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Food of Afghanistan

Plov from the kazan, its rice stained gold with carrot and cumin; hand-pulled laghman; manti and samsa slapped onto a tandyr wall; round non bread stamped before baking; the steppe's horse meat and kumis.

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From Wikipedia

Afghan cuisine shares much in common with Persian, Turkish, Azerbaijani, Central Asian and South Asian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef and poultry with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli pulao, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.

Afghan cuisine on Wikipedia Text under CC BY-SA 4.0

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