cookbook

Zaneb recalls that her family was more fortunate than
most during this time of rationing. They had money to
buy the rations. Bahar says during conflict times, “We
used less of everything.” She could only get rice in
their diets twice a week, and she substituted potatoes
in for meat in her recipes. The recipes had to be prepared
over wood fires, rather than gas, as there was none.
Mohammed also speaks of the challenge of cooking
over wood—and the smoke. He made bread using
palm flour.
He goes on to explain that Kurds prioritize food over
other com forts because they remember having very
little to eat. He says Kurds eat fast, because they are
accustomed to having none.
Kurds are a social society. They are in and out of each
others homes. Most kitchens have a futon for visiting.
A woman’s pride is representing her family as a hostess,
which means offering steaming platters of food.
Perhaps most telling of the cultural effect conflict and
sanctions have had on the Kurds are these words from
Mohammed.
When guests came to visit,
we had no food to offer, and
it was very shameful