Afghan Meat Recipes

Mourgh (Afghan Chicken)

Yield: 6 servings

Ingredients

    • 2 lg Cloves garlic
    • 1/2 ts Salt
    • 2 c Plain, whole-milk yogurt
    • Juice and pulp of 1 large lemon, 3 to 4 tablespoons
    • 1/2 ts Cracked black pepper
    • 2 lg Whole chicken breasts, about 2 pounds

Directions

Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that’s as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt.

Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it.

To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.

 

Afghani Lamb with Spinach

4 servings

Ingredients

    • 2 1/2 lb Lamb stew meat — preferably leg
    • 1/3 c Olive oil
    • 3/4 lb Onions; diced large
    • 4 ts Chopped garlic
    • 2 ts Turmeric
    • 1/4 ts Nutmeg
    • 1/4 ts Ground cardamom
    • 1 ts Crushed red pepper — or to taste
    • 1/2 ts Cinnamon
    • 32 oz Can tomatoes; drain & chop
    • 1 c Rich brown veal stock or
    • 1 c Rich beef stock
    • 1/3 lb Fresh spinach; wash & drained
    • 1/2 c Yogurt
    • 1 tb Grated lemon peel
    • Salt; to taste
    • 1/4 c Pine nuts* *Roasted at 350 F. for about 3 minutes.

Directions

Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and veal stock and stir.

Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts.

 

Aush (Noodles with Pulses, Meat and Yoghurt)

Serves: 6 Cooking time: 1 to 1-1/4 hours

Ingredients

Aush Dough

    • 2 c Plain flour
    • 1 ts Salt
    • 2/3 c Cold water
    • Additional flour

Pules and Noodle Mixture

    • 1/2 c Yellow split peas – (daul nakhud)
    • Cold water
    • 1 c Canned kidney beans w/liquid
    • Salt
    • 1 tb Oil
    • 2 c Finely chopped spinach

Meat Sauce

    • 1/2 c Oil
    • 1 Medium onion; finely chopped
    • 750 g Ground lamb or beef
    • Salt
    • Freshly ground black pepper
    • 1/2 teaspoon ground cinnamon
    • 2 teaspoons ground coriander
    • 1 teaspoon ground turmeric
    • 1/2 c Tomato puree
    • 1/2 c Water

Chakah(Yogurt Sauce)

    • 1 1/2 c Drained yogurt
    • 3 ts Dried mint; rubbed
    • 1/4 ts Hot chili pepper (or more)
    • 1/4 c Finely chopped coriander
    • Salt to taste

Directions

Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary. Divide into 2 balls and wrap in plastic. Rest for 30 minutes.

On a floured board roll out each ball of dough very thinly. Cut into 5 mm (1/4-inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife. Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes.

Wash split peas well and place in a pan with 1-1/2 cups cold water. Bring to the boil and boil gently for 30 minutes or until tender. Add red beans and liquid and keep warm. In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles. Put noodles in gradually, stirring after each addition. Return to the boil and cook uncovered for 5 minutes.

Add spinach and cook for further 5 minutes. Drain in a colander and return to the pot. Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat.

In a frying pan heat the 1/2 cup oil, fry onion until soft and add ground meat. Stir over high heat until juices evaporate and meat browns lightly. Add salt and pepper to taste, tomato puree, spices and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate. Sauce should be oily. Combine chakah ingredients, add to noodles and toss well. Mixture should be moist. Place noodle mixture in a deep dish and top with keema. Stir at the table and serve in deep plates.

 

Qabili Pilau (Lamb and Yellow rice with carrots and raisins)

Serves 4

Mourgh
(Afghan Chicken)

Yield: 6 servings

Ingredients

    • 2 lg Cloves garlic
    • 1/2 ts Salt
    • 2 c Plain, whole-milk yogurt
    • Juice and pulp of 1 large lemon, 3 to 4 tablespoons
    • 1/2 ts Cracked black pepper
    • 2 lg Whole chicken breasts, about 2 pounds

Directions

Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that’s as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt.

Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it.

To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.

 

Kofta Nakhod (Meatballs and Chick-Peas)

8 servings

Ingredients

    • 1 c Dried chick-peas, covered -w/hot water & soaked over-night, or at least 8-10 hrs
    • 1 1/2 lb Ground beef
    • 1 lg Onion, grated
    • 1/4 ts Pepper
    • 1 ts Salt, or to taste
    • 1/4 ts Ground cinnamon
    • 1 tb Dried mint, crushed
    • 1 tb Bread crumbs, matzoh meal, or plain flour
    • 4 c Water, boiling

Directions

Chick-peas provide bulk in well-seasoned kofta, the name for various types of meatballs in Afghanistan, Pakistan, & India. Unlike customs in other countries, they are boiled in soup or water & served separately from soup. Chick-peas are one of forbidden foods for Passover in Afghanistan, so Nofta Nakhod must wait for another time.

  1. Drain chick-peas in a colander, then grind them rather fine in a processor. Mix everything together except water.
  2. To prepare meatballs: Moisten hands w/cold water and prepare meat & chick-peas balls 1-1/2 inches in diameter. Put the meatballs into boiling water, one at a time, & simmer over moderate heat for 45 mins. Remember that chick-peas are ground but not cooked. The meatballs may also be cooked in a light chicken broth. Serve meatballs & soup separately w/bread, rice, & pickles. Serve 8. Makes about 18 meatballs.

 

Lamb Kababs

Ingredients

    • 2 pounds boneless lamb steak cut into 1-in cubes
    • 3 medium onions, quartered
    • 1 teaspoon salt
    • 1 teaspoon ground cuminseed
    • 1/4 teaspoon pepper
    • 1/4 cup cognac arak, or dry red wine

Directions

  1. Mix everything together & marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat.
  2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Grill over charcoal, traditional method, for 10 mins, or to taste: rare, medium, or well-done. Serve warm w/other Afghan foods.

 

Samboosak (meat pies)

These flaky meat pies are eaten to break the Muslim fast every evening during the month of Ramadan. To the traditional meat stuffing of the northern Arab states are added leeks, boiled eggs, and regional spices.

Ingredients

    • 1 package spring roll skins (approximately 8 inches square), defrosted
    • 1 tbsp. flour
    • 1 tbsp. water
    • Oil for frying

Filling

    • 1 small onion, minced
    • 1 leek, cleaned and chopped
    • 2 tbsp. olive oil
    • 1/2 pound ground beef or lamb
    • Salt
    • Black pepper
    • 1/2 tsp. cumin or kebsa spices
    • 2 egg whites, hard-boiled and chopped
    • Oil for frying

Directions

  1. Saute the onions and leek in the oil until transparent. Add the meat, sprinkle with salt and pepper, and cook until done, breaking up lumps.
  2. Add the cumin and the chopped egg whites and mix well.
  3. Cut each spring roll skin into 3 strips of equal width (If the dough is not precisely square, use the slightly larger dimension for the length of the strip.) Lay out 3 to 4 strips on your work surface.
  4. Place a rounded tsp. of the meat mixture toward the bottom right hand corner of each strip. Fold that corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain that the side of the strip lines up perfectly with the folded portion. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern. Seal the final flap with a bit of the flour paste.
  5. Deep-fry and drain on absorbent paper.

 

Meatballs With Noodles Tossed In Yogurt

4 servings

Serving Size : 6

MEATBALLS

    • 2 pounds ground beef
    • 1/2 teaspoon ground cinnamon
    • 2 teaspoons ground coriander
    • 1 teaspoon ground turmeric
    • 1 pinch cayenne pepper
    • salt to taste
    • black pepper to taste
    • 2 cloves garlic crushed
    • 1 tablespoon vegetable oil
    • 1 spanish onion finely chopped
    • 6 large ripe plum tomatoes core — peel, chop
    • 4 sun-dried tomatoes finely chopped NOODLES
    • 1 pound fresh fine egg noodles in Asian markets
    • 1 1/2 cups plain yogurt
    • 2 cloves garlic finely chopped
    • 1/2 cup fresh mint chopped

Directions

For the meatballs:

In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne, salt, pepper, and half of the garlic. With clean hands, mix thoroughly, then shape the meat into 3/4-inch meatballs. Set them aside.

In a large, flameproof asserole, heat the oil, add the onion, and cook over low heat for 10 to 15 minutes or until it is very soft. Turn the heat to medium-high and add the meatballs. Cook, turning them often, until they lose their pink color.

Add the plum tomatoes and remaining garlic. Cover the pan, turn down the heat, and simmer gently for 10 minutes. Add the sun-dried tomatoes, salt, and pepper and cook the mixture for 5 minutes over low heat, stirring once or twice.

For the noodles:

Bring a large saucepan of water to a boil. Add the noodles and cook for 2 to 4 minutes or until they are tender but still have some bite. Drain the noodles and transfer them to a bowl. Stir in the yogurt, garlic, and salt. Toss thoroughly and transfer to 6 wide bowls. Spoon meatballs around the edges of each bowl of noodles, add the mint to the center and serve at once.

 

Boulanee

Ingredients

    • 1 Package square eggroll wrappers
    • Corn oil
    • 1 cup Mashed Potatoes
    • 1 or 2 large potatoes
    • 1/2 tsp. salt
    • 1/2 tsp. coriander
    • 1/2 tsp. cayenne pepper
    • 1/2 bunch chopped cilantro
    • 4 green onions, chopped.
    • 1 lb. ground beef
    • 1/2 tsp. freshly ground black pepper
    • 1/2 tsp. salt
    • 1/2 tsp. coriander

Directions

Boil potatoes on their skin until soft. Peel and mash. Add salt, coriander, cayenne pepper, cilantro and green onions and mix. Meanwhile: Brown ground beef with pepper, salt and coriander.
Mix ground beef with mashed potatoes. Let cool.
Take an eggroll wrapper and place a spoonfull of filling in the middle. Wet the edges of the wrapper and close, making a triangle. Fold the ends of the triangle into the pastry, making a small envelope. Flatten with your hand.
Heat oil and fry the boulanee until brown on both sides, about 4-5 minutes.

 

Chelo nachodo (chicken & chick-pea stew with rice)

Here is a family-style dish to be served any time of year. It is a substantial soup stew, well seasoned in Afghan style & combined w/a crispy-bottomed rice provides contrasting texture to stew. The stew & rice are served separately.

Ingredients

Yield: 6 servings Ingredients:

    • 5 c -water
    • 4 Chicken legs and
    • 4 Chicken thighs, loose skin -discarded
    • 4 Chicken thighs, loose skin -discarded
    • 1 c Dried chick-peas, soaked in -water overnight & drained
    • 2 md (1 cup) onions, chopped
    • 1 Rib celery w/leaves, sliced
    • 1 lg Carrot, sliced diagonally
    • 1 (1/2 lb) zucchini, sliced
    • 1 ts Salt, or to taste
    • 1/4 ts Pepper
    • 1/4 ts Ground cuminseed
    • 1/4 c Fresh coriander, chopped
    • 1/4 c Fresh dill, chopped
    • 4 c Water
    • 1 ts Salt
    • 2 c Raw rice, well rinsed
    • 1/4 c Corn oil

Directions

  1. To prepare stew: Bring water to a boil, add chicken pieces, & remove foam as it cooks. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate heat for 45 mins. Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more. This is sufficient to tenderized chicken & ingrate all seasonings.
  2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice & cook over moderate heat for 5 mins. Drain rice in colander & rinse w/cold water. Return rice to pan and pour oil over all. Cover pan & cook over low heat for 1/2 hr. No other water is added & rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer.

Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm.

VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be used in place of chicken, but cooking will take longer. Cook beef stew over moderate heat for 1 hour. Add coriander, dill, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until beef is tender. Recipe: “Sephardic Cooking” by Copeland Mark — 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India — Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

 

Korma Sabzee

Ingredients

    • 1 1/2 lb Lean stewing beef or lamb
    • 1/2 cup Oil
    • 1 lrg Onion, finely chopped
    • 2 x Garlic cloves, crushed
    • 1 1/2 cup Water
    • Salt
    • Freshly ground black pepper
    • 1/4 tsp Hot chili pepper (or more)
    • 3 cup Spinach, chopped
    • 1 tsp Cumin
    • 2 tbl Coriander leaves, chopped (more if desired)

Directions

Cooking Time: 1 1/2-2 hours

  1. 1. Cut meat into 3/4′ cubes.
  2. Heat oil in a heavy pan, add onion and fry gently until transparent. Increase heat, add garlic and meat cubes and fry, stirring often, until juices evaporate and meat begins to brown.
  3. Add water, salt and pepper to taste, chili pepper, and cumin. Bring to a slow simmer and reduce heat. Cover pan and simmer gently for 1-1 1/2 hours until meat is tender. Time depends on cut of meat used.
  4. Add spinach and coriander and cook for further 10-15 minutes.
  5. Mound chalau on a platter and spoon some of the sauce on top. Serve remainder in a separate bowl. Note1: 1/4 c. yellow split peas (daul nakhud) can be substituted for the spinach. This dish is then called Korma and the split peas are added at step 3. Note 2: To make 6-8 servings of Chalau, start with 3 cups of basmati or other good quality long grain rice. Heat 1/4 cup oil in a cooking pot, add the rice, and stir for 5 minutes. Add required water, bring to a boil, reduce heat to low and cook covered +/- 30 minutes. To cook this authentically, put a cloth over the rim of the pan before putting on the lid.

 

Khoresht-e Seib

Ingredients

(4 servings)

    • 4 tablespoons vegetable oil, butter, or ghee
    • 2 small onions, peeled and thinly sliced
    • 1 pound skinless,boneless chicken leg,or duck breast, or meat (lamb, veal, beef), cut into thin strlps
    • 1 teaspoon salt,
    • 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon
    • 1 tablespoon fresh lime juice
    • 3 tablespoons brown sugar
    • 1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
    • 5 tart cooking apples
    • 1 cup pitted, dried tart cherries

Directions

In a medium pot, heat 2 tablespoons oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes longer, stirring occasionally, until golden brown. Add the salt, pepper, and cinnamon. Add 2.5 cups of water, the lime juice, brown sugar, and saffron water and bring to a boil. Cover and simmer for 20 minutes over low heat, stirring nccasionally. Meanwhile, peel and core the apples and cut them into wedges.

In a large skillet, heat 2 tablespoons oil over medium heat and fry the apples for 10 to 15 minutes, stirring occasionally, until all sides are golden brown. Preheat the oven to 350°E Transfer the khoresht to a deep ovenproof casserole. Arrange the apples and cherries on top. Cover and bake for 30 minutes, until the apples and meat are tender.

Taste the khoresht: It should taste sweet and sour. Adjust seasonings, adding sugar or lime juice if necessary. Cover and keep warm until ready to serve. Serve hot with saffron steamed rice.

Variation: Instead of dried cherries, you may use 1/s cup yellow split peas as shown here. If you do, cook the split-peas in 2 cups of water for 20 minutes, drain, and add just before placing in the over.

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Comments

  1. Jenni Killam says:

    The recipes look very interesting and I will try many of them. However I was specifically looking for the recipe for Qabili Pilau, which is not included. Would appreciate if someone could post, please.

    Thanks

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