Traditional Kurdish food?!
Traditional Kurdish food?
Can anyone tell me some traditional Kurdish dishes and briefly what they comprise of. I want to cook someone a meal who is Kurdish and I want it to be a surprise, so I cant ask them myself.
Answers: I answered this question a while ago, so I'm just going to copy/paste it for you.
I am 1/4 Kurdish, 1/2 Persian, and 1/4 Turkish!
For chicken Kabab, use: Lot of lemon juice, chopped onion, salt, pepper, olive oil, and Saffron, lemon pepper, tumeric. Mix all these ingredients in a huge bowl and cut the chicken (preferably dark meat, skinless) and let it sit in the fridge for a few hours.
I also suggest going to a Persian store and if you can buy this brand of Kabab mix: "SADAF"... that's all you need and some oil, it comes out really amazing and cut your time for preperation.
I remember my grandma making this dish called Kurdish "Gheimeh" and it was amazing.
Ingredients:
Lean ground beef (93%) 1lbs
yellow split peas 3/4 cup
Onion, one large or two meduim
Spices: salt, pepper, tumeric, saffron
Dried lemons (You can find this in Persian store) 7 or 8 of them.
Long grain Basmati rice. 2 cups
Vegtable or corn oil (do not use olive oil)
Frozen thin slice french fries or those thin sliced potatoe chips that come in an cylinder containers. (looks like oeatmeal containers in the chips area)
Rice:
In a large pot, boil water (6 cups) and add some salt, add the rice and let it boil for 10-15 mins. The rice should be aldente like the pasta, do not let it cook too long as you have to constantly check to see it's not turning too soft. Once the texture is right, drain the water and pour warm water on top of it to get rid of any excess starch on the rice. Let it sit in the drainer for about 10-15 minutes till the water is all gone.
Add some oil to the bottom of the same pot, return the rice to the pot creating a cone shape. Take a large paper towel and place it on top of the pot and put the lid on top of the towel. This ensures that the steam will stay in the pot making the rice cook better. Place on low temprature for about 45-50 minutes.
Stew (gheimeh):
Saute the finely chopped onions in iol till it's gold color. Ad 1/2 teaspoon of tumeric and mix well. Add the ground beef and saute, add salt, pepper, and another 1/4 teaspoon tumeric. Once the meet is brown as well, ad 4 cups of water. Cover the mixture and reduce heat to medium-low.
At the same time, in a seperate smaller pot, bring some water to boil and cook the lentils till they are soft. I think it'll take 15-20 minutes but am not sure, so you have to be the judge when they are soft. Once done, just drain and put aside.
Back to the main pot: After 15 minutes add the dried lemons and a generous amount of grinded saffron. Let it cook for another 20 minutes. If the water is low, just ad a little bit of water at a time. The consistancy should be like a spagetti sauce. Once you feel that the consistacy is right, add the split peas and let it simmer for 5 more minutes. Overal this should take only about an hour or max 70 mintes.
For serving: Serve the rice in a platter and the stew in a large bowl and palce a dome of french fries or chip in the middle. You can put the excess fries or chips on the side so your guest can take extras. They should take some rice and pour the stew on top of the rice.
Serves 4.
For side dish, you can make a salad by dicing tomatos, cucumber, and finely chopped red onions. Season with salt, pepper, and either dry or fresh mint and parsely. For the dressing use lemon juice and olive oil.
If you want to make the kababs, the white rice and this salad are perfect sides. I promise you he/she will love it...
Good luck and I hope this helped. hi i work with kurdish and they tell me they eat a lot of chicken and rice which is cooked with alot of oil in the rice when its cooked so try cooking the chicken and mix it with rice and add oil also they eat i think its spelt like this backwala for pudding if you look it up on the internet it will tell you how to make it or you can order it online http://answers.yahoo.com/question/index?...
its the same as turkish food kebabs rice soup made from red lentils onion and lemons simple but nice and baklava Kurdish Chickpea Salad
1/4 cup extra-virgin olive oil
1 tablespoon toasted cumin seeds
1 small red onion, finely chopped
1 clove garlic, minced
1/2 inch fresh ginger, grated
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
2 tablespoons fresh lime juice
1 large tomato, diced
2 cups canned chick-peas, rinsed and drained (may substitute black beans, kidney beans, or white beans)
1/2 cup chopped fresh cilantro
Heat oil in pan and add cumin seed, cook just till fragrant.
Add the onion and garlic and cook until onion is tender.
Add the ginger, salt, pepper, cayenne, lime juice, tomato, and chickpeas, and simmer for 5 minutes or until hot.
Serve salad hot, garnished with chopped cilantro leaves.
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Tolmê Bibera (Sweet pepper stuffed with rice and minced lamb meat)
INGREDIENTS:
about 10 bell peppers maybe more
1 1/2 cups cooked white rice
1/4 cup of chopped onion
about a pound or so of lean ground beef (can probably use ground lamb too)
Dill & Lemon seasoning mix (good one to try "It's a Dilly")
one table spoon of beef bouillon
salt to taste
1 chopped tomatoes (small peices
first cut a hole out of the top of the peppers so you can take the insides
out. you will put some oil on a pan to kind of burn the peppers skin a bit.
keep them in the heat until they are not hard anymore. put them aside
now in a large pan, add a bit of oil (not so much because the beef will let
out a bit of fat) and when the oil gets hot add the onions and tomatoes. In
about a minute add the beef the bouillon and a good shake of the dill mix.
When the beef is cooked add the white rice and some more dill mix or taste it
to see if its enough seasoning..add some salt mix beef and rice well. when it
is well mixed stuff the peppers. good with salad and tabouleh nothing is fresh or real