1/29/2015
Kurdistan'scuisine
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Kurdistan'scuisine
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Kurdistan'scuisine
PomegranatetreesarenativetoKurdistan
Freshlocalingredients
FreshherbsaretheessenceofKurdishcuisine.Peoplealsolovetocookwithanabundanceof
vegetables.Lambandchickenaretheprimarymeats.Beefisalsopopular.
AtypicalKurdishbreakfastisflatorraisedbreadwithhoney,delicioussheeporbuffaloyoghurtanda
glassofrefreshingblacktea.
Savourydishesareusuallyservedwithriceorflatbread.Kebabsareapopularwaytoservemeatand
chicken.Lamb,vegetablesorbeansaresimmeredintomatosauceorinmeatjuicestomakedelicate
stewsthatareusuallyservedwithriceorcrackedwheat.Inthespringandsummer,saladsandfresh
herbsareoftenonthedinnertable.Kurdsalsomakemanytypesofkoftaandkubba,dumplingsfilled
withmeat.
DuringNawroz,theSpringEquinoxNewYear,Kurdscelebratebydressingintheirfinestclothesand
settingofftothecountrysideforpicnics,oftentakingalargepotofyaprakh.Alsoknownthroughoutthe
Mediterraneanasdolma,yaprakhisadishoffreshlypickedvineleavesstuffedwithrice,meat,herbsand
garlic,andthensimmeredinalargepot.
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Kurdistan'scuisine
Black,sweetenedteaisKurdistansfavouritedrink.Theblackteagoesperfectlywithklicha,which
aredateorwalnutfilledcookiesoftenpreparedforreligiousfestivals.
TheKurdistanRegionhasfertilesoilandahotsummerclimateidealforgrowinggrapesandorchards
suchaspomegranate,fig,andwalnut.TheRegionshoneyhasaclearlighttasteandisoftensoldwith
thehoneycomb.Kurdistanalsoproducesexcellentsheep,goatandbuffalodairyproducts,suchassoft
andhardcheeses,yogurtandkeshk.Theseareproducedinsmallquantitiesinruralcommunitiesandare
soughtafter.
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