Afghan cuisine is a delightful tapestry of flavors, aromas, and textures that reflects the rich cultural heritage of the region.
Among its many culinary treasures, stuffed breads hold a special place in the hearts and homes of Afghans.
These delicious, hand-held creations are not only satisfying but also versatile, offering a range of fillings that cater to various tastes and dietary preferences.
From savory meat and vegetable mixtures to sweet, spiced fillings, Afghan stuffed breads, such as bolani, kadoo, and naan, provide a perfect way to enjoy a meal on the go or as part of a larger feast.
In this blog post, we present over 25 authentic Afghan stuffed bread recipes that will inspire you to explore the depths of this beautiful cuisine.
Whether you’re looking to create a comforting dish for your family or impress guests at a dinner party, these recipes are sure to deliver mouthwatering results.
So, roll up your sleeves, grab some flour, and let’s dive into the wonderful world of Afghan stuffed breads!
25+ Delicious Afghan Stuffed Bread Recipes to Make at Home
Afghan stuffed breads are a celebration of culinary artistry, bringing together the warmth of home-cooked meals and the richness of traditional flavors.
The diverse range of fillings allows for creativity and personalization, making each recipe a unique expression of taste and culture.
By exploring these 25+ Afghan stuffed bread recipes, you’ll not only broaden your cooking repertoire but also gain a deeper appreciation for the vibrant and welcoming spirit of Afghan cuisine.
Whether you choose to indulge in the savory goodness of bolani, the sweet delights of kadoo, or the comforting warmth of naan, each bite promises to transport you to the heart of Afghanistan.
So gather your ingredients, invite friends and family, and embark on a delicious culinary adventure that showcases the incredible flavors and traditions of Afghan cooking.
Aushak (Afghan Leek Dumplings)
Aushak is a traditional Afghan dish that showcases delicate stuffed dumplings filled with leeks and served with a rich meat sauce. This dish is not only delicious but also offers a unique blend of flavors and textures that make it perfect for special occasions or a comforting family meal. With their unique flavor and texture, these dumplings are often served with yogurt and a tangy tomato sauce, making them a standout dish that embodies the essence of Afghan cuisine.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 egg
- Water, as needed
For the Filling:
- 1 bunch of leeks, finely chopped
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ cup fresh cilantro, chopped (optional)
For the Meat Sauce:
- 1 lb ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup water
For Serving:
- 1 cup plain yogurt
- Fresh mint, for garnish
Instructions:
- Prepare the Dough: In a large bowl, combine flour and salt. Make a well in the center, add the egg, and gradually incorporate water until a smooth dough forms. Knead for about 5-10 minutes, then cover with a damp cloth and let it rest for 30 minutes.
- Prepare the Filling: In a skillet, heat the vegetable oil over medium heat. Add the leeks and sauté until soft, about 5-7 minutes. Season with salt, pepper, coriander, and cumin. Remove from heat and let cool.
- Roll Out the Dough: Divide the dough into small balls. Roll each ball into thin circles, about 4 inches in diameter.
- Fill the Dumplings: Place a tablespoon of the leek filling in the center of each circle. Moisten the edges with water, fold in half, and pinch to seal securely.
- Cook the Meat Sauce: In a large pot, heat some oil over medium heat. Sauté the onion and garlic until translucent. Add the ground meat and cook until browned. Stir in tomato paste, turmeric, paprika, salt, and pepper. Add water and simmer for 20-30 minutes.
- Cook the Aushak: Bring a large pot of salted water to a boil. Add the dumplings and cook for about 6-8 minutes or until they float to the surface. Remove with a slotted spoon.
- Serve: Place the cooked dumplings on a plate, top with the meat sauce, and serve with a dollop of yogurt and a sprinkle of fresh mint.
Aushak is a beautiful dish that highlights the unique flavors of Afghan cuisine. The combination of the delicate dumplings, flavorful meat sauce, and creamy yogurt creates a satisfying meal that’s sure to impress. Enjoy this dish with family and friends, and don’t forget to savor every bite!
Bolani (Stuffed Afghan Flatbread)
Bolani is a popular Afghan stuffed flatbread that can be filled with various ingredients, including potatoes, pumpkin, or greens. This dish is often enjoyed as a snack or appetizer and is perfect for sharing. The crispy exterior and flavorful filling make bolani a delightful addition to any meal, showcasing the rich culinary traditions of Afghanistan. Its versatility allows for countless variations, making it a favorite among families and a perfect way to enjoy seasonal vegetables.
Ingredients:
For the Dough:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons vegetable oil
For the Filling:
- 2 cups mashed potatoes (cooked)
- 1 onion, finely chopped
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- ½ cup fresh cilantro, chopped (optional)
- 2 tablespoons vegetable oil (for frying)
Instructions:
- Prepare the Dough: In a mixing bowl, combine flour and salt. Gradually add warm water and knead until a smooth dough forms. Add the vegetable oil and knead for an additional 5 minutes. Cover and let the dough rest for at least 30 minutes.
- Prepare the Filling: In a skillet, heat oil over medium heat. Add the chopped onion and sauté until translucent. Mix the sautéed onion with the mashed potatoes, cumin, salt, pepper, and cilantro (if using). Set aside to cool.
- Shape the Bolani: Divide the dough into equal-sized balls. Roll each ball into a thin circle, about 8 inches in diameter. Place a generous amount of filling on one half of the circle, then fold the other half over and seal the edges by pressing down with your fingers or a fork.
- Cook the Bolani: Heat a large skillet or griddle over medium-high heat. Add a bit of oil, then place the bolani in the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Serve: Slice the bolani into wedges and serve warm with yogurt or a tangy sauce for dipping.
Bolani is a beloved dish that encapsulates the heart of Afghan hospitality. The crispy flatbread enveloping a hearty filling makes it a comforting choice for any gathering. Whether served as an appetizer or as part of a larger meal, bolani is sure to please a crowd and can be easily adapted to use whatever ingredients you have on hand.
Kachaloo (Potato-Stuffed Bread)
Kachaloo is a traditional Afghan bread stuffed with a savory potato filling, often enjoyed during special occasions or as a hearty snack. This dish is a wonderful blend of simple ingredients, coming together to create a filling meal that can be served hot or cold. The delightful combination of spices and the fluffy bread make it a satisfying choice for any time of day, offering a taste of Afghan culture and hospitality in every bite.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 cup warm milk
- 2 tablespoons vegetable oil
For the Filling:
- 3 medium potatoes, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- 1 tablespoon butter
- ¼ cup fresh parsley, chopped
Instructions:
- Prepare the Dough: In a bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy. In a large mixing bowl, combine flour and salt. Add the yeast mixture and oil, then knead until a smooth dough forms. Cover and let rise for about 1 hour or until doubled in size.
- Prepare the Filling: Boil the diced potatoes in salted water until tender. Drain and mash them in a bowl. Mix in cumin, coriander, salt, pepper, butter, and parsley until well combined.
- Shape the Kachaloo: Preheat your oven to 375°F (190°C). Punch down the risen dough and divide it into equal portions. Roll each portion into a circle about 6 inches in diameter. Place a spoonful of the potato filling in the center, then fold the edges over the filling to seal.
- Bake the Kachaloo: Place the stuffed breads on a baking sheet lined with parchment paper. Brush the tops with a little oil or melted butter. Bake for 20-25 minutes, or until golden brown.
- Serve: Serve warm, either as a side dish or as a main course with yogurt or a salad.
Kachaloo is a dish that brings people together, showcasing the warmth and richness of Afghan culture. Each bite reveals the fluffy bread filled with comforting, spiced potatoes, making it a beloved choice for family meals or gatherings. The versatility of Kachaloo allows for different fillings, making it a great dish to experiment with and enjoy with loved ones.
Ashak (Afghan Spinach and Leek Dumplings)
Ashak is a flavorful Afghan dish that consists of dumplings filled with a savory mixture of spinach and leeks, topped with a rich meat sauce and served with yogurt. This dish is not only visually appealing but also offers a delightful medley of flavors that represent the heart of Afghan cuisine. Each bite delivers a burst of fresh ingredients and spices, making it a favorite for gatherings and special occasions. Ashak can be made ahead of time and frozen, allowing for an easy yet impressive meal whenever you need it.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 egg
- Water, as needed
For the Filling:
- 2 cups fresh spinach, chopped
- 1 cup leeks, finely chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
For the Meat Sauce:
- 1 lb ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup water
For Serving:
- 1 cup plain yogurt
- Fresh mint, for garnish
Instructions:
- Prepare the Dough: In a large bowl, mix the flour and salt. Create a well in the center and add the egg. Gradually add water, mixing until a smooth dough forms. Knead for about 10 minutes, cover with a cloth, and let it rest for 30 minutes.
- Prepare the Filling: In a skillet, heat olive oil over medium heat. Sauté leeks until soft, then add spinach and cook until wilted. Season with salt, pepper, cumin, and coriander. Let the filling cool.
- Roll Out the Dough: Divide the dough into small balls. Roll each ball into thin circles, about 4 inches in diameter.
- Fill the Dumplings: Place a tablespoon of filling in the center of each circle. Moisten the edges with water, fold in half, and seal securely by pinching the edges.
- Cook the Meat Sauce: In a pot, sauté onion and garlic in oil until translucent. Add ground meat, cook until browned, then stir in spices and water. Simmer for 20 minutes.
- Cook the Ashak: Boil salted water in a large pot. Cook the dumplings for about 6-8 minutes or until they float. Remove with a slotted spoon.
- Serve: Place dumplings on a plate, top with meat sauce, and serve with yogurt and mint.
Ashak is a comforting dish that reflects the warmth and hospitality of Afghan culture. The combination of tender dumplings, flavorful filling, and savory sauce creates a satisfying meal that is perfect for family gatherings or a special treat. Enjoy this delicious dish and share it with loved ones for a truly memorable experience.
Qabuli Pulao (Afghan Rice with Raisins and Carrots)
Qabuli Pulao is Afghanistan’s national dish, celebrated for its rich flavors and vibrant colors. This rice dish is typically layered with spiced carrots, raisins, and tender lamb or chicken, creating a feast for the eyes and palate. The aromatic spices used in this dish showcase the unique culinary heritage of Afghanistan, making it a cherished meal during celebrations and family gatherings. The combination of sweet and savory ingredients makes Qabuli Pulao a beloved dish that encapsulates the spirit of Afghan hospitality.
Ingredients:
- 2 cups basmati rice
- 1 lb lamb or chicken, cut into pieces
- 2 large carrots, julienned
- ½ cup raisins
- 1 onion, finely chopped
- 3 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
- 4 cups water or broth
- ¼ cup slivered almonds (optional, for garnish)
Instructions:
- Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
- Cook the Meat: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown. Add the meat and cook until browned on all sides. Season with salt, pepper, cumin, cardamom, and cinnamon.
- Add Water: Pour in the water or broth, bring to a boil, then reduce heat and simmer for 30-40 minutes, until the meat is tender. Remove the meat and set aside.
- Cook the Carrots and Raisins: In the same pot, add the julienned carrots and raisins. Sauté for a few minutes until the carrots soften. Remove and set aside.
- Cook the Rice: In the pot, bring the remaining liquid to a boil. Add the soaked rice, stirring gently. Reduce heat to low, cover, and cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.
- Layer the Dish: In a large serving dish, layer the rice, then the meat, followed by the sautéed carrots and raisins. Fluff with a fork to combine.
- Serve: Garnish with slivered almonds if desired. Serve warm with yogurt or salad on the side.
Qabuli Pulao is a truly spectacular dish that brings together various textures and flavors, embodying the richness of Afghan cuisine. The sweet and savory notes of the carrots and raisins balance perfectly with the fragrant rice, creating a delightful dish that’s perfect for family gatherings or festive occasions. Sharing Qabuli Pulao with friends and family is not just a meal; it’s a celebration of culture and tradition that everyone will enjoy.
Mantu (Afghan Beef Dumplings)
Mantu are Afghan steamed dumplings filled with seasoned ground beef and onions, often served with a rich tomato sauce and yogurt. This dish is a popular choice for special occasions and family gatherings, showcasing the delicious flavors of Afghan cuisine. The delicate wrappers and hearty filling create a comforting meal that is both satisfying and impressive. Mantu are a wonderful way to celebrate the art of cooking and sharing meals with loved ones, embodying the spirit of togetherness.
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1 egg
- 1/2 teaspoon salt
- Water, as needed
For the Filling:
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
For the Tomato Sauce:
- 1 can (15 oz) crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
For Serving:
- 1 cup plain yogurt
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Dough: In a mixing bowl, combine flour and salt. Make a well in the center, add the egg, and gradually mix in enough water to form a smooth dough. Knead for about 5-10 minutes, then cover with a cloth and let it rest for 30 minutes.
- Prepare the Filling: In a skillet, heat oil over medium heat. Sauté the chopped onion and garlic until translucent. Add the ground beef, cumin, coriander, salt, and pepper, cooking until the meat is browned. Let the filling cool.
- Roll Out the Dough: Divide the dough into small balls. Roll each ball into thin circles, about 3-4 inches in diameter.
- Fill the Dumplings: Place a teaspoon of the meat filling in the center of each circle. Moisten the edges with water, fold in half, and pinch to seal securely.
- Cook the Tomato Sauce: In a saucepan, heat oil over medium heat. Sauté the chopped onion and garlic until soft. Add the crushed tomatoes, paprika, salt, and pepper. Simmer for 15 minutes.
- Steam the Mantu: Place the dumplings in a steamer basket lined with parchment paper. Steam for about 20-25 minutes or until the dumplings are cooked through.
- Serve: Arrange the steamed mantu on a plate, spoon the tomato sauce over them, and serve with yogurt and a sprinkle of fresh parsley.
Mantu are a delightful dish that brings together the rich flavors of ground beef and aromatic spices, wrapped in a tender dough. This traditional Afghan dish is perfect for sharing and celebrating with family and friends, making it a memorable addition to any gathering. The combination of steaming and serving with a rich sauce creates a comforting meal that embodies the warmth and hospitality of Afghan culture. Enjoying mantu is not just about the food; it’s about creating lasting memories around the table with those you love.
Bolani (Afghan Stuffed Flatbread)
Bolani is a popular Afghan street food that features thin, crispy flatbreads stuffed with a variety of fillings, such as potatoes, spinach, or lentils. These delightful treats are often enjoyed as a snack or appetizer and can be served with yogurt or chutney for dipping. Bolani is not only a delicious dish but also a versatile one, allowing you to customize the fillings based on your preferences or seasonal ingredients. Whether enjoyed hot from the pan or at room temperature, Bolani is a crowd-pleaser that highlights the rich flavors of Afghan cuisine.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- Water, as needed
- 2 tablespoons vegetable oil
For the Filling:
- 2 medium potatoes, boiled and mashed
- 1 cup spinach, chopped (or 1 cup lentils, cooked)
- 1 onion, finely chopped
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (for cooking)
Instructions:
- Prepare the Dough: In a large bowl, mix the flour and salt. Gradually add water and oil, kneading until you form a smooth dough. Cover and let it rest for 30 minutes.
- Prepare the Filling: In a skillet, heat 2 tablespoons of oil over medium heat. Sauté the chopped onion until translucent. Add the spinach (or lentils) and mashed potatoes, stirring in cumin, salt, and pepper. Cook for about 5 minutes, then set aside to cool.
- Shape the Bolani: Divide the dough into small balls. Roll each ball into a thin circle, about 8 inches in diameter. Place a generous amount of filling on one half of the circle, fold the other half over, and seal the edges by pressing down with a fork.
- Cook the Bolani: In a skillet, heat a little oil over medium heat. Fry each bolani for 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- Serve: Enjoy bolani hot with yogurt or your favorite chutney for dipping.
Bolani offers a delightful combination of crispy texture and flavorful filling, making it a perfect snack or appetizer for any occasion. Its versatility allows for endless variations, so feel free to experiment with different fillings or spices. Sharing bolani with family and friends not only satisfies your hunger but also fosters connections and conversations, making it a beloved dish in Afghan households.
Kofta (Afghan Meatballs in Tomato Sauce)
Kofta are flavorful Afghan meatballs made from ground meat mixed with spices and herbs, typically served in a rich tomato sauce. This dish embodies the heart of Afghan cooking, combining aromatic spices with hearty ingredients to create a comforting meal that is perfect for family gatherings or special occasions. Kofta is often enjoyed with rice or bread, allowing you to savor every bite of the delicious sauce. This dish is not only filling but also allows for customization with various herbs and spices to suit your taste.
Ingredients:
For the Kofta:
- 1 lb ground beef or lamb
- 1 onion, finely grated
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 egg (optional, for binding)
- Fresh parsley, chopped (for garnish)
For the Tomato Sauce:
- 1 can (15 oz) crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
Instructions:
- Prepare the Kofta Mixture: In a mixing bowl, combine the ground meat, grated onion, garlic, cumin, coriander, paprika, salt, and pepper. If desired, add the egg to help bind the mixture. Mix thoroughly and shape into small meatballs.
- Brown the Kofta: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the meatballs in batches and brown them on all sides. Remove from the skillet and set aside.
- Make the Tomato Sauce: In the same skillet, add chopped onion and minced garlic. Sauté until softened, then stir in the crushed tomatoes, turmeric, paprika, salt, and pepper. Simmer for about 10 minutes to let the flavors meld.
- Cook the Kofta in Sauce: Return the browned kofta to the skillet with the tomato sauce. Cover and simmer for an additional 20 minutes, allowing the meatballs to cook through and absorb the sauce’s flavor.
- Serve: Garnish with fresh parsley and serve hot over rice or with bread.
Kofta is a comforting and hearty dish that brings warmth and flavor to the dining table. The combination of well-seasoned meatballs and rich tomato sauce creates a satisfying meal that can be enjoyed with family and friends. The versatility of kofta allows you to experiment with different spices and ingredients, making it a dish that can be adapted to suit any palate. Sharing kofta is not just about nourishment; it’s about gathering around the table, celebrating togetherness, and enjoying the rich culinary heritage of Afghanistan.
Kachori (Afghan Spiced Lentil Pastries)
Kachori are deliciously spiced lentil pastries that are a popular street food in Afghanistan. These flaky, deep-fried pastries are typically filled with a mixture of lentils, spices, and herbs, making them a hearty snack or appetizer. Kachori can be enjoyed on their own or paired with chutneys for an extra burst of flavor. Their crunchy exterior and flavorful filling make them a favorite among food lovers, offering a delightful taste of Afghan cuisine that is perfect for any occasion.
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons ghee or unsalted butter, melted
- Water, as needed
For the Filling:
- 1 cup lentils (yellow or green), soaked for 2-3 hours and drained
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- Salt, to taste
- Fresh cilantro, chopped (optional)
Instructions:
- Prepare the Dough: In a bowl, combine the flour and salt. Mix in the melted ghee until crumbly. Gradually add water, kneading until you have a smooth, pliable dough. Cover and let it rest for 30 minutes.
- Prepare the Filling: In a pot, add the soaked lentils with enough water to cover. Boil until soft, about 15 minutes. Drain and mash the lentils. In a skillet, sauté the chopped onion and garlic until golden brown. Add the mashed lentils, cumin, coriander, chili powder, and salt. Cook for a few minutes and mix well. If using cilantro, fold it in once off the heat.
- Shape the Kachori: Divide the dough into small balls. Roll each ball into a small circle, about 4 inches in diameter. Place a spoonful of lentil filling in the center, fold over the dough, and seal the edges by pinching.
- Fry the Kachori: Heat oil in a deep frying pan over medium heat. Fry each kachori until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- Serve: Serve kachori hot with yogurt or your favorite chutney for dipping.
Kachori is a delightful snack that offers a wonderful combination of crispy pastry and flavorful filling. Perfect for parties or as a savory treat, these lentil pastries are sure to please anyone who tries them. Enjoying kachori with friends and family allows you to share in the rich culinary traditions of Afghanistan while savoring the delicious flavors of this beloved dish. Whether as an appetizer or a snack, kachori embodies the essence of Afghan hospitality and warmth.
Afghan Lamb Bolani (Stuffed Bread with Lamb)
Afghan Lamb Bolani is a savory, stuffed flatbread that combines tender ground lamb with fragrant spices, folded into dough and pan-fried to a golden crisp. This variation of the traditional bolani uses ground lamb as the filling, adding a rich and hearty flavor to the dish. Often served with yogurt or spicy chutney, Afghan Lamb Bolani is a beloved treat that brings warmth and depth to the table, perfect for special occasions or cozy family meals.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- Water, as needed
- 2 tablespoons vegetable oil
For the Filling:
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro or parsley
- 2 tablespoons vegetable oil (for frying)
Instructions:
- Prepare the Dough: In a large bowl, combine flour and salt. Slowly add water, mixing until a smooth, elastic dough forms. Cover and let rest for 30 minutes.
- Prepare the Filling: In a skillet, heat oil over medium heat. Sauté the onion and garlic until softened. Add ground lamb, cumin, coriander, salt, and pepper, cooking until the lamb is browned and cooked through. Remove from heat and stir in cilantro or parsley.
- Assemble the Bolani: Divide dough into small balls. Roll each ball into an 8-inch circle. Place a spoonful of the lamb mixture on one side, fold the dough over, and press the edges to seal.
- Cook the Bolani: Heat oil in a skillet over medium heat. Fry each bolani for 3-4 minutes per side until golden and crispy. Drain on paper towels.
- Serve: Enjoy warm with yogurt or a chutney of your choice.
Afghan Lamb Bolani offers a flavorful combination of tender lamb and crispy dough, providing a satisfying and comforting dish. Its rich filling, combined with the golden-crisp texture of the dough, makes it a wonderful snack or main dish for sharing with family and friends, embodying the heartwarming flavors of Afghan cuisine.
Afghan Aushak (Leek and Chive-Stuffed Dumplings)
Aushak is an Afghan dish of delicate dumplings filled with leeks and chives, traditionally served with a spiced tomato sauce and yogurt. This vegetarian dish is a favorite in Afghan households and often appears on special occasions or family gatherings. Aushak’s unique combination of fresh, herbaceous filling and rich sauces makes it a memorable and satisfying meal, perfect for those who enjoy dumplings with a flavorful twist.
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- Water, as needed
- Salt, a pinch
For the Filling:
- 2 cups chopped leeks (white and light green parts)
- 1/2 cup chopped chives
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
For the Tomato Sauce:
- 1 can (15 oz) crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Salt and pepper, to taste
For the Yogurt Sauce:
- 1 cup plain yogurt
- 1 clove garlic, minced
- Salt, to taste
- Fresh cilantro or mint, chopped (for garnish)
Instructions:
- Prepare the Dough: Mix the flour, salt, and water until a soft dough forms. Cover and let it rest for 20 minutes.
- Prepare the Filling: In a skillet, heat oil over medium heat. Add chopped leeks and chives, seasoning with salt and pepper. Sauté until softened, then set aside.
- Shape the Aushak: Roll out the dough thinly and cut into small circles. Place a teaspoon of filling on each circle, fold in half, and press the edges to seal.
- Cook the Aushak: Boil water in a large pot. Drop the dumplings in and cook for about 5 minutes or until they float. Remove and drain.
- Prepare the Tomato Sauce: In a skillet, sauté onions and garlic until golden. Add tomatoes, coriander, cumin, salt, and pepper, simmering for 10 minutes.
- Serve: Place dumplings on a plate, top with tomato sauce and a drizzle of yogurt sauce, and garnish with fresh herbs.
Aushak is a unique and flavorful dumpling dish that celebrates the freshness of herbs and the richness of Afghan spices. Each bite provides a wonderful balance of textures and flavors, making it an ideal dish to share with friends and family. This traditional recipe allows you to experience the vibrant culinary heritage of Afghanistan in a delicious and comforting way.
Sheermal (Sweet Afghan Stuffed Bread with Cardamom and Nuts)
Sheermal is an Afghan sweet bread enriched with milk and filled with a mixture of nuts and aromatic spices. Often enjoyed during celebrations or as a dessert, Sheermal has a soft, fluffy texture and a subtly sweet flavor that makes it perfect for pairing with tea. The addition of cardamom and nuts adds a delightful fragrance and crunch, making this stuffed bread a unique treat that showcases the Afghan love for warm, comforting flavors.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/4 cup melted butter
- 1/2 teaspoon salt
- 1 teaspoon active dry yeast
For the Filling:
- 1/2 cup chopped almonds
- 1/2 cup chopped pistachios
- 1/4 cup sugar
- 1 teaspoon ground cardamom
Instructions:
- Prepare the Dough: Dissolve the yeast in warm milk and let sit for 5 minutes. In a mixing bowl, combine flour, sugar, salt, and melted butter. Pour in the milk and yeast mixture, kneading until smooth. Cover and let rise for 1 hour.
- Prepare the Filling: In a bowl, mix the chopped almonds, pistachios, sugar, and cardamom.
- Shape the Sheermal: Preheat the oven to 350°F (175°C). Roll the dough into a large rectangle, spread the filling evenly, and roll it up like a jelly roll. Cut into 1-inch thick slices and place them on a greased baking sheet.
- Bake the Sheermal: Brush each roll with a bit of melted butter. Bake for 20-25 minutes, or until golden brown and fluffy.
- Serve: Let the Sheermal cool slightly before serving with a warm cup of tea.
Sheermal is a delightful Afghan sweet bread that combines a soft, fluffy texture with the warmth of cardamom and crunch of nuts. Each bite offers a subtle sweetness and fragrant spice, making it a perfect companion to tea or coffee. Whether enjoyed as a dessert or a snack, Sheermal brings a touch of Afghan hospitality and warmth to your table, inviting you to indulge in a taste of Afghan culture.
Afghan Leek and Spinach Bolani (Vegetarian Stuffed Bread)
This Afghan Leek and Spinach Bolani is a flavorful stuffed flatbread filled with a mixture of leeks, spinach, and spices. Known for its crispy crust and savory filling, this vegetarian version of bolani is perfect as an appetizer or side dish. Each bolani is pan-fried to perfection, making it golden and slightly crunchy on the outside while keeping the filling moist and packed with flavor.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- Water, as needed
- 2 tablespoons vegetable oil
For the Filling:
- 2 cups finely chopped leeks
- 2 cups spinach, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (for frying)
Instructions:
- Prepare the Dough: In a large bowl, combine flour and salt. Gradually add water while mixing until a smooth, elastic dough forms. Cover and let rest for 30 minutes.
- Prepare the Filling: In a pan, lightly sauté the leeks and spinach until softened. Add cumin, coriander, salt, and pepper, and cook for another minute to combine flavors. Remove from heat and set aside.
- Assemble the Bolani: Divide the dough into balls and roll each into a thin, 8-inch circle. Place a spoonful of the filling on one half, fold over, and press the edges to seal.
- Cook the Bolani: Heat oil in a skillet over medium heat and cook each bolani for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
- Serve: Serve warm with a side of yogurt or a tangy chutney.
Afghan Leek and Spinach Bolani provides a delightful, savory snack that’s both hearty and nutritious. The combination of leeks and spinach brings an earthy flavor that pairs wonderfully with the crispy crust, making each bite a satisfying taste of Afghan cuisine.
Afghan Pumpkin Bolani (Kadoo Bolani)
Afghan Pumpkin Bolani, or Kadoo Bolani, is a stuffed flatbread featuring a mildly sweet pumpkin filling, spiced with a blend of Afghan spices. This dish is particularly popular during the fall and winter seasons when pumpkins are abundant. The sweetness of the pumpkin, combined with the warm spices, creates a unique and satisfying flavor, ideal for those who enjoy sweet-savory combinations.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- Water, as needed
- 2 tablespoons vegetable oil
For the Filling:
- 2 cups pumpkin puree (fresh or canned)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (for frying)
Instructions:
- Prepare the Dough: In a large bowl, mix flour and salt. Slowly add water, kneading until a smooth dough forms. Cover and let rest for 30 minutes.
- Prepare the Filling: In a bowl, combine pumpkin puree with cinnamon, cumin, coriander, salt, and pepper, stirring until well blended.
- Assemble the Bolani: Divide the dough into balls and roll each into a thin, 8-inch circle. Spoon a small amount of the pumpkin filling onto one half, fold over, and press the edges to seal.
- Cook the Bolani: In a skillet, heat oil over medium heat. Fry each bolani for about 3 minutes per side until golden and crispy.
- Serve: Serve hot with a side of yogurt or a drizzle of honey for an extra hint of sweetness.
Afghan Pumpkin Bolani is a cozy, comforting dish that celebrates the flavors of fall. Its lightly sweet filling, balanced with warm spices, makes it a unique and enjoyable treat that can be savored as a snack or a dessert. The contrast between the crispy exterior and soft filling makes every bite memorable and inviting.
Afghan Potato and Green Onion Bolani
Afghan Potato and Green Onion Bolani is a traditional stuffed bread filled with creamy potatoes and fresh green onions. This dish offers a simple yet satisfying flavor profile, with the earthy taste of potatoes complemented by the mild sharpness of green onions. Pan-fried until golden and crispy, this bolani is a popular choice for gatherings and can be served as a snack, side dish, or light meal.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- Water, as needed
- 2 tablespoons vegetable oil
For the Filling:
- 2 large potatoes, boiled and mashed
- 1/2 cup chopped green onions
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (for frying)
Instructions:
- Prepare the Dough: In a mixing bowl, combine flour and salt. Slowly add water while kneading to form a smooth, elastic dough. Cover and let rest for 30 minutes.
- Prepare the Filling: In a bowl, mix the mashed potatoes with green onions, cumin, salt, and pepper until well combined.
- Assemble the Bolani: Divide dough into small balls and roll each into an 8-inch circle. Place a spoonful of the potato mixture on one side, fold the dough over, and press the edges to seal.
- Cook the Bolani: Heat oil in a skillet over medium heat. Fry each bolani for about 4 minutes on each side until golden and crispy. Drain on paper towels.
- Serve: Serve warm with a side of yogurt or chutney.
Afghan Potato and Green Onion Bolani is a comforting and satisfying dish that captures the essence of Afghan home-cooking. The creamy potato filling pairs beautifully with the crispy exterior, while the green onions add a hint of freshness, making this bolani a perfect addition to any meal or a tasty snack on its own.
Note: More recipes are coming soon!