Recipes Archives - Page 83 of 83 - International Cuisine

Revani – Albanian Cake

May 7, 2014 By Darlene at International Cuisine

Revani is the name of this Albanian dessert, and it

is simply delicious. I chose to make it for its use of corn meal, as ground corn is a main food source in the northern region of Albania. They use if for baking bread and various types of sweets like this wonderful cake called Revani. It gets its moistness from the syrup, which most of their desserts feature and is a clear Ottoman influence.

Did you know that in the evenings in Albania you will likely see something called Xhiro. This is when the locals go out for a walk after dinner to burn off their excesses, like this Revani for example. It is a way to connect with the neighbors. In some traditional towns they actually close off the streets to vehicular traffic until people are finished walking and talking. A lovely way to end the day.

If you would like to learn more about Albania be sure to check out “Our Journey to Albania”. There you will also find more authentic recipes as well.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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3.93 from 13 votes

Revani – Albanian Cake

Revani is a scrumptious cake made with cornmeal and drenched with a sugar topping.

Course Dessert

Cuisine Albania

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings

Calories 847kcal

Author International Cuisine

Ingredients

For the Syrup:
2 cups sugar
1 ¾ cups water
1 tablespoon lemon juice
For the Cake:
4 eggs
¾ cup plain yogurt
¾ cup olive oil
¾ cup sugar
2 ¾ cups all-purpose flour
1 ¾ cups corn meal or semolina
3 tablespoons baking powder
½ cup pistachios crushed for garnish
¼ cup powdered sugar for garnish
Fresh mint leaves for garnish
1 lemon sliced for garnish

Instructions

Make the syrup first so it has time to cool.
Bring to boil the sugar and water, stirring often, boil for approx. 10-15 minutes but watch it close, as soon as it starts to get thick take it off the burner and add 1 tablespoon of lemon juice. Let cool.
Preheat oven to 350 degrees
In a bowl, mix the eggs, yogurt, oil and sugar together.
Add in dry ingredients until well blended.
Pour into 9x12 greased pan.
Bake for 30 minutes or until golden brown.
Cut into diamond shapes or squares.
Pour the syrup over the cake.
Garnish with pistachios, powdered sugar and twisted lemon slices.

Nutrition

Bolani – An Afghan Stuffed Flat Bread

April 30, 2014 By Darlene at International Cuisine

What is Bolani?

Bolani is a stuffed flat bread found in Afghanistan. They are easy to make and a tasty treat, these can be served as an appetizer or as a side dish. Bolani are best warm and are a true delight, especially served with a simple yogurt sauce. These are enjoyed at special occasions and celebrations but easy enough for any day.

What are the different types of filling for Bolani?

This Bolani recipe is made with potato, scallions and cilantro. A common and delicious filling but the possibilities are endless.

Here are a few suggestions if you want to experiment beyond potato:

Mince meat, spinach, leeks, eggplant, sweet potato, kale, lentils to name a few.

If you are pressed for time, they can also be made using flour tortillas or egg roll wrappers. However, if you have the time, they are authentic and delicious made from scratch. This recipe is a fried version, you can also bake them for a healthier alternative.

They are best served warm after being fried with yogurt sauce. For the simple yogurt sauce, simply mix together 1 cup of plain Greek yogurt, 1 garlic clove minced, 1 teaspoon of fresh dill, 1/4 teaspoon ground coriander, 1/2 teaspoon salt and 1 tablespoon of water.

I am sure you will love this Afghan flat bread called Bolani.

How do you make Bolani?

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3.93 from 13 votes

Bolani

A tasty stuffed Afghan bread that is easy and best served warm with a quick and easy yogurt sauce.

Course Appetiizer

Cuisine Afghanistan

Prep Time 1 hour

Cook Time 45 minutes

Total Time 1 hour 45 minutes

Servings

Calories 237kcal

Author International Cuisine

Ingredients

For the dough:
1 ¾ cups all-purpose flour
¾ cup water
½ teaspoon salt
½ teaspoon olive oil
For the Filling:
1 large potato
¼ cup scallions chopped
¼ cup fresh cilantro chopped
1 teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil plus more for frying the Bolani

Instructions

For the Dough:
Mix the flour and salt together. Gradually while mixing add in the water and oil until the dough forms a ball. Don’t add the water all at once, you may use slightly less water or may need more. If you do it slowly you will come up with the right consistency.
Knead the dough for 10 minutes
Place the dough in a lightly oiled bowl and cover with a cloth, let rest for one hour.
Scrub the potato clean and put in pot of lightly salted water.
Let boil until tender (approx. 30 minutes or so depending on the size of the potato)
When the potato is tender, drain and set aside to cool
Peel the potato and mash it up with 1 tablespoon of olive oil, salt and pepper. Get it as smooth as possible.
Add in the scallions and cilantro and mix together well.
Assembling the Bolani:
Cut the dough into four equal pieces and make them into a ball.
Put flour down on your work surface and roll out the dough into a circle about 10-12 inches. Thin to win! Get them as thin as you can.
Put about ½ cup of the potato filling on one half of the dough, leaving about a ¼ inch border around the rim.
Fold the dough over the filling and press to seal. Flatten slightly with your fingers.
Heat olive oil over medium heat in a frying pan, Brown the Bolani two at a time pan. Cook until golden brown and then flip over to brown the other side. Fry just a couple of minutes on each side.
Remove Bolani from the Frying pan onto a paper towel to remove any excess oil.
Serve hot with a quick and easy yogurt sauce
* For a quick yogurt sauce – mix together 1 cup of plain Greek yogurt, 1 garlic clove minced, 1 teaspoon fresh dill, ¼ teaspoon coriander, ½ teaspoon salt and 1 tablespoon water.

If you would like to explore more about Afghanistan and their cuisine. Please read Our journey to Afghanistan and be sure to check out more authentic Afghanistan recipes below:

Kebab-e-murgh Chicken Kebab marinated in a yogurt cumin sauce.

Kabuli Pulao – Afghan rice dish made lamb, carrots, raisins and apricots.

Borani Banjan – Eggplant baked in a tangy tomato sauce

Afghan Salata – cucumbers, tomatoes and onions with a light lemon dressing

Sheer Birinj – Rice pudding with almonds and cardamom

Sheer Birinj – Afghan Rice Pudding

April 30, 2014 By Darlene at International Cuisine

Sheer Birinj is a very simple to make Afghan rice pudding and a true comfort food.

It is warm, rich and delicious. Many countries have something similar for good reason, it’s yummy! The best part is that this recipe can be made in one pot with a lid in the oven or in a crock pot.

This sheer birinj recipe is creamy and flavored with cardamom and cinnamon. Rice puddings are famous in many places in the world. We loved this recipe and especially the texture the slivered almonds added to the warm pudding.

This recipe is a one pot wonder and is best made with calrose rice. In Afghanistan they call it “fat rice” because it is a short grain that expands into little plump morsels of rice that are perfectly tender.

We enjoyed sheer birinj sometimes also spelled sher Berinj as our dessert for our amazing Afghanistan meal. We sat on the floor with cushions and enjoyed the entire meal Afghan style. We ate with our right hand although we did enjoy this dish with a spoon.

A creamy delight that is warm and flavorful. Sheer birinj would be especially delicious on a cold winter night when a little comfort is needed. Curl up with a good book in front of a fire and enjoy this easy to make recipe.

Do you love rice pudding? What is your favorite comfort food? Please leave me a comment below.

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5 from 4 votes

Sheer Birinj – Afghan Rice Pudding with Almonds and Cardamom

Sheer Birinj is a true comfort dessert you are sure to love. Flavored with a bit of cardamom and cinnamon, the whole dish can be made in one pot!

Course Dessert
Cuisine Afghanistan

Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes

Servings 4

Calories 259kcal

Author International Cuisine

Ingredients
½ cup rice Calrose works best for this recipe
1 ½ cups whole milk
1 tablespoon butter
1/3 cup sugar
½ teaspoon ground cardamom
Cinnamon for garnish
2 tablespoons slivered almonds

Instructions
Preheat oven or crock pot to 250 degrees
Put all the ingredients except the cinnamon in the oven proof pot with a lid or in a crock pot.
Stir well and cover
Cook 1 hour
Remove pot from oven or lid from crock and stir.
Put back in oven and bake an additional 45 minutes.
You want the rice to be tender and the consistency creamy.
Be sure not to overcook!
Remove from oven or turn off crock and let cool for a few minutes with the lid on.
Serve with a little cinnamon garnish on top.

Nutrition
Calories: 259kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 182mg | Sugar: 21g | Vitamin A: 235IU | Calcium: 123mg | Iron: 0.4mg

You may also enjoy learning a bit more about Afghanistan here is Our journey to Afghanistan

If you are looking for more Afghan recipes be sure to check out the other authentic Afghanistan recipes below.

bolani – A stuffed flatbread

Kebab-e-murgh Chicken Kebab marinated in a yogurt cumin sauce.

Kabuli Pulao – Afghan rice dish made lamb, carrots, raisins and apricots.

Borani Banjan – Eggplant baked in a tangy tomato sauce

Afghan Salata – cucumbers, tomatoes and onions with a light lemon dressing

Afghan Salata – Tomatoes, Cucumbers and Onions with Lemon Dressing

April 30, 2014 By Darlene at International Cuisine

Afghan salata, a salad without oil in the dressing! Good for you and your waistline. Afghans take pride in cutting up the vegetables in small uniform pieces. It is a beautiful light salad. Of course other vegetables could be substituted if something is not in season.

Afghanistan is blessed to be able to grow many vegetables and this salata pronounced sa-laa-ta is the perfect accompaniment to the more hearty Afghan dishes. It is light and can be made with many variations like carrots or mint, you get the idea. The best part of this salad is the dressing. A good reminder that simply lemon with a dash of salt and pepper allows the natural flavors of the vegetables to shine.

Afghan salata would be a lovely salad to go with just about any main dish. An especially wonderful dish when you have an abundance of tomatoes or cucumbers in your garden. I made this with my favorite tomato the globe. What is your favorite tomato?

This is a perfect recipe for summer. Take it along on a picnic with some Afghan kebabs and bolani for a well rounded meal.

You can also simply scoop up the salad with some naan bread. Why not sit on the floor and eat using your right hand for an authentic Afghan experience.

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5 from 1 vote

Salata Tomatoes, Cucumbers and Onions with Lemon Dressing

Afghan Salata is a super healthy salad that doesn't have oil in the dressing. Feel free to use whatever fresh vegetables and herbs are in season for a real treat

Course Salad
Cuisine Afghanistan

Prep Time 10 minutes

Servings 4

Calories 44kcal

Author International Cuisine

Ingredients
2 medium size tomatoes diced
2 Persian cucumbers or 1 regular cucumber peeled and diced
1 small red onion diced
½ cup fresh cilantro chopped
¼ cup fresh squeezed lemon juice
1 teaspoon salt
½ teaspoon ground black pepper

Instructions
Place all ingredients in a bowl and mix well.

Nutrition
Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 589mg | Potassium: 416mg | Fiber: 2g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 21.7mg | Calcium: 33mg | Iron: 0.6mg

You may also enjoy learning a bit more about Afghanistan here is Our journey to Afghanistan

If you are looking for more Afghan recipes be sure to check out the other authentic Afghanistan recipes below.

bolani – A stuffed flatbread

Kebab-e-murgh Chicken Kebab marinated in a yogurt cumin sauce.

Kabuli Pulao – Afghan rice dish made lamb, carrots, raisins and apricots.

Borani Banjan – Eggplant baked in a tangy tomato sauce

Sheer Birinj – Rice pudding with almonds and cardamom

Borani Banjan –Afghan Eggplant Dish

April 29, 2014 By Darlene at International Cuisine

This Borani Banjan is an Afghan eggplant recipe. It is an amazingly delicious side dish or vegetarian main dish is made using the freshest ingredients. The end result is a melding of great flavors to be scooped up with some fresh naan bread and served with a garlicky yogurt sauce.

Afghanistan grows many things which includes all the ingredients in this dish. Eggplants, and tomatoes and cilantro are a wonderful combination. Add in those spices and you have an incredible dish. It is layered like a lasagna.

The flavors meld together beautifully while baking and it turns out almost like an eggplant stew. Perfect to scoop up with some naan bread. My husband who is not a big fan of eggplant loved this dish.

This was the dish that really gave me that exotic feeling especially while eating with your hands. Give it a try!

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4.6 from 10 votes

Borani Banjan – Eggplant Baked in a Tangy Tomato Sauce

A delicious eggplant dish that makes a lovely side dish or vegetarian main dish called Borani Banjan. An authentic recipe from Afghanistan

Course Side Dish
Cuisine Afghanistan

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Servings 4

Calories 186kcal

Author International Cuisine

Ingredients
2 medium size Chinese eggplants cut in half lengthwise and then sliced
2 tablespoons olive oil divided
3 medium tomatoes cut into slices
6 cloves of garlic minced
1 teaspoon turmeric, ground
1 teaspoon curry powder, ground
1 teaspoon paprika
1 ½ teaspoon salt divided
½ teaspoon black pepper ground
2 tablespoons tomato paste
1 ½ cup chicken or vegetable broth
1 cup fresh cilantro chopped
1 cup Greek style yogurt
1 teaspoon garlic salt

Instructions
Turn on the broiler.
Arrange the slices of eggplant on a cookie sheet, drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon of salt.
Broil on each side for a few minutes until golden brown.
Set the oven temperature to 375 degrees.
In a fry pan, heat the remaining olive oil and sauté the garlic over medium heat for two minutes.
Add the remaining 1 tsp salt, turmeric, curry powder, paprika, pepper, and tomato paste. Stir all together for another minute.
Add the broth to the pan and bring to a boil. Once boiling reduce to simmer for 5 minutes.
Pour 1/3 of the liquid into a 9x12 baking dish and spread across the bottom.
Arrange ½ of the eggplant slices and tomato slices on top of the sauce.
Sprinkle half of the cilantro on top of the tomato slices.
Pour over another 1/3 of the sauce.
Repeat with another layer of eggplant, tomatoes and cilantro.
Finish with the remaining liquid by pouring the rest over the top.
Cover the baking dish with foil and place in the oven for 40 minutes.
Remove the foil and cook another 5 minutes.
Mix together the Greek yogurt and garlic salt.
Serve with the Borani Banjan and Naan bread.

Nutrition
Calories: 186kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1869mg | Potassium: 1004mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1335IU | Vitamin C: 28.1mg | Calcium: 104mg | Iron: 1.6mg

If you like this recipe be sure to check out the other authentic Afghan recipes listed below.

bolani – A stuffed flatbread

Kebab-e-murgh Chicken Kebab marinated in a yogurt cumin sauce.

Kabuli Pulao – Afghan rice dish made lamb, carrots, raisins and apricots.

Afghan Salata – cucumbers, tomatoes and onions with a light lemon dressing

Sheer Birinj – Rice pudding with almonds and cardamom

If you would like to learn more about the country be sure to check out “Our Journey to Afghanistan“

Kabuli Pulao -Afghan rice dish with lamb, carrots, raisins and apricots

April 29, 2014 By Darlene at International Cuisine

Afghan Rice dishes are quintessential to Afghan cuisine, this recipe called Kabuli Pulao is complex and amazing. Weddings and family gatherings may feature several different rice dishes. Reputations are built on how well a rice dish is made. These elaborate dishes come in many flavors with each preparation being unique with its own name. This Kabuli Pulao is cooked with a unique blend of spices creates an amazing feast for all the senses.

This Kabuli Pulao is from the north in Afghanistan and many consider this to be the national dish. It is easy to see why, the dish is succulent with a lovely combination of flavors. It is not spicy like Biryani but has an elegance to it with glistening carrots and raisins and then the tenderness of the lamb. It is mild yet very flavorful. It has hints of cardamon, cinnamon and saffron. It may just be the sugar water at the end that is the crown jewel.

Remember this is a typically a special occasion dish. You can also add some toasted almonds or pistachios which would be a wonderful addition and totally authentic.

You will want to use Basmati rice for this dish or certainly a long grain one.

Why not set up a dastarkhan (covering) on the floor, add in some pillows, have a hand washing ritual and try eating with your right hand. It takes a little practice but once you get it you just may like it! It is a really fun way to enjoy a meal with friends and family.

Dastarkan

Unbelievably delicious!

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4.17 from 62 votes

Kabuli Pulao (Afghan rice dish with lamb, carrots, raisins and apricots)

Kabuli Pulao is considered to be the national dish of Afghanistan. This recipe is elegant and delicious, you will love it!

Course Side Dish
Cuisine Afghanistan

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Servings 6

Calories 602kcal

Author International Cuisine

Ingredients
1 cup basmati rice or other long grain rice
1 lb. lamb cut into pieces
2 carrots peeled and grated
4 green cardamom pods
1 cup apricots dried
1 cup raisins
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon saffron essence
2 teaspoon cumin seeds
2 tablespoons sugar
2 sticks of cinnamon
½ cup olive oil

Instructions
Heat the ½ cup of olive oil in a fry pan to medium, add the lamb with fat and fry until a golden brown.
Add 1 cup of water and 1 teaspoon salt. (The oil will splatter when you add the water so be careful). Cover and simmer until the meat becomes tender.
Wash the rice and then soak for 20 minutes. Cook the rice following the package instructions for only half the time with 2 teaspoons cumin seeds and 1 teaspoon salt.
Drain the rice and set aside
In the meat mixture add the carrots, raisins, cardamom , apricots, cinnamon and 1 teaspoon black pepper. Cook all together for a minute or so.
Now add in the ½ boiled rice and ½ teaspoon of saffron essence.
Stir all together
In another pan, cook the 2 tablespoons of sugar in a saucepan till it melts and add ½ cup water and mix well. Pour this sugar mixture on top of the rice mixture and simmer for 20 minutes.
Serve hot!

Nutrition
Calories: 602kcal | Carbohydrates: 54g | Protein: 16g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 456mg | Potassium: 561mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3905IU | Vitamin C: 5.4mg | Calcium: 61mg | Iron: 3.1mg

You may also enjoy learning a bit more about Afghanistan here is Our journey to Afghanistan

If you are looking for more Afghan recipes be sure to check out the other authentic Afghanistan recipes below.

bolani – A stuffed flatbread

Kebab-e-murgh Chicken Kebab marinated in a yogurt cumin sauce.

Kabuli Pulao – Afghan rice dish made lamb, carrots, raisins and apricots.

Borani Banjan – Eggplant baked in a tangy tomato sauce

Afghan Salata – cucumbers, tomatoes and onions with a light lemon dressing

Sheer Birinj – Rice pudding with almonds and cardamom

Kebab e Murgh – Afghan Chicken Kebab Marinated in a Yogurt Sauce

April 29, 2014 By Darlene at International Cuisine

Kebab e murgh is a wonderful main dish for any occasion. We typically think of Kebabs as being on a skewer. In Afghanistan they come in many shapes and sizes. Each Kebabi (Kebab sellers) has their own special recipe and flair. The kebabs are typically made of lamb but chicken and beef are also common. It just may be the yogurt that makes this recipe so exceptional.

It is the yogurt marinade made with lots of garlic, cumin and coriander that makes these chicken kebabs so tender and flavorful. No one really knows why, but it is believed that the calcium in yogurt interacts with the protein in meats. This interaction creates a tender piece of meat. The yogurt also carries the flavors deeper into the meat as well. It is no wonder that yogurt has been used as a tenderizing agent for centuries.

If you would like to make this recipe Plant Paradox friendly simply use plain goat milk yogurt, it works just the same as the whole milk yogurt as a tenderizer. Of course you will also want to use pasture raised chicken as well. Also you would use cayenne or hot paprika if you want some heat instead of red pepper flakes.

Kebabs are usually served on a flat bread called naan with a few condiments, like red pepper flakes and sumac. Serve these juicy, tender treats the same way.

You will love this scrumptious recipe for Afghan Chicken called Kebab e Murgh, enjoy!

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4.67 from 3 votes

Kebab e Murgh - Chicken Kabab Marinated in a Yogurt Cumin Sauce

A super flavorful, tender and juicy main dish called Kebab e Murgh. It is a chicken kebab that you will make again and again. An authentic recipe from Afghanistan.
If you want to make this Plant Paradox friendly, use plain goat milk yogurt instead of whole milk yogurt, pasture raised chicken and if you want a little heat add a pinch of cayenne or hot paprika instead of the red pepper flakes.

Course Main Dish
Cuisine Afghanistan

Servings 6

Calories 578kcal

Author International Cuisine

Ingredients
3 cups plain yogurt whole milk
6 cloves garlic minced
½ teaspoon garlic powder
1 teaspoon cumin ground
1 teaspoon coriander ground
½ teaspoon black pepper ground
1 tablespoon salt
3 lbs. chicken thighs boneless and skinless
ground sumac for garnish
red pepper flakes for garnish
sliced lemon for garnish
flat leaf parsley for garnish

Instructions
Mix all ingredients except the chicken thighs together in a bowl. Once mixed well, add in the chicken and coat all the pieces well.
Cover the bowl and refrigerate - or pour the contents in a ziplock bag and refrigerate at least 24 hours.
Take the chicken out and place into a colander to drain off the yogurt marinade. You want to remove as much of the marinade as possible by wiping it off.
Spray your grill grates with some oil.
Turn on your BBQ grill and get to a nice hot temperature.
Grill the chicken about 7 minutes a side until they are cooked through.
Remove chicken, cover in foil and let rest for 5 minutes before serving.
Serve warm with naan bread
Garnish with lemons, parsley, sumac and red pepper flakes.

Nutrition
Calories: 578kcal | Carbohydrates: 7g | Protein: 41g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 238mg | Sodium: 1395mg | Potassium: 672mg | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 1.6mg | Calcium: 175mg | Iron: 1.9mg

I hope you will also read a bit more about the country. You can find more information here Our Journey to Afghanistan

If you like this recipe be sure to try some other authentic Afghanistan recipes below:

Bolani -Afghan stuffed flat bread

Kabuli Pulao – Afghan rice dish made lamb, carrots, raisins and apricots.

Borani Banjan – Eggplant baked in a tangy tomato sauce

Afghan Salata – cucumbers, tomatoes and onions with a light lemon dressing

Sheer Birinj – Rice pudding with almonds and cardamom

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