Afghan cuisine/ja: Difference between revisions

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.

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==Major dishes==

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===Steamed dumplings===

[[File:Mantu in a steamer.jpg|thumb|[[Manti (dumpling)|Mantu]] in a steamer before cooking]]

[[File:Afghan_Ashak_dumplings.jpg|thumb|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 {{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.

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===Qormah===

[[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 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)

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===Kabob===

[[File:Kufta Kebab.jpg|thumb|[[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 ({{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.

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

Other popular kabobs include the [[meat chop|lamb chop]], [[Ribs (food)|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.