Myanthropologies
08-14-2018, 07:52 PM
You'd be surprised to find out that Afghans share common dishes with people from India to Ethiopia to Albania to Turkey to Greece to Israel to Macedonia. The perks of being at a crossroads are pretty awesome.
A few of the main dishes:
Chicken kebab:
https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcTwi36tARHtB0kylv4WH0CkpY0DdhTdN 4mUeRc-zklrT370rPzcRQ
Chicken kebab with naan and rice is the best and most classical Afghan dish. We share this dish with Persians, Turks, and Greeks (I think).
Shami Kebab/Koobideh
http://www.afghankitchenrecipes.com/wp-content/uploads/2016/10/Kabab_Koobideh-575x262.jpg
https://media-cdn.tripadvisor.com/media/photo-s/10/ef/25/9a/chicken-koobideh-ground.jpg
Koobideh is an Iranian and Afghan meat kabab made from ground lamb or beef, and less commonly chicken, often mixed with parsley and chopped onions.
Mantu:
https://www.sbs.com.au/food/sites/sbs.com.au.food/files/Mantu.jpg
Mantu are dumplings popular in most Turkic cuisines, as well as in the South Caucasian, Central Asian (Afghan), and Chinese Islamic. Nowadays, manti are also consumed throughout Russia and other post-Soviet countries, where the dish spread from the Central Asian republics. The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef in a dough wrapper, and either boiled or steamed.
Qabuli Palao:
https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcR_KSeRdrqyej9f51c9safyUaT4PMAq2 HzkCyQdUwQuiz2wrjP4
Another signature dish that originated in Afghanistan. It consists of rice with cooked shredded carrots and raisins. It's usually served with chicken and kafte (beef) kebab, along with naan of course. I've found that Jews also make this dish on Rosh Hashana a apparently.
Ashak:
https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcQqMMyDVgE8JHycweLCqRTXOGMlC41Tb Nng-BU943efZofQ2M-tFg
This is another really good dish. Ashak is an Afghan dish made of pasta dumplings filled with scallion, with a tomato sauce, topped with yogurt and dried mint.
Parakee (probably spelled that wrong)
https://s-media-cache-ak0.pinimg.com/736x/83/87/f7/8387f7ea6099dc7359d2d928c47bdc2d.jpg
This is a dish that is kinda like a qeusadilla, but it's not. Instead of cheese and chicken, it has either Spinach or Potatoes. You dip it in chutni (a spicy spinach dip from india), or mastae (plain yogurt). My mom jokingly calls it "Afghan Pizza." This dish is shared with Central Asian countries like Uzbekistan.
Aush:
https://img.washingtonpost.com/rf/image_982w/2010-2019/WashingtonPost/2014/11/21/Food/Images/PlateLab_1214_AuschSoupWithYogurt.jpg
A great recipe to learn. It is a really nice dish, especially to feed to those who are feeling sick. It is a traditional afghan soup.
Here is the recipe
OR THE SOUP
1 or 2 medium Roma tomatoes, coarsely chopped (do not use canned)
1/2 small red onion
Leaves and tender stems of 2 or 3 stems cilantro, plus chopped cilantro for garnish
2 cloves garlic, coarsely chopped
1/2 jalapeño pepper (not seeded)
1 rib celery, cut into chunks
1/4 cup olive oil
2 tablespoons tomato paste
2 teaspoons ground turmeric
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, or more as needed
1/2 teaspoon ground cayenne pepper
15 ounces canned, no-salt-added chickpeas, drained and rinsed
1 1/2 cups frozen mixed vegetables (such as a combination of green beans, peas, lima beans, corn and carrots)
1 cup frozen chopped spinach (may substitute packed 2 1/2 cups fresh baby spinach)
6 cups water, or more as needed
2 ounces dried, flat wheat noodles (ash; see headnote)
1 tablespoon chopped fresh dill
1 teaspoon dried mint
1/2 teaspoon ground coriander
1 tablespoon fresh lemon juice
1 cup plain, whole-milk yogurt
1 1/2 teaspoons ground sumac (optional)
FOR THE OPTIONAL TOPPING
4 tablespoons plain whole-milk yogurt
1 tablespoon minced cilantro
1 tablespoon minced jalapeño pepper
1 tablespoon fresh lemon juice
Snacks:
https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcTGTgF6A20ojBXCbBQBAy0rPLHpahyDv dLCizaN7rc3Rsee7HiS
When I was in high school, I used to come home and eat Paneer Cheese with raisins and drink tea while doing my homework on some days. It's very healthy compared to other cheese, and it's delicious. Persians and Afghans dig this stuff, but I think it comes from India :). Indians know how to make it realllyyyyy well too.
Desserts:
I'll start out with Jelabi:
http://static.bitlanders.com/users/galleries//270890/250px-Jalebi_2_fa_thumb_medium.jpg
Jelabi is like a funnel cake in the shape of a pretzel. The difference is that it's soaked in some kind of syrup and rosewater instead of having powdered sugar dashed all over it. It's really delicious, but your hands get really sticky and messy when you eat it lol. Outside of Afghanistan, you will find this dish in India, Bangladesh, various Middle Eastern countries, Ethiopia, and North Africa.
Baklava:
https://s-media-cache-ak0.pinimg.com/originals/a6/3d/60/a63d606913ee48bbe3105fe92c34b839.jpg
Baklava is one of my favorite desserts. Afghan Tajiks and Afghan Pashtuns love Baklava. It's a pastry with syrup & homey that has chopped nuts inside. I think this dish originates with the Turks. Lots of Middle Easterners, South Asians, and some South Europeans also seem to enjoy this dessert because I believe you can find it in a lot of markets in all of the aforementioned areas.
Then there are the famous signature afghan cream filled pastry treats
https://images-na.ssl-images-amazon.com/images/I/51Cna9qW4QL._SX258_BO1,204,203,200_.jpg
Firnee:
https://static1.squarespace.com/static/543aa467e4b0075aa785cbb8/t/548f3c2ae4b052a86dac16e5/1418673198232/6a01157090fab6970b0120a59879c0970c-800wi?format=750w
Firnee is a sweet, cardamom-scented Afghan pudding that is usually reserved for holidays and special events. Firnee is paraded out at the end of each of occasion with each hostess putting her own personal “stamp” on the dish -- rose water in one, nuts in another – giving each firnee its own unique flavor.
Gosh-e-fil
http://www.thespicespoon.com/wp-content/uploads/2011/04/gosh-e-feel12.jpg
Gosh-e-fil is an Afghan and Iranian doughnut made by shaping dough into the shape of an ear (gosh), and deep-fried in oil. Each shape is then topped with chopped pistachios and powdered sugar. The Afghans usually make gosh-e fil for Eid ul-Fitr
Sheer Parya (Afghan Milk Fudge)
http://titlisbusykitchen.com/wp-content/uploads/2014/07/Sheer-Payra.jpg
Made with rosewater and cardamom.
Kadu Bouranee
https://i.pinimg.com/originals/7b/7a/d5/7b7ad575e5fa000a8cbeee80517a7667.jpg
Kadu bouranee is an Afghan and Turkish pumpkin dish made by frying pumpkin with different spices. It is topped with chaka/sour cream and dried mint. Kadu bouranee is eaten with bread or rice.
A few of the main dishes:
Chicken kebab:
https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcTwi36tARHtB0kylv4WH0CkpY0DdhTdN 4mUeRc-zklrT370rPzcRQ
Chicken kebab with naan and rice is the best and most classical Afghan dish. We share this dish with Persians, Turks, and Greeks (I think).
Shami Kebab/Koobideh
http://www.afghankitchenrecipes.com/wp-content/uploads/2016/10/Kabab_Koobideh-575x262.jpg
https://media-cdn.tripadvisor.com/media/photo-s/10/ef/25/9a/chicken-koobideh-ground.jpg
Koobideh is an Iranian and Afghan meat kabab made from ground lamb or beef, and less commonly chicken, often mixed with parsley and chopped onions.
Mantu:
https://www.sbs.com.au/food/sites/sbs.com.au.food/files/Mantu.jpg
Mantu are dumplings popular in most Turkic cuisines, as well as in the South Caucasian, Central Asian (Afghan), and Chinese Islamic. Nowadays, manti are also consumed throughout Russia and other post-Soviet countries, where the dish spread from the Central Asian republics. The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef in a dough wrapper, and either boiled or steamed.
Qabuli Palao:
https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcR_KSeRdrqyej9f51c9safyUaT4PMAq2 HzkCyQdUwQuiz2wrjP4
Another signature dish that originated in Afghanistan. It consists of rice with cooked shredded carrots and raisins. It's usually served with chicken and kafte (beef) kebab, along with naan of course. I've found that Jews also make this dish on Rosh Hashana a apparently.
Ashak:
https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcQqMMyDVgE8JHycweLCqRTXOGMlC41Tb Nng-BU943efZofQ2M-tFg
This is another really good dish. Ashak is an Afghan dish made of pasta dumplings filled with scallion, with a tomato sauce, topped with yogurt and dried mint.
Parakee (probably spelled that wrong)
https://s-media-cache-ak0.pinimg.com/736x/83/87/f7/8387f7ea6099dc7359d2d928c47bdc2d.jpg
This is a dish that is kinda like a qeusadilla, but it's not. Instead of cheese and chicken, it has either Spinach or Potatoes. You dip it in chutni (a spicy spinach dip from india), or mastae (plain yogurt). My mom jokingly calls it "Afghan Pizza." This dish is shared with Central Asian countries like Uzbekistan.
Aush:
https://img.washingtonpost.com/rf/image_982w/2010-2019/WashingtonPost/2014/11/21/Food/Images/PlateLab_1214_AuschSoupWithYogurt.jpg
A great recipe to learn. It is a really nice dish, especially to feed to those who are feeling sick. It is a traditional afghan soup.
Here is the recipe
OR THE SOUP
1 or 2 medium Roma tomatoes, coarsely chopped (do not use canned)
1/2 small red onion
Leaves and tender stems of 2 or 3 stems cilantro, plus chopped cilantro for garnish
2 cloves garlic, coarsely chopped
1/2 jalapeño pepper (not seeded)
1 rib celery, cut into chunks
1/4 cup olive oil
2 tablespoons tomato paste
2 teaspoons ground turmeric
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, or more as needed
1/2 teaspoon ground cayenne pepper
15 ounces canned, no-salt-added chickpeas, drained and rinsed
1 1/2 cups frozen mixed vegetables (such as a combination of green beans, peas, lima beans, corn and carrots)
1 cup frozen chopped spinach (may substitute packed 2 1/2 cups fresh baby spinach)
6 cups water, or more as needed
2 ounces dried, flat wheat noodles (ash; see headnote)
1 tablespoon chopped fresh dill
1 teaspoon dried mint
1/2 teaspoon ground coriander
1 tablespoon fresh lemon juice
1 cup plain, whole-milk yogurt
1 1/2 teaspoons ground sumac (optional)
FOR THE OPTIONAL TOPPING
4 tablespoons plain whole-milk yogurt
1 tablespoon minced cilantro
1 tablespoon minced jalapeño pepper
1 tablespoon fresh lemon juice
Snacks:
https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcTGTgF6A20ojBXCbBQBAy0rPLHpahyDv dLCizaN7rc3Rsee7HiS
When I was in high school, I used to come home and eat Paneer Cheese with raisins and drink tea while doing my homework on some days. It's very healthy compared to other cheese, and it's delicious. Persians and Afghans dig this stuff, but I think it comes from India :). Indians know how to make it realllyyyyy well too.
Desserts:
I'll start out with Jelabi:
http://static.bitlanders.com/users/galleries//270890/250px-Jalebi_2_fa_thumb_medium.jpg
Jelabi is like a funnel cake in the shape of a pretzel. The difference is that it's soaked in some kind of syrup and rosewater instead of having powdered sugar dashed all over it. It's really delicious, but your hands get really sticky and messy when you eat it lol. Outside of Afghanistan, you will find this dish in India, Bangladesh, various Middle Eastern countries, Ethiopia, and North Africa.
Baklava:
https://s-media-cache-ak0.pinimg.com/originals/a6/3d/60/a63d606913ee48bbe3105fe92c34b839.jpg
Baklava is one of my favorite desserts. Afghan Tajiks and Afghan Pashtuns love Baklava. It's a pastry with syrup & homey that has chopped nuts inside. I think this dish originates with the Turks. Lots of Middle Easterners, South Asians, and some South Europeans also seem to enjoy this dessert because I believe you can find it in a lot of markets in all of the aforementioned areas.
Then there are the famous signature afghan cream filled pastry treats
https://images-na.ssl-images-amazon.com/images/I/51Cna9qW4QL._SX258_BO1,204,203,200_.jpg
Firnee:
https://static1.squarespace.com/static/543aa467e4b0075aa785cbb8/t/548f3c2ae4b052a86dac16e5/1418673198232/6a01157090fab6970b0120a59879c0970c-800wi?format=750w
Firnee is a sweet, cardamom-scented Afghan pudding that is usually reserved for holidays and special events. Firnee is paraded out at the end of each of occasion with each hostess putting her own personal “stamp” on the dish -- rose water in one, nuts in another – giving each firnee its own unique flavor.
Gosh-e-fil
http://www.thespicespoon.com/wp-content/uploads/2011/04/gosh-e-feel12.jpg
Gosh-e-fil is an Afghan and Iranian doughnut made by shaping dough into the shape of an ear (gosh), and deep-fried in oil. Each shape is then topped with chopped pistachios and powdered sugar. The Afghans usually make gosh-e fil for Eid ul-Fitr
Sheer Parya (Afghan Milk Fudge)
http://titlisbusykitchen.com/wp-content/uploads/2014/07/Sheer-Payra.jpg
Made with rosewater and cardamom.
Kadu Bouranee
https://i.pinimg.com/originals/7b/7a/d5/7b7ad575e5fa000a8cbeee80517a7667.jpg
Kadu bouranee is an Afghan and Turkish pumpkin dish made by frying pumpkin with different spices. It is topped with chaka/sour cream and dried mint. Kadu bouranee is eaten with bread or rice.