Kurdish cuisine: Difference between revisions
add more kurdish dishes |
|||
| Line 11: | Line 11: | ||
''Savar'', 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 (''destar''). The resulting grain food can be boiled and served. <ref>[http://209.85.229.132/search?q=cache:eq_abt_wv48J:www.saradistribution.com/sharistani.htm+kurdish+food&cd=6&hl=en&ct=clnk The food that launched civilization]</ref> |
''Savar'', 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 (''destar''). The resulting grain food can be boiled and served. <ref>[http://209.85.229.132/search?q=cache:eq_abt_wv48J:www.saradistribution.com/sharistani.htm+kurdish+food&cd=6&hl=en&ct=clnk The food that launched civilization]</ref> |
||
''Tapsi'' is a dish of aubergines, green peppers, courgettes and potatoes in a slightly spicy tomato sauce. ''Tashreeb'' consists of layers of naan in a sauce of green pepper, tomato, onions and chillies. <ref>[http://www.guardian.co.uk/lifeandstyle/2007/apr/07/features.weekend17 Iraqi Kurdish, Life Style, [[The Guardian]]]</ref> |
|||
== Festival of Nawroz == |
== Festival of Nawroz == |
||
Revision as of 06:44, 25 November 2009
 | This article needs additional citations for verification. (November 2009) |
Kurdish cuisine consists of a wide variety of foods prepared by the people of Kurdistan.
The Kurdish diet includes a wide variety of fruits and vegetables. Cucumbers are especially common. Lamb and chicken are the primary meats. Breakfast is typically flat bread with honey with sheep or buffalo yoghurt, and a glass of black tea. Savoury dishes are usually served with rice or flat bread. Lamb and vegetables are simmered in a tomato sauce to make a stew usually served with rice. With its fertile soil and hot summer climate, Kurdistan has the ideal for growing grapes, pomegranates, figs, and walnuts. Kurdish honey has a clear light taste and is often sold with the honeycomb. Kurdistan also produces dairy products from sheep and buffalo milk. Kurds make many types of kofta and kubba, dumplings filled with meat.
Kurdish cuisine makes abundant use of fresh herbs [1]
Black, sweetened tea is the favourite drink. Another drink is mastaw, two tablespoons of yoghurt in a glass of cold water.[2]
Staples of Kurdish cuisine are Kutilk, Berbesel, kellane, kullerenaske, dokliw, biryani, parêv Tobouli, kuki (meat and/or vegetable pies), birinç (white rice alone or with meat and/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, maraga, spinach with eggs, wheat & lentil soup, beet & meat soup, sweet turnip, cardamon cookies, burgul pilaf, melemen, ûr û rûvî, mehîr, yaprakh, chichma, tefti, niskene and nane niskan.[3]
Savar, 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 (destar). The resulting grain food can be boiled and served. [4]
Tapsi is a dish of aubergines, green peppers, courgettes and potatoes in a slightly spicy tomato sauce. Tashreeb consists of layers of naan in a sauce of green pepper, tomato, onions and chillies. [5]
Festival of Nawroz
During the festival of Nawroz, Kurds enjoy picnics in the countryside, often taking a large pot of yaprakh. Also known as dolma, yaprakh is a dish of freshly picked vine leaves stuffed with rice, meat, herbs and garlic.