Kurdish Cook Book

Kurdish Cook Book

Louisa Attar

Kurdish Heritage Institute

Louisa Attar was born and received school education in Sulaymaniyah (Iraqi Kurdistan city). She later obtained degree in economy in Baghdad University and start working as high school teacher in Baghdad.
Louisa and her husband left their hometown in 1974 and joined the Kurdish freedom fighters, but she was injured in an airdate by Iraqi Army Forces, and later, was moved to Iran for medical treatments. She left Iran in 1979, and got refugee with her husband and four sons in United Kingdom.

While Louisa was continued with her proficiency as a school teacher, she was involved in Social and Cultural activities for over 40 years. We can Point to a number of more than 20 national and internat ional Kurdish food and Custom Exhibitions, which she was participated or organized in the UK. Within these cultural activities, she received a number of Awards and recognitions Collection of Kurdish Food from deferent parts of Kurdistan may gives an evidence how deeply she was involved in her nation’s culture, while she believed there are still more tens kinds of traditional Kurdish Foods among tribes and remote villagers, which she could not reach to be collected.

Ingredients

Grains

- Rice / 16
- Wheat / 17
- Danule / 17
- Genime Kutaw / 17
- Wheat - Bulgur (Sawar) / 17
- Frike Or Qerexerman / 18
- Legumes (A Better Word is Legumes) / 18
- Fruits / 19
- Dried Fig - Henjiri Wuşk / 19
- Grapes Dried- Mewiji Wuşk / 20
- Grape Syrap - Doşawi Tre / 20
- Manna - Gezo / 21
- Helwa Gezo / 22
- Espon / 22
- Seeds / 22
- Nuts / 23
- Pistachios / 24
- Almonds / 24
- Qeqelu / 24
- Qazwan / 24
- Oils & Fats / 25
- Ghee / 25
- Nivişk / 25

- Rone Dug / 26
- Olive Oli / 26
- Walanut Oil / 26
- Almond Oil / 26
- Spices / 26
- Herbs / 27
- Milk and Chees / 28
- Mast (Yoghurt) / 28
- Yoghurt / 29
- Mastaw (Yoghurt Drink) / 29
- Mastaw Bokiz (Smokedmastaw) / 30
- Do (Buttermilk) / 30
- Yoghurt / 31
- Keşik / 31
- Sirej / 32
- Jaji / 33
- Penir Cheese / 34
- Penir Peste - Peniri Eyar (Cheese in a Sack) / 34
- Peniri Swer (Salty Cheese) / 34
- Quick Cheese / 34
- Lorik […] / 35
- Rubenar (Pomegranate Syrup) […] / 35
- Bread & Pastries / 37
- Dawdermani Nan (Bread Spices) / 38
- Nani Tiri (Flat Thin Bread) / 38
- Lewaş / 39
- Nani Hewrami / 40
- Kelane (Bread Stuffed with Spring Onions) / 41
- Şilkene / 41
- Kulere be Qime (Minced Meat Bread) / 42
- Bread with Gizlere / 43
- Kumanc/Kulere be Hengwine (Honey Bread) / 43
- Kulere Be Mast (Yoghurt Bread) / 44
- Sennusak (Stuffed Bread) / 45
- Neske Nan Be Spenag / 45
- Kulere be Run / 46
- Naw Saci / 47
- Kulere Sawar / 48
- Neske Nan (From Howler) / 48
- Kulere Qerebagi / 49
- Kulere be Gwez - Walnut Bread / 50

- Kulige / 51
- Walnut Kulige / 51
- Borek / 52
- Paru / 53
- Street Food / 54
- Other Foods Sold in the Street Will Be / 55
Drinks / 56
- Cold Drinks / 56
- Wine / 57
- Hot Drinks / 57
- Tea / 58
- Qay Şirin […] - Sweet Tea / 58
- Dişleme [...] / 59
- "Nanûça" / 59
- Coffee / 60
- Milk / 61
- Şerbet (Fruit Drink) / 61
- Şerbeti Qeysi [...] / 61
- Şerbeti Mewij [...] / 62
- Xoşaw [...] / 63
- Şerbeti Rêwaz / 63
- Şerbeti Bersile [...] / 63
- Şerbeti Naneqeysi […] / 64
- Şerbeti Henar […] / 65
- Eggs / 66
- Herre Papa From (Koya) / 66
- Kuku [Ku:Ku:] / 67
- Kuku with Dill / 68
- Circir […] / 68
- Mizroke […] / 69
- Mexleme Silq […] / 70
- Mexleme […] / 70
- Helke be Tirş […] / 71
- Helke be Letke […] / 71
- Şorbay Helke […] / 72
- Helke be Kewer […] / 73
- Mizraw Helke (Egg Soup) / 73
- Qewen be Spenag […] -Eggs with Spinach / 74
- Bayincan Be Helke […] — Eggs with Eggplant / 74

Kebabs & Other Dry Cooked Meats / 75
- Kebab Qime […] / 76
- Goşti Birjaw […] - Charcoal Grilled Meat / 77
- Şami Kebab […] / 78
- Qorme Piyaz […] - Fried Meat With Onions / 78
- Seng Sir […] With Bread / 79
Kiftes & Stuffed Meats / 80
- Şifte […] - Fried Minced Meat Fingers / 80
- Şifte Sewzi […]-Vegetable Şifte / 81
- Kifte Urfayi […] / 82
- Doqlu be Kifte […] / 83
- Kifte Birweş […] / 85
- Spinach Sauce / 85
- Spinach Sauce Or (Swiss Chard If Available) / 87
- Tomato Sauce / 87
…..

INTRODUCTION TO THE TRADITIONAL
Kurdish Cook Book

This is more than a cook book. It is a trip into the past on a journey through a culture that still remains. The Kurdish people are known for their hospitality and, as you read the pages of this book, you will see evidence of the cultural traditions carried out through their cooking, eating, and social experiences associated with the meals. It has been my observation that, in entertaining a large group, it takes six "foreign" women to prepare a meal that one Kurdish woman can do alone.

The names of the dishes have been translated from Kurdish script into an English phonetic form, to enable you to pronounce them. This has been a challenge, since there are some sounds in the Kurdish language that are not pronounced in English. Make a cup of chai, sit back, relax, and enjoy reading the anecdotes in this charming book; a representation of the Kurdish lifestyle and folklore.

Mary J. Zimmerman

Ingretients

Grains

Rice

Rice is grown in Kurdistan and is a very important staple food for the Kurds in the south and east of the country, whether added as a thickening to Ash or served steaming and perfumed (flavored) with the many stews of Kurdish cooking. You would never invite someone to your house and not serve them rice. Both short and long grained rice are used. Short grained rice is used most often as it is grown in southern Kurdistan. Long grain is more common in eastern Kurdistan.

Short grain rice is used especially in qubuli and thick soups and long grain for pilaus, though short grain is used for pilau in parts of Kurdistan. The rice that is used is always white. Broken rice is also used. The smallest pieces are usually ground and used for puddings and kiftes. The larger pieces are used for dolma and soups.

…..

Louisa Attar

Kurdish Cook Book

KHI

Kurdish Heritage Institute
Kurdish Cook Book
Over 254 pages of recipes of
Kurdish Cuisines from Greater Kurdistan
Collected by: Louisa Attar

Book Name: Kurdish Cook Book
Autor: Louisa Attar
Editors: Dr. Behruz Shojaee, Mary Jane Zimmerman,
Leslie Ashcraft, Vivian Han
photographers? Sheilan Osman, Ari Jabar,
Maryam Motaghiyan, And other sources sources

KHI Publication No: 100 - Suleimany
Graphic Designer: Maryam Motaghiyan & Karwan Salar
Printing: Aras Press and Publisher
First Printing: 2009
Prints Run: 1000
Registration No: (1843) Ministry of Culture

© All Rights are reserved to Kurdish Heritage Institute

Address: 22. Ali Naji. Suleimany City. Iraq
Telfax: 964 53 3137233
www.khi03.com
khi_2003@hotmail.com

Aras Press and Publisher