Afghan Salty Cookies, traditionally known as Kulcha Shor, are a classic staple in Afghan cuisine and are often served alongside sweetened tea, qaymaq chai, or traditional pink tea during social gatherings and special occasions. These cookies are distinguished by their delicate texture, light crispness, and the warm aroma of cardamom. A sprinkle of black sesame seeds adds a refined nutty finish and an unmistakably Afghan character.
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Despite their elegant appearance, Kulcha Shor is straightforward to prepare. The recipe uses simple pantry ingredients such as flour, yogurt, eggs, and oil, and the dough comes together quickly with the help of an electric mixer or by hand. The result is a beautifully balanced savory cookie that pairs perfectly with tea and elevates any Afghan tea table.
Kulcha Shor holds a special place in Afghan culinary tradition and reflects the country’s long standing tea culture and hospitality customs. Historically, baked goods like kulcha were prepared in home kitchens and local bakeries to accompany tea, which has always been central to Afghan social life. Serving cookies alongside tea was seen as a gesture of warmth, respect, and generosity toward guests.
The savory profile of Kulcha Shor sets it apart from many sweet pastries found in the region. This balance of mild saltiness and aromatic spices, especially cardamom, made the cookies suitable for pairing with sweetened teas such as qaymaq chai and pink tea. Over time, families developed their own variations, adjusting shapes, textures, and garnishes while keeping the core ingredients consistent.
Tune in to a quick video on making this tasty recipe
Equipment needed to make kulcha shor
How to make Kulcha shor
Course: Afghan Dishes for Family GatheringsCuisine: AfghanDifficulty: Easy4
servings30
minutes40
minutesIngredients
¾ cup milk
1 cup oil
1 cup yogurt
4 eggs
½ tablespoon yeast
½ tablespoon baking powder
1 teaspoon salt
1 tablespoon ground cardamom
4 cups all purpose flour
Black sesame seeds for garnish
Egg wash
1 egg
1 tablespoon milk
Directions
- Mix the Wet Ingredients
- In an electric mixer, add milk, oil, yogurt, eggs, yeast, baking powder, salt, and cardamom. Mix well until everything is fully combined.
- Add the Flour
- Switch the mixer to the dough setting. Slowly add the flour while mixing until a soft, moist dough forms.
- If mixing by hand:
- Add all ingredients to a bowl and knead until a smooth dough forms.
- Rest the Dough
- Cover the bowl with plastic wrap and a clean cloth. Let the dough rest for fifteen minutes at room temperature.
- Shape the Cookies
- Divide the dough into four equal parts. Shape each portion into your preferred cookie style. Traditional Afghan salty cookies are made in three shapes (as shown in many Afghan kitchens):
- Round
- Spiral
- Criss cross pattern
- Prepare the Baking Tray
- Preheat the oven to 180 Celsius. Line a baking tray with parchment paper.
- Make the Egg Wash
- Whisk together one egg and a splash of milk. Brush the top of each cookie with the egg wash.
- Add Sesame Seeds
- Sprinkle black sesame seeds over each cookie.
- Bake
- Place the tray in the oven and bake at 350 Fahrenheit (180 Celsius) for 10 minutes or until the tops turn lightly golden.
- Serve
- Enjoy warm with cardamom tea, pink chai, or any Afghan tea of your choice. These cookies taste even better the next day once the flavors settle.
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