chendawul

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Ashak, also known as Afghandumplings, is one of the most beloved dishes in Afghanistan and definitely ranks in the top 3 most popular dishes among Afghans. This dish is often seen as difficult to make, but that is actually not the case at all. Although it takes some time to prepare Ashak but the end result is well worth it. ingrediënten For the dough: • 2 cups flour • 1 teaspoon salt • 1/2 cup water (more if needed) For the filling: • 2 bunches spring onions, only half with leaves finely chopped • Handful of fresh coriander, finely chopped • 1 green chili pepper, finely chopped • 1 tablespoon olive oil • Salt and pepper to taste For the meat sauce: • 3 tablespoons oil • 2 cloves garlic, (pressed) • 1 teaspoon turmeric • 1 tablespoon tomato paste • 250 grams ground beef • Boiling water • 1 tablespoon coriander seeds • Season with pepper and salt For the yogurt sauce: • 2 tablespoons full-fat yogurt • 1 clove garlic, (pressed) • Salt to taste For more practical tips and tricks, I would recommend getting the Afghan cookbook “Safar,” where this dish is detailedly explained. Link in my bio Enjoy, Sultan. #teamashak Mucis: Ahmad zahir #afghanfood #ashak #aushak #afghandumplings #sultanhassanii #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #Afghanifood #afghanguythatcooks

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Kadoo Borani the classic Afghan Pumpkin with yoghurt sauce. Most people don’t know that pumpkin is a very popular dish in Afghanistan. Here’s a recipe that my mother use to make for us. Ingredients • 1 onion, thinly sliced • 1 kg butternut squash • 3 garlic cloves, minced • 1 tablespoon tomato paste • 100 ml yogurt • 2 tablespoons sugar • 1 teaspoon turmeric • 1 teaspoon dried chili pepper • 1 teaspoon coriander seeds • Black pepper and salt to taste • Oil Preparation: Step 1: Peel the pumpkin and cut it into 1 cm pieces. Pour a little oil into a pan and fry the pumpkin pieces until golden brown on both sides. Set the pumpkin aside and sprinkle sugar over it. Step 2: In the remaining oil, sauté 2 minced garlic cloves with the turmeric, ad tomato paste and stir well. Add half a cup of boiling water. Then add the dried chili pepper, black pepper, salt, and coriander seeds, and let it simmer for about 25 minutes on low heat. Step 3: Slice the onion into thin rings and fry them in some oil until soft. Now place the fried pumpkin pieces on top of the fried onions. Pour the mixture (qorma/sauce) over the pumpkin and onions, cover the pan, and let it simmer for another 20 minutes on low heat. Tip: Check the firmness of the pumpkin regularly with a fork; ensure that your final result has a bit of bite and doesn’t become too soft. Step 4: While the pumpkin is cooking in the pan, prepare the yogurt mixture. Mix the yogurt with a minced garlic clove and a pinch of salt. Spread this onto a flat plate. Step 5: Place the pumpkin pieces on top of the yogurt. Drizzle some extra yogurt over the pumpkin and pour the remaining sauce over it. Sprinkle some fresh coriander on top for added flavor. Step 6: Enjoy your Kadoo Borani! This recipe is from the cookbook Saphar: Afghan Traditional Dishes (link in bio). Music @farhaddaryaofficial #kadooburani #vegitarian #afghanpumpkin #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #sultanhassani #theafghanguythatcooks #parwinzamani #massoudhassani

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Time for the bloopers