Afghani Meat And Fish Spice Rub Recipes

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AFGHANI MEAT AND FISH SPICE RUB



Afghani Meat and Fish Spice Rub image

This combination is good on any fish or any meat of your choosing. It was developed by an Afghan street vendor in NYC, Zvia. He rubs the blend all over beef, pork, or chicken 2 hours before grilling. He also likes it on tuna, swordfish, bluefish, and bass. It will give you a blackened effect. It is also delicious stirred into rice or soup.

Provided by threeovens

Categories     Asian

Time 10m

Yield 1/3 cup

Number Of Ingredients 5

3 tablespoons black peppercorns
3 tablespoons cumin seeds
2 tablespoons ground turmeric
1 tablespoon ground cardamom
1 tablespoon ground coriander

Steps:

  • Use a mortar and pestle to grind all the ingredients together, or use a spice grinder.
  • Store in an airtight container.

Nutrition Facts : Calories 647.2, Fat 22.7, SaturatedFat 3.5, Sodium 130.8, Carbohydrate 121.6, Fiber 45.9, Sugar 3, Protein 24.9

RUSTIC RUB



Rustic Rub image

Make and share this Rustic Rub recipe from Food.com.

Provided by Shalabhanjika

Categories     Low Cholesterol

Time 10m

Yield 1 cup

Number Of Ingredients 8

4 tablespoons paprika
1 1/2 tablespoons cayenne
2 1/2 tablespoons black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
3 tablespoons salt
1 1/4 tablespoons dried oregano
1 1/4 tablespoons dried thyme

Steps:

  • Stir together all ingredients in a bowl until combined well.
  • Keeps in an airtight container at room temperature for 3 months.

Nutrition Facts : Calories 301.7, Fat 6.3, SaturatedFat 1.4, Sodium 20982.6, Carbohydrate 65.6, Fiber 23.8, Sugar 5.4, Protein 13.3

ZVIA'S AFGHAN SPICE RUB



Zvia's Afghan Spice Rub image

This blend that I learned from a Manhattan street vendor can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat or fish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soups to taste.

Provided by Molly O'Neill

Categories     easy, condiments, dips and spreads

Time 5m

Yield About one-third cup

Number Of Ingredients 5

3 tablespoons black peppercorns
3 tablespoons cumin seeds
2 tablespoons tumeric
1 tablespoon ground cardamom
1 tablespoon ground coriander

Steps:

  • Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 15 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 42 milligrams, Sugar 1 gram, TransFat 0 grams

ANY MEAT SPICE RUB



Any Meat Spice Rub image

This is a very versatile spice rub for any meat you'd like to roast : pork, beef, poultry, or even tofu steaks for vegan people. The coriander in the recipe gives a touch of freshness that balances the sweetness, saltyness and spicyness of the other ingredients. It is good on steaks, roasts, grilled or broiled meat. This recipe requires a spice grinder, but if you don't have one, you can use store bought ground spices.

Provided by Elie de Combys

Categories     Chicken

Time 5m

Yield 7/8 cup, 14 serving(s)

Number Of Ingredients 8

1 teaspoon coriander seed
1 1/4 teaspoons black peppercorns
2 3/4 teaspoons dried thyme
1 tablespoon dried oregano
4 teaspoons dried sage
2 tablespoons dried onion flakes
3 tablespoons sea salt
1/4 cup granulated garlic

Steps:

  • Put all the ingredients in a spice grinder, and grind! (You may have to grind it in a couple batches : in my grinder it takes 2 batches.).
  • When the spices are ground and well combined, rub on the desired meat and cook.
  • TIPS : You can rub and hour or two prior to cooking, or even the day before. If you do that, wrap the meat closely in Saran Wrap, and refrigerate. That way, the meat will me infused with all the flavors instead of them all resting on the surface! Also : the spice mix can be made in large quantities ahead of time, Simply store it in a tightly closed metal or glass (not plastic or wood, since it lets the flavours evaporate) jar, away from light, preferably in the refrigerator.

Nutrition Facts : Calories 14.8, Fat 0.1, Sodium 1497.1, Carbohydrate 3.3, Fiber 0.7, Sugar 0.3, Protein 0.6

SAMBOSAS (AFGHAN MEAT TURNOVER)



Sambosas (Afghan Meat Turnover) image

This is a traditional Afghan appetizer, great for parties, a very simple dish that if you ask 100 Afghan chefs you'll get 100 slightly different recipes. This is the one my family always made, and paired it with my yogurt sauce(check my other recipes) for dipping.

Provided by Dr. Tastegood

Categories     Meat

Time 55m

Yield 25-30 Sambosas depending on size of wonton, 4-6 serving(s)

Number Of Ingredients 9

1 lb ground beef (ground chuck is best)
2 garlic cloves
1 small yellow onion
1 (8 ounce) package wonton wrappers (any size will work)
1/4 teaspoon ground cardamom (to taste)
1/4 teaspoon cayenne pepper (to taste)
salt & pepper
vegetable oil, for deep frying
yogurt, sauce for dipping

Steps:

  • Brown ground beef in a non-stick pan, seasoning with salt and pepper. When its just cooked through, drain on paper towels to dispose of excess grease. Return beef to pan, along with enough drained oil so it's moist, add the cardamom, cayenne, crushed/chopped garlic and the finely chopped onion. Cook until the onion & garlic is softened and spice is fragrant. Remove from heat and cool.
  • To form the sambosas, take about a tablespoon (if using the small wontons, more if using the egg roll size), not too much, ensuing that you can fold the wonton over into a triangle without the filling falling out. Brush one side of the wonton with water at the edge to make a tight seal, using either your fingers or tines of a fork to do this. Make all the sambosas and keep on a sheet covered with paper towels to prevent sticking. You can do all this ahead of time and store covered with Plastic Wrap in the fridge till ready to cook.
  • When ready to finish the sambosas, put a nonstick pan or pot onto med/high heat and add enough oil for shallow frying, about half to 3/4 an inch of oil should do it. Shallow fry in batches till golden brown, and drain on a wire rack or paper towels. Sprinkle lightly with salt and serve, best when hot but are good at room temp too. I serve them with my family's chilled yogurt sauce(see other recipe). Not healthy but delicious, even my southern wife and family loves them!
  • Enjoy!

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