Afghan cuisine ( ps, افغان پخلی, translit=Afghan Pakhlai, ) is influenced by

Persian Persian may refer to: * People and things from Iran, historically called ''Persia'' in the English language ** Persians, the majority ethnic group in Iran, not to be conflated with the Iranic peoples ** Persian language, an Iranian language of the ...

Central Asian Central Asia, also known as Middle Asia, is a region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes the former S ...

and

Indian Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asia ...

cuisines due to

Afghanistan Afghanistan, officially the Islamic Emirate of Afghanistan,; prs, امارت اسلامی افغانستان is a landlocked country located at the crossroads of Central Asia and South Asia. Referred to as the Heart of Asia, it is bordere ...

's close proximity and cultural ties. The cuisine is mainly based on Afghanistan's main crops, such as

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...

, and

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

. Accompanying these staple grains are native fruits, vegetables, and

dairy product Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in th ...

s, such as

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in t ...

whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard ...

pomegranates The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between tall. The pomegranate was originally described throughout the Mediterranean region. It was introduc ...

grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, ...

s, and sweet

melon A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit. The word "melon" can refer to either the plant or specifically to the fruit. Botanically, a melon is a kind of berry, specifically a "pepo". The ...

s. Most of the people's diet revolve around rice-based dishes, while

naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, ...

bread is consumed with most meals.

Tea Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and north ...

is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's

ethnic An ethnic group or an ethnicity is a grouping of people who identify with each other on the basis of shared attributes that distinguish them from other groups. Those attributes can include common sets of traditions, ancestry, language, history, ...

and

geographic Geography (from Greek: , ''geographia''. Combination of Greek words ‘Geo’ (The Earth) and ‘Graphien’ (to describe), literally "earth description") is a field of science devoted to the study of the lands, features, inhabitants, and ...

diversity. The national dish of Afghanistan is

Kabuli palaw Qabeli palaw ( prs, قابلی پلو, ) is a variety of pilaf made in Afghanistan. It consists of steamed rice mixed with raisins, carrots, and beef or lamb. There exists different variations depending on the region. Serving Qabeli palaw is con ...

, a rice dish cooked with raisins, carrots, nuts and lamb or beef.

Background

The cuisine of Afghanistan has elements from various places, for example chillies or

garam masala Garam masala Hindustani_language.html"_;"title="rom_Hindustani_language">Hindustani_/_(''garm_masala'',_"hot_spices")is_a_Spice_mix.html" ;"title="Hindustani language">Hindustani / (''garm masala'', "hot spices")">Hindustani_language.html" ;"tit ...

from India, coriander and mint from Iran, dumplings and noodles from Uzbekistan and China,

kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

s from Turkey and Arabia, and palaw from

Central Asia Central Asia, also known as Middle Asia, is a subregion, region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes t ...

.https://inf.news/en/world/4a19948c99e7cfd57eeab0bf3d59c9bb.html The similarities can be seen in the use of spices like

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...

(as in Indian cuisine), green

cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are r ...

flavors (as in Chinese tea), and kebabs and yoghurts (as in Turkish and Arabic cuisines).

Staple foods

Rice

Rice is a core staple food in Afghan cuisine and the most important part of any meal. Challow, or white rice cooked with spices, is served mainly with (: stews or casseroles). Palaw is cooked similarly to challow, but a combination of meat, stock, , 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: *

(the national dish) – meat and stock are added, plus a topping of fried raisins, slivered carrots, and pistachios * Yakhni palaw – meat and stock are added to give the rice a brown color * Zamarod palaw – spinach is mixed in before the baking process, hence ''zamarod'', meaning "emerald" * Bore palaw – lawand is added giving the rice a yellow color * Landi palaw – a traditional meal of rice (with stock made from chicken or mutton that has been salted and dried in the sun) * Bonjan-e-roomi palaw – bonjan-e-roomi (tomato ) is added during baking giving the rice a red color * Serkah palaw – similar to , but with vinegar and other spices * Shibet palaw – fresh dill and raisins are added during baking * Narenj palaw – a sweet elaborate rice dish made with saffron, orange peel, pistachios, almonds, and chicken * Maash palaw – a strictly vegetarian sweet-and-sour pilaf baked with mung beans, apricots, and bulgur wheat * Alou balou palaw – a sweet rice dish with plums and chicken

Bread

Naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, ...

is a type of flat-bread cooked in an oven made from a hole in the ground. The bread is slapped onto a stone wall to cook. Other varieties include naan-e-Afghan/naan-e-tandoori (a type of Afghan bread cooked in a vertical ground clay oven or a

tandoor A tandoor ( or ) is a large urn-shaped oven, usually made of clay, originating from the Indian Subcontinent. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoo ...

) and naan-e-tawagy (

flatbread A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads ran ...

cooked on a flat pan), among others.

Major dishes

Steamed dumplings

There is a wide variety of dumplings. Known under the name ''khameerbob'' and 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. * Aushak – dumplings filled with a mixture consisting mainly of leeks, topped with either garlic-mint or a garlic yogurt sauce, sautéed tomatoes, red kidney beans, and a well-seasoned ground-meat mixture (It is a dish associated with Kabul, the capital of Afghanistan.) * Mantu – steamed dumplings filled with onion and ground beef or lamb, usually topped with a tomato- and yogurt- or -based sauce and then garnished with dried mint and coriander (The yogurt-based topping is usually a mixture of yogurt, garlic, and split chickpeas. The -based sauce is made of goat's cheese and also mixed with garlic; a and yogurt mixture will sometimes be used.)

Qormah

Qorma Korma or qorma (; ; ) is a dish originating in Indian subcontinent, consisting of meat or vegetables braised with yogurt ( dahi), water or stock, and spices to produce a thick sauce or gravy. Etymology The English name is an anglicisation of Hind ...

h (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 of including: * Qormah e gosht (meat ) – usually the main served with palaw at gatherings * Qormah e alou-bokhara wa dalnakhod – onion-based using veal or chicken, sour plums, lentils, and cardamom * Qormah e nadroo – onion-based, using lamb meat or veal, yogurt, lotus roots, cilantro, and coriander * Qormah e lawand – onion-based, using chicken, lamb, or beef, plus yogurt, turmeric, and cilantro * Qormah e sabzi – lamb, sautéed spinach, and other greens * Qormah e shalgham – onion-based using lamb, turnips, and sugar (sweet and sour taste)

Kabob

Afghan

kabob Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

is 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 sprinkle

sumac Sumac ( or ), also spelled sumach, is any of about 35 species of flowering plants in the genus ''Rhus'' and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including Eas ...

or ''ghora (''dried ground sour grapes) on their kabob. Pieces of fat from the sheep's tail () are usually added to the

skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roastin ...

s to add extra flavor. Chopan Kebab (4310721741)

Other popular kabobs include the lamb chop,

ribs The rib cage, as an enclosure that comprises the ribs, vertebral column and sternum in the thorax of most vertebrates, protects vital organs such as the heart, lungs and great vessels. The sternum, together known as the thoracic cage, is a semi- ...

, ''

kofta Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meatusually beef, chicken, pork, lamb or mutto ...

'' (ground beef), and chicken.

Chapli kebab Chapli Kebab or Chapli Kabab ( ps, چپلي کباب) is a Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. The Chapli Kabab originally comes from the northern areas of Pak ...

, a specialty of eastern Afghanistan, is a patty of minced beef. It is a popular barbecue meal in both Pakistan and 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.

Chicken

Afghan chicken or Murgh Afghani is 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 be ''

halal ''Halal'' (; ar, حلال, ) is an Arabic word that translates to "permissible" in English. In the Quran, the word ''halal'' is contrasted with ''haram'' (forbidden). This binary opposition was elaborated into a more complex classification kno ...

''. Cream, butter, and curd are customary ingredients in all chicken recipes, whether served as an appetizer or a main course.

Quroot

Quroot (or qoroot) is a reconstituted dairy product, traditionally a by-product of butter made from sheep's or goat's milk. The residual buttermilk remaining 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 through cheesecloth, 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 as aushak, mantu, and kichri qoroot.

Miscellaneous

* Afghan Kofta (meatball) *

Afghan salad Afghan salad is a salad in Afghan cuisine that is prepared with the primary ingredients of diced tomato, cucumber, onion, carrot, cilantro, mint and lime or sometimes lemon juice. Salt and pepper may be used to season the dish. Additional ingredi ...

Afghani burger An Afghani burger (also known as the Kabuli burger) is an Afghan fast food wrap consisting of a piece of Afghan bread rolled around french fries, along with chutney and other condiments, vegetables, and often sausages or other meat. It borrows i ...

Aush Ash ( fa, آش), sometimes transliterated as aush or āsh, is a variety of thick noodle soups, which are usually served hot and is part of Iranian cuisine and Afghan cuisine. It is also found in Azerbaijani cuisine, Azerbaijani, Turkey, Turkish, ...

(hand-made

noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, In ...

s) * Bichak (small turnovers with various fillings, including

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

and

herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

s, or ground

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

) * Dolma (stuffed

grape leaves Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or preserved in jars or cans. The leaves are commonly rolled or stuffed with mixtures of meat and rice to produce ...

) * Londi, or ''gusht-e-qaaq'' (spiced

jerky Jerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derive ...

) * Kichri (sticky medium-grain

cooked with

mung bean The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract G ...

s and

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

s) * Badenjan (cooked

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

with

es and

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es) * Badenjan-Burani (fried slices of

, topped with a

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

sour cream Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, wh ...

sauce and sprinkled with dried

mint MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaA ...

) * Baamiyah (

okra Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with su ...

) *

Bolani Bolani (Dari: بولانی), also called Periki (Pashto: پارکی) is a stuffed flat-bread from Afghanistan, fried with a filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also graced ...

also called “Buregian” in southern Afghanistan (somewhat similar to a

Quesadilla A quesadilla (; ; Mexican diminutive of ''quesada'') is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, a co ...

) * Halwaua-e-Aurd-e-Sujee * Osh Pyozee (stuffed

) * Dampukht (steamed

) *

Bonjan Salad Many cuisines feature eggplant salads and appetizers. Varieties Middle East, Caucasus, Africa ''Baba ghanoush'' ( ar, بابا غنوج ''bābā ghanūj'') is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various se ...

(spicy eggplant salad) * Shor-Nakhud ( chickpeas with special toppings) * Maast or labanyat (type of plain

) * Chakida or chakka (type of

) * Shola Ghorbandi * Salata (

and

-based

salad A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...

, often incorporating

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.

) * Gosh e feel (thin, fried

pastries Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests ...

covered in

powdered sugar Powdered sugar, also called confectioners' sugar, or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent – such as corn starch, p ...

and ground pistachios) * Kaddo Borwani ( sweet pumpkins) *

Kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

(similar to Middle Eastern style) * Mou-rubba (

fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...

sauce,

sugar syrup Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic sacc ...

and fruits,

apple An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple fruit tree, trees are agriculture, cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, wh ...

sour cherry ''Prunus cerasus'' (sour cherry, tart cherry, or dwarf cherry) is a species of ''Prunus'' in the subgenus '' Cerasus'' ( cherries), native to much of Europe and southwest Asia. It is closely related to the sweet cherry (''Prunus avium''), but ...

, or various berries, or made with dried fruits. "Afghan favorite is the Alu-Bakhara".) * Narenge Palau (dried sweet

orange peel An orange is a fruit of various citrus species in the family Rutaceae (see list of plants known as orange); it primarily refers to ''Citrus'' × ''sinensis'', which is also called sweet orange, to distinguish it from the related ''Citrus × ...

and green raisins with a variety of nuts, mixed with yellow rice glazed with light

) * Nargis kabob (

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

-based angel hair pasta soaked in

, wrapped around a piece of

) *

Torshi Torshi ( fa, ترشی, lit=sourness, translit=torshi) are the pickled vegetables of many Middle Eastern and Balkan cuisines. Torshi is common in Arab, Turkish, Kurdish, Afghan, Bosnian, Armenian and Iranian cuisine. Iran has hundreds of types ...

(

and

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...

mixed with other herbs and spices, pickled in

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

and aged) * Khoujoor (Afghan

pastry Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" sugges ...

, deep-fried, oval-shaped, similar to doughnuts in taste) * Afghan Chatni made with fresh

coriander Coriander (;

leaves * Kalah Chuquki or Kalah Gunjeshk (battered deep-fried bird heads) * Kalah Pacha (

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

head/feet cooked in a broth, served in bowls as a soup dish or in a

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...

curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in tradit ...

) * Shami kabob (cooked

blended with

spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

, and

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

, and rolled into

hot dog A hot dog (uncommonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced Hot dog bun, bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener (Vienna sausag ...

shapes or flat round shapes and fried) * Chopan (Pashto/Persian: چوپان, meaning "shepherd") kabob (Pashto/Persian: کباب) (lamb chops skewered and grilled on

charcoal Charcoal is a lightweight black carbon residue produced by strongly heating wood (or other animal and plant materials) in minimal oxygen to remove all water and volatile constituents. In the traditional version of this pyrolysis process, cal ...

) * Delda or Oagra (mainly a Southern dish, whose main ingredient is a mixture of split

and a variety of

bean A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...

s) * Owmach (made from

; a soup-like dish, very thick and pasty) * Maushawa (mixed beans and tiny meatballs, served in a bowl) File:Afghan Bolani.jpg,

File:Bendee.jpg, Cooked

is also served for lunch or as a side dish File:Afghani lamb kebab.jpg, Afghan

with yellow

saffron rice Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries (in one form or another). The recipe is similar to plain cooked rice with addition of ingredients. ...

File:Afghan roast chicken-2010.jpg, Roasted chicken

Desserts and snacks

* Sheer Yakh, a traditional dessert *

Sheer khurma Sheer khurma or sheer khorma ( fa, , shîr xormâ "milk and dates") is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Pakistan, Afghanistan, India, and parts of Central Asia. It is a traditional Muslim fe ...

, a traditional dessert * Sheer Berinj (

rice pudding Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such ...

) * Cream roll (

) * Baklava (

) * Afghan Cake (similar to

pound cake Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powd ...

, sometimes with real

or jelly inside) * Fernea, sometimes spelled , (

and

cornstarch Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or so ...

help make this very sweet, similar to rice pudding without the rice) *

Kulcha Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. Recipe Kulcha is made from maida flour, water, a pinch of salt and a leavening agent (yeast or old kulcha dough), mixed together by hand to make a very ti ...

(variety of

cookie A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, n ...

s, baked in clay ovens with charcoal)

Soups

Shorba Chorba or shorba (from dialectal Arabic ; from , 'to drink') is a broad class of stews or rich soups found in national cuisines across the Middle East, Central and Eastern Europe, Central Asia and the Indian subcontinent. It is often prepared w ...

(Afghan

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

similar to

borscht Borscht () is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukraine, Ukrainian origin, made with red beetroots as one of the main ingredients, wh ...

) * Shorwa-E-Tarkari (meat and vegetable soup) * Peyawa or Eshkana (a

based on

, very similar to a

gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt ...

, but mixed with chopped

, potatoes, and eggs) * Aushe Sarka (vinegar-based flat

soup, tastes very similar to Chinese hot and sour soup)

Drinks

Doogh

Doogh Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage popular across Western Asia, Central Asia, South Asia, Southeastern Europe, North Asia and Eastern Europe. The principal ingredients are yogurt, water and salt. ...

(also known by some Afghans as ''shomleh'' or ''shlombeh'') 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.

Tea

Special Forces commander meets with village elders Afghanistan 2007

in Afghanistan is called ''chai'', 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 add saffron, sugar or cardamom. ''Sheer chai'' (which translates from "milk tea") is also consumed but mostly in the morning and on special occasions. It is a type of

Kashmiri chai Noon chai (), also called Sheer chai (), Namkeen chai (), Kashmiri tea or Pink tea, is a traditional tea beverage, originating in Kashmir. It is made with gunpowder tea (green tea leaves rolled into small balls), milk and Sodium bicarbonate, ba ...

. Many people of Afghanistan also drink

masala chai Masala chai (, ; Urdu: مصالحہ چائے, Hindi: मसाला चाय) is an Indian tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. Originating in India the beverage has gained worl ...

, particularly in cities such as Asadabad,

Jalalabad Jalalabad (; Dari/ ps, جلال‌آباد, ) is the fifth-largest city of Afghanistan. It has a population of about 356,274, and serves as the capital of Nangarhar Province in the eastern part of the country, about from the capital Kabul. Jala ...

Khost Khōst ( ps, خوست) is the capital of Khost Province in Afghanistan. It is the largest city in the southeastern part of the country, and also the largest in the region of Loya Paktia. To the south and east of Khost lie Waziristan and Kurram ...

and

Kandahar Kandahar (; Kandahār, , Qandahār) is a List of cities in Afghanistan, city in Afghanistan, located in the south of the country on the Arghandab River, at an elevation of . It is Afghanistan's second largest city after Kabul, with a population ...

Eating habits

Sub-cuisines

While

Afghans Afghans ( ps, افغانان, translit=afghanan; Persian/ prs, افغان ها, translit=afghānhā; Persian: افغانستانی, romanized: ''Afghanistani'') or Afghan people are nationals or citizens of Afghanistan, or people with ancestry f ...

have a common cuisine, certain ethnicities form sub-variations of it.

Pashtun cuisine

Pashtuns Pashtuns (, , ; ps, پښتانه, ), also known as Pakhtuns or Pathans, are an Iranian ethnic group who are native to the geographic region of Pashtunistan in the present-day countries of Afghanistan and Pakistan. They were historically re ...

are the largest ethnic group of Afghanistan, constituting about 42% of the country's total population. A major dish in Pashtun culture is Sohbat, found at traditional gatherings and events. Other major Pashtun dishes include lamb-skewered ''

sajji Sajji ( Balochi and Urdu: سجی) is a Balochi dish originating from the Balochistan province of Pakistan. Traditional and authentic sajji consists of lamb, marinated only in salt with a few spices. Sajji is considered done when it is at the ' r ...

'' and ''

chapli kebab Chapli Kebab or Chapli Kabab ( ps, چپلي کباب) is a Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. The Chapli Kabab originally comes from the northern areas of Pak ...

''. The name ''dampukht'' stands for steamed meat, and ''Khaddi kebab'' is the Afghan shashlik, 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 as ''bolani'' in the north and east is often called ''borogyen'' in the south and west of Afghanistan. Common summer beverages include ''shlombeh'', also known in Persian as ''doogh'', a drink consisting of liquid yogurt, mint, and ''bedreng'' (Afghan cucumber). ''Sherbet'' is an ice-sugared cold drink. ''Sheer yakh'' is a sweet ice-like product, literally translating to "cold milk".

Hazara cuisine

The

Hazara people The Hazaras ( fa, , Həzārə; haz, , Āzərə) are an ethnic group and the principal component of the population of Afghanistan, native to, and primarily residing in the Hazaristan (Hazarajat) region in central Afghanistan and generally scatt ...

in 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.

Dining etiquette

Traditionally, dinners are held on a tablecloth on the floor, which is called the ''dastarkhan''. Meals are normally eaten with the right hand. After a meal, tea with dessert is served.

Special occasions

Serving tea and white sugared almonds (called ''nuql'') is customary during Afghan festivals.