Afghan cuisine is largely based upon the nation’s chief crops, such as wheat, maize, barley and rice. Accompanying these staples are native fruits and vegetables as well as dairy products such as milk, yogurt doogh and whey. Kabuli palaw is the national dish of Afghanistan. The nation’s culinary specialties reflect its ethnic and geographic diversity. Afghanistan is known for its high-quality pomegranates, grapes, and sweet, rugby-football shaped melons.
Rice dishes are culturally the most important parts of a meal, and therefore much time and effort is spent creating them. Wealthier families will eat one rice dish per day, and royalty spent much time on rice preparation and invention, as evidenced in the number of rice dishes in their cookbooks. Weddings and family gatherings usually feature several rice dishes, and reputations can be made in the realm of rice preparation.
Doogh (also known by some Afghans as shomleh or shlombeh) is a cold drink made by mixing water with yogurt and then adding fresh or dried mint. Some variations of doogh include the addition of crushed or diced cucumber chunks. It is the most widely consumed drink in Afghanistan, especially during lunchtime in summer. Doogh can be found at most Afghan grocery stores and is served in restaurants.
MAI AND FOOD 