Kurdish cuisine
Cuisine of the Kurdish people From Wikipedia, the free encyclopedia
Kurdish cuisine (Sorani Kurdish: چێشتی کوردی, romanized: cheshti kurdi or Kurmanji Kurdish: xwarina Kurdî) consists of a wide variety of foods prepared by the Kurdish people. There are cultural similarities of Kurds and their immediate neighbours in Iran, Iraq, Turkey, Syria, and Armenia.
 | This article possibly contains original research. (October 2023) |
Culinary customs
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Kurdish cuisine makes abundant use of fresh herbs and spices.[1]
Sweetened black tea is a very common drink, along with bitter strong coffee. Another favourite Kurdish drink is Mastaw (ماستاو]) or Ava Mast, which is yogurt and salt mixed with water. The fermented version of this is called Dô (Doogh).[2]
Staples of Kurdish cuisine are Berbesel, Biryanî (بریانی), Dokliw (دۆکوڵیو), Kelane (کەلانە), Kulerenaske (ناسکە کولێرە), Kube (کوبە), Parêv Tobûlî, Kuki (meat or vegetable pies), Birinç (white rice (برنج) alone or with meat or vegetables and herbs), and a variety of salads, pastries, and drinks specific to different parts of Kurdistan. Other popular dishes are Makluba(مەقلوبە), kofta (کوفتە), shifta (شفتە), shilah/maraga, spinach with eggs, wheat & lentil soup, beet & meat soup, sweet turnip, cardamon cookies, burgul pilaf, mehîr, hûr û rûvî, pel (yaprakh) (یاپراخ), chichma this dish is common in Erbil (Hewlêr), tefti, niskene (نیسکێنە) and nane niskan.[3]
Sawar (ساوەر), a traditional dish among Kurdish farmers, is made of wheat grain that is boiled, sun dried and pounded in a mortar (curn) to get rid of the husk. The wheat is then crushed in a mill (destarr). The resulting grain food can be boiled and served.[4]
Tepsî (تەپسی) is a dish of aubergines, green peppers, courgettes and potatoes in a slightly spicy tomato sauce. Teşrîb (تشریب) consists of layers of naan in a sauce of green pepper, tomato, onions and chillies.[5]
Dishes and foods
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Dairy products
Yoghurt, or mast, as it is called in Kurdish,[6] is considered the most popular fermented dairy product in Kurdistan.
- Lorik, Kurdish cottage cheese
- Jajî, or Van herbed cheese, popularly produced in the Kurdish villages in Van Province, Turkey
Rice Dishes
- Perde pelav
- Biryanî
- Birinca sor (red rice)
- Birinc bi maş (mung beans and rice)
Stews
Bread
In Kurdistan, bread can be found in various forms. Their ingredients differ as well as their shapes, densities, and textures.[7]
Stuffed vegetables
Stuffed vegetables are widely known as Pelpêç or Îprax (Sarma) or Pel (Dolma) [8] in Kurdish regions. It is slowly simmered and they fill the house with an irresistible scent of fresh herbs, aromatics, and tangy lemons.[9]
Meat
As nomads and herders, lamb and chicken have been the main dishes of Kurdish cuisine for centuries.[10] Dishes with meat involved include:
Dessert
- Gilûl, cooked yoghurt and rice topped with a layer of date mollasses
- Xebîse, brown cookies unique to the city of Amedi
- Kade, ceremonial cookies usually with a date, walnut, or coconut filling
- Arxavk, a paste made from flour and water which can be done savory or sweet
- Kurds also use arxavk as a kade filling
- Apple salad (chopped apples in mayonnaise) is a popular appetizer in Kurdish cuisine
- Peqlave
Non-alcoholic beverages
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Related cuisines
See also
- Kurdish coffee, a hot drink made from terebinth
References
Bibliography
External links
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