Kabul Kabab

Afghan Flavor Profile - Afghanistan is home to a harsh landscape but one with natural beauty. It’s situated firmly in Central Asia, alongside the ancient Silk Road and central to its major nodes: Persia, India and China. Afghan cuisine exhibits influences from all these areas, sometimes favorite one influence over the other depending on proximity (think of it as an axis), but in most cases combining cuisines and adding its own flare in order to exhibit the hallmarks of Afghan cuisine: hospitality, harmonious flavors and textures, and a flavor profile that is both satisfying and refreshing in one bite. Richness, spice, nuttiness, creaminess, floral notes… all of it abound in Afghan cuisine and its an Afghan cook’s mission to strike this balance. 

Silk Road Influence - Afghan food is an amalgamation of several influences. Persia to its east brought rice, lamb, yogurt, saffron and other spices. The national dish of Kabuli Palaw was born of Persian influence. India, specifically the Mughal rulers of the 16th-18th century to the south and east brought kababs, cardamom, cumin, coriander and turmeric. The nomadic Turks and Mongols to the North, and China beyond that brought mantu and aushak dumplings and flat breads. 

Afghan Mixed Grill  - The Afghan tradition of grilling kebabs on an open flame- deeply rooted in its nomadic traditions and Central Asian location along the Silk Road, smack in the middle of Persia and India. No matter the tribe, nomadic groups needed portable food while herding their livestock, and such a few, literal, sacrificial lambs were roasted along with spices these people might have traded for along their routes. Think cumin, coriander and saffron from Persia, or turmeric and cardamom from the Mughals (modern India and Pakistan)... all over a grilling style likely passed down from the Central Asian Mongols. Afghan-Style kebabs, typically grilled over charcoal in a  mangal, are often flatter than other styles, allowing spices and marinades to better infiltrate the meat. 

Sambosa is another relic of the Silk Road days, likely via traders in the 12th century traveling from India to Persia. As such, today several versions exist in Afghanistan, depending on the region and how close to Iran/Middle-East or India you get. It’s a popular street snack, a communal and thus celebratory appetizer, and symbol of hospitality, often presented to visitors alongside tea. 

Kash Banjan is commonly associated with Northern and Western Afghanistan, areas influenced heavily by their proximity to Persia, whose use of eggplant and dairy-based kash is ubiquitous. Afghan cooks have added tomatoes and more spices to put their own spin on things. The dish itself represents rural Afghans’ “living off the land” ethos, using what’s available to create hearty nourishment. 

Aushak is a dumpling dish commonly associated with Kabul and central Afghanistan. Like most dishes, Aushak is also tied to Afghanistan’s position along the Silk Road, with influences rooted in Persia, India and China (it is a dumpling, after all). Afghans put their own spin here too, topping the dish with a meat stew. There are many ingredients in Aushak, most of which can best be found in city markets- and thus its popularity in urban areas. Like dumplings all over the world, its preparation is a labor of love and family, and thus it’s popularity during holidays like Ramadan and is a symbol of hospitality. 

Shor Nakhoud is a popular street food mostly found in urban centers and features the chickpea, readily available in the region. Over time, it’s easy preparation and relative inexpensive ingredients made it a staple of Afghan snacking. It’s also frequently served during Ramadan, as it’s tangy and refreshing taste, plus its nutrition is ideal after a day of fasting. Its balance of tanginess, saltiness and savory flavors reflects the juxtaposition of intense flavors with lighter, cooling elements found in many Afghan dishes. 

Banjan Borani is a fried eggplant dish rooted particularly in Persian and Central Asian traditions. The Persian ethos of combining eggplant and yogurt is at play here, while the addition of tomatoes and the specific way the eggplant is fried and layered with other ingredients is what gives it its Afghan-tilt. As with other dishes, hospitality is of utter importance, and so this dish is popular at family gatherings and weddings… and is a popular side dish alongside kababs. 

Kabab Chupan, or Shepherd’s Kabab, are skewered lamb chops marinated in simple spices like salt, pepper and cumin and cooked until smoky and tender. It’s popular in southern and eastern regions, particularly among the Pashtun shepherds ( chupan) and thus symbolizes afghan nomadic traditions. 

Kabab Gosfand are skewered lamb cubes popular in urban centers like Kabul and Herat. They’re marinated in yogurt, lemon and spices such as cumin, coriander and turmeric, offering a delicate balance of spice and smokiness. Lamb is considered a luxury meat in Afghan cuisine, and thus Gosfand is served during special occasions. 

Kabab Murgh, or chicken kebabs, are found throughout Afghanistan, especially in the south. Chicken is marinated in yogurt, garlic, lemon and Afghan spices before being grilled until tender and slightly charred. 

Kabab Kofta, popular in northern Afghanistan, are made from minced lamb and beef mixed with onions, garlic, and spices before being shaped into long patties. The use of minced meat allows for a more economical use of the meat, thus making it more accessible to people in the poorer northern regions. 

Kabab Gosht are beef or goat kebabs popular throughout the country, with beef being more popular in the richer cities and goat in the poorer areas. The meat is marinated in a mix of onions, spices and yogurt and then grilled until tender. 

Kabab Jiggar is a beef liver kabab popular in the southern region. It’s a strong and rich flavor, as liver can be, balanced by a salt, pepper, cumin and lemon juice marinade. A common street food, it's a nutritious dish often favored by men for certain, um, “health benefits”. 

Qabeli Palaw - Is the national dish of Afghanistan when it includes lamb (tonight’s version is more of a side dish, and does  not). Rooted in Persian rice dishes, which traditionally included dried fruits and nuts, the dish was further adapted by the Mughals, who added cardamom, cinnamon and meat. Over time, Afghans refined the fruits to be caramelized carrots and raisins to provide sweetness (refreshment) to the dishes’ heartiness (satisfaction). Being that it draws from several geographical influences in satisfying the Afghan flavor profile (refreshing, satisfying), it’s no wonder why it’s their national dish. 

Doogh is a popular, traditional Afghan drink made from yogurt, water and salt and often flavored with fresh mint and cucumber. It’s refreshing and satisfying, by design of course. Its history is traced to the country’s nomad and pastoral cultures, where dairy was central to the diet due to the abundance of livestock. The practice of fermenting yogurt and mixing it with water provides a nourishing and nutritious (probiotics!) way to keep hydrated and refreshed under the beating sun. Today it’s an important symbol of hospitality, served to guests alongside meals or on its own.

Firni is a custard often flavored with cardamom and garnished with pistachio or almonds. It’s widely enjoyed in Afghanistan, but its roots are traced to the Mughal Empire of modern-day India and Pakistan in the 16th century. The addition of nuts for garnish or rosewater for fragrance has, over time, given it an Afghan-twist. Being associated with luxury, the dish is another key cog in Afghan hospitality. 

Sheer Yakh, or “frozen milk”, originated in the ice houses of ancient Persia and then evolved by the Mughals and their love of rosewater. Afghan additions of cardamom and pistachios have made the ice cream into what it is today, yet another symbol of luxury and hospitality, and a refreshing counter to harsh summers. 

Chatni (chutney) is an Afghan condiment made from a blend of cilantro, green chilies, garlic, lemon juice and spices. It’s a tangy and spicy sauce whose acidity complements grilled kebabs.