kpk foods

Pashtun Cuisine

Pashtun food refers to the cuisine of the Pashtuns. Cocking of the Pashtun people is covered under Afghan cuisine and Pakistani cuisine, and is mainly dependent on plenty of meat dishes that includes lamb, beef, chicken, and fresh fish as well as rice and some locally grown vegetables, also including various nuts, fresh and dried fruits. Cities such as Peshawar, Jalalabad, Kabul, Quetta, Herat and Kandahar are known for being the hubs of Pashtun cuisine.

Every community has its own forte, and for generations has maintained their flavours and techniques.Peshawar is not only “the city of flowers”, it is also the city of desi foods. The Pashtuns,ancestralpeople, native Peshawari families and Afghans all make up the population of Peshawar.Peshawari food has a prevailing Pashtun impacthowever a great deal in its taste and ingredients obtain from the city's rich culture and history.

Three common and prominent features are:

  • Lamb is the most proposed meat
  • Food is not spicy
  • Animal fat is used instead of ghee/oil
  • The following Pashtun food should be tried out at all costs:


PAYE (of lamb and beef) is a must in winters. A variation iskala SiriPancha’ comprising of crushed brain and skull served in an earthenware bowl with roghni naan. Meethi Haleem or Bukhara Haleem can be found at multiple points exclusively in Qisa Khawani Bazaar Peshawar. Shna Kawa (Green tea), bread, eggs, and sometimes cheese are also served. kpk foods


A variety of breads are made in tandoors (traditional clay ovens). A few which are mentioned here:

Peshawari naan (stuffed with desiccated coconut, pistachios and dried grapes
Crispy corn bread (kneaded with spring onions, fresh chilliesand leek, and then fried).
Khajoor (fist shaped rolls made from wheat flour, ghee, gurh syrup and nuts). kpk roti


In conventional sweets Kulfi Falooda and kheer is very popular. Another one is Nishasta ki Meethai which is very famous in Pashtun people. kpk roti


Green Tea is the main delicious drink served there which is Pashtun delicacy. Reason being is that it is prepared in a ‘Samovar’. It is a metal kettle which contains a section inside where traditionally coals were placed. Around that section water, tea leaves and cardamoms are added. Shomleh/Shlombeh, a drink made from mixing yogurt with water and intensively shaking it. Then adding dried mint leaves and small amount of salt.


  • Kabuli pulao
  • Naray ghwakha (mutton dish)
  • Chopan Kabob (lamb chops, grilled on charcoal)
  • Chapli kebab
  • Shinwari tikka, roasted lamb
  • Pekhteh/Peshteh (beef/mutton ribs)
  • Kichrei, sticky rice cooked with beans and onions. This is mostly eaten in winter.
  • Londei, (spiced lamb cooked with rice)
  • Mutton Karahi and salted barbequed tikkas
  • Aushak (vegetable and chive-filled dumplings with tomato and yogurt sauces topping)
  • Seekh Kebab
  • Shorwa (soup)
  • DUM PUKHT, Selected cuts of mutton are slow cooked in its own fat along with just onion and potatoes.
  • Aush (handmade noodles)
  • Mantu (meat dumplings), usually served with white yogurt sauce
  • Burrani, is a style of presentation where eggplant, potatoes or pumpkin is sauteed in a tomato based sauce and garnished with yogurt.
  • Bonjan, eggplant cooked in oil with tomatoes and potatoes.
  • Bendei, okra cooked in oil with onions, tomatoes and spices
  • Masteh is freshly made yogurt
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