Best Recipes of 2022

written by Mirriam Seddiq
1 · 01 · 23

Looking for my best recipes for 2022? I wanted to make an easy post with all the recipes in one spot.

I’ve collected my ten favorite recipes of 2022 here at Afghan Cooks. What are your favorite recipes that you made in 2022? Please share with me in the comments.

Bolani Pizza Recipe: Afghans know best.

This tasty bolani recipe brings all the best flavors from Afghan bolani and makes it into a pizza.

Afghan Lubya A Perfect Kidney Bean Recipe

Afghan lubya is vegetarian and, served with rice, is a hearty meal. It can easily be made vegan by substituting a non-dairy yogurt for the Afghan yogurt sauce. Great for a cold-weather day.

Instant Pot Chicken: Afghan Chicken Ghorma

Instant pot chicken recipes are so helpful. This recipe allows you to cook not only the chicken, but the rice in the Instant Pot, too.

Pumpkin Bolani – Afghan Bolani Kadoo

If you’re looking for a unique and delicious Afghan dish to add to your repertoire, pumpkin bolani is the perfect option! This traditional bread is stuffed with pumpkin, making it perfect for autumn or winter. We also enjoy bolani stuffed with leeks or potatoes.

Afghan Beef Ghorma: A Beef Stew Recipe

This Afghan beef ghorma recipe is the ultimate cold-weather comfort food. Try this Afghan version of beef stew.

Mantu Recipe – Afghan Dumpling

This recipe is for Afghan mantu dumplings. 

How to Make Rice: Afghan Challow is the Way

Afghan Kabuli pualo is our national dish. But, we don’t make that every day. Challow is our go-to everyday rice. 

Afghan Ashak or Aushak Afghan Dumplings

Afghan Ashak or Aushak Afghan dumplings are a popular dish for both Afghans and non-Afghans alike. They can been seen at fancy parties or wedding dinners. They do take a lot of time but are worth it. Ashak (or “gandana”) are a dumpling filled with leeks and, typically, covered in a meat sauce. Today, I

Qaimaq Chai – Afghan Pink Milk Tea Recipe

Qiamaq or Afghan Pink Milk Tea is one of the most involve teas you will ever make in your life. However, if you have the time for this special treat you will have some happy guests. The rich clotted cream on top, along with the stunning presentation of a pink chai, is quite the experience.

Afghan Nachos – An Afghan Cooks Exclusive

Afghan nachos do not have deep historical roots in Afghanistan. I was just being silly. But, they are delicious. The idea for Afghan nachos came after a brainstorming session with my Afghan Cooks team. I wanted to find a way to make nachos that had a distinctly Afghan taste to them. So, piece by piece,

As always, we make the recipes easy to print and replicate. I suggest you watch the videos if you have any questions. Also, leave a comment. I always respond.

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Afghan Dopiaza

Afghan Dopiaza Meat Stew with Onions


  • Author: Mirriam Seddiq

Description

Afghan dopiaza is a classic dish made with onions “two ways.”


Ingredients

Scale

2.5 pounds of bone-in meat (lamb, beef, or goat)

2 Tablespoons of cooking oil.

4 Large Onions

White Vinegar

2 Cups of Split Lentils (yellow is traditional)

3 Garlic Cloves Crushed

1 Teaspoon Salt

1 Teaspoon Tumeric

Ground Black Pepper

4 Cups of Water


Instructions

1. First, prepare your onions. Slice the onions very thin. Take half and set them aside. Take the other half and soak it in white vinegar for quick pickling.

2. Next, heat your pressure cooker so that you can saute. Add your cooking oil. Saute the onions until soft.

3. While the onions soften, simmer your lentil until soft in a different pot.

4. Add your crushed garlic cloves to the pressure cooker, and add your meat.

5. Now add some simple spices. The focus of the flavor is the meat and onions. Add your salt, pepper, and tumeric.

6. Then pour your 4 Cups of water over the meat. Stir.

7. Cook in your Instant Pot on high pressure, meat, and for 30 minutes.

8. For the base, you want to lay some thin bread over your platter. Then, spoon your meat. Add your cooked lentils over it and then, finally, add your pickled onions.

Notes

Goes great with some Afghan bread.

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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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