Afghan cuisine

Afghan cuisineis influenced byPersian,Central AsianandSouth Asiancuisines due toAfghanistan's close proximity and cultural ties.The cuisine ishalaland mainly based onmutton,beef,poultryandfishwithriceandAfghan bread. Accompanying these are common vegetables anddairy products, such asmilk,yogurt,whey,and fresh anddried fruitssuch as apples, apricots, grapes, bananas, oranges, plums,pomegranates, sweetmelons, andraisins.The diet of most Afghans revolves around rice-based dishes, while various forms ofnaanare consumed with most meals.Teais generally consumed daily in large quantities, and is a major part of hospitality.The culinary specialties reflect the nation'sethnicandgeographicdiversity. Thenational dishof Afghanistan isKabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.
The cuisine of Afghanistan ishalaland has elements from various places: for example,garam masalafrom India, coriander and mint from Iran, dumplings and noodles from Uzbekistan andXinjiang, China, andbaklavafrom Turkey.The similarities can be seen in the use of spices likecuminandcinnamon(as in Indian cuisine), greencardamomflavors (as in Chinese tea), and kebabs and yoghurts (as inTurkishandArab cuisines).
Rice is a core staple food in Afghan cuisine and the most important part of any meal.Challow, or white rice cooked with mild spices,is served mainly withqormas(korma: stews or casseroles).Palawis cooked similarly to challow, but a combination of meat, stock,qorma, and herbs are also mixed in before baking, resulting in the elaborate colors, flavors, and aromas from which the rice got its name. Sometimes caramelized sugar is used to give the rice a rich brown color. Examples of palaw include:
Afghanbreadis flat and cooked in a tanoor ortandoor(a vertical ground clay oven). The bread is slapped onto a stone wall to cook. Tabakhai is aflatbreadcooked on a flat upside-down pan.
There is a wide variety of dumplings. Known under the namekhameerboband often eaten as dumplings, these native dishes are popular. Due to the long time required to make the dough for the dumplings, they are rarely served at large gatherings, such as weddings. They are instead served on special occasions at home.
Qormah(also spelled "korma" or "qorma") is an onion- and tomato-based stew or casserole usually served with challow rice.First, onion is caramelized, for a richly colored stew. Then tomato is added, along with a variety of fruits, spices, and vegetables, depending on the recipe. The main ingredient, which can be meat or other vegetables, is added last. There are hundreds of different types ofqormahsincluding:
Afghankabobis most often found in restaurants and at outdoor street vendor stalls. Most of the time, it contains lamb meat. Kabob is made with naan instead of rice. Customers have the option to sprinklesumacorghora(dried ground sour grapes) on their kabob. Pieces of fat from the sheep's tail (jijeq) are usually added to theskewersto add extra flavor.
Other popular kabobs include thelamb chop,ribs,kofta(ground beef), and chicken.
Chapli kebab, a specialty of eastern Afghanistan, is a patty of minced beef. It is a popular barbecue meal in Afghanistan. It is prepared flat and round and served with naan. The original recipe of chapli kabob dictates a half-meat, half-flour mixture which renders it lighter in taste and less expensive.
Afghan chicken ormurgh-eis a classic example of one of the most famous dishes of Afghanistan. Chicken dishes are usually found in restaurants and at outdoor street vendor stalls. Unlike in the Indian cooking style, chicken in Afghan cuisine is often used with the intention that it behalal. Cream, butter, and curd are customary ingredients in all chicken recipes, whether served as an appetizer or a main course.
Quroot(orqoroot) is a reconstituted dairy product, traditionally a by-product of butter made from sheep's or goat's milk. The residualbuttermilkremaining after churning butter is soured further (by keeping it at room temperature for a few days), treated with salt, and then eventually boiled. The precipitated casein is filtered throughcheesecloth, pressed in order to remove liquid, and then shaped into balls; the product is thus a hard and very sour cottage cheese. Though it can be eaten raw as a savory snack, it is typically served with cooked Afghan dishes such asaushak,mantu, andkichri qoroot.
As a dessert after a meal, most Afghans generally eat fresh fruit. For snacks, they may drink tea with something sweet like cakes, cookies or pastries. On occasions, they also eatdried fruitswhich are widely available in every Afghan market. Other typical desserts include the following:
Chai isteain Afghanistan, which can either be green or black. It is consumed at all times, especially a short time after finishing a meal or with guests during any social gathering. Most people drink green tea with no sugar. Some addcardamom,saffron, or sugar.
Sheer chai(which translates from "milk tea") is also consumed but mostly in the morning and on special occasions. It is a type ofKashmiri chai. Many people of Afghanistan also drinkmasala chai, particularly in cities such asAsadabad,Jalalabad,KhostandKandahar.
Doogh(also known by some Afghans asshomlehorshlombeh) is a cold drink made by mixing water with yogurt and then adding fresh or dried mint. Some variations of doogh include the addition of crushed or diced cucumber chunks. It is the second most widely consumed drink in Afghanistan (the first being tea), especially during lunchtime in summer. Doogh can be found at almost every Afghan grocery store and is served in restaurants.
WhileAfghanshave a common cuisine, certain ethnicities form sub-variations of it.
Pashtunsare the largest ethnic group of Afghanistan, constituting about 42% of the country's total population.A major dish in Pashtun culture are Rosh (cookedlamb and muttonwith no spices)andSohbat, found at traditional gatherings and events.Other major Pashtun dishes include lamb-skeweredsajjiandchapli kebab. The namedampukhtstands for steamed meat, andKhaddi kebabis the Afghanshashlik, which is grilled on an open fire, on a spit.
Although it differs from region to region, Pashtun cuisine is meat-heavy and often includes caramelized rice. For example, the dish known asbolaniin the north and east is often calledborogyenin the south and west of Afghanistan.
Common summer beverages includeshlombeh, a drink consisting of liquid yogurt, mint, and cucumber.Sherbetis an ice-sugared cold drink.Sher yakhis a sweet ice-like product.
TheHazara peoplein central Afghanistan (in the region of Hazarajat) and western Pakistan (Balochistan province) have their own fare. The Hazaragi cuisine shares some similarities with neighboring regional cuisines, so it is mainly influenced by Central Asian, Persian, and South Asian cooking. However, cooking methods vary in some of the dishes of these neighboring cuisines.
Traditionally, dinners are served on a tablecloth on the floor, which is called thedastarkhan. Meals are normally eaten with the right hand. After a meal, tea with dessert is served.
Serving tea and white sugared almonds (callednuql) is customary during Afghan festivals.