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Afghan recipes and Afghan food
About Afghan Food
Long before war propelled Afghanistan into the headlines of the 21st
century, this rugged, mountainous Central Asian nation captured the
imagination of the West as a key thoroughfare to the Far East – the
latter helping to explain why this landlocked nation’s cuisine is so
focused on hospitality.
For two millennia, Afghanistan (which
borders Turkmenistan, Uzbekistan and Tajikistan, China, Pakistan and
Iran) was the place where important trade routes between India, China,
the Middle East and Europe converged. Marco Polo crossed the country en
route to China; Arab travellers and the British passed through on their
way to India. A rich culture took hold at this crossroads, and with it a
varied cuisine that has survived centuries of war, invasion and
internal upheaval. Strife-torn Afghanistan is now an undeniably poor
country, but as expatriate Afghani food lover Ryla Smith says, “some of
the poorest countries in the world come up with amazing dishes”. No
matter how hard-pressed, the Afghans treat their guests with immense
respect and will go to great lengths to serve them the best food
possible.
Featured Businesses
For further information about the businesses featured in the Afghan epidode of Food Safari, click here.
Key Ingredients
Afghan Food
Make sure your kitchen is stocked with these essential ingredients.
MoreSpecial Utensils
Afghan Utensils
Find out which special utensils you’ll need on hand during cooking.
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Latest Recipes
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Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Flavour tip
Piercing the chicken or meat with a fork before marinating will help meats to absorb the flavours.
Glossary
Potato Starch
Potato Starch is used for thickening and coating meat or fish before frying. European cooking would use cornflour, cream or egg yolk. Arrowroot, tapioca starch or cornflour can be substitute.
