When it comes to exploring the culinary delights of Afghanistan, there’s no shortage of flavorful feasts to discover. With its rich cultural heritage and geographical position at the crossroads of Central Asia, Afghanistan has developed a unique cuisine that is characterized by the use of aromatic spices, fresh herbs, and tender meat. From hearty stews and soups to savory kebabs and fragrant flatbreads, Afghan food offers a world of flavors waiting to be explored.
In this article, we’ll take you on a culinary journey through Afghanistan’s diverse regions, highlighting 18 authentic recipes that showcase the country’s love for bold flavors and wholesome ingredients. From classic dishes like Kabuli Pulao (Afghan Rice with Lamb and Carrots) and Mantu (Steamed Dumplings with Spiced Meat), to modern twists on traditional recipes like Afghan Lamb Kebabs with Yogurt Marinade, we’ll delve into the heart of Afghan cuisine and uncover its hidden gems.
Kabuli Pulao (Afghan Rice with Lamb and Carrots)
Experience the rich flavors of Afghanistan’s national dish, Kabuli Pulao, a hearty rice pilaf cooked with tender lamb, crunchy carrots, and aromatic spices.
Ingredients:
– 1 cup basmati rice
– 1 pound lamb shoulder or neck, cut into small pieces
– 2 medium carrots, peeled and grated
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until translucent.
2. Add lamb pieces and cook until browned, about 5 minutes.
3. Add carrots, garlic, cumin, coriander, turmeric powder, and salt. Stir well.
4. Add rice to the pan, stirring gently to combine with the meat mixture.
5. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
Cooking Time: 25-30 minutes
Mantu (Steamed Dumplings with Spiced Meat)
Mantu is a popular Afghan dish that combines tender dumplings with a flavorful spiced meat filling, steamed to perfection. This recipe yields a delicious and comforting meal that’s perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients:
+ 1 pound ground beef or lamb
+ 1 onion, finely chopped
+ 2 cloves garlic, minced
+ 1 teaspoon ground cumin
+ 1 teaspoon paprika
+ Salt and black pepper, to taste
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
2. Divide the dough into small balls, about the size of a golf ball.
3. Flatten each ball into a thin circle.
4. Place 1-2 tablespoons of the spiced meat 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. Steam mantu for 20-25 minutes, or until they’re cooked through and fluffy.
7. Serve hot with your favorite accompaniments.
Cooking Time: 20-25 minutes
Aushak (Leek and Scallion Dumplings with Tomato Sauce)
These delicate dumplings are a staple of Afghan cuisine, filled with the pungency of leeks and scallions. Serve them with a rich tomato sauce for a flavorful and comforting meal.
Ingredients:
– 2 large leeks, thinly sliced
– 1 bunch of scallions, thinly sliced
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup water
– Vegetable oil for frying
– Tomato sauce (homemade or store-bought)
Instructions:
1. In a large bowl, combine leek and scallion slices.
2. Add flour and salt to the bowl; mix well.
3. Gradually add water to form a dough.
4. Knead the dough for 5 minutes until smooth.
5. Divide the dough into small balls (about 1 inch in diameter).
6. Fry dumplings in hot oil until golden brown, about 2-3 minutes.
7. Serve with tomato sauce and enjoy!
Cooking Time:
– Frying time: 2-3 minutes
– Preparation time: 15 minutes
Bolani (Stuffed Flatbread with Potatoes or Greens)
Bolani is a traditional flatbread from the Balkans and Middle East, typically stuffed with potatoes or greens. This simple recipe brings together the flavors of crispy bread, savory fillings, and warm spices.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Filling ingredients (choose one):
+ Boiled and mashed potatoes with chopped fresh parsley and garlic powder
+ Chopped spinach with garlic, lemon juice, and olive oil
– Vegetable oil for brushing
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add lukewarm water to form a dough. Knead for 5 minutes until smooth.
3. Divide the dough into 4-6 equal portions.
4. Roll out each portion into a thin circle (about 1/8 inch thick).
5. Place your chosen filling in the center of each circle, leaving a 1-inch border around.
6. Fold the dough over the filling to form a triangle or square shape. Press edges together to seal.
7. Brush tops with vegetable oil and cook on medium heat for 2-3 minutes on each side, until golden brown.
Cooking Time: 10-12 minutes
Qorma-e-Sabzi (Herb and Spinach Stew with Meat)
Experience the rich flavors of Pakistan’s beloved Qorma-e-Sabzi, a hearty stew that combines tender meat, fresh herbs, and nutritious spinach. This comforting dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound beef or lamb, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 cup fresh spinach leaves
– 1 cup chopped cilantro
– Salt, to taste
– 2 cups water
Instructions:
1. Heat the ghee or oil in a large pan over medium heat.
2. Add the onions and cook until they’re translucent.
3. Add the meat and cook until it’s browned on all sides.
4. Add the garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
5. Add the spinach and cilantro. Stir well to combine.
6. Add water and bring to a boil. Reduce heat and simmer for 30 minutes or until the meat is tender.
7. Season with salt to taste.
Cooking Time: 45-50 minutes
Afghan Lamb Kebabs with Yogurt Marinade
Experience the bold flavors of Afghanistan with this tender and aromatic lamb kebab recipe, marinated to perfection in a creamy yogurt mixture.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 1-inch cubes
– 1/2 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, cumin, smoked paprika, coriander, and cayenne pepper (if using).
2. Add the lamb cubes to the marinade and mix until coated. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium-high heat. Thread marinated lamb onto skewers, leaving a small space between each piece.
4. Grill kebabs for 8-10 minutes per side, or until cooked through.
5. Serve hot with basmati rice and naan bread, garnished with fresh cilantro leaves.
Cooking Time: 16-20 minutes
Shorwa (Hearty Afghan Soup with Meat and Vegetables)
This comforting Afghan soup is a staple dish that warms the heart and fills the belly. Made with tender meat, flavorful vegetables, and aromatic spices, Shorwa is a perfect meal for any occasion.
Ingredients:
– 1 pound beef or lamb, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large tomato, chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 4 cups water
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the meat and cook until browned, about 5 minutes.
3. Add the onions, garlic, carrots, potatoes, tomato, cumin, coriander, turmeric, salt, and pepper. Stir well.
4. Pour in the water and bring to a boil.
5. Reduce heat to low and simmer for 30-40 minutes or until the meat is tender.
6. Serve hot with crusty bread or over rice.
Cooking Time: 1 hour
Borani Banjan (Eggplant with Yogurt and Tomato Sauce)
A classic Afghan dish that’s both flavorful and refreshing, Borani Banjan is a must-try for any eggplant lover. This creamy and tangy sauce elevates the humble vegetable to new heights.
Ingredients:
– 2 medium eggplants
– 1 cup plain yogurt
– 1 cup tomato puree
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
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 a little water and place on a baking sheet lined with parchment paper.
4. Roast the eggplants for 20-25 minutes, or until they’re tender and lightly browned.
5. In a blender or food processor, combine yogurt, tomato puree, garlic, lemon juice, salt, and pepper. Blend until smooth.
6. To assemble, place roasted eggplant slices on a plate, spoon the yogurt-tomato sauce over them, and garnish with fresh herbs.
Cooking Time: 25-30 minutes
Chapli Kabab (Spiced Afghan Beef Patties)
Savor the flavors of Afghanistan with these tender and aromatic beef patties, seasoned with a blend of warm spices and herbs. Chapli Kabab is a popular street food in Afghanistan, often served with naan bread or rice.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
Instructions:
1. In a large bowl, combine ground beef, chopped onion, minced garlic, cumin powder, coriander powder, cayenne pepper, salt, and black pepper.
2. Mix well with your hands until just combined.
3. Divide the mixture into 6-8 portions, depending on desired patty size.
4. Shape each portion into a ball and then flatten slightly into patties.
5. Heat vegetable oil in a non-stick skillet or grill over medium-high heat.
6. Cook Chapli Kabab for 3-4 minutes per side, or until cooked through.
7. Serve hot with naan bread, rice, or your choice of accompaniment.
Cooking Time: 12-15 minutes
Ashak (Dumplings with Leeks and Garlic Yogurt)
Ashak is a traditional Uzbek dish that combines tender dumplings with the pungency of leeks and the creaminess of garlic yogurt. This hearty recipe is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1 large leek, thinly sliced
– 2 cloves of garlic, minced
– 1/2 cup plain yogurt
– 1 tablespoon garlic, minced
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large mixing bowl, combine the wonton wrappers and a pinch of salt.
2. In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced leeks and cook until tender, about 5 minutes.
3. Meanwhile, mix the yogurt, minced garlic, and a pinch of salt in a small bowl.
4. Wrap each wonton wrapper around a tablespoon of the cooked leek mixture to form dumplings.
5. Fry the dumplings in batches until golden brown, about 2-3 minutes per side.
6. Serve the Ashak with the garlic yogurt sauce spooned over the top.
Cooking Time: About 20-25 minutes
Afghan Naan (Traditional Baked Flatbread)
Naan is a traditional Afghan flatbread that’s baked to perfection and served with various dishes. This recipe yields a deliciously soft and slightly crispy naan, perfect for accompanying your favorite meals.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/4 teaspoon active dry yeast (dissolved in 1 cup warm water)
– 1 tablespoon vegetable oil
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the flour, salt, and sugar.
3. Add the dissolved yeast mixture and mix until a shaggy dough forms.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Divide the dough into 6-8 equal portions.
6. Roll each portion into a ball and then flatten it slightly into an oval shape.
7. Place the naans on a baking sheet lined with parchment paper, leaving about 1 inch of space between each bread.
8. Brush the tops with vegetable oil.
9. Bake for 12-15 minutes or until the naans are golden brown.
Cooking Time: 12-15 minutes
Ferni (Sweet Milk Pudding with Cardamom)
Ferni (Sweet Milk Pudding with Cardamom)
A traditional Indian dessert, Ferni is a creamy sweet milk pudding infused with the warm aroma of cardamom.
Ingredients:
– 2 cups whole milk
– 1/4 cup sugar
– 1/2 teaspoon ground cardamom
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 cup heavy cream (optional)
– Chopped nuts or dried fruit for garnish (optional)
Instructions:
1. In a medium saucepan, combine milk, sugar, cardamom, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to simmer.
2. In a small bowl, whisk together cornstarch and 1 tablespoon of cold water until smooth. Add the cornstarch mixture to the saucepan and stir to combine.
3. Continue heating the mixture for an additional 5-7 minutes, or until it thickens to your liking.
4. Remove from heat and stir in heavy cream (if using). Allow the pudding to cool slightly before serving. Garnish with chopped nuts or dried fruit, if desired.
Cooking Time: 15-20 minutes
Kadu Bouranee (Sweet Pumpkin with Yogurt and Meat Sauce)
In this Armenian recipe, sweet pumpkin is paired with a tangy yogurt-based sauce and savory ground meat for a unique and flavorful dish.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 lb ground beef or lamb
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1/2 cup plain yogurt
– 1/4 cup chicken broth
– 2 tbsp tomato paste
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground meat over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Stir in the tomato paste, chicken broth, salt, and pepper.
5. In a separate baking dish, place the pumpkin cubes and pour the meat sauce over them.
6. Bake for 30-40 minutes or until the pumpkin is tender.
7. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Afghan Spinach and Meat Stew
A hearty and flavorful stew originating from Afghanistan, this recipe combines the tender goodness of beef with the nutritional benefits of spinach.
Ingredients:
– 1 pound beef or lamb, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the beef or lamb and cook until browned, breaking it up with a spoon as needed.
5. Add the diced tomatoes, cumin, turmeric, salt, and black pepper. Stir to combine.
6. Simmer the stew for 30 minutes or until the meat is tender.
7. Stir in the fresh spinach leaves and cook until wilted.
8. Serve hot over basmati rice or with naan bread.
Cooking Time: 45-50 minutes
Sabzi Challow (Herbed Rice with Meat)
A classic North Indian recipe, Sabzi Challow is a hearty combination of aromatic rice and savory meat cooked together with a blend of spices. This one-pot wonder is perfect for a comforting meal or special occasion.
Ingredients:
– 1 cup basmati rice
– 1 pound boneless chicken or beef, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add cumin seeds and let them sizzle for 10 seconds.
3. Add onions, garlic, chicken or beef, coriander powder, garam masala powder, and salt. Cook until the meat is browned and onions are translucent.
4. Add rice to the saucepan and stir well to combine with the meat mixture.
5. Add water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Gosh-e Fil (Afghan Elephant Ear Pastries)
A traditional Afghan pastry, Gosh-e Fil is a sweet and flaky treat that’s perfect for special occasions or as a snack. These elephant ear-shaped pastries are filled with nuts and spices, giving them a unique flavor and aroma.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup ghee or vegetable oil
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup chopped almonds or walnuts
– 1/4 cup sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cinnamon
Instructions:
1. In a large mixing bowl, combine flour, ghee or oil, salt, and baking powder.
2. Mix until the dough comes together.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Divide the dough into 6-8 equal pieces.
5. Roll out each piece into a thin circle, about 1/8 inch thick.
6. Place 1-2 tablespoons of filling (nuts, sugar, cardamom, and cinnamon) in the center of each circle.
7. Fold the dough over the filling to form an elephant ear shape, pressing the edges together to seal.
8. Brush the tops with a little water and bake at 375°F for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Mastawa (Afghan Rice and Meat Dish)
A hearty Afghan rice and meat dish that’s perfect for special occasions or everyday meals.
Ingredients:
– 1 cup basmati rice
– 1 pound beef or lamb, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
– 2 cups water or beef broth
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pot over medium-high heat. Add the meat and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium. Add onions and garlic and sauté until softened, about 3-4 minutes.
4. Add cumin, coriander, turmeric, salt, and pepper. Stir well.
5. Add the browned meat back into the pot, followed by the rice and water or broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
Cooking Time: 30-40 minutes
Afghan Dough (Sweet Yogurt Drink with Cucumber and Mint)
Refreshing and invigorating, Afghan Dough is a popular drink in Afghanistan that’s perfect for hot summer days. This sweet yogurt-based beverage is flavored with cucumber, mint, and sugar to create a unique and delicious treat.
Ingredients:
– 1 cup plain yogurt
– 1/2 cup water
– 1/4 cup granulated sugar
– 1/2 cucumber, peeled and grated
– 1/4 cup fresh mint leaves, chopped
– Ice cubes (optional)
Instructions:
1. In a large bowl, whisk together the yogurt and sugar until well combined.
2. Add the grated cucumber and chopped mint to the yogurt mixture. Stir well to combine.
3. Add the water to the bowl and stir until the mixture is smooth and creamy.
4. Chill the Afghan Dough in the refrigerator for at least 30 minutes before serving.
5. Serve cold, with ice cubes if desired.
Cooking Time: None required! Just chill and serve.
Summary
Get ready to embark on a culinary journey to Afghanistan with these 18 authentic Afghan food recipes! From classic dishes like Kabuli Pulao, a flavorful rice dish with lamb and carrots, to Mantu, steamed dumplings filled with spiced meat, there’s something for everyone. Other mouth-watering recipes include Aushak, leek and scallion dumplings served with tomato sauce, Bolani, stuffed flatbread with potatoes or greens, and Qorma-e-Sabzi, a hearty stew made with herbs, spinach, and meat. These recipes will transport you to the bustling streets of Kabul and beyond, where tradition meets flavor.
