<p><strong>The
most comprehensive collection of authentic Afghan recipes published in English,
this cookbook brings the legendary hospitality and foods of the Afghan table to
readers everywhere.</strong></p><p>Since ancient times, Afghanistan’s location in
the heart of Central Asia has made it a crossroads for multiple cultures and culinary
influences. The ancient city of Kabul was a hub for European, Chinese and
Indian merchants as well as intellectuals and spiritual leaders. In this
context, Afghanistan’s rich and multifaceted
culinary identity evolved.</p><p>To this day, Afghans retain the tradition of
preparing food with freshly harvested ingredients. In most villages, flour is
still ground in local mills and cows are milked daily, and the milk is then
processed into fresh butter or yogurt. Kabobs, ran
