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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
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