Afghan cuisine is distinct in terms of the form of food eaten. The ingredients, tastes, and spices of Afghan cuisine have long been considered to be a delectable mix of the regions that surround Afghanistan. Afghan cuisine, unlike that of its eastern neighbors, uses spices that are neither too spicy nor too pungent, and it is not bland like that of its western neighbors.In reality, many western visitors find Afghanistan’s cuisine to be a fine mix of exoticism and good taste.
Foods
Do Peyaza
Afghan Lamb Kababs
Sheerchai
Sheer-Brinj
Chopan Kabab
Aash
Itinerary
Originally residing on both sides of the border of Afghanistan and Tajikistan alongside the Panj River (Oxus), the Shughni people are the majority of the Ismaili Muslims of the Northeast Badakhshan Province. In the past they had small kingdoms which ruled over nearly all Badakhshan. They are famous for their nature of freedom and education. Their enriched cultural ceremonies and festivals have made the district the biggest tourist attraction for domestic tourists of Afghanistan.
Day One: Crossing from Khorog to Shughnan,
In & Around Shughnan, visiting locals and the villages.
Cooking Do Peyaza and Pulao for dinner. Local Music night.
Day Two: Hiking to Dehshar-Dara Valley and camping in the alpines.
Sheerchai served as breakfast.
Cooking Chopan Kabab in the alpine.
Cooking Aash and Sabzi for Dinner.
Chopan Music
Day Three: Cooking Sheer-Brinj for breakfast, Hiking back to the Qala.
Cooking Afghan Lamb Kababs for Lunch.
Visiting the villages and market place as the final day ends with stunningly spectacular views of both side of the Panj river and the green valleys that are a breathtakingly pleasing to watch.Drive back to the border and crossing into Tajikistan