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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Afghan cuisine ： ウィキペディア英語版 Afghan cuisine Afghan cuisine is largely based upon the nation's chief crops, such as wheat, maize, barley and rice. Accompanying these staples are native fruits and vegetables as well as dairy products such as milk, yogurt and whey. Kabuli Palaw is the national dish of Afghanistan.〔 The nation's culinary specialties reflect its ethnic and geographic diversity. Afghanistan is known for its high quality pomegranates, grapes and sweet football-shaped melons.〔(melon, Afghan Honeydew | Baker Creek Heirloom Seed Co )〕 ==Kabul influence on Afghan cuisine== An ancient city of art and tradition and the nation’s multicultural capital, Kabul has traditionally offered a wide variety of cooking styles and ingredients. Afghan food items known today were probably first served by urban residents. Most food and trade recipes were traditionally handed down through the generations. Late in the 19th or early in the 20th century, a collection of formal gastronomy documents was published by the Afghan government. These documents included preparation, food history, cookware fabrication and dining etiquette. Afghanistan's varied climate allows for an abundance of crops throughout the seasons. Fresh yoghurt, coriander, garlic, onions, spring onions, tomatoes, potatoes and fruit are widely available in all parts of the country. Fruits and vegetables, fresh and dried, form an important part of the Afghan diet, especially in rural areas. Afghanistan produces a variety of fruits, notably grapes, pomegranates, apricots, berries and plums, which have traditionally been Afghanistan's main food exports. Nuts and seeds such as walnuts, pistachios, almonds, peanuts and pine nuts are popular and plentiful. A variety of oranges, known locally as "malta," are grown in the warm climate of the Nangarhar Province. Nangarhar's temperate climate supports groves for the nation’s consumption of olive oil. The Wardak Province is well known for its apples and apricots, as is Kandahar for its fabled pomegranates. Herbs and spices used in Afghan cuisine include mint, saffron, coriander, cilantro, cardamom and black pepper. Lamb and chicken are the preferred meats. Afghan cuisine emphasizes well-balanced, contrasting tastes and food is neither spicy nor bland. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Afghan cuisine」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.