Afghan Cuisine

Afghan Cuisine We invite everyone to join us and experience authentic Afghan food and hospitality.

I started drinking this 3-weeks ago and now my friends can't believe how much I've transformed!I'm almost half the woman...
11/03/2015

I started drinking this 3-weeks ago and now my friends can't believe how much I've transformed!
I'm almost half the woman I once was!

6 weeks before the holidays, I planned to surprise my friends and family by giving this easy steps a try after consultin...
11/02/2015

6 weeks before the holidays, I planned to surprise my friends and family by giving this easy steps a try after consulting a nutritionist since I couldn't work out because of an injury, so far I'm very happy with the result

Afghan Lamb with Spinach1 pound lamb cubes1 tablespoon all-purpose flour2 teaspoons olive oil1 cup chopped onion2 cloves...
05/25/2015

Afghan Lamb with Spinach

1 pound lamb cubes
1 tablespoon all-purpose flour
2 teaspoons olive oil
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
One 14-to-15-ounce can diced tomatoes
1/2 cup water
4 cups lightly packed spinach leaves
1/4 cup plain yogurt
1/2 teaspoon grated lemon rind
salt to taste

Preparation

1. Preheat oven to 350 degrees F.

2. Dust the lamb cubes with flour.

3. In a 3-quart nonstick ovenproof dutch oven or pot, heat the oil over medium high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove lamb from the pot and set aside.

4. Add the onion and garlic to the pot; cook, stirring, until slightly softened, about 2 minutes. Stir in the turmeric, cinnamon, cardamom, nutmeg, and pepper until absorbed. Stir in the tomatoes and water; then return lamb to the pot. Cover and place in oven for 1 1/2 to 2 hours or until the lamb is soft.

5. Remove the pot form the oven and stir in the spinach until it is wilted. Stir in the yogurt, lemon rind, and salt.

Baingan Bharta (Eggplant Curry)Ingredients 1 large eggplant 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1 medium ...
05/24/2015

Baingan Bharta (Eggplant Curry)

Ingredients

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped

Directions
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Glazed Salmon with Dried Cherry Saffron RiceIngredientsFor Salmon:1/4 cup cranberry juice concentrate2 tablespoons balsa...
05/23/2015

Glazed Salmon with Dried Cherry Saffron Rice

Ingredients
For Salmon:
1/4 cup cranberry juice concentrate
2 tablespoons balsamic vinegar
2 tablespoons cherry preserves
4 salmon fillets, approximately 6 ounces each
1 teaspoon salt-free citrus herb seasoning (recommended: Spice Islands)
Orange slices
Toasted slivered almonds, for garnish
Dried Cherry Saffron Rice:
2 cups low-sodium chicken stock (recommended: Swansons)
2 cups instant rice (recommended: Uncle Ben's)
1 pinch salt
1 pinch pepper
1 pinch saffron threads

Shireen Palow (Afghan Orange Rice with Chicken)IngredientsAdd to Shopping List2 chicken breast halves, skinned and cut i...
05/22/2015

Shireen Palow (Afghan Orange Rice with Chicken)

Ingredients

Add to Shopping List
2 chicken breast halves, skinned and cut in half (about 1 pound)
4 chicken thighs, skinned (about 1 pound)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons butter, divided
2 cups vertically sliced onion
1/4 teaspoon saffron threads, crushed
1 garlic clove, minced
1 tablespoon sugar
2 teaspoons grated orange rind
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 cups uncooked basmati rice
2 tablespoons raisins
6 tablespoons chopped pistachios

Slow Cooker Turmeric Braised Chicken in YogurtLawang1/4 cup olive oil2 large onions, finely chopped or pureed in food pr...
05/21/2015

Slow Cooker Turmeric Braised Chicken in Yogurt

Lawang

1/4 cup olive oil

2 large onions, finely chopped or pureed in food processor

4 cloves garlic, finely chopped or pureed with the onions

3 lbs skinless, bone-in chicken legs and thighs, separated

1 1/2 tsp. salt

1/2 tsp. ground black pepper

1 tbsp. ground turmeric

1 1/2tsp. ground coriander

1/2 cup chicken broth or water

1 ½ cups Greek-style yogurt, room temperature*

1 cup fresh cilantro, roughly chopped

Lamb sekuwa (grilled marinated lamb)IngredientsMarinade1 tsp salt1 tbsp lemon juice½ tsp ground turmeric1 tsp garam masa...
05/19/2015

Lamb sekuwa (grilled marinated lamb)

Ingredients

Marinade
1 tsp salt
1 tbsp lemon juice
½ tsp ground turmeric
1 tsp garam masala
1 tbsp ginger, finely chopped
1 tbsp garlic , finely chopped
2 small fresh green chillies, finely chopped
½ cup plain yogurt
Skewers

1 kg boneless, trimmed lamb leg (from 1.5kg whole lamb leg)
8-12 skewers (if wooden, soak for 30 minutes before use)
2 tbsp ghee, or clarified butter
flaked salt
1 tsp lemon juice
beaten rice* and tomato pickle to serve

Bricklayer tacos (tacos al albañil)Ingredients500 g ripe roma (plum) tomatoes250 g bacon, sliced1 kg beef sirloin or ten...
05/18/2015

Bricklayer tacos (tacos al albañil)

Ingredients

500 g ripe roma (plum) tomatoes
250 g bacon, sliced
1 kg beef sirloin or tenderloin, cut into 3cm pieces
sea salt flakes and freshly ground black pepper, to taste
2 onions, sliced
1 jalapeño chilli, sliced, seeds removed (optional)
2 garlic cloves, chopped
flour or corn tortillas, to serve

Instructions

Preheat a grill to high. Place tomatoes on an oven tray and grill for 6-9 minutes or until charred, mushy and juices have begun to run. Once cool enough to handle, roughly chop, but don’t discard the juices.

Heat a large casserole or frying pan over medium-high heat. Add the bacon and cook for 5 minutes or until crisp. Add the beef (you don’t need to add any other fat), season with salt and pepper, and sear for about 2 minutes per side.

Add the onion and jalapeño, and let them soften for 2–3 minutes. Add the garlic and cook for 1 minute or until fragrant, then add the chopped tomatoes. Stir here and there and let it all cook for 5 minutes or until beef is cooked to your liking.

Meanwhile, warm the tortillas in a frying pan over medium-low heat – it will take about 1 minute per side. Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel.

Serve tortillas along with the beef filling; guests can fill the tortillas with the amount of filling they desire.

Roasted tomato and marjoram focaccia with pickled green tomatoesIngredientsFocaccia5 medium roma tomatoesextra virgin ol...
05/17/2015

Roasted tomato and marjoram focaccia with pickled green tomatoes

Ingredients

Focaccia
5 medium roma tomatoes
extra virgin olive oil, for drizzling
river salt and freshly ground black pepper
400 ml water, at room temperature
7 g dried yeast
1 tbsp milk
50 ml extra virgin olive oil
600 g plain flour, sifted
15 g table salt
3 tsp fresh marjoram leaves
60 ml (¼ cup) extra virgin olive oil, extra
Pickled tomatoes

5 small firm green tomatoes
1 tbsp caster sugar
1 tsp river salt
60 ml (¼ cup) apple cider vinegar
good splash of extra virgin olive oil

Purple sweet potato and kale pastriesIngredients1 large purple sweet potato, cut into 2 cm cubesolive oil, for drizzling...
05/16/2015

Purple sweet potato and kale pastries

Ingredients

1 large purple sweet potato, cut into 2 cm cubes
olive oil, for drizzling
1 brown onion, diced
20 g butter or 2 tbsp olive oil
1 bunch of curly kale curly or cavalo nero, washed and finely chopped
4 tbsp sour cream
100 g grated tasty cheese
1 tsp salt
1 egg, to glaze

Pastry
380 g (2½ cups) plain flour
100 g cold unsalted butter, chopped
90 g cold copha, chopped
130 g grated cheddar cheese
1 tsp salt

Hot-smoked salmon, roasted garlic & apple saladIngredients1 head garlic250 g (1 cup) natural yoghurt100 ml full-cream mi...
05/15/2015

Hot-smoked salmon, roasted garlic & apple salad

Ingredients

1 head garlic
250 g (1 cup) natural yoghurt
100 ml full-cream milk
Pinch of white pepper
500 g hot-smoked salmon
½ red onion, thinly sliced
½ telegraph cucumber, halved lengthways, thinly sliced
½ bunch radishes, thinly sliced into cold water
1 Granny Smith apple, cored, thinly sliced into acidulated water
150 g watercress or mâche
½ lemon

Instructions

Preheat the oven to 200ºC. Place the garlic on a baking tray and cook for 20–25 minutes, until the edges start to turn dark brown. Squeeze the garlic flesh into a bowl and mash with a fork. Add the yoghurt, milk and white pepper and mash together, making sure the garlic is evenly combined. Season, to taste.

Flake the salmon into a separate bowl and gently combine with the onion, cucumber, drained radish and apple slices and the watercress or mâche. Transfer to a serving platter and drizzle with the yoghurt sauce. Squeeze over the lemon and serve.

Any leftover yoghurt sauce will keep in the refrigerator for up to one week.

Address

832 Albert Street
Regina, SK
S4R2P5

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