Best Afghan Foods
MAIN INGREDIENTS
The Afghan bolani is a stuffed, pan-fried flatbread made with unleavened dough that is typically filled with a mixture of potato mash and various other ingredients such as spinach, spring onions, pumpkin, or even green or red lentils. In Afghanistan, bolani is not only a popular street snack but it is also often prepared at home and usually served as a side dish.
It is traditionally enjoyed warm, accompanied by coriander chutney and a creamy, mint-flavored Afghan yogurt dip called chakkah.
A specialty of Pashtun cuisine, chopan kabob is made with lamb meat roasted over a traditional Afghan charcoal brazier called mankal. It was named after sheep herders (chopan is a Pashto word for shepherd) who used to rub chunks of lamb with plenty of salt, skewer them on twigs or small branches, and roast the meat over a fire while watching their flocks.
Today, chopan kabob can be found in numerous kebab street stalls called dukan-e-kebabi. It is often made with jijeq - pieces of fat from the sheep's tail which are added to lamb skewers for extra flavor, while the meat is sometimes pre-marinated.
OTHER VARIATIONS OF Kebab
MAIN INGREDIENTS
This delicious Afghan vegetable dish is made with slices of fried eggplant that are simmered in an aromatic tomato sauce and served topped with a thick yogurt that is heavily seasoned with garlic and mint. Even though borani banjan is often enjoyed on its own, when it is accompanied with Afghan naan flatbread, it also makes the perfect side dish to Kabuli lamb pilaf.
The crown of Afghan cuisine, Kabuli pulao is often said to have been originally created by the upper-class families of Kabul who could afford to prepare this elaborate meat and rice dish. Over time, pulao had spread across the country and changed its name to qabili pulao, derived from the Dari word qabil, meaning capable or able, as it was considered that only a truly skilled chef could make a good Afghan-style pilaf.
Moreover, an Afghan woman's marriage prospects are said to depend on her ability to make qabili palau. This national dish traditionally consists of steamed long-grained rice mixed with caramelized carrots, raisins, almonds, and chunks of lamb meat, although chicken and beef are also often used.
MAIN INGREDIENTS
These delicious Afghan dumplings are traditionally filled with either chopped spring onions or gandana, a type of leek grown in almost every province in Afghanistan. Aushak, called also ashak, is usually served with minced beef or lamb meat ragù and chakkah, a thick strained yogurt sauce flavored with garlic and fresh mint.
MAIN INGREDIENTS
Afghan mantu, one of the most beloved dishes of the Afghan people, consists of meat and onion stuffed dumplings, either a thick yogurt and garlic sauce or chakkah (strained yogurt), and a tomato-based sauce. Traditionally, fresh pastry or wonton wrappers are first stuffed with a filling made from ground lamb or beef meat and minced onions, and then shaped to form a dumpling that is cooked by steaming.
The dish is arranged in the following manner: on a large plate first comes a spread of yogurt and chopped mint as a base, then a layer of dumplings, topped with yet another layer of chakkah. The tomato-based sauce is left for the final layer, usually containing either split peas, kidney beans, or ground meat.
OTHER VARIATIONS OF Manti
Ash or aush is a thick Iranian and Afghan noodle soup that can be made in numerous ways. The basic ingredients are always the noodles, along with garlic, tomatoes, different herbs and spices (mint being the most prevalent), and strained yogurt that is either dolloped on top of the soup or stirred in at the end.
There are numerous varieties throughout the broader region (including Azerbaijan, Türkiye and Pakistan), from the meatless ones made with various legumes such as beans and chickpeas, over the ones combining noodles, vegetables, and meatballs, to such versions as aush-e-asli, consisting only of noodles and meatballs, made from either lamb, or the more traditional beef meat.
Gosh-e fil is an Iranian and Afghan fried sweet pastry that is popularly nicknamed elephant's ear due to its shape. The main ingredients in the dough are flour, sugar, eggs, and milk, which once it's kneaded and rested, is thinly rolled and only shortly fried in oil, about a few seconds on both sides.
An additional element of flavor and texture is added by sprinkling these crunchy pastries with icing sugar, powdered cardamom, and crushed pistachios, as well as the optional rose petals.
Although it is believed to have its origins in Persia, zulbia or jalebi is an international dessert with variations that spread throughout the Middle East, India, and Asia. In its basic form, this sweet dessert is created by combining flour with yogurt or ghee, as well as baking soda or yeast to create a batter which is then poured in circular patterns directly into the sizzling oil.
The final result is a crispy treat that is then doused in a thick syrup, which can be flavored with rosewater, saffron, honey, orange blossom water, or cardamom. In both Iran and India, zulbia is served on special occasions, and it is usually sprinkled with chopped pistachios or saffron threads.
Kofta challow is a traditional dish consisting of meatballs and white rice, where kofta refers to meatballs and challow refers to rice. The meatballs are typically prepared with a combination of ground lamb or beef, onions, garlic, eggs, coriander, and black pepper.
They are cooked in a flavorful sauce based on tomatoes and onions. When done, the meatballs are served with white rice.
OTHER VARIATIONS OF Köfte
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 42 Afghan Foods” list until March 05, 2025, 1,197 ratings were recorded, of which 678 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.