The Savory Secrets Of Afghanistan's Culinary Heritage

Afghan cuisine is heavily influenced by the country's cultural ties and proximity to its neighbours, including Persia, Central Asia, and India. The country's diverse ethnic groups, including Hazara, Pashtun, Tajik, Uzbek, AImaq, Turkmen, Baloch, and Sadat, also contribute to the cuisine. Afghan food is known for its rich, fragrant flavours and unique recipes. While it shares similarities with the cuisines of neighbouring countries like Pakistan and Iran, Afghan cuisine remains largely untouched by outside influence, making it a true testament to the authenticity and perseverance of traditional cooking styles and ingredients.

Rice is a cornerstone of Afghan cuisine and is consumed with most meals. The national dish of Afghanistan is Kabuli pulao, a rice dish cooked with raisins, carrots, nuts, and lamb or beef. Other popular rice dishes include sabzi pulao (spinach rice), narenj pulao (orange rice), and mandi pulao.

Meat, particularly lamb and mutton, also plays a significant role in Afghan cuisine. Afghan kebabs, made with lamb or beef, are a well-known delicacy. The country's diverse ethnic groups have their own unique dishes, such as the Pashtun specialty, rosh, which consists of cooked lamb and mutton without any spices.

In addition to rice and meat, Afghan cuisine incorporates a variety of vegetables, dairy products, fruits, and breads. Common vegetables include okra, eggplant, and pumpkin, while dairy products like milk, yogurt, and whey are frequently used. Fresh and dried fruits such as grapes, pomegranates, melons, and raisins are abundant in the country. Flatbreads, such as naan and lavash, are also a staple, often served with meat dishes.

Afghan cuisine also offers a range of dumplings, such as mantu (dumplings filled with spiced lamb) and aushak (dumplings filled with leeks and scallions). These dumplings are typically served with minced lamb or beef and topped with tomato sauce or yogurt sauce.

The country's beverage culture includes tea, which is consumed daily in large quantities, and doogh, a cold drink made with water, yogurt, and fresh or dried mint.

Afghan desserts feature sweet pastries, such as gosh-e fil, as well as fruit-based dishes like haft mewa, a salad made with seven different types of dried fruits and nuts soaked in sweetened rosewater. Sheer khurma, a dish made with vermicelli, milk, and dried fruits, is commonly prepared for special occasions and festivals.

Afghan staples and core ingredients

Afghan cuisine is heavily influenced by its neighbouring countries, including Persia, Central Asia, India, Uzbekistan, China, and Turkey. The country's diet revolves around rice-based dishes, with various forms of naan and tea consumed at most meals.

Rice

Rice is a staple food in Afghanistan and is considered the most important part of any meal. The least processed Basmati rice is recommended for cooking authentic Afghan dishes. Sella basmati rice is also used, which has been steamed and dried, resulting in a slightly yellow colour and perfectly separate grains. Rice is rarely served without a garnish, such as spiced carrots, nuts, or fried spices.

Naan

Naan is consumed with most meals in Afghanistan. Afghan bread is typically flat and cooked in a tanoor or tandoor (a vertical ground clay oven). Tabakhai is another type of flatbread cooked on a flat upside-down pan.

Meat

Meat is a core ingredient in Afghan cuisine, with dishes based on mutton, beef, poultry, and fish. Lamb is the most popular meat and is often used in kebabs, which are made with naan instead of rice. Chapli kebab, a speciality of eastern Afghanistan, is a patty of minced beef and is a popular barbecue meal.

Dairy

Dairy products such as milk, yoghurt, and whey are commonly used in Afghan cuisine. Yoghurt is used extensively and is often drained until it becomes thick like soft cream cheese, called Chakah. This is then used as a base for sauces, dips, and drinks, or added to curries. It is also dried and shaped into balls called quroot, which is a hard and sour cottage cheese.

Fruits and Vegetables

A variety of fresh and dried fruits are used in Afghan cuisine, including apples, apricots, grapes, bananas, oranges, plums, pomegranates, melons, and raisins. Fruits are often consumed fresh after a meal or dried as a snack. Vegetables such as onions, tomatoes, garlic, and coriander are also commonly used. Legumes are used as extenders for kebabs and other meat dishes.

Spices

Spices such as cumin, cinnamon, cardamom, cloves, nutmeg, and coriander are commonly used in Afghan cuisine. Ginger, mint, and chillies are also popular, used in both fresh and dried forms.

Drinks

Tea is consumed daily in large quantities and is an important part of Afghan hospitality. It is typically consumed without sugar, but some add cardamom, saffron, or sugar. Another popular drink is doogh, made by mixing water with yoghurt and adding fresh or dried mint.

The influence of neighbouring countries

Afghan cuisine is influenced by the food of its neighbouring countries, including Persia (Iran), India, Mongolia, and China. Afghanistan's location on the Silk Road and its role as a trade route between Asia, India, the Mediterranean basin, and eastern Africa has also contributed to its culinary diversity.

Influence of Persia (Iran)

From Persia, Afghan cuisine has adopted the use of coriander and mint, as well as spinach or green herbs (sabzi). Persia has also influenced the Afghan style of cooking rice, with the national dish, Kabuli pulao, bearing similarities to Iranian cuisine.

Influence of India

Indian cuisine has had a significant influence on Afghan food, with the use of chillies, saffron, garam masala (cardamom, cinnamon, cloves, cumin, nutmeg), and pepper. The concept of char masala, a spice blend without chilli powder, also originates from India.

Influence of Mongolia

The shape of dumplings and noodles in Afghan cuisine can be attributed to Mongolian influence.

Influence of China

Chinese dim sum is similar to the Afghan dish Mantu, which is a type of steamed dumpling filled with spiced minced meat.

While Afghan cuisine has been influenced by its neighbours, it has also maintained its authenticity and uniqueness. The country's harsh landscapes and freezing winters have led to the importance of fatty dishes and the liberal use of oil and mutton fat in cooking. Additionally, Afghans are known for their use of dried fruit, nuts, and yoghurt as toppings, dressings, or accompaniments to their meals.

Street food and snacks

Afghanistan's street food and snacks are rich in flavour, healthy, and often gluten-free. Here are some of the most popular street food and snack options in Afghanistan:

Bolani

Bolani is a type of traditional Afghan street food made of flour dough stuffed with a variety of ingredients such as meats, seafood, vegetables, pumpkin, or potato. It is then pan-fried or baked. It is often served as a side dish and is rich in proteins, fibre, and vitamins. Bolani is best enjoyed with Chakkah, a creamy mint and yoghurt dip, and coriander chutney.

Mantu

Mantu (or Mantoo) is a popular street food snack, similar to Chinese dim sum. It is a dumpling filled with spicy minced meat and steamed. It is made with little oil and is gluten-free. Mantu is served with tomato or yoghurt dip or Quroot, a sour cheese sauce.

Sheer Yakh

Sheer Yakh is a traditional Afghan ice cream loved by children and adults alike. It is made with milk, sugar, rose water, cardamom, and Salep (a wild orchid powder). It is garnished with thick cream and chopped nuts, including pistachios and almonds, and served in small bowls.

Gosh-e fil

Gosh-e fil is a sweet, fried pastry known as "Elephant's Ear" due to its unique shape. The dough is made by kneading flour, sugar, milk, and eggs, and the resulting crispy pastry is dusted with cardamom powder, icing sugar, and chopped pistachios. It is typically served with tea.

Haft Mewa

Haft Mewa is a symbolic fruit and nut salad, traditionally prepared for the Afghan New Year, which falls on the first day of spring. It consists of seven fruits and nuts, including berries, raisins, walnuts, dried apricots, pistachios, and almonds, soaked in sweetened rosewater.

Afghan Jalebi

Afghan Jalebi is a famous dessert that can also be consumed as a snack. It is made from gram flour dough, dipped in a thick sugar syrup, and shaped into distinct circles. It is crisp and sweet, best enjoyed while still hot.

In addition to these popular options, there are also other street foods and snacks available in Afghanistan, such as Aushak (leek and scallion dumplings), Lavash (thin flatbread), and various types of kebabs and meatballs.

Desserts and sweets

Afghanistan is known for its delicious desserts and sweets, which often include ingredients such as yeast, eggs, sugar, and milk, as well as cardamom, cinnamon, and nuts, giving them a royal touch. Many of these treats are prepared for special events like Eid, Ramadan, or Nowruz, while others are enjoyed by locals on regular days to satisfy their sweet cravings. Here is a list of some of the most mouth-watering Afghan desserts and sweets:

Firnee

A traditional Afghan dessert, Firnee is made with milk, cornstarch, sugar, and rosewater. Its smooth, velvety texture and unique floral flavour from the rosewater will leave you craving more. Firnee can be served hot or cold, making it suitable for any occasion. It is often topped with chopped pistachios or ground pistachios for some crunch.

Malida

Afghani Malida is a traditional dessert that will surely transport you to the streets of Kabul. It is made with sugar, semolina, flour, milk powder, and butter, and the secret ingredients—aromatic cardamom and rose water—give it an exotic and irresistible flavour. Malida is perfect for special occasions like weddings and Eids, and it goes perfectly with a cup of hot chai for an authentic Afghani experience.

Gosh-e Fil (Afghani Cream Horns)

Afghani Gosh-e Fil, also known as elephant ears, are light, flaky pastry shells filled with a sweet and creamy mixture of milk, sugar, and cardamom. This decadent and delicate treat is perfect for enjoying with a cup of tea or as an after-dinner dessert.

Sheer Pira

Sheer Pira is a traditional milk fudge that has been a favourite in Afghanistan for centuries. It is made by slowly cooking condensed milk, sugar, and ghee, resulting in a rich caramel-coloured fudge. Chopped nuts and dried fruits are added for texture and crunch. This decadent dessert is perfect for indulging on your own or sharing with loved ones.

Haft Mewa

Haft Mewa, or Seven Fruit Compote, is a healthy and refreshing Afghan dessert. It typically includes seven types of dried fruits soaked in rich syrup and topped with chopped nuts, although the specific ingredients can vary by region and family. Common fruits used include apricots, raisins, and figs. This dessert is said to date back to the ancient Silk Road and is often enjoyed during special occasions like weddings and Eid celebrations.

Sheer Yakh

Sheer Yakh is an exotic Afghan-style ice cream with a unique flavour profile thanks to saffron, rose water, and pistachios. The addition of creamy evaporated milk gives this frozen dessert a rich and luxurious texture. This fancy treat is usually served in small bowls with chopped pistachios, almonds, and thick cream on top.

Drinks

Afghanistan is a "'dry' country, where alcohol consumption is forbidden for its citizens. However, alcoholic drinks have a long tradition in the country, dating back to at least the fourth century BC. Before the Taliban takeover in 2021, foreign journalists, tourists, and troops were permitted to consume alcohol, and it was available on the black market.

Despite the lack of alcohol, there are still plenty of drinks to enjoy in Afghanistan. The country has a strong tea culture, with Indian-style tea, or Chai, being a popular choice. This can be served in various ways, including Chai-E-Zanjafeel, which is brewed with green tea, ginger, and walnuts and has a spicy, invigorating taste.

Another popular drink is Dugh (also spelt Dough or Doogh), a refreshing yoghurt-based drink flavoured with mint, cucumber, and salt. It is similar to salted lassi but is thinner in consistency and includes cucumber.

In summer, a popular choice is Sharbat-E-Rayhan, a basil seed shrub used to avoid dehydration. There is also Sharbat-E-Bomya, a rosewater and lemon shrub.

In recent years, energy drinks have become increasingly popular in Afghanistan, with people of all ages consuming them regularly. These sweet, caffeine-heavy drinks are sold everywhere from street corners to wedding receptions, and their consumption is not limited by health concerns.

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