Here are our Best Afghan Recipes. These are the Top 10 Afghan recipes downloaded from our website every month.
Afghanistan is a landlocked country located in the centre of the Asia, bordering on and often considered to be part of the Middle East. Historical landmarks, cultural heritage attractions and incredible landscapes are part of Afghanistan's appeal to tourists.
Shir berinj is a pudding consisting of shir (milk) and berinj (rice). It's a common dessert in countries like Afghanistan, Iran, and Azerbaijan. The sticky pudding is flavoured with rose water and cardamom, which gives it a unique and delicious flavour.
Afghan Bolani with potato leek filling (vegan)
This delicious, savoury Afghan rice dish uses short-grain rice to produce a creamy, cozy meal. This dish can be enjoyed as a meal on its own, but traditionally it's served alongside other small Afghan side dishes, such as banjan, salata, golpea, and more.
Mantu is one of the most popular Afghan food. it is an Afghan ravioli filled with beef and covered with yogurt sauce and tomato sauce.
Afghanistan is a landlocked country located in the centre of the Asia, bordering on and often considered to be part of the Middle East. Historical landmarks, cultural heritage attractions and incredible landscapes are part of Afghanistan's appeal to tourists.
Meatballs (Afghan Korme Kofta)Afghan kofta (meatballs) is of course a main entree dish that is typically served with rice. While it can be any type of rice, I feel like it is best with plain white rice (Afghan challow). Please see my previous post for the rice recipe. The kofta can be made with ground lamb or beef meat. I make my koftas with beef. This recipe is easy to make, super juicy, and flavorful.Afghan/Middle Eastern families love to hosts parties. Whether it be an impromptu or a well pla
This recipe is FANTASTIC! I mean it! Usually the beef korma is something we order from an Afghan restaurant and we just love it but...
Legumes are an integral part of Afghan cuisine as they are cultivated all over the country and can be stored for the harsh winters. This is a very traditional dish that is influenced by its neighbour India. The chickpeas are simmered in a tomato-based sauce that is twice cooked to extract the flavours. The curry powder from neighbouring India adds a touch of spice to the otherwise bland dish. The sauce is delicate and has well-balanced flavours. This is a perfect dish as a side that is nutritiou
Borani Banjan is Afghan-style fried eggplant simmered in a spiced tomato sauce served with garlicky yogurt. It's an appetizer that's delicious served with naan or flatbread!
My parents are from the province of Herat in Afghanistan, and Kitchiri is one of the more common rice dishes enjoyed there. The deep brown colour of the dish comes from the fried onion and spices, giving the rice an incredible aroma and flavour.
Enjoy a traditional Afghan dish that is completely vegetarian.
Loaded with spices, filled with meat and pasta, and enriched with cream, this divine soup will brighten even the coolest of autumn days or dreariest of winter nights.
Mantu is one of the most popular Afghan food. it is an Afghan ravioli filled with beef and covered with yogurt sauce and tomato sauce.
Afghanistan is a landlocked country located in the centre of the Asia, bordering on and often considered to be part of the Middle East. Historical landmarks, cultural heritage attractions and incredible landscapes are part of Afghanistan's appeal to tourists.
Visiting the country of Afghanistan soon? Check out the top traditional foods in Afghanistan and give your tastebuds the royal treatment that they deserve.
This delicious, savoury Afghan rice dish uses short-grain rice to produce a creamy, cozy meal. This dish can be enjoyed as a meal on its own, but traditionally it's served alongside other small Afghan side dishes, such as banjan, salata, golpea, and more.
The best Afghan kebab recipe! Make it with beef, turkey, or plant-based Beyond Meat.
Traditionally, banjan is made with fried eggplants, which makes them super creamy and tender. It has a melt-in-your-mouth, velvety texture and is loaded with flavour. Be sure to have some bread on the side to help soak up all the delicious sauce.
Chicken Afghani Curry is a delicious creamy and dreamy chicken curry recipe. with a smoky flavour. Afghani chicken tandoori cooked in a creamy sauce is perfect to be mopped up with soft roomali roti or flaky parathas.
Afghanistan,officially known as the Islamic Republic of Afghanistan is located in South Asia with Pakistan, Iran, Turkmenistan, China,Uzbekistan and Tajikistan as border countries. Afghan cuisine is sufficiently based on the crops grown there in Afghanistan like wheat, maize, barley and rice served with native fruits, vegetables and daily products such as milk, yogurt and whey.Unlike the foods from its neighbours to the east, spices are used in Afghan dishes, are neither too hot nor pungent.Afghan food is not bland. In fact, many western travelers find the foods of Afghanistan a perfect blend of exoticness and good taste.Cooking and food have a very important role in Afghan culture. Unexpected guests might be seen as rude in western culture, but not in Afghan culture. Coming away from an Afghan table hungry is simply never happens, no matter how little preparation time the host has.Food is well appreciated and even has special meaning, for example, stepping on a piece of dropped bread or naan is considered sinful.Afghans take great pride in their cooking and they are very happy to see everyone full and satisfied. Meals are eaten with the right hand, using bread as a scoop. And bread is eaten just with everything. Bread in Afghan do exists as two types which is quite similar to those of Pakistan, India and Iran like a large round,lawash like flat bread and a naan-style bread marked with distinctive grooves, commonly sprinkled with sesame and nigella seeds, and cooked on the inside walls of a clay oven.And one among those naan style bread is this Nan-E-Roghani, which is also known as Oil bread. As this bread tends to have oil in the dough before baking.This bread sounds almost like Naan-e-Afghani, yes this bread is shaped long and round shaped flatbreads. They are just prefect, spongy and fluffy and they are traditionally cooked through wood fired oven but trust me they tastes absolutely prefect even if they are baked in usual oven at home.This fabulous bread is served with sweet tea for breakfast or else for snacks. Am running a month of blogging marathon with A-Z Internation flatbreads. And am kick starting our third week of mega marathon with a fabulous Afghan Bread for this mega marathon's theme. A for Aish Baladi from Egypt B for Balep Korkum from Tibet C for Crescentine/Crescentina Modenese from Italy D for Dhalpuri Roti from Trinidad Efor Emirati Khameer Bread from United Arab Emirates F for Ftira from Malta G for Gourassa from Sudan H for Hönökaka from Sweden I for Imeruli Kachapuri/Imeretian Kachapuri from Georgia J for Jordanian Shrak Bread from Jordan K for Ka'ak from Lebanon L for Lefse from Norway M for Matlou from Algeria Recipe Source: Here 4cups All purpose flour 1tsp salt 1tbsp Instant yeast 3tbsp Vegetable oil 1+1/4cups Luke warm water Milk for brushing 2tbsp Sesame seeds. Take the flour, salt, instant yeast in a bowl. Mix the oil and luke warm water together and gradually add to the dry ingredients, mixing well together with the hands. Knead until a round, soft dough is produced. Knead for a further 7 to 10 minutes until the dough is elastic and smooth. Transfer the dough to a greased bowl,cover with a damp cloth and leave them aside for two hours. Preheat the oven to 400F. Brush the baking tray lightly with oil. Divide the dough into four and roll out into oval shapes. By wetting your hands with water and forming deep grooves down the center of each. Brush with the milk and sprinkle with the sesame seeds. Place a naan at a time on to the baking tray and put in the hot oven. Bake for about 5 minutes, then reduce the heat to 350F and cook for a further 5 to 10 minutes Turn the breads over and bake for a few more minutes until the underside is brown. Once the breads comes out of the oven, sprinkle them with a little water before covering with a clean cloth. This helps to keep the bread moist and soft until ready to eat. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up
This recipe is FANTASTIC! I mean it! Usually the beef korma is something we order from an Afghan restaurant and we just love it but...
This month the Sweet Adventures Blog Hop is having a 'Sauces' themed hop. An interesting theme, as I never do many sweet sauces, so I was a bit stumped. I will be very keen to see what everybody else posts, as it is an area which I'm sure could encourage much creativity! In the end I managed to combine this blog hop with my other theme for September. September is Afghan Food Month, which has been delicious thus far! I also have to say that I have been receiving a very enthusiastic response from readers about featuring Afghan food, it seems to be a very popular choice! If you'd like to request a country to be featured then head on here and do so! I very almost made a baklava, because I absolutely love baklava and I've actually never made a pistachio one. But instead I opted for the Afghan option which I've never made before - after all, these feature countries are meant to be all about learning and trying new things right? These light and tasty Brides Fingers are actually much easier than making baklava. They are also comparatively healthier, as they use less margarine and the end results are dipped in the syrup rather than completely soaked in it. I'm still a sucker for baklava (check out my Walnut Baklava here), but I think I will probably make the Brides Fingers more often! Thanks to the super Kitchen Crusader for hosting this finger licking hop! Check out my entries into the other sweet adventures hops: August's Berry Hop - Sugar Free and Vegan Raspberry Fudge July's Nut Hop - Best Ever Vegan Carrot Cake (I got this one in just in time, but it never appeared on the link list so you may have missed it!) June's Pie Hop - Easy, Sticky, Messy Banana Rum Pie May's Tea Hop - Thai Red Tea Vegan Jelly with Poached Apples April's Lemon Hop - Lemon Curd 'Cake Sandwiches' March's Layers Hop - Rhubarb and Apple Sago Parfait February's 'Love' Hop - African Almond, Pistachio and Orange Blossom Bites January's Chocolate Hop - Black Forest Shots and Truffles in 3 Flavours: Smoky Paprika, Tahini & Strawberry Gum December's Festive Hop - Chocolate Ice-Cream Christmas Pudding Ingredients The Bride's Fingers 80g pistachios 1/3 cup raw sugar 1/2 tsp ground cardamom 7 sheets thawed filo pastry 1/2 cup melted Nuttelex Extra chopped pistachio, to garnish (optional) Orange Blossom Syrup 1 1/2 cups raw sugar 3/4 cup water 1 tbsp orange blossom water Juice of 1 lemon To Make 1.To make the syrup, combine the sugar and water in a small pan and place over a medium heat. Boil until the sugar is dissolved and the syrup becomes slightly thicker, abotu 15-20 minutes. Remove from the heat and add the orange blossom water and lemon juice. Set aside to cool. 2. Combine the pistachios, sugar and cardamom in a food processor. Process until the nuts are well chopped. This is your filling. 3. Cut your filo pastry sheets once longitudinally and once horizontally, to make 4 long thin strips out of each sheet. 4. Lay 2 sheets of filo with the short end facing you on your work space. Grab a pastry brush and melted nuttelex and have them on hand. I like to brush just one line of nuttelex between the two sheets to hold them together, but it's not entirely necessary. 5. Place a tablespoon of the filling across the short side of pastry facing you. 6. Fold the edges of the pastry inward. I always let the edges touch in the middle, this allows for consistency of size and easy, neat rolling. 7. Brush the pastry with melted nuttelex and roll it up into a neat little log. You can use a little bit of extra melted nuttelex to help seal the edge. 8. Place the logs with the edge facing downwards on a baking tray lined with greaseproof paper. Continue until all the filling and pastry is use up. Should make 14 'fingers'. 9. Bake in an oven heated to 150 degrees C for about 15 minutes, or until the pastry is just golden brown. Keep an eye on them, as oven temperatures vary. 10. When you remove them from the oven, grab a pair of tongs and immediately dip the hot fingers into the cold syrup. Arrange on a plate. Drizzle 1-2 more tbsp of syrup over the top and sprinkle with chopped pistachios (optional). Serve at room temperature. Makes 14. This month I'm featuring lots of amazing recipes from Afghanistan! Check out my other Afghan recipe posts: Mashawa (Afghan Spicy Beans) Halwa e Zardak (Rose, Cardamom and Carrot Pudding) Awb e Dundawn (Incredible Pistachio Biscuits) Sweet Potato and Coriander Bolani Spiced Tofu Palau (Afghanistan's National Dish)
