Afghan Pasta with Traditional Flavors

written by Mirriam Seddiq
6 · 25 · 23

This Afghan pasta dish is authentically. . . Connecticut. lol. This recipe is not native to Herat, Kandahar, or Kabul. It is a dish that Afghans made in various formats when they came to the US.

Afghan Pasta

Afghans Love Carbs

Although Afghan pasta is not much of a thing in Afghanistan, we love carbs. Our primary carbs are bread and rice. We have lovely fresh vegetables in Afghanistan, but every meal usually has rice and bread.

afghan palaw

So, it’s no surprise that Afghans in the diaspora started merging Afghan flavors with other carbs, like pasta. We do have our use of “pasta” in the form of dumplings like ashak and mantu.

Are you looking for an incredible recipe? Try this Afghan spaghetti where I use qurut instead of parmesan cheese!

Traditional Flavors in this Afghan Pasta

This pasta has cumin, tomatoes, yogurt sauce, and many other ingredients in traditional Afghan dishes.

I layer the flavors on this dish very similarly to how we serve our borani banjan, with yogurt sauce.

I used ground beef, but you could use ground lamb, chicken, turkey, or a meat substitute.

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Afghan Pasta

Afghan Pasta with Traditional Flavors

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  • Author: Mirriam Seddiq


This Afghan pasta dish is served with traditional Afghan flavors.



Vegetable Oil

1 onion chopped

2 lb ground beef or lamb

1 package of pasta

3 cloves of garlic chopped

1 garlic clove (to be grated)

1 Teaspoon Cumin

1 Teaspoon Coriander

1/2 Teaspoon Turmeric

Black pepper to taste.

3 large tomatoes.

1/2 can of tomato sauce.

1/4 cup of vegetable broth

1 1/4 cups non-greek yogurt

Chopped chives, parsley, small hot peppers


1. Heat vegetable oil in a skillet.

2. Add one chopped onion. Cook until tender and slightly turned color, but not brown.

3. Add three cloves of garlic and one teaspoon of salt to the onions.

4. Add cumin, coriander, and turmeric.

5. Add your ground beef or lamb, and cook until browned. Add cracked black pepper to taste.

6. Add three chopped large tomatoes into the meat.

7. Add one-half can of tomato sauce and the vegetable broth.

8. Now, while that simmers, cook your bag of pasta according to the directions on the package.

9. Now, we will make the yogurt sauce. Mix yogurt, labneh, salt, lemon juice, and 1 grated garlic clove.

10. In a new pan, heat some more cooking oil. I fry small chili peppers, parsley, and chives and fry up. The topping stays beautiful green. Fry up for about 30 seconds. Optionally, you can top the dish with fried onions at the end.

11. Now, strain your pasta and then begin to assemble. Start with a layer of yogurt, then meat sauce, then pasta, then meat sauce, then yogurt, then fried greens, and optionally add your packaged fried onions.


Serve some Afghan sheer chai after this delicious meal.

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Mirriam Seddiq

I am Mirriam Z. Seddiq, the Afghan Cook. I was born in Afghanistan and came to America as a when I was 18 months old. I am a criminal defense, personal injury, and immigration attorney. I started the first Muslim American Woman Political Action Committee, once owned a coffee shop and a restaurant, and currently am the CEO of the Komak Foundation which focuses its efforts on helping Afghan refugees.

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