NAAN KABOB

Mantu

Delicate steamed dumplings filled with spiced beef and onion, served under a blanket of garlicky yogurt, tomato sauce, and dried mint — a textural and flavor study in contrasts

Qabili Palau

Afghanistan's national dish — fluffy long-grain rice scented with cardamom and topped with matchstick carrots, raisins, and fork-tender braised lamb

Chapli Kabob

Broad, flat ground-beef patties seasoned with coriander and green chili, griddled until the edges crisp — juicy and deeply spiced inside

Lamb Kabob

Marinated chunks of lamb threaded on skewers and charbroiled to a smoky char on the outside while staying tender within

Chicken Kabob

Tender ground or whole-piece chicken kabob, mildly spiced with a yogurt marinade that keeps the meat moist off the grill

Bolani

Thin flatbread stuffed with seasoned potato and leek or scallion, pan-fried until golden and blistered — best eaten hot with yogurt

Aushak

Leek-filled Afghan dumplings topped with spiced ground beef, yogurt, and dried mint — a lighter counterpart to the mantu

Naan

House-baked Afghan flatbread, the right vehicle for mopping up kabob juices and yogurt sauces — order extra