Afghan cuisine
The Afghan cuisine is the national cuisine of Afghanistan . The country's cuisine has been influenced by the cuisines of other regions throughout history due to its geographical location on the Silk Road , including Persian and Indian cuisine . There are also similarities with the cuisines of Central Asia and Turkish cuisine . There are also differences between the cuisines of the various ethnic groups in Afghanistan.
dishes
The most important staple food is bread, made mainly from wheat flour as nan or chapati . Often it forms a complete meal together with tea . However, it is also a common accompaniment to main dishes, especially soups such as the bean stew Mushawa . Rice is also very important . Various pilafs are made from long-grain rice , including qabuli pulau , the country's national dish . The rice on the side is called chalau , short-grain sticky rice bata . There are also various rice desserts such as rice pudding . In addition, pasta dishes prepared. Filled pastries are often eaten as a snack between meals and are also offered by street vendors.
The preferred type of meat is lamb , otherwise goat , beef , camel meat , poultry and venison are commonly eaten. Pork is taboo in Islam . Lamb is often made into kebabs . One specialty is dopyasa , a type of kebab that uses fat from fat- tailed sheep . Fish plays a subordinate role as a source of food.
The main dairy product is yogurt , which is widely used in the kitchen. A creamy mass made from it is called a chaka , which is sometimes formed into balls and dried, which are then called quroot . Panir is cheese . A typical spring dish is kischmish panir ; it consists of panir and red grapes . Another dairy product is kaymak ( qymak ). It can make breakfast together with Nan.
Desserts, sweets and cakes are a rare luxury and reserved for special occasions in Afghanistan. Milk- based puddings such as firni and sweet rice dishes are most commonly prepared . Halva and Jalebi are desserts that are also common in other countries in the region. A special pastry in the shape of elephant ears is called gush-e fil . A special Afghan sweet is called abrayshum kebeb ( silk kebab ) and consists of raw egg mass that is pulled into threads and wrapped around a stick and then covered with syrup and pistachios . A dessert made from dried fruits and nuts ( haft mewa ) is eaten on the festival of the Islamic New Year .
Fruit, most commonly grapes and melons , often round off a meal . The main drink is tea, either green tea or black tea . It is often seasoned with cardamom and sugared almonds ( noql , a confection made from sugar syrup, spices and almond kernels) are eaten. There are numerous public tea houses where tea is prepared in the samovar . Often there are also small meals. On special occasions there is qymaq chai ; for this, baking soda and milk are added to green tea so that it takes on a bright red color. Finally, kaymak is added.
See also
- Kadu Bouranee , Nouruz , Samanak , Haftsin , Haft Mewa
literature
- Alan Davidson: The Oxford Companion to Food . 2nd edition, Oxford 2006, article Afghanistan , p. 5 f.
Web links
- Cooking Afghan: Noshe jan! by: Hila Limar in "Living at Home"