm kebabs soak into the bread and make the yummiest flavoured bread in the world.
You can try this with other breads as well such as with Lebanese bread.
Here is a marinade that will ensure you have a wonderful kebab as well as amazing kebab bread.
For 1 kilo of chicken thigh fillet use the following to make a marinade:
- 1 TBSP ground cumin
- 2 TSP black pepper
- 1 TSP salt (to taste)
- Juice of 1 lime
- 4 cloves crushed garlic
- 1 TSP red chilli flakes (use 2 if you like more heat)
- 1 TBSP smoked paprika
Mix well with a one or two tablespoons of olive oil and marinade for 2-6 hours in the fridge.
Transfer to skewers and bbq until cooked.
This is a.b.s.o.l.u.t.e.l.y awesome with white Afghan rice. Get the recipe from my cookbook at http://www.afghancookbook.com
I remember as a kid picking pomegranates off the trees on my grandparents property and eating them. We had developed an eye for what a sweet pomegranate looks like. We would carefully part the branches of several trees before picking the one we like. Most #afghans I know have a soft spot for this fruit which also features in #afghan poetry and lyrics. #fresh #fruit #afghanistan
Chilli and garlic chives are ready to use as a filling for Bolani! Using wholemeal flour gives it a wonderful texture. #afghan #food #yum
This is Uighur bread and the cuisine is a really interesting mix close to Afghan dishes such as braised lamb rice with carrots (Qabuli), kebabs & dumplings similar to Afghan mantu. #food #afghan
These little chillies make everything taste better :) #food #afghanistan #afghan
Browning the onions for Qabuli #afghanistan #afghan #food
BBQ at my mother’s house for dinner. Fluffy #afghan rice is an amazing accompaniment to seasoned meat patties cooked on a BBQ. The beef mince was seasoned with finely chopped fresh coriander, garlic, chilli flakes, fresh ginger, salt & pepper. #bbq #afghanistan #food
Cumin, coriander seeds & turmeric. The three essential spices for my #afghan lamb “dupiaza” which translates to “twice onion” meaning you add onion to the dish twice! #food #afghanistan #spices #lamb
These delicious beauties are my mother in laws answer to sugar cravings. Made from coconut, condensed milk and pistachio. #afghan #food #sweets
Salad with coriander, mint, spinach leaves, strawberries and a mustard olive oil dressing #afghan #food
I am continuing the vegetarian theme with this recipe. I prefer vegetable dishes because they are quick to make (and healthy too).
My husband and I are not big on meat dishes during the week, instead relying on grilled salmon and other fish served alongside Afghan sides such as this.
I usually pack this dish for lunch with wholemeal cous cous and grilled salmon.
2 small spanish onions
5 tablespoons olive oil
3 cloves crushed garlic
1 teaspoon finely chopped ginger
2 teaspoons smoked paprika
1 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
2 small chillies (optional)
1 fresh tomato
1 cup fresh green beans cut into halves
1.5 cups unsalted chicken stock
2 cups frozen mixed vegetables defrosted (whatever variety you like - I use organic mix with cauliflower, carrots and peas)
2 medium potatoes cut into 2 cm cubes (optional)
Salt to taste
In a heavy set pot add oil, onion, ginger, garlic and a pinch of salt. Cook on medium heat to soften the onion. Add the turmeric, coriander, cumin, chilli and paprika and stir until aromatic.
Add the green beans and the chicken stock with the tomatoes and potatoes. Cover and simmer on low heat until the green beans have softened but not cooked. Add in the defrosted vegetables, stir and cover again.
Simmer gently and stir from time to time to ensure the vegetables are all cooked through. If during the cooking process your mixture dries out add some water until the vegetables are cooked but still retain their shape.
Serve with your favourite organic rice or cous cous.
If you want a really authentic Afghan experience serve this alongside a plate of delicious Afghan rice. Get the recipe for rice in my eBook at www.afghancookbook.com