Afghan cuisine
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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. Afghanistan is well known for its grapes as well. Given their common history, Afghanistan, Iran and Tajikistan share many of the same dishes.
Some Afghan delicacies of flavor:
- Afghan Kufta (Meatballs)
- Afghan Kadu Bouranee (Sweet Pumpkins)
- Afghan Spice Rub
- Aush (hand made Noodles)
- Baklava
- Bichak
- Shore-Wa (Afghani soup)similar to borsh
- Dolma Grape leaves
- Londai
- Kichirai
- Bonjan (Cooked eggplant w/potatoes and tomatoes)
- Bendai
- Bolawnee/Bolani
- Halwaua-e-Aurd-e-Sujee
- Nan-i-Afghani (Afghani 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 (simalar to PoundCake sometimes with real fruit or jelly inside)
- Gosh Feel (Pastries)
- Kebabs many diffrent styles simalar to Iran and Turkey
