Afghani people take pride in their cooking and their family recipes that have been passed down from one generation to the next for over one thausand years. Afghani food is rich in flavors, including coriander, cardamom, cayenne pepper, curry, garlic, mint, homemade yogyrt, fresh fruits and vegetables, as well as many others.
Much of the history of Afghan cooking has been influenced by other contries. Because Afghanistan was a major cross-road for invaders, including Alexander the Great and Genghis Khan, as well as traders and mechants traveling the ancient Silk Route, a variety of spices and cooking techniques were introduced to the Afghani people. Major influences were adopted from China, India, Greece and the Middle Eastern contries.
Afghan women
Traditionally, women prepare the food in Afghanistan. Girls begin to learn how to cook when they are about 10 years old. By the time they are 12 or 13 they can cook most basic dishes. Girls also help their mothers take care of the home and younger children.
Disterkhan
Most families eat on the floor in a large family room. The floors are covered with large, beautiful rugs, for which Afghanistan is famous. A large cloth called a disterkhan is laid out on the floor and is what the food is placed on for the meal. People sit cross legged on long colorful cushions and pillows. Before the meal is served the host or youngest adult brings water and soap so everyone can wash their hands. The water is poured from a large jug held over a bowl. This process is also repeated after the meal.
Typical meal
a typical meal would include naan bread, homemade chutney sauces and jam, a vegetable salad, a chicken dish with rice, a pasta dish, and pickled vegetables. Afghans usually serve several entrees at one meal. All food is placed on disterkhan and is served at one time. Traditionally, Afghans shared food served on large platters and used their fingers to eat.
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