page_title: Kebab
section_title: Afghanistan
hierarchical_section_title: Kebab / National varieties / Afghanistan
caption_attribution_description: English: Kufta Kebab - Beef hamburgers, eaten with flat bread.
context_page_description: Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular around the world.
  In most English-speaking countries, a kebab may be the classic shish kebab or shashlik – small cubes of meat cooked on a skewer – or, outside of North America where it is better known as gyros, the more recent and now-ubiquitous fast-food doner kebab. By contrast, in Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, a kebab is any of a wide variety of grilled meat dishes. Some dishes ultimately derived from Middle Eastern kebab may have different names in their local languages, such as the Chinese chuan.
  Kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. The traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, or more rarely due to religious prohibitions, pork.
context_section_description: Afghan kebab (Pashto/Dari: کباب) is most often found in restaurants and outdoor vendor stalls. The most widely used meat is lamb. Recipes differ with every restaurant. Afghan kebab is served with naan, rarely rice, and customers have the option to sprinkle sumac or ghora, dried ground sour grapes, on their kebab. The quality of kebab is solely dependent on the quality of the meat. Pieces of fat from the sheep's tail (jijeq) are usually added with the lamb skewers to add extra flavor.
  Other popular kebabs include the lamb chop, ribs, beef, buffalo, and chicken, all of which are found in better restaurants.
  Chapli kebab, a specialty of Eastern Afghanistan, is a patty made from beef mince. It is a popular barbecue meal in Afghanistan. The word Chapli comes from the Pashto word Chaprikh, which means flat. It is prepared flat and round, and served with naan. The original recipe of chapli kebab dictates a half meat (or less), half flour mixture, which renders it lighter in taste and less expensive.
caption: Kofta kebab with naan
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