Pashtun Yaroa

Ingredients

In Pashtun Yaroa, we incorporate Pashtun flavors by adding spices like cumin, coriander, and turmeric to the meat mixture. Additionally, we use Pashtun cheese varieties such as Paneer or Cheddar instead of the traditional cheese used in Yaroa. The spices and cheese give the dish a distinct Pashtun twist while still maintaining the essence of Yaroa. We alse have the original recipe for Yaroa, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 large potatoes, peeled and thinly sliced 4 large potatoes, peeled and thinly sliced
• 200g (7 oz) Pashtun cheese (Paneer or Cheddar), grated 200g (7 oz) Pashtun cheese (Paneer or Cheddar), grated
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
4. 4.
   Stir in the ground cumin, ground coriander, ground turmeric, salt, and black pepper. Cook for an additional 2 minutes to allow the spices to release their flavors.
5. 5.
   In a greased baking dish, layer half of the sliced potatoes. Spread the cooked meat mixture evenly over the potatoes.
6. 6.
   Layer the remaining sliced potatoes on top of the meat mixture. Sprinkle the grated Pashtun cheese over the potatoes.
7. 7.
   Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the dish.
• Pashtun cheese — If you can't find Paneer or Cheddar, you can substitute it with any other mild and meltable cheese of your choice.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red chili flakes to the meat mixture.
• Serve Pashtun Yaroa with a side of yogurt or raita to balance the flavors.
• Experiment with different types of cheese to find your favorite combination.

Serving advice

Pashtun Yaroa is best served hot, straight from the oven. Cut it into squares and serve it as a main course alongside a fresh salad or steamed vegetables.

Presentation advice

To make the dish visually appealing, garnish it with a sprinkle of fresh cilantro on top. Serve it in individual baking dishes for an elegant presentation.