📝 About This Recipe
Kulcha-e-Shor is a beloved Afghan treasure that beautifully straddles the line between savory and sweet, offering a delicate, crumbly texture that melts in your mouth. Unlike typical sugar-laden cookies, these 'salty cookies' are defined by the aromatic punch of nigella seeds and a subtle salinity that makes them incredibly addictive. Traditionally served during Eid celebrations or as a sophisticated accompaniment to afternoon tea, they represent the warm, welcoming spirit of Afghan hospitality.
🥗 Ingredients
Dry Ingredients
- 4 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 1.5 teaspoons Fine sea salt (adjust slightly based on salt preference)
- 1 tablespoon Granulated sugar (to balance the saltiness)
Fats and Liquids
- 1 cup Vegetable ghee (melted and cooled; or high-quality unsalted butter)
- 1/4 cup Vegetable oil (neutral flavor like canola or sunflower)
- 1/2 cup Plain yogurt (whisked until smooth, at room temperature)
- 1 large Egg (room temperature)
Aromatics and Toppings
- 2 tablespoons Nigella seeds (Siyah Dana) (half for dough, half for topping)
- 1/2 teaspoon Ground cardamom (optional, for a floral hint)
- 1 large Egg yolk (for egg wash)
- 1 teaspoon Milk (to mix with egg yolk)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
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2
In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and sugar. Whisk in 1 tablespoon of the nigella seeds and the ground cardamom until evenly distributed.
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3
In a separate medium bowl, combine the melted ghee (or butter) and vegetable oil. Whisk in the room-temperature egg and yogurt until the mixture is emulsified and smooth.
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4
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a sturdy spatula or your hands, begin incorporating the flour into the liquid.
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5
Knead the dough gently for about 3-5 minutes. The goal is a soft, pliable dough that doesn't stick to your hands; it should feel similar to play-dough. If it's too dry, add a teaspoon of yogurt; if too oily, a dusting of flour.
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6
Cover the dough with a clean kitchen towel and let it rest for 15 minutes. This allows the flour to fully hydrate and makes the cookies more tender.
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7
Take a walnut-sized piece of dough (about 30-40 grams) and roll it into a smooth ball between your palms.
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8
Place the ball on the prepared baking sheet and flatten it slightly with your palm to form a disc about 1/2 inch thick.
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9
Use the tines of a fork to press a cross-hatch pattern onto the top of each cookie, or use a traditional Afghan wooden cookie mold if you have one.
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10
In a small ramekin, whisk the extra egg yolk with a teaspoon of milk. Lightly brush the top of each cookie with this wash for a golden finish.
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11
Sprinkle the remaining nigella seeds over the center of each cookie, pressing them in very lightly so they adhere.
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12
Bake in the center rack of the oven for 20-25 minutes, or until the bottoms are lightly browned and the tops have a subtle golden hue.
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13
Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes. They are very fragile when hot and need this time to set.
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14
Transfer to a wire rack to cool completely before storing in an airtight container.
💡 Chef's Tips
For the most authentic texture, use vegetable ghee rather than butter, as it provides a distinct shortbread-like crumble. Do not over-knead the dough; once it comes together and is smooth, stop, or the cookies will become tough rather than flaky. Ensure your yogurt is at room temperature to prevent the ghee from curdling or seizing when mixed. Nigella seeds are essential for the flavor profile; if you cannot find them, black sesame seeds can work visually, but the flavor will be different. If you prefer a crispier cookie, bake them for an extra 3-4 minutes until they are a deeper golden brown.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Afghan Sheer Chay (pink milk tea) for a traditional experience. Pair with fresh green tea infused with cardamom pods to cut through the richness of the ghee. Arrange on a platter with dried fruits like raisins and apricots for a beautiful dessert spread. Enjoy as a savory snack with a side of feta cheese and walnuts. Store in a tin for up to two weeks; they actually taste better the day after baking as the flavors meld.