 Afghanistan, has for millenia been the crossroads between the east and west, and a significant part of the ancient Silk Road. These ancient influences have made the cuisine a melting pot for the culinary influences and ingredients from the Middle East, Persia, India, the Steppes, the East and the Spice Islands. Afghan cuisine borrows heavily from its neighbours. Dishes like Pakora, Halva, Panir, Baklava, Nan, Pilaf, and Korma have all been absorbed into this Muslim melting pot. Bread is the principal staple although rice, pasta and noodles also figure prominently. Tea is the national drink and lamb is the preferred meat, often grilled as kebabs or roast. |
