Menu

1. QABULI PALAO: (Beef/Lamb/Chicken/Lamb Shank) ( Barak’s Signature Dish)

This Authentic Central Asian dish is originated from Uzbekistan been carried out to Afghanistan as well. The way Barak’s Kitchen serves is a unique mixture of the combination of two cultures Afghan-Uzbek style Qabuli Pulao. Rice cooked with option of meat garnished with raisins and carrots.

 

2. MATAR PULAO (GREEN-PEA PULAO)

Green-Peas Pulao also known as Matar Pulao is a classic Indian rice pilaf made with basmati rice, whole spices, herbs and of course green peas.

 

3. ZERESHK PULAO (PERSIAN RICE/ BARBERRIES RICE)

This festive rice is cooked and layered with a mixture of red Barberies (ZERESHK) origin of Iranian, also known as Persian Rice.

 

4. PALAO BIRYANI (Chicken or Beef)

This specific Pulao is made through the absorption method, so the amount of water or stock is completely absorbed by the rice.

 

5. MANTU

A thin dough that is filled with beef mixed in onions and spices. This amazing Afghan origin dumpling then tops off with an orange sauce made from Chaka (thick creamy strained yogurt), giving this dish its unique taste!

 

6. PALAK PANEER (Spinach with cheese)

Chopped spinach slowly cooked with Paneer (Cottage Cheese) and special herbs/spices and served in a thick creamy texture.

 

7. SHINWARY KARAHI (Lamb/ Chicken)

A very unique and simple but very delicious dish from the origin of North Easter tribe of Afghanistan called Shinwar cooked with fresh tomatoes, garlic, ginger and some herbs.

 

8. BORANI BANJAN / KACHALOO (Eggplant/Potato)

An Afghan Traditional dish Borani banjan is made with fried eggplants, which makes them super creamy and tender. It has a melt-in-your-mouth, velvety texture and is loaded with thick gravy and topped with Chakka and some herbs.

 

9. MATAR PANEER

A popular North Indian dish of Indian cottage cheese (aka Paneer) and peas cooked in a spicy and flavorsome curry.

 

10. BUTTER CHICKEN
    

1. LAMB CHOPS. (B K’s Specialty)

Special cuts of lamb which are made by cutting the rib at an angle perpendicular to the spine marinated in special spices and grilled over natural wood charcoal.

 

2. TANDOORI CHICKEN:

Bone in chicken red meat marinated in special herbs and spices, grilled on natural wood charcoal.

 

3. CHICKEN TIKKA.

Boneless chicken white meat in chunks marinated in special herbs and spices, grilled on natural wood charcoal.

 

4. SALMON KABOB:

Chunks of boneless Salmon specially marinated in house spices and herbs and grilled on natural wood charcoal.

 

5. SHINWARY TIKKA KABOB:

Shinwary Tikka is one of the unique recipes of Afghanistan’s tribe (SHINWAR) which doesn’t require any marination, chunks of bone in Lamb meat cooked in a professional way on wood-fire/ natural wood charcoal.

1. QABULI PALAO: (Beef/Lamb/Chicken/Lamb Shank)

This Authentic Central Asian dish is originated from Uzbekistan been carried out to Afghanistan as well. The way Barak’s Kitchen serves is a unique mixture of the combination of two cultures Afghan-Uzbek style Qabuli Pulao. Rice cooked with option of meat garnished with raisins and carrots.

 

2. CHICKEN LEG/THIGH SAJJI:

Chicken Leg thigh meat slowly grilled on charcoal and spiced with Chef’s special homemade spices.

 

3. WHOLE LAMB ROTISSERIE:

Chef’s special home-made spices covered whole Lamb cooked slowly in hours (4-5). With a crispy layer and soft/tender meat inside served on special rice, garnished with carrot, raisins and nuts.

 

4. STUFFED TRAY: (Qabuli/Kabobs)

A tray of BBQ or chef’s special qabuli rice covered with baked layer of dough with a beautiful presentation.

 

5. THAAL: (Platter Tray) serves minimum 30 ppl:

Chef’s Special way of presentation of a platter with variety of options.

 

6. BARAK’S SPECIAL CHICKEN HANDI:

A rich thick creamy texture of chicken handi, specially marinated and cooked with home-made spices.

 

7. BARAK’S SPECIAL DO-PEYAZA: (Beef / Lamb)

The word “Do” means two or double and “Pyaza” or “Piaza” means onions. That describes the lamb/beef is cooked in a special way with a great number of onions. A unique dish from central Afghanistan.

 

8. Barak’s Special Bread-wrapped Rice-pillow.

A very interesting way of presentation of serving, Qabuli Rice in a bread covered pillow style.

 

9. Barak’s Special Lamb Mandi

A traditional, and very easy, one pot spiced rice dish lamb popular in the Gulf area of the Middle East.

1. FRUIT CHAAT:

A spicy and tangy, fruit salad. Various fruits are mixed with a spice blend.

 

2. FRUITY CUSTARD:

Rich creamy texture of custard over chunks of fruit and cake.

 

3. SEVIYAN:

This sweet orange colored vermicelli is a simple pudding made with thin wheat seviyan, cardamoms, sugar and nuts.

 

4. BAKHLAWA:

Barak’s Special recipe’s dessert originating in the Middle East made of phyllo pastry filled with chopped nuts and soaked in honey.