Kurdish Cook Book

Auteur :

Éditeur : Kurdish Heritage Institute	Date & Lieu : 2009-01-01, Sulaimaniya
Préface :	Pages : 256
Traduction :	ISBN :
Langue : Français	Format : 155x220 mm
Code FIKP : Liv. Eng. Att. Kur. N° 1193	Thème : Général

Présentation	Table des Matières	Introduction	Identité	PDF
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.

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.

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