Recipes

Delicious New recipes will be coming soon…. Keep an eye out!

Traditional Afghan Dish Mantu (Dumpling)

Ingredients:

1/2 kg minced lamb
1kg onion, chopped finely
1/2 teaspoon black pepper
1/2 tablespoon coriander powder
Salt to taste
1 pkt wonton wrappers (pastry available from Asian supermarkets)

Sauce:

200 gr natural yoghurt
1/4 clove garlic, minced or grated
1 bunch of fresh mints or dry mint powder
Method:

  1. Boil the mince meat and rince the boiled meat (removing excess oil and water from the mince)
  2. Mix with chopped onion, coriander powder and black pepper.
    3. Fold the wonton wrapper (pastry) to create a dumpling by taking the two opposite corners and sealing them with wet fingers. Then repeat with the other corners, creating a neat parcel.
    4. Place the mantu into a steamer, and cook for 30 minutes
    5. Assemble the dish by covering the base of a large platter with yoghurt sauce, and cover with the mantu (dumpling).
  3. A little lamb or chicken gravy/sauce is then spooned over the lot, topped with the mint leaves and yougurt sauce.

Afghani Rice: Kabulli Pallow

  1. Take 4 cups of Sela basmati rice and rinse with warm water
  2. Place rinsed rice in a dish and fill with warm water for 2 – 3 hours
  3. Allow 4 -5 litres of water to boil in a large pot, once boiling, drain rice and add to pot
  4. Add four teaspoons of salt (one for each cup of rice)
  5. Allow rice to boil for 5-10 minutes, checking that the grains of rice remain firm but not hard
  6. Drain pot into a filter, collecting rice whilst removing all excess water
  7. Add two teaspoons of vegetable oil to base of pot (which should be empty at this point), then put rice back into pot
  8. Allow a light flame to stay on to evaporate remaining excess water from rice for 45 – 60 minutes
  9. Add two teaspoons of crushed cumin seed, and one teaspoon of crushed cardamom
  10. Mix through and dish, garnishing with caramelised and shredded Carrot / Sultanas / Almonds / Burberry **This is purely optional and dependant on personal taste / diet.

For Colouring, two separate methods are available:

Caramelised Carrots can be prepared as follows:

  1. Skin and shred some carrots
  2. Lightly fry carrot until soft
  3. Mix carrot in bowl along with some sliced almond and sultana’s

Afghan Rahimi Restaurant chooses to employ the Conservative method of colouring its rice, this is primarily in the interest of customers who have allergies to onion as well as reducing the oil content of the dish.

Meatball Kofta Korma

Ingredients:

  • 1kg lamb or beef that is minced
  • 1 medium onion, finely chopped
  • 1 tbsp of finely chopped garlic
  • Salt (to taste)
  • 1tbsp Coriander powder
  • 1tbsp of Cumin powder

 

For Gravy

  • 1tbsp Vegetable oil
  • 2 medium onions finely chopped
  • 1 tbsp tomato paste
  • Salt (to taste)
  • 1 tsp black pepper
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 200g Green Peas (if preferred)

 

 

Instructions:

  1. In a glass bowl, combine all of the ingredients for the Kofta and mix them together very well so to ensure the meatballs      are soft when cooked.
  2. Form the balls and make them as round as possible. Now set the raw meatballs aside and start preparing the Gravy (sauce).
  3. For the Korma sauce heat the oil in a large pan. Fry the onions until they turn reddish brown, but do not burn them.
  4. Add 4 cups of water to the onions once they are ready (reddish brown). Then add the spices and tomato paste and stir    for a few minutes.
  5. Add the meatballs once the Gravy comes to a boil
  6. 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 occasionally.
  7. If you would like, you can add the green peas to the Gravy and leave on heat for 5 minutes.
  8. Remove the lid and dimmer until the sauce thickens.

Chicken Tikka Kabab

Ingredients:

  • 2KG Chicken Thigh Fillet
    ·1 clove of garlic
    ·150ml vegetable oil
    ·1 teaspoon salt
    ·Choice of Sweet Paprika powder or Tandoori Color to add color20g Cumin powder

Procedure:

  1. Dice Chicken Thigh Fillet into small cubes ~ 1 inch
    2. Peel garlic and crush using scratcher
    3. Add Garlic  to meat alongside remaining ingredients into a bowl
    4. Mix thoroughly in bowl for 1-2 minutes until well spread
    5. Wrap top of bowl and allow meat to marinate for 1 hour in fridge
    6. Skewer diced meat onto stainless steel metal skewers and cook over a wood charcoal BBQ to meet ones taste      (medium, rare or well done)

Lamb Tikka Kabab

Ingredients:


  • 2KG Lamb Backstrap
    · 1 clove of garlic
    · 300ml freshly made onion juice
    · 200ml vegetable oil
    · 1 teaspoon salt

Procedure:

  1. Dice Lamb Backstrap into small cubes ~ 1 inch
    2. Peel garlic and add to onion juice in blender, allow to mix until garlic is crushed finely with juice.
    3. Add this marinade to meat alongside remaining ingredients into a bowl
    4. Mix thoroughly in bowl for 1-2 minutes until well spread
    5. Wrap top of bowl and allow meat to marinate for 2-3 hours in fridge
    6. Skewer diced meat onto stainless steel metal skewers and cook over a wood charcoal BBQ to meet ones taste (medium, rare or well done)

Vegetarian Ashaak

Ingredients:

  • Chives or Leek
  • 1 pkt wonton wrappers (pastry available from asian supermarkets
  • 1/2 teaspoon black pepper
  • 1/2 tablespoon corriander powder
  • Salt to tast
  • Chick peas or kidney beans (precooked or canned beans)

Sauce:

200 gr natural yoghurt
1/4 clove garlic, minced or grated
1 bunch of fresh mints or dry mint powder

Procedure:

  1. Chop the chives or leek into small peices
  2. Mix with corriandar powder, salt and black pepper
  3. Place a small amount (a tspn) of the chives or leek onto the middle of the wonton wrapper (pastry) fold over the pastry creating a semi circle shape and seal with wet fingers
  4. Place the Ashaak into a steamer and cook for 30 minutes
  5. Assemble the dish by covering the base of a large platter with yoghurt sauce, and cover with the ashaak.
  6. spread the beans over the ashaak and top with yoghurt sauce and mint leaves

Yoghurt Dip

Ingredients:

  • 2kg natural thick yoghurt
  • 1/2 kg cucumber to be shredded finely
  • 2 pieces of garlic to be crushed
  • 1 teaspoon (2gm) dry mint powder
  • 1 teaspoon (2gm) Dill (afghan people call Sheebit)

Procedure:

Mix the following ingredients slowly with the yoghurt and put it back in the fridge at the required temperature

Afghani Gulab Jaman

Ingredients:

 

1 cup full cream Milk Powder

¼  cup semolina  flour

¼  tsp baking soda

2 tablespoons butter (melted)

3 tablespoon of self raising flour

full cream milk or water, just enough to mix into a dough

For the Sugar Syrup

4 cups Sugar

1 1/2 cup water

Method of cooking

Sugar Syrup

  • The syrup should be made earlier and
    kept warm. To make the hot sugar syrup add mix the 4 cups of sugar to 1 ½  cup of water. Mix with a spoon and then heat
    at medium heat for 4 – 7 minutes until sugar is all dissolved in water.
    Continue stirring until a slight thickness is present in syrup, do not allow
    for syrup to become caramalised.
  • Transfer this hot syrup into a
    serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the
    warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results.
    They can be served warm or at room temperature, optionally garnish with
    desiccant coconut  or crushed cardamom.

Gulab Jaman

  • Mix  ingredients into dough by combining the milk
    powder, butter and semolina. Add just enough water or milk to make a
    medium-hard dough. Divide the dough into 20 pieces. Make balls by gently
    rolling each portion between your palms into a smooth ball. Place the balls on
    a plate. Cover with a damp yet dry kitchen towel.
  • Heat some vegetable oil on low. Slip
    in the balls into the warm to hot oil from the side of the pan, one by one.
    They will sink to the bottom of the pan, but do not try to move them. Instead,
    gently shake the pan to keep the balls from browning on just one side. After
    about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise
    slowly to the top if the temperature is just right. Now they must be gently and
    constantly agitated to ensure even browning on all sides.
  • If the temperature of the oil is too
    high then the gulab jamuns will tend to break. So adjust the temperature to
    ensure that the gulab jamuns do not break or cook too quickly.
  • The balls must be fried very slowly
    under medium temperatures. This will ensure complete cooking from inside and
    even browning.

Delious new recipes coming Soon….Keep and Eye Out!