Afghan cuisine/ja: Difference between revisions

[[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 ''[[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.

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===Hazara cuisine===

{{main|Hazaragi cuisine}}

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.