I am Chef Maria Shera and I make tasty foods and desserts! Mainly, afghani recipes. But also many other dishes from around the world!
I post videos Monday to Friday ! I want to share my own recipes to you, I make all kinds of dishes from different countries, Afghanistan dishes, Pakistani dishes, Indian dishes, Chinese foods, Russian, Etc. So leave any suggestions or recipes you want me to make!
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Thank you so much for sharing your spice mix! There was a wonderful Afghani restaurant just up the street. The couple closed the restaurant and moved back to Afghanistan about 10-12 years ago. Their Kabuli Pulao w/Lamb was to die for! I've tried so many spice mixes trying to get that flavor and none came close. Your spice mix tastes exactly like theirs! Now have to figure out how to make Afghani Flatbread... I've already mastered Afghan Firni!
Maria Jan salamalaikum. Beautiful recipe. One thing I try that works for me if I want a crispier crust is I bake the dough for 3-4 minutes and then put toppings. In America we seem to like crispier bottom 😄
Hello Sister, I am wondering if these baked Rolls are crunchy, and can they be made ahead of time…will they stay crunchy on the outside? And for how long…would like to make for Easter ahead of time, but need them to Stay Crunchy on the outside….Thank you for your help!!😊
Auntie, I am Italian and have to say that your Pizza Base/Crust looks really good….but wondering where this crust recipe originates from, is it your recipe? Our Italian crust/bases recipes need to rise for a longer time, like at least 1 hr. Yours only 20 min. Which is fast and easy….is the crust texture crunchy after baking it? Thank you my Sister…Peace and Blessings to you our Teacher!!❤
Aluminum causes dementia, do not let food come in contact directly. Use parchment paper between or use parchment paper alone. Please sister do not use.
Salam alykum sister thank you very much my first time I follow your recipe and how cook rice. I had never cooked an egg but I decided why as a man can't make palow. We all men ha e follow our prophet saw and help at home and in the kitchen with our family. Allah bless you sister thanks
Dear, no doubt the recipe is awe some.Sorry to say, without mentioning the exact ratio and quantity of spices and other Material this recipe seems to be use less one, Every thing should be written in International Language (ENGLISH) in Description box.(Chef Afif)
Afghan naan recipe-Afghan flatbread 1 cup warm water, add 1tb yeast, rest for 3mins 4 cups flour, 1 tsp salt, mix well, add 1 cup water slowly Knead dough, cover it, let it rest 1hr Knead dough again, divide into 3 parts, make doughballs, rest 10mins Flatten dough, flatten more with rollers Flat dough on pizza pan Brush 2-3 tb yogurt, punch holes in the dough Bake 500F for 5mins, broil 3mins
I followed this recipe a few times. Turned out more than perfect. It is the best and simplest recipe for Karahi Gosht (Balti Meat) on cyber space. Thank you for sharing such wonderful dish from NW Pakistan and Afghanistan.
Merci mille fois!🙏 I have been trying to duplicate the rice from a restaurant I used to love in Washington DC called Moby Dick. (It's a chain of Afghani cuisine within the DC Beltway that made huge flatbread which was as big as the great white whale which is how they chose that name). I still dream about their rice and have never come close to replicating it. So, on this blustery cold day in LA, ( I live in Malibu and it just started hailing! Hail in Southern California)?! 😱 Anyway; I have decided to do research and am most grateful for your excellent instructions and demonstration. Thank you for sharing your expertise and talent with us! 🙏😸🙏 Question: Do you use aged Basmati rice for this pilaf?
