19 Delicious Afghanistan Food Facts You Probably Didn't Know!

What is so unique about Afghan cuisine?

What is a dastarkhan? A dastarkhan is a spread of several dishes that are arranged on a piece of cloth and might be placed on the floor.

A dastarkhan can be a simple meal of bread and tea that is enjoyed with the family. It can also be an array of dishes like a feast. This array might include dumplings, salads, bread, kormas, Qabili pilao, and desserts.

Depending on the ethnic group there are different customs associated with serving a meal. The designation of the one who pours the tea matters and the best dishes are placed near the guests. There is also a rule that the dastarkhan must not be stepped over.

Tea is an integral part of hospitality in the nation. It is a ritual.

Afghans prefer drinking strong green or black tea called choi in generous amounts. It is usually spiced with sugar or cardamom. Cream or milk is added depending on the reason behind taking it.

Like reading this article? Want to know more? Let's move on. If you like reading this article, you may also like reading about Afghanistan history facts and Afghanistan religion facts.

Afghan Food Recipes

The New Year or the Naw Roz in Afghanistan is started off on a sweet and fresh note with the flavorful Haft mewa served in breakfast. So, how is an Afghan delicacy like the Haft mewa made? How is an Afghan Korma prepared?

The Haft mewa is a soup made from dried fruit and nuts. The name literally translates to seven fruits and is made with dried apricots, walnuts, pistachios, almonds, oleaster berries, green raisins, and red raisins. All these ingredients are soaked in water or rosewater that is sweetened.

The Afghan Korma is made from chicken, chana dal, creamy yogurt, and a blend of several spices. It is served with lime wedges, thin bread, and onion rings. Lamb chops are cooked and grilled with several other ingredients.

Afghan Food Culture

Afghan cuisine is heavily influenced by Persian cuisine, Indian cuisine, and Mongolian cuisine.

From India, Afghans received saffron, chilies, pepper, and garam masala. Garam masala is an ingredient that is a mixture of different spices. It is widely used in India.

This spice contains ground cardamom, cloves, cumin, nutmeg, and cinnamon. The Persian contribution to Afghan food can be depicted through the use of coriander, use of green herbs or spinach, and mint. From Mongolia, came the use of noodles and dumplings.

However, Afghan cuisine is unique. Afghanistan faces freezing winters and has harsh landscapes. As a result of this, fatty dishes are widely popular.

Oil is used liberally in most dishes. A majority of the traditional foods contain mutton fat. Afghan cuisine is neither too hot nor too spicy. Afghans are famous for their use of nuts and dried fruit in food.

They prefer rice dishes. The use of yogurt in Afghanistan is similar to the use of cheese in Italy. Yogurt is used here as a topping, as a dressing, or as an accompaniment.

Tea is an elaborate affair in an Afghan household. Sheer choi or milk tea is served on formal occasions. Lashings of sugar are added for honored guests.

Tea is accompanied by nuts, dried fruits, or sweets like sheer pira. Sheer pira or shirpera is a milk fudge full of nuts. Sometimes, fried pastries that are flavored with combinations of rosewater, nuts, cardamom, and saffron are served with tea as well.

Most Famous Food In Afghanistan

Which dish is considered to be the best amongst the exotic dishes popular in Afghanistan? The crowning jewel of Afghan cuisine is the Kabuli pulao.

It is widely believed that this flagship dish made of meat and rice was originally cooked in the kitchens of the families belonging to the upper strata of Kabul. However, with time this dish has become widely popular in Afghanistan.

It is now considered to be a delicacy of the masses. This beautiful and colorful dish is referred to as 'qabili pulao' now.

The name has been derived from the Dari word "qabil". This word means able or capable. The dish has been so named as it is believed that only a chef who is truly skilled can prepare the best version of this dish.

It is interesting to note that the marriage prospects of an Afghan woman depend on her ability to make this delicacy. This national dish is made of long-grained steamed rice.

The rice is mixed with almonds, raisins, caramelized carrots, and small pieces of lamb meat. However, chicken and beef are also used sometimes.

What Spices Do Afghans Use?

What Afghan spices do the people in Afghanistan use to make popular Afghan dishes? Pashtun cuisine is a result of culinary crossroads.

It is heavily influenced by other cultures like Indian and Persian. Afghan delicacies have much in common with the dishes found in Middle-Eastern countries. However, the tendency to use ingredients like saffron, turmeric, cumin, pepper, and cardamom generously reflects the influence of the neighboring nation of Pakistan.

Pale green in color, cumin seeds are derived from cuminum cyminum which is a herb. Nowadays, cumin is available around the world.

However, it is grown in Central Asia, South Asia, and Northern Africa. The spice is popular for its strong and slightly bitter flavor. It is used in preparing many Afghan dishes like meatballs and meat pies.

Cardamon is derived from many plants associated with the ginger family. The type that is mainly used in preparing Afghan delicacies is green cardamom.

This particular variety is native to India. This spice has a strong flavor and is widely used in preparing sweet dishes in Afghanistan.

It is used in recipes to prepare cookies, cereal and meat porridge, baklava, afghan fudge, and pastry dishes. One of the most exotic spices, saffron is derived from the flower, Crocus sativus. Saffron is grown in the western parts of the continent of Asia.

It is found in many Persian dishes. In Afghan cuisine, it is used to enhance the taste of vegetarian, meat, and dessert delicacies.

Afghan delicacies like Afghan orange chicken that is served with rice and rice pudding use saffron. The spice, black pepper, is derived from the clusters of peppercorn berry attached to the pepper plant.

It is native to South Asia. This spice is widely used in many Afghan delicacies like beef and bean soup, pastries made from minced lamb, kebabs, and lamb and spinach stew. Popular for its medicinal properties, turmeric is a staple Afghan spice.

It is also used as a food coloring agent. Afghan dishes like chicken kebabs, a variety of curry dishes, fritters made from vegetables, and braised chicken in yogurt uses this spice.

Afghanistan Street Food

What are some of the most popular street foods in Afghanistan?

The Afghan Bolani is a stuffed flatbread that is pan-fried. It is made with unleavened dough. The dough is filled with a mixture of mashed potatoes and several other ingredients like pumpkin, spring onions, spinach, other spices, and red or green lentils.

This stuffed bread is not only a popular street food in Afghanistan but is also made in the kitchens at homes. It is usually served as a side dish.

Traditionally, it is enjoyed fresh from the oven accompanied with a chutney made from coriander and an Afghan yogurt dip that is mint flavored. This dip is called chakkah. The chopan kebab is an Afghan Lamb kebab that is roasted over a charcoal brazier that is traditional in Afghanistan.

It is called mankal. The word "chopan" is a Pashto word that means shepherd.

The kebab is named after sheepherders. Traditionally, sheepherders used to rub lamb meat with a lot of salt and skewer them on small branches or twigs. They would then roast these pieces of meat over a fire while keeping a watch on their cattle.

Today this delicacy is found in many street stalls that serve kebabs. These are called dukan-e-kebabi.

This kebab is often prepared with jijeq. Jijeq are fat pieces from the tail of a sheep that is mixed with skewers of lamb meat for some extra flavor. Sometimes the meat is pre-marinated.

Did You Know?

A gandana is a key ingredient used in Afghan cuisine. It is a cross between a leek and a chive. It slightly smells like an onion.

It is used in fillings made for dumplings that are steamed. It is also used as a stand-alone vegetable and is fried with chili. If it is not available, it is usually substituted with leeks.

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