- 1 Yellow Onion
- 1 lb Ground Beef
- 1 tsp Black Pepper
- 16 ounce can Tomato Sauce
- 1 tsp Crushed Garlic
- 1 tsp Coriander
- 1 tsp Salt
- 1 1/2 cups Water
Grind yellow onion, and one-half of a cup of water in a blender. Pour this mix into a frying pan with ground beef, and cook until the meat is browned. Add one more cup of water, crushed garlic, salt, freshly ground coriander, black pepper, and tomato sauce to the meat and cook over a medium-low heat for 20-25 minutes.
This can be used as a marinade with any meat or fish dish (I like it with rice)
- 2 md Onions, peeled
- 2 c [nonfat] plain yoghurt
- Dash of Lemon juice or rice vineger
- Pepper to taste
- 2 tb Ground cumin seeds
- 2 tb Ground coriander seeds
- 1/2 – 3/4 tsp cayanne pepper or Chili paste
- 2 tsp Fresh ground ginger and Garlic paste
- Chopped cilantro to taste 1/2 tsp Turmeric
Liquify in blender. Simmer until thickened slightly and flavor is set.
From the recipe files of Sue Smith, [email protected]
- 1 med. Yellow Onion
- 3 cups Water
- 16 ounce can Tomato Sauce
- 1 tsp Salt
- 1 1/2 tsp Coriander
- 1 tbl Corn Oil
- 1/4 tsp Black Pepper
Slice yellow onion very thin and boil it in water for about 15min. or until the onion becomes tender. Next, strain the water and put the onion in a blender with corn oil, tomato sauce, salt, black pepper, and freshly ground coriander. Blend this mix well and then put the sauce into a saucepan and bring to a boil. Aftre it comes to a boil, turn the heat down to low and let the sauce simmer until it thickens.
Meat and Fish Rub
- 3 tbl black peppercorns
- 3 tbl cumin seed
- 2 tbl turmeric
- 1 tbl ground cardamom
- 1 tbl ground coriander
Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store in an airtight container. Rub this spice blend, devised by Zvia, an Afghan street vendor in New York, all over beef, pork, or chicken 2 hours prior to grilling. It also adds a pungent flavor to tuna, swordfish, bluefish, and bass; rub it on both sides of the steak or fillets about an hour before grilling. In both cases, the rub can be left on the meat or fish while grilling to make a blackened seasoned crust. It can also be stirred into boiled rice or summer soups to taste. Makes about 1/3 cup.
- 1 cup Mayonnaise
- 1/4 cup Yogurt
- 1 tsp Dry Mint
- 1tbl Apple Cider Vinegar
- 1 tbl Water
- 1/2 tsp Salt
In a food processor, mayonnaise with plain yogurt.( You can substitue lowfat or non-fat yogurt here if desired) Next, add apple cider vinegar, water, salt, and dry, crushed mint leaves. The consistancy should be smooth and creamy when finished.
Afghan Spice Rub
- 3 tablespoons Black peppercorns
- 1 tablespoons Ground cardamom
- 3 tablespoons Cumin seed
- 1 tablespoons Ground coriander
- 2 tablespoons Tumeric
Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container. Make 1/3 cup.
Can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, blue fish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat orfish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soupws to taste.
Chatni Gashneez (Coriander Chutney)
- 1 cup of Roughly chopped coriander
- 2 Garlic cloves
- 1 Green chili
- 1/2 cup of Coarsely chopped walnuts
- 1/4 cup Lemon juice or vinegar
Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.
Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing. Add salt to taste, place ina bowl and chill until required. Serve with kabaubs.
Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar. Gradually stir in lemon juice or vinegar and add salt to taste.
- 3 tb Black Peppercorns
- 3 tb Cumin Seed
- 2 tb Turmeric
- 1 tb Ground Cardamom
- 1 tb Ground Coriander
Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store in an airtight container.
Rub this spice blend devised by Zvia, an Afghan street vendor in New york, all over beef, pork, or chicken 2 hours prior to grilling. It also adds a pungent flavor to tuna, swordfish, bluefish, and bass; rub it on both sides of the steak or fillets about an hour before grilling.
In both cases, the rub can be left on the meat or fish while grilling to make a blackened seasoned crust. It can also be stirred into boiled rice or summer soups to taste. Makes about 1/3 cup.
- 1 bn Fresh cilantro, stemmed (about 1 cup loosely packed leaves)
- 3 x Cloves garlic, peeled
- 1 x Jalapeno, or other hot pepper, seeded
- 1/2 cup Walnut pieces
- 1/3 cup Fresh lemon juice OR
- 1/3 cup Distilled white vinegar
- 1 tsp Salt, or to taste
- 1/2 tsp Freshly grated black pepper
- 1/4 tsp Ground cumin, (optional)
- 2 tbl Water, up to 4, or as needed
Combine the cilantro, garlic, chile, and walnuts in a blender or food processor. Add 1/3 cup lemon juice, 1 teaspoon salt, the pepper, and cumin
(if using) and process to a smooth paste. Add enough water to obtain a pourable paste.
Taste for seasoning, adding salt and lemon juice as necessary; the sauce should be highly seasoned. Serve immediately, or at least within 4 hours of making;serve at room temperature.
Makes about 1 cup.
Coriander sauce is a tart, tangy condiment that is spooned over grilled kebabs, chops, and chicken. This version is a permanent fixture on the Afghan table. Similar sauces are found as far east as India and as far west as the Republic of Georgia. Walnuts help thicken and bind the sauce.