📝 About This Recipe
Transport your senses to the ancient trade routes of Afghanistan with Khameer-e-Zaman, a soulful dish of hand-cut dough ribbons bathed in a rich, aromatic tomato and lamb ragu. This 'dough of time' represents the historical bridge between Central Asian pulled noodles and Persian savory stews, offering a chewy, satisfying texture that store-bought pasta simply cannot replicate. Topped with a cooling garlic-yogurt drizzle and dried mint, it is a masterclass in the balance of heat, acidity, and herbal freshness.
🥗 Ingredients
The Dough (Khameer)
- 3 cups All-purpose flour (plus extra for dusting)
- 1 large Egg (at room temperature)
- 3/4 cup Warm water (adjust as needed for a firm dough)
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
The Meat Ragu (Qurma)
- 1 pound Ground lamb or beef (80/20 fat ratio is ideal)
- 2 medium Yellow onions (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 1.5 teaspoons Ground coriander
- 1/2 teaspoon Ground turmeric
- 1 teaspoon Black pepper (freshly cracked)
- 2 cups Beef or vegetable broth
Garlic Yogurt Sauce (Chaka)
- 1 cup Greek yogurt (full fat preferred)
- 2 cloves Garlic (crushed into a paste)
- 1 tablespoon Dried mint
- 1/2 teaspoon Salt
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add the egg, oil, and half of the warm water.
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2
Gradually incorporate the flour into the liquid, adding the remaining water bit by bit until a stiff, shaggy dough forms. You may not need all the water.
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3
Turn the dough onto a floured surface and knead vigorously for 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands.
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4
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes; this relaxes the gluten for easier rolling.
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5
While the dough rests, heat oil in a large skillet over medium-high heat. Add the diced onions and sauté until golden brown, about 10-12 minutes.
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6
Add the ground meat to the skillet, breaking it apart with a spoon. Cook until browned and the moisture has evaporated.
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7
Stir in the minced garlic, tomato paste, coriander, turmeric, salt, and pepper. Toast the spices for 2 minutes until fragrant.
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8
Pour in the broth, bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes until the sauce is thick and flavorful.
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9
In a small bowl, whisk together the yogurt, crushed garlic, and salt. Set aside to let flavors meld.
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10
Divide the rested dough into four pieces. Roll each piece out on a floured surface until it is about 1/8 inch thick.
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11
Dust the top of the rolled dough generously with flour, fold it loosely into a scroll, and cut into 1/2-inch wide ribbons. Toss the ribbons with a little more flour to prevent sticking.
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12
Bring a large pot of salted water to a rolling boil. Drop the fresh dough ribbons in and cook for 4-6 minutes, or until they float and are tender but 'al dente'.
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13
Drain the pasta, reserving 1/4 cup of the cooking water. Toss the pasta gently with the reserved water and a drizzle of oil.
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14
To serve, spread a thin layer of the garlic yogurt on a large platter. Top with the warm dough ribbons, then ladle the meat ragu generously over the center.
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15
Garnish with a heavy dusting of dried mint and optional red chili flakes for heat.
💡 Chef's Tips
Don't rush the dough resting period; it is essential for achieving the signature chewy texture without it being tough. If the meat sauce looks too dry, add a splash of water or broth; it should be saucy enough to coat the thick noodles. When boiling the dough, do it in batches if your pot is small to prevent the ribbons from clumping together. You can substitute the lamb with ground turkey for a lighter version, but increase the spices slightly to compensate for the milder flavor. Always use dried mint rather than fresh for the garnish; the concentrated flavor of dried mint is traditional and provides a specific aromatic profile.
🍽️ Serving Suggestions
Serve with a side of Afghan Salata (diced cucumbers, tomatoes, and onions with lemon juice). Pair with hot green tea infused with cardamom to aid digestion after the rich meal. A side of pickled vegetables (Torshi) provides a sharp crunch that cuts through the savory meat sauce. Freshly baked Naan-e-Afghani is perfect for scooping up any leftover yogurt and ragu from the plate.