Afghan Macaroni is perfect for weeknights when you are craving Ashak, but don’t have the time to make it. This pasta is topped with a creamy, garlicky yogurt sauce and a rich and hearty meat sauce, giving it so much flavor in every bite!
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Ingredients:
1b Ground Beef
1 Onion (Diced or blended)
1 tbsp Garlic (minced)
1 tsp Cumin
1 tsp Chili Powder
1 tsp Coriander
1/2 tsp Turmeric
Salt (to taste)
1 tbsp Tomato Paste
3 cups Tomato Sauce
1 can Kidney Beans
1 lb Short Cut Noodles
1 cup Plain Greek Yogurt
1/2 tbsp Garlic (minced)
Dried Mint
Cilantro
Green Onions
Recipe:
1. Cook ground beef with a blended onion, minced garlic, cumin, chili powder, coriander, turmeric, salt and pepper.
2. When the beef is fully cooked. Add tomato paste, tomato sauce, and kidney beans, and let it simmer.
3. Cook noodles according to package.
4. Then mix together greek yogurt, minced garlic and dried mint.
5. To serve, add a layer of yogurt mix on the bottom of your plate, followed by your noodles, more yogurt and your hearty meat sauce. Garnish with fresh cilantro and green onions. Enjoy!
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1 Comment
I love afghan macaroni! Wanna get the best flavor, next time you cook kofta, make extra and save some for macaroni day instead of making new batch of scrambled beef. Kofta gives it a more aromatic flavor/taste than ground beef (smells off to me).