Cheap Eats 2018: Kabul Kabob House

About

This leaf-green cafe brings it when it comes to both kebabs and other savory Afghan plates. Aushak and mantu, ravioli-like pillows filled with leeks or ground beef, are plump and delicious with dabs of meat sauce and yogurt. There are small details that matter, too: warm, just-made naan and an eye-popping sauce rife with hot green chilies. Also good: Chopan (ground beef) kebab; qabili palow (rice with carrots and lamb); eggplant bouranee.

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.

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