Afghan cuisine is mainly influenced by that of Persia (Iran), India and
Mongolia. From India came chilies, saffron, garam masala (cardamom, cinnamon,
cloves, cumin, nutmeg) and pepper. Persia contributed coriander, mint and
cooking with sabzi (spinach or green herbs), while Mongolian influences take
shape in dumplings and noodles. But Afghan cuisine has a style of its own.
Fatty dishes are an important fuel in this nation of harsh landscapes and
freezing winters, with oil used liberally and mutton fat traditionally added
to many dishes. Unlike some in their region, Afghans like their food neither
too spicy nor too hot, and they are renowned for their use of dried fruit and
nuts. They have a flair for rice, with yogurt used as a dressing, topping or
accompaniment, much like Italians use cheese.
Meals are eaten with the right hand, using bread as a scoop. And bread is eaten with just about everything. The two main types are similar to those of Pakistan, India, and Iran: a large round, flatbread (lawash) and a naan-style bread marked with distinctive grooves, commonly sprinkled with sesame and nigella seeds and cooked on the inside walls of a clay oven.
Class conducted by Chef. Nasim Insari
Chef Nasim Insari has been teaching cuisine of Sub continent, Asian and Arabic for several years now.
Together we will cook the following in our Afghan food class
- An appetizer
- Yogurt salad
- Main dish
- Fresh yogurt drink
At the end of class we will sit down and enjoy great Indian or Pakistani meal, accompanied by local wines.
Most popular Afghan dishes for your class
- Badenjan - Appetizer
- Koofteh Tabrizi
- Chapli Kebab
- Afghani Qabli Pulao
- Afghan Salad
- Suji Halwa
- Dough yogurt drink
You will learn to cook popular Afghan dishes, such as ... (click to view pictures)