Afghan Spaghetti - Recipe

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AFGHAN SPAGHETTI

Spaghetti
Dried mint

MEAT SAUCE (KEEMA) :

1/2 c. oil
1 lg. onion, finely chopped
1-1 1/2 lb. ground beef
1 c. water
1/2 c. tomato puree
Salt & pepper to taste

YOGURT SAUCE (CHAKKAH) :

2 c. drained yogurt (place plain yogurt in cheese cloth & drain suspended for 2-4 hours)
3-4 cloves crushed garlic
Salt

Heat oil in large pan and fry onion until transparent and soft. Add meat and stir until crumbly. Cook until juices evaporated and meat browns slightly. Reduce heat and add tomato puree and water. Cover and simmer for 20 minutes, then remove cover and simmer until moisture evaporates. Mixture is slightly oil. Keep hot.

FOR YOGURT:

Combine drained yogurt and garlic in a bowl. Add salt to taste.

Cook spaghetti according to directions on box. Serve spaghetti with meat sauce and top with yogurt sauce. Sprinkle with mint.

Note: Meat Sauce (Keema) and Yogurt Sauce (Chakah) are traditionally served with leek pastries (Aushak), but our family likes it with the spaghetti.

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Afghan Spaghetti

· Sep 22 · #167810

Debbie (United States) says:

After eating Aushak at a local restaurant and really liking the flavor I decided to try to make this dish. I worked in a very large library and there was a Middle Eastern cookbook with a recipe for making Keema. Not being into making pastry I decided to serve it over spaghetti. I've served this often and people often request or talk about it.

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