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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.. |
