Ramadan Recipes: Afghan Pasta

Ramadan Recipes: Afghan Pasta

Afghan pasta, known for its delightful flavors and simplicity, is a perfect dish for your Ramadan table. It combines tender pasta with a fragrant blend of spices, creating a mouthwatering experience. This Ramadan, savor the essence of Afghan cuisine with this easy-to-follow recipe for a satisfying meal your family will love.

This article was previously published on UAE Moments. To see the original article, click here

  • Ingredients

    • 15 Minutes
    • 6 Serving
    • 220 Calories

Afghan Pasta

8 garlic cloves, 6 finely chopped, 2 finely grated
1 cup plain whole-milk yogurt (not Greek)
3 Tbsp. finely chopped mint, plus leaves for serving
3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
1 Tbsp. extra-virgin olive oil
1 lb. ground beef (20% fat)
2 large onions, finely chopped
1½ tsp. ground coriander
1½ tsp. ground cumin
¾ tsp. cayenne pepper
3 Tbsp. double-concentrated tomato paste
1 28-oz. can crush tomatoes
16 oz. pappardelle, rigatoni, or penne

  • Method & Directions

    • 50 Minutes
  1. Making the Yogurt Sauce
    تم نسخ الرابط
    Stir together 2 garlic cloves (finely grated), 1 cup plain whole-milk yogurt, 3 Tbsp. finely chopped mint, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a medium bowl. Chill the yogurt sauce while you prepare the meat sauce.
  2. Browning the Ground Beef
    تم نسخ الرابط
    Heat 1 Tbsp. extra-virgin olive oil in a large Dutch oven or another heavy pot over medium heat. Add 1 lb. ground beef (broken into large 3" clumps) to the pot and season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook without stirring until the meat is browned underneath, and some fat has cooked out, which takes about 6–8 minutes.
  3. Preparing the Meat Sauce
    تم نسخ الرابط
    Break up the meat with a wooden spoon, then add 2 large onions (finely chopped) and the remaining 6 garlic cloves (finely chopped). Stir in 1½ tsp. ground coriander, 1½ tsp. ground cumin, ¾ tsp. cayenne pepper, and the remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally until the onions are softened, which takes about 6–8 minutes. Add 3 Tbsp. double-concentrated tomato paste and cook, stirring, until the tomato paste darkens in color, approximately 2 minutes.
  4. Simmering the Meat Sauce
    تم نسخ الرابط
    Pour in one 28-oz. can crushed tomatoes and 2 cups water. Stir to combine. Bring the mixture to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally until the sauce thickens and the flavors meld together, approximately 30–35 minutes.
  5. Cooking the Pasta
    تم نسخ الرابط
    About 10 minutes before the sauce is done, cook 16 oz. pappardelle, rigatoni, or penne in a large pot of boiling salted water. Stir occasionally and cook until the pasta is very al dente, which is about 2 minutes less than the package directions. Use tongs to transfer the pasta to the pot with the sauce. Add 1 cup pasta cooking liquid and cook over medium heat. Toss constantly until the pasta is al dente and the sauce slightly thickens, which takes about 2 minutes.
  6. Serving the Dish
    تم نسخ الرابط
    Divide the pasta among bowls. Drizzle the yogurt sauce over it and top with mint leaves. Enjoy!

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recipe print page - Kuwait Moments