Hi guys, Welcome to the Advanced Video Search Engine, and you are watching Road side Street Food in Afghanistan | Marko Street Food in Afghanistan. That video is uploaded by Life in Afghanistan at 2024-07-03T23:54:39-07:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [npsWi1egLvs]
| Name | Road side Street Food in Afghanistan | Marko Street Food in Afghanistan |
| Video Uploader | Video From Life in Afghanistan |
| Upload Date | This Video Uploaded At 04-07-2024 06:54:39 |
| Video Discription | #streetfood #food #indianfood #rashidahussain #lifeinafghanistan #life #afghan #kabul #foodie #cooking #pakistanifood #afghanistan #jalalabad #nangarhar #food #nangarhar #nangarharstreetfood #afghanistanstreetfood #markostreetfood #nangarharstreetfood The Afghan bolani is a stuffed, pan-fried flatbread made with unleavened dough that is typically filled with a mixture of potato mash and various other ingredients such as spinach, spring onions, pumpkin, or even green or red lentils. In Afghanistan, bolani is not only a popular street snack but it is also often prepared at home and usually served as a side dish. It is traditionally enjoyed warm, accompanied by coriander chutney and a creamy, mint-flavored Afghan yogurt dip called chakkah. Chopan kabob A specialty of Pashtun cuisine, chopan kabob is made with lamb meat roasted over a traditional Afghan charcoal brazier called mankal. It was named after sheep herders (chopan is a Pashto word for shepherd) who used to rub chunks of lamb with plenty of salt, skewer them on twigs or small branches, and roast the meat over a fire while watching their flocks. Today, chopan kabob can be found in numerous kebab street stalls called dukan-e-kebabi. It is often made with jijeq - pieces of fat from the sheep's tail which are added to lamb skewers for extra flavor, while the meat is sometimes pre-marinated Jalebi Although it is believed to have its origins in Persia, zulbia or jalebi is an international dessert with variations that spread throughout the Middle East, India, and Asia. In its basic form, this sweet dessert is created by combining flour with yogurt or ghee, as well as baking soda or yeast to create a batter which is then poured in circular patterns directly into the sizzling oil. The final result is a crispy treat that is then doused in a thick syrup, which can be flavored with rosewater, saffron, honey, orange blossom water, or cardamom. In both Iran and India, zulbia is served on special occasions, and it is usually sprinkled with chopped pistachios or saffron threads. TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried. npsWi1egLvs |
| Category | People & Blogs |
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