Pakaura (similar to Indian and Pakistani pakora) is a popular street food in Afghanistan. They can be made with various vegetables such as cauliflower and eggplants; this one is made with pre-cooked potato.
1 1/4 cups besan/chickpea flour
1 tablespoon salt
1/2 teaspoon turmeric
1 teaspoon ground coriander seed
1/2 teaspoon cayenne pepper
4 large red boiling potatoes, peeled and sliced 1/3-inch thick, then pre-cooked in simmering water just until done (do not overcook!), then drained
vegetable oil for deep-frying
salt and freshly ground pepper to taste
Combine besan flour and salt in a bowl. Add 3-4 to 1 cup water to make a thick batter and …read more

Totally addictive, and yes, good for you. Adapted from
1 cup mint leaves, rinsed and spun dry
2 large cloves garlic, minced and mashed to a paste with a pinch of salt
1 hot chili (I used serrano, but you can try others), seeds discarded if desired
3-4 tablespoons plain yogurt
salt to taste
Run mint, garlic, and chilies in a food processor, or process to a paste with mortar and pestle like I did here. Stir in yogurt and salt to taste. Serve with pakaura (I’ll post tomorrow) — but it’s awesome as well with kabobs and other grilled meats, or …read more

One of the things on my “must-do-sometime” list is making paneer. Especially after finding out what Afghanis have for breakfast, I can’t wait to try. As luck would have it, I stumbled upon Anthony’s post on how to make it — sounds really easy, don’t you think! I just need to find out what kind of milk to use, but I’ve got lime juice and cheesecloth ready and waiting!

What do Afghanis eat for breakfast?
I found this thread at Afghan Solidarity. Interesting — especially the part about fresh homemade bread, fresh made butter, and a bit of sugar sprinkled on top. We had exactly that for breakfast, often, a few years ago pre-allergy days. It’s also, surprisingly, very American (or okay, very British). I love learning about the little commonalities, despite all the differences. I haven’t made paneer though…. one of these days, if I can find someone with whom to share the results.
Any Afghan breakfast dishes you recommend we try? Or Afghan …read more

Also from
1 1/2 cups chopped onion
4 tablespoons vegetable oil
1 3 to 3 1/2 pound chicken, cut into serving pieces
1 28-oz can chopped tomatoes
1/2 teaspoon cayenne pepper, or 1 hot green chili
1/2 teaspoon turmeric
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground ginger
salt to taste
1 16-oz package mushrooms, trimmed, wiped clean and sliced
Heat the oil in a large, deep skillet or casserole, over moderate heat. Saute the onions in the oil until golden, 3-5 minutes. Add chicken and continue to saute, turning frequently, until chicken turns color, 10-15 minutes. Add tomatoes, spices and salt to taste. Stir …read more

We journey to Central Asia this week to try out some Afghani dishes. First up is this beef and vegetable stew. From

It would have been interesting and educational to try Afghanistan’s teapot soup, which according to Helen Saberi, is the most traditional and the most unusual. It is prepared in broken teapots that have been repaired by a patragar (person who mends). Our 8-year-old chose this one instead, I suppose because it looked like something familiar to him.
4 tablespoons vegetable oil
1 cup chopped onions
1 lb. meat on the bone (I used meaty beef shanks)
1 cup chopped …read more