Pashtun cuisine

Dishes

• Kabuli pulao
• Pekhteh/Peshteh
• naray ghwakha
• Chopan Kabob
• Seekh kebab
• Chapli kebab
• Shinwari tikka, roasted lamb
• Kichrei, sticky medium grain rice cooked with mung beans and onions, topped with melted qurot sauce. This is mostly eaten during winter.
• Londei,
• Shorwa
• Aush
• Aushak
• Mantu, usually served under a yogurt-based white sauce
• Bolani also called Piraki in Afghanistan
• Burrani, is a style of presentation, usually eggplant sometimes potatoes or pumpkin, where the vegetable is sauteed in a tomato based sauce and garnished with yogurt. Not to be confused with Bolani.
• Bonjan, eggplant cooked in oil with potatoes and tomatoes
• Bendei, okra cooked in oil with onions and tomatoes
• Masteh
• Ghatay Rujay, literally big rice, is a rice dish, resembling risotto, prepared only in Charsadda where the small grain rice needed to make it is grown.
• Naan or Doday. Naan or, Doday, as it is called in Pashto, is a flat bread usually made in vertical clay ovens called in Pashto.
• Shomleh/Shlombeh, a drink made from mixing yogurt with water and shaking it extensively. Then adding dried mint leaves and small amount of salt.

  Breakfast items

• Shna Kawa, bread, eggs, and sometimes cheese.