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Afghan Marinade

We got this recipe from a friend, who got it from a friend, who got it from some refugees fleeing the Soviet occupation of Afghanistan (or so the story went by the time we got it). We're not sure how accurately it was transmitted (is soy sauce a traditional Afghan ingredient?). Regardless of the story's accuracy, this marinade works well for lamb, beef, pork, venison, or any other flavorful red meat. It overpowers chicken, though.



Mix all ingredients until well blended. Soak meat in the marinade for at least half an hour; a day or two is better. If the cut of meat is thick, pierce it with a fork. After cooking, it makes a savory gravy (thicken to desired consistency, or use as is).


  • In place of the crushed rosemary, we often use dried rosemary ground to a powder in a mortar.

  • Dry red wine can be substituted for the soy sauce.

  • Dry mustard can be substituted for the Grey Poupon.