Kabul Afghani Cuisine
The mixed grill kebab platter is served with pilaf and skewers that include vegetables at Kabul Afghan Cuisine in Huntington Station. (March 26, 2010) Credit: Photo by Timothy Fadek
Aushak, the Afghan version of ravioli, are as irresistible as ever, the tender pasta filled with a savory leek mixture and topped with meat sauce, yogurt and mint. Grilled marinated cubes of lamb, threaded onto skewers, burst spicy juices when bitten. And it’s hard to stop spooning away at the creamy rice pudding.
Owner Manila Rahimi makes sure diners feel cared about and feeds them well. The decor, however, could use a bit of an update. Everything is so unrelentingly brown, it feels like the 70s all over again.
