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A veritable Kurdish feast at a seyran (picnic).
I’ll describe some of the foods I’ve had. If you want to make them at home,
this young woman outlines some great Kurdish recipes. She doesn’t include some steps/measurements, but her recipes are a great deal more accurate than those you’ll get on the ground.
Kubbe. Meat wrapped in sticky rice and then friedfriedfried. It’s very fried.
Dinner: shufte (meatballs), brinj (rice), shillay bazam (okra soup), and garnish (anise, parsley, lemon, and cucumber).
Dinner in Dohuk: rice, shilay fasolia (white kidney bean soup), black olives, roasted chicken, salted cucumber & tomato salad, garnish (onions, lemon, etc).
Some weird Kurdish desert: yellow and green ice cream with funky vermicelli-type sweet noodles. And odd flavor – I haven’t decided whether I like it or not.
homemade naan (bread).
How to make naan: flatten bread into a disc, then stick it on the side of the half-dome ovens until cooked.
Ready to drink.
One kettle for tea, the other for hot water.
Bulk tea in the bazaar. Ceylon.
Dried mulberries (tu).
2 kilos of fish (masgouf)!
Kebap. Kurdish kebap always comes with some mezza – hummus, various salads, roasted peppers, roasted tomatoes, and a bunch of naan. I always ask for extra roasted tomatoes.
Shawarma. Some of them have veggies in it, like so. Other have just meat, with onions, lemon rind, cabbage, etc. added later.
Turkish Delight-type nougat sweets.
A sweet bread, filled with yummy date paste.
Shop in the bazaar. Tons of shops (in and out of the bazaar) have tubs of nuts and spices like these.
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