Just another site

Salvadorian: Pastel de Tres Leches April 30, 2012

Filed under: Dessert,Recipes,Salvadorian — multiculturalfamilyrecipes @ 10:32 pm




  • 1 1/2 cups Flour
  • 1 teaspoon Baking Powder
  • 1/2 cup, or 8 tablespoons unsalted butter, room temperature
  • 3/4 cup sugar
  • 5 eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup sweetened, condensed milk
  • 2/3 cup evaporated milk

Whipped Cream Frosting

  • 1 1/2 cup whipping cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degree, and grease and flour an 8×11-inch baking pan.
  2. Sift the flour and baking powder into a large mixing bowl. Cream the butter and sugar together in a mixer on medium speed until light and fluffy.
  3. Reduce mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy.
  4. Remove the bowl from mixer and fold in the sifted flour until is well incorporated.
  5. Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from oven and set aside to cool.
  6. Pierce cake all over with a fork, toothpick or skewer. Mix the whole, sweetened, condensed, and evaporated milk together and pour the mixture over the whole cake.
  7. Refrigerate cake for anywhere from 6 to 8 hours, or until liquid is completely absorbed and cake is well chilled.
  8. Beat the cream, sugar and vanilla together until the cream holds soft peaks. Frost the cake with the whipped cream and serve.


Substitute coconut milk for the whole milk if you like. Scatter the frosting with coconut flakes.

Substitute 1/2 cup rum for half the whole milk for a pastel with a punch.

If you would like a layer cake, divided the batter between 2 prepared, round cake pans. For layer cakes, you can add a fruit filling between the layers. Try pineapple filling peaches, bananas or any fruit that suits your fancy.


I’m not a big fan of cake, but I do like to bake. So I make this Pastel de tres Leches a lot for my parents and younger brothers. I like to see how much they enjoy it!


Afghan: Gosh-e-Feel

Filed under: Afghan,Dessert — multiculturalfamilyrecipes @ 7:44 pm


  • lb flour
  • pinch salt
  • 2 eggs, whisked
  • ½  butter, melted
  • 1 heaped teaspoon granulated sugar
  • ½ cup full-fat milk
  • Vegetable oil
  • 1 tsp cardamom powder
  • unsalted pistachios powder
  • handful edible rose petals


  1. In a large bowl combine whisked eggs; cooled, melted butter; granulated sugar; pinch of salt and milk and mix them
  2. Now add the flour in that mixture and make a dough.
  3. Leave you dough for 10-15 minutes and make sure your dough is not wet or sticky, add more flour if needed.
  4. Divide dough into two portions, cover with a teacloth or plastic wrap and allow to rest for 1 hour.
  5. Roll out first portion on a floured surface with a floured rolling pin till dough is half a centimetre thick.
  6. With a cookie cutter (size of your choice) cut out circles and pinch/pleat the sides with your thumb and forefinger so the circle resembles the ear of an elephant.
  7. Place on parchment paper as you shape them and cover with a teacloth.
  8. Take the leftover scraps from the cookie cutter and knead it into the second portion of dough.
  9. Repeat the process of rolling out the dough and cutting out circles, as you did for the first portion.
  10.  10. Place a wok on medium high heat with enough oil for deep frying. Test with a small piece of dough, if it floats freely to the top, the oil is ready.
  11.  Fry the gosh-e-feel 3-4 at a time , 5-10 seconds on each side till golden brown. Keep transferring to a plate lined with parchment paper or paper towels. Let it cool off
  12.  Lastly sprinkle with powdered sugar, cardamom powder, powered pistachios and rose petals(optional).


Gosh-e-Feel basically means elephant’s ear. Gosh-e-Feel is an easy and quick desert where anyone can make it. Gosh-e-Feel is very special to me because since childhood that was the first thing my mom made me right after dinner as a treat of being good for the day.


Afghan: Cream Rolls

Filed under: Afghan,Dessert,Presentation — multiculturalfamilyrecipes @ 7:07 pm


  •   1lb flour
  •   2 eggs
  •   1 cup of vegetable   oil
  •   1 block of   yeast
  •   ½ powdered   sugar
  •   ¾ pistachio
  •   tbsp cardamom
  •   1 cup whipped cream or heavy cream


  1. First mix the 2 eggs with oil and yeast. Then add in the flour. Make sure you mix it well for 10 minutes then let the dough sit for an hour.
  2. Make some balls of it like the size of your fist.  Then make your balls a really flat square. Like 1.5mm. Then use a knife to cut the square in strips of 3cm.
  3. Try to make aluminum staffs like pipe shapes. Now you have to rotate the strips you made around the aluminum staffs.
  4. Let the oven heat up 300degree for like ten minutes.
  5. Now put the pipes you made (with the aluminum) in the oven.  Let it bake for 10 minutes then keep on checking until the crust turns golden brown. It could take 10/20 minutes depending on the level of heat.
  6. Now take a grinder and grind pistachio and cardamom and sugar until its powdered.
  7. When your crust it made, while its hot sprinkle the powdered sugar, pistachio and cardamom on it and let it cool down.
  8. Now make the cream, add whipped cream with ½ cup powdered sugar and cardamom and mix them until very it becomes heavy and tick and then add in the cream inside the crust and
  9. Now sprinkle some powdered sugar and powdered cardamoms on top of your cream rolls and serve.


Afghan Creams Rolls are the best creams rolls that are out there. My favorite desert is cream rolls and especially the ones my mom makes. Afghan cream rolls are not too sweet and they melt in your mouth.


Afghan: Mantu

Filed under: Afghan,Dinner — multiculturalfamilyrecipes @ 6:44 pm


  • 1 Lb ground beef 1/8 tbsp salt
  • 1 tbsp pepper
  • 1 ½ tbsp coriander ground
  • ¼ tbsp cumin ground
  • 2 large finely chopped onions
  • 1 package wonton wrappers
  • 2 tbsp tomato paste
  • 6 tbsp oil
  • ¾ cup yogurt
  • ¼ tbsp dried mint
  • Fresh chopped cilantro
  • 2 mashed garlic gloves
  • boiled water


  1. Filling: Combine ground beef, onions, salt, pepper, cumin, coriander ground and 1 cup water in a skillet; stir and cook over medium heat for 30 minutes or until all the water is absorbed. Let it cool off.
  2.  Place wrappers on a cutting board covered lightly with flour one at a time then pure 1 cup of cold water in a bowl. Dip your index finger in the bowl of water and rub the edges of the wrapper to make it wet. Place one table stingy of the mixed beef on the bottom half of the wrapper. Bring the other half on top of the bottom half making a triangle. Take two opposite corners each in different hands and seal them together making a bow. Place the oil in a bowl and dip the bottoms of the filled Mantu in oil and place them in a (steam cooker) or you can spray some oil inside the steam cooker. Both ways can be possible then steam the dumplings for 40 minutes or longer on a medium heat.
  3.  Sauce: While waiting, place the remaining of the mixed beef filling in the skillet with tomato paste and cook it uncovered for 10 minutes.
  4.  Yogurt: Add garlic, 2 teas thingy water and mint to the yogurt mix.
  5.  To serve, put a layer of the yogurt on a flat serving plate ghori; then place the Mantu on top of the yogurt plate. Afterward put another layer of yogurt on top of the Manto and add a layer of the mixed beef sauce. Then sprinkle some fresh or dry mint, red pepper and fresh chopped cilantro on top of the plate. Now your delicious Afghan Mantu is ready to serve.


Growing up, Mantu was my favorite Afghan Dish. My family is pretty huge so when my mom made Mantu for us, it was a process of an entire day of filling each wonton. However I remember Mantu days were our family gathering days. Mantu is also the main Afghan dish that is always required to be served in celebrations and special occasions.


Afghan: Naan

Filed under: Afghan,Dinner,Starters — multiculturalfamilyrecipes @ 6:20 pm


  • 1 ½ lbs (5 ¼ cups) white flour
  • 1 ½ teaspoon salt
  • 1 package quick rising yeast
  • 4-5 teaspoons vegetable oil
  • 2 cups warm water
  • Sia dona (nigella seeds), poppy seeds, sesame seeds


  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in salt, warm water, and enough flour to make a soft dough. Knead for 6-8 minutes on a slightly floured surface, or until smooth. Then place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough. Pinch off small handfuls of dough, about the size of your fist. Form into balls, and place on tray. Cover with a towel, and allow to double, about 30 minutes.
  3. Preheat the oven to 500 degree. Line a baking tray with aluminum foil and place in the oven to get hot.
  4. When the dough has risen divide into double equal sized balls. Shape or roll out on a lightly floured surface idealy on a long wooden board into oval shapes to a thickness of about ½ inch. After shaping the naan, wet your hand and form deep grooves down the center of each. Now sprinkle your Naan lightly with the Sia Dona poppy seeds. sesame seeds.
  5. Remove the hot baking tray from the oven and place a the flattened bread dough onto it. Bake immediately for 8 to 10 minutes until the naan is golden brown. The bread should be fairly crisp and hard on the outside but make sure not over cook or burn it.


Afghan Naan or the bread is the most famous food category in Afghanistan. Every Afghan household has to always have Afghan Naan in their homes. Without Naan, we Afghans don’t eat our food, we have to have our Naan at all times even if there’s rice or soup for dinner still our Naan is required at the side at all times.


Afghan: Chapli Kabob April 28, 2012

Filed under: Afghan,Starters — multiculturalfamilyrecipes @ 8:13 am


  • ½ pound ground beef
  • 1 medium sized onion chopped
  • 2 eggs
  • ½ tsp. salt
  • 1 tsp ginger paste
  • 1 tsp crushed cumin seeds
  • 1 tbs Red pepper
  • 1 tsp crushed coriander seeds
  • 2-3 green chilies chopped
  • ½ cup of fresh cilantro leaves chopped
  • 1 small onion sliced and fried till brown
  • ¾ white flour
  • Oil


  1. Take the ground beef and mix in all the ingredients together, make sure all the ingredients are all well distributed into the meat.
  2. After mixing, put aside a cup of water in where you can damp your hands for making each flat patties of the meat mixture. When your hands are a bit wet, then it gets easier to hold the patties otherwise they fall off easily.
  3. In a large pan, pour in the oil about the half way and heat it up until the oil is hot.
  4. Now take the mixture and make flat patties and carefully put it inside the pan. Make sure the oil is hot enough otherwise the patties will break.  Fry the patties on each side until its golden brown.
  5. For extra flavouring, makes some home fries and serve on top of the Chapli Kabobs.


Chapli Kabob is a famous appetizer in the Afghan cuisine. It is especially popular in Afghanistan’s capital, Kabul, where you can find it being sold in the local market streets. Chapli Kabob is everyone’s favourite especially mine because it’s quick and easy to make and it gives you a full satisfaction of eating kabob right at your own home. Every time my mom asks me or any of my siblings what we want for dinner our first choice is always Chapli Kabob.


Afghan: Qabuli Palow

Filed under: Afghan,Dinner — multiculturalfamilyrecipes @ 7:33 am


  • Lamb or Beef – 2½ lbs, large pieces
  • Beef/Lamb broth – 1 cup
  • Basmati rice – 3½ cups
  • Onion – 2 large, diced
  • Garam Masala (spice blend: ground peppercorns, cloves,      cinnamon, cardamom) – 1 tsp
  • Saffron – ½ tsp
  • Cumin powder – ½ tbsp
  • Salt – 1 tsp
  • Brown sugar – 1 tsp, optional
  • Carrots – 2, julienned (sliced) thin vertical slices
  • Black raisins – 1 cup
  • Almonds – ½ cup, blanched
  • Pistachios – ½ cup, blanched
  • Cooking oil – ½ cup
  • Water – 2 cups


  1. Soak rice in water in a bowl and keep aside.
  2. Heat half of the oil in a heavy large skillet and fry onions until golden brown. Add meat pieces to the fried onion and cook until light brown on both sides. Add salt, garam masala and saffron and fry the meat until the oil separates and rises to the top. Add water and bring to a boil. Lower the heat and simmer covered until meat is tender. Add more water if required.
  3. In a separate pan, sauté carrots in a small quantity of oil, add sugar and fry until softened. Remove from pan and keep aside. Add a little oil to the pan and sauté raisins until they swell up. Remove from pan and set aside. Next fry the almonds and pistachios to a golden brown and set aside.
  4. When meat is cooked, remove it from the remaining water/stock with a slotted spoon and set aside. Add rice and salt to the stock, add broth and cook until the liquid comes to a boil. Lower the heat and cook covered until rice is done and dry (about 15-20 minutes). Alternatively, once the water dries up to about 70% of its original quantity, the pan may be placed in a preheated oven at 300 degrees Fahrenheit for 15-20 minutes.
  5. When ready to serve, transfer the rice to an oven-safe serving plate, top with meat in the center surrounded by carrots on all sides, sprinkle with raisins and nuts and heat in the the oven at 300 degrees Fahrenheit for 5 minutes.


Qabuli Palow is one of the most famous Afghan dishes that is excpected to be served at weddings, parties, celebrations and major events. Qabuli Palow is a rice dish that can be served as both lunch and dinner. Carrots and raisins are a must but almonds and pishtachios are optional. If an Aghan wants to make thier guests happy then Qabuli Palow is their first pick prepare.