AFGHANISTAN FOOD HABITS (From: Saberi, Helen. Afghan Food & Cookery. A new and revised edition. Totnes, Devon, Great Britain: Prospect Books. 2000).  [Modified and adapted from book.]

Afghanistan is a country that has been in the limelight only recently in North America; first, with the attempted Soviet takeover, and in the past year because of the terrorist organizations based in Afghanistan. The country is a crossroad of cultures. The Far East, Central Asia, the Middle East and the Indian subcontinent all meet here. Also, the Silk Road, with traders taking silk and other goods from the Far East (Marco Polo among them) traveled through Afghanistan.

The traders brought tea from China and spices from India to Afghanistan. Various ethnic groups living in the country (Turkomans, Hazaras and Uzbeks, for example) have also influenced Afghan food habits.

The variety of climates in the country - hot, dry deserts; green plains; valleys including sub-tropical areas, and inaccessible mountains - a plethora of crops have ben grown. The fertility of plains and valleys depends on having a heavy snowfall in the mountains to provide water for irrigation during growing seasons.

Traditional cereal crops are: corn, wheat, rice and barley. Rice is grown on terraced land in the north and in the Jahalabad are. Also because of the wide range of climates, many fruits and vegetables can be grown. Those familiar to Westerners are available (when there's nodraught or war) and are eaten raw in salads, as snacks with flat breads, or cooked. Legumes often replace meat in this poor country.

Since most Afghans are Muslims, the traditional Muslim food laws are followed. No pork is eaten, but beef, lamb, goat, camel and water-buffalo are used for meat, with lamb being the favorite. Ritual slaughtering must be done to make the meat halal. Chicken is the favorite poultry|(| use, but is expensive, so used only for special occasions and guest meals. Fresh-water fish, such asj trout and carp, are caught in the rivers. Some sea fish may be imported from Pakistan in winter.

Shellfish are not eaten.

Fruit is usually the only dessert in Afghan meals, and include varieties eaten in the western world. Mulberries, not as well-known in the West as other fruits, are grown in the northern part of thejg country and are often used dried, ground with walnuts, in the winter and early spring. Fresh fruits are expensive and not readily available then. An unusual use of cucumbers, to westerners, is used as a dessert fruit. Of course, cucumbers are fruits, botanically speaking, but ar used more as vegetable in much of the world. Other desserts, particularly puddings, are saved for special occasions. Baked desserts common in the West are not used because of the lack of ovens.

Chutneys and pickles are essential accompaniments to meals, and many are similar to those eaten in India. Cooks tend to make their own chutneys at home.

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Afghans sit on cushions on the floor to eat. In winter, they eat at a low table which is covered by a thick, heavy quilt that extends enough to cover the legs of the diners. Under the table is a charcoal brazier, so the quilt helps to keep the heat in to provide warmth for those seated on the floor. A similar arrangement is used in Japan. In warm weather, Afghans may eat outdoors. No matter what the site, communal dining is common, with one platter of rice shared by three or four people. Treating guests well is an important part of the Afghan culture. No matter how poor the family, the best possible food is prepared for guests. Some family members may not eat in order to provide for guests. Entertaining is almost always done in homes, unlike in Japan, where homes are considered private, so guests are taken to restaurants.