Tradicional Dishes

Among the most important dishes are: 

Aush: is an Afghan soup dish made with noodles and different vegetables in a tomato-based broth. It is topped with chaka  (yogurt sauce) and dried/crushed mintleaves. 

Bolani: is a vegan flat-bread, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpink, or leeks. It can be served with plain yogurt or mint yogurt.

Bolani is made for special occasions like birthday parties, engagement parties or holidays. 

Kahwah:  is a traditional green tea preparation consumed in Afghanistan.The tea is made by boiling green tea leaves with saffron strands, cinammon bark, cardamom pods and occasionally Kashmiri roses to add a great aroma. Generally, it is served with sugar or honey and crushed nuts, usually almonds orwalnuts. Some varieties are made as an herbal infusion only, without the green tea leaves.

Traditionally, kahwah is prepared in a brass kettle known as a samovar. A samovar consists of a "fire-container" running as a central cavity, in which live coals are placed keeping the tea perpetually hot. Around the fire-container there is a space for water to boil and the tealeaves and other ingredients are mixed with the water. Kahwah may also be made in normal pans and vessels, as modern day urban living may not always permit the use of elaborate samovars.

Kahwah is usually served to guests or as part of a celebration dinner, and saffron is added to the kahwah for special visitors. It is often served in tiny, shallow cups. Kehwa in Kashmir is also commonly served after Wazman and elaborate family dinners.

Mantu: In Afghan cuisine, the mantu are filled with beef or lamb mixed with minced onions and spices, steamed and then topped with a very typical sauce of yogurt, dried or fresh mint, lemon juice, and minced or pressed garlic. The mantu are also typically topped with a very small amount of tomato-based sauce which can include split peas, red kidney beans, and some sauteed ground meat. The amount of yogurt sauce is typically much greater than the tomato sauce; the tomato sauce is meant to be dotted on top - not covering the dish.Chatney, a spicy green or red pepper condiment sauce, may be sprinkled on top. Many Afghans also like to serve mantu with a carrot qorma/stew instead of a tomato-based sauce.

Samboosack

Is a triangular pasty. Generally served with freshly brewed and crispy crust. Sometimes served with various aliños.It is consisting of an outer envelope of dough very thin and crispy (similar to phyllo) traditionally brewed wheat maida flour stuffed with potatoes and peas or other cooked vegetables and seasoned curry which is fried in oil or ghee before serving. It is not excluded that also serve stuffed with chicken or lamb.

It is usually served with chaat cookies and yogurt, chutney chutney, finely chopped onions and cilantro. Hot and crispy dough served outside.