Afghan Qurooti: A Traditional Bread Pudding from Afghanistan

written by Mirriam Seddiq
5 · 29 · 22

Let’s make Afghan Qurooti.

There is nothing quite like a traditional bread pudding. This Afghan qurooti recipe is simple, rich, and delicious. Every culture has its own version of this dish, as many people cannot afford to discard stale bread.

Qurooti Recipe
A Picture of qurooti. Afghan bread pudding.

The signature ingredient in this qurooti is Afghan qurut or dried whey. Qurooti can be made with either fresh or stale bread, so it’s the perfect dish for using up leftovers!

Qurut, the Based Ingredient for Qurooti

Qurut is the whey from yogurt. Imagine taking sour yogurt and extracting all of the liquid from it. This would give you the whey. Then, Afghans completely dehydrate it. This becomes qurut. They are like little hard balls of deliciousness.

Qurut is the base flavor for your qurooti. If you have not had it before, imagine it as a being between a strong yogurt flavor, but leaning strongly toward a very flavorful french cheese. In fact, in my recent spaghetti and sauce recipe, I shaved it over the top like Parmigiano-Reggiano

@afghancooks

Thank you all so much for sharing your Qurooti recipes. Here’s version 2.0 (full recipe on website link in bio.) #fyp #katespadenycabana #vegetarian #LENOVOJUSTBEYOU #afghan

♬ original sound – MirriamZary

Types of Bread Pudding from Around the World

There are many different types of bread pudding recipes from all around the world. Here are just a few:

  • English Bread Pudding: This version is made with stale bread, raisins, currants, and spices like cinnamon and nutmeg. It’s often served with a hard sauce made of butter, sugar, and brandy.
  • Irish Bread Pudding: This pudding is made with stale bread, raisins, currants, and spices like cinnamon and nutmeg. It’s often served with a whiskey sauce.
  • Scottish Bread Pudding: This pudding is made with oatmeal, fresh bread crumbs, currants, and spices like cinnamon and nutmeg. It’s often served with a whiskey sauce.
  • American Bread Pudding: This pudding is made with stale bread, milk, eggs, sugar, and spices like cinnamon and nutmeg. It’s often served with vanilla sauce.
picture if bread pudding

No matter what type of bread pudding you try, you’re sure to enjoy it!

Afghan qurooti is a delicious and simple way to use up stale bread and ours is interesting because it is a savory bread pudding.

My Qurooti Recipe

I was born in Afghanistan but moved here when I was a toddler. We were in America quite a few years before many other Afghans. (who came after the Russians invaded) Because of that, most of the ingredients my mom would use she didn’t have here. I did not eat Qurooti growing up.

My recipe is a combination of knowledge from helpful people online and cookbooks. I made a mishmash of them for my recipe. Almost everything is optional except for the bread and qurut.

You can buy qurut easily in our shop by clicking here.

Mirriam eating Qurooti, Afghan Savory Bread Pudding.

Conclusion

As always, we have a convenient printable recipe below. Anytime you need help, I always suggest watching the video once or twice before starting to make any recipe.

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Qurooti Recipe

Qurooti – Afghan Savory Bread Pudding


  • Author: Mirriam Seddiq

Description

This Afghan bread pudding is savory, simple, and quick. You likely have everything you need at the house except maybe qurut or kashk. Don’t worry, you can buy it in my store here.


Ingredients

Scale

Torn Thin Bread

Qurut/Kashk

Yogurt (optional)

Cooking Oil

1 Onion Thinly Sliced

Chili Peppers (optional)

Walnuts (optional)

Green onions (optional)

Mint (optional)


Instructions

1. First, take any sort of middle-eastern or Afghan bread. Sangaak is what I used. Syrian bread or lavash is great too. Tear this bread into small pieces and place it into a bowl. Set aside. (make a note)

2. Next, in a pan heat 1/2-1 Cup of oil. We are frying the onions, that is why we need that much oil. Fry 1 thinly sliced onion. Fry until dark brown. This will take about 10-15 minutes. Be Patient. Take onions out of oil and set onions and oil aside.

3. In another pan boil water and add qurut and yogurt. (yogurt is optional) Then stir to make sure qurut is completely dissolved. Let come to boil and allow to simmer for two minutes.

4. After that, pour qurut mixture over torn bread. Stir well to make sure bread well-coated. Then add fried onions on top.

5. Next, put your onion oil back on the heat. Add hot sliced chili peppers (optional) Fry for about 30 seconds. Pour oil over bread mixture.

6. Finally, top with crushed walnuts, diced green onions and mint. Use whatever fresh herbs you have.

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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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