 | This article mayrequirecleanup to meet Wikipedia'squality standards. The specific problem is:Too many bullet points like a list, instead of sentences and paragraphs. Also needs better organization between 'Staple foods', 'Drinks' etc. Needs more encyclopedic content instead of current catalog-like format. Please helpimprove this article if you can.(November 2021) (Learn how and when to remove this message) |
| Part ofa series on the |
| Culture of Afghanistan |
|---|
 |
| History |
| People |
| Languages |
| Mythology |
| Cuisine |
| Festivals |
| Religion |
| Sport |
Afghan cuisine is influenced byPersian,Central Asian andSouth Asian cuisines due toAfghanistan's close proximity and cultural ties.[1][2] The cuisine ishalal and mainly based onmutton,beef andpoultry withrice andAfghan bread. Accompanying these are common vegetables anddairy products, such asmilk,yogurt,whey,[3] and fresh anddried fruits such as apples, apricots, grapes, bananas, oranges, plums,pomegranates, sweetmelons, andraisins.[4] The diet of most Afghans revolves around rice-based dishes, while various forms ofnaan are consumed with most meals.[5]Tea is generally consumed daily in large quantities, and is a major part of hospitality.[6] The culinary specialties reflect the nation'sethnic andgeographic diversity. Thenational dish of Afghanistan isKabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.[7]
The cuisine of Afghanistan ishalal and uses various herbs and spices including coriander, mint, dill, cumin, cardamom and turmeric as well as locally-grownsaffron. 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.[8]
Rice is a core staple food in Afghan cuisine and the most important part of any meal.[9] Challow, or white rice cooked with mild spices,[10] is served mainly withqormas (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:
Afghanbread is flat and cooked in a tanoor ortandoor (a vertical ground clay oven). The bread is slapped onto a stone wall to cook. Tabakhai is aflatbread cooked on a flat upside-down pan.
There is a wide variety of dumplings. Known under the namekhameerbob and often eaten as dumplings, gs, they are rarely served at large gatherings, such as weddings. They are instead served on special occasions at home.[citation needed]
| This sectionis inlist format but may read better asprose. You can help byconverting this section, if appropriate.Editing help is available.(February 2022) |
Qormah (also spelled "korma" or "qorma") is an onion- and tomato-based stew or casserole usually served with challow rice.[3] 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 ofqormahs including:
Afghankabob 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 sprinklesumac orghore angoor (dried ground sour grapes) on their kabob. Pieces of fat from the sheep's tail (jijeq) are usually added to theskewers to add extra flavor. Traditional Afghan kabobs are made with onion juice, lemon, yoghurt, black pepper and sometimes saffron for chicken.
.jpg)
Other popular kabobs include thelamb 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.
Afghan chicken ormurgh-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 behalal. Cream, butter, and curd are customary ingredients in all chicken recipes, whether served as an appetizer or a main course.
Quroot (orqoroot) is a reconstituted dairy product, traditionally a by-product of butter made from sheep's or goat's milk. The residualbuttermilk 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 throughcheesecloth, 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 asaushak,mantu, andkichri qoroot.
| This sectionis inlist format but may read better asprose. You can help byconverting this section, if appropriate.Editing help is available.(February 2022) |
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 eatdried fruits which are widely available in every Afghan market. Other typical desserts include the following:
| This sectionis inlist format but may read better asprose. You can help byconverting this section, if appropriate.Editing help is available.(February 2022) |
Chai istea 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 addcardamom,saffron, or sugar.
Sheer chai (or "milk tea") is also consumed but mostly in the morning and on special occasions. It is a type ofKashmiri chai. Many people of Afghanistan also drinkmasala chai, particularly in cities such asAsadabad,Jalalabad,Khost andKandahar.
Doogh (also known by some Afghans asshomleh orshlombeh) 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.
WhileAfghans have a common cuisine, certain ethnicities form sub-variations of it.
Pashtuns are the largest ethnic group of Afghanistan, constituting about 42% of the country's total population.[17] A major dish in Pashtun culture are rosh (cookedlamb and mutton with no spices)[14] andsohbat, found at traditional gatherings and events.[18][19] Other major Pashtun dishes include lamb-skeweredsajji andchapli kebab. The namedampukht stands for steamed meat, andkhaddi kebab is the Afghanshashlik, which is grilled on an open fire, on a spit.[20]
Although it differs between regions, Pashtun cuisine is meat-heavy and often includes caramelized rice. For example, the dish known asbolani in the north and east is often calledborogyen in the south and west of Afghanistan.
Common summer beverages includeshlombeh, a drink consisting of liquid yogurt, mint, and cucumber.Sherbet is an ice-sugared cold drink.Sher yakh is a sweet ice-like product.[20]
TheHazara 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.
Traditionally, dinners are served on a tablecloth on the floor, which is called thedastarkhan. Meals are normally eaten with the right hand. After a meal, tea with dessert is served.[9]
Serving tea and white sugared almonds (callednuql) is customary during Afghan festivals.[3][21]
