Skip to content
LoginRegister
WhatToEat.Today
Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

29 recipes

Bolani

Bolani are thin, crisp half-moon flatbreads sold hot from griddles in Kabul's bazaars and made at home for Ramadan iftar, picnics and guests who drop in unannounced. The dough is rolled paper-thin, filled with mashed potato and spring onion (or with leeks or pumpkin), folded and fried in a little oil until blistered and golden. Cut them into wedges and serve with plain yoghurt or a green chutney. Chef's tip: spread the filling in a thin, even layer right to the edges; bolani should be flat and crackly, not puffy and doughy.

65 minAfghanBreads & ParathasVegan
by KrazyBadal 0 views

Ashak

Ashak are the dumplings Kabul families fold together for Eid, Nowruz and weddings: thin wheat wrappers stuffed with gandana (Afghan garlic chives, here replaced with leeks and spring onions), boiled, then laid on a bed of garlicky strained yoghurt and topped with a tomato sauce and dried mint. Ashak usually come with a minced-meat sauce; this vegetarian version uses yellow split peas in a spiced tomato base, as many Afghan cooks do on meatless days. Making them is a sociable afternoon job, so rope in helpers. Chef's tip: squeeze the salted leeks hard in a cloth before filling; any water left in them soaks the wrappers and they split in the pot.

95 minAfghanSnacks & Starters
by KrazyBadal 0 views

Chinese tawa potatoes

An Indo-Chinese favourite from the barbecue tawa: crisp fried potato chips tossed with garlic, ginger, soy sauce, ketchup and plenty of chillies and spring onion, then glazed with a little cornflour sauce. Sticky, salty and hot. Serve straight away as a starter.

40 minFusionSnacks & StartersSpicy
by KrazyBadal 0 views

Nakuru-style sizzler

A complete barbecue meal on one big tawa: a tangy wheat and vegetable mix with three chutneys, crisp cheesy corn balls, baked stuffed capsicums and creamy cheesy pasta, all sizzling under hot barbecue sauce. Every part can be made ahead and finished on the jiko. It's a healthy and filling meal by itself.

150 minFusionVegetarian
by KrazyBadal 0 views

Qorma-e sabzi

Qorma-e sabzi is the green qorma of Kabul: lamb slowly braised with a large amount of spinach, dill, coriander and spring onion until the greens collapse into a dark, silky sauce. Afghan cooks fry the onions slowly until deep brown first, so the stew tastes sweet and savoury against the slightly bitter greens, and a spoon of dried fenugreek leaves adds the typical bitter-sweet scent. It is served on Fridays and for guests with chalaw, plain white rice, or with naan. The common mistake is adding the greens raw and wet in one go, which stews them grey and watery; wilt and squeeze them first. Chef's tip: let the stew simmer uncovered for the last 15 minutes until the oil rises to the top; that is the sign of a well-cooked qorma.

135 minAfghanCurriesGluten free
by KrazyBadal 0 views

Shorwa

Shorwa is the everyday soup of Afghan homes from Kabul to Herat, simmered on winter evenings and during Ramadan, when a bowl of it breaks the fast. Lamb on the bone cooks slowly with onion, tomato, chickpeas and a little turmeric and coriander until the broth turns golden, then potatoes and carrots go in for the last half hour. The family tears naan into their bowls and eats it with fresh mint, onion and green chilli on the side. It is a gentle, clear soup rather than a thick stew. The common mistake is boiling it hard, which makes the broth cloudy and the lamb tough; keep it at a lazy simmer. Chef's tip: skim the broth carefully in the first 10 minutes, as soon as the grey foam rises, for a clean golden shorwa.

130 minAfghanSoupsGluten free
by KrazyBadal 0 views

Sheer yakh

Sheer yakh, literally milk-ice, is the ice cream Kabul's street vendors once churned by hand in metal drums set in buckets of salted ice, and it's still the treat of choice on hot summer evenings and at Eid gatherings. It's dense and slightly stretchy, flavoured with cardamom and rose water and packed with chopped pistachios. Traditional sheer yakh is thickened with salep (orchid root); cornflour gives a similar body at home. Chef's tip: cook the custard until it thickly coats a spoon, then chill it overnight before freezing; a cold, aged base churns denser and smoother.

40 minAfghanDessertsGluten free
by KrazyBadal 0 views

Kadu borani

Kadu borani is the dish that wins over people who think they don't like pumpkin. In Afghan homes, especially in autumn around Kabul and Kandahar when the big orange squashes come in, wedges of pumpkin are browned, then braised with tomato, a little sugar and warm spices until sticky and caramelised, and served on garlic yoghurt with dried mint. The mix of sweet, savoury and sour is the point. Eat it with naan or as part of a spread with rice. Chef's tip: use a dense, deep-orange pumpkin or butternut squash; watery pumpkins fall apart and turn bland.

55 minAfghanVegetarianGluten free
by KrazyBadal 0 views

Borani banjan

Borani banjan is the aubergine dish Afghan hosts set out at almost every dinner party and Eid meal, from Herat to Mazar-i-Sharif. Thick slices of aubergine are fried until golden, then simmered in a tomato and pepper sauce until meltingly soft and laid over a bed of garlic yoghurt, with dried mint on top. It's eaten warm with naan, or as a side to rice. Chef's tip: fry the aubergine slices in a hot pan and let them drain well before they go into the sauce; well-browned slices hold their shape and give the dish its deep, almost sweet flavour.

50 minAfghanVegetarianGluten free
by KrazyBadal 0 views

Cannelloni in tomato sauce

Cannelloni tubes filled with a gently spiced stuffing of ground peas, grated potato and carrot, baked slowly in a herby tomato sauce under a layer of cheddar. The long, gentle bake cooks the dry tubes in the sauce.

140 minFusionPasta & Noodles
by KrazyBadal 0 views

Chilli beans with pasta

A hearty, family-friendly bake of shell pasta and baked beans in a spicy tomato, ginger and garlic sauce, topped with cheddar and capsicum rings. Serve hot with garlic bread.

50 minFusionPasta & Noodles
by KrazyBadal 0 views

Pasta in coconut sauce

Pasta and crisp green vegetables in a light coconut milk sauce flavoured with coriander-chilli paste, lemon and fresh basil. Fresh, gently spicy and dairy free.

30 minFusionPasta & Noodles
by KrazyBadal 0 views

Baked vegetables in coconut sauce

Mixed vegetables in a mild, creamy coconut gravy, spread over milk-soaked bread, topped with a buttery tomato sauce and cheese and baked until melting. Serve hot with naan or pitta bread.

50 minFusionVegetarian
by KrazyBadal 0 views

Coriander pesto

A quick, nutty pesto of fresh coriander, garlic and roasted peanuts, blended with peanut oil. It is dairy free and vegan, and great tossed through noodles or pasta, or drizzled over grilled vegetables.

10 minFusionPasta & NoodlesVeganGluten free
by KrazyBadal 0 views

Spaghetti with kofta

An Indian twist on spaghetti and meatballs: soft paneer kofta, fried until golden, served on buttered spaghetti with a sweet and tangy tomato gravy and a sprinkle of cheese. Children love it.

70 minFusionPasta & Noodles
by KrazyBadal 0 views

Vegetable pie

A spiced vegetable filling of potatoes, carrots, cauliflower, beans and peas with tomato, spring onion and warm cinnamon-clove, baked in a potato and bread crust and piped with a potato topping. Dotted with chilli sauce and ketchup, it makes a colourful centrepiece.

85 minFusionVegetarian
by KrazyBadal 0 views

Baked vegetables in pancakes

Thin pancakes folded around a spiced paneer and vegetable filling, baked in a garlicky tomato sauce under cheese and capsicum. Serve hot with green and mint chutneys.

90 minFusionVegetarian
by KrazyBadal 0 views

Vegetable quiche

An eggless quiche: a crisp wheat and potato pastry case filled with a herby tomato, vegetable, pasta and paneer mixture, topped with cheese and tomato slices. Serve hot with salad and baked potatoes.

75 minFusionVegetarian
by KrazyBadal 0 views

Mexican pepper bake

A creamy, cheesy bake of sweetcorn, baby potatoes and spaghetti in a sauce of blended capsicum and cashews mixed with white sauce, topped with cheese and capsicum rings. Serve hot with tomato ketchup and chilli sauce.

60 minFusionVegetarian
by KrazyBadal 0 views

Stuffed baked potatoes

Boiled potato halves scooped out and filled with a creamy, gently spiced vegetable stuffing, baked in a sweet tomato cream sauce under cheddar. Serve hot with garlic bread. For a change, fill them with fresh corn or mushrooms instead of mixed vegetables.

75 minFusionVegetarian
by KrazyBadal 0 views

Spaghetti bhajiya

Short pieces of spaghetti in a peppery batter, fried in small balls until golden and crunchy. Kids love them. Serve hot with the quick tomato-chilli sauce.

45 minFusionSnacks & Starters
by KrazyBadal 0 views

Onion rings

Thick rings of white onion in a chilli-spiked batter of gram, rice and self-raising flour with breadcrumbs, fried until crisp and golden. The rice flour keeps them crunchy. Serve with red, green, and date and tamarind chutneys.

30 minFusionSnacks & StartersSpicy
by KrazyBadal 0 views

Showing 24 of 29 recipes

Show more recipes

Page 1 of 2