Sultan Hassani

Sheer Yakh, which literally means “ice milk,” is the Afghan 🇦🇫 iced cream. Traditional Sheer Yakh is handcrafted using ancient methods, without any modern technology. Using an ice bucket, often a large, metal cylinder with a smaller cylinder or bucket inside. The preparation of Sheer Yakh on the streets of Afghanistan goes beyond just a culinary process; it represents an age-old tradition. To simplify this process at home, and to give it a modern touch, we use an ice machine. Ingredients: 500 ml or 2 cups of full-fat milk 250 ml or 1 cup of cream 1 cup of sugar 1 teaspoon of ground cardamom 1 teaspoon of rose water pinch of salt Instructions: Step 1: The mixture Pour the milk into a pan and begin heating it. Add the cream, ground cardamom, rose water, a pinch of salt, and sugar. Stir for about 15 minutes, being careful not to let the mixture boil. Let it cool, then refrigerate for a few hours (for best results, for about 12 hours). Step 2: The machine An ice cream maker consists of two parts: a stirring mechanism and a cooling container. The cooling container needs to be chilled in the freezer for 12 hours beforehand. Step 3: Making Ice Cream Poured the ice cream mixture into the ice cold container. Because the container’s walls are ice-cold, a thin layer of the ice cream mixture freezes onto them. This layer is scraped almost immediately by the stirring mechanism from the wall. This process keeps the ice crystals small and prevents them from freezing into one large lump of ice. Smaller crystals give the ice cream a finer texture. The preparation time of this process varies from 30 minutes to an hour. Serve the ice cream with pistachios or walnuts. Music: piano sultan qalbam #sheeryakh #afghanicecream #afghanstreetfood #afghanfood #sultanhassani #silkcooking

🍉 How to make oven fries Ingredients: • 4 large potatoes • 2 tablespoons of oil • Salt and pepper to taste • 1 teaspoon of ground coriander seeds • 1/2 teaspoon of chili flakes • 1/2 teaspoon of dried mint leaves Instructions: 1. Wash the potatoes thoroughly under running water to remove any dirt. 2. Cut the potatoes into fries of equal size. 3. Place the cut fries in a bowl of ice water and let them rest for about 10 minutes. This helps remove excess starch for a crispy texture. 4. Preheat the oven to 220°C (425°F). 5. Pat the fries dry with a kitchen towel to remove excess moisture. 6. Spread the fries evenly on a baking sheet lined with parchment paper. Put it bit oil on the fries. 7. Bake the fries in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping them halfway through for even cooking. 8. Remove the fries from the oven and toss them in a bowl with salt, pepper, ground coriander seeds, chili flakes, and dried mint leaves. 9. thank me later #afghanovenfries #ovenfries #potatos

Sucuklu Yumurta, or Turkish 🇹🇷 sausage with eggs, is a popular Turkish breakfast dish. Here's a simple recipe to make it at home: Ingredients: • 150 grams of sucuk (Turkish sausage), sliced • 4 eggs • 1-2 tablespoons of olive oil or butter • Salt to taste • Black pepper to taste • Optional: Red pepper flakes, fresh parsley for garnis Instructions: 1. Prepare the Sucuk: • Slice the sucuk into thin rounds, about 1/4 inch thick. 2. Cook the Sucuk: • Heat the olive oil or butter in a non-stick frying pan over medium heat. • Add the sliced sucuk and cook for about 2-3 minutes on each side until they start to brown and release their fat. 3. Add the Eggs: • Once the sucuk is nicely browned, reduce the heat to low. • Crack the eggs into the pan, spreading them out around the sucuk slices. • Cook the eggs to your desired doneness. For sunny side up, cook until the whites are set but the yolks are still runny. If you prefer the yolks more cooked, you can cover the pan with a lid to steam the tops of the eggs. 4. Season: • Sprinkle salt and black pepper over the eggs. Add red pepper flakes if you like a bit of heat. 5. Serve: • Once the eggs are cooked to your liking, remove the pan from the heat. • Garnish with fresh parsley if desired. • Serve immediately with crusty bread for dipping. Tips: • Sucuk: Sucuk is a dry, spicy sausage commonly used in Turkish cuisine. It can be found in Middle Eastern or Mediterranean grocery stores. • Cooking Oil: Using butter adds a rich flavor, but olive oil is also a good option for a slightly lighter dish. • Doneness: Adjust the cooking time of the eggs to your preference. You can flip the eggs for an over-easy style if you prefer the yolks more cooked. #SucukluYumurta #turkishbreakfast #Sucuk

Kuku is an egg-based vegetarian dish made of whipped eggs folded in various green vegies, it is known as the green omelette. In Afghanistan, Iran and Azerbaijan also known as Kuku sabzi. It Is served either hot or cold as a side dish or a main course accompanied with rice, bread and either yogurt or salad. This how we make Kuku in our Family. Music: @Shukran Sozan #kuku #kookoo #Koekoesabzi #kukusabzi, #kookoosabzi #afghanfood #kuku #kookoo #Koekoesabzi #kukusabzi, #kookoosabzi #afghanistan #saphar #chendawul #afghancookbook #silkcooking #greenomelette #vegetarian #Omelette #afghancookbook #silkcooking #greenomelette #vegetarian #Omelette

Aash is a classic Afghan 🇦🇫 dish Ingredients for the soup Oil 1 large onion, finely chopped 2 cloves of garlic, pressed 1 teaspoon turmeric 3 fresh chilli peppers, finely chopped 250 grams of fresh tomatoes, diced 1 tablespoon tomato puree 100 grams of red beans 100 grams of chickpeas 1 litter of broth Spices: Black pepper Salt Coriander seeds Dried chili Ingredients for Noodles/Pasta: 400 grams of pasta flour (tipo 00) 1 teaspoon salt 4 eggs 2 egg yolks 2 teaspoons extra virgin olive oil Ingredients for the sauce: Oil 1 clove of garlic, pressed ½ teaspoon turmeric 250 grams of ground beef or veal Ingredients for presentation: Fresh coriander Yogurt Dried mint Chili #aush #afghannoodlesoup #afghansoup #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #sultanhassani #theafghanguythatcooks

How to make home made sheer Yakh, the Afghan 🇦🇫 ice cream Ingredients: 500 ml or 2 cups of full-fat milk 250 ml or 1 cup of cream 1 cup of sugar 1 teaspoon of ground cardamom 1 teaspoon of rose water pinch of salt Instructions: Step 1: The mixture Pour the milk into a pan and begin heating it. Add the cream, ground cardamom, rose water, a pinch of salt, and sugar. Stir for about 15 minutes, being careful not to let the mixture boil. Let it cool, then refrigerate for a few hours (for best results, for about 12 hours). Step 2: The machine An ice cream maker consists of two parts: a stirring mechanism and a cooling container. The cooling container needs to be chilled in the freezer for 12 hours beforehand. Step 3: Making Ice Cream Poured the ice cream mixture into the ice cold container. Because the container’s walls are ice-cold, a thin layer of the ice cream mixture freezes onto them. This layer is scraped almost immediately by the stirring mechanism from the wall. This process keeps the ice crystals small and prevents them from freezing into one large lump of ice. Smaller crystals give the ice cream a finer texture. The preparation time of this process varies from 30 minutes to an hour. Serve the ice cream with pistachios or walnuts. Music: Ahmad zahir #sheeryakh #afghanicecream #afghanstreetfood #afghanfood #sultanhassani #silkcooking

Sheer Yakh, which literally means “ice milk,” is the Afghan 🇦🇫 ice cream. Traditional Sheer Yakh is handcrafted using ancient methods, without any modern technology. Using an ice bucket, often a large, metal cylinder with a smaller cylinder or bucket inside. The preparation of Sheer Yakh on the streets of Afghanistan goes beyond just a culinary process; it represents an age-old tradition. To simplify this process at home, and to give it a modern touch, we use an ice machine. Ingredients: 500 ml or 2 cups of full-fat milk 250 ml or 1 cup of cream 1 cup of sugar 1 teaspoon of ground cardamom 1 teaspoon of rose water pinch of salt Instructions: Step 1: The mixture Pour the milk into a pan and begin heating it. Add the cream, ground cardamom, rose water, a pinch of salt, and sugar. Stir for about 15 minutes, being careful not to let the mixture boil. Let it cool, then refrigerate for a few hours (for best results, for about 12 hours). Step 2: The machine An ice cream maker consists of two parts: a stirring mechanism and a cooling container. The cooling container needs to be chilled in the freezer for 12 hours beforehand. Step 3: Making Ice Cream Poured the ice cream mixture into the ice cold container. Because the container’s walls are ice-cold, a thin layer of the ice cream mixture freezes onto them. This layer is scraped almost immediately by the stirring mechanism from the wall. This process keeps the ice crystals small and prevents them from freezing into one large lump of ice. Smaller crystals give the ice cream a finer texture. The preparation time of this process varies from 30 minutes to an hour. Serve the ice cream with pistachios or walnuts. Music: Rocky theme song #sheeryakh #afghanicecream #afghanstreetfood #afghanfood #sultanhassani #the #afghanguythatcooks

Tonight, we celebrate the longest night of the year, ‘Shabe Yalda,’ which means ‘rebirth’ (of the sun). We celebrate the triumph of light over darkness. It is an ancient festive ceremony that has been celebrated mostly in Iran, Afghanistan, Tajikistan, Kurdistan, Azerbaijan and many more countries for centuries. Traditionally, Yalda Night is celebrated with family and friends, sharing drinks and food, such as (dried) fruits and nuts. Pomegranate and watermelon are iconic for this celebration. The ancient myth is that eating watermelon on this night creates immunity to the cold winter ahead. During this night people traditionally read poems from the divan Hafiz and interpret these to predict the future and understand the present. There is a saying in Farsi that goes something like this: ‘I wish you a long and happy life like Shabe Yalda, sweet as watermelon and fruitful as pomegranates’ Happy Yalda Night. #shabeyalda #yaldanight #havis #afghanistan #iran #azerbaijan #tajikistan #yalda #pomegranates

let me introduce you to Afghan 🇦🇫 macaroni. Ingredients • 250 g ground beef • Pasta (macaroni, penne, fusilli, or farfalle) • 2 garlic cloves, finely chopped • 1 tablespoon tomato paste • Olive oil • 1 teaspoon turmeric • Salt, pepper, and chili flakes to taste • Dried mint and fresh coriander (for garnish) Yogurt Sauce • Full-fat yogurt • 1 garlic clove • Salt Instructions 1. Prepare the meat Heat olive oil in a pan, sauté the garlic, and add turmeric. Add tomato paste and stir well. Season with salt, pepper, coriander seeds, and chili flakes. Add the ground beef and simmer. Then, add kidney beans and some water. Let it simmer for 20 minutes on low heat. 2. Cook the pasta Cook the pasta according to the package instructions. 3. Prepare the yogurt sauce Mix yogurt, finely chopped garlic, and salt. 4. Serve Spread a layer of yogurt sauce on a plate, add the pasta, and drizzle some extra sauce over it. Sprinkle dried mint and add the meat sauce. Garnish with fresh coriander. Enjoy! Music: Ahmed Zahir #afghanpasta, #Afghanmacaroni, #turkishpasta #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #Afghanifood #sultanhassani

Chainaki 🇦🇫, also known as teapot 🫖 lamb stew, is a traditional Afghan delicacy. It’s unique method of preparing stew in a teapot makes the dish truly stand out. A teapot allows the ingredients to cook in their own steam, which helps to retain moisture and flavors. The closed shape of the teapot keeps all the aromas trapped inside, creating a rich and tender stew. Ingredients: • 250 g lamb meat with fat, cut into pieces • 1 onion, sliced • 2 tomatoes, sliced • 2 cloves garlic, • Fresh chili peppers, to taste • Fresh coriander, for garnish • 2 tbsp soaked chana dal (split chickpeas) • A splash of water • A splash of oil (sunflower or olive oil) • Bread or naan, for serving Spices: • 1 tsp salt, to taste • 1 tsp black pepper • 1 tsp turmeric • 1 tsp ground coriander • 1 tsp ground cumin • 1 tsp chili powder, adjust for desired spiciness Instructions: 1. Preparation: • Cut the lamb into pieces, removing excess fat but leaving some for flavor. Set aside. Prepare all ingredients, Slice the tomatoes and onion, including the chopped coriander for garnish, if desired. 2. Mixing Ingredients: • Place the lamb, onion, tomatoes, garlic, fresh chili peppers, and soaked chana dal in a large teapot. 3. Adding Spices: • Add all the spices (salt, black pepper, turmeric, ground coriander, cumin, and chili powder) and mix well to distribute the flavors evenly over the meat and chickpeas. Add a splash of water and oil, then mix thoroughly. 4. Stewing: • Cover the spout of the teapot with aluminum foil (if using a teapot) to keep the steam inside. Place the pot in a preheated oven at 190°C (375°F) and let it stew gently for about 2.5 hours, stirring occasionally to ensure even cooking. 5. Serving: • Cut the bread or naan into pieces and place them on a serving plate. • Remove the teapot (chainaki) dish from the oven and ladle it over the plate with bread. Garnish with fresh coriander. 6. Enjoy your Chainaki Music @Shukran Sozan #chainaki #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanstreetfood #afghanculture #afghanshortcookingvideos #Afghanifood #sultanhassani

Kadoo Borani 🎃 🇦🇫 the classic Afghan Pumpkin with yoghurt sauce. Most people don’t know that pumpkin is a very popular dish in Afghanistan. Here’s a recipe that my mother use to make for us. Ingredients • 1 onion, thinly sliced • 1 kg butternut squash • 3 garlic cloves, minced • 100 ml yogurt • 2 tablespoons sugar • 1 teaspoon turmeric • 1 teaspoon dried chili pepper • 1 teaspoon coriander seeds • Black pepper and salt to taste • Oil Preparation: Step 1: Peel the pumpkin and cut it into 1 cm pieces. Pour a little oil into a pan and fry the pumpkin pieces until golden brown on both sides. Set the pumpkin aside and sprinkle sugar over it. Step 2: In the remaining oil, sauté 2 minced garlic cloves with the turmeric and stir well. Add half a cup of boiling water. Then add the dried chili pepper, black pepper, salt, and coriander seeds, and let it simmer for about 25 minutes on low heat. Step 3: Slice the onion into thin rings and fry them in some oil until soft. Now place the fried pumpkin pieces on top of the fried onions. Pour the mixture (qorma/sauce) over the pumpkin and onions, cover the pan, and let it simmer for another 20 minutes on low heat. Tip: Check the firmness of the pumpkin regularly with a fork; ensure that your final result has a bit of bite and doesn’t become too soft. Step 4: While the pumpkin is cooking in the pan, prepare the yogurt mixture. Mix the yogurt with a minced garlic clove and a pinch of salt. Spread this onto a flat plate. Step 5: Place the pumpkin pieces on top of the yogurt. Drizzle some extra yogurt over the pumpkin and pour the remaining sauce over it. Sprinkle some fresh coriander on top for added flavor. Step 6: Enjoy your Kadoo Borani! This recipe is from the cookbook Saphar: Afghan Traditional Dishes (link in bio). Music @farhaddaryaofficial #kadooburani #vegitarian #afghanpumpkin #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #sultanhassani #theafghanguythatcooks #parwinzamani #massoudhassani

Grilled Corn with Spicy Lime🇦🇫 Ingredients: • 4 ears of corn • 1 lime (or lemon) • 1 teaspoon coriander seeds • 1 teaspoon black pepper • 1-2 dried chili peppers (or to taste) • Salt to taste Instructions: 1. Prepare the spice mix: Grind the coriander seeds, black peppercorns, dried chili peppers, and salt together into a fine spice mix. You can use a mortar and pestle or a spice grinder. 2. Grill the corn: Preheat your grill or barbecue to high heat. Place the ears of corn directly on the grill and cook until they are golden brown and slightly charred on all sides. Turn the corn frequently to avoid burning. The goal is to keep the corn juicy inside. 3. Prepare the lime: Cut the lime in half. Dip the cut sides of the lime halves into the prepared spice mix. 4. Coat the corn: While the corn is still warm, use the spiced lime halves to rub over the corn. Press the lime gently against the corn as you rub it to ensure the spices stick well. 5. Serve: Serve the grilled corn immediately and enjoy the delicious combination of juicy corn with spicy, tangy flavors. Music: Fayaz hamid #afghanfood #grilledcorn🌽 #sultanhassanii #afghanshortcookingvideos

Watermelon Turshi 🍉🍉🍉, also known as Pickled Watermelon Rind, is an ancient pickling by method that is not commonly used today. In Afghanistan, especially in the countryside, pickles were made from watermelon rinds. The rind is generally not eaten due to its tough texture and bitter taste. However, when pickled, the texture softens during fermentation and absorbs the flavors of the mix ingredients used. This method allowed people to preserve the rinds for winter, reducing food waste and making use of every part of the watermelon. To ferment the watermelon rinds, leave them at room temperature (21°C) for at least 10 days. Ingredients: • Watermelon Rinds • Green Peppers • Red Peppers • Vinegar • Garlic • Coriander Seeds • Mustard Seeds • Sesame Seeds • Dried Mint • Warm Water Chutney: • Fresh Coriander • Red and Green Peppers • Vinegar • Garlic • Salt • Black Pepper Instructions: 1. Boil the Watermelon Rinds: Cook the watermelon rinds for about 15 minutes. 2. Prepare the Chutney Mix: While the rinds are boiling, prepare the chutney mix. Blend a bunch of fresh coriander, garlic, red and green peppers (to taste), a pinch of salt, black pepper, and vinegar until smooth. Set this mixture aside. 3. Assemble the Pickles: In a clean jar, start by adding the boiled watermelon rinds. Follow with the spices: coriander seeds, mustard seeds, sesame seeds, and dried mint. Add the peppers. 4. Add the Chutney Mix: Pour the chutney mix over the ingredients in the jar. Add a little warm water if needed and top off with more vinegar if required. 5. Fermentation: Seal the jar and leave it at room temperature for 10 days to ferment. After fermentation, the pickled watermelon rind is ready to be served. Enjoy the hotness #watermelonturshi # pickledwatermelonrind #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanstreetfood #afghanculture #afghanshortcookingvideos #Afghanifood #sultanhassani

Ashak, also known as Afghan🇦🇫dumplings, is one of the most beloved dishes in Afghanistan and definitely ranks in the top 3 most popular dishes among Afghans. This dish is often seen as difficult to make, but that is actually not the case at all. Although it takes some time to prepare Ashak but the end result is well worth it. ingrediënten For the dough: • 2 cups flour • 1 teaspoon salt • 1/2 cup water (more if needed) For the filling: • 2 bunches spring onions, only half with leaves finely chopped • Handful of fresh coriander, finely chopped • 1 green chili pepper, finely chopped • 1 tablespoon olive oil • Salt and pepper to taste For the meat sauce: • 3 tablespoons oil • 2 cloves garlic, (pressed) • 1 teaspoon turmeric • 1 tablespoon tomato paste • 250 grams ground beef • Boiling water • 1 tablespoon coriander seeds • Season with pepper and salt For the yogurt sauce: • 2 tablespoons full-fat yogurt • 1 clove garlic, (pressed) • Salt to taste For more practical tips and tricks, I would recommend getting the Afghan cookbook "Safar," where this dish is detailedly explained. Link in my bio Enjoy, Sultan. #teamashak Mucis: Sultan Qalbam instrumental by: @HAUSER #afghanfood #ashak #aushak #afghandumplings #sultanhassanii #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #Afghanifood #afghanguythatcooks