Cuisine is an integral part of any local culture, and no trip to Kabul is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Kabul to help visitors better understand the local food culture and make an informed decision when trying them.
- Bichak: triangular stuffed pastries in sweet and savory versions.
- Bulani: fried homemade dough with different vegetable mixtures.
- Burta: crushed eggplant blended with yogurt, sour cream, garlic, mint, cilantro, olive oil and lemon juice.
- Kadu Bouranee: fried pumpkin with sweet tomato sauce and different spices, topped with yogurt sauce and dried mint.
- Kishmish Panir: cheese with raisins.
- Quroot: dried yogurt cheese.
- Samboosak: triangles with meat filling.
- Aush: noodles, ground beef or mutton, vegetables, spices.
- Chainaki: chopped or sliced onions, lamb on the bone, split peas, water, salt and pepper.
- Kalah Pacha: lamb or beef head/feet cooked in a broth served in bowls as a soup dish or in a stew or curry style.
- Maushawa: pulse and yogurt soup.
- Shorwa: chopped onions, minced garlic, potatoes and carrots, garbanzo beans, salt, water, corn oil, pepper, celery, ground cinnamon, and aromatic curry spices.
- Bonjan Salad: baked eggplants, tomato sauce, salt, pepper, hot red chili flakes or minced fresh chiles, ground cinnamon, and crushed dried mint.
- Panir Sabzee: made from fresh leaves of mint, basil and watercress, scallions, radishes and feta cheese.
- Shirazi: chopped cucumbers, onions, tomatoes and parsley with fresh lemon juice and olive dressing.
- Shor Nakhut salad: salad made from chickpeas with vinaigrette dressing.
- Torshi: eggplant and carrot mix with other herbs and spices pickled in vinegar aged to perfection.
- Afghan Kufta: balls of minced or ground beef or lamb meat. May be also in fish or vegetable variation.
- Ashak: spinach, scallion or leeks, wrapped in flat dough with a thick and spicy sauce.
- Chelo nachodo: chicken & chick-pea stew with rice.
- Dolma: stuffed vegetable dish. May include meat.
- Khoresht-e Seib: skinless, boneless chicken leg, or duck breast, or meat, onions, oil, lime juice, brown sugar, saffron threads, tart cooking apples.
- Kichiri: basmati rice, onions, mung beans, minced garlic, various spices.
- Londi: dry meat, sauce.
- Mantu: dumplings with spiced meat mixture.
- Mourgh: whole chicken breasts, cracked black pepper, whole-milk yogurt, lemon juice, salt, garlic.
- Osh Pyozee: onions, stuffed with spiced beef mince, raw rice, salt, pepper, ground cumin seed and sweet pitted prunes.
- Qabili Palau: steamed rice mixed with lentils, raisins, carrots and lamb.
- Qorma (Korma): meat or vegetables that are braised with water, stock, and yoghurt or cream.
- Baklava: sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey.
- Brides Fingers: eggs, almonds or pistachios, sugar, filo dough, unsalted butter.
- Cream Roll: tube of bread, filled with delicious cream.
- Firnee: almond & cardamom cream pudding.
- Gosh Feel: deep-fried dough, sprinkled with powdered sugar and chopped pistachios.
- Halwaua-e-Aurd-e-Sujee: sugar, Ghee, Coarse semolina, pistachio nuts, almonds, cardamom.
- Khatai Cookies: white flour, sugar, oil, cardamon, pistachios.
- Khoujoor: deep fried dough, prepared with sugar, caramelized in oil and mixed with flour, yeast, and salt.
- Sheer Payra Fudge: sugar, milk, salt, corn syrup, butter, cardamom, pistachios, walnuts.
- Sher Berinj: rice pudding, flavored with rose water, chopped almonds, pistachios, or vanilla.
- Bolani: vegan flat-bread, stuffed with a variety of ingredients.
- Chapli Kebab: patty made from beef mince.
- Kebab: meat dish, served on the skewer or wrapped in bread with a salad and a dressing.
- Pakaura: deep fried vegetables, mostly potatoes, and sauce.
- Dugh: yogurt salty drink with finely chopped cucumbers and dried mint.
- Masala Chai: hot tea spiced with cardamom seeds.
- Qaimagh Chai: sweet, strong afghan tea mixed with milk and topped with homemade thick cream.
- Tea: an aromatic beverage prepared from the cured leaves by combination with hot or boiling water.
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