Category: Afghan Cuisine and Recipes

Afghan cuisine is largely based upon the nation’s chief crops; cereals like wheat, maize, barley and rice. Accompanying these staples are dairy products (yoghurt and whey), various nuts, and native vegetables, as well as fresh and dried fruits; Afghanistan is well known for its grapes. Afghanistan’s culinary specialties reflect its ethnic and geographic diversity. Though it has similarities with neighbouring countries, Afghan cuisine is undeniably unique.
Chapli Kebab

Chapli Kebab

The chapli kebab is a popular barbecue and street food throughout Khyber Pakhtunkhwa, especially the city of Peshawar and other parts of Pakistan, as well as eastern Afghanistan. It can be served and eaten hot with naan bread, rice, or in buns and sandwiches such as a bun kebab.

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Shir Berenj - Persian Rice Pudding

Shir Berenj – Persian Rice Pudding with Cardamon and Rosewater

Shir berenj is an Afghan rice pudding. Rose water, cranberries and pistachios make this dish unique to Afghanistan and neighbouring countries. Shir-berenj is the Persian incarnation of rice pudding, that universal comfort food. Milk, water, rice and cardamom are its indispensable ingredients, and depending on the cook, optional ingredients can include: sugar, rosewater, or cream.

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Tsarska Turshiya – Pickled Mixed Vegetables

Made with cauliflower, red capsicums, carrots, and celery. The vegetables are mixed with some salt and sugar and left overnight. The next day the juice is mixed with vinegar and boiled for several minutes. The vegetables are put in glass jars and pressed down with cherry twigs and a round river stone, then the jars are filled with the cooled pickle marinade.

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Obi Non Flatbread

Obi Non Flatbread

Obi non, or Lepyoshka, is a kind of flatbread pastry in Afghan and Uzbek cuisine. They are shaped like a disc and thicker than naan. Obi non are baked in special hand-built clay ovens called tandyr.

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Kichari – Mung Bean and Rice

Kichari is a wonderful vegetarian protein-rich dish cooked in many households and in many different ways. The ginger, garlic, onions, lime, coriander and spices in this recipe help the beans to become more digestible and the turmeric adds the healing anti-inflammatory qualities. Kichari should be eaten fresh, it is not recommended as a left over.

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Kadu Bouranee - Afghani Sweet Pumpkin

Kadu Bouranee – Afghani Sweet Pumpkin

Traditionally, Kadu Bouranee is served as a part of the several side dishes served at a Dastarkhan (the traditional Afghan table spread). One is supposed to eat the pumpkin dish with Afghan bread (Nan-I-Afghan) or one of the many rice preparations.

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Halwaua e Aurd e Sujee - Afghani Semolina Dessert

Halwaua-e-Aurd-e-Sujee – Afghani Semolina Dessert

Halwaua e Aurd Sujee is a sweet dish made from semolina, popular in North-West India, Pakistan and Afghanistan

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Doogh - Persian Yoghurt Drink

Doogh – Persian Yoghurt Drink

Yoghurt is not just for smoothies or frozen treats. In the Middle-East and Mediterranean, yoghurt is a staple in the diet. It is served as a side dish, appetiser, marinade and dessert. It is consumed for breakfast, lunch and dinner. And, it is also used in drinks.

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Chopan Kabob – Lamb Kebob

Kebobs grilled over an open barbecue with fresh vegetables is always a hit, but try it with this Afghan style marinade of yoghurt, coriander, and garlic. The marinade is delicious over beef, as well.

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Challow Afghan White Rice

Challow – Afghan White Rice

Challow is a traditional Afghan dish that consists of boiled rice that is mixed with a variety of seasonings and then baked. Challow can be served on its own or as a side dish.

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Afghan Cuisine

Afghan cuisine is largely based upon the nation’s chief crops; cereals like wheat, maize, barley and rice. Accompanying these staples are dairy products (yoghurt and whey), various nuts, and native vegetables, as well as fresh and dried fruits; Afghanistan is well known for its grapes.

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Bonjan Salat - Spicy Eggplant Salad

Bonjan Salat – Spicy Eggplant Salad

A traditional Afghan recipe for a classic salad of fried aubergine (eggplant) slices served in a lightly-spiced tomato sauce.

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Potato and Spring Onion Bolani

Another fantastic bolani filling is this combination of potato and spring onion. They are a perfect appetiser, snack, side dish, or main meal. Also very easy to make.

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Sweet Potato and Coriander Bolani

Another filling option for bolani is Sweet Potato and Coriander. The flavours blend to make a wonderful snack.

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Pumpkin Bolani

Pumpkin Bolani

Bolani is a vegan flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. Bolani originates strictly from Afghanistan. It is vegan and very low-calorie. It is usually served as an appetiser, side-dish, or main dish.

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FEATURED RECIPE
Chicken Parmigiana
Chicken parmigiana is a popular Australian and Italian-American dish consisting of a crumbed (breaded) chicken breast topped with pasta (tomato) sauce and mozzarella, Parmesan or provolone cheese.
Simple.
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