Afghani food
The traditional mode of eating in Afghanistan is on the floor. Everyone sits around on large colourful cushions, called toshak. These cushions are normally placed on the beautiful carpets, for which Afghanistan is famous. A large cloth or thin mat called a disterkhan is spread over the floor or carpet before the dishes of food are brought. Eating in afghanistan is an exciting and rich experience.Food has many different styles with thousands of great restaurants in all cities and towns in Afghanistan.Cuisine of all over the world can be found in Afghanistan.Including Asian,Indian,middle Eastern and other international tastes. Afghan cuisine is enriched with spices and rich aroma. Afghanistani cuisine is mainly influenced by that of Persia, India and Mongolia. Main ingredients are spices from India; mint, meat cookery, subzi from Persia and the noodles/ pasta from Mongolia. Afghani cuisine is flavored with garam masala, saffron, cinnamon, cloves, cardamom, chilis, leeks, coriander, parsley, mint and black pepper. Pulao and Qabli puloao are famous dishes from Afghanistan. Vegetarian dishes are not so popular in Afghanistan. Due to environmental factors people take food rich in fat and protein.
damn ! miss so much afghan food !
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ReplyDeleteLovely blog. Thanks for sharing our Afghan culture with everyone. I would like to add to your post on Afghan cuisine. I know meat, particularly lamb is a very quintessential part of an Afghan dinner, but I think it is wrong to suggest that vegetarian dishes are not a part of our culture. As an Afghan American who recently visited Afghanistan, speaking from experience, everyday meals in many households are vegetarian. This is usually because meat is expensive, but also a part of our culture. Usually for dinner parties, rice dishes with meat are paired with vegetable side dishes and for celebrations such as our New Year, Nowruz, we traditionally serve spinach and white rice. Also I remember growing up and having bolanee (potato and leek turnovers) for lunch, or just some daahl (lentils) and rice or spinach.
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