World Library  
Flag as Inappropriate
Email this Article

Pashtun cuisine

Article Id: WHEBN0021088409
Reproduction Date:

Title: Pashtun cuisine  
Author: World Heritage Encyclopedia
Language: English
Subject: Afghan cuisine, Pakistani cuisine, Balochi cuisine, List of Asian cuisines, Food
Collection: Afghan Cuisine, Pakistani Cuisine, Pashtun Cuisine
Publisher: World Heritage Encyclopedia

Pashtun cuisine

Some of the popular Pashtun dishes, from left to right: 1. Lamb grilled kebab (seekh kabab); 2. Palao and salad; 3. Tandoori chicken; and 4. Mantu (dumplings). The Pashtun cuisine includes a blend of Central Asian, Eastern Asian, South Asian and the Middle Eastern cuisines. Most Pashtun dishes are traditionally non-spicy.

Pashtun cuisine (Pashto: پښتني خواړه) refers to the cuisine of the Pashtuns, who are predominant in Afghanistan and western Pakistan. The cuisine of the Pashtun people is covered under Afghan cuisine and Pakistani cuisine, and is largely based on cereals like wheat, maize, barley and rice as well as a plethora of meat dishes that includes lamb, beef, chicken, and fresh fish. Accompanying these staples are also dairy products (yogurt, whey, cheeses), including various nuts, locally grown vegetables, as well as fresh and dried fruits. Cities such as Peshawar, Jalalabad, Kabul, Quetta and Kandahar are known for being the centers of Pashtun cuisine.


  • Dishes 1
    • Breakfast items 1.1
  • Gallery 2
  • See also 3


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 lamb jerky cooked with rice)
  • 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
  • Bolani also called Piraki in Afghanistan
  • Burrani, is a style of presentation, usually eggplant (Badenjan|Bonjon) sometimes potatoes (kachaloo|aloo) or pumpkin (kadoo), where the vegetable is sauteed in a tomato based sauce and garnished with yogurt. Not to be confused with Bolani.
  • Bonjan, eggplant cooked in oil with potatoes and tomatoes
  • Bendei, okra cooked in oil with onions and tomatoes
  • Masteh (freshly made yogurt)
  • Ghatay Rujay, literally big rice, is a rice dish, resembling risotto, prepared only in Charsadda where the small grain rice needed to make it is grown.
  • Naan or Doday. Naan or, Doday, as it is called in Pashto, is a flat bread usually made in vertical clay ovens called Tanoor (tandoor)
  • 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.

Breakfast items

  • Black or green tea, bread, eggs, and sometimes cheese (paneer).


See also

This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.