Afghanistan has a wide varying landscape allowing for many different crops. Afghan cuisine is based on cereals like wheat, maize, barley and rice, which are the nations chief crops. Afghans do not eat spicy food like the neighboring Pakistanis. Fresh and dried fruits is the most important part of Afghan diet. Afghanistan is well known for its fine fruits, especially pomegranates, grapes, and its extra-sweet jumbo-size melons.


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

Popular Afghan dishes:Qabuli palao (traditional rice dish)Mosh PalaoShorba (Afghan soup)Do PyazaMantu (meat dumplings)Kofta (meatballs)KichiriRoshChopan KababAfghani KababMash PalaoQabuli PolaoQorma SabziShola (sticky rice dish)QorutiEshkanaBaunjan (cooked eggplant with potatoes and tomatoes)Bendee/Baumya (cooked okra with potatoes and tomatoes)Heeknusb (hummus)AushakAush (hand made noodles)Baghlava (baklava)Bolani (Afghan flat bread or crêpes)Chapli KababShor-Nakhod (chick peas with special toppings)Naan (Afghan bread)Popular Afghan desserts:Gosh Feel (pastry)HalwaShir Berinj (rice pudding)FerniKadu Bouranee (sweet pumpkins)JelabiMaleeda or KhajoorSpice Rub