A FOOD TRADITION
Afghan Cuisine
A rice-, bread-, dumpling-, stew-, kebab-, and dairy-rich tradition shaped by Central Asian, Persian, and South Asian influences.
Dishes linked to this cuisine
13–24 of 36
Jalebi
Jalebi is a spiral-shaped fried sweet made from fermented wheat-flour batter and soaked in sugar syrup.
Kabab Tikka
Kabab Tikka consists of marinated chunks of meat seasoned with yogurt, aromatics, herbs, and spices and grilled or skewered.
Kabab-e Deghi
Kabab-e Deghi is a rustic Afghan minced-meat kebab seasoned with onion, garlic, coriander, and cumin and cooked in a pan or pot.
Kichiri Gosht
Kichiri Gosht is an Afghan rice-and-mung-bean dish cooked with tender lamb and savory seasonings.
Kofta Challow
Afghan Kofta Challow consists of seasoned meat kofta served with steamed white rice and a tomato-based sauce.
Kulcha-e-Afghani
A sweet Afghan kulcha biscuit made from wheat flour with sugar, oil, and aromatic cardamom, then baked until crisp or lightly tender.
Mantu
Mantu are Afghan steamed wheat dumplings filled with seasoned ground beef and onion and commonly served with yogurt, garlic, and tomato sauce.
Mastawa
Mastawa is a thick Afghan rice-and-yogurt soup commonly prepared with lamb, chickpeas, and herbs.
Naan-e-Afghani
A soft, typically oval Afghan flatbread made from a yeast-leavened wheat dough and baked until lightly browned.
Nakhod
Nakhod is an Afghan chickpea stew prepared with aromatics, tomato, oil, and spices in a seasoned broth.
Narenj Palau
A fragrant Afghan citrus rice pilaf made with long-grain rice, orange peel, sugar, cardamom, saffron, and nuts.
Nisholda
A traditional Uzbek whipped dessert made from egg whites and sugar syrup, commonly flavored and stabilized with licorice-root decoction.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.