Afghan cuisine

Afghanistan dish

  With an ethnic and geographic diversity, Afghanistan has influence from Iran, Tajikistan, Uzbekistan, Turkmenistan, and Pakistan; and its cuisine is emphasized in a well-balanced taste.

  Afghan cuisine is particularly based on their cereals such as wheat, maize, barley and rice; accompanied by yogurt, various nuts such as walnuts, pistachios, almonds, and pine nuts; native vegetables, and fresh and dried fruits like grapes, pomegranates, apricots, berries, and plums; herbs and spices including mint, saffron, coriander, cilantro, cardamom, and black pepper; lamb and chicken are the preferred meats.

  Basically, there are three types of Afghan bread: Naan, made with poppy seeds, sesame seeds, nigella, white flour and helping of oil; Lavash, which is used with meats and stews; Torshi, with pickled fruits and vegetables mixed with vinegar and spices.

  Their most customer dishes are Afghan Kufta, Afghan Kadu Bouranee, Afghan Spice Rub, Aush, Bichak, Shorwa, Londi, Kichiri, Bonjan, Bendai, Quroot, Halwaua-e-Aurd-e-Sujee, Nan-i-Afghan, Mantu, Dampukht, Ashak, Shor-Nakhud, Maast, Chakida, Salata, Afghan Cake, Gosh Feel, Kebabs, etc.

  Recipes of Afghanistan at AfghanWeb.com and at AfghanNetwork.net




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