Leeti is a traditional Afghan sweet soup that has been prepared in home kitchens for generations. It is a dish closely tied to care, nourishment, and recovery, and it holds a quiet but important place in Afghan food culture. While it is often associated with specific life stages, Leeti is, at its core, a simple and practical dish made from everyday ingredients. Its continued presence in Afghan households speaks to both its cultural value and its comforting taste.
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In Afghan cuisine, food is rarely separated from context. Certain dishes are prepared not only because they taste good, but because they serve a purpose. Leeti is one of those dishes. It is traditionally made for women after childbirth, during breastfeeding, or at certain times of the month. These moments are seen as periods when the body benefits from warm, gently spiced, and easy to digest foods. Leeti fits naturally into that role. It is served hot, spoonable, and filling without being heavy.
That said, Leeti is not limited to these occasions. Many Afghan families prepare it simply because it is familiar, satisfying, and comforting. Over time, it has become a dish that can replace dessert or be served as a light sweet meal, especially during colder months. Its flexibility is part of its appeal. It can be made quickly, requires constant attention rather than complicated techniques, and uses ingredients found in most kitchens.
Tune in to a quick video on making this tasty recipe
Equipment needed to make Leeti
Click here to get: Pan/pot
How to make Leeti
Course: afghani dessertsDifficulty: easy4
servings30
minutes40
minutesIngredients
Ingredients
•¼ cup oil
•⅓ cup all purpose flour
•1 teaspoon turmeric powder
•4½ cups water
•1 cup sugar
•1 tablespoon poppy seeds
•1 tablespoon ground cardamom
•½ tablespoon fresh ginger
•2 tablespoons chopped roasted almonds or walnuts
Directions
- In a deep non stick pot, heat the oil over medium heat. Add the all purpose flour and stir continuously using a wooden spoon or whisk until the flour turns golden brown. Add the turmeric powder and continue frying briefly to release its color and aroma.
- Carefully add the water. The first cup will produce strong steam, so pour slowly while stirring constantly. Continue adding the remaining water and whisk until all lumps are fully dissolved.
- Add the sugar, poppy seeds, and cardamom, stirring continuously. Follow by adding the fresh ginger and chopped roasted almonds or walnuts.
- As the soup cooks, a thick layer may form on the surface. Add a small amount of water and stir until the layer dissolves and the soup becomes smooth and evenly textured.
- Serve hot in a bowl, traditionally enjoyed with bread.
Recipe Video
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