HISTORY OF THE AFGHANAN
A young man living in Kabul, Afghanistan with many fond memories of the mouth watering smells and savory flavors of food in the neighborhood where he was born and raised, De Afghanan, he had a vision to one day bring back the same unforgettable reminiscences to life again.
The founder of De Afghanan Restaurant, Aziz Omar and his immediate family, soon made his vision a reality by opening his first restaurant location in 1994 in what is known as “Little Kabul,” Fremont, California. The restaurant was named after the neighborhood which reminded him of the rich tastes of Afghan food he once enjoyed. A core and unique quality which Aziz wants to be sure De Afghanan continues to posses is the ability to preserve the authenticity and exquisiteness of true Afghan food flavors embedded within the various dishes served.
Servicing over a decade to a large volume of customer satisfaction. With the constant and growing rise of cusomers in Fremont, De Afghanan restaurant anticipates expanding throughout the Bay Area to offer high quality bite and taste of this memory that has now become a reality.
Afghanistan has a rich cultural heritage spanning more than 5,000 years. The country lies across ancient trade and invasion routes from Central Asia into India. Its position along these routes has been the greatest influence in Afghanistan’s history, because various invaders often settled there. It came to be known as the land of Khyber Pass
Afghanistan is a landlocked country sharing borders with Turkmenistan, Uzbekistan and Tajikistan to the north, China to the northeast, Pakistan to the east and south, and Iran to the west. The official languages are Pashto and Dari. Outside Kabul and few other large cities, Afghanistan is still very much a tribal society. Religion and traditional customs have a strong influence within the culture.
Afghani cuisine is mainly influenced by that of India, Persia, and Mongolia. The ingredients are fresh without preservatives. The flavors of Afghanistan include garam, masala, saffron, cinnamon, clvoes cardamom, chilies, coriander, black pepper, parsley, dill, and mint. Onion and tomato are also important in Afghani cooking.
Afghani cuisine is noted for its succulent kabobs. Kabob-e-Gousfand is a lean cut of lamb marinated in special De Afghanan spices and seasoning, served with bread and seasoned brown or white rice. Other authentic dishses included Qabili Palu, lamb covered with brown seasones basmati rice and topeed with chopped carrots and raisins, and manto, a pastry shell with onion and beef filling and topped with curried vegetables.