Afghan cuisine - Misplaced Pages

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Category Outline

Afghanistan has a wide varying landscape allowing for many different crops. Afghan food is largely based upon cereals like wheat, maize, barley and rice which are the nation's chief crops. Accompanying these staples are dairy products (yogurt, whey), fresh and dried fruits, various nuts, and native vegetables. Afghanistan is well known for its grapes. Given their common history, Afghanistan, Iran, Tajikistan, Uzbekistan and Pakistan (see Balochistan and North West Frontier Province) share many of the same dishes.

General Information on Afghan Cuisine

Afghanistan is a multi-ethnic nation, over 16 different ethnicities inhabit the country. The major groups being the Persian speaking Tajiks, the Pashtuns, and Turkic groups such as the Uzbeks. It is these three groups that have formed modern Afghan cuisine. Tajik and Pashtun cuisines are quite similiar, however the Turkic groups, notably the Uzbeks have added diversity into today's Afghan cuisine.

Although Afghan food may vary between regions, similarities exist. Fresh yogurt, cilantro, garlic, onions, scallions, tomatoes, potatoes, and fruit are widely available in all parts of Afghanistan and are used in preparing foods. Fruits, fresh and dried form an important part of the Afghan diet, especially in the rural areas. Afghanistan produces exceptionally high quality fruits, notably grapes, pomegranetes, apricots, berries, and plums. These fruits have traditionally been Afghanistan's main food exports. Dried nuts and seeds, such as walnuts, pistachios, almonds, and pine nuts are very popular in Afghanistan and plentiful. Exceptional varieties of oranges, known locally as "malta" are grown in the warm climate of Nangarhar province. Olive oil it too produced in Nangarhar province but for local and national consumption only. Herb and spices used in Afghan cuisine include saffron, coriander, cilantro, cardamom, black pepper. Lamb and chicken are the preferred meats. When available, meat is widely consumed. Afghan cuisine emphasizes well-balanced tastes. Food should be seasoned but neither too spicy nor hot. Contrasts are emphasized.

The Influence of Kabul on Afghan cuisine

Kabul, the capital of Afghanistan, is a multi-ethnic city and has always been so. As the seat of government for the Pashtun Afghan kings, food was an important part of royal life. Chefs were commissoned from all over the empire and places afar. They are credited for creating a myriad of dishes, blending different styles and in the process creating the best examples of true Afghan cooking. Their creations include exotic kormas, sumptious rice dishes, desserts, and other creative items. These royal chefs passed down their art to arisocrat denizens of Kabul, they in turn to others. Several attempts were made to record the arts of the royal chefs. Two such publication have been published. The first one, published in Afghanistan in the early 1900's recorded the ingredients and cooking styles of Afghanistan's monarchy. The second called "Aushpazi", by Wali Zikria, published in the United States in English, during the early 1990's, was essentially the cookbook of one of Afghanistan's royal houses.

The Afghan Table Spread

Known as the destarkhan or sofrah, the table spread is an important expression of culture in Afghanistan. Regardless of economic status, creating an adequate destarkhan is important to any family, especially when having guests. A large cloth will most likely be spread over a traditional rug in the living area or on a formal dining table. Most likely a young member of the family will present a "abtaba va lagan", a copper basin and elaborate pot filled with water, for the household to wash their hands in. He or she will go around the destarkhan to each member, pour water over the hands. Soap is provided, as is a drying cloth. The destarkhan is then slowly filled with breads, accompaniments, relishes, appetizers, main courses, salads, rice, and fruits. Arrangment of foods is important when having guests; they must have easy access to the specialty foods. Young children are taught how to spread a good destarkhan and will be busy helping their parents.

Breads & Accompaniments

There are mainly three types of Afghan bread

Naan - Literally 'bread'. Thin, long and oval shaped, its mainly a white/whole wheat blend. Topped with poppy seeds. Upon request, customers may be able to get all white flour and helping of oil, which makes it rich and delicoius.
Obi Non - Uzbek-style bread. Shaped like a disc and thicker than naan. Usually made with white flour.
Lavash - Very thin bread. Similiar to the Lavash elsewhere. Usually used as plating for meats and stews.
Torshi - Various pickled fruits (i.e., peaches) and vegetables (eggplant, garlic, lemon) mixed with vinegar and spices.
Chatney - Pepper sauces. Usually made with either fresh cilantro, chili peppers, and sometimes tomato paste.

Rice Dishes

Rice dishes are the "king" of all foods in Afghanistan. The Afghans have certainly taken much time and effort in creating their rice dishes, as they are considered the best part of any Afghan meal. Wealthier families will eat one rice dish per day. The Afghan royalty spent much time on rice preparation and invention as evidenced in the sheer number of rice dishes in their cookbooks. Weddings and family gatherings must feature several rice dishes and certainly reputations can be made in the realm of rice preparation. The types of rice prepared are outlined below.

Chalow - white rice. First parboiled, then drained, and finally baked in an oven with some oil, butter, and salt. Chalow is served mainly with qormas (stews or casseroles)

Palao - Cooked the same as chalow, but either meat, qorma, herbs, or a combintation of are blended in before the baking process. This creates elaborate colors for which some rices are named. Examples include Yakhni Palao, Zamarod Palao, Qorma Palao, Bore Paloa, Bademjan-e-Roomi Palao, Serkah Palao, Shebet Palao, Narenj Palao

Taydeg
Dampokht (Sticky) Rices

List of Afghan food items

File:Popular Afghani Dish.jpg

Qabili Palau

Afghani Kufta (Meatballs)
Afghani Kadu Bouranee (Sweet Pumpkins)
Afghani Spice Rub
Aush (hand made Noodles)
Bichak
Shore-Wa (Afghani soup)similar to borsh
Dolma Grape leaves
Londai
Kichirai
Bonjan (Cooked eggplant w/potatoes and tomatoes)
Bendai
Bolawnee/Bolani
Quroot (dried yogurt)
Halwaua-e-Aurd-e-Sujee
Nan-i-Afghani (Afghanistani bread)
Osh Pyozee (Stuffed onions)
Mantu (Meat dumplings)
Qabili Palau (Traditional rice dish)
Dampukht (Steamed Rice)
Bonjan Salad (Spicy Eggplant salad)
Ashak
Shore-Nakhode (Chick peas w/special toppings)
Moss or labanyat (type of plain yogurt)
Chakida (type of sour cream)
Salata (type of salad, similar to Mexican salad)
Sher Berinj (Rice pudding)
Cream Roll (Pastries)
Afghani Cake (similar to Pound Cake sometimes with real fruit or jelly inside)
Gosh Feel (Pastries)
Kebabs (similar to Middle Eastern style)

Afghan Food Today

All forms of art in Afghanistan have suffered setbalks during the 30 year conflict. Kabul, as the cultural and diverse hub for Afghan culture, saw at least more than half of its original habitants leave the city due to conflict. The Helmand Restaurant in Baltimore, Maryland, and San Francisco, California in the United States are prime examples of true Afghan cooking at its best.

External links

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Afghan cuisine