Discover the Flavors of Afghanistan: 20 Authentic Recipes to Try!
Afghan cuisine is a rich tapestry of flavors, textures, and aromas that will transport your taste buds on a culinary journey across Central Asia. With its strategic location at the crossroads of cultures, Afghanistan has been influenced by Persian, Turkish, Mongolian, and Indian cuisines, resulting in a unique blend of spices, herbs, and cooking techniques. From hearty meat stews to delicate vegetable dishes, Afghan cuisine offers something for everyone.
In this article, we’ll take you on a culinary tour of Afghanistan with 20 authentic recipes that showcase the country’s diverse flavors and traditions. Whether you’re looking for comfort food like Mantu Steamed Dumplings with Spiced Meat or seeking inspiration for your next dinner party with dishes like Afghan Chicken Karahi with Tomatoes and Peppers, we’ve got you covered.
Afghan Bolani with Potato and Leek Filling
A classic Afghan pastry filled with a savory potato and leek mixture, perfect for snacking or as a side dish.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup vegetable oil
– 1/2 cup warm water
– Filling ingredients:
+ 2 large potatoes, peeled and diced
+ 1 medium leek, chopped
+ 1 onion, finely chopped
+ 1/2 teaspoon ground cumin
+ Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add oil and warm water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into 4-6 portions, depending on desired size of bolani.
4. Roll out each portion into a thin circle.
5. Place 1/4 cup of potato-leek filling in the center of each circle.
6. Fold the dough over the filling to form a triangle or square shape, and press edges together to seal.
7. Cook bolani by deep-frying in hot oil (350°F) for 3-4 minutes or baking at 375°F for 20-25 minutes.
Cooking Time: 15-30 minutes
Kabuli Pulao with Fragrant Basmati Rice
This classic Afghan dish is a flavorful and aromatic rice pilaf cooked with cauliflower, spices, and fragrant basmati rice. A perfect accompaniment to your favorite curries or stews.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small head of cauliflower, broken into florets
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the ghee or oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the cauliflower, garlic, cumin, coriander, and salt. Cook for an additional 5 minutes, stirring occasionally.
4. Drain the rice and add it to the saucepan. Stir well to combine with the vegetable mixture.
5. Add the water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
6. Garnish with fresh parsley or cilantro. Serve hot.
Cooking Time: 25-30 minutes
Mantu Steamed Dumplings with Spiced Meat
Experience the authentic flavors of Central Asia with this traditional recipe for Mantu steamed dumplings filled with spiced meat. These tender and aromatic treats are a staple in many Turkic and Persian cuisines.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– Filling ingredients (see below)
+ 500g ground beef
+ 1 onion, finely chopped
+ 2 cloves garlic, minced
+ 1 tablespoon cumin
+ 1 teaspoon coriander
+ Salt and black pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water and mix until dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Divide the dough into small balls.
5. Roll out each ball into a thin circle (about 1/8 inch thick).
6. Place a tablespoon of spiced meat filling in the center of each circle.
7. Fold the dough over the filling, forming a half-moon shape, and press edges together to seal.
8. Steam dumplings for 20-25 minutes or until cooked through.
Cooking Time: 20-25 minutes
Ashak Scallion-Filled Dumplings with Yogurt Sauce
A traditional Russian dish, Ashak is a hearty and flavorful meal that combines the simplicity of dumplings with the boldness of scallions and yogurt. This recipe serves 4-6 people.
Ingredients:
For the dumpling dough:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1 tablespoon vegetable oil
For the filling:
– 1 bunch scallions, finely chopped
– 1/2 cup cooked ground beef or lamb
– Salt and pepper to taste
For the yogurt sauce:
– 1 cup plain yogurt
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and warm water. Knead the dough for 5 minutes until smooth.
2. Divide the dough into small balls.
3. Flatten each ball into a thin circle.
4. Place a tablespoon of scallion filling in the center of each circle.
5. Fold the dough over the filling to form a triangle or square shape, and press edges together to seal.
6. Cook dumplings in boiling salted water for 10-15 minutes, or until they float to the surface.
7. Serve with yogurt sauce made by mixing all ingredients together.
Cooking Time: 20-25 minutes
Afghan Chicken Karahi with Tomatoes and Peppers
This flavorful Afghan dish is a staple of Pakistani cuisine, made by sautéing marinated chicken with juicy tomatoes, crunchy peppers, and aromatic spices. Serve over basmati rice or naan for a hearty meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 2 large bell peppers (any color), sliced
– 2 large tomatoes, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
– 2 tbsp freshly squeezed lemon juice
Instructions:
1. In a large bowl, mix together chicken, onions, garlic, cumin, coriander, turmeric, salt, and black pepper.
2. Heat oil in a large karahi or wok over medium-high heat. Add the marinated chicken and cook until browned, about 5 minutes.
3. Add bell peppers and cook for an additional 2-3 minutes, until they start to soften.
4. Stir in diced tomatoes, lemon juice, and any accumulated juices from the chicken. Cook for a further 5-7 minutes or until the sauce thickens and the vegetables are tender.
5. Serve hot over basmati rice or naan.
Cooking Time: 20-25 minutes
Borani Banjan Eggplant with Yogurt and Tomato
A refreshing and flavorful Afghan dish that combines the richness of eggplant, yogurt, and tomato.
Ingredients:
– 2 medium eggplants
– 1 cup plain yogurt
– 1 large tomato, diced
– 2 tablespoons chopped fresh cilantro
– Salt and black pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1-inch thick rounds.
3. Brush both sides of the eggplant slices with olive oil and season with salt and black pepper.
4. Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and lightly browned.
5. In a bowl, whisk together the yogurt, cilantro, and salt to taste.
6. In a separate pan, heat the diced tomato over medium heat until soft and slightly caramelized.
7. Combine the roasted eggplant, yogurt mixture, and cooked tomato in a serving dish.
8. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Afghan Lamb Shank with Cardamom and Cumin
This traditional Afghan dish is a staple of the country’s cuisine, characterized by its rich flavors and tender lamb. The addition of cardamom and cumin adds depth and warmth to this comforting stew.
Ingredients:
– 4 lamb shanks
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cardamom
– 1 can (14.5 oz) diced tomatoes
– 1 cup lamb broth or beef broth
– Salt and black pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large Dutch oven, brown the lamb shanks over medium-high heat.
3. Add onions, garlic, cumin, cardamom, and salt. Cook until onions are softened.
4. Add diced tomatoes and broth. Bring to a boil, then cover and transfer to the preheated oven.
5. Braise for 2-1/2 hours or until lamb is tender.
6. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 2-1/2 hours
Sabzi Challow Spinach Stew with Rice
A classic North Indian dish that combines the flavors of spinach, spices, and basmati rice.
Ingredients:
• 1 cup fresh spinach leaves
• 2 cups water
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• Salt, to taste
• 1 cup cooked basmati rice
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add chopped onion and cook until translucent.
3. Add spinach leaves, water, cumin, turmeric, cayenne pepper, and salt. Stir well.
4. Bring to a boil, then reduce heat to low and simmer for 10-12 minutes or until spinach is tender.
5. Fluff cooked basmati rice with a fork.
6. Serve Sabzi Challow over the rice.
Cooking Time: 15-20 minutes
Afghan Kofta Meatballs in Tomato Sauce
Experience the bold flavors of Afghanistan with this hearty recipe, perfect for a comforting meal or party appetizer. Crispy on the outside and juicy within, these koftas are simmered in a rich tomato sauce that will leave you wanting more.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and black pepper to taste
– 2 cups tomato sauce
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– 1/2 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, parsley, garlic, salt, and black pepper. Mix well.
3. Wet hands with water and shape mixture into small meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. In a large saucepan, combine tomato sauce, tomato paste, cumin, and paprika. Bring to a simmer over medium heat.
6. Add baked koftas to the saucepan and simmer for an additional 10-15 minutes.
Cooking Time: 30-40 minutes
Afghan Naan Bread with Sesame Seeds
Experience the warm, crispy texture of traditional Afghan naan bread, infused with the nutty flavor of sesame seeds. This simple recipe yields a delicious and authentic treat perfect for accompanying your favorite dishes.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1 cup lukewarm water
– 2 tablespoons sesame seeds
Instructions:
1. In a large mixing bowl, combine flour, yeast, salt, and sugar.
2. Gradually add lukewarm water, kneading the dough for 5-7 minutes until smooth and elastic.
3. Cover the dough with plastic wrap or a damp cloth and let it rest in a warm place for 1 hour.
4. Preheat your oven to 400°F (200°C).
5. Divide the dough into 6 equal pieces, roll each piece into a ball, and then flatten slightly into an oval shape.
6. Place sesame seeds on one half of the naan, fold the other half over, and press gently to seal.
7. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Shorwa Hearty Afghan Meat and Vegetable Soup
This traditional Afghan soup is a staple of many family gatherings and special occasions. Rich in flavor and nutrients, Shorwa is a comforting and nourishing meal that warms the heart and soul.
Ingredients:
– 1 pound beef or lamb, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups beef broth
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, carrots, potatoes, and bell pepper. Cook until the vegetables are tender, about 10 minutes.
3. Add beef or lamb, cumin, coriander, salt, and black pepper. Cook for an additional 5 minutes.
4. Stir in diced tomatoes and beef broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the meat is tender.
5. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 1 hour
Afghan Sheer Khurma Vermicelli Pudding
Sheer Khurma is a traditional Afghan dessert that combines the flavors of vermicelli noodles, milk, sugar, and nuts. This recipe yields a creamy and nutty pudding perfect for special occasions or everyday treats.
Ingredients:
– 1 cup vermicelli noodles
– 2 cups whole milk
– 1/4 cup granulated sugar
– 1/4 cup chopped pistachios
– 1/4 cup chopped almonds
– 1 tablespoon unsalted butter
– 1 teaspoon ground cardamom
Instructions:
1. Cook vermicelli noodles according to package instructions and set aside.
2. In a medium saucepan, combine milk, sugar, and cardamom. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Add cooked vermicelli noodles to the milk mixture and stir well.
4. Remove from heat and let it cool slightly.
5. Stir in chopped nuts and butter until well combined.
6. Pour into individual serving cups or a large serving dish. Refrigerate for at least 2 hours before serving.
Cooking Time: 15 minutes
Afghan Firni Creamy Cardamom Rice Pudding
This classic Afghan dessert, firni, is a creamy rice pudding infused with the warm, aromatic flavor of cardamom. A comforting and sweet treat that’s perfect for any occasion.
Ingredients:
– 1 cup long-grain rice
– 3 cups whole milk
– 1/4 cup sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter
– Raisins or pistachios for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a medium saucepan, combine milk, sugar, cardamom, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Add the soaked rice to the milk mixture and stir well.
4. Reduce heat to low and simmer, covered, for 18-20 minutes or until the rice is cooked and creamy.
5. Remove from heat and stir in butter until melted. Let cool slightly before serving. Garnish with raisins or pistachios if desired.
Cooking Time: 20 minutes
Afghan Aushak with Lentils and Mint
Aushak is a traditional Afghan dish that typically consists of small dumplings filled with herbs, spices, and sometimes lentils. This recipe adds a refreshing twist by incorporating mint into the filling.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup chopped fresh mint leaves
– 1 onion, finely chopped
– 1 clove garlic, minced
– 1/4 teaspoon ground cumin
– Salt and black pepper to taste
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– Water as needed
Instructions:
1. In a large mixing bowl, combine cooked lentils, chopped mint leaves, onion, garlic, cumin, salt, and black pepper.
2. Gradually add the flour and baking powder to the mixture, stirring with a fork until a dough forms.
3. Knead the dough for 5 minutes until smooth and pliable.
4. Divide the dough into small portions, shaping each into a ball.
5. Flatten each ball slightly to form a disk shape.
6. Heat the oil in a large frying pan over medium heat. Cook the aushak for 2-3 minutes on each side, or until golden brown.
7. Serve hot with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Afghan Qorma Spiced Meat and Vegetable Stew
Experience the rich flavors of Afghanistan with this hearty stew, a staple dish in Afghan cuisine. Qorma is a slow-cooked masterpiece that combines tender meat, vibrant spices, and colorful vegetables.
Ingredients:
– 1 pound beef or lamb, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 red bell pepper, sliced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the meat and cook until browned, about 5 minutes.
3. Add the onions, garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper. Cook until the vegetables are tender, about 10 minutes.
4. Add the tomatoes, bell pepper, salt, and black pepper. Stir to combine.
5. Reduce heat to low and simmer for 30-40 minutes or until the meat is tender.
Cooking Time: 45-50 minutes
Afghan Kebabs with Marinated Lamb and Spices
Experience the rich flavors of Afghanistan with these succulent kebabs, marinated in a blend of aromatic spices and yogurt. Perfect for a quick dinner or as an appetizer for your next gathering.
Ingredients:
– 1 pound lamb shoulder or leg, cut into 1-inch cubes
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– Vegetable oil, for brushing
– 10-12 bamboo skewers, soaked in water
Instructions:
1. In a large bowl, combine lamb cubes, yogurt, lemon juice, garam masala powder, cumin, paprika, salt, and black pepper. Mix well and refrigerate for at least 30 minutes or up to 2 hours.
2. Preheat grill or grill pan to medium-high heat. Thread marinated lamb onto skewers, leaving a small space between each piece.
3. Brush with vegetable oil and cook kebabs for 8-10 minutes per side, or until cooked through.
4. Serve hot with naan bread, rice, or as part of a larger Afghan-inspired meal.
Cooking Time: 16-20 minutes
Afghan Halwa Sweet Semolina Dessert
Afghan Halwa Sweet Semolina Dessert Recipe
Halwa is a traditional Afghan dessert made with semolina flour, milk, sugar, and nuts. This sweet treat is perfect for special occasions or as a comforting dessert.
Ingredients:
– 1 cup semolina flour
– 2 cups whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 tablespoon ghee or unsalted butter
– 1/2 cup chopped almonds and pistachios (or any combination of nuts)
– Cardamom powder, for garnish
Instructions:
1. In a medium saucepan, combine semolina flour and milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes away from the sides of the pan.
2. Add sugar, salt, and ghee or butter to the mixture. Stir until the sugar is fully dissolved.
3. Remove the saucepan from the heat. Let it cool slightly.
4. Fold in chopped nuts. Mix well to combine.
5. Pour the halwa into individual serving cups or a large serving dish. Garnish with cardamom powder, if desired.
Cooking Time: 20-25 minutes
Note: Traditionally, Afghan Halwa is cooked for hours over low heat, stirring constantly. This recipe has been adapted to reduce cooking time while maintaining the traditional flavor and texture.
Afghan Gosh-e Fil Elephant Ear Cookies
A traditional Afghan cookie, these crispy treats are flavored with cardamom and topped with a sweet and crunchy almond streusel. Perfect for tea time or as a snack.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cardamom
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1 large egg
– Confectioners’ sugar for dusting
– Almond streusel topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and baking powder.
3. Add melted butter, granulated sugar, and egg. Mix until a dough forms.
4. Roll out dough to about 1/8 inch thickness. Cut into desired shapes (elephant ear shape is traditional).
5. Place on prepared baking sheet, leaving space between cookies.
6. Bake for 18-20 minutes or until lightly golden.
Almond Streusel Topping:
– 1/4 cup sliced almonds
– 2 tablespoons granulated sugar
– 1 tablespoon all-purpose flour
Mix ingredients together and sprinkle over cookies before baking.
Afghan Mantu with Chickpea and Yogurt Topping
Mantu are a popular Afghan dish consisting of stuffed dumplings filled with spiced meat, onions, and spices. This recipe gives you a unique twist by adding a creamy chickpea and yogurt topping for an added layer of flavor.
Ingredients:
For the Mantu:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 1 pound ground beef (or lamb)
– 1 teaspoon cumin
– 1 teaspoon coriander
– Salt and black pepper to taste
For the Chickpea and Yogurt Topping:
– 1 can chickpeas, drained and rinsed
– 1/2 cup plain yogurt
– 1 tablespoon lemon juice
– Salt and black pepper to taste
– Chopped fresh cilantro (optional)
Instructions:
1. Mix flour and warm water to form dough. Knead for 5 minutes.
2. Heat oil in a pan, add chopped onion and cook until softened. Add ground beef, cumin, coriander, salt, and pepper. Cook until browned.
3. Roll out dough, place spoonful of meat mixture in center, fold into triangles, and press edges to seal.
4. Boil mantu for 15-20 minutes or steam for 10-15 minutes.
5. Mix chickpeas with yogurt, lemon juice, salt, and pepper. Serve over boiled or steamed mantu.
Cooking Time: 30-40 minutes
Afghan Shola Spiced Rice with Meat and Herbs
This traditional Afghan dish is a flavorful and aromatic one-pot meal that combines tender meat, fluffy rice, and fresh herbs. Shola rice is a staple in many Afghan households, often served at special occasions.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 lb lamb or beef, cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and black pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat oil in a large saucepan over medium heat. Add the onion, garlic, cumin, coriander, and turmeric. Cook until the onion is translucent.
3. Add the meat and cook until browned, breaking up with a spoon as needed.
4. Drain the rice and add it to the saucepan with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the rice is cooked.
5. Season with salt and black pepper to taste. Garnish with fresh herbs.
Cooking Time: 30-40 minutes
Summary
Get ready to explore the flavors of Afghanistan! This collection of 20 authentic recipes takes you on a culinary journey through the country’s rich traditions. From savory dishes like Afghan Bolani with Potato and Leek Filling, Mantu Steamed Dumplings with Spiced Meat, and Shorwa Hearty Afghan Meat and Vegetable Soup, to sweet treats like Afghan Halwa Sweet Semolina Dessert and Afghan Gosh-e Fil Elephant Ear Cookies, there’s something for every palate. Discover the unique blend of spices, herbs, and techniques that define Afghan cuisine and try your hand at making these delicious dishes.
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