Mantu
Delicate Afghan steamed dumplings filled with spiced minced lamb and onion, served on a bed of garlicky yogurt and tomato sauce — a celebration dish of exquisite flavour.
46 ricette usando aglio — Kabuli pulao, mantu, bolani: piatti profumati e speziati dal crocevia dell'Asia.
Queste 46 ricette afghane con aglio sono pronte in circa 77 minuti in media, con 220–720 kcal per porzione, e 26% sono valutate sufficientemente facili per una sera feriale. Ogni ricetta include quantità esatte degli ingredienti, istruzioni passo dopo passo e nutrizione completa per porzione.
La cucina afghane — Kabuli pulao, mantu, bolani: piatti profumati e speziati dal crocevia dell'Asia — porta le sue proprie tecniche distintive e condimenti a ogni ingrediente che tocca. Quando i cuochi afghane lavorano con aglio, raggiungono le sue proprie spezie regionali, grassi e miscele di spezie caratteristiche, e le tecniche più comuni in queste ricette sono simmerazione, frittura, bollitura e vapore.
La fondazione aromatica della cucina salata quasi ovunque — pungente crudo, dolce e delicato quando cotto. In questa collezione è più spesso cotto con fine sea salt, onion, ground coriander, turmeric, plain yogurt e dried mint. I piatti qui abbracciano i classici afghane pronti in soli 32 minuti a cotture più lente e coinvolte che ricompensano un pomeriggio rilassato.
Preferito dai lettori: Ashak — Afghan Leek Dumplings è il piatto con la valutazione più alta in questa collezione con 4.9★ da 1,654 valutazioni.
Delicate Afghan steamed dumplings filled with spiced minced lamb and onion, served on a bed of garlicky yogurt and tomato sauce — a celebration dish of exquisite flavour.
Thin flatbread filled with spiced potato, leek or pumpkin, pan-fried in oil until golden and crispy — Afghanistan's most beloved street food and celebration bread.
A fragrant Afghan lamb stew cooked down with spinach, leeks, coriander and dried fenugreek leaves until deeply green and intensely flavoured.
Delicate Afghan dumplings filled with spiced leek and spring onion, served on a bed of yoghurt and topped with a rich lamb and tomato sauce and dried mint.
Afghanistan's celebrated steamed dumplings — delicate pasta parcels filled with spiced minced beef and onion, served on a bed of yogurt and topped with a rich tomato-chickpea sauce.
Delicate Afghan dumplings filled with scallions and leeks, topped with meat sauce and yogurt.
Tender fried eggplant layered with spiced tomato sauce and cooling yogurt — Afghanistan's beloved vegetable dish.
Afghanistan's most celebrated dish for guests — delicate steamed dumplings filled with spiced beef and onion, draped in a yogurt and tomato sauce, topped with split peas and dried mint. A labour of love.
Afghanistan's beloved stuffed flatbread — thin rounds of unleavened dough filled with spiced potato, leek or pumpkin, pan-fried until golden and flaky. The street food of Kabul.
Afghanistan's essential everyday soup — bone-in lamb and chickpeas simmered in a fragrant tomato and vegetable broth with turmeric, coriander and cinnamon. Ladled over flatbread for a complete meal.
Afghan leek and scallion dumplings topped with spiced ground beef and yoghurt sauce — a national treasure.
Afghan baked sweet pumpkin in a spiced tomato meat sauce, topped with garlicky yoghurt — a beautiful autumn dish.
Afghanistan's celebration dumpling: paper-thin pasta filled with sautéed leeks, topped with garlic yoghurt and spiced lamb sauce.
Afghan Market Lemon Herb Rice Bowl brings afghan flavor to a practical rice bowl built with chicken thighs, coriander, yogurt, lamb and dried mint, and a fresh cilantro finish.
Afghan Village Smoky Tomato Soup brings afghan flavor to a practical soup built with mushrooms, coriander, yogurt, lamb and dried mint, and a fresh cilantro finish.
Afghan Garden Sesame Lime Skillet brings afghan flavor to a practical skillet dinner built with cauliflower, coriander, yogurt, lamb and dried mint, and a fresh cilantro finish.
Afghan Harbor Charred Pepper Noodles brings afghan flavor to a practical noodle dish built with rice noodles, coriander, yogurt, lamb and dried mint, and a fresh cilantro finish.
Afghan Mountain Green Herb Salad brings afghan flavor to a practical salad built with grilled chicken, coriander, yogurt, lamb and dried mint, and a fresh cilantro finish.
Afghan Homestyle Smoky Tomato Traybake brings afghan flavor to a practical traybake built with sweet potatoes, coriander, yogurt, lamb and dried mint, and a fresh cilantro finish.
Afghan Street Sesame Lime Fritters brings afghan flavor to a practical fritters built with salted fish, coriander, yogurt, lamb and dried mint, and a fresh cilantro finish.
Afghan Golden Charred Pepper Breakfast Plate brings afghan flavor to a practical breakfast plate built with beans, coriander, yogurt, lamb and dried mint, and a fresh cilantro finish.
Small steamed dumplings filled with spiced ground beef and onion, topped with a garlicky yogurt sauce and a split pea and tomato topping.
Delicate dumplings filled with scallions and leeks, boiled and topped with a spiced ground meat sauce and garlicky yogurt.
Tender lamb or beef braised with a large quantity of spinach and fresh herbs until deeply savory, a comforting Afghan home-cooked stew.
A regional spelling and variation of aushak, delicate scallion-filled dumplings topped with meat sauce and garlic yogurt, a celebratory Afghan dish.
Fried eggplant slices layered with a spiced tomato sauce and topped with garlicky yogurt, a beloved Afghan appetizer or side.
Lamb braised with a generous double portion of onions until they nearly melt into the rich, deeply savory sauce.
A simplified, lighter version of qorma-e-sabzi, spinach simmered with onions and light seasoning, served over plain rice for an easy weeknight meal.
Spiced ground beef meatballs simmered in a rich tomato and turmeric sauce, a hearty Afghan home dish traditionally served over steamed rice.
A hearty soup of mixed beans, chickpeas and small noodles in a spiced tomato broth, finished with fresh mint and yogurt, a comforting Afghan classic.
Cracked wheat and red lentils simmered together with warming spices into a thick, savory porridge, a nourishing Afghan comfort dish.
Firm white fish fillets marinated in turmeric, garlic and tamarind, then baked until flaky, an Afghan preparation that balances earthy spice with tang.
Flat, coarsely textured spiced beef patties studded with tomato and coriander seed, pan-fried until crisp-edged, the Afghan and Pashtun classic chapli kebab.
Delicate dumplings filled with scallion and leek, topped with a spiced ground meat sauce and garlicky yogurt, the elegant Afghan dish known as aushak.
Steamed beef and onion dumplings topped with garlicky yogurt and a spiced split-pea sauce, the celebrated Afghan dish known as mantu.
A whole chicken rubbed with browned garlic, coriander and turmeric, roasted until deeply golden, an Afghan-spiced take on a classic Sunday roast.
Fried eggplant slices layered with a spiced tomato sauce, baked and topped with garlicky mint yogurt, the beloved Afghan dish borani banjan.
Fragrant Afghan-style rice with tender chicken, caramelized carrots and raisins, finished with garlic and lemon.
Pan-fried Afghan-style flatbreads stuffed with garlicky potato and scallion, similar to bolani, served with yogurt and mint.
A fragrant Afghan-inspired rice bowl with garlicky sautéed spinach, warmed with ginger and a touch of orange zest.
Fragrant Afghan-inspired herbed rice served with grilled fish, brightened with fresh mint, cilantro and lemon.
A warming Afghan-style split pea and lentil stew brightened with garlic, lemon and a fried garlic-tomato topping.
Bell peppers stuffed with Afghan-spiced ground beef and rice, finished with a warm orange and ginger tomato sauce.
A layered Afghan-inspired eggplant casserole with garlicky tomato sauce and a cool mint yogurt topping, baked until bubbling.
A spiced, crispy-edged Afghan-style beef patty inspired by chapli kebab, served burger-style with garlic and lemon yogurt.
A festive Afghan holiday plate of steamed beef and onion dumplings (mantu) topped with garlicky yogurt and a tomato-lentil sauce.
Scegli teste ferme e pesanti con pelle stretta e cartacea e nessun germoglio verde o macchia morbida. L'aglio fresco supera di gran lunga il pre-tritato in barattolo, che ha un sapore piatto e leggermente acido.
Schiaccia per rilasciare più dei suoi composti pungenti, affetta per un morso più mite, o arrostisci intero fino a diventare succoso e dolce. Aggiungi l'aglio tritato in ritardo e continua a muoverlo — brucia e diventa amaro in pochi secondi.
Mangiato in piccole quantità, ma una fonte di allicina e altri composti di zolfo legati ai benefici cardiaci e immunitari.
La maggior parte di queste 46 ricette afghane con aglio sono pronte in circa 77 minuti da inizio a fine. La più veloce, Afghan Market Lemon Herb Rice Bowl, richiede circa 32 minuti, mentre i piatti cotti più lentamente durano fino a 135 minuti.
In questa collezione vanno da circa 220 a 720 kcal per porzione, in media 430 kcal — Afghan Borani Banjan (Fried Eggplant with Yogurt and Tomato Sauce) è l'opzione più leggera con 220 kcal.
Bolani — Afghan Stuffed Flatbread è un ottimo posto per iniziare — è valutato easy e si riunisce in circa 50 minuti. 26% delle ricette qui sono adatte ai principianti.
In queste ricette, aglio è più spesso abbinato a fine sea salt, onion, ground coriander, turmeric, plain yogurt e dried mint. Le cucine afghane si affidano anche a le sue proprie spezie regionali, grassi e miscele di spezie caratteristiche.
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