How Nebraska’s Afghan Refugees Are Building Community Through Food: A Heartfelt Journey of Gratitude and Friendship

There’s a Persian saying: “Nan o piaz, pinake baz,” which means that even with little to give, a warm spirit is what truly counts. This sentiment was beautifully demonstrated by the Safis when they arrived in the U.S. They welcomed their hosts, the Gouttieres, with food, their way of expressing gratitude.

When introducing the Safis to American cuisine, the Gouttieres took them to a steakhouse. Hasina, one of the Safis, bravely tried her steak medium rare, while others preferred theirs well done. In Afghan culture, meat is usually cooked thoroughly and is often halal. Lamb, regarded highly, is traditionally served to honored guests.

Two popular Afghan dishes include ashak and mantu. Ashak are steamed dumplings filled with leeks and topped with yogurt and tomato sauce, while mantu is stuffed with ground beef and onions. These are often made in large batches, bringing people together. Hasina noted that in Afghanistan, it’s a friendly rivalry: “Ashak or mantu?” can spark hours of playful debate.

Then there’s bolani, a delightful fried flatbread stuffed with potatoes, leeks, or pumpkin, often paired with spicy chutney. Food plays a vital role in Afghan culture, fostering connections and laughter during preparation.

Omaha now boasts several Afghan eateries. One standout is Afghan Mahal Supermarket & Restaurant, where visitors are greeted with strong green tea, a favorite in southern Afghanistan. The store, run by Safar Khan Shinwari and Aman Khan, offers everything from saffron to traditional clothing. Safar arrived in the U.S. through a Special Immigrant Visa and worked hard to bring his family to safety after the Taliban’s return.

They often cook qabuli palaw, Afghanistan’s national dish, a flavorful rice pilaf with carrots and nuts. For Safar, this supermarket isn’t just a business; it’s a way to maintain ties to their roots.

Another notable spot in Omaha is Shaheen’s, run by a family with a long history in the U.S. The restaurant combines modern touches with traditional decor and family portraits. The eldest daughter, having learned from her mother and grandmother, does the cooking—a common practice in Afghan culture, where recipes are shared orally.

Though temporarily closed, Shaheen’s plans to offer takeout soon. Omid Shah, one of the owners, shared that his father always dreamed of having a restaurant. For him, it’s more than a business; it’s a way to bring the family together and create something lasting.

Recently, Omid witnessed a man in traditional Afghan attire stop to admire their restaurant. “Moments like that remind us of our purpose,” he reflected. Inside, diners can choose between tables or traditional floor seating, fostering an atmosphere reminiscent of home.

Many American customers are already familiar with Afghan flavors, especially those with military backgrounds from their time in Afghanistan. The restaurant’s top dishes? Definitely qabuli palaw and kebabs.

As Afghan culture continues to grow in places like Omaha, it reminds us of the power of community and connection through food.



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