Afghan cuisine is delicious and interesting. The staples are the local main crops such as wheat, maize, barley and rice accompanied by dairy products like yogurt, whey, various nuts, native vegetables, fresh and dried fruits. Afghan recipes reflect its ethnic and geographic diversity and have influences from Middle East, Central and South Asian cuisines. Many tourists find their food to be an excellent combination of exoticness and great taste. The food, tastes and spices of Afghanistan have a tastier blend than their neighboring regions. Unlike food from its neighbors to the east, the spices used in Afghan dishes, are neither too hot nor pungent, and in contrast to its western neighbors, Afghan food is not bland.
Unexpected guests might be seen as disrespectful in Western culture, but not in Afghanistan. Guests are revered. People who drop by will always be offered of something to eat. Visitors will never their table hungry, no matter how little preparation time the host has. Food is well appreciated and highly respected in this region. So stepping on a piece of dropped bread is considered sinful. Some of the popular Afghan dishes are Qaabuli Pallow, the crown of Afghan cuisine, served to special guests or on special occasions such as weddings. Letee is served to new mothers because it is easy to digest and ver nutritious. Dogh is best enjoyed on a hot summer's day and Mahi is served during Nowroz (New Year). Try these unique wonderful Afghan recipes and Nosh-e- Jaan, or good eating.