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{{Short description|Culinary tradition}}
{{Short description|Culinary tradition}}
{{Culture of Afghanistan}}
{{Culture of Afghanistan}}


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'''Afghan cuisine''' is influenced by [[Persian cuisine|Persian]], [[Central Asian cuisine|Central Asian]] and [[Cuisine of the Indian subcontinent|South Asian]] cuisines due to [[Afghanistan]]'s close proximity and cultural ties. The cuisine is [[halal]] and mainly based on [[mutton]], [[beef]], [[poultry]] and [[fish]] with [[rice]] and [[Naan|Afghan bread]]. Accompanying these are common vegetables and [[dairy product]]s, such as [[milk]], [[yogurt]], [[whey]], and fresh and [[dried fruit]]s such as apples, apricots, grapes, bananas, oranges, plums, [[pomegranate production in Afghanistan|pomegranates]], sweet [[melon]]s, and [[raisin]]s. The diet of most Afghans revolves around rice-based dishes, while various forms of [[naan]] are consumed with most meals. [[Tea]] is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's [[ethnic groups in Afghanistan|ethnic]] and [[geography of Afghanistan|geographic]] diversity. The [[national dish]] of Afghanistan is ''[[Kabuli palaw]]'', a rice dish cooked with raisins, carrots, nuts, and lamb or beef.
'''Afghan cuisine''' is influenced by [[Persian cuisine|Persian]], [[Central Asian cuisine|Central Asian]] and [[Cuisine of the Indian subcontinent|South Asian]] cuisines due to [[Afghanistan]]'s close proximity and cultural ties. The cuisine is [[halal]] and mainly based on [[mutton]], [[beef]], [[poultry]] and [[fish]] with [[rice]] and [[Naan|Afghan bread]]. Accompanying these are common vegetables and [[dairy product]]s, such as [[milk]], [[yogurt]], [[whey]], and fresh and [[dried fruit]]s such as apples, apricots, grapes, bananas, oranges, plums, [[pomegranate production in Afghanistan|pomegranates]], sweet [[melon]]s, and [[raisin]]s. The diet of most Afghans revolves around rice-based dishes, while various forms of [[naan]] are consumed with most meals. [[Tea]] is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's [[ethnic groups in Afghanistan|ethnic]] and [[geography of Afghanistan|geographic]] diversity. The [[national dish]] of Afghanistan is ''[[Kabuli palaw]]'', a rice dish cooked with raisins, carrots, nuts, and lamb or beef.


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==Background==
==Background==
[[File:Location map of Afghanistan in Asia.png|thumb|Location of Afghanistan in Asia]]
[[File:Location map of Afghanistan in Asia.png|thumb|Location of Afghanistan in Asia]]


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The cuisine of Afghanistan is ''[[halal]]'' and uses various herbs and spices including coriander, mint, dill, cumin, cardamom and turmeric as well as locally-grown [[saffron]]. Afghan dishes are typically mild in flavor.   
The cuisine of Afghanistan is ''[[halal]]'' and uses various herbs and spices including coriander, mint, dill, cumin, cardamom and turmeric as well as locally-grown [[saffron]]. Afghan dishes are typically mild in flavor.   


<!--T:5-->
A variety of rice dishes known locally as 'palao' are prepared with various fruits, nuts and legumes, and combine sweet and sour flavors central to Afghan cuisine. Dumpling and noodle dishes, meat and vegetable stews, legumes, and kebab dishes make up the bulk of Afghan cuisine.
A variety of rice dishes known locally as 'palao' are prepared with various fruits, nuts and legumes, and combine sweet and sour flavors central to Afghan cuisine. Dumpling and noodle dishes, meat and vegetable stews, legumes, and kebab dishes make up the bulk of Afghan cuisine.


<!--T:6-->
==Staple foods==
==Staple foods==
===Rice===
===Rice===
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[[File:Afghan meat balls with rice and corn.jpg|thumb|Rice with ''[[kofta]]'' (meatballs) and corn]]
[[File:Afghan meat balls with rice and corn.jpg|thumb|Rice with ''[[kofta]]'' (meatballs) and corn]]


<!--T:7-->
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 with {{transliteration|ps|qormas}} ({{transliteration|ps|korma}}: stews or casseroles). [[Pilaf|Palaw]] is cooked similarly to challow, but a combination of meat, stock, {{transliteration|ps|[[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:
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 with {{transliteration|ps|qormas}} ({{transliteration|ps|korma}}: stews or casseroles). [[Pilaf|Palaw]] is cooked similarly to challow, but a combination of meat, stock, {{transliteration|ps|[[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:
* [[Kabuli Palaw|Qabeli palao]] (the [[national dish]]) – meat and stock are added, plus a topping of fried raisins, slivered carrots, and pistachios
* [[Kabuli Palaw|Qabeli palao]] (the [[national dish]]) – meat and stock are added, plus a topping of fried raisins, slivered carrots, and pistachios
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* Albalo palao – a sweet rice dish with sour cherries
* Albalo palao – a sweet rice dish with sour cherries


<!--T:8-->
===Afghan bread===
===Afghan bread===
[[File:Bread of Afghanistan in 2010.jpg|thumb|Naan (bread) from a local baker, the most widely consumed bread in Afghanistan]]
[[File:Bread of Afghanistan in 2010.jpg|thumb|Naan (bread) from a local baker, the most widely consumed bread in Afghanistan]]


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Afghan [[Naan|bread]] is flat and cooked in a tanoor or [[tandoor]] (a vertical ground clay oven). The bread is slapped onto a stone wall to cook. Tabakhai is a [[flatbread]] cooked on a flat upside-down pan.
Afghan [[Naan|bread]] is flat and cooked in a tanoor or [[tandoor]] (a vertical ground clay oven). The bread is slapped onto a stone wall to cook. Tabakhai is a [[flatbread]] cooked on a flat upside-down pan.


==Major dishes==
==Major dishes== <!--T:10-->


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===Steamed dumplings===
===Steamed dumplings===
[[File:Mantu in a steamer.jpg|thumb|[[Manti (dumpling)|Mantu]] in a steamer before cooking]]
[[File:Mantu in a steamer.jpg|thumb|[[Manti (dumpling)|Mantu]] in a steamer before cooking]]
[[File:Afghan_Ashak_dumplings.jpg|thumb|Afghan ''aushak'']]
[[File:Afghan_Ashak_dumplings.jpg|thumb|Afghan ''aushak'']]


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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.
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 {{transliteration|ps|qoroot}} 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.
* [[Aushak]] – dumplings filled with a mixture consisting mainly of leeks, topped with either garlic-mint {{transliteration|ps|qoroot}} 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.
* [[Manti (dumpling)|Mantu]] – steamed dumplings filled with onion and ground beef or lamb, usually topped with a tomato- and yogurt- or {{transliteration|ps|qoroot}}-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 {{transliteration|ps|qoroot}}-based sauce is made of goat's cheese and also mixed with garlic; a {{transliteration|ps|qoroot}} and yogurt mixture is sometimes used.
* [[Manti (dumpling)|Mantu]] – steamed dumplings filled with onion and ground beef or lamb, usually topped with a tomato- and yogurt- or {{transliteration|ps|qoroot}}-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 {{transliteration|ps|qoroot}}-based sauce is made of goat's cheese and also mixed with garlic; a {{transliteration|ps|qoroot}} and yogurt mixture is sometimes used.


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===Qormah===
===Qormah===
{{Prose|section|date=February 2022}}
[[Qorma]]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 {{transliteration|ps|qormahs}} including:
[[Qorma]]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 {{transliteration|ps|qormahs}} including:
* Qormah e gosht (meat {{transliteration|ps|qormah}}) – usually the main {{transliteration|ps|qormah}} served with palaw at gatherings
* Qormah e gosht (meat {{transliteration|ps|qormah}}) – usually the main {{transliteration|ps|qormah}} served with palaw at gatherings
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* Qormah e shalgham – onion-based using lamb, turnips, and sugar (sweet and sour taste)
* Qormah e shalgham – onion-based using lamb, turnips, and sugar (sweet and sour taste)


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===Kabob===
===Kabob===
[[File:Kufta Kebab.jpg|thumb|[[Kofta]] [[kabob]] with [[naan]] ]]
[[File:Kufta Kebab.jpg|thumb|[[Kofta]] [[kabob]] with [[naan]] ]]


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Afghan [[kabob]] 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]] or ''ghore angoor'' (dried ground sour grapes) on their kabob. Pieces of fat from the sheep's tail ({{transliteration|ps|jijeq}}) are usually added to the [[skewer]]s to add extra flavor. Traditional Afghan kabobs are made with onion juice, lemon, yoghurt, black pepper and sometimes saffron for chicken.
Afghan [[kabob]] 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]] or ''ghore angoor'' (dried ground sour grapes) on their kabob. Pieces of fat from the sheep's tail ({{transliteration|ps|jijeq}}) are usually added to the [[skewer]]s to add extra flavor. Traditional Afghan kabobs are made with onion juice, lemon, yoghurt, black pepper and sometimes saffron for chicken.


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[[File:Chopan Kebab (4310721741).jpg|thumb|Chopan kabob being prepared]]
[[File:Chopan Kebab (4310721741).jpg|thumb|Chopan kabob being prepared]]


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Other popular kabobs include the [[meat chop|lamb chop]], [[Ribs (food)|ribs]], ''[[kofta]]'' (ground beef), and chicken.
Other popular kabobs include the [[meat chop|lamb chop]], [[Ribs (food)|ribs]], ''[[kofta]]'' (ground beef), and chicken.


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[[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. This type of kabob contains herbs and sometimes chilli.
[[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. This type of kabob contains herbs and sometimes chilli.


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===Chicken===
===Chicken===
Afghan chicken or ''murgh-e'' 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]]''. Cream, butter, and curd are customary ingredients in all chicken recipes, whether served as an appetizer or a main course.
Afghan chicken or ''murgh-e'' 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]]''. Cream, butter, and curd are customary ingredients in all chicken recipes, whether served as an appetizer or a main course.


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===Quroot===
===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''.
'''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''.


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===Miscellaneous===
===Miscellaneous===
{{Prose|section|date=February 2022}}
[[File:Afghan food.jpg|thumb|A table setting of Afghan food in Kabul]]
[[File:Afghan food.jpg|thumb|A table setting of Afghan food in Kabul]]
[[File:Bonjon or Bonjorn.jpg|thumb|Badenjan ([[eggplant]]) is usually served for lunch as a light meal or as a [[side dish]]. It tastes best with freshly baked bread along with sour minted yogurt. Shomleh/shlombeh (a cold drink made of yogurt that is sprinkled with fresh or dried [[Mentha|mint]]).]]
[[File:Bonjon or Bonjorn.jpg|thumb|Badenjan ([[eggplant]]) is usually served for lunch as a light meal or as a [[side dish]]. It tastes best with freshly baked bread along with sour minted yogurt. Shomleh/shlombeh (a cold drink made of yogurt that is sprinkled with fresh or dried [[Mentha|mint]]).]]
[[File:Afghan men feasting.jpg|thumb|Afghan men eating at a lunchtime feast in [[Kunar Province|Kunar Weleyat]] ]]
[[File:Afghan men feasting.jpg|thumb|Afghan men eating at a lunchtime feast in [[Kunar Province|Kunar Weleyat]] ]]


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{{div col|colwidth=30em}}
{{div col|colwidth=30em}}
* [[Afghan burger]]
* [[Afghan burger]]
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* Owmach (made from [[flour]]; a soup-like dish, but very thick and pasty)
* Owmach (made from [[flour]]; a soup-like dish, but very thick and pasty)
* Salata ([[tomato]] and [[onion]]-based [[salad]], often incorporating [[cucumber]])
* Salata ([[tomato]] and [[onion]]-based [[salad]], often incorporating [[cucumber]])
* Rosh (cooked [[lamb and mutton]] with no spices)<ref name="Rosh"/>
* Rosh (cooked [[lamb and mutton]] with no spices)
* Shami kabob (cooked [[beef]] blended with [[spice]]s, [[flour]], and [[egg (food)|eggs]], and rolled into [[hot dog]] shapes or flat round shapes and fried)
* Shami kabob (cooked [[beef]] blended with [[spice]]s, [[flour]], and [[egg (food)|eggs]], and rolled into [[hot dog]] shapes or flat round shapes and fried)
* [[Sholeh Ghorbandi]]
* [[Sholeh Ghorbandi]]
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{{div col end}}
{{div col end}}


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<gallery class="center" widths="200" heights="170">
<gallery class="center" widths="200" heights="170">
File:Afghan Bolani.jpg|[[Bolani]]
File:Afghan Bolani.jpg|[[Bolani]]
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</gallery>
</gallery>


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==Desserts and snacks==
==Desserts and snacks==
[[File:Samples of Afghan fresh and dried fruits.jpg|thumb|Samples of Afghan fresh and [[dried fruit]]s]]
[[File:Samples of Afghan fresh and dried fruits.jpg|thumb|Samples of Afghan fresh and [[dried fruit]]s]]
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* [[Shir Berenj]] ([[rice pudding]])
* [[Shir Berenj]] ([[rice pudding]])


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==Soups==
==Soups==
* [[Shorba|Shorwa]]
* [[Shorba|Shorwa]]
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* Aush-e serka (vinegar-based flat [[noodle]] soup)
* Aush-e serka (vinegar-based flat [[noodle]] soup)


==Drinks==
==Drinks== <!--T:26-->


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===Chai===
===Chai===
[[File:Special Forces commander meets with village elders Afghanistan 2007.jpg|thumb|Village elders and US special forces drinking Afghan green tea in 2007]]
[[File:Special Forces commander meets with village elders Afghanistan 2007.jpg|thumb|Village elders and US special forces drinking Afghan green tea in 2007]]
Chai is [[tea]] in 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 add [[cardamom]], [[saffron]], or sugar.
Chai is [[tea]] in 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 add [[cardamom]], [[saffron]], or sugar.


<!--T:28-->
''Sheer chai'' (or "milk tea") is also consumed but mostly in the morning and on special occasions. It is a type of [[Kashmiri chai]]. Many people of Afghanistan also drink [[masala chai]], particularly in cities such as [[Asadabad, Afghanistan|Asadabad]], [[Jalalabad]], [[Khost]] and [[Kandahar]].
''Sheer chai'' (or "milk tea") is also consumed but mostly in the morning and on special occasions. It is a type of [[Kashmiri chai]]. Many people of Afghanistan also drink [[masala chai]], particularly in cities such as [[Asadabad, Afghanistan|Asadabad]], [[Jalalabad]], [[Khost]] and [[Kandahar]].


<!--T:29-->
===Doogh===
===Doogh===
[[Doogh]] (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.
[[Doogh]] (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.


<!--T:30-->
==Sub-cuisines==
==Sub-cuisines==
While [[Afghans]] have a common cuisine, certain ethnicities form sub-variations of it.
While [[Afghans]] have a common cuisine, certain ethnicities form sub-variations of it.


<!--T:31-->
===Pashtun cuisine===
===Pashtun cuisine===
{{main|Pashtun cuisine}}
{{main|Pashtun cuisine}}


<!--T:32-->
[[Pashtuns]] are the largest ethnic group of Afghanistan, constituting about 42% of the country's total population. A major dish in Pashtun culture are rosh (cooked [[lamb and mutton]] with no spices) and [[sohbat]], found at traditional gatherings and events. Other major Pashtun dishes include lamb-skewered ''[[sajji]]'' and ''[[chapli kebab]]''. The name ''dampukht'' stands for steamed meat, and ''khaddi kebab'' is the Afghan [[shashlik]], which is grilled on an open fire, on a spit.
[[Pashtuns]] are the largest ethnic group of Afghanistan, constituting about 42% of the country's total population. A major dish in Pashtun culture are rosh (cooked [[lamb and mutton]] with no spices) and [[sohbat]], found at traditional gatherings and events. Other major Pashtun dishes include lamb-skewered ''[[sajji]]'' and ''[[chapli kebab]]''. The name ''dampukht'' stands for steamed meat, and ''khaddi kebab'' is the Afghan [[shashlik]], which is grilled on an open fire, on a spit.


<!--T:33-->
Although it differs between regions, 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.
Although it differs between regions, 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.


<!--T:34-->
Common summer beverages include ''[[doogh|shlombeh]]'', a drink consisting of liquid yogurt, mint, and cucumber. ''Sherbet'' is an ice-sugared cold drink. ''Sher yakh'' is a sweet ice-like product.
Common summer beverages include ''[[doogh|shlombeh]]'', a drink consisting of liquid yogurt, mint, and cucumber. ''Sherbet'' is an ice-sugared cold drink. ''Sher yakh'' is a sweet ice-like product.


<!--T:35-->
===Hazara cuisine===
===Hazara cuisine===
{{main|Hazaragi cuisine}}
{{main|Hazaragi cuisine}}


<!--T:36-->
The [[Hazaras|Hazara people]] 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.
The [[Hazaras|Hazara people]] 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.


<!--T:37-->
==Dining etiquette==
==Dining etiquette==
Traditionally, dinners are served 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.
Traditionally, dinners are served 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.


<!--T:38-->
==Special occasions==
==Special occasions==
Serving tea and white sugared almonds (called ''nuql'') is customary during Afghan festivals.
Serving tea and white sugared almonds (called ''nuql'') is customary during Afghan festivals.


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==See also==
==See also==
{{Portal|Afghanistan|Food}}
{{Portal|Afghanistan|Food}}
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{{Portal bar|Society|Food|Afghanistan}}
{{Portal bar|Society|Food|Afghanistan}}


<!--T:40-->
{{Commons category|Afghan cuisine}}
{{Commons category|Afghan cuisine}}


<!--T:41-->
{{Asian topic|| cuisine}}
{{Asian topic|| cuisine}}
{{cuisine}}
{{cuisine}}




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[[Category:Afghan cuisine| ]]
[[Category:Afghan cuisine| ]]
[[Category:South Asian cuisine]]
[[Category:South Asian cuisine]]
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[[Category:Tajik cuisine]]
[[Category:Tajik cuisine]]
{{二次利用|date=17 August 2025, at 01:33}}
{{二次利用|date=17 August 2025, at 01:33}}
</translate>

Latest revision as of 17:03, 17 August 2025

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Afghan cuisine is influenced by Persian, Central Asian and South Asian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.

Background

Location of Afghanistan in Asia

The cuisine of Afghanistan is halal and uses various herbs and spices including coriander, mint, dill, cumin, cardamom and turmeric as well as locally-grown saffron. Afghan dishes are typically mild in flavor.

A variety of rice dishes known locally as 'palao' are prepared with various fruits, nuts and legumes, and combine sweet and sour flavors central to Afghan cuisine. Dumpling and noodle dishes, meat and vegetable stews, legumes, and kebab dishes make up the bulk of Afghan cuisine.

Staple foods

Rice

Afghan Kabuli palaw
Rice with kofta (meatballs) and corn

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 with qormas (korma: stews or casseroles). Palaw is 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:

  • Qabeli palao (the national dish) – meat and stock are added, plus a topping of fried raisins, slivered carrots, and pistachios
  • Zamarod palao – Spinach, dill and sometimes other green herbs are mixed in before the cooking process, hence zamarod, meaning "emerald"
  • Bore palao – lawand is added giving the rice a yellow color
  • Landi palao – a traditional meal of rice (with stock made from chicken or mutton that has been salted and dried in the sun)
  • Bonjan-e-roomi palao – bonjan-e-roomi (tomato qorma) is added during baking giving the rice a red color
  • Narenj palao – a sweet elaborate rice dish made with saffron, orange peel, pistachios, almonds, and chicken
  • Mash palao – a strictly vegetarian sweet-and-sour pilaf baked with mung beans, apricots, and bulgur wheat
  • Albalo palao – a sweet rice dish with sour cherries

Afghan bread

Naan (bread) from a local baker, the most widely consumed bread in Afghanistan

Afghan bread is flat and cooked in a tanoor or tandoor (a vertical ground clay oven). The bread is slapped onto a stone wall to cook. Tabakhai is a flatbread cooked on a flat upside-down pan.

Major dishes

Steamed dumplings

Mantu in a steamer before cooking
Afghan aushak

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 qoroot 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 qoroot-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 qoroot-based sauce is made of goat's cheese and also mixed with garlic; a qoroot and yogurt mixture is sometimes used.

Qormah

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 of qormahs including:

  • Qormah e gosht (meat qormah) – usually the main qormah served with palaw at gatherings
  • Qormah e alou bokhara – 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, cilantro and other greens with fenugreek; sometimes kidney beans are included
  • Qormah e shalgham – onion-based using lamb, turnips, and sugar (sweet and sour taste)

Kabob

Kofta kabob with naan

Afghan kabob 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 or ghore angoor (dried ground sour grapes) on their kabob. Pieces of fat from the sheep's tail (jijeq) are usually added to the skewers to add extra flavor. Traditional Afghan kabobs are made with onion juice, lemon, yoghurt, black pepper and sometimes saffron for chicken.

Chopan kabob being prepared

Other popular kabobs include the lamb 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. This type of kabob contains herbs and sometimes chilli.

Chicken

Afghan chicken or murgh-e 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. 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

A table setting of Afghan food in Kabul
Badenjan (eggplant) is usually served for lunch as a light meal or as a side dish. It tastes best with freshly baked bread along with sour minted yogurt. Shomleh/shlombeh (a cold drink made of yogurt that is sprinkled with fresh or dried mint).
Afghan men eating at a lunchtime feast in Kunar Weleyat
  • Bolani
    Bolani
  • Cooked okra is also served for lunch or as a side dish
    Cooked okra is also served for lunch or as a side dish
  • Afghan lamb kebab with yellow saffron rice
    Afghan lamb kebab with yellow saffron rice
  • Roasted chicken
    Roasted chicken
  • Samples of some native Afghan fruits
    Samples of some native Afghan fruits

Desserts and snacks

Samples of Afghan fresh and dried fruits

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 eat dried fruits which are widely available in every Afghan market. Other typical desserts include the following:

Soups

  • Shorwa
  • Shorwa-e-tarkari (meat and vegetable soup)
  • Peyawa or eshkana (a soup based on flour, similar to a gravy, but mixed with chopped onion, potatoes, and eggs)
  • Aush (noodle soup with herbs and beans)
  • Aush-e serka (vinegar-based flat noodle soup)

Drinks

Chai

Village elders and US special forces drinking Afghan green tea in 2007

Chai is tea in 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 add cardamom, saffron, or sugar.

Sheer chai (or "milk tea") is also consumed but mostly in the morning and on special occasions. It is a type of Kashmiri chai. Many people of Afghanistan also drink masala chai, particularly in cities such as Asadabad, Jalalabad, Khost and Kandahar.

Doogh

Doogh (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.

Sub-cuisines

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

Pashtun cuisine

Main article: Pashtun cuisine

Pashtuns are the largest ethnic group of Afghanistan, constituting about 42% of the country's total population. A major dish in Pashtun culture are rosh (cooked lamb and mutton with no spices) and sohbat, found at traditional gatherings and events. Other major Pashtun dishes include lamb-skewered sajji and chapli kebab. 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 between regions, 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, a drink consisting of liquid yogurt, mint, and cucumber. Sherbet is an ice-sugared cold drink. Sher yakh is a sweet ice-like product.

Hazara cuisine

Main article: Hazaragi cuisine

The Hazara people 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 served 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.

See also

Wikimedia Commons has media related to Afghan cuisine.
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