A Taste of Kurdistan by School of Art, George Mason University

A Taste of Kurdistan Written and Illustrated by Shaii Jaff

A Taste of Kurdistan

Copyright © 2021 by Shaii Jaff All rights reserved. No part of this book may be reproduced or used in any manner without the prior written permission of the copyright owner, except for the use of brief quotations in a book review

To my family

Table of Contents Acknowledgements

Rice • Qubli • Biryani • Plau

8 9 11

Stew • • • • •

Fasoliya Tapsi Qaysi w Kishmish Bayinjan w Kwlaka Bame

13 14 16 17 19

Main • • • • •

Shfta Küfta Kabob Kuba Yapraxh

21 23 25 26 29

Breakfast

Soup • • • •

Nokaw Naena Nyskena Pulpina

32 33 35 36

• • • • •

Trsh w Pyaz Trshyat Shelm ba Trsh Dougharma Tabouleh

39 41 42 43 44

Side

Dessert • • • • •

Mahalabi Künji Shelm Maskat Kwlycha

47 48 50 51 53

• • • •

Maast Nawsaji Maxhlama Qaymaxh

55 56 59 60

Acknowledgements A huge thank you to everyone who helped make this book possible. Thank you to my wonderful editors, Eduardo Bitencourt, Debra Seret, and Alex Cline. Your feedback was invaluable and very much appreciated. Thank you to my friends for keeping me motivated, making sure I took care of myself, and encouraged me to keep going. Finally, thank you to my family, for helping me write these family recipes down, and for always supporting me and my work. Thank you.

Rice • Qübli • Biryani • Plau

Qübli

One of multiple methods of cooking plain white rice. Plain white rice is a staple in Kurdish cooking, and is served with stew and many other main dishes.

Ingredients • 3 cups rice • 3 cups water • 2 tbs olive oil

• 1 tbs salt • 1 small onion, diced

Directions • in a medium sized pot on high, heat up olive oil for 2-3 minutes,

until no water remains, but rice

then add onions and salt. Stir for

is still saturated.

3-4 until lightly browned • Boil water in a kettle or separate pot. • While water is boiling, wash rice in a seperate bowl. Rinse with water and drain several times until the water runs clear. • Once water has come to a boil, add to the oil and onion mixture along with the rice. Mix well.

• Let boil, stirring frequently

• Lower heat to low and cover the pot. Let rice cook for 18-22 minutes, then uncover and stir. • The rice should be fully cooked and ready to serve. • This recipe serves 4 people. Serve with your choice of stew and meat or chicken.

Biryani

Kurdish style biryani can be made with many combinations of ingredients based on the individual’s taste. It’s a flavorful and highly customizable dish perfect for large gatherings.

Ingredients • • • • • •

3 cups rice 4 tbs oil Another 2 tbs oil Salt to taste Cumin Curry powder

• • • • •

Turmeric Cinnamon sticks Cardamom Star anise Or, ready-made biryani spice mix of your choice.

• • • • • •

1 potato ½ cp peas 1 small onion, chopped 1 chicken breast, cubed ½ cp carrots chopped ½ cp halved or crushed almonds

Directions • Season the chicken breast with salt

• In a large pot, add 4 tbs oil, the

• Lower the heat to very low and

chopped onions, and salt to taste.

cover the pot with a lid. Let cook

• Chop the potatoes and carrots into

Also add 3 cups of water and all

for another 20 minutes.

small pieces and fry in the same

the spices on medium-high heat

• Mix in the fried vegetables

pan with the peas some of the

and let come to a boil.

and fry with 2 tbs of oil. Set aside.

spices, stirring frequently. • Add the chicken back into the pan

• When it starts to boil, add all the rice and stir. Cook uncovered,

with the almonds continue frying

stirring occasionally until the water

for 1 minute.

has been absorbed.

and chicken. • Serve with a salad and stew of your choice, or on its own.

Plau

Another way of cooking plain white rice, a staple in Kurdish cooking. Plau involves fewer ingredients, but yields equally flavorful and satisfying rice.

Ingredients • 3 cups basmati rice • 2 tbs salt • 4 tbs oil

Directions • Fill a 5-quart pot ¾ of the way with

• Pour the oil over the rice and mix

water and add the salt. Bring to a

well until all the rice is coated.

boil at medium-high heat. • Once the water starts boiling, add the rice and stir. • When the rice is about halfway cooked, drain the water, keeping the rice in the pot.

• Place back on the stove on very low heat, cover with a lid and cook for 20 minutes, or until rice is fully cooked. • Serve with your choice of stew and meat or chicken

Stew • Fasolyia • Tapsi • Qaysi w Kishmish • Bayinjan w Kwlaka • Bamé

Fasolyia

The most popular and most common stew made in Kurdish households, this hearty bean stew is sure to please. This hearty and thick stew is packed with nutrients and is perfect when you need a filling meal.

Ingredients • 1 lb. dry beans (great northern beans are recommended) • 6 oz tomato paste

• 1/3 cup olive oil • 1 tbsp salt

Directions • Soak the dry beans in water overnight (in the pot you intend to cook in). • Drain the water and refill, enough to cover all the beans. • Heat to a boil, then immediately

• Add tomato paste, salt, and olive oil. Mix well. • Raise heat back to high for another 15 minutes until the stew thickens. • Serve with white rice and your choice of meat or chicken.

lower the heat to medium. Cook for about 30 minutes until beans have softened.

Tapsi

This stew is packed with vegetables and flavor. Baked in an oven rather than in a pot, this stew differs from the others and yields a much thicker product that is equally delicious.

Ingredients • • • •

1 eggplant 1 large onion 3 medium tomatoes 3 tbsp oil

• • • •

Half a bell pepper, sliced 2 heaping tbsp of tomato paste ½ tbsp curry powder ½ tbsp cumin

• Juice from half a lemon • Salt to taste • 1 cup of celery leaves, chopped

Directions • Preheat oven to 350° Fahrenheit. • Peel the eggplant skin into stripes, lengthwise. Slice the eggplant, tomatoes, and onion into ½ inch

• Layer all the vegetables into the dish with onions on the bottom and tomatoes on top. • In a small dish, mix the tomato

discs. If the discs are too big

paste in 1-2 tablespoons of water.

for your liking, slice them into

Add salt, lemon juice, and spices.

half-circles. • Coat a deep oven dish with oil.

• Pour the mixture over the vegetables and top with chopped celery leaves.

• Cover with aluminum foil and place in the oven for 45 to 60 minutes. • Serve hot with rice and meat or chicken of choice.

Qaysi w Kishmish

This sweet and sour stew is unique in that it is commonly only cooked and served on Eid, an Islamic holy day celebrating the conclusion of Ramadan. It is served for breakfast with rice, meat and various sides of the family’s choice.

Ingredients • 1 lb. lamb chunks (size up to preference) • 1 tbsp oil • 1 cup dried, unsweetened apricots (from halal market)

• 1/3 cup raisins • 1 tbsp tomato paste • Salt to taste

Directions • Boil lamb chunks with salt to taste until softened (time depends on the

salt, and lamb to the pot. Cook for

meat and preference).

about 45 minutes on medium-high

• Heat oil in a medium sized pot on medium heat. Sauté the apricots and raisins for about 2 minutes until softened.

• Add 3 cups of water, tomato paste,

heat until the stew thickens. • Serve with rice

Bayinjan w Kwlaka

This eggplant and zucchini based stew is light and packed with flavor. A simple recipe to make as an every-day meal to serve with rice.

Ingredients • • • • •

3 tbsp olive oil 1 small onion, diced 2-3 fresh tomatoes, diced 1 eggplant, peeled and diced 1 zucchini, peeled and diced

• • • • •

Juice from 1 lemon 1 tbsp salt 3 tbsp tomato paste 1 cup celery leaves 2-3 cups water

Directions • Heat olive oil in a medium pot

• Stir in the salt, tomato paste,

for 1-2 minutes. Add the onion

celery leaves, and water and cook

and tomatoes to the olive oil and

for 12-15 minutes.

cook for 4-5 minutes until the onions are cooked through, stirring occasionally. • Add the eggplant, zucchini,

• The stew is ready when all the ingredients have softened. • Serve with white rice and your choice of meat or chicken.

and lemon juice to the pot to the pot. Stir well and cook for 10-15 minutes.

Bamé

A simple stew with okra as its primary ingredient. Kurdish okra is typically very small, so larger pieces usually need to be cut into smaller, equal pieces. This light and simple stew is univerally enjoyed, making it perfect for gatherings.

Ingredients • • • • •

1/3 cup olive oil 1 small onion 2 medium tomatoes, diced 3 cups of water 1 lb. okra (1-inch pieces, cut to size if larger)

• 4 oz tomato paste • 1 tbsp salt • Juice from 1 lemon

Directions • Add oil, onions and tomato to a

• Raise the heat to medium-high

medium sized pot on medium

for 15-20 minutes until the

heat. Cook until tomatoes are

stew thickens.

soft and cooked through. • Add okra with 3 cups of water, tomato paste, salt, and lemon

• Let cool before serving with white rice and your choice of meat or chicken.

juice. Mix well.

Main • Shfta • Kufta • Kabob • Küba • Yapraxh

Shfta

These generously seasoned fried beef patties make the perfect picnic food and fantastic sandwiches.

Ingredients • • • •

1 medium onion 1 cup celery leaves 1 clove garlic 1 lb. ground beef (15% fat)

• • • •

Salt to taste 1 tbs tomato paste 1-2 tbsp flour Oil for frying

Directions • Process onion, celery leaves, and

• Fry the patties in a frying pan with

garlic in a food processor until

oil, until it is cooked all the way

finely chopped.

through on both sides.

• Combine this mixture with the

• Serve with bread and sliced

ground beef. Add the salt, tomato

cucumbers, tomatoes, onions, and

paste, and flour. Knead well until

trshyat (recipe on page 41).

fully incorporated. • Form the ground beef into small patties about a ¼ inch thick.

Kufta

Shells of rice and beef filled with seasoned ground beef and boiled in soup, Kufta is a hearty and filling meal that is often prepared in bulk and frozen to be cooked at a later time. It can be cooked two different ways, with a mix of spices or with tomato paste.

Ingredients • 2 cups dry rice, rinsed • 4 lbs ground beef (3-7% fat) • 1 tbsp turmeric for the shell, ½ tbsp for the beef • 3 tbsp oil • 1 large onion, chopped • ½ cup crushed or sliced almonds

• • • • • • •

1 cup chopped celery leaves 1 16 oz can of chickpeas, drained 1 small onion, chopped 1 tbsp cumin 1 tbsp curry powder 1 tbsp coriander Pinch of ground cloves

• Pinch of nutmeg • Salt to taste • Instead of the spices, you may choose to use 2 heaping tablespoons of tomato paste instead for a different flavor.

Directions • Wash the rice and soak in water for 2 hours. Drain. • Grind the rice in a food processor on a high setting until fully ground. • In a large bowl, combine the ground rice, 2 pounds of the

• NOTE: Wetting your hands often

almonds, and celery leaves, and

while kneading will prevent

cook for another 5 minutes until

the mixture from sticking to

the onions become translucent.

your fingers.

Add the spices to the mixture and

• Cover the bowl with plastic wrap and allow to rest in the fridge. • Heat 3 tablespoons of oil in a large

ground beef, turmeric, and

frying pan. Brown the remaining

salt. Knead together until fully

2 pounds of ground beef until

incorporated and forms a dough.

fully cooked. Add the large onion,

cook for another 1-2 minutes. Drain and dispose of the excess oil. Allow to cool.

Küfta (cont.) • Form the chilled dough into balls

• When the water returns to a boil,

about the size of a tennis ball

add the chickpeas, small onion,

• Flatten the balls and shape into hollow shells about ½ inch thick.

salt to taste. Simmer on medium-

Carefully fill each shell with 2

low heat for 1 ½ hours, covered,

tablespoons of filling, then close

stirring occasionally to prevent

and seal the shell. Ensure that

the kufta from sticking to the

the shell is sealed well, and is of a

bottom of the pot

uniform thickness, to prevent them

• After 1 ½ hours, raise the heat

from breaking open and leaking

to high and stir frequently until

while cooking. Arrange the balls on

the soup thickens, uncovered,

a tray and place in the freezer for

about 5-10 minutes.

2-3 hours, preferably overnight. • After freezing, bring a large pot half-full of water, oil, and salt to a boil on medium heat. • When the water starts to boil, slowly place one kufta at a time into the pot, being careful to avoid splashes.

spices (or tomato paste), and

• To serve, place the kufta in a serving bowl and ladle the soup into smaller soup bowls.

Kabob

Kurdish style kabob is delicate and lightly seasoned, with most of the flavor coming from the meat itself. Therefore, the selection of the meat is very important. It is a staple food at Kurdish picnics and best grilled on an open fire.

Ingredients • 1 lb. ground lamb from rib area preferably at least 30-40% fat. • Salt to taste • Large tomatoes sliced in half

• Medium onions sliced in half • Somaq for garnish • Kabob skewers

Directions • Make sure meat is well ground.

are sealed well. This helps prevent

• While grilling meat, skewer the

Season with salt and knead meat

the meat from falling off the

tomatoes and onions and grill to

well until it forms a dough.

skewer while grilling.

your preference.

• Refrigerate until the meat is completely chilled. • Prepare grill with coals or firewood with a very strong flame. • Scoop handfuls of ground meat and place around skewers in thin, even layer to ensure even and thorough cooking (optimally, ¼ inch thick and 5 inches long). Make sure both ends

• Place the skewer over the fire,

• Arrange the skewers on top

then flip after 10-15 seconds.

of a large naan on a large serving

Let the second side cook all the

platter. Removing the meat

way through. Flip again to allow

from the skewers right away is

the first side cook all the way

not necessary. Garnish with

through. Keep a watchful eye

somaq if desired.

during this step. Kabob cooks

• To eat, place meat and vegetables

quickly, about 2-3 minutes on

with salt and somaq on a piece of

each side.

naan and fold over as you would a taco or burrito.

Küba

A deep fried rice shell, seasoned with turmeric, stuffed with seasoned ground beef, küba is a hearty and delicious dish. It is often prepared in large quantities and frozen to fry as desired due to its time-consuming nature.

Ingredients • • • • •

2 cups dry rice Water, enough to cover rice 1 tbsp turmeric Salt to taste 2 lbs ground beef 3-7% fat

• • • • •

2-3 tbsp oil 1 large onion, chopped ½ cup raisins 1 tsp black pepper 1 tbsp cumin

• • • • •

1 tbsp curry powder ½ tbsp coriander 1/3 tbsp nutmeg 1/3 tbsp cinnamon 1/3 tbsp cardamom

Directions • Rinse the rice, then boil in water

• Heat 2 inches of oil in a deep pot

with 1 tbsp turmeric and salt until

cooked, add the onion, raisins,

on medium-high to high heat. Once

it is half-cooked (time depends on

and all the spices (to taste), and

the oil has heat up completely,

the type of rice used).

continue sautéing for another 5

deep fry each kuba until crispy and

minutes. Drain away the excess

golden in color.

• Remove from the heat, drain the water and leave to cool. • Once the rice has cooled, start kneading the rice until it forms a dough. • Divide the dough into golf ball sized balls. • While the rice is cooling, sauté the ground beef in 2-3 tbsp of oil.

• Once the beef is thoroughly

oil and discard. • Allow the filling to cool before assembling. • To form the shell, flatten each ball until it is about ½ inch thick. Place about a tablespoon’s worth of filling in the center of the shell. Pinch and seal the dough around the filling into the shape of a small football.

• Place on a serving plate lined with a paper towel to absorb the excess oil. Serve with bread, vegetables, and trshyat (recipe on page 41), and enjoy as a wrap or sandwich.

Yapraxh

A hearty multi-layered dish typically served on special occaisons, yapraxh is a very involved dish to make that is served in large quantities. Packed with flavor and customizable, yapraxh is a popular dish to serve at parties and on picnics.

Ingredients • Lamb chunks (optional; amount up to preference) • Salt to taste • Water • 1 cup whole somaq seeds (or 1 tbsp ground somaq) • 1 eggplant • 1 zucchini • 1 medium tomato

• 2 medium onions • 4 sweet peppers (red, orange, and yellow) • 1 bundle of swiss chard • 1 ½ cans tomato sauce • 1 tbsp cumin • 1 tbsp curry powder • 1 tbsp coriander • cayenne if you want spice

• • • • •

1 cup olive oil 5 cups dry rice 1 lemon (to taste) 1 ½ tbsp salt Green beans and one sliced potato to line bottom of pot (optional)

Directions • Boil lamb meat with salt (to taste)

shape of the vegetable. Finely

skins, slice the bulbs vertically

dice the removed vegetable

halfway through the onion. Remove

pulp and set aside. Repeat with

the core and set aside. Pour boiled

cup of water for 1-2 hours. Skip

the tomato to create a tomato

water over

if using ground somaq. Keep the

shell. Dice the pulp and add to

the remaining onion layers

water for later use.

the other diced vegetables.

to soften it further (no need

until cooked to preference. • Soak ½ cup of somaq seeds in 1

• Slice the eggplant and zucchini in

• Tenderize the onions by pounding

half and hollow out each side Keep

them on counter to loosen its

about ¼ inch flesh to retain the

layers. After removing the onion

to soak). Separate the layers and set aside.

Yapraxh (cont.) • Finely mince the onion cores and add to the diced vegetable mixture.

• Stuff the hollowed-out vegetables

• Add 3 cups of water. Water should

and onion shells with the rice and

just cover your hand when you

vegetable mixture. For the swiss

press down on the vegetables in

Remove and dispose of the core,

chard leaves, place a small amount

the pot. Add more, if necessary.

membranes, and seeds.

of rice mixture on top of the leaf

• Slice the tops off the peppers.

• Slice the stems off the swiss chard and set both the stems and leaves aside. • Rinse the rice with water 3 times until water runs mostly clear. • Heat olive oil in a large pot. Add cook for 1 minute. Add the diced vegetable mixture and sauté for 5 minutes. • Add this mixture, along with the spices, squeezed lemon, and the water from the soaked somaq to the pre-washed rice and mix.

and wrap it like a burrito. • Line the bottom of the large and

• Cover the pot with a lid and cook on medium heat for 1 hour. If there is still water in the pot after an hour,

deep pot from earlier with the swiss

remove from the heat and let it sit

chard stems, sliced potatoes,

for about 15 minutes until the water

and green beans.

gets soaked up.

• Start placing stuffed vegetables in the pot, starting with the eggplant and zucchini, followed by the peppers, tomatoes, and onions. Save the swiss chard for the top layer because the leaves cook quickly. If you decide to add meat, insert it anywhere in the middle layers.

• Pour out onto a large serving tray and serve hot.

Soup • Nokaw • Naëna • Nyskena • Pûlpina

Nokaw

Kurdish style chickpea soup is hearty, warming, and delicious. Nokaw is a simple dish with easy to find ingredients, so it’s a perfect quick meal.

Ingredients • • • •

1 lb. chickpeas 2 tbsp oil 1 tbsp salt 1 tbsp turmeric

• 1 tbsp curry powder • 1 pinch black pepper or cayenne • ½ fresh lemon

Directions • Soak chickpeas in a medium pot of water overnight. • Drain the chickpeas and replace the water before cooking. Bring to a boil. • Once it starts boiling, lower the heat to medium and add the oil, salt, and spices.

• Squeeze the lemon into the pot and cook for 15-20 minutes until the chickpeas are thoroughly cooked and the soup has thickened. • Cool slightly and serve with bread as a meal, as a side, or for breakfast.

Naëna

A light and flavorful soup made with rice, tomato paste, and mint leaves. This soup is the Kurdish equivalent of chicken soup; often prepared for someone when they are sick, or if someone has an upset stomach.

Ingredients • • • •

1 tbsp oil 1 ½ tbsp of tomato paste 2 cups water ½ cup dry rice, washed and drained (short grain preferably)

• 1 tbsp fresh lemon juice • ½ cup chopped mint leaves or 2 tbs dry mint • Salt to taste

Directions • In a pot on medium heat, combine

• Cook until the soup thickens

the oil and the tomato paste and

and the flavors blend, about

cook for 1 minute

40-45 minutes.

• Add 2 cups of water to the pot and bring to a boil

• Serve with bread as a meal, or as a side.

• Once it starts boiling, add the rice, lemon juice, and mint to the pot.

Nyskéna

Kurdish style lentil soup is flavorful, hearty, and filling. This style of soup was served very often in the Iraqi military as well; Nyskena is very nutritious and easy to make, making it a perfect quick meal.

Ingredients • • • •

1 cup orange lentils 3 cups water Half a small onion, chopped 1/3 cup angel hair pasta, broken into small pieces • 2 tbsp oil

• 1 tbsp turmeric • 1 tbsp curry powder • ½ tbsp salt

Directions • In a medium pot, boil lentils

onions and pasta. Raise the heat to

in water on medium-low heat until

medium-high and add the turmeric,

cooked through and color changes

curry powder, and salt.

to yellow, about 30 minutes. • While the lentils are cooking, sauté the onions and pasta with some oil in a small pan until the onion starts to caramelize

• Cover the pot and bring to a boil. Simmer until it thickens to a soup, about 15 minutes. • Ready to serve as an appetizer, or with bread as a meal.

• When the lentils are cooked, add 2 tablespoons of oil and the sauteed

Pûlpina

This delicious purslane and lentil soup is very popular during summer and late spring in Kurdistan. Pulpina also reheats well, so it works well for meal-prep.

Ingredients • 1 cup orange lentils • 1 large bunch of fresh purslane leaves, chopped • 3 cups of water

• • • •

Half a small onion, chopped 6 oz tomato paste ½ tbsp salt 2 tbsp oil

Directions • In a medium pot, boil lentils in water on medium-low heat. • Just before the lentils are fully cooked through, about 20 minutes, add the purslane and stir. Raise the heat to medium-high and cook for an additional 30 minutes. • Sauté the chopped onions in the oil and add to the lentils and purslane.

• Cook for another 15-20 minutes until the soup thickens. • Ready to serve as an appetizer, or with bread as a meal.

Side • Trsh w Pyaz • Trshyat • Shélm ba Trsh • Dougharma • Tabbouleh

Trsh w Pyaz

Trsh w Pyaz is a tart, simple salad made with onions, tomatoes, and parsley, seasoned with somaq. It is a very common side and sandwich topping for many Kurdish dishes.

Ingredients • 1 medium tomato, chopped • 1 medium white or purple onion, chopped • ¼ chopped parsley (optional)

• 1 tbsp somaq • Salt to taste

Directions • Add the tomato, onion, and parsley to a small bowl and mix well. • Season with somaq and salt. Mix well to evenly coat all the vegetables. • Serve as a side with kabob, kuba, or any main dish.

Trshyat

Trshyat is a very common staple in Kurdish cuisine, served with almost any meal. A blend of various pickled vegetables of the maker’s choosing, including beets, which gives the dish its iconic bright pink hue.

Ingredients • • • •

4 medium beets, peeled 2 pounds mini cucumbers 1 jar pickled wild cucumbers 1 small red cabbage, chopped.

• White vinegar, amount depends on

the size of the container used • Water, amount depends on the size of the container used • ½ cup salt • One large container with a lid

Directions • Chop the beets, mini cucumbers,

• Seal the container and

wild cucumbers, and cabbage to

leave to soak for 3-4 days at

desired size and shape.

room temperature.

• NOTE: Larger pieces will take longer to soak completely. • Fill chosen container with 50%

• Serve in small individual bowls, as needed. • Store in the fridge. Trshyat does

water and 50% vinegar, along

not go bad while being stored

with the salt.

in the fridge.

• Add the vegetables and mix well.

Shélm ba Trsh

Fermented turnips and beets, often served as a side with heavy Kurdish meals. This dish helps with digestion and adds a nice, sharp flavor to meals.

Ingredients • • • •

4 large turnips, peeled 4 medium beets, peeled 3 whole carrots, peeled Water

• 1 tbsp salt • 1 large container with a lid

Directions • Slice the turnips, beets, and carrots into ¼ inch thick pieces (shape does not matter). • Place all the sliced vegetables into the large container. • Fill with water until all the vegetables are covered. Add the salt and stir well. • Seal the lid and leave in a warm place, covered in a blanket for

about one week. Stir at least once daily until the mixture sours. • Once cured, store covered in the fridge for as long as necessary. • Serve in small, individual bowls on a as-needed basis.

Dougharma

Also commonly known as tsaziki, this sauce is common all over the middle east and the mediterranean. While most common as a sandwich topping, Kurds also eat this sauce on its own as well after meals, particularly with Kabob.

Ingredients • • • •

Half a regular cucumber 1 tbsp fresh lemon juice 1 cup of plain yogurt 1 tbsp dry dill or 2 tbs very finely chopped fresh dill • Salt to taste

Directions • Dice cucumber into very small pieces. • In a medium bowl, mix the lemon juice with the plain yogurt. If your yogurt is very thick, mix with some water first. • Add the dill and cucumbers and mix well. Add salt to taste • Ready to serve as a side or sandwich topping.

Tabbouleh

A very popular side salad all over the middle east. Made with very finely chopped vegetables mixed with bulgar wheat, it has a unique flavor and texture.

Ingredients • • • •

1/3 cup fine bulgar wheat 2 tbsp water 1 tomato, finely chopped 1 small onion, finely chopped

Directions • In a small bowl, mix the bulgar wheat with 2 tbsp of water and let it soak for about 30 minutes to soften the wheat. If the wheat has not softened after 30 minutes, add more water and repeat. • Add the tomato, onion, parsley, lemon juice, olive oil, and salt to the softened wheat. Mix well. • Serve as a side with any meal.

• • • •

½ cup finely chopped parsley 1 whole lemon, juiced 1 tbsp olive oil Salt to taste

Dessert • Mahalabi • Künji • Shélm • Maskat • Kwlycha

Mahalabi

This creamy, custard-like dessert is light and sweet. Mahalabi is typically made using rose water as a flavoring, but can also be customized usign any other flavoring you choose. Vanilla extract is a popular alternative.

Ingredients • • • •

1.5 cups corn starch 8 cups whole milk 1 cup sugar 2 tsp rosewater

• Cinnamon (optional) • Finely chopped walnuts (optional) • Crushed pistachios (optional)

Directions • Dissolve cornstarch in 1 ½ cups

continuously, slowly add the

bowls, whichever suits your needs.

of milk. Stir until smooth and no

dissolved cornstarch to the

Refrigerate until completely cooled

lumps remain.

pot. Continue to stir until the

and set.

• In a medium sized pot, bring the rest of the milk, sugar, and

mixture thickens. • When milk has thickened into a

rosewater to a boil on high heat.

pudding-like consistency, pour

• When the milk starts to boil, lower

the mixture into either one large

the heat to medium. While stirring

• If desired, garnish with cinnamon, finely chopped walnuts, or crushed pistachios before serving.

baking dish, or smaller serving

Künji

This is a very simple and light, sweet snack. It is often eaten on its own or served with a variety of other cookies and pastires at casual gatherings of friends and family.

Ingredients • 2 cups sesame seeds • 1/2 cup honey or 1/2 sugar and 1 cup water • 1 tsp rosewater (or other flavoring, as desired)

Directions • In a frying pan on low heat, roast

sugar syrup) directly into roasted

temperature until completely

sesame seeds until golden in color,

sesame seeds and mix until

cooled and set.

stirring continuously.

thoroughly incorporated.

• In a small pot on medium heat,

• Press mixture into a flat baking

of parchment paper and cut

warm the honey. If using sugar

sheet lined with parchment paper

and water, dissolve the sugar in

until the mixture fills the sheet.

• Serve as-is or store in an airtight

the water over medium heat. Stir

Make sure to flatten evenly to

container at room temperature.

continuously until the mixture

about ½ inch thick.

thickens and forms a syrup.

• Press another sheet of parchment

• Pour the still-warm honey (or

paper on top and store at room

• Once cooled, remove top layer into squares.

Shélm

A more unique, less common dessert option, shelm is very popular amongst Kurds. Shelm is typically made for guests and served in a large bowl which guests serve themselves from. Many choose to sprinkle salt or other seasonings over the bioled turnips for more depth of flavor.

Ingredients • 4 large turnips, peeled • 6 oz date syrup (molasses if date syrup is unavailable; adjust amount for desired sweetness)

Directions • Wash and rinse the turnips and cut each in half. • Fill a pot with enough water to cover the turnips. Add the syrup, and boil on medium-low heat for 30-45 minutes or until the turnips are fully softened.

• When the turnips are done cooking, turn off the heat and allow the covered pot to sit for about an hour before serving. • Serve in a serving bowl with the syrup, with salt if desired.

Maskat

A light and sweet pastry made in large quantities and served to guests with hot tea, maskat is a very traditional dessert. The flavor profile very much resembles that of Mahalabi, though Maskat forms more of a pastry than a custard.

Ingredients • • • • •

Cinnamon 2 ½ cups sugar ½ cup water 1 tsp vanilla extract or rosewater 3 cups flour

Directions • Line a rimmed baking sheet with

• Pour this mixture into the prepared

plastic wrap and dust with a

baking pan. Smooth the surface

generous amount of cinnamon.

with a spoon or rubber spatula

• Combine the sugar, water, and

and dust with more cinnamon.

vanilla in a small pot and simmer

This layer should be no thicker

over medium-low heat. Stir until

than 1 inch.

the sugar dissolves. • When the mixture starts to bubble, remove from the heat and whisk the flour into the sugar syrup to

• While still hot, cut into diamond shapes or squares, then place in the fridge to cool and set. • When ready, arrange the

create a smooth paste. Whisk

individual pieces on a platter and

quickly to avoid lumps.

serve with tea.

Kwlycha

Kwlycha are date-filled cookies that resemble slices of a swiss roll cake. With a crumbly dough and a rich, sweet filling, it makes for a very popular and common dessert. Kwlycha are often served with hot tea after a meal.

Ingredients • • • •

3 cups flour 1 tbsp baking powder 1 cup milk 1 cup oil or butter at room temperature

• • • •

1 cup seedless dates, chopped 1 tbsp oil or water 1 egg yolk 1 tbsp oil

Directions • Preheat oven to 350 degrees Fahrenheit. • Combine the flour, baking powder, milk, and oil. Knead the mixture until it forms a soft, pliable dough • Knead the chopped dates with oil (or water) to make a thick paste. • Roll out the dough into a long,

• Flatten the date paste into small

• Place the sheet into the oven on

sheets, and place onto the rolled-

the second shelf of the oven. Bake

out dough, covering the surface.

for about 10 minutes, then move up

• On the long edge, gently roll the dough and date paste ( jelly roll style) into a spiral and cut into

to the third shelf for another 5-10 minutes until golden. • Let cool and serve with hot tea.

1-inch-spiral pieces. • Place onto a baking sheet lined

narrow rectangle, about

with parchment paper and

1/8 inch thick.

brush with a wash of egg yolk and olive oil.

Breakfast • Maast • Nawsaji • Maxhlama • Qaymaxh

Maast

Maast is a thick, plain yogurt made to be eaten for breakfast with bread or Nawsaji. It is also often eaten after heavy meals to help prevent stomache pains. Maast is a fickle recipe; when it’s ruined, it’s impossible to fix, and can be difficult to get right, especially the first few attempts.

Ingredients • 1 cup plain yogurt • ½ gallon milk • ½ gallon half and half

Directions • Combine 1 cup of milk with the yogurt. Stir until smooth and no lumps remain. Set aside. • Pour the rest of the milk and the half-and-half into a large pot on medium-low heat and

prevent the milk from spilling over

with a blanket and store in a warm

while boiling.)

place for at least 8 hours.

• Remove from the heat and allow to cool until it reaches

thickened to a yogurt-like

107-109° Fahrenheit.

consistency. Serve for breakfast

• When it has reached 107-109°, add

bring to a boil.

in the milk and yogurt mixture. Stir

(Tip: put a wooden spoon

slowly to incorporate.

across the top of the pot to

• After 8 hours it should have

with your choice of bread or Nawsaji (recipe on page 56). • Refrigerate in an airtight container.

• Place the lid on the pot and cover

Nawsaji

Nawsaji is a fried naan that is hearty and filling. This staple breakfast food is easy to make and satisying to eat. Any leftovers can be stored in the freezer and reheated in the oven.

Ingredients • 7 cups flour • 1 tbsp yeast • 1 tbsp salt

• 2 cups room temperature water • 2 tbsp olive oil • 1 cup of oil for frying

Directions • Combine the dry ingredients in a large bowl. • Add water and 2 tbsp oil and mix thoroughly. Knead until dough forms. Cover and let dough rise in a warm place until doubled in size, about one hour • Uncover and start dividing dough into roughly baseball-sized rounds.

• Sprinkle flour or oil onto work surface to prevent dough from

the dough turns golden brown.

sticking and roll each ball until flat,

Remove from the oil and place

about ¼ thick.

on a plate.

• Heat up oil in a frying pan on medium heat. • When the oil has heated up completely, carefully place each flattened piece of dough into the hot oil. Fry for 1-2 minutes on

each side until bubbles form and

• Serve with maast and hot tea.

Maxhlama

Maxhlama is a specialty way of making scrambled or sunny-side-up eggs more flavorful and and interesting. This dish is completely customizable to your preferences of spices and vegetables. What is listed are the ingredients that are traditionally used.

Ingredients • • • •

1 ½ tbsp oil 1 small onion, diced 1 large tomato, diced 1 pepper, sweet or spicy, diced

• • • •

4 eggs Salt to taste Curry powder (optional, to taste) Cumin to taste

Directions • Heat oil in a frying pan and sauté the onion for 1-2 minutes until translucent. • Add the tomato and pepper and continue sautéing for another 2

to taste. Scramble and stir to combine. • Cook until eggs are cooked to your preference. • Serve with bread.

minutes until softened. • Crack all 4 eggs into the pan and add salt, curry powder, and cumin

Qaymaxh

Qaymaxh is a thick, spreadable, rich cream often eaten with toasted bread or Nawsaji, and often drizzled with honey.This dish is perfect if you want a sweet and creamy spread for breakfast.

Ingredients • 1 quart whipping cream (4 cups) • 4 tbsp cornstarch (1 tbsp for every cup of whipping cream)

Directions • Preheat oven to 300° Fahrenheit.

• Bake on the top rack of the oven

• Dissolve the cornstarch in 1 cup

for about 8-10 minutes. Remove

of whipping cream. Stir until

from the oven and allow to cool

completely smooth and no

to room temperature. Refrigerate

lumps remain

for 2-3 hours.

• Add to the rest of the whipping cream and whisk. • Heat in a pot on medium and whisk continuously until the mixture thickens, about 4-5 minutes. Pour mixture into a baking pan and shake to level the surface.

• Loosen the edges of the cooled qaymaxh with a butter knife, then cut into slices, Roll each slice like a swiss roll and place onto a serving dish using a spatula. • Serve with bread, honey, and hot tea.

A Taste of Kurdistan The world’s largest ethnic group without their own country, the Kurdish people have a long and vibrant history. In this book, you will find an inexhaustive collection of notable Kurdish foods and how to make them. With authentic recipes written by Kurds, for anyone, you will get a thorough introduction to Kurdish cuisine that will leave you wanting more.