Afghan cuisine, the Glossary
Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties.[1]
Table of Contents
132 relations: Afghan salad, Afghani burger, Afghanistan, Afghans, Apple, Arab cuisine, Asadabad, Afghanistan, Aush, Aushak, Baklava, Bastani, Bean, Beef, Bichak, Bolani, Borscht, Buttermilk, Capellini, Cardamom, Carrot, Central Asian cuisine, Chapli kebab, Charcoal, Cheesecloth, Chickpea, Chorba, Cinnamon, Cookie, Coriander, Corn starch, Cream bun, Cucumber, Culture of Afghanistan, Cumin, Curry, Dairy product, Dolma, Doogh, Doughnut, Dried fruit, Economy of Afghanistan, Eggplant, Eggs as food, Ethnic groups in Afghanistan, Falooda, Faloodeh, Fish, Flatbread, Flour, Fruit, ... Expand index (82 more) »
- Pashtun cuisine
- Tajik cuisine
- Uzbekistani cuisine
Afghan salad
Afghan salad is a salad in Afghan cuisine that is prepared with the primary ingredients of diced tomato, cucumber, onion, carrot, cilantro, mint and lime or sometimes lemon juice.
See Afghan cuisine and Afghan salad
Afghani burger
An Afghani burger (also known as the Kabuli burger) is an Afghan fast food wrap consisting of a piece of Afghan bread rolled around french fries, along with chutney and other condiments, vegetables, and often sausages or other meat. Afghan cuisine and Afghani burger are Pashtun cuisine.
See Afghan cuisine and Afghani burger
Afghanistan
Afghanistan, officially the Islamic Emirate of Afghanistan, is a landlocked country located at the crossroads of Central Asia and South Asia.
See Afghan cuisine and Afghanistan
Afghans
Afghans (افغانها) also Afghanistanis (افغانستانیها), (افغانان) or Afghan people are nationals or citizens of Afghanistan, or people with ancestry from there.
See Afghan cuisine and Afghans
Apple
An apple is a round, edible fruit produced by an apple tree (''Malus spp.'', among them the domestic or orchard apple; Malus domestica).
Arab cuisine
Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq.
See Afghan cuisine and Arab cuisine
Asadabad, Afghanistan
Asadabad (اسعدآباد), also called Chaghasarai (چغسرای), is the capital city of Kunar Province in Afghanistan.
See Afghan cuisine and Asadabad, Afghanistan
Aush
Aush (آش), sometimes transliterated as ash or āsh, is a variety of thick soup, usually served hot. Afghan cuisine and Aush are Pashtun cuisine.
Aushak
Aushak (Pashto/Persian: اَشَک) is an Afghan dish made of pasta dumplings filled with chives, with a (frequently meaty) tomato sauce, topped with yogurt and dried mint. Afghan cuisine and Aushak are Tajik cuisine.
Baklava
Baklava (or; باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. Afghan cuisine and Baklava are Uzbekistani cuisine.
See Afghan cuisine and Baklava
Bastani
Bastani (بستنی), locally known as bastani sonnati (بستنی سنتی "traditional ice cream") or bastani sonnati zaferani (بستنی سنتی زعفرانی "traditional saffron ice cream"), is an Iranian ice cream made from milk, yolk, sugar, rose water, saffron, vanilla, and pistachios.
See Afghan cuisine and Bastani
Bean
A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food.
Beef
Beef is the culinary name for meat from cattle (Bos taurus).
Bichak
Bichak is a stuffed baked or fried pastry that comes in different forms (round, triangle, quadrangle) appetizer or meal similar to a turnover, served in Central Asia cuisines including Uzbek cuisine, Tajik cuisine, Afghan cuisine, and Middle Eastern cuisine, most notably in Moroccan cuisine. Afghan cuisine and Bichak are Uzbekistani cuisine.
Bolani
Bolani (Dari: بولانی), also called Periki (Pashto: پارکی) is a stuffed flat-bread from Afghanistan, fried with a filling. Afghan cuisine and Bolani are Pashtun cuisine.
Borscht
Borscht is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.
See Afghan cuisine and Borscht
Buttermilk
Buttermilk is a fermented dairy drink.
See Afghan cuisine and Buttermilk
Capellini
Capellini is a thin variety of pasta, with a diameter ranging from.
See Afghan cuisine and Capellini
Cardamom
Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.
See Afghan cuisine and Cardamom
Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.
Central Asian cuisine
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations.
See Afghan cuisine and Central Asian cuisine
Chapli kebab
Chapli kebab or chapli kabab (Pashto: چپلي کباب) is a Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. Afghan cuisine and chapli kebab are Pashtun cuisine.
See Afghan cuisine and Chapli kebab
Charcoal
Charcoal is a lightweight black carbon residue produced by strongly heating wood (or other animal and plant materials) in minimal oxygen to remove all water and volatile constituents.
See Afghan cuisine and Charcoal
Cheesecloth
Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheesemaking and cooking.
See Afghan cuisine and Cheesecloth
Chickpea
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae.
See Afghan cuisine and Chickpea
Chorba
Chorba or shorba (from Ottoman Turkish چوربا or Persian شوربا) is a broad class of stews or rich soups found in national cuisines across the Middle East, Maghreb, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. Afghan cuisine and Chorba are Tajik cuisine and Uzbekistani cuisine.
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.
See Afghan cuisine and Cinnamon
Cookie
A cookie (American English) or biscuit (British English) is a baked snack or dessert that is typically small, flat, and sweet.
Coriander
Coriander (Coriandrum sativum), also known as cilantro, is an annual herb in the family Apiaceae.
See Afghan cuisine and Coriander
Corn starch
Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain.
See Afghan cuisine and Corn starch
Cream bun
Variations of cream buns or cream rolls exist all around the world.
See Afghan cuisine and Cream bun
Cucumber
The cucumber (Cucumis sativus) is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.
See Afghan cuisine and Cucumber
Culture of Afghanistan
The culture of Afghanistan has persisted for centuries and encompasses the cultural diversity of the nation.
See Afghan cuisine and Culture of Afghanistan
Cumin
Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region.
Curry
Curry is a dish with a sauce or gravy seasoned with spices, mainly associated with South Asian cuisine. Afghan cuisine and Curry are south Asian cuisine.
Dairy product
Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk.
See Afghan cuisine and Dairy product
Dolma
Dolma (Turkish for "stuffed") is a family of stuffed dishes associated with Turkish or Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping.
Doogh
Doogh is a cold and savoury drink made with fermented milk.
Doughnut
A doughnut or donut is a type of pastry made from leavened fried dough.
See Afghan cuisine and Doughnut
Dried fruit
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators.
See Afghan cuisine and Dried fruit
Economy of Afghanistan
The economy of Afghanistan is listed as the 124th largest in the world in terms of nominal gross domestic product (GDP), and 102nd largest in the world in terms of purchasing power parity (PPP).
See Afghan cuisine and Economy of Afghanistan
Eggplant
Eggplant (US, CA, AU, NZ, PH), aubergine (UK, IE), brinjal (IN, SG, MY, ZA), or baigan (IN, GY) is a plant species in the nightshade family Solanaceae.
See Afghan cuisine and Eggplant
Eggs as food
Humans and their hominid relatives have consumed eggs for millions of years.
See Afghan cuisine and Eggs as food
Ethnic groups in Afghanistan
Afghanistan is a multiethnic and mostly tribal society.
See Afghan cuisine and Ethnic groups in Afghanistan
Falooda
A falooda is a Mughalai cold dessert made with vermicelli.
See Afghan cuisine and Falooda
Faloodeh
Faloodeh (fālūde) or paloodeh (pālūde) is a traditional Iranian cold dessert similar to a sorbet.
See Afghan cuisine and Faloodeh
Fish
A fish (fish or fishes) is an aquatic, anamniotic, gill-bearing vertebrate animal with swimming fins and a hard skull, but lacking limbs with digits.
Flatbread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough.
See Afghan cuisine and Flatbread
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds.
Fruit
In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering (see Fruit anatomy).
Fruit preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
See Afghan cuisine and Fruit preserves
Garam masala
Garam masala (from Hindustani / garam masālā, "hot spices") is a blend of ground spices originating from South Asia.
See Afghan cuisine and Garam masala
Garlic
Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium.
Geography of Afghanistan
Afghanistan is a landlocked mountainous country located on the Iranian Plateau, at the crossroads of Central Asia and South Asia.
See Afghan cuisine and Geography of Afghanistan
Gosh-e fil
Gosh-e fil (Persian: گُوش فيل; "elephant's ear") is a fried pastry from Afghan cuisine The dough is shaped like an elephant ear (goosh), and deep-fried in oil. Afghan cuisine and Gosh-e fil are Pashtun cuisine.
See Afghan cuisine and Gosh-e fil
Grape leaves
Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures.
See Afghan cuisine and Grape leaves
Gravy
Gravy is a sauce generally made from the juices of meats that run naturally during cooking and often thickened with corn starch or other thickeners for added texture.
Halal
Halal (حلال) is an Arabic word that translates to in English.
Hazaras
The Hazaras (Hazāra; Āzrə) are an ethnic group and a principal component of the population of Afghanistan.
See Afghan cuisine and Hazaras
Herb
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances.
Hot dog
A hot dog is a dish consisting of a grilled, steamed, or boiled sausage served in the slit of a partially sliced bun.
See Afghan cuisine and Hot dog
Inverted sugar syrup
Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose.
See Afghan cuisine and Inverted sugar syrup
Iranian cuisine
Iranian cuisine is the culinary traditions of Iran.
See Afghan cuisine and Iranian cuisine
Jalalabad
Jalalabad (d͡ʒä.lɑː.lɑː.bɑːd̪) is the fifth-largest city of Afghanistan.
See Afghan cuisine and Jalalabad
Jerky
Jerky is lean trimmed meat cut into strips and dehydrated to prevent spoilage.
Kabuli pulao
Qabeli palaw (قابلی پلو,, also transcribed as Qabeli palaw, قابلی پلاو) is a variety of pilaf made in Afghanistan.
See Afghan cuisine and Kabuli pulao
Kandahar
Kandahar is a city in Afghanistan, located in the south of the country on the Arghandab River, at an elevation of.
See Afghan cuisine and Kandahar
Kebab
Kebab (كباب, kabāb, كباب,; kebap), kabob (North American), kebap, or kabab (Kashmir) is a variety of roasted meat dishes that originated in the Middle East. Afghan cuisine and kebab are south Asian cuisine.
Khost
Khōst (خوست) is the capital of Khost Province in Afghanistan.
Kofta
Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. Afghan cuisine and Kofta are south Asian cuisine.
Koloocheh
Koloocheh or Kleicha (Persian: کلوچه), also known as Persian New Year Bread, is a Persian stamped cookie or bread, originating in various parts of Iran.
See Afghan cuisine and Koloocheh
Korma
Korma or qorma); is a dish with its origin in the Indian subcontinent, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy.
Lamb and mutton
Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep.
See Afghan cuisine and Lamb and mutton
Manti (food)
Manti is a type of dumpling mainly found in Turkish cuisine, Armenian cuisine and Central Asian cuisine but also in West Asia, South Caucasus, and the Balkans. Afghan cuisine and Manti (food) are Tajik cuisine and Uzbekistani cuisine.
See Afghan cuisine and Manti (food)
Masala chai
Masala chai is a popular beverage throughout South Asia, originating in India. Afghan cuisine and Masala chai are south Asian cuisine.
See Afghan cuisine and Masala chai
Meat
Meat is animal tissue, often muscle, that is eaten as food.
Meat chop
A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion.
See Afghan cuisine and Meat chop
Meatball
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.
See Afghan cuisine and Meatball
Melon
A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit.
Mentha
Mentha (also known as mint, from Greek μίνθα, Linear B mi-ta) is a genus of flowering plants in the family Lamiaceae (mint family).
Milk
Milk is a white liquid food produced by the mammary glands of mammals.
Mung bean
The mung bean (Vigna radiata), alternatively known as green gram, mungo bean or mongo bean, is a plant species in the legume family.
See Afghan cuisine and Mung bean
Naan
Naan is a leavened, oven-baked (usually using a tandoor) or tawa-fried flatbread.
National dish
A national dish is a culinary dish that is strongly associated with a particular country.
See Afghan cuisine and National dish
Noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings.
Noon chai
Noon chai, also called Kashmiri tea, pink tea, gulabi chai, Namkeen chai, and Sheer chai is a traditional tea beverage originating in Kashmir.
See Afghan cuisine and Noon chai
Nut (fruit)
A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible.
See Afghan cuisine and Nut (fruit)
Okra
Okra, Abelmoschus esculentus, known in some English-speaking countries as lady's fingers, is a flowering plant in the mallow family native to East Africa.
Onion
An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
Pashtuns
Pashtuns (translit), also known as Pakhtuns, or Pathans, are a nomadic, pastoral, Eastern Iranic ethnic group primarily residing in northwestern Pakistan and southern and eastern Afghanistan. They historically were also referred to as Afghans until the 1970s after the term's meaning had become a demonym for members of all ethnic groups in Afghanistan.
See Afghan cuisine and Pashtuns
Pastry
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them.
Pilaf
Pilaf, pilav or pilau is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other. Afghan cuisine and pilaf are south Asian cuisine and Tajik cuisine.
Pistachio
The pistachio (Pistacia vera), a member of the cashew family, is a small tree originating in Persia.
See Afghan cuisine and Pistachio
Pomegranate production in Afghanistan
Pomegranate production in Afghanistan is a significant contributor to the country's agricultural economy.
See Afghan cuisine and Pomegranate production in Afghanistan
Potato
The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world.
Poultry
Poultry are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, eggs or feathers.
See Afghan cuisine and Poultry
Pound cake
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar.
See Afghan cuisine and Pound cake
Powdered sugar
Powdered sugar, also called confectioners' sugar and icing sugar is a finely ground sugar produced by milling granulated sugar into a powdered state.
See Afghan cuisine and Powdered sugar
Prunus cerasus
Prunus cerasus (sour cherry, tart cherry, or dwarf cherry) is a species of Prunus in the subgenus Cerasus (cherries), native to much of Europe, North Africa and West Asia.
See Afghan cuisine and Prunus cerasus
Pumpkin
A pumpkin is a cultivated winter squash in the genus Cucurbita.
See Afghan cuisine and Pumpkin
Quesadilla
A quesadilla (Mexican diminutive of quesada) is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove.
See Afghan cuisine and Quesadilla
Raisin
A raisin is a dried grape.
Ribs (food)
Ribs of pork, beef, lamb, and venison are a cut of meat.
See Afghan cuisine and Ribs (food)
Rice
Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa.
Rice pudding
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
See Afghan cuisine and Rice pudding
Saffron
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus".
See Afghan cuisine and Saffron
Saffron rice
Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon.
See Afghan cuisine and Saffron rice
Sajji
Sajji (Balochi and Urdu: سجی) is a Balochi dish originating from the Balochistan province of Pakistan.
Salad
A salad is a dish consisting of mixed ingredients, frequently vegetables.
Shashlik
Shashlik, or shashlyck (шашлык shashlyk), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. Afghan cuisine and Shashlik are Tajik cuisine and Uzbekistani cuisine.
See Afghan cuisine and Shashlik
Sheer khurma
Sheer khurma or sheer khorma (شير خرما|shîr xormâ "milk and dates") is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Pakistan, Afghanistan, and parts of Central Asia.
See Afghan cuisine and Sheer khurma
Shir Berenj
Shir Berenj (also transliterated as sheer berenj or sheer berinj) is a rice pudding flavored with rose water, spices such as cinnamon or cardamom, and often containing almonds. Afghan cuisine and Shir Berenj are Pashtun cuisine.
See Afghan cuisine and Shir Berenj
Skewer
A skewer is a thin metal or wood stick used to hold pieces of food together.
Sohbat
Sohbat or sobat is a traditional food of the southern districts of Khyber Pakhtunkhwa in Pakistan. Afghan cuisine and Sohbat are Pashtun cuisine.
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water.
Sour cream
Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.
See Afghan cuisine and Sour cream
South Asian cuisine
South Asian cuisine, includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan.
See Afghan cuisine and South Asian cuisine
Spice
In the culinary arts, a spice is any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food.
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
Sumac
Sumac or sumach is any of about 35 species of flowering plants in the genus Rhus and related genera in the cashew family (Anacardiaceae).
Tandoor
A tandoor is a large vase-shaped oven, usually made of clay. Afghan cuisine and tandoor are Tajik cuisine and Uzbekistani cuisine.
See Afghan cuisine and Tandoor
Tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar.
Tomato
The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as the tomato plant.
Torshi
Torshi (translit), or Tursu (turşu), are the pickled vegetables of many Middle Eastern, Iranian, Slavic and Balkan cuisines.
Turkish cuisine
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora.
See Afghan cuisine and Turkish cuisine
Turnover (food)
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking or frying it.
See Afghan cuisine and Turnover (food)
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings.
See Afghan cuisine and Vinegar
Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a staple food around the world.
Whey
Whey is the liquid remaining after milk has been curdled and strained.
Xinjiang
Xinjiang, officially the Xinjiang Uygur Autonomous Region, is an autonomous region of the People's Republic of China (PRC), located in the northwest of the country at the crossroads of Central Asia and East Asia.
See Afghan cuisine and Xinjiang
Yogurt
Yogurt (from; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.
Zest (ingredient)
Zest is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime.
See Afghan cuisine and Zest (ingredient)
See also
Pashtun cuisine
- Afghan cuisine
- Afghani burger
- Aloo gosht
- Aush
- Ayran
- Bannu pulao
- Bolani
- Chapli kebab
- Dum pukht
- Ghunzakhi
- Gosh-e fil
- Gulab jamun
- Kadchgall
- Kahwah
- Lahndi (food)
- Paratha
- Pashtun cuisine
- Roti
- Shir Berenj
- Sohbat
Tajik cuisine
- Afghan cuisine
- Aushak
- Boortsog
- Butter tea
- Chak-Chak
- Chebureki
- Chorba
- Dastarkhān
- Dimlama
- Halva
- Joshpara
- Kadu bouranee
- Kashk
- Khoresh
- Laghman (food)
- Manti (food)
- Nisholda
- Peremech
- Pilaf
- Piti (food)
- Qurutob
- Samanu
- Samosa
- Samsa (food)
- Shashlik
- Tajik cuisine
- Tandoor
- Tandyr nan
Uzbekistani cuisine
- Afghan cuisine
- Baklava
- Begodya
- Bichak
- Boortsog
- Chak-Chak
- Chal
- Chalap
- Chebureki
- Chorba
- Dastarkhān
- Funchoza
- Halva
- Kama (food)
- Kashk
- Kazan (cookware)
- Kesme
- Koryo-saram cuisine
- Kuksu
- Kuurdak
- Laghman (food)
- List of Uzbek dishes
- Manti (food)
- Mastava
- Mughlai cuisine
- Naryn (dish)
- Nisholda
- Orama (dish)
- Qarta
- Qatiq
- Qazı
- Samarkand non
- Shashlik
- Shelpek
- Tandoor
- Uzbek cuisine
References
[1] https://en.wikipedia.org/wiki/Afghan_cuisine
Also known as Afghan beverages, Afghan desserts, Afghan desserts and snacks, Afghan drinks, Afghan food, Afghani cuisine, Afghani food, Afghanistan cuisine, Afghanistani cuisine, Afghanistani food, Cuisine of Afghanistan, Kabuli cuisine, Kandahari cuisine, Quroot, Sheer Yakh.
, Fruit preserves, Garam masala, Garlic, Geography of Afghanistan, Gosh-e fil, Grape leaves, Gravy, Halal, Hazaras, Herb, Hot dog, Inverted sugar syrup, Iranian cuisine, Jalalabad, Jerky, Kabuli pulao, Kandahar, Kebab, Khost, Kofta, Koloocheh, Korma, Lamb and mutton, Manti (food), Masala chai, Meat, Meat chop, Meatball, Melon, Mentha, Milk, Mung bean, Naan, National dish, Noodle, Noon chai, Nut (fruit), Okra, Onion, Pashtuns, Pastry, Pilaf, Pistachio, Pomegranate production in Afghanistan, Potato, Poultry, Pound cake, Powdered sugar, Prunus cerasus, Pumpkin, Quesadilla, Raisin, Ribs (food), Rice, Rice pudding, Saffron, Saffron rice, Sajji, Salad, Shashlik, Sheer khurma, Shir Berenj, Skewer, Sohbat, Soup, Sour cream, South Asian cuisine, Spice, Stew, Sumac, Tandoor, Tea, Tomato, Torshi, Turkish cuisine, Turnover (food), Vinegar, Wheat, Whey, Xinjiang, Yogurt, Zest (ingredient).