Afghan Cuisine - is one of the oldest in the world and the most homogeneous, and prepare a little differently than at other countries of Central Asia. Afghan cuisine - is resist to the meat, rice and bread. Rice meat and rice than afgan you will not find, so famous Afghan various meat and vegetable pilau "Chalau, Palau, barbecue, all kinds of thick soup, pasta, accompanied by tortillas indispensable" naan ", cheese and tea. There are more than a hundred ways to prepare pilaf: meat, chicken, vegetables. (Because pilaf prepared separately from meat and vegetables).
First in importance and dissemination dish - "sis-kebap", which is a type of barbecue with chunks of meat, lard and vegetables. Very similar to a "köfte-kebap" (forthcoming from the minced meat with onion), "þami-kebap" of minced meat mixed with egg and vegetable purees, "Morgi-kebap" (meat chicken ), "tas-kebap" (roasted beef into boiling oil, then cooked in wine) and other " Netfirms ", but with a wider consideration of all of these dishes are very much different from each other.
The second-largest and spread dish - pilaf, which also boast dozens of species, including cables, pilau, "or" kabuli-pilau (pilaf rice and thinly sliced lamb with carrots and raisins), as well as "e-Palauan - shahi (pilaf of rice, lamb, fat, raisins, pistachio and cloves). In pilaf can be used by poultry, beef or ovine ribs, and various vegetables and lots of spices. In particular days preparing a special pilaf.
For Afghans, 31 March - the biggest New Year holiday ( "Nevruz") as this spring a parish pilaf and green colors of the spinach "Zümrüt Pilav"
In many Afghan kitchen spices and fresh herbs such as: fresh or dried onion, mint, coriander (Coriander), garlic, onions - pores (leek), ground red pepper, cinnamon, cloves, shredded coconut, cardamom, caraway, black caraway, " havaye (hammer fish mixture, black pepper, caraway and turmeric).
The importance took milk and dairy products. Yogurt not only eat but also used in the preparation of dishes. A special place in Afghan cuisine of bread and given bread products. Even with pilaf consume bread.
Afghan men love to prepare. Preparation for them is to relax and calm down, organize competitions among themselves.
Many of them are taking food sitting on the floor and eat with their hands. But it is not a mandatory requirement, and many are not so committed to the traditions of homes have tables and cutlery. Breakfast from about eight to ten hours. But do not eat very lengthy. Most often this is tea with cakes, biscuits and pastries. Dinner quite early, at 12.30 - 13.00, before afternoon prayers "zuhr". At lunch, and for dinner, much prefer vegetables, rice, meat. At dinner served approximately the same as at dinner. At the table have to be fresh herbs dill, parsley, coriander (kindza), radish and gandana. All meals are accompanied by flat and long flat "naan", which makes it virtually from any flour (sometimes in the dough add potatoes or onions), with more than bake them, and grilled on iron pans in the clay furnaces or hot stones at the source. At dessert served "firni (milk pudding with pistachios), dozens of species khalwa," bichak "(a kind of pie pumpkin puree with meat, cheese and even jam, served as a hot or cold), biscuits" gosh-fil " sweet puddings, as well as candied nuts, vegetables and fruit. There are a variety of local fruits grown in the desert - sweetest melons, grapes, pomegranates, apples, pears, apricots, oranges, here, prunes, and walnuts, pistachios and almonds - local favorite snacks.
Theirs national drink is undoubtedly a tea ( "tea"), black and green tea, which is consumed in enormous quantities. Usually tea sealed very strong and served without sugar in a small (2-3 cups), a metal teapot.
The second-largest and spread dish - pilaf, which also boast dozens of species, including cables, pilau, "or" kabuli-pilau (pilaf rice and thinly sliced lamb with carrots and raisins), as well as "e-Palauan - shahi (pilaf of rice, lamb, fat, raisins, pistachio and cloves). In pilaf can be used by poultry, beef or ovine ribs, and various vegetables and lots of spices. In particular days preparing a special pilaf.
For Afghans, 31 March - the biggest New Year holiday ( "Nevruz") as this spring a parish pilaf and green colors of the spinach "Zümrüt Pilav"
In many Afghan kitchen spices and fresh herbs such as: fresh or dried onion, mint, coriander (Coriander), garlic, onions - pores (leek), ground red pepper, cinnamon, cloves, shredded coconut, cardamom, caraway, black caraway, " havaye (hammer fish mixture, black pepper, caraway and turmeric).
The importance took milk and dairy products. Yogurt not only eat but also used in the preparation of dishes. A special place in Afghan cuisine of bread and given bread products. Even with pilaf consume bread.
Afghan men love to prepare. Preparation for them is to relax and calm down, organize competitions among themselves.Many of them are taking food sitting on the floor and eat with their hands. But it is not a mandatory requirement, and many are not so committed to the traditions of homes have tables and cutlery. Breakfast from about eight to ten hours. But do not eat very lengthy. Most often this is tea with cakes, biscuits and pastries. Dinner quite early, at 12.30 - 13.00, before afternoon prayers "zuhr". At lunch, and for dinner, much prefer vegetables, rice, meat. At dinner served approximately the same as at dinner. At the table have to be fresh herbs dill, parsley, coriander (kindza), radish and gandana. All meals are accompanied by flat and long flat "naan", which makes it virtually from any flour (sometimes in the dough add potatoes or onions), with more than bake them, and grilled on iron pans in the clay furnaces or hot stones at the source. At dessert served "firni (milk pudding with pistachios), dozens of species khalwa," bichak "(a kind of pie pumpkin puree with meat, cheese and even jam, served as a hot or cold), biscuits" gosh-fil " sweet puddings, as well as candied nuts, vegetables and fruit. There are a variety of local fruits grown in the desert - sweetest melons, grapes, pomegranates, apples, pears, apricots, oranges, here, prunes, and walnuts, pistachios and almonds - local favorite snacks.
Theirs national drink is undoubtedly a tea ( "tea"), black and green tea, which is consumed in enormous quantities. Usually tea sealed very strong and served without sugar in a small (2-3 cups), a metal teapot.
