Afghan “Halal Food” Style White Sauce
As a kid growing up Afghan-Hindu in NY meant our dinner table was always a mix of Afghani food, Indian food and American food. Though my parents & grandparents never taught us farsi, there was still a strong presence of our Afghani heritage at home through food and one of my fondest memories as a kid was going for AFGHANI FOOD at Choopan Kabob. My sister and I would literally FIGHT OVER their white sauce when we sat at the table because it was that delicious; this sauce was CREAMY, TANGY, SALTY, and STICKY but in all the right ways!
Years later my husband and I still go to this restaurant and the sauce has not changed. We’ve taken many friends to eat there over the years and they all ask me one thing “What’s in the sauce?!” I finally sat down and decided to take a stab at replicating their sauce so below is my version of it, enjoy!
RECIPE UPDATED Jan. 2021
PREP TIME: 5 minutes l COOK TIME: 0minutes l TOTAL TIME: 5 minutes
Ingredients
2 cups Hellmann’s mayo
1/2 cup sour cream (optional)
if you want to use only Mayo, use 2 1/2 cups total
1/2 cup white distilled vinegar
2 teaspoons dried dill
2 large garlic cloves, finely grated
1/2 inch of ginger, finely grated
1/2 teaspoon granulated white sugar
1 teaspoon ground black pepper
1 tablespoon salt, add more to your taste
water, as needed for consistency
Directions
In a large bowl whisk together mayo, sour cream, and vinegar until smooth; you want this to be a barbeque sauce like consistency so you can add water to get to that point but be sure to only add a little at a time.
You can also do this all in a blender.
Once the base is your desired consistency add in the garlic, dill, salt, pepper, sugar and whisk together until combined.
Store in an airtight container in the refrigerator for up to 7 days.
Serve with chicken & rice, kabobs, or my potato wonton crisps!