Southern Central Asia Homepage
Countries include:
-Afghanistan
-Pakistan
-Tajikistan
***For further information on each country click on that individual country's tab!
-Afghanistan
-Pakistan
-Tajikistan
***For further information on each country click on that individual country's tab!
Southern Central Asian Traditional Dress
Refer to Northern Central Asian Dress.
Southern Central Asian Food
Kofta Challow
For Kofta
For the Korma sauce heat the oil in a large pan (the meatballs should not touch each other in the pan if possible). Fry the onions until they turn reddish brown, but DO NOT BURN THEM. In a separate bowl add 2 cups of water and add the spices and tomato paste to the bowl and mix until the tomato paste dissolves. Add this mix to the frying onions, stir until the frying stops. Add the meatballs, making sure they do not touch, and then add water until the meatballs are 2/3rds covered.
Place the pan on medium high heat and cover the pan with a lid and let cook for 20 minutes. Remove the lid and carefully turn over each meatball, make sure the bottom is not burning. Stir gently and replace the lid leaving it ajar so the steam can escape for 25 more minutes. Stir occasionally. Remove the lid and dimmer until the sauce thickens.
Total cooking time is between 45min to 1hr, you will know when the korma is thick; do not forget to rotate the meatballs several times to prevent burning. Serve with white rice (challow).
*recipe and picture found at http://www.afghan-web.com/culture/cooking/koftachallow.html*
- 1lb lamb or beef that is minced
- 1 medium onion, minced
- 1 tbsp of finely chopped garlic
- 1 egg (whole)
- 3 tsp ground cilantro seeds
- 1 tbsp (to taste) of chicken flavor bouillon powder in place of salt
- 1/2 tsp ground black pepper
- 1 handful fresh cilantro finely
- Enough oil to fill the bottom surface of the pan
- 2 medium onions finely chopped
- 1 tbsp tomato paste
- 1 tbsp of chicken flavor bouillon powder in place of salt
- 2 tsp paprika
- 3 tsp cumin powder
- 3 tsp coriander powder
For the Korma sauce heat the oil in a large pan (the meatballs should not touch each other in the pan if possible). Fry the onions until they turn reddish brown, but DO NOT BURN THEM. In a separate bowl add 2 cups of water and add the spices and tomato paste to the bowl and mix until the tomato paste dissolves. Add this mix to the frying onions, stir until the frying stops. Add the meatballs, making sure they do not touch, and then add water until the meatballs are 2/3rds covered.
Place the pan on medium high heat and cover the pan with a lid and let cook for 20 minutes. Remove the lid and carefully turn over each meatball, make sure the bottom is not burning. Stir gently and replace the lid leaving it ajar so the steam can escape for 25 more minutes. Stir occasionally. Remove the lid and dimmer until the sauce thickens.
Total cooking time is between 45min to 1hr, you will know when the korma is thick; do not forget to rotate the meatballs several times to prevent burning. Serve with white rice (challow).
*recipe and picture found at http://www.afghan-web.com/culture/cooking/koftachallow.html*
Bolaanee (leek and/or potato filled pockets)
Ingredients
Instructions:
Clean and boil the potatoes until they are very soft and let them cool. Peel the potatoes and salt to taste while mashing them with a masher or fork. Take the egg roll wrapper and fill it 1 1/2 tsp of potato and place it in the middle of the wrapper, and smooth down in the center. With your finger, dip it into the bowl of water and run the water around the edges of the egg roll wrapper. Take the end of the wrapper and attach it to the other end diagonal from it. Pinch together the wrapper all the way around and the bolaanee will form a triangle. Do not over or under fill the center, and make several before you begin frying because once the oil gets hot you will have trouble cooking them and making them at the same time. Fry until golden brown ~3 minutes on both sides. Drain the excess oil as you lift the bolaanee and place them on a plate with several paper towels under them to help remove the excess oil. Serve with chutney or as an appetizer.
*recipe and picture found at http://www.afghan-web.com/culture/cooking/bolaanee.html*
- Egg roll wrappers
- 4 or 5 medium potatoes or leeks
- Salt to taste
- Oil for frying
Instructions:
Clean and boil the potatoes until they are very soft and let them cool. Peel the potatoes and salt to taste while mashing them with a masher or fork. Take the egg roll wrapper and fill it 1 1/2 tsp of potato and place it in the middle of the wrapper, and smooth down in the center. With your finger, dip it into the bowl of water and run the water around the edges of the egg roll wrapper. Take the end of the wrapper and attach it to the other end diagonal from it. Pinch together the wrapper all the way around and the bolaanee will form a triangle. Do not over or under fill the center, and make several before you begin frying because once the oil gets hot you will have trouble cooking them and making them at the same time. Fry until golden brown ~3 minutes on both sides. Drain the excess oil as you lift the bolaanee and place them on a plate with several paper towels under them to help remove the excess oil. Serve with chutney or as an appetizer.
*recipe and picture found at http://www.afghan-web.com/culture/cooking/bolaanee.html*
Sheer Yakh
Ingredients
*recipe and picture found at http://www.afghan-web.com/culture/cooking/sheeryakh.html*
- Vanilla Ice Cream
- Rose Water
- Pistachios (unsalted)
*recipe and picture found at http://www.afghan-web.com/culture/cooking/sheeryakh.html*