Kurdish cuisine
This article possibly contains original research. (October 2023) |
Kurdish cuisine (Kurdish: خواردنی کوردی or 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. Kurdish food is typical of western Asian cuisine.
Culinary customs edit
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 (in Sorani) or Ava Mast, which is yogurt and salt mixed with water. The fermented version of this is called Do (Doogh).[2]
Staples of Kurdish cuisine are Berbesel, Biryanî, Dokliw, Kelane, Kulerenaske, Kube, Parêv Tobûlî, Kuki (meat or vegetable pies), Birinç (white rice 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, kofta, shifta, shilah/maraga, spinach with eggs, wheat & lentil soup, beet & meat soup, sweet turnip, cardamon cookies, burgul pilaf, mehîr, hûr û rûvî, pel (yaprakh), chichma this dish is common in Erbil (Hewlêr), tefti, niskene and nane niskan.[3]
Savarr, 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 is a dish of aubergines, green peppers, courgettes and potatoes in a slightly spicy tomato sauce. Teşrîb consists of layers of naan in a sauce of green pepper, tomato, onions and chillies.[5]
Dishes and foods edit
Dairy products edit
In Kurdish, yoghurt is called mast,[6] and is considered the most popular fermented dairy product.
Bread edit
In Kurdistan, bread can be found in various forms. Their ingredients differ as well as their shapes, densities, and textures.[7]
Stuffed vegetables edit
Stuffed vegetables are widely known as Pelpêç (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 dishes edit
As nomads and herders, lamb and chicken have been the main dishes of Kurdish cuisine for centuries.[11]
Non-alcoholic beverages edit
Related cuisines edit
See also edit
- Kurdish coffee, a hot drink made from terebinth
References edit
- ^ . Krg.org. 2010-06-27. Archived from the original on 2014-10-19. Retrieved 2012-05-21.
- ^ a b c . Krg.org. 2010-06-27. Archived from the original on 2012-02-18. Retrieved 2012-05-21.
- ^ . Web.archive.org. 2008-02-01. Archived from the original on February 1, 2008. Retrieved 2012-05-21.
- ^ "The food that launched civilization". saradistribution.com. 2012-05-05. Retrieved 2012-05-21.
- ^ "Iraqi Kurdish, Life Style". London: Guardian.co.uk. 2007-04-07. Retrieved 2012-05-21.
- ^ (PDF). Archived from the original (PDF) on 7 October 2020. Retrieved 30 July 2021.
- ^ . 21 January 2021. Archived from the original on 1 February 2008. Retrieved 30 July 2021.
- ^ "Kurdische Spezialität". 6 December 2020. Retrieved 30 July 2021.
- ^ "Vegan Kurdish Aprax / Dolma (Stuffed Vegetables with Herbed Aromatic Rice)". 19 March 2021. Retrieved 30 July 2021.
- ^ "Kurdische Spezialität". 6 December 2020. Retrieved 30 July 2021.
- ^ "Kurdish Food". Retrieved 28 July 2021.
Bibliography edit
- Barzinji, Ala, Traditional Kurdish Food: An insight into Kurdish culinary heritage, 2015, ISBN 1784624144.
- Sinjari, Emel, The Kurdish Cookbook, 2016, ASIN B01LZ0DZ5I.
- Zebari, Chiman, My Life, My Food, My Kurdistan, 2015, ASIN B0793Q93R8.
- Nikolovski, Goce, Taste of Kurdish Cuisine: Part 1, 2016, ASIN B01LXXAEUQ.