Afghans Recipes

AUSH (AFGHANI CHILI)

Aush (Afghani Chili) image

This is a delicious and exotic alternative to American-style chili. It's not too spicy, but combines intriguing flavors. I adapted this recipe from a traditional Afghani family favorite. It may be cooked in a slow cooker, Dutch oven, or soup pot. Try it also with ground lamb or ground turkey.

Provided by Bonnie C

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 3h25m

Yield 6

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 onion, coarsely chopped
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes
1 ½ tablespoons ground cumin
2 teaspoons chili powder
1 ½ tablespoons dried mint
2 tablespoons garam masala
1 (15 ounce) can garbanzo beans (chickpeas), drained
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (16 ounce) package fettuccine, broken in half
1 cup sour cream

Steps:

Brown ground beef in a skillet over medium heat; remove with slotted spoon to a large pot; reserving drippings in the skillet. Cook and stir the onion in the reserved drippings until golden brown; remove with slotted spoon and add to beef in the pot. Stir the tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into the beef mixture and place the pot over low heat; simmer 3 to 6 hours.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir into the chili along with the sour cream and serve hot.

Nutrition Facts : Calories 613.2 calories, Carbohydrate 78.6 g, Cholesterol 64.2 mg, Fat 20.7 g, Fiber 8.8 g, Protein 30 g, SaturatedFat 9.2 g, Sodium 466.7 mg, Sugar 7.1 g

AFGHANS (NEW ZEALAND)

Afghans (New Zealand) image

This popular 'cookie' is a favorite, & that comes from a died-in-the-wool chocoholic! The recipe was found in the June 2006 New Zealand food magazine Taste.

Provided by Sydney Mike

Categories Dessert

Time 45m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 15

Ingredients

14 tablespoons unsalted butter
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup cocoa
2 teaspoons baking powder
1 pinch salt
1/2 cup coconut, dried, shredded
2 cups corn flakes
3/4 cup walnuts, chopped (optional)
1/4 cup unsalted butter
2 tablespoons cocoa
3 -4 tablespoons hot water
2 cups powdered sugar, sifted

Steps:

FOR THE COOKIES: Preheat oven to 350 degrees F & grease 2 cookie sheets.
In a large mixing bowl, beat together the softened butter & the brown sugar until light & creamy, then add the egg & vanilla, continuing to beat until well mixed.
In another bowl, sift together the flour, cocoa, baking powder & salt, then stir this dry mixture, along with the coconut & cornflakes, into the creamed mixture.
Scoop tablespoonfuls of the batter onto the prepared cookie sheets.
Bake for 15 minutes or until the cookies are firm to the touch. DO NOT OVERCOOK them, as they will burn.
Cool on a metal rack before making the icing.
FOR THE CHOCOLATE ICING: When cookies have cooled, in a small bowl, stir together the butter, cocoa & hot water, making a smooth paste.
Sift in the powdered sugar & stir to make a thick, spreadable icing.
Ice the cooled cookies & if desired, top them with chopped walnuts. Store uneaten cookies in an airtight container.

Nutrition Facts : Calories 194.7, Fat 10.2, SaturatedFat 6.6, Cholesterol 30.6, Sodium 60.1, Carbohydrate 24.8, Fiber 0.8, Sugar 14.7, Protein 1.8

AFGHANS

Afghans image

Old fashion chocolaty biscuit that quick and easy.

Provided by kurrypowder

Time 30m

Yield Makes Biscuits

Number Of Ingredients 6

Ingredients

200g (7ozs) stork
75g (3ozs) sugar
175g (6ozs) plain flour
25g (1oz) cocoa
50g (2ozs) cornflakes
Chocolate icing and a walnut to decorate

Steps:

Cream butter and add sugar together using an electric beater.
Add flour and cocoa beat together, lastly add cornflakes beat together.
Grease a baking tray, and place a small golf ball sized ball of the mixture on the tray, then flatten with the back of a spoon.
Bake for 15-20 minutes at 180C, leave to cool.
Once cool can ice with chocolate icing and a walnut, but I prefer not to!

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Afghan kofta: to get the kofta started you would need pre made tomato puree which is thick and flavored. Minced meat, garlic, ginger, spices and onions are the other ingredients.
Shami kebab: To get the Shami kebab, boil boneless minced meat in garlic, onion and olive oil. Now blend the meat along with bread crumbs, boiled potatoes and diced boiled eggs.
Afghan Lamb Meatballs: For this you would need minced lamb, tomato paste, garlic and ginger crushed, oregano leaves or the powder, boiled potato, boiled egg diced, onions soaked in vinegar and some ground spices.
Kabuli Pilau: Kabuli pilau or orange rice is considered as a national dish of Afghan. To get this start by preparing the meat in a curry that is mainly used as a side dish.
Kidney Beans Korma: This is a classic vegetarian dish even though one can add meat to this recipe if desired. Start by frying the vinegar soaked onions and then in a pan add the boiled beans along with a thick tomato puree, cardamom, spices and herbs as desired and the fried onions.
Pakaura: Pakaura or Pakora is not only limited to the Afghan dishes but is a large time favorite snack for the Indians as well. Now these are small appetizers for the brunch or evening time snack where the different vegetables or minced meat is mixed in with potato, flour and bread crumbs and then deep fried till they get their golden hue.
Korma-e-Samarug: This is a classic creamy chicken korma with mushrooms. Start by cutting the mushrooms and the boneless chicken into dices. Now add olive oil in a pan and deep fry the onion before adding the chicken.
Bolani: Bolani is a bread piece which is a classic Afghan appetizer. Start by kneading the dough and making balls from it. Now roll the dough balls flat, add stuffing within it, ball again and then roll it.
Afghani Shorba: Afghani shorba is mainly a chicken and mutton broth that is added as a side dish to rice. Start by adding chicken broth to the gravy made of tomato puree, garlic, cardamom and ginger and end it with a dash of oregano sprinkling.

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