Kurdish cuisine, while based largely on meat and rice, also incorporates a diverse array of herbs, vegetables and spices. Local, shepherd-raised sheep and goat make up a large part of the meat selection, with chicken also popular. Basmati rice and fresh naan bread are part of nearly every Kurdish meal, along with a salad of tomatoes, cucumbers, cabbage and other vegetables. Due to its lush mountainous landscape, the spring farmer’s markets find themselves full of fresh mountain greens that are unique to Kurdish dishes. Flavorful seasonal fruits such as figs, fresh mulberries, watermelon and dates can also be found depending on the time of year. Mazgouf, the local fish dish, is also an option in many restaurants. The fish is typically charred over an open fire and served alongside a bed of vegetables, lemon and fresh-out-of-the-oven flatbread. No Kurdish meal is complete without a hot cup black tea and sugar– lots of sugar. This is the most common and traditional way to finish any meal in Kurdistan, inside or outside of the home. Fruit and baklava, the widely-adored Middle Eastern treat, are also sometimes served after the main course.