Bolani is one of Afghanistan's most popular street cuisine snacks. The Afghan Bolani is a stuffed, pan-fried flatbread made with unleavened dough and filled with a mixture of potato mash and various other ingredients such as spinach, spring onions, pumpkin, or even green or red lentils. Bolani is not just a popular street snack in Afghanistan, but it is also frequently prepared at home and served as a side dish. It is commonly served as a side dish or as an appetizer at birthdays, engagement parties, and holidays.

It can be served with yogurt or mint yogurt, but the most popular side with Bolani is doogh, a unique drink. The nicest part about this dish is that it may be eaten in a variety of ways: with or without filling, and with various sauces. This flatbread features a thin crust and a dense, chewy stuffing that is both rich and nourishing. Bolani is sometimes referred to as Poraki and Perakai.

Kabuli pulao is also known as quabili pulao, which is derived from the Dari word 'qabil.' The meaning of this name is "competent" or "able." This was done to bolster the idea that only skilled cooks could create a faultless Afghani-style pilaf. Afghans traditionally judge a woman's marriage readiness by her ability to create the national meal, kabuli pulao.

The Kabuli pulao is the crowning achievement of Afghan cuisine. Historically, this supper was intended for Kabul's upper-class families. The dish is presented in the form of an elegant presentation of rice and pork.

Traditionally, it is made with steamed long-grained rice, almonds, caramelized carrots, and raisins. It is additionally flavored with cardamom, cinnamon, cumin, cloves, and turmeric, among other flavors. Beef, chicken, and lamb chunks are among the protein options.

The flavor of Kabuli pulao differs by area in Afghanistan due to the various spice blends used by cooks to prepare the dish. However, it is always a generous serving of rice, vegetables, herbs, and meat.

In Afghanistan, Gosh e-fil, also known as elephant's ear, is a fried sweet pastry. Gosh-e-fil appears to be a fried sweet pastry. The dough is molded in a unique and creative way. The most competent bakers put forth a lot of effort to make this dish both visually beautiful and delicious. For an added touch of sweetness, each piece is individually sprinkled with pistachios and powdered sugar. It is typically offered at special occasions such as parties and family gatherings.

The pastry dough is produced using flour, milk, eggs, and sugar. The batter is kneaded well and then set aside to rest. It is then rolled into a thin crust and fried in oil. It is fried for a few seconds on both sides. The sweetness of Gosh-e fil stems from the quality of the batter. Powdered cardamom, icing sugar, and crushed pistachios are also placed on top of these crunchy pastries. Some people add rose petals to improve the flavor and texture.

Mastawa, a classic Afghan winter dish combines chickpeas, short-grained rice, and salted, sun-dried mutton known as lahndi, all cooked in a fragrant broth flavored with onions, garlic, turmeric, coriander, and mint. Narenj, or bitter orange peel, and hot peppers are added near the end of the cooking process, making this sticky rice dish especially fragrant and spicy.

Mastawa can also be created with various forms of dried meat, such as Afghan gosht-e-qaqh, and the finishing touch is quroot, a sort of Afghan cheese formed from strained, salted, and dried yogurt - the one component for which no substitute exists. Since the orange peel added during cooking gives it a lovely fragrant aroma. It is a real hearty meal, perfect for those chilly winter evenings.

This delectable Afghan vegetable dish is made with fried eggplant slices. The servings are simmered in a fragrant tomato sauce. To maintain its thick, rich flavor, the tomato sauce is blended using many condiments. Borani Banjan is accompanied by thick yogurt. In addition, the yogurt is seasoned with a variety of Afghan spices. Although Borani Banjan is commonly eaten on its own, it also works well as a side dish to Kabuli lamb pilaf when served with Afghan naan flatbread.

You will instantly fall in love with Borani Banjan the first time you eat it. It may take some time to prepare, but it is well worth the effort. Cayenne pepper can be put on top to make it more visually appealing as well as to improve the taste. The dish's fresh and spicy aroma is what makes it one of Afghans' favorite dishes.

Lamb meat is a common ingredient, side dish, or meal in and of itself in Afghan cuisine. Chopan kabob is a Pashtun specialty made of skewered and grilled lamb meat. The beef is marinated in onion juice, ginger, salt, garlic, and yogurt before being grilled on a traditional Afghan charcoal brazier known as a mankal. Chopan kabob, like other Afghan cuisines, has a long history. The dish originates from sheepherders smearing slices of lamb with gobs of salt. These portions were skewered on sticks and cooked over fires while they observed their herds.

Chopan kabob can now be available in a variety of kebab street vendors known as dukan-e-kebabi. It is frequently cooked with jijeq, which are chunks of fat from the sheep's tail that are added to lamb skewers for flavor, and the meat is occasionally pre-marinated. Some people season the lamb meat with sour grape powder, gard-e-ghooreh, and sumac before marinating it. Chopan kabob goes well with naan bread.

Some people are astonished to learn that pumpkin is one of Afghanistan's most popular meals. Borani Kadoo - Kaddo is a delectable combination of roasted pumpkin (or other squash) and creamy yogurt with rich fried onions. What could possibly go wrong? There's no reason to serve the same old boring side dishes during dinner. Enjoy this pumpkin meal that doesn't require any carving.

The major components of this Afghan cuisine are chunks of pumpkin or squash cooked in a delicious mixture of onions, garlic, coriander, ginger, turmeric, chili peppers, and tomatoes. Borani Kadoo can be served as a main dish or as a side dish. It's usually accompanied by garlic-spiked yogurt and naan bread on the side. The meal is typically eaten by scooping a spoonful with Afghan flatbreads, although it can also be poured over white rice known as challow.

Asafoetida is a dried gum resin made from the taproot or rhizome of gigantic fennels, namely Ferula assafoetida. The plants that are utilized to make the spice are indigenous to Iran and Afghanistan. When exposed to air, the resinous fluid begins to coagulate and has a strong and pungent odor comparable to garlic.

When the product solidifies, its color ranges from grey to black, but it is typically reddish to brown. This spice can be acquired in numerous types - tears, mass, paste, and powder. The tears are the purest form, the bulk is the most widely available commercially, and the powdered form typically contains additives such as gum arabic, flour, and turmeric.

Asafoetida is now primarily used in India, where it is highly valued for its antiseptic properties, and it is frequently added to legumes and vegetables. Asafoetida is still used to cook dried meat in Afghanistan.

Haft Mewa is a sweet and crunchy nut-and-fruit salad. The words 'Haft' and 'Mewa' imply 'Seven' and 'Fruits and Nuts,' respectively. Haft Mewa is customarily cooked for the Afghan New Year, Naw Roz. Naw Roz is celebrated on the first day of spring, and Afghans eat this flavorful Haft Mewa for breakfast.

Haft Mewa is made with seven different types of dried fruits and nuts that are mixed together and served in a special syrup. Raisins, senjed, pistachios, hazelnuts, prunes, walnuts or almonds, and plums are among the components. Because of the abundance of nutrients and its great taste, this sweet and healthful salad is Afghanistan's most popular dessert.

The dried fruit-and-nuts soup is made the evening before the Afghani new year, which is the first day of spring. In Afghanistan, the savory Haft Mewa is usually consumed at breakfast to begin the New Year on a fresh and sweet note.

Afghanistani dumplings known as aushak are delectable. They differ from traditional dumplings, though, because they contain a unique component cultivated almost entirely in Afghanistan.

Aushak is a traditional Afghani dish that is typically consumed during the month of Ramadan or other Islamic celebrations. Traditional fillings for these delectable Afghan dumplings include chopped spring onions or gandana, a type of leek grown in practically every province of Afghanistan. Aushak, also known as ashak, is traditionally served with a ragù of minced beef or lamb meat and chakkah, a thick strained yogurt sauce flavored with garlic and fresh mint.

There is also a vegetarian option, however, the original Aushak recipe calls for lamb. Aushak is often eaten on its alone, although some people like to pair it with garlic naan to amp up the flavor.