MOST VIRAL FOOD VIDEOS OF 2025 ! A SPECIAL FOOD COLLECTION FULL DOCUMENTARY

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Bolani
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.

Chopan kabob

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

Borani banjan

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.

Kabuli pulao

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.


Aushak

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.

Afghan mantu

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.