I hope you enjoy this interview. ½ tsp. The consistancy should be smooth and creamy when finished. Chicken Tikka Kabob. For best results use the freshest cilantro leaves you can find. Dipping sauce is made with chick peas and tahini sauce served with Afghan naan. 2 tbsp. Tim Vetter of the Voyager Podcast asked me about Afghan Culture and Food. $5.99. * Information on shows, books, and events relating to Afghanistan and the Middle World. YOGURT CHUTNEY Ingredients: 1 cup of cilantro 1 teaspoon of salt ½ teaspoon of black pepper ½ teaspoon of pepper flakes ¼ cup of white vinegar ½ cup of fresh mint 1 cup of yogurt. The chutney will be somewhat watery. Samosa Chaat. 1 bunch coriander with stems, coarsely chopped. $5.99. Determination in recipe interpretation is a good trait. For best results use the freshest cilantro leaves you can find. lebni (or Greek yogurt if you can’t find lebni) ¼ cup white vinegar or lemon juice. If want to stay in touch regularly check out my Afghan Culture Unveiled Facebook page where I regularly post inspiring human interest stories, and hopeful articles about Afghan food, art, and the achievements of Afghan women. prefer the traditional way of making Bolani, check out my original recipe on this blog, I give you step-by-step direction on how to make your own dough. Bolani is an Afghan stuffed flatbread, not too different from the Indian stuffed parathas I grew up with. “The Little Coffee Shop of Kabul” ~ A Novel, "Turmeric - The Wonder Spice" ~ A Cookbook", "Yogurt Culture" ~ A Global Look at How to Make, Bake, Sip and Chill the World's Creamiest, Healthiest Food. Use this search field to find my most popular recipes—bolani, shohla, kebab—or a specific dish you may be looking for. I have over sixty Afghan food recipes on this blog. Serves 4 to 6 Humaira opens the world to Afghan culture and cuisine through this blog. * My FREE, Planning an Afghan Feast menu (pictured above). 4-5 pulses should give the desired consistency of a dipping sauce. All rights reserved. Dipping sauce is made with chick peas and tahini sauce served with Afghan naan. Allow to marinate for at least 2 hours. Cut the Bolani in half if desired, and put the sauce in a bowl to serve. For each tortilla, scoop 1-2 large tablespoons of the Bolani stuffing. Watch closely as each stove has a different broil strength. Afghan Green Chutney. Once complete, grab a cookie sheet and line with parchment paper. However, do NOT blend - just pulse. An Afghani-American gave me this recipe sans measurements. In a Blender, Add Coriander leaves, Mint leaves, Garlics, Green Chili’s, Salt and Apple Cider Vinegar. Bolani is Afghanistan’s answer to the long tradition of stuffed flat bread snack such as quesadilla, pupusa, or fried calzone. She shares the wonders of Afghanistan through stories of rich culture, delicious food and her family’s traditions. You may contact me at humairaghilzai@gmail.com. Served with minted yogurt chutney. ( You can substitue lowfat or non-fat yogurt here if desired) Next, add apple cider vinegar, water, salt, and dry, crushed mint leaves. This isn't your run-of-the-mill condiment-very unusual indeed. $5.99. Many Afghans who live in the Bay Area order Bolani from their favorite local Afghan restaurant (mine is De Afghanan Kebab house) but I encourage you to make it right in your kitchen. Enjoy! Two veg samosa served with curried chick peas. $5.99. The basic ingredients are always the noodles, along with garlic, tomatoes, different herbs and spices (mint being the most prevalent), and chakkah, a type of strained yogurt that is either dolloped on top of the soup or stirred in at the end.. One skewer of fresh fillet of lamb kabob meat, frsh Naan (fresh bread), rice topped with raisins and carrots, salad (spring mixed lettuce, red pepper, red onion, red bell pepper, cherry tomato and cucumber), dressing yogurt sauce and chutney sauce in the container on side. Except that parathas have layers of fat worked into the dough, and while you can stuff the breads whatever veggie or lentil filling you desire, the most popular fillings vary between the two cuisines. Once smooth, add the yogurt. Spray them lightly on both sides with the olive oil spray. Also if you love a sweet and savory flavor, then I suggest you check out my sweet potato Bolani recipe. Humaira Ghilzai shares authentic Afghan cuisine, stories from Afghanistan and insights about Afghan culture in her extensive blog about Afghan culture and food. 8 cloves garlic. When time is up, flip them and broil them for another 3-4 minutes on the other side. Served with minted yogurt chutney. Serve kebabs with nan or pita bread that you have warmed on the grill along with chutney. Kosher salt. To make the Bolani stuffing; in a bowl, take the fork ready potatoes with skins still on and mix with cilantro, green onions, spinach, salt, black pepper, paprika, and coriander. The best part of a home cooked Bolani is that you know exactly what went into it. Ingredients 1 cup coarsely chopped fresh cilantro ¼ cup fresh mint leaves 3 green onions, chopped 1 jalapeño pepper, seeded and chopped 1 teaspoon grated fresh ginger 1 garlic clove, chopped 1 tablespoon fresh lemon juice ½ teaspoon ground cumin ½ …