Dishes
The following is a short and incomplete list of some food items that Pashtuns often eat.
- Kabuli pulao
- Pekhteh/Peshteh (beef/mutton ribs)
- De beza ghwakha (mutton dish)
- Chopan Kabob (lamb chops, skewered and grilled on charcoal)
- Seekh Kebab (beef/mutton/chicken)
- Shami kebab
- Chapli Kabab
- Shinwari Kabab, roasted lamb
- Kichrei, sticky medium grain rice cooked with mung beans and onions, topped with melted qurot sauce. This is mostly eaten during winter.
- Londei, (spiced jerky)
- Shorwa (soupe)
- Aush (hand made noodles)
- Aushak (vegetable and chive-filled dumplings topped with tomato and yogurt sauces)
- Mantu (meat dumplings), usually served under a yogurt-based white sauce
- Burrani ("Bolani" in Afghanistan)
- Bonjan, eggplant cooked in oil with potatoes and tomatoes
- Bendei, okra cooked in oil with potatoes and tomatoes
- Masteh (freshly made yogurt)
- Naan
- Shomleh/Shlombeh (sometimes called "triwai" in Kabul), a drink made from mixing yogurt with water and shaking it extensively. Then adding dried mint leaves and small amount of salt.
Read more about this topic: Pashtun Cuisine
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—John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)
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“No more anything to drink;
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