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Afghanistan Food and Drink
Indian cuisine has had a huge influence on the Afghan kitchen, with much of the country's diet revolving around various rice-based dishes, while naan bread is eaten with most meals. Despite this, Afghanistan is country of enormous ethnic and geographic diversity, and its food reflects this.
The country's varied climate means that almost any food can grow here, although Afghanistan's main crops are wheat, maize and rice; these feature heavily in the country's food. Dishes also include plenty of coriander, onions, tomatoes, garlic and fresh yogurt. A whole range of fruits, particularly pomegranates, grapes and the local melon, are widely consumed, too.
Apart from curries, rice dishes and Middle Eastern influences, Afghanistan also has its own kind of pasta in the form of mantu – meat-filled dumplings that are steamed and served with sauce. In Kabul, more refined approaches to traditional Afghan cooking can be found, as well as international influences.
Pulao: Steamed rice with raisins and carrots, usually served with a side dish of meat, vegetables or beans.
Qabli pulao: A popular variant of pulao served with lamb.
Shorma: Soup using various different recipes such as.
Mantu: Meat-filled dumplings steamed and topped with a sauce of yogurt, mint, lemon and garlic.
Fruit: Afghanis eat plenty of seasonal fruit, most notably melons from Mazar-e Sharif and Maimana, grapes and pomegranates from Kandahar, and oranges from Jalalabad.
Kababs: Lamb kebab typically served with naan, and rarely rice.
Lamb chops: Grilled and cooked with spices.
Qorma: A rich stew cooked with onions and a variety of fruits, vegetables and spices.
Kofta: Afghan-style meatballs.
Chai: Indian-style tea.
Dugh: Yoghurt flavoured with rose water and salt.
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