While Afghanistan is revered for many of its underrated features – its nature, hospitality, history – food is often a topic not discussed. While many people believe Afghan food is just typical Central Asian food – or more plainly, chicken and rice, there is a very underrated food scene which blends cuisines from Mughals, Central Asia, South Asia and East Asia to produce a unique cuisine worthy of more attention!
Below is a list of the best of Afghan cuisine – 5 must try Afghan dishes!
Table of Contents
5. Aushak
Aushak is a traditional Afghan dumpling dish, described as comfort food mainly shared during special occasions and festivals. The dumplings are typically filled with leeks or scallions, then boiled and topped with a hearty meat sauce, usually made from minced lamb or beef, along with spiced lentils. To finish, they’re drizzled with spiced yogurt and sometimes sprinkled with dried mint. Aushak is super time-consuming to prepare but is definitely worth the labour!
4. Baloni
Bolani (often called baloney on the streets) is hands down one of Afghanistan’s most loved street foods. Baloni is a thin flatbread stuffed with whatever’s on hand — most often potatoes mixed with herbs, but also pumpkin, spinach, leeks, or lentils. The bread is folded, sealed, and fried on a hot pan or oiled skillet until the outside is golden and crisp, while the inside stays soft and full of flavor. The most popular and common flavours to find made by local vendors are potato and leek
It is an Afghan cuisine staple and you’ll usually see vendors cutting it into pieces and serving it with a dollop of yogurt or spicy chutney. It’s cheap, filling, and easy to share, which is why you’ll spot people eating it at all times of the day from breakfast to late at night – there is almost always a baloni stall around. At home, bolani is sometimes made for celebrations or family gatherings, but on the streets, it’s everyday Afghan comfort food at its best.
3. Afghan Shish and Kebab
Afghan shish and kebab is everywhere — on street corners, in small restaurants, and always at family gatherings. The meat, usually lamb or beef, is marinated simply with onions, garlic, salt, pepper, and often a hint of spice, then skewered and cooked over hot charcoal.
The dish is often served with fresh naan straight from the tandoor, a few grilled tomatoes, and raw onions on the side, it’s food made to be shared. Whether from a roadside stall in Kabul, a 5 star restaurant or grilled over coals at a picnic, kebabs are a common meal for Afghans that can adapt to the environment where you want to enjoy it!
2. Mantu
Mantu are a traditional Afghan dumpling with roots in Turkic and Mongol culinary traditions. The dish is part of a wider family of dumplings found across Central Asia, including Turkish mantı and Korean mandu, reflecting cultural exchanges along the Silk Road.
To make mantu, thin sheets of dough are cut into squares and filled with a mixture of minced lamb or beef, onions, and spices. The dumplings are folded, sealed, and then steamed until tender. Once cooked, they are typically served with a spiced tomato sauce, cooked lentils, and a drizzle of yogurt, often finished with a sprinkle of dried mint.
Because preparing mantu requires several steps, it is traditionally made for gatherings or special meals. Its long history and method of preparation demonstrate the influence of regional culinary traditions and Afghanistan’s position as a crossroads of cultures.
1. Kabuli Palaw
Kabuli Palow is often regarded as Afghanistan’s national dish and traces its roots back to the broader pilaf traditions of Central Asia that spread along the Silk Road. It’s made with long-grain rice, usually basmati, cooked in a seasoned broth so that each grain stays separate and full of flavor. The rice is layered with lamb or beef that has been slow-cooked with the meat fat until tender.
What makes Kabuli Palow distinct are its toppings: thin strips of caramelized carrot, raisins, and (sometimes) nuts such as almonds or pistachios. This mix of sweet and savory reflects Persian and Central Asian influences, where fruit and nuts are commonly paired with meat and rice in a conflicting way that works.
Historically, Kabuli Palow was a celebratory dish, prepared for weddings, festivals, and large gatherings because of the effort and ingredients involved. Over time, it became closely tied to Afghan identity and the msot prominant dish in Afghan cuisine, and today it remains one of the country’s best-known dishes both at home and abroad. The exact origins of the dish beyond the Silk Road is unknown, however the dish is one of the most popular and is, as many regard it, the best version of palaw (plov, pilaf) out of all the regional variations!
Try Afghan Cuisine in 2025 and 2026!
Afghan cuisine is surprising and delicious – you can try some of our favourite places on tour with us! We have many dates for 2025 and 2026 including mixed and women only groups, Afghanistan solo tours and tours that combine Pakistan!
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