I am including two recipes in today’s post. They just went together so well. Noni Afghani is an Afghan flat bread common with meals. It is usually shaped into an oval and about 1/2 inch thick. Before baking, it is topped with caraway or cumin seeds. Don’t skip the topping! It is the best part.
To accompany the Noni Afghani, I made Sabse Borani, an Afghan Spinach Yogurt Dip. The base of the dip is thick yogurt. To thicken plain yogurt, add it to a coffee filter and let drain for an hour. By the time you finish cooking the onions and spinach, the yogurt will be ready. Don’t rush cooking the onions. Caramelize them slowly to add a sweetness to the dip. It took about 20 minutes over medium low (closer to low) heat to caramelize for me.