Noni Afghani I

Noni Afghani I Recipe - Authentic Vegetarian Cuisine from Afghanistan

Region / culture: Afghanistan | Preparation time: 2 hours | Cooking time: 25 minutes | Servings: 8 |

Vegetarian diet

Introduction

Noni Afghani I is a traditional Afghan bread that is soft, moist, and perfect for serving alongside your favorite dishes. This recipe yields 8 delicious nonis that are sure to impress your family and friends.

History

Noni Afghani I has been a staple in Afghan cuisine for generations. It is often served at special occasions and celebrations, as well as with everyday meals. The bread is known for its soft texture and slightly sweet flavor, making it a versatile accompaniment to a wide variety of dishes.

Ingredients

1.5 cups warm water
1 package (0.25 oz / 7 g) dry yeast
1 tbsp sugar
4 cups flour
1 tsp salt
0.25 cup corn oil
1 egg yolk mixed with a little water
1 tbsp water
1 tbsp black cumin seeds or caraway seeds

How to prepare

Mix 0.5 cup of warm water, yeast, and sugar together and let it proof for 10 minutes.
When froth appears, sprinkle 0.5 tsp flour on top and let it continue to proof for 5 minutes more.
The froth will rise quickly.
Put flour in a large mixing bowl and sprinkle salt over it.
Make a well in the middle of the flour and add oil and the yeast mixture.
Stir this in and add small amounts of water until you have produced a soft, moist dough that can be handled.
Knead well for 5 minutes.
Put the dough ball back in the bowl, cover it with a towel, and let it rise for 1.5 hours.
Punch down the dough.
Divide the dough into 8 equal parts and roll each part into a ball.
Roll each ball into an oval shape 6 to 7 inches long and 0.5 inch thick.
Draw tines of a fork in 3 lines along the length of each noni for a decorative design.
Paint each noni with the egg mixture and sprinkle 0.5 tsp black cumin seeds over all (this is the traditional seed to use, but caraway seeds may be substituted if black cumin seed is unobtainable).
Put the noni on an ungreased cookie sheet and bake in a preheated 350°F (177°C) oven for 20 to 25 minutes. The top will glisten and turn brown.

Variations

Add chopped herbs such as cilantro or parsley to the dough for added flavor.
Sprinkle sesame seeds or nigella seeds on top of the nonis before baking for a different twist.

Notes

Black cumin (Bunium persicum B. Fedtsch): Smaller and sweeter than standard cumin seed; plants grow wild in Middle East. The seeds are used in Afghanistan, Iran, and Turkey. Black cuminseeds are sprinkled on Afghan bread

Cooking Tips & Tricks

Make sure to proof the yeast properly to ensure that the bread rises correctly.

- Knead the dough well to develop gluten and create a soft, moist texture.

- Be sure to let the dough rise for the full 1.5 hours to allow it to double in size.

- Use a fork to create a decorative design on the nonis before baking.

- Brush the nonis with an egg wash and sprinkle with caraway seeds for added flavor.

Serving Suggestions

Noni Afghani I is delicious served warm with butter, hummus, or your favorite Afghan dish.

Cooking Techniques

Proofing the yeast

- Kneading the dough

- Rolling and shaping the nonis

- Baking in a preheated oven

Ingredient Substitutions

Black cumin seeds can be substituted for caraway seeds.

- Olive oil can be used in place of corn oil.

Make Ahead Tips

Noni Afghani I can be made ahead of time and stored in an airtight container for up to 3 days. Reheat in a 350°F oven for 5-10 minutes before serving.

Presentation Ideas

Serve Noni Afghani I on a decorative platter with fresh herbs and olives for a beautiful presentation.

Pairing Recommendations

Noni Afghani I pairs well with kebabs, stews, and salads.

Storage and Reheating Instructions

Store leftover Noni Afghani I in an airtight container at room temperature for up to 3 days. Reheat in a 350°F oven for 5-10 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Noni Afghani I contains approximately 200 calories.

Carbohydrates

Each serving of Noni Afghani I contains approximately 30 grams of carbohydrates.

Fats

Each serving of Noni Afghani I contains approximately 5 grams of fats.

Proteins

Each serving of Noni Afghani I contains approximately 5 grams of proteins.

Vitamins and minerals

Noni Afghani I is a good source of iron, magnesium, and vitamin B6.

Alergens

This recipe contains wheat and may not be suitable for those with gluten allergies.

Summary

Noni Afghani I is a nutritious bread that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of iron, magnesium, and vitamin B6.

Summary

Noni Afghani I is a delicious and versatile bread that is perfect for serving with a wide variety of dishes. With its soft texture and slightly sweet flavor, it is sure to become a favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe. It was many years ago, during my travels through Afghanistan. I had always been drawn to the rich culture and traditions of the country, and I was eager to learn more about their cuisine.

One day, as I wandered through a bustling market in Kabul, I came across a small stall where a wise old woman was cooking up a fragrant pot of Noni Afghani. The smell alone was enough to make my mouth water, and I knew I had to learn how to make it myself.

I approached the woman and asked her if she would be willing to teach me her recipe. She smiled warmly and beckoned me to sit beside her as she shared the ingredients and techniques that had been passed down through her family for generations.

The key to a delicious Noni Afghani, she explained, was in the careful selection of spices. She showed me how to toast cumin seeds, coriander, and fennel in a dry pan until they released their fragrant aromas. She then ground the spices into a fine powder, which would form the base of the dish.

Next, she added a generous amount of garlic, ginger, and onions to a pot of hot oil, allowing them to sizzle and release their flavors. She then added in the ground spices, along with a pinch of turmeric and a dash of chili powder for heat.

As the spices mingled and melded together, she poured in a can of diced tomatoes, along with some water to create a rich, flavorful sauce. She then added in chunks of tender lamb, which she had marinated in yogurt and lemon juice to make it tender and juicy.

As the stew simmered away on the stove, she taught me how to make the traditional accompaniments for Noni Afghani. She showed me how to make fluffy basmati rice, flavored with saffron and cardamom, and how to whip up a simple cucumber and mint salad to balance out the richness of the stew.

Finally, after hours of simmering, the Noni Afghani was ready. The tender lamb had soaked up all the flavors of the spices and tomatoes, creating a dish that was both hearty and aromatic. I took my first bite and was transported back to the bustling streets of Kabul, surrounded by the sights and sounds of a country that had captured my heart.

Since that day, Noni Afghani has become a staple in my culinary repertoire. I have shared the recipe with friends and family, passing on the knowledge and traditions that I learned from that wise old woman in the market. Each time I make it, I am reminded of the joy and excitement I felt when I first discovered the recipe, and the connections it has allowed me to make with people and places around the world.