In the Old City of Kabul, there is an area known as Ka Forushi, the bird market. Visiting this old, roofed bazaar with its tiny lanes, spice sellers, and dancing boys is like walking into a scene out of “One Thousand and One Nights.”
It is here, among the clucking chickens, crowing roosters, and cooing doves, that Kabul’s oldest restaurant, Bacha Broot, has been serving delicious chainaki — traditional lamb stew — for over 70 years. Bacha Broot, named after the original owner who had peculiar facial hair, is from the Dari, meaning “boy with a mustache.”
While wars have raged on the restaurant’s doorstep, very little has changed inside. The claustrophobic stairs, the sparse interior, the tiny door easily missed in the maze-like bazaar; all in their original state. While modern fast food joints lure Afghanistan’s younger generations with pizza and burgers, Bacha Broot stays loyal to its recipe for success. The famous chainaki — lamb on the bone, split peas, and onions cooked for four hours in tiny teapots — has drawn customers for decades, during war and peace, good times and bad.
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