Kurdish History Journal
Fasolya is the everyday Kurdish white bean stew, part of the “shley” family of simple stews. One of the youngest dishes in Kurdish cuisine — white beans are a New World crop — proving Kurdish food is living, not frozen.
Read article →Gulav is Kurdish rose water — from gul (rose) and av (water) — distilled from Zagros mountain roses. Paired with cardamom, it is the aromatic signature behind Kurdish sweets like muhallebi, kulicha, and zalobiya.
Read article →Teşrîb is torn flatbread soaked in lamb-and-chickpea broth with dried lime — the central dish of the Yazidi Kurdish New Year, Sere Sal, and of weddings and funerals. Carried intact into the Yazidi diaspora.
Read article →Savar (sawar) is the Kurdish name for parboiled cracked wheat — known worldwide as bulgur. The staple grain of the Kurdish peasantry for 4,500 years, made with the curn mortar and destarr mill, and the base of çiğ köfte, kutilk, and keşke.
Read article →Çortu Aşı is a Kurdish sour winter soup from fermented turnip greens, cracked wheat, and bone-in meat. Part of the Kurdish preservation calendar — capturing one season’s greens to survive another.
Read article →Keşke is a Kurdish sour-yogurt bulgur porridge served with melted butter. It shares its name with “keşkek,” a Turkish dish on the UNESCO heritage list since 2011 — but the Kurdish everyday version is invisible.
Read article →Kepari are Kurdish wild caperberries pickled in vinegar. Kurdish foraging is endangered by Turkish airstrikes and political instability. The pickle in the jar is evidence someone climbed a mountain and came home alive.
Read article →Kengerli Pilaf is a Kurdish spring dish of rice with wild kenger (Gundelia) shoots. The plant is facing extinction in Kurdistan from overharvesting. A dish that may not survive.
Read article →Kaymak is Kurdish clotted cream made from mountain goat milk. Served at every Kurdish breakfast with honey and flatbread. The twelfth dairy product in the Kurdish chain — twelve products from one flock.
Read article →Nanê Hewramî is a paper-thin Kurdish bread from Hewraman — a UNESCO World Heritage landscape with Kurdish habitation since 3000 BCE. 700 loaves per sack of flour. Experiencing a modern health revival.
Read article →Nokaw is Kurdish chickpea broth sold in winter bazaars. Nok means chickpea in Kurdish. The cheapest hot meal in Kurdistan — golden chickpeas in turmeric broth, held in both hands against the cold.
Read article →Niskene is the Kurdish name for red lentil soup. A food blogger ate it in a Kurdish home and called it “Turkish.” A Kurdish refugee had it documented as Kurdish. The naming depends on who writes it down.
Read article →Şilah and Maraga are the everyday Kurdish stew category — light tomato-onion base with seasonal vegetables and meat stock. The base recipe from which every named Kurdish stew is a variation.
Read article →Muhallebi is a Kurdish rose-cardamom milk pudding traced to medieval Mesopotamia. The Kurdish version is defined by the cardamom-rose aromatic signature and pistachio topping from mountain orchards.
Read article →Borakê Panêr is a Kurdish cheese-and-herb pastry made with Kurdish cottage cheese and wild mountain herbs. Distinct from kürt böreği — this is the homeland börek of Kurdistan.
Read article →Birinc bi Maş is Kurdish rice with mung beans — a rustic one-pot home dish. Labelled “Persian maash polow” internationally, the Kurdish name is invisible. The cheapest dinner that still feeds a family.
Read article →Nan-e Shekari is a Kurdish sweet saffron bread from Kermanshah. Wikipedia confirms its origin in this Kurdish city, yet every source labels it “Iranian.” The second Kermanshah food filed under “Persian.”
Read article →Ayran Aşı is a Kurdish cold summer yogurt soup of wheat and chickpeas in garlic-salted yogurt. Every recipe calls it “Turkish.” Kurdish names mastaw, qurraw, and danadwa are invisible online.
Read article →Nanê Sajî is Kurdish paper-thin bread baked on a convex iron griddle. Wikipedia records its Sorani name as nanî kurdî — literally “Kurdish bread.” International media calls it Turkish yufka.
Read article →Liver Taplama is Kurdish wedding food from Bitlis — lamb liver ground with bulgur, shaped into patties with a thumb-pressed centre, boiled and sauced. Relabelled “ancient Anatolian” by Turkish media.
Read article →Gilûl is a Kurdish breakfast porridge of rice cooked in yogurt — warm, creamy, gently sour. The morning staple that starts the Kurdish day, from the same dairy tradition as berbesel.
Read article →Ecîn is the Kurdish raw meat-and-bulgur dish the world calls çiğ köfte. Its Aramaic name Acin predates Turkish. Its soul ingredient isot is a Kurdish pepper from Riha.
Read article →Ava Kişmîş is a Kurdish raisin drink — dried raisins boiled with cardamom and served cold after heavy meals. The seventh product of the Kurdish grape vine.
Read article →Xoşav is a Kurdish cold compote of dried apricots, figs, prunes, and raisins in cardamom syrup. The closing course of every Kurdish feast — served cold after heavy meals.
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