Carmen Macri
Words by Carmen Macri
Tucked away off Southside Blvd, you’ll find another one of Jacksonville’s hidden gems—but this one comes with a side of warm Afghan bread and a whole lot of soul. Maschall’s Kitchen is serving up authentic Afghan cuisine that hits you right in the comfort zone. Family-owned and unapologetically flavorful, this spot is where generation-old recipes meet Jacksonville’s growing love for global eats. If you’ve never had kabuli palaw or a chapli kabob, consider this your official invitation.
But before we talk about Maschalls Kitchen, we need to travel back in time to Jacksonville in the early 90s.
Sayed Hashimi has always carried a deep love for his culture—and an even deeper drive to share it with the community around him. That passion runs in the family. Long before Maschall’s Kitchen opened its doors, there was Khyber Pass, the original Afghan eatery owned and operated by Sayed’s late father. It was more than a restaurant—it was a legacy. And now, Sayed is picking up the torch, serving up the same rich tradition with a fresh new name.
After Khyber Pass was sold, its absence lingered—a ghost of rich flavors and warm hospitality that once filled a void in Jacksonville’s food scene. Authentic Afghan cuisine became nearly impossible to find, leaving behind a craving that couldn’t quite be satisfied. It was only a matter of time before Sayed and his wife, Sajeda, stepped in with Maschall’s Kitchen. What started as a humble catering company quickly gained traction, feeding not just stomachs but a growing demand. And when that demand became too big to ignore, Sayed knew it was time to bring his father’s legacy full circle—with a brick-and-mortar spot built from tradition, love and a lot of flavor.
That leads us to today, well, yesterday.
Walking into Maschall’s Kitchen, we were instantly greeted by the sweet smell of freshly baked baklava and a wave of warm, welcoming faces. Sayed was tied up with a steady stream of customers picking up to-go orders—a good sign for any restaurant—so while we waited, we struck up a conversation with one of his close friends and longtime regulars. It didn’t take long for him to start raving about his first taste of Sajeda’s cooking. He described it as nothing short of life-changing, even admitting he never knew rice—yes, rice—could taste that good.
Once the rush settled, Sayed joined us at a table and began to share his story. But instead of talking up the food, he let it speak for itself, offering up authentic Afghan burgers and a warm slice of that fresh-from-the-oven baklava. One bite in, and the message was clear. No sales pitch needed. By the end of the meal, he didn’t just have our attention—he had two new loyal customers.
An Afghan burger isn’t your typical all-American patty-in-a-bun. Picture marinated, diced chicken piled into soft Afghan bread, drizzled with two house-made chutneys, crowned with fries, a boiled egg, cilantro, crisp veggies and more spices than we could count. We braced for something familiar, but the first bite set off a full-on flavor explosion. Its colossal size had us questioning our appetites—until that tangy, herby goodness kicked in and powered us through.
Minutes later, plates were spotless and we were already plotting dessert.
Like clockwork, Sajeda emerged from the kitchen, hands full with a plate of freshly baked baklava that looked almost too perfect to eat—almost. Packed with finely chopped walnuts, soaked in a syrup recipe passed down from Sayed’s mother, and finished with a delicate dusting of crushed pistachios. The edges were just crisp enough to crackle with each bite, while the center melted into sweet, nutty layers of perfection. It wasn’t just dessert—it was heritage, carefully crafted and proudly shared. One bite in, and we understood why customers keep coming back for more.
Sayed had mentioned that Maschalls kitchen is known for two things, their kabuli palaw and their baklava… and after yesterday, it is no surprise as to why.
As we sat there raving about every bite, Sayed smiled and shared a memory that clearly still stuck with him. The first time he tried to recreate his mother’s legendary baklava, the intention was there, but the execution… Not quite. He accidentally left her prized syrup in the oven a little too long, and by the time he realized, it was a lost cause. His mother stepped in without a word, remade the entire batch from scratch, and had it ready in time for his class presentation the next day. Needless to say, the baklava stole the show—and the whole class went back for seconds.
“She had a secret syrup, and nobody knew what the secrets were. I know what is in it now, but I can’t do it like she did,” he laughed. “Well, the class loved it. I told them what had happened. And if I had brought the actual finished product, I don’t think it would have been edible. But, I got an A for effort.”
It’s that level of dedication—the kind rooted in family, tradition and pure love for the craft—that keeps customers coming back for more. But it’s not just the food. Maschall’s Kitchen carries the spirit of Afghanistan in every corner, from the warm hospitality to the cozy, welcoming vibe that makes you feel more like a guest in someone’s home than a customer in a restaurant. On Saturdays and Sundays, that feeling gets turned up a notch with an all-you-can-eat buffet, designed to bring people together around a table the way Afghan families do; sharing a homemade meal, one generous serving at a time.
In just six short weeks, the Hashimi’s have done more than open a restaurant—they’ve built a community, a tight-knit family of loyal customers.
“The doors are open to anybody. My dad always told me, Take care of your customers because without them, there’s nothing,” Sayed recalled. “So when we open our doors, we pray to our God for giving us the opportunity to serve our customers. Because it’s them that make us. We have just been blessed with the opportunity to serve our customers.”
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