Kurdish Food & Drink
Kurdish Food consists of a wide variety of foods prepared
by the Kurdish people.
The Kurdish diet includes a wide variety of fruits and vegetables.
Dolmas are a must-have for picnics or other festive occasions.
Food is any substance consumed to provide nutritional support for an organism.
Kurdish Food consists of a wide variety of foods prepared by the Kurdish people. Kurdish cuisine consists of a wide variety of foods prepared by the Kurdish people. There are cultural similarities of Kurds and their immediate neighbours in Iran, Turkey, Iraq, Syria, and Armenia. Some dishes, such as biryani, are shared with the Indian subcontinent. Kurdish food is typical of western Asian cuisine.
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.
Some Kurdish Food
When most Westerners hear the word “dolma”, they think of grape leaves stuffed with rice and sometimes meat. But Kurds love to stuff other vegetables too. Dolmas are a must-have for picnics or other festive occasions.
Biryani is a celebration of all that is great about kurdish food – the heady aromas, the vibrant colours, the fluffy rice and those addictive curry flavours. Make this Chicken Biryani with your protein of choice – or try a vegetable biryani.
Kibbeh is very popular among Middle Eastern countries, particularly in Iraq where it has many variations. This recipe is a deep-fried version could be likened to dumplings or meatballs.
This fish is cooked in the wire grills used to secure sausages and meat when cooking over an open flame on camping trips.
The textures and taste of this traditional Iraqui rice dish make it a special one with Samira’s family. In this recipe it is important to dry fry the spices in order to develop the flavours, and she says it will set up the aromas to whet any appetite.
Brown meat pieces on all sides in oil and remove from pan. Saute onion in leftover oil until transparent but not brown. Add rice and almonds cook until rice grains are coated with oil but not browned.
Mix together gently. Let stand 15 minutes before serving so that flavors blend.
fasolya and lobya (black eyed beans), were my favorite. I used to beg my mum to make it all the time and it was one of those dishes that just vanished the second it was laid on the dinnertable.
Saute onion in oil. Add all other ingredients. Simmer for 30 minutes. To serve, add a squeeze of fresh lemon juice and garnish with fresh herbs (oregano or thyme).
This Iraqi version of a popular Middle Eastern food uses minced lamb and rice, plus sultanas and saffron for great flavour and colour.
Kifta is very popular among Middle Eastern countries.
bread is all about technique. Years of watching and practice make the cooking process over an upturned wok, look very easy for her. In Iraq, this bread would be made an an oven similar to a tandoor oven.