The cuisine diversity in Afghanistan reflects its ethnic, cultural and geographic differences. There are commonalities with India and Pakistan, but Afghan foods are demonstrably different and have long been renowned as a flavorsome cuisine form.
Afghani food has evolved around the country’s primary agricultural crops – wheat, maize, barley and rice. Augmenting those cereals are traditional dairy products such as yogurt and whey, along with nut crops and ‘local’ vegetables. Added to that are a big range of fresh and dried fruits.
Samoosi Yirakot (stuffed vegetable turnovers) Chakha Eggplant Vegetable Fritters Bonjan Salat (Spicy Eggplant Salad) Boolawnee( Fried Leek Pastries ) Afghan Bread with Spinach Tamarind Potat... Read more
Brides Fingers (Asabia el Aroos) Khatai Cookies Sheer Payra Fudge Kadu Bouranee Sabse Borani Baklava Firnee Gosh Feel (Elephant Ear Pastries) Halwaua-e-Aurd-e-Sujee Brides Fingers (Asabia el... Read more
Meat Sauce Kabab Sauce Korma Sauce Meat and Fish Rub Salad Dressing Afghan Spice Rub Chatni Gashneez(Coriander Chutney) Hawayej Coriander Sauce Meat Sauce Ingredients 1 Yellow Onion 1 lb G... Read more
Mourgh(Afghan Chicken) Aush(Noodles with Pulses, Meat and Yoghurt)Spiced Fruit Salad Kofta Nakhod(Meatballs and Chick-Peas) Samboosak Boulanee Korma Sabzee Afghani Lamb with Spinach Qabili P... Read more
This November, the twilight sky will transform into a spiritual and temporal atlas for Muslims around the world. When the first sliver of the new moon cuts through the inky sky, the Islamic... Read more
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