アフガニスタン料理

アフガニスタン料理は、ペルシア料理、中央アジア料理、南アジア料理の影響を、アフガニスタンとの地理的な近さと文化的なつながりから受けている。この料理はハラールであり、主に羊肉、牛肉、鶏肉、魚料理が米とアフガンパンとともに供される。これらには、一般的な野菜や乳製品（牛乳、ヨーグルト、ホエーなど）、そしてリンゴ、アンズ、ブドウ、バナナ、オレンジ (果物)、スモモ、ザクロ、メロン、干しブドウなどの生またはドライフルーツが添えられる。ほとんどのアフガニスタン人の食事は米料理を中心としているが、さまざまな種類のナンもほとんどの食事と一緒に食べられる。茶は通常、毎日大量に消費され、おもてなしの重要な要素である。料理の専門性は、同国の民族的および地理的多様性を反映している。アフガニスタンの国民食はカブール・プラオであり、干しブドウ、ニンジン、ナッツ、羊肉または牛肉と一緒に炊き込んだ米料理である。 ```

背景

アジアにおけるアフガニスタンの位置

アフガニスタンの料理はハラールであり、コリアンダー、ミント、ディル、クミン、カルダモン、ターメリックなどの様々なハーブやスパイス、および地元で栽培されたサフランを使用する。アフガニスタン料理は一般的に風味が穏やかである。

「パラオ」として現地で知られる様々な米料理は、果物、ナッツ、豆類とともに調理され、アフガニスタン料理の中心となる甘味と酸味を組み合わせている。餃子料理や麺料理、肉や野菜のシチュー、豆類、ケバブ料理がアフガニスタン料理の大部分を構成している。

主食

米

アフガニスタンのカブリ・パラオ

コフタ（肉団子）とトウモロコシのご飯

米はアフガニスタン料理における主要な主食であり、食事の最も重要な部分である。チャロウ、すなわち穏やかなスパイスで炊かれた白米は、主にqormas（korma：シチューまたはキャセロール）とともに供される。パラオはチャロウと同様に調理されるが、焼く前に肉、出汁、コルマ、ハーブが加えられ、米がその名を得た華やかな色、風味、香りが生まれる。時にはカラメル化した砂糖が加えられ、米に濃い茶色を与えることもある。パラオの例としては以下がある:

カベリ・パラオ（国民食） – 肉と出汁が加えられ、さらに揚げたレーズン、細切りのニンジン、ピスタチオがトッピングされる
ザマロド・パラオ – 調理前にホウレンソウ、ディル、時に他の緑のハーブが混ぜ込まれ、ザマロドすなわち「エメラルド」を意味する名が付けられている
ボレ・パラオ – ローワンドが加えられ、米が黄色になる
ランディ・パラオ – 鶏肉または日干し塩漬け羊肉の出汁で炊いた米の伝統料理
ボンジャン・エ・ルーミ・パラオ – 焼く過程でボンジャン・エ・ルーミ（トマト・コルマ）が加えられ、米が赤くなる
ナレンジ・パラオ – サフラン、オレンジピール、ピスタチオ、アーモンド、鶏肉で作られる甘く華やかな米料理
マーシュ・パラオ – 緑豆、アプリコット、ブルグル小麦を用いた完全菜食の甘酸っぱいピラフ
アルバロ・パラオ – サワーチェリーを用いた甘い米料理

アフガニスタンのパン

地元のパン職人によるナン（パン）、アフガニスタンで最も広く消費されているパン

アフガニスタンのパンは平たく、タヌールまたはタンドール（地面に設置された垂直型の粘土窯）で焼かれる。パンは石壁に貼り付けて焼かれる。タバカイは、逆さに置いた平らな鍋の上で焼かれるフラットブレッドである。

主な料理

蒸し餃子

蒸す前のマントゥ

アフガニスタンのアウシャク

餃子には多様な種類がある。カミールボブの名で知られ、餃子として食されるこれらの土着料理は人気がある。餃子の皮を作るのに長い時間を要するため、結婚式などの大規模な集まりで供されることは稀である。その代わり、特別な機会に家庭で供される。

アウシャク – 主にリーキから成る具材を詰めた餃子で、ガーリックミントqorootまたはガーリックヨーグルトソース、炒めたトマト、赤インゲン豆、よく味付けされた挽き肉がトッピングされる。アフガニスタンの首都カブールに関連する料理である。
マントゥ – タマネギと牛挽肉または羊挽肉を詰めた蒸し餃子で、通常はトマトとヨーグルト、またはqorootをベースとしたソースがかけられ、乾燥ミントとコリアンダーで飾られる。ヨーグルトベースのトッピングは、ヨーグルト、ニンニク、ひよこ豆の半割からなる混合物である。qorootベースのソースは山羊のチーズで作られ、ニンニクが混ぜられる。時にはqorootとヨーグルトの混合物も用いられる。

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

Afghan burger
Afghan chatni made with fresh coriander leaves
Afghan kofta (meatballs)
Afghan salad
Aush (hand-made noodles)
Bamiya (cooked okra)
Badenjan (cooked eggplant with potatoes and tomatoes)
Badenjan-burani (fried slices of eggplant, topped with a garlic sour cream sauce and sprinkled with dried mint)
Badenjan salad (eggplant salad with garlic)
Bichak (small turnovers with various fillings, including potato and herbs, or ground meat)
Bolani, also called "buregian" in southern Afghanistan (somewhat similar to a quesadilla)
Chainaki or Dizi, also known as Abgosht in western Afghanistan
Chakida or chakka (type of sour cream)
Chopan (Pashto/Persian: چوپان, meaning "shepherd") kabob (Pashto/Persian: کباب) (skewered lamb chops grilled on charcoal)
Dampukht (steamed rice)
Delda or oagra (mainly a Southern dish, whose main ingredient is a mixture of split wheat and a variety of beans)
Dolma (stuffed grape leaves)
Gosh e feel (thin, fried pastries covered in powdered sugar and ground pistachios)
Halwaua-e-aurd-e-sujee
Kalah chuquki or kalah gunjeshk (battered deep-fried birds' heads)
Kaleh pacha (lamb or beef head/feet cooked in a broth, served in bowls as a soup dish or in a stew or curry)
Kebab (similar to Middle Eastern and Central Asian style)
Khoujoor (Afghan pastry, deep-fried, oval-shaped, similar to doughnuts in taste)
Kichri (sticky medium-grain rice cooked with mung beans and onions)
Londi, or gusht-e-qaaq (spiced jerky)
Maast or labanyat (type of plain yogurt)
Mashawa (mixed beans and tiny meatballs, orange rind and herbs served in a bowl)
Moraba (fruit preserves, sugar syrup and fruits, apple, sour cherry, or various berries, or made with dried fruits.)
Nargis kabob (egg-based angel hair pasta soaked in sugar syrup, wrapped around a piece of meat)
Narinj Palau (dried sweet orange peel and green raisins with a variety of nuts, mixed with saffron rice glazed with light sugar syrup)
Osh pyozee (stuffed onion)
Owmach (made from flour; a soup-like dish, but very thick and pasty)
Salata (tomato and onion-based salad, often incorporating cucumber)
Rosh (cooked lamb and mutton with no spices)
Shami kabob (cooked beef blended with spices, flour, and eggs, and rolled into hot dog shapes or flat round shapes and fried)
Sholeh Ghorbandi
Shor-Nakhood (chickpeas with special toppings)
Torshi (eggplant and carrot mixed with other herbs and spices, pickled in vinegar and aged)

Bolani
Cooked okra is also served for lunch or as a side dish
Afghan lamb kebab with yellow saffron rice
Roasted chicken
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:

Afghan cake (similar to pound cake, sometimes with real fruit or jelly inside)
Baklava (pastry)
Bastani
Cream roll (pastry)
Falooda or Faloodeh
Firini
Fernea, sometimes spelled feereny, (milk and cornstarch help make this very sweet, similar to rice pudding without the rice)
Kolcha (variety of cookies, baked in clay ovens with charcoal)
Shir- Yakh, a traditional wet ice cream
Sheer khurma, a traditional dessert
Sholeh Zard
Shir Berenj (rice pudding)

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

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

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.

特別な行事

アフガニスタンの祭りの期間中、茶と白く砂糖がけされたアーモンド（nuqlと呼ばれる）を出すことが通例である。