Comments (0) Best Starter -- Hot - 2004
Kabul Kabob
On the outside, fresh, hot flatbread, crisp and golden and rich with clarified butter. On the inside, sweet caramelized onions and mashed potatoes, smooth and gently flavored like a warm breeze over the spice market. Sitting at a table at Kabul Kabob with a plain, white plate of bulanee kachalu before you, you can't help but think that this is not just the best starter in town, but the best starter ever. And you can't help but order more. The dish is so basic, so plain, so expertly handled and so delicious that you occasionally wonder if man could live on Afghan turnovers alone.
