The Best Afghan Restaurants in Yonge & Bloor, Toronto, Ontario

Afghan cuisine reflects the geographical and ethnic diversity of Afghanistan and is traditionally prepared Halal according to Islamic dietary laws and customs. Afghan restaurants combine cereal crops that are native to Afghanistan - wheat, corn, barley and rice, with native fruits and nuts as well as fresh dairy products. Seasonal variation in climate in Afghanistan has contributed heavily to the development of culinary practices in Afghan cuisine with a vast array of different crops that grow throughout the year. Afghan cuisine also uses plenty of herbs and spices like mint, coriander and the coveted saffron spice harvested from the saffron crocus flower native to the Middle East.
A traditional Afghan meal incorporates the Dastarkhan, a buffet-style spread of dishes laid out on a tablecloth over a rug. The spread can include breads, relishes, appetizers, main courses, rice and fruit. Locally baked bread is a staple in Afghan cuisine and although various kinds exist, Naan is the most popular and is served with virtually all meals. Naan is a flat bread which resembles a pita. It is either round or long and oval-shaped and can be topped with poppy or sesame seeds. Both white and whole wheat versions are available. Naan bread is important in traditional Afghan culinary customs because people typically eat with their hands. Pieces or strips of Naan are torn off and used to collect from other dishes made with rice or sauces, almost acting like a spoon. Obi Non is another common type of bread which originates in Uzbekistan. This bread is thicker than Naan and is made in the shape of a disc using white flour. Most Afghan restaurants serve Naan with meals.
Rice is an essential part of any Afghan meal and rice-based dishes are often considered entrees and make up the main part of a meal. Afghan restaurants are likely to offer many different rice dishes such as Chawal, a dish made with long-grain Basmati rice that is parboiled, drained and baked with butter, oil and salt. Pulao is another common rice dish that has found its way into Indian and West Indian cuisine as well. It begins with caramelized sugar in the bottom of a steel pot. When rice is added to the pot, this sugar gives the rice a rich yellow/brown colour. Raisins and carrots are then added and the final product can be served as a side with meat, vegetables or beans.
Pulao can also be prepared with other additives that either enhance or alter the flavour. Alou BalouPulao incorporates cherries and chicken to create a sweeter version of this traditional meal. YakhniPulao has a darker brown colour than usual because it's made with meat and stock. ZamarodPulao whose name translates to "Emerald" is so named because is the spinach stew mixed in with the rice, giving it a brilliant green colour. Kabuli Pulao is the national dish of Afghanistan and incorporates fried raisins, slivered carrots and pistachios along with meat and stock.
Afghan kebabs are similar to the Greek Gyros and are often served at restaurants or outdoor "fast food" stalls. A kebab is any meat that is served on a skewer after being grilled on a spit. This dish actually originated in the Middle East before being spread throughout central Asia and Southern Europe. In Afghanistan, this meat is often cooked over an open flame and lamb, chicken, or beef could all be used. Pork is never useddue to the dietary laws of Islam which prohibit its consumption.
Afghan restaurants may serve other afghan food items such as Ashak, an appetizer of vegetable-filled dumplings topped with tomato sauce and yogurt, Badenjan-Burani, fried eggplant slices topped with garlic sour cream, or Torshi, a mixture of eggplant and carrot with other herbs pickled in vinegar. Often served with these dishes is a processed dairy product known as Quroot. This was traditionally made in conjunction with butter from Sheep or Goat's milk. Quroot is a very sour cottage cheese formed into a hard ball that can be eaten raw with Ashak or with meat dumplings.
Afghan restaurants serve their own versions of traditional Afghan cuisine, adhering to preparation techniques and customs that are hundreds or thousands of years old. With Indian and Middle Eastern influence, Afghan food is both rich in flavour and steeped in history. Enjoy spiced vegetable dishes, decadent rice-based meals or a simple street Kebab when dining at your favourite Afghan restaurant. Menu Palace has listings for the best Afghan restaurants located in Toronto and the surrounding area.