Sunday, June 15, 2014

Nan-E-Parata (Sweet fried bread)


  • 560 g plain white flour, sifted
  • 1½ tsp salt
  • 1 packet fast-acting yeast
  • 275 ml lukewarm water
  • 12 tbs oil, plus more for deep-frying
  • 50 g icing sugar


  1. Sift the flour with the salt and mix in the yeast.
  2. Add the water a little at a time and mix to form a firm dough.
  3. Knead the dough until it is smooth and elastic, shape it into a ball and leave it, covered, in a bowl for about half an hour.
  4. Divide the dough into 4 balls, and again divide each of these into 4, making 16 altogether.
  5. On a lightly floured board roll each ball in turn into a disk no thicker than 1.5 mm. Then, using a pastry brush, brush 1 tablespoon of oil over 3 disks and stack them on top of each other topping with a fourth.
  6. Press down lightly with a rolling pin.
  7. Each stack should not be more than 5 mm thick.
  8. Repeat, making 4 breads in all.
  9. Heat enough vegetable oil in a large frying-pan and deep-fry the breads over a medium to high heat, one at a time, until light brown.
  10. They should not be too crisp.
  11. Remove and drain.
  12. Sift the icing sugar over the hot breads, on both sides.

Kebob-E-Jigar (Liver kebob)


  • 2–3 tbs oil
  • 3–4 large onions, finely sliced
  • 1–2 tsp ground coriander seeds
  • salt and pepper to taste
  • 450 g lamb’s liver, cut into strips
  • 2 cloves of garlic, sliced
  • 1 bunch fresh parsley, chopped fine


  1. Heat the oil in a large frying-pan and add the sliced onions and garlic.
  2. Soften and fry until they are just beginning to brown.
  3. Add the coriander, parsley, salt and pepper and stir.
  4. Now add the liver and fry over a medium heat to seal.
  5. Then continue to fry gently for a further 4–5 minutes stirring from time to time.
  6. Do not overcook the liver or it will become hard and leathery.
  7. Serve with warm fresh nan and perhaps a salad.

Sunday, February 10, 2013

Muraba-E-Behi ( Quince Jam)

On a cold winter day quince jam is like a sun that shines on a snow white table cloth...

Muraba-E-Zardak (Carrot Jam)

It is necessary to select fresh, red carrots, to wash them, clean them and cut them as we cut for qabli.

Muraba-e-Saib (Apple Jam)

Prepare this dish now and it will be ready in time for your party! This would make a great stocking filler!

Muraba-e-Kadu (Pumpkin Jam)

This dessert conserve comes from Afghanistan, where it is called Muraba-e-Kadu.

Muraba-e-Zanjafeel (Ginger Preserve)

This is a really delicious jam if you want to stay warm in cold weather.

Yogurt Bean Soup

Ingredients are intended to be fresh and raw unless otherwise noted, but you can substitute with canned or dried (be sure to rehydrate) if necessary.

Friday, February 8, 2013

Qabili Murg Palau (Rice dish with chicken)

Qabili Murg Palau is a made by cooking basmati or long grained rice in a brothy sauce (which makes the rice brown). This dish is made with chicken. Qabili palau is baked in the oven and topped with fried sliced carrots and raisins. The chicken is covered by the rice or buried in the middle of the dish.

Mashawa (Meatball Soup)

The Mashawa soup has a variety of beans and herbs topped with meat sauce and spicy yogurt.

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