Pashtun cuisine

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Some of the popular Pashtun dishes, from left to right: 1. Lamb grilled kebab (seekh kabab); 2. Palao and salad; 3. Tandoori chicken; and 4. Mantu (dumplings). The Pashtun cuisine includes a blend of Central Asian, Eastern Asian, South Asian and the Middle Eastern cuisines. Most Pashtun dishes are traditionally non-spicy.

Pashtun cuisine (Pashto: پښتني خواړه) refers to the cuisine of the Pashtuns, who are predominant in Afghanistan and western Pakistan. The cuisine of the Pashtun people is covered under Afghan cuisine and Pakistani cuisine, and is largely based on cereals like wheat, maize, barley and rice as well as a plethora of meat dishes that includes lamb, beef, chicken, and fresh fish. Accompanying these staples are also dairy products (yogurt, whey, cheeses), including various nuts, locally grown vegetables, as well as fresh and dried fruits. Cities such as Peshawar, Jalalabad, Kabul, Quetta and Kandahar are known for being the centers of Pashtun cuisine.


Bolani, also known as Burrani

The following is a short and incomplete list of some food items that Pashtuns often eat.

  • Kabuli pulao
  • Pekhteh/Peshteh (beef/mutton ribs)
  • De beza ghwakha (mutton dish)
  • Chopan Kabob (lamb chops, skewered and grilled on charcoal)
  • Seekh Kebab (beef/mutton/chicken)
  • Shami kebab
  • Chapli Kabab
  • Shinwari Kabab, roasted lamb
  • Kichrei, sticky medium grain rice cooked with mung beans and onions, topped with melted qurot sauce. This is mostly eaten during winter.
  • Londei, (spiced jerky)
  • Shorwa (soupe)
  • Aush (hand made noodles)
  • Aushak (vegetable and chive-filled dumplings topped with tomato and yogurt sauces)
  • Mantu (meat dumplings), usually served under a yogurt-based white sauce
  • Burrani also called Piraki in Afghanistan
  • Bonjan, eggplant cooked in oil with potatoes and tomatoes
  • Bendei, okra cooked in oil with potatoes and tomatoes
  • Masteh (freshly made yogurt)
  • Ghatay Rujay, literally big rice, is a rice dish, resembling risotto, prepared only in Charsadda where the small grain rice needed to make it is grown.
  • Naan and Doday. Naan is made from white flour and Doday is made from whole wheat and is a little thicker and doughy, not as fluffy as Naan. It is made in vertical clay ovens called Tanoor (tandoor)
  • Shomleh/Shlombeh (sometimes called "triwai" in Kabul), a drink made from mixing yogurt with water and shaking it extensively. Then adding dried mint leaves and small amount of salt.

Breakfast items[edit]

  • Black tea, mainly in Afghanistan


See also[edit]