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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
Taskababi One of the few Kurdish dishes with a spicy kick, this soup wonderfully balances the heat of the chilies and the acidity of the tomato and lemon. Ingredients Serves 6 =1/2 kilogram Bone-in beef =1 Large onion =2 Chili peppers =1 tbsp. Oil =3/4 cup Tomato paste =1/2 tbsp. Hot paprika =1/2 tsp Cinnamon =2 Whole dried lemons =1 tbsp. Salt 4Cover beef with water in saucepan and simmer for 2 hours or until tender. Set aside. 4Dice onion and saute in oil until translucent. Add spices and cook for 2 more minutes, and then add to pot with beef and broth. 4Reheat soup to a simmer and add tomato paste, stir until dissolved. Add chili peppers and dried lemons. 4Cook on simmer for 15 minutes, and serve with riice
Page 2 and 3: JOIN US AT THE TABLE I R A Q I K U
Page 4 and 5: SPECIAL THANKS TO OUR PARTNERS Acce
Page 7: INTRODUCTION Like many westerners,
Page 10 and 11: I spent the next week in my friends
Page 12 and 13: ples than the Kurds themselves? Thu
Page 18: Dyki Zana Dyki Zana 4 Favorite food
Page 25: Zaneb 4 Favorite food: Yaprax, kift
Page 33 and 34: W hile the Kurds have a long histor
Page 36: No electricity means no cold water
Page 41 and 42: Recipe from: Bahar Qolicha
Page 43 and 44: Mezowra Mezowra is a light and sati
Page 45: I love having guests, and I want th
Page 48 and 49: Recipe from: Mohammed Ingredients =
Page 51: Garlic Falafel Common in most Midea

cookbook

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