Ingredients
2 Eggs
2 ts Caster sugar
1/4 ts Salt
1/2 c Milk
4 ts Oil
2 1/2 c Plain flour
1/4 c Plain flour for kneading
1/2 ts Ground cardamom
Oil for deep-frying
1 c Icing (confectioners') sugar
1/2 ts Ground cardamom (optional)
1/2 c Finely chopped pistachios*
*Note: Pistachio nuts should be blanched. Optionally, same amount of finely chopped walnuts may be used intead of pistachios.
Directions
Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift flour, add half to egg mixture and blend in with wooden spoon. Gradually stir in remainder of flour, holding back about 1/2 cup. Turn onto floured board and dust with some of reserved flour. Knead for 10 minutes until smooth and glossy, using more flour as required. Dough will still be slightly sticky. Cover with plastic wrap and rest for 2 hours.
Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8-10 cm (3-4 inches) in diameter. Gather up dough on one side and pinch, forming a shape resembling an elephant ear. Place on a cloth and cover. Repeat with remaining dough.
Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook evenly. Fry until golden, do not over-brown. As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge.
Drain pastries on paper towels. Sift icing sugar with cardamom if used and dust pastries with mixture. Sprinkle with nuts and serve warm or cold. Store in a sealed container.
Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water. Bring to the boil when sugar is dissolved and boil for 5 minutes. Dribble syrup onto warm pastries and sprinkle with cardamom and nuts.
Showing posts with label Afghanistan. Show all posts
Showing posts with label Afghanistan. Show all posts
Qaubili Pilau
Ingredients
1/4 cup olive oil
1 sweet yellow onion, diced
2 lbs boneless chicken
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cardamon
1/2 tsp. ground cumin
1/2 tsp. garam masala
1 tsp. salt
2 cups water - or chicken stock - not broth, that will be too salty.
1/4 cup vegetable oil
2 carrots
1 tsp. sugar
1 cup raisins
1 cup blanched almonds
2 cups basmati rice
1 tsp. salt
1/2 tsp. saffron
1 cup water - or as needed
How to make it
In a heavy pot, fry the onions until golden brown. Cut the chicken into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the chicken is done - about 10 min.
Meanwhile cut the carrots into toothpick-size pieces. Fry them in vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Remove and set aside.
Once the chicken is done, remove from the water and set aside. Add rice to the remaining chicken stock. Add salt and enough water as recommended for the rice. Boil until the rice is done, about 20 minutes.
Once the rice is done, remove from the pot and put it on a oven-save caserole. Place chicken on top of the rice, cover and cook on 300 degrees for about 20'.
Serve by placing the chicken on a serving plate, covering it with the rice, and topping it with the carrots, raisins and almonds.
1/4 cup olive oil
1 sweet yellow onion, diced
2 lbs boneless chicken
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cardamon
1/2 tsp. ground cumin
1/2 tsp. garam masala
1 tsp. salt
2 cups water - or chicken stock - not broth, that will be too salty.
1/4 cup vegetable oil
2 carrots
1 tsp. sugar
1 cup raisins
1 cup blanched almonds
2 cups basmati rice
1 tsp. salt
1/2 tsp. saffron
1 cup water - or as needed
How to make it
In a heavy pot, fry the onions until golden brown. Cut the chicken into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the chicken is done - about 10 min.
Meanwhile cut the carrots into toothpick-size pieces. Fry them in vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Remove and set aside.
Once the chicken is done, remove from the water and set aside. Add rice to the remaining chicken stock. Add salt and enough water as recommended for the rice. Boil until the rice is done, about 20 minutes.
Once the rice is done, remove from the pot and put it on a oven-save caserole. Place chicken on top of the rice, cover and cook on 300 degrees for about 20'.
Serve by placing the chicken on a serving plate, covering it with the rice, and topping it with the carrots, raisins and almonds.
Bouranee Baunjan (Eggpplant with yogurt sauce)
Ingredients
4 Medium eggplants (1 kg total)
salt
oil for frying
2 Medium onions; sliced
1 Green pepper; seeded, sliced
2 Large ripe tomatoes; peeled
salt
1/4 tablespoons of hot chili pepper
1/4 cup of water
2 cup Chakah (drained yogurt)
2 garlic cloves (or more)
salt to taste
How to make it
Place plain yogurt inside the cheese cloth over a bowl in the fridge overnight. Squeeze excess liquid out and only use the remaining yogurt inside the cheese cloth).
Cut the stems from eggplants and leave peel on. Cut into slices 1 cm (1/2-inch) thick. Spread on a tray and sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels.
Pour enough oil into a deep frying pan (with lid to fit) to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate when browned. Add more oil to pan as required for remaining slices. As oil drains out of eggplants on standing, return this to the pan and add onion. Fry gently until transparent. Remove to another plate.
Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings and tomato slices. Repeat using remaining ingredients and adding a little salt and the chili pepper between layers. Pour in any remaining oil from eggplant and onion and add the water. Cover and simmer gently for 10-15 minutes until eggplant is tender.
Combine chakah ingredients and spread half of the sauce into base of serving dish. Top with vegetables, lifting eggplant carefully to keep slices intact. Leave some of the juices in the pan. Top vegetables with remainder of chakah and drizzle vegetable juices over it. Serve with Kabaub and Lawash (flat bread).
4 Medium eggplants (1 kg total)
salt
oil for frying
2 Medium onions; sliced
1 Green pepper; seeded, sliced
2 Large ripe tomatoes; peeled
salt
1/4 tablespoons of hot chili pepper
1/4 cup of water
2 cup Chakah (drained yogurt)
2 garlic cloves (or more)
salt to taste
How to make it
Place plain yogurt inside the cheese cloth over a bowl in the fridge overnight. Squeeze excess liquid out and only use the remaining yogurt inside the cheese cloth).
Cut the stems from eggplants and leave peel on. Cut into slices 1 cm (1/2-inch) thick. Spread on a tray and sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels.
Pour enough oil into a deep frying pan (with lid to fit) to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate when browned. Add more oil to pan as required for remaining slices. As oil drains out of eggplants on standing, return this to the pan and add onion. Fry gently until transparent. Remove to another plate.
Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings and tomato slices. Repeat using remaining ingredients and adding a little salt and the chili pepper between layers. Pour in any remaining oil from eggplant and onion and add the water. Cover and simmer gently for 10-15 minutes until eggplant is tender.
Combine chakah ingredients and spread half of the sauce into base of serving dish. Top with vegetables, lifting eggplant carefully to keep slices intact. Leave some of the juices in the pan. Top vegetables with remainder of chakah and drizzle vegetable juices over it. Serve with Kabaub and Lawash (flat bread).
Afghan Chicken Kebobs
servings: 4
1 Cup Yogurt
1 1/2 Teaspoons Salt
1/2 Teaspoon Ground Red Or Black Pepper
3 Tablespoons Garlic, Finely Minced
1 1/2 Pounds Chicken Breasts, Boneless, Skinless, Cut Into Chunks
flatbread Such As Lavash, Pita Or Flour Tortillas
3 Tomatoes, Sliced
2 Onions, Sliced
cilantro To Taste
2 Lemons Or 4 Limes, Quartered
Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2 hours at room temperature, up to 2 days refrigerated.
Thread chicken on skewers and grill over medium hot coals.
Place warmed pita bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato and onion slices and cilantro and fold bread over. Serve with lemon or lime quarters for squeezing.
1 Cup Yogurt
1 1/2 Teaspoons Salt
1/2 Teaspoon Ground Red Or Black Pepper
3 Tablespoons Garlic, Finely Minced
1 1/2 Pounds Chicken Breasts, Boneless, Skinless, Cut Into Chunks
flatbread Such As Lavash, Pita Or Flour Tortillas
3 Tomatoes, Sliced
2 Onions, Sliced
cilantro To Taste
2 Lemons Or 4 Limes, Quartered
Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2 hours at room temperature, up to 2 days refrigerated.
Thread chicken on skewers and grill over medium hot coals.
Place warmed pita bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato and onion slices and cilantro and fold bread over. Serve with lemon or lime quarters for squeezing.
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