The Traditional Way of Eatting in Afghanistan

Afghanistan is a poor country but it is rich in traditions and social customs, but hospitality means a great deal to Afghans. It is important in the Afghan code of honour. The best possible food is prepared for guests even if other members of the family have to go without. A guest is always given a seat or the place of honour at the head of the room. Tea is served first to the guest to quench his thirst. While he is drinking and chatting with his host, all the women and girls of the household are involved in the preparation of food.

The traditional mode of eating in Afghanistan is on the floor. Everyone sits around on large colourful cushions, called toshak. These cushions are normally placed on the beautiful carpets, for which Afghanistan is famous. A large cloth or thin mat called a disterkhan is spread over the floor or carpet before the dishes of food are brought. In summer, food is often served outside in the cooler night air, or under a shady tree during the day. In the depth of winter food is eaten around the sandali, the traditional form of Afghan heating. A sandali consists of a low table covered with a large duvet called a liaf which is also big enough to cover the legs of the occupants, sitting on their cushions or mattresses and supported by large pillows called balesht or poshty. Under the table is a charcoal brazier called a manqal. The charcoal has to be thoroughly burned previously and covered with ashes.
Food is usually shared communally; three or four people will share one large platter of rice and individual side dishes of stew qorma, or vegetables. Home made chutneys, pickles, as well as fresh nan usually accompany the food.
The traditional way of eating is with the right hand, and with no cutlery. Spoons may be used for puddings and teaspoons for tea. Because hands are used in eating there is a handwashing ceremony before meals and for this a special bowl and jug called a haftawa-wa-lagan is used. A young boy or girl member of the family brings this to the guest, and pours the water over his hands for him, the bowl being used to catch the water.

Kristyn

Dining Etiquette

Dining in Afghanistan is a Different Experience

• Remove your shoes at the door if visiting a home.


• If eating at someone's home, you will be seated on the floor


• Food is served on plastic or vinyl tablecloths spread on the floor.


• Wait to be shown where to sit.


• Sit cross-legged. Otherwise sit as comfortably as you can. Do not site with legs outstretched and your feet facing people.


• Food will be shared from the same dish.


• Do not eat with the left hand.


• Always pass and receive things using your right hand.


• Food is eaten with the hands. Food is usually scooped up into a ball at the tip of the fingers, then eaten.


• Leave food on your plate otherwise it will keep getting filled up again.

Michael Brlit

Types of Food in Afghanistan

Afghanistan is a large landlocked country that borders Iran, Pakistan, Tajikistan, Usbekistan, and Turkemistan. Its climate is harsh with extremely cold winters and hot summers. Being semiarid steppe in classification, the food compensates for this. The terrain is rugged with mountains along the Pakistan border and desert regions throughout the rest of the country. Afgainsan's agricultural land is very poor and much of it's food is imported with the exception of livestock. Many of the foods are loaded in fat, in order for people to travel long distances. One of the main foods in Afghanistan is Chakah, which is strained yougurt. It is a food high in fat concentration and typically contains eggplant. Nearby cultures also influence Afghanistan food. "It is situated at the meeting place of four major cultural areas: the Middle East, Central Asia, the Indian Subcontinent, and the far East"(Saberi). These influence the food with certain spices and cooking styles but only to a certain degree. Mongolia, India, and Persia all influence Afghan food tremendously.

There are many different afghan dighes and the ways to prepare them are endless. Despite this, there are four common dishes that are almost found in evory household daily.

1. The first is Chakah, the yoghurt that is strained and served with eggplant. This is a fatty dish and one of the most common.


2. Sowra, is a type of soup made from lamb meat and potatoes.In the base of the bowl sits a piece of bread, under the soup. The most common types of breads baked in Afghanistan are Naun and Lawash, and are of the flatbread varienty.


3. Subzi is a type of spinach grown nearby and is prominent in most dishes.


4. Rice is used alot in afghan dishes and is topped with Korma.

Josh