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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)

 

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Ramadan breakfast sandwich recipe

breakfast sandwich recipe

Who had fried bologna sandwiches growing up? I did! If you did, you will love this breakfast sandwich that uses halal beef mortadella. You can find this mortadella in any “Muslim” grocery stores where you live. If you can’t find any, hit me up on Twitter.

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.

This breakfast sandwich recipe is the next in a series of Ramadan recipes over on our YouTube channel. We use these recipes so that the family can do well during long days of fasting. We need food that is filling but that is not too sweet or too fatty.

Even if you are not fasting, I think you will enjoy this meaty eggy breakfast sandwich and I think your family will too!

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breakfast sandwich recipe

Ramadan breakfast sandwich recipe


  • Author: MirriamSeddiq

Description

A solid breakfast sandwich is the key to any good suhoor. (really, isn’t it the key to any great breakfast?)

If you think you like McDonald’s breakfast sandwiches, then you really want to try this because you’ll never need Mcdonald’s again. 

Mortadella comes in many great flavors. Use what you like. Buy a few rolls and experiment.

If you like this meaty recipe go check out our spicy chicken sandwich recipe that is way better than Popeye’s. 


Ingredients

slices of mortadella

egg

sliced bread

farmer’s cheese


Instructions

1. toast bread (toast it well, you want it to hold up to the egg)

2. fry your mortadella.

3. fry your egg.

4. put these items on your toast and top with cheese.

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Ramadan Date Milkshake Recipe

Date Milkshake Recipe

This date milkshake recipe is the next recipe in our Ramadan recipe series. You can go watch the video over on YouTube. (please like and subscribe) A long day of fasting requires good balanced dishes in the morning. You want good carbs, but not a lot of added artificial sugar.

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.

This date milkshake is sweetened with dates and other fruits. The added yogurt and protein powder makes sure that the energy levels don’t spike or dip too strongly during the day. Obviously you don’t have to be fasting or Muslim to enjoy this delicious date milkshake recipe. It is NOT a weight-loss recipe lol. However, if you are trying to help someone get calories, or perhaps on a weight gain or muscle gain regiment, this date milkshake is a terrific option.

Dates are a great sweetener and we use them a lot during Ramadan because this is traditionally what the Prophet (pbuh) used to break his fast. If you like sweets, check out our ice cream video and our chocolate banana bread video.

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Date Milkshake Recipe

Best Date Milkshake Recipe


  • Author: MirriamSeddiq

Description

Dates and milkshakes are a combination that rival peanut butter and jelly. If you don’t eat dates very often I highly suggest you try this date milkshake recipe. Dates have such a deep and rich sweetness that you cannot find in almost any other fruit.

If you need a good milkshake for a long workout or fasting, this is the recipe for you. This is the best date milkshake recipe you will ever find.

Go checkout the rest of our recipes in the Ramadan recipe series here.

 


Ingredients

Scale

6 dates (remove pit)

1/2 frozen banana

3/4 cup frozen fruit of your choice

2 tbs peanut butter

1 scoop vanilla or plain protein powder

3/4 C yogurt

oat milk, almond milk, or mixture (oat milk is creamier)


Instructions

1. Add pitted dates to blender.

2. Add frozen banana and the frozen fruit.

3. Add peanut butter

4. Add protein powder

5. Add yogurt

6. Add oat milk (this is to consistency you like. start with 1.5 C until you like it)

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Best Chocolate Chip Banana Bread Recipe

Chocolate Chip Banana Bread Recipe

“This is The Afghan Cooks website, why do you have a chocolate banana bread recipe?” Well, that is because I am an Afghan who cooks and I also happen to have the greatest Chocolate Banana Bread Recipe of all time. That is why!

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.

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Chocolate Chip Banana Bread Recipe

Best Chocolate Chip Banana Bread Recipe


  • Author: MirriamSeddiq

Description

This Chocolate Chip Banana Bread Recipe is 100% authentic Afghan. You know why? Because *looks at hands* these hands made them.

I’ve tried to change this recipe from time to time. Try to make it more “Afghan” but my family won’t have it. I try to add nuts, family won’t have it.

This recipe makes two loaf pans and I can guarantee this chocolate chip banana bread will be gone in 48 hours.

This bread is a recipe that is part of my Ramadan recipe series that is here on YouTube. When I make this banana bread I am making to fill up the family before a long day of fasting. 

If you like sweets, try our rose ice cream. Mmmm.

Enjoy!


Ingredients

Scale

6 very ripe bananas

4 eggs

1/2 yogurt + 1/2 sour cream (combine)

1 C cocoa powder

2 C flour (w/ 2 tsp of baking soda + 1 1/2 tsp salt)

2/3 cup sugar

1 C chocolate chips

2 tsp vanilla


Instructions

1. Preheat oven to 350.

2. Mash the bananas.

3. Crack eggs, add to mashed bananas. 

4. Add vanilla. (mix)

5. Add yogurt mixture. (mix)

6. Add flour mixture. (mix)

7.  Add sugar. (mix)

8.  Add cocoa. (mix)

9. Add chocolate chips. (fold in)

10. Stick in oven and set for 45 minutes. When toothpick can come out clean, you are done.

8.

 

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Tiktok Viral Wraps Afghan Style

TikTok Viral Wraps Afghan Style

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.

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TikTok Viral Wraps Afghan Style

Tiktok Viral Wraps Afghan Style


  • Author: MirriamSeddiq

Description

I must admit, I have been sucked into the TikTok phenomenon. Fun short videos with cool music, how can you not get a kick out of it?

This year, there has been a viral phenomenon for “wrap” videos. Thousands and thousands of videos on TikTok dedicated to this new style of “wrap.” Once you see it you will absolutely want to try it. 

I made three wraps, each of which I tried to put an Afghan flavor spin on. We made one vegetarian, one meat, and one dessert.

Enjoy.


Ingredients

– large flour tortillas for all recipes

Veggie Wrap

– grilled eggplant

– chopped spring onion

Afghan Yogurt Sauce

-sliced tomatoes

Meat Wrap

Lamb Keema 

-Feta Cheese

– small salad mix (tomatoes, onions, lettuce)

Afghan Yogurt Sauce

-sumac

Dessert Wrap

– mixture raspberries, blueberries, and blackberries (add orange blossom water and sugar and crush)

– nut mixture (pistachios, walnuts, almost)(crush in a bag)

– can of sweetened condensed milk (cook over stovetop until turns into Dulce de Leche)

– tahini paste (mix with Dulce de Leche)

– Himalayan salt (add to tahini and Dulce de Leche mixture to taste)

-sliced pears


Instructions

Vegetarian

1. Prep eggplant by slicing and salting to let the water out. Pat dry.

2. Stick under broiler for 5 minutes.

3. Heat wrap up to make it more pliable. 

4. Take knife (watch video) and make slit. This allows you to do the magical fold overs.

5.  Place eggplant, then yogurt, then onion, then tomato. 

6. Oil pan and  get the wrap a little crispy on the outside.

Meat

1. Slit Tortilla

2. Make Lamb Keema Recipe

3. Warm tortilla to make pliable.

4. Add keema, yogurt sauce, feta, then salad.

5. Top feta and salad with sumac.

Dessert Wrap

1. Heat wrap to make pliable.

2. Add ingredients to tortilla (pears, tahini paste, berry mixture, then nuts)

3. Add butter to pan and brown on each side until a little crispy.

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Lamb Keema Recipe

Lamb Keema RecipePrint
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Lamb Keema Recipe

Lamb Keema Recipe


  • Author: MirriamSeddiq

Description

You asked for it and we delivered. We told you over at our TikTok Viral Wrap recipe that we would tell you how to make this Lamb Keema for the “meat” wrap. 

You can use any kind of meat in this recipe. Ground beef or chicken would work. Of course this mixture is delicious and need not only be used on our wrap. Could convert this into Afghan Sloppy Joes, Afghan Tacos, etc etc. Use your imagination!

Here is the Keema recipe.


Ingredients

Scale

1 lb ground lamb (or other meat)

1 onion

2 tbs ginger garlic paste

3 tbs tomato paste

1 tsp turmeric

2 tsp ground coriander

2 tsp cumin

2 tsp paprika

1 tsp dill

1 tsp oregano 

1 tsp MSG (not it isn’t bad for you)

oil for pan

water

red pepper flakes to taste (start w/ 1 tsp)

salt to taste (start w/ 1 tsp)


Instructions

1. Heat oil and then brown onions.

2. Add ginger garlic paste and let get fragrant.

3. Add your spices.

4. Add tomato paste. Mix thoroughly.

5. Add meat. Cook around 10 minutes.

6. Add 1/2 water so you can make a sauce. If you have ever made taco meat it is the same principal. This keeps the meat moist and infuses the flavors into the meat. Cover for about 10 minutes and cook med-low heat. Add water as necessary to keep moist.

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Afghan Lamb Ribs Recipe

Lamb Rib RecipePrint
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Lamb Rib Recipe

Afghan Lamb Ribs Recipe


  • Author: MirriamSeddiq

Description

Do you love these cooking outdoors videos on YouTube? If so, you’ll love this episode my director calls “Fire and Ice.” 

We don’t cook lamb ribs exactly like this in Afghan Cooking but we found some lamb ribs at the local Wal-Mart by our cabin and my producer said let’s give it a try! I mean, Afghans definitely know how to cook lamb.

This recipe can easily be made inside with an oven. Instead of outside fire just brown on stovetop and finish in oven like we did.

Enjoy!


Ingredients

Scale

2 racks of lamb ribs

3 onions

3 tomatoes

2 serrano peppers

1 bunch cilantro

1.5 tsp each of:

turmeric

cumin

coriander

garlic powder

onion powder

dill

salt

pepper

paprika

cayenne

oregano

canola oil

minced garlic


Instructions

1. Chop onions, tomatoes, and cilantro. Chop up lamb ribs into pieces.

2. Prepare spice mix with all spices above except the minced garlic.

3. Take generous amount of canola and place in skillet that you can brown meat. Cook onions.

4. Toss in minced garlic, spice mix, and tomatoes. Cook down.

5. Toss lamb ribs in to get good browning on all sides.

6. Add water or stock as braising liquid. Cook for a few minutes.

7. Take all of the food and place into container that you can place into oven. Put covered in oven for 2 hours at 300. Check often. If ribs start pulling off ends of bone its ready to eat.

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Afghan Pickled Vegetables – Achar

Achar - Afghan Pickle Recipe

I learned how to make Afghan pickled vegetables (achar)(or as Persians know them, Torshi) from my grandmother. May Allah (swt) grant her Jannah. 

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.

This pickle is done “granny pickle” style (phrase from my producer). That is, it is a cooked vegetable pickle and not one of the more popular “quick pickles” done today. This pickle is really sour, really chunky, really herbal, and explosively delicious.

The pickle is great with our chicken sandwich. One of the things that stands out from this pickle is that, not only is it cooked, but also that the vegetables are submersed in 100% vinegar. This gives them a wonderfully tart flavor. (even for pickles!)

Afghan Spicy Chicken Sandwich
Afghan spicy chicken sandwich

With rich dishes like Kabuli pulao and our kebab, you need dishes like this, our Afghan yogurt sauce, and our Afghan cilantro chutney to cut that richness and cleanse your mouth. Afghan food is not about seeing how spicy you can make a dish. It is about finding that balance between rich and fatty, and sour and crisp. You can see this in the way we make our salads. Our “salata” has no cheese, no ranch dressing, and no croutons. 🙂 We keep it simple with crisp veggies dressed with herbs and lemon juice. That is it.

salata recipe

If you make these Afghan pickled vegetables, tag us on Twitter @mirriam71 or on Instagram @afghancooks and we will repost it!

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Achar - Afghan Pickle Recipe

Achar – Afghan Pickles


  • Author: MirriamSeddiq

Description

I learned how to make Afghan pickled vegetables (achar) from my grandmother. May Allah (swt) grant her Jannah. 

This pickle is done “granny pickle” style (phrase from my producer). That is, it is a cooked vegetable pickle and not one of the more popular “quick pickles” done today. 

The pickle is great with our chicken sandwich. One of the things that stands out from this pickle is that, not only is it cooked, but also that the vegetables are submersed in 100% vinegar. This gives them a wonderfully tart flavor. (even for pickles!)

 


Ingredients

Scale

2 red onions

1 large head of cauliflower 

3 serrano chilies

peeled garlic cloves

white distilled vinegar

dried dill

dried mint

1 bag baby carrots


Instructions

4. Take head of cauliflower and remove stem and break into florets. (see video) Place into pot you will use to cook vegetables. Also throw baby carrots and garlic in pot. 

5. Boil those veggies until just cooked but still crunchy.  In separate container boil onions until soft.

3. Set up as many jars as you like and you are going to prep the bottom of the jars with your spices and sliced peppers and garlic. Put sliced garlic and peppers in bottom of each jar along with approximately 1 tsp coriander, 1 tsp dill, 1 tsp mint.

3. Pile jars with veggies. Then, poor vinegar over veggies.

4. Shake jars to mix up spices and then store in a cool place where you store pickles.

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popeyes spicy chicken sandwich recipe – Afghan Style

Afghan Spicy Chicken Sandwich

100 percent of people love the Popeyes spicy chicken sandwich recipe. That’s a proven fact. If you are searching around Google for the recipe, I’ve got a version of that sandwich that I think you’ll love.

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.

Everyone’s got one – yes an opinion, but also a spicy chicken sandwich. It may seem that I’m just jumping on the bandwagon – what do Afghans know about fried chicken. Well, have you ever heard of Crown or King Fried Chicken in New York City? If not, after the Covid times you should head to Queens and check it out. Then you’ll know what Afghans know about fried chicken.

But, besides that, Afghans love fried foods. We cook almost everything in a healthy amount of fat, that’s why it tastes so good! All I did was take the typical flavors of Afghan cuisine and add it to a fried chicken coating. If you’ve been around for a bit, you know what these seasonings are – turmeric, coriander, cumin, dill, mint, etc. You get the picture. Before you do all of that, let the chicken sit in a bath of Afghan garlic yogurt sauce with a healthy dose of hot sauce added to it. Sprinkle the fried chicken with sumac, spread yogurt sauce on a pita wrap, lavash or thin Afghan bread and top with pickles. I won’t say you’ll never go to Popeye’s again because, come on, it’s delicious (and the one near us is halal!) But you can go there a bit less. 

When some people make the popeyes spicy chicken sandwich recipe, they use cornstarch. Also a great trick for getting a crispy crust. I think you’ll find our recipe gives you everything you need. The perfect crisp, and the perfect spice. I mean, look at this beautiful slow-motion clip from our recipe video:

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Afghan Spicy Chicken Sandwich

popeyes spicy chicken sandwich recipe – Afghan Style


  • Author: Mirriam Seddiq

Description

this Popeyes spicy chicken sandwich recipe is going to blow your mind. Afghan spices and frying techniques are a perfect marriage for this classic sandwich. We love you Popeye’s, but we do it better.


Ingredients

Scale

2 lbs boneless, skinless chicken thighs. 

1 cup yogurt

3 tblsp lemon juice

1 tsp dill

1 tsp mint

2 tsp salt

hot sauce (to your taste. I used about a quarter cup of ghost pepper hot sauce.)

1 cup flour

1 tsp turmeric 

1 tsp coriander

1 tsp cumin

1 tsp smoked paprika

1 tsp msg (optional) 

1 tsp mint

1 tsp dill

t tsp salt

1 tbsp chili powder

1 tbsp cayenne (or more depending on your taste)

1 tsp onion powder

1 tsp garlic powder

char masala

A few grinds of black pepper

1/2 cup milk

3 cups oil (canola, peanut, grapeseed)

sumac 

flat bread of some sort

achar


Instructions

For the marinade

  • Mix together the yogurt, lemon juice, dill, salt mint and hot sauce.
  • Add the chicken and mix making sure all of the chicken is thoroughly coated. You can do this in a large bowl or in a large ziploc bag.
  • Once all of the chicken pieces are covered in the yogurt sauce, cover it and put it in the fridge for at least 4 hours but preferably overnight.

For the coating

  • Before you do anything, take the chicken out of the fridge. 
  • Mix together the flour, cumin, coriander, garlic, onion, salt, black pepper, chili powder, cayenne, turmeric, dill and mint. Put it in a shallow dish big enough for you to be able to flip a piece of chicken in it.
  • In a separate shallow dish, pour the milk.
  • Heat the oil in a large pan. You can put this in a frying pan and shallow fry it, but I prefer putting in a large dutch oven or something that size. Heat the oil to 350 degrees.
  • Set up your assembly line. Take a piece of chicken from the marinade and put it in the flour coating, coat both sides. Transfer that to the milk and get both sides wet with the milk, put it back into the flour mixture and coat again. Put directly into the hot oil.
  • The chicken is done when the internal temperature reaches 165 degrees. This will take about 7 minutes. Watch your heat, make sure it doesn’t get above 350 otherwise the chicken will get dark quickly but won’t be cooked all the way through. If you need to turn down the heat, do so but don’t let it go below 325.
  • Drain the chicken on a rack with a baking sheet underneath it. This way the chicken stays crisp. Worst case, just put it on a paper towel.

Make the sandwich

  • While the chicken is still warm, sprinkle it with sumac.
  • Take a piece of lavash or other flat bread and spread Garlicky Afghan Yogurt sauce on it. 
  • Put a piece of fried chicken on it, top with pickle or coriander chutney.
  • Roll up like a burrito.
  • You can add French fries, tomatoes or just regular pickles. 
  • Enjoy!

Spiced ketchup

I made this on the video to have with the french fries. But we like it so much we eat it with everything now.

  • 1 part garlicky Afghan Yogurt sauce
  • 1 part ketchup 
  • garam masala

Mix all togher. Eat with everything. 

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Afghan Bread Recipe

Afghan Bread Recipe

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.

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Afghan Bread Recipe

Afghan Bread Recipe


  • Author: MirriamSeddiq

Ingredients

Scale

2.5 tsp yeast

3/4 cup warm water

2.5 cups all purpose flour

3 tablespoons oil

1.5 tsp salt


Instructions

Stir together yeast and 1/4 cup warm water. Make sure it’s not too hot or too cold or you’ll kill the yeast. This step isn’t technically necessary for most active dried yeasts, but it helps to let you know if your yeast is alive. Let the mixture sit for 5-10 minutes. It should get bubbly. Add the flour oil and salt and stir. Add the water – slowly – until a soft dough forms. If it is too wet, add more flour one tablespoon at a time. If it’s too dry add more water 1 tablespoon at a time.

 

Turn the dough onto a floured surface if you are doing it by hand and knead it for 4 minutes until you get a nice, bouncy pliable dough. If you are using a dough hook let it go for the same amount of time. Put the dough back into a bowl, brush some oil onto it to keep it from sticking onto the plastic wrap. Cover it with plastic wrap and set it aside to rise for about an hour or until it doubles in size.

 

When it’s done rising, take it out of the bowl and punch it down. Cut it into 4 or 8 equal parts. This will depend on how big you want the flatbreads. Roll each piece into a ball and set it under a cloth or paper towel and let it rest for just 10 minutes.

 

Heat your oven to 500 degrees. Roll out the dough until it is very thin – so you can see the work surface under the dough. Make sure the dough is well floured. When it is thin enough put it on a baking sheet or pizza tray and put it in the oven to bake for 1.5 minutes. Flip it and bake another 30-45 seconds. Take is out, cover with a cloth so it doesn’t dry out and keep going.