Afghani cuisine is mainly influenced by that of India, Persia, and Mongolia. It draws together spices from India, styles of cooking meat from Persia and noodles from Mongolia. The ingredients are fresh without preservatives. The flavors of Afghanistan include garam, masala, saffron, cinnamon, cloves cardamom, chilies, coriander, black pepper, parsley, dill, and mint. Onion and tomatoes are also important in Afghani cooking. Afghani cuisine is noted for its succulent kabobs. Kabob-e-Gousfand is a lean cut of lamb marinated in a myriad of spices and seasonings, served with bread and seasoned brown rice. The Kabob-e-Murgh for example is a delicious skewer of marinated and charbroiled chicken served on a bed of seasoned brown rice. Other authentic dishes include Quabili Pallaw, lamb covered with brown seasoned basmati rice and topped with chopped carrots and raisins, and Mantu, a pastry shell with onion and beef filling and topped with curried vegetables.
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