The Culture Behind Afghan Cuisine
Popular Afghan Dishes
Chalao: Rice parboiled, drained, and baked with oil, butter, and salt
Palao (Pilaf): National dish, Rice cooked and seasoned with broth
Bata (Sticky Rice): cooked with water to form a sticky consistency
Qorma: Onion based stew or casserole
Khameerbob: Pasta-like dumplings
Kebabs: skewers of meat, sometimes viewed as fast food
Entertainment Culture & Food
Restuarants, Fast Food and Supermarkets
Restaurants similar to America
Common to go out to eat for lunch, rather than dinner
May see separate rooms for families or women only
Home cooked meals are preferred
Large Supermarkets are uncommon
Grocery Shopping once a month (except vegetables)
Naan
- Afghan food influenced by other Persian countries (Silk Road)
- Flavorful, Exotic, Not Bland, Use a lot of Spices
- Nation's crops: wheat, barley, rice, and maize
- Fruits: grapes, pomegranates, plums,apricots, berries
- Nuts: Pistachios
- Bread: Naan, Obi Non, and Lavash
- Meat: Lamb and Chicken (NO PORK)
Torshi
Qubali Palao
Qorma
Kebab
- Meals are eaten on cushions on the floor
- Eat with right hand only
- Weekends and Fridays: Lunch is the largest meal
- Tea, nuts, and dried fruit are served after the meal
- Unexpected guests are not viewed as "rude"
- Rice dishes: The "king" of all Afghan foods
- Wealthier families eat one rice dish per day
- Always included in weddings and family gatherings
- Eid: Celebration after Ramadan
- Dairy products are essential - cattle and sheep herding
- Food is elemental in nature
- Afghan cooking is not about precise measurements