Afghanistani cuisine is mainly influenced by that of Persia, India and Mongolia. Spices from India, mint, meat cookery, subzi from Persia and the noodles/ pasta from Mongolia. The flavors of Afghanistan include garam masala, saffron, cinnamon, cloves, cardamom, chilis, leeks, coriander, parsley, mint and black pepper. Onion and tomato are also important in Afghani cooking. Traditional Afghani cooking is high in fat due to the country’s mountain terrain and the fact that the lifestyle involves a lot of walking and it gets cold in winter. Yogurt (maust) forms an integral part of Afghani cuisine and is called Chakah after it is drained..
6 recipes in Afghani on 1 page.
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