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Home page Afghan Cuisine

Afghan Cuisine



Palau Kabuli
Palau could be described as Afghanistan’s national dish. Any Palau, including this one, can be served either as a meal on its own or with qorma (vegetable dish). If you use lamb, as in this recipe, trim the excess fat to prevent the pala
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Osh Pyozee (Stuffed Onions)
The Bukharan & Calcutta Jews stuff onions each w/their own preferred & native seasonings. The Afghan has a stuffing sweetened w/prunes & cooked slowly -- quite different from the others. The Afghans believe that onions are effective for strengthening the
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Palao Shabati (Shabbat Pilaf)
The Palao should be served hot and scooped on to a decorative platter with the crispy potatoes and hard cooked eggs on the top. ...
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Kadu Bouranee (Sweet Pumpkin)
Peel the pumpkin and cut it into 2-3 inch cubes and set it aside. Heat oil in a large frying pan (one that has a lid). Fry the pumpkins on both sides for a couple of minutes until lightly brownd.....

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Murgh Kebab (Chicken Kebab)
Kebabs of all types, sizes, & shapes are standard in Afghan cooking for both Jews & Muslims. They are easily assembled & probably most basic recipes of all cooking, stretching back to earliest, primitive times....
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