FIRNI (AFGHAN CUSTARD)
Eaten mostly for special occasions, this simple custard is always served cold. Recipe courtesy Nawida Saidhosin and the League of Kitchens.
Afghan Eggs and Tomato: Tukhum-Bonjan or Agay-Bonjan
Submitted for Afghanistan for My Food Odyssey. Original Recipe from this link http://afghancuisine.wordpress.com/2012/04/28/afghan-eggs-and-tomato-tukhum-bonjan-or-agay-bonjan/. Serves and time are approximate, please feel free to submit corrections.
Bouranee Baunjan – Afghan Eggplant With Yogurt Sauce
This is my take on the Afghan dish Bouranee Baunjan, and although it is not exactly authentic, it is quite delicious. 🙂 It’s a bit of work to put it together, but is not difficult and is worth it.
Afghan Ambrosia – Haf-Miwah
A recipe from restauranteur Sayed Ahmad Shah. This makes wonderful use of apricots…. NB: Time to make doesn’r include chilling time!
Delicate Afghan Butter Cookies/Kulche Birinjee (Gluten Free)
This is a beautiful naturally gluten free cookie that looks pretty and tastes very nice masha Allah. I make these as gifts as well as for family. Make sure not to over mix when making the whole batch. I always make a half batch at a time and bake as soon as possible. Over mixing or handling the batter will make the cookies tougher. Found on http://www.afghancooking.net.
