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Tomato Chutney Recipe

Afghans love their sauces. Our tomato chutney recipe is yet another in a long line of sauce recipes we will be sharing with you. If you missed it, we already posted our recipes for our Afghan green sauce and Afghan yogurt sauces.

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Doodh Patti Chai

First, did you guys know that I am on TikTok now? You can follow me here. Now, have you ever had Doodh Patti Chai? If not, you should make yourself some. This delicious milk tea is simple, strong, and packed full of flavor.

If you go to my TikTok video on Doodh Patti, you can see that I stirred up a big fight. That’s fine, more comments means more viewers. The big beef is that many say that Afghan calls what I made “sheer chai.” But, I didn’t make sheer chai. Sheer in Pashto means “pink.” A proper sheer chai is a lot more work than this recipe. It involves baking soda, constant stirring, etc. You are not ready for that. We are starting with this more simple milk tea.

Afghans, Indians, Iranians, and Pakistanis all love their milk tea. (That is why we fight about it) There is not any occasion in Afghan culture that does not involve tea. If you want to make our regular day to day chai, here is a video for that. We almost have 500k views on TikTok for this video!

@afghancooks

Afghan chai is delicious any time of day. Afghans eat, sleep, and tea. How do you drink your tea? #afghanistan🇦🇫 #afgahntiktok #cooking #recipes

♬ original sound – AfghanCooks

Doodh Patti Chai is super simple. The richness of the milk, aroma of the cardamom, and strong black tea, make for an amazing treat. you want something that would go perfect with some chai, make our qatlama pastry. It is like a funnel cake, but better! We will be expanding our recipes to Tiktok so please follow if you want more recipes like this Doodh Patti Chai.

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If you have time, and you love our content, please leave a review of our recipe in the Tasty Recipe below. It helps us with our Google rankings which helps us put out more helpful content. Thank you!

doodh patti chai
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doodh patti chai

Doodh Patti Chai


  • Author: MirriamSeddiq

Description

Doodh Patti Chai is a very simple milk tea. All you need is a little time, a few ingredients, and voila, you will have some happy family and friends.

The milk you use will determine the body of your tea. I have trouble with cow milk so I use alternatives. However, if you want the “proper” doodh patti chai experience, you will want some milk with some fat in it. It will create a little fat layer at top that is delicious. Can get the effect with as low as 2% milk.


Ingredients

Scale

1) Black Tea

2) Milk (of your choosing)

3) Green Cardamom

4) Sugar

4) Water


Instructions

1) Take handful of black tea bags (take paper off tabs) and drop into simmering water

2) Let it boil until deep and dark black. Want to reduce water by half (however large your batch is)

3) A smattering of ground cardamom.

4) Sugar to taste.

5) Let all of that simmer for 6-7 minutes on fairly low heat.

 

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Murabba – Afghan Jam – Apricot

Murabba is the recipe for today. Every culture has some sort of jam, jelly, or preserves. Back in the olden times they did not have freezers. They needed a way to use up any leftover fruit harvest and so they would turn the fruit into delicious spreads for their breads.

Afghans are no different, our jam is called “Murabba.” We have lots of favorite ones: carrot, apricot, apple, and the list goes on. We promise we will post a recipe for the carrot jam soon.

Our website has a small affiliate store where you can shop for ingredients and kitchen items I use in all of my episodes. We get a small affiliate fee from Amazon if you buy from our links. We appreciate your support.

Murabba is also used in many Persian recipes. In fact, if you do your research, you will find that Iranian jams and jellies are quite similar to Afghan ones. Sour cherry jams are also popular, here is our video for cherry jam. If you want some other sweets, try our rose cardamom ice cream.

murabba

As you may or may not know, gelatins, commonly used in such jams or jellies, include animal products. Specifically, pigs. Afghans are Muslim so we do not use these animal products in our Murabba. Instead, we use the natural thickening properties from the fruit to make our jam, well, jammy!

The great thing about our recipe here is that it is vegan. So for all you vegan people this is a great way to step up your toast game. In our video, I made a milk bread that is popular at my home. It is certainly not Afghan, but if you like I can share the recipe on the website. Let me know.

Also, if you like our recipes, please go subscribe to the YouTube channel. Thank you!

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murabba

Murabba – Afghan Jam – Apricot


  • Author: MirriamSeddiq

Ingredients

Scale

300 grams dried apricots

1/2 Cup orange juice

1/3 Cup Sugar

1/3 teaspoon salt

1 teaspoon orange blossom water

1/4 teaspoon crushed cardamom

Hot Water to hydrate apricots


Instructions

1. Take 300 grams of apricots. Soak in very hot water to rehydrate them.

2. Turn pot on medium heat and place apricots in pot along with some of apricot water.

3. Now, either squeeze juice for your orange juice, or just measure 1/2 C.

4. Take 1/3 C sugar to apricots in pot.

5. The apricots are going to take, give or take, about 15 minutes to cook down.

6. Add salt.

7. Add orange blossom water

8. After thickened up, add your orange juice.

9. Add crushed cardamom.

10. Let cool off an enjoy!

Notes

This dish goes well with some Afghan tea and some home baked bread. Let me know what you think.

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Lamb Kebab Recipe – Afghan Marinade Secrets Inside

How do you know you’ve found the best Lamb Kebab Recipe? Well, you know when I tell you I called my Afghan mom for her secrets. 🙂 For any family holiday my mother’s lamb kebab recipe is legendary. She has not shared her secret until now. So, let’s find out how to make this delicious Afghan classic. You can’t have Afghan cuisine without kebab.

Our website has a small affiliate store where you can shop for ingredients and kitchen items I use in all of my episodes. We get a small affiliate fee from Amazon if you buy from our links. We appreciate your support.

The first trick is to think acidic. Almost every ingredient we are adding adds a certain amount of acidity. Yes, some of the spices are for flavor but the rest: kiwi juice, yogurt, vinegar, etc are all to break down the meat. The other secret ingredient. Are you ready? Onion juice! Onion juice is a great method of tenderizing meat. Make sure you watch my very hilarious instructions on using onion juice.

lamb kebab recipe

Also, we say kebab. Lot’s of Americans say kabob. Also, there is one thing that Americans do to their kebab that is fairly tragic: they shove vegetables onto the same skewers as meat. Don’t you guys know these two things don’t cook at the same temperature and length of time? You’ve seen it right? Undercooked meat or overcooked veggies or vice versa? Don’t do that. Make your veggies separately.

Well, I shared my Afghan mom’s secret Lamb Kebab Recipe. What else do you want from me? Now go watch that video.

A link to our char masala recipe is here. The green chutney and yogurt sauce recipes also. You need it all for a happy night of lamb kebab.

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lamb kebab recipe

Lamb Kebab Recipe – Afghan Marinade Secrets Inside


  • Author: MirriamSeddiq

Description

This Lamb Kebab Recipe is a secret in our family. My mom authorizes you to use this recipe but you may not share the recipe. You must convince your friends and family that you magically came up with this recipe on your own. It’s all in the marinade for this lamb. If you marinade right, you can’t hardly go wrong.


Ingredients

– Lamb (Cut into chunks)

– 1 jalapeno

– 2 cilantro bunches

– lemons

– kiwi

– onions (for onion juice)

– vinegar

– oil

– ginger garlic paste

– salt

– pepper

– char masala (see recipe above)

– coriander

– zataar (not-traditional, but I like it)

– cumin

– tumeric


Instructions

1. Make the onion juice. pulverize onions in food processor, press onion juice through sieve)

2. Food process the following: cilantro, jalapeno, kiwi, lemon juice, spices, ginger garlic paste, avocado oil, vinegar, onion juice.

3.  Let marinade for 1, preferable 2 nights.

4. Grill over charcoal, wood, or a combination.

5. Served with fresh onions, tomatoes, and Afghan bread. Would be great with our salata recipe.

Notes

– Do not marinade less than 24 hours.

– Do not skip onion juice step.

– Do not put veggies on your meat kebabs.

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Afghan Sheer Chai Recipe

Afghan Sheer Chai

If you learn any recipe that I make for you, you have to learn Afghan sheer chai. This is THE recipe. Afghans drink tea every day. When we drink our regular tea without milk, we don’t usually drink it sweet. But, when we make sheer chai we don’t hold back. We like it milky and sweet.

First, our website has a small affiliate store where you can shop for ingredients and kitchen items I use in all of my episodes. We get a small affiliate fee from Amazon if you buy from our links. We appreciate your support.

I find that if we make sheer chai we do not even need a dessert as it is very satisfying after a meal on its own.

I added a bunch of spices to this tea but the only real requirement is the cardamom. If you are not using cardamom, is it not an Afghan Sheer Chai.

Does your family or culture make a milk tea? How do you make it? Please leave a comment on our YouTube Channel. This recipe is part of our Ramadan recipe series which is on the channel as well. Enjoy the Sheer Chai!

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Afghan Sheer Chai

Afghan Sheer Chai Recipe


  • Author: MirriamSeddiq

Description

Afghan Sheer Chai is the Afghan recipe to end all Afghan recipes. Learn how to make this and you will attract many Afghans. It is also a great recipe to win friends and influence people.

This sweet, milky, and spiced tea is great for after dinner or in the morning. We make it during suhoor, the meal before fasting during Ramadan.

Enjoy this Afghan Sheer Chai recipe.


Ingredients

Scale

1.5 C water

6 black tea bag or loose leaf (take tag off)

block of jaggery

cinnamon stick

cloves

star anise

cardamom 

saffron

2 C oat milk (to taste) 

1 C almond milk


Instructions

1. Bring water to a boil.

2. Add tea bags. Let steep for many minutes. (gets dark brown)

3. Add oat milk and almond milk (can use one or the other or regular milk)

4. Add cracked cinnamon stick, two cracked cardamom pods, one clove, half star anise, and pinch of saffron.

5. Add jaggery cube and let dissolve. (to taste)(can use any type of sweetener)