Afghan cuisine: Difference between revisions
Created page with "{{Short description|Culinary tradition}} {{Culture of Afghanistan}} '''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 a..." |
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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) | * 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]] | ||