Afghan Pastry Recipe

 HOW TO COOK AFGHAN PASTRY BOLANİ

Ingredients For Afghan Pastry

5 sheets of phyllo dough

1 onion

1 chopped cabbage

1 bunch of chopped nettle

2 leeks

4 tablespoons of soy sauce

5 tablespoons of margarine

1 grated white cheese

1 teaspoon of salt, pepper

1 teaspoon of dry mint

1 bottle of mineral water

1 egg yolk

Preparation Of Afghan Pastry

In a pot, melt your margarine nicely and add finely chopped onions and leeks, sauté them. Then add finely chopped nettle, chopped cabbage, salt, pepper and dry mint. Take it off the heat and add grated white cheese, mix it well. Open the phyllo dough sheets one by one, brush them with mineral water, put the mixture that you have prepared on top and roll it in a spiral shape. Then put them in a baking tray, brush the top with the egg yolk and put it in the oven.

Wait for it to turn golden brown, and enjoy!

Note: Don't forget to preheat the oven to 180 degrees. I didn't write any time because it depends on the ingredients you put in. "

This is a recipe for an Afghan pastry called "Afghan Börek" that can be made by following the steps described above. The dish typically contains a meat or vegetable filling, wrapped in phyllo dough, and is usually served as a savory snack.

Bon appétit,

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Food Exe

About the country it belongs to

Afghanistan's cuisine is based on meat, bread, and rice. The most important dish for Afghans is "Palau", which is a meat or vegetable rice dish, and "Chalau", which is white rice. Rice dishes are made in hundreds of different ways with meat, chicken, and vegetables.

Bread is also very important in Afghan's eating habits. They even eat bread with rice. Meat is used in almost all main dishes, as it is both delicious and abundant in the country where livestock farming is widespread.

Afghans use almost every cooking technique. When making rice, they use almost all of these techniques. They boil rice, simmer meat, sauté onions, and steam rice.

Rice is very important for Afghans. For rice to be considered "Palau", the color must be red, brown, or green, depending on the ingredient it is cooked with. Rice that is made with meat, chicken, or vegetables is "Palau", while simply made white rice is "Chalau".

Afghan cuisine has preserved its own essence and has been almost unaffected by foreign cuisine, it is one of the rare cuisines that have not been influenced by other cuisines. It only shares some dishes with Iran. Afghan cuisine is very homogeneous and does not show regional differences. Only Turkmens and Uzbeks living in northern Afghanistan have a little difference, they also eat rice but their cooking methods are different. They cook rice with other vegetables by boiling them together. In other regions, rice is first boiled alone, then left in the steam with meat.

Afghan cuisine also uses a lot of herbs and fresh herbs. The most commonly used are fresh and dry coriander, onion, mint, garlic, leek, powdered red pepper, cinnamon, cloves, cashew powder, cumin, black cumin, and a spice mixture called garam masala.

Afghans also consume a lot of yogurt. They use yogurt in both dishes and in its preparation.

Afghans also cook different rice dishes on special occasions. The most important of these is the 31st of March, which is the "Afghan New Year" and is celebrated with a special rice dish called "Nān-i Nowruz" which is made with seven different colored rice. 

Men in Afghanistan enjoy cooking very much. For them, cooking is usually calming and relaxing. They sometimes even have cooking competitions with friends. According to Afghan men's philosophy, "cooking" is not a privilege that is specific to women.

Eating habits in Afghanistan vary between rural areas and city life. In rural areas, villagers are usually livestock farmers. Morning meals are simple but delicious. In the morning, they drink fresh milk and eat fresh bread with fresh butter. In cities, however, European-style breakfast has been adopted.

Lunch is an important meal. This meal is usually a very rich and heavy soup. This soup is made with fatty meat and vegetables. This soup is eaten with a long and wide bread called "Afghan bread", made from unrefined flour. This bread is very delicious. Afghans put small pieces of bread on their plates, pour soup on top, and add meat and vegetable pieces. This soup is more like a complete meal. Usually, salad or fresh onion is served with the meal.

In the evening, they usually eat meat rice. If there are guests, the rice is cooked with chicken instead of meat.

Afghans eat a lot of sweets. They usually eat them by frying and pouring dark syrup on top or by sprinkling sugar. The most used ingredients in the preparation of these sweets are almonds, rose water, saffron, pistachios, walnuts, green lemons or lemons and butter that has been taken with soda.