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Welcome Cooking - Afghanistan

Home >> CASSEROLES Recipes



1 medium large slice of white bread, soaked in a cup of whole milk
1–2 tbsp. of butter or vegetable oil

2 onions - peeled and finely sliced or chopped

2 cloves of garlic - peeled and crushed
1 tsp. of turmeric powder

1–2 tsp. of mild curry powder

2 pounds (900 g.) of ground lamb or beef
2 ounces (50 g.) of dried apricots, chopped
6–8 almonds - cut into thin slices
1 teaspoon granulated sugar

Juice and rind of 1 lemon

Salt - to your liking
3 eggs - separated
1 cup (240 ml.) of whole
Cooked Basmati rice, for serving

Bay leaves


Preheat the oven to 350 degrees (180 degrees Celsius).

Remove the soaked bread from the cup of milk, drain off excess milk and set aside.

In large skillet, warm the butter or oil over a medium to low heat. Now, add the onions and fry until soft and golden brown. Next add the garlic, turmeric, and curry powder and fry for 1 to 2 minute and set aside.

In a large pan, fry the ground lamb or beef, without oil, until golden brown. Remove the meat from the heat and add the onion mixture, apricots, almonds, sugar, lemon rind and juice, 1 of the eggs, and the soaked bread. Season with salt and mix well. Place in a large ovenproof dish, pressing the mixture down with the back of a spoon and then set aside.

In a small bowl, beat the 2 remaining eggs lightly with the whole milk. Pour the mixture over the meat mixture. Add some bay leaves.

Bake for about 30 to 40 minutes, until the topping has set and is golden brown. Serve the casserole with rice.