Afghan cuisine
The Afghan cuisine is the national cuisine of Afghanistan. The cuisine of the country has been influenced throughout history due to its geographical position on the Silk Road from the kitchens of other regions, including the Persian and Indian cuisine. There are also differences between the cuisines of the different ethnic groups in Afghanistan.
The main staple food is bread, made mainly from wheat flour as Nan or Chapati. Often it forms together with tea already a complete meal. However, it is also a common accompaniment to main dishes, especially soups. Also very important is rice. For long grain rice variety Pilaws be prepared. The side dish of rice called chalau, bata short -grain sticky rice. There are also various rice desserts like Shola. In addition, noodle dishes are prepared. As snack often filled pastries are eaten and also sold by street vendors.
The preferred type of meat is lamb, otherwise goat, beef, camel meat, poultry and game are often eaten. Pork is taboo in Islam. Lamb is often made into kebabs. A specialty is dopyasa, a kebab variant for which the fat is used by fat-tailed sheep. Fish plays a minor role as a food source.
The most important milk product is yoghurt, is frequently used in cooking. A prepared from creamy mass called chaka, which is sometimes formed into balls and dried, which are then called quroot. Paneer is a bright cheese. A typical Spring Court is kishmish panir; it consists of paneer and red grapes. Another milk product is Kaymak ( qymak ). It can form together with Nan breakfast.
Desserts, desserts and cakes are in Afghanistan reserved a rare luxury and special occasions. The most commonly cooked puddings and sweet rice milk-based foods. Also, halva is known as in other countries in the region. A special pastry in the shape of elephant ears is called goash -e -feel. A special Afghan candy is abrayshum kebeb ( Silk Kebab ) called and consists of raw egg mixture that is drawn into filaments and wound around a rod and then covered with syrup and pistachios. On the feast of the Islamic New Year, a dessert made of dried fruits and nuts is eaten ( by way mewa ).
The conclusion of a meal often makes fruit, most commonly grapes and melons. The most important drink of tea, either green tea or black tea. It is often flavored with cardamom, to be sugared almonds ( noql ) eaten. There are numerous public teahouses in which tea is prepared in a samovar. Often there is also this small meals. On special occasions there are qymaq chai; this green tea soda and milk is added, so that he gets a bright red color. At the end is added kaymak.
As a well-known author of Afghan cookbooks applies Breshna Orya.