Herbs and Spices Used in Kurdish Cuisine

By Jessica Rogers May 7, 2023 18 mins read 90 Views

Kurdish cuisine is the traditional cuisine of the people from Kurdistan, which consists of parts of Iran, Iraq, Syria, and Turkey. It is similar to Turkish cuisine and has influences from Indian and Armenian culture.

The Kurdish diet is a combination of various fresh fruits, vegetables, bulgur wheat, rice and breads. Meat is also a staple.

Spices

Kurdish cuisine is a complex blend of herbs and spices, vegetables, rice, and meat. These dishes are often hearty and can take hours to cook.

The heart of a Kurdish home is the kitchen, where elaborate pilafs and roasts are prepared for special occasions. But the Middle Eastern cuisines also offer many recipes that can be streamlined to accommodate a weeknight dinner menu.

One common staple is fasolia, a white bean stew made with soaked dried beans in a broth of sauteed onions and garlic, tomatoes (and/or tomato puree), and water or stock. This dish is a favorite among Kurds and can be enjoyed on its own or with rice, salad, or flatbread.

Bulgur wheat is another common grain used in Kurdish cooking. Similar to brinji sor (red rice), it is cooked in a mixture of water, stock, and tomato sauce until the grain becomes tender. The exact ingredients and method of preparation varies by region, but a typical process involves soaking, parboiling, and draining the rice before adding liquid to it.

Herbs

Herbs are a key element in many traditional Kurdish dishes. They are used in soups, main courses and desserts alike.

Several types of herbs are widely used in Kurdish cuisine including parsley, coriander, and mint. In some dishes, such as dolma (stuffed grape leaves), these herbs are added to the filling along with rice and minced meat.

Another herb commonly found in Kurdish cuisine is pistachio. It is a popular ingredient in many Kurdish meals and is also often added to desserts such as asure, or Noah's pudding.

A recent ethnobotanical study of the wild food plants and foraging customs in Southern Kurdistan has revealed that this area is rich in biodiversity. Furthermore, many of these plants are still utilized by the local population and have significant health benefits.

Vegetables

Kurdish cuisine is characterized by a rich and varied use of vegetables. This is largely due to the country’s climate and soil, which is suited to a wide variety of plants.

One common vegetable in Kurdish cooking is grape leaves, or yaprakh, which are stuffed with rice and a mix of fresh dill, spring onions, turmeric and thyme. Traditionally, this is made during the spring when grape leaves are abundant, but it can also be prepared with other vegetables such as shallots, courgettes, aubergines and tomatoes.

Other ingredients commonly used in Kurdish cuisine include pomegranates, figs, and walnuts. In addition to these, Kurdish cuisine also includes dairy products from sheep or cow milk.

During breakfast, flat bread, cheese, honey and sheep or cow yogurt are consumed. For lunch, vegetables are simmered in a tomato sauce to make a stew. During dinner, meat is often served with side dishes. At the end of the meal, various sweets are eaten.

Meat

Kurdish cuisine is a traditional and varied culinary style, with a wide variety of herbs and spices, vegetables, rice and meat.

The meat that is most commonly used in Kurdish dishes includes lamb, beef and chicken. Cig kofte (similar to steak tartare) and samoon are also popular, along with kebabs.

Another spice that is often used in Kurdish food is sumac, a tart, tangy, citrus-like spice from southeast Turkiye. It can be found in a number of different foods, such as kebabs, raw meatballs and onion salads.

During breakfast, the typical dish is naan bread, tahini with grape syrup and black tea or buttermilk (mastow). For lunch and dinner, various meat based dishes are eaten such as koftas, sawer and fasolia.

Frequently Asked Questions

What are some of the best Thai spices you can find?

Galangal, galangal, coriander, turmeric, ginger, cinnamon and clove are the best Thai herbs. Cayenne pepper and clove are also good spices.

Rose petals, bay, pandan leaves (curry leaves), curry leaves; pandan leaves; kaffir lime leaf leaves; vanilla beans; tamarind pods; lemon grass, basil, and mine are some other valuable spices.

Almond Meal vs. Almond Flour: What's the Difference?

A almond meal is a versatile almond flour alternative that can be used to bake, cook, or even make nut-free dishes.

Almond flour might also contain gluten, which can make it hard to digest. It is important to avoid gluten-free products if you have celiac or other digestive disorders.

Almond flour isn’t considered a superfood per se but it does contain healthy fats, fibre and protein and no cholesterol.

The nutritional benefits of the almond meal include magnesium, copper, iron, zinc, manganese, phosphorus, potassium, calcium, and vitamins A, B1 (thiamin), and C. In addition, it provides 25 percent of the daily value for folate, 20 percent for niacin, 15 percent for pantothenic acid, and 5 percent for riboflavin.

Almond flour is made from almonds and contains monounsaturated fat acids. Almond oil, however, contains polyunsaturated oils. Both can lower LDL cholesterol and increase HDL cholesterol.

Almond flour is also high in antioxidants, such as phenolics, flavonoids and proanthocyanidins. These compounds protect against oxidative damage caused by free radicals.

An experiment published in the Journal of Agricultural Food Chemistry showed that almond flour has an equivalent antioxidant activity to that of blueberries.

Almond flour is typically sold along with almond milk, which is fortified to add additional nutrients.

What is the difference between cooking Whole and Ground Spices? Ground Spices?

There are no differences between cooking with whole spices or ground spices. After harvesting, spices are ground. So there is no difference in quality.

However, the price differences are significant. Whole spices cost more because of the labour involved in processing them. But the flavour is well worth it.

Buy whole spices and you'll often receive additional discounts. You might get a discount if your entire bag is of cinnamon sticks.

The same goes for nutmeg, cloves, ginger, cardamom, etc. These spices can be purchased in bulk to save money.

Ground spices are also more durable than whole spices. Ground spices lose their potency rapidly due to oxygenation.

Whole spices are a great way to add personality and flavor to your recipe.

You can make a delicious curry by using whole turmeric in place of ground turmeric. For chicken dishes, whole coriander seeds can be ground to make a spice blend.

Additionally, spices need to be ground. If you're buying whole spices it makes sense for you to buy large quantities. You won't run low on spices if you buy large quantities.

What are the most common spices, condiments and seasonings that Thais use in their cuisine?

Thai cuisine is a combination of influences from all over Asia. Its roots are in India and China as well as Southeast Asia.

The essential ingredient of Thai food is freshness. Ingredients that are quickly cooked and picked at the right time will have more flavour. This is why meat, fish, vegetables, fruits, herbs, nuts, seeds, and grains are often eaten raw and served hot.

Sauces and spices add depth and flavor to dishes. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. are used frequently.

What is the difference between curried curry and curried curry?

There is no difference in spelling. Both words refer the same thing: Indian food that uses meats and vegetables along with different seasonings.

Curry derives its name from the Hindi word kari which means "to rub." The spice mixture is then applied to the food. Curry foods are usually cooked until golden brown.

Curried dishes were once reserved for special occasions, but today, they're enjoyed frequently throughout India. You can choose from chicken, beef, lamb or fish as well as vegetables and rice.

Curried dishes are typically served alongside plain white rice. A raita (a yogurt-based sauce) or a chutney is another common accompaniment.

Which ten spices are most in demand?

Spices can be used in food and drink flavoring. Some spices are more well-known than others. There are hundreds of different spices. Let's take a look at the top ten most loved spices and see why they are so popular.

Spices are vital in cooking as they add flavor and aroma without adding calories. Many spices contain essential vitamins, minerals, and help to keep our bodies healthy.

Here are the ten most widely used spices.

Cinnamon – This spice has been shown to lower cholesterol and improve digestion. It helps prevent the flu and colds.
Garlic – This spice aids in fighting infections and boosts immunity. It aids in digestion and lowers blood pressure.
Oregano – This spice increases energy levels and improves athletic performances. It helps to fight infection and improve memory.
Black Pepper – This spice is high in antioxidants, and has anti-inflammatory capabilities. It also helps reduce stress and heart disease.
Basil -Basil also contains vitamin K and calcium. It is also known to boost metabolism and fight cancer cells.
Salt & Vinegar - These two ingredients make a tasty combination. Both vinegar as well as salt are highly effective against viruses.
Cloves – Clove oil can be used to treat sore throats and toothaches. It helps to ease muscle spasms.
Ginger – Ginger has been proved to relieve nausea and morning vomiting during pregnancy. It clears congestion and helps to relieve headaches.
Curry Powder – Curries have existed since antiquity. They were made originally with coconut milk. We now use other oils or base oils like ghee.
Turmeric – One of the oldest medical herbs is turmeric.

These ten spices are a great way to spice up your food. You might be amazed by the results.

Statistics

According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)

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How To

Do You Know How To Make Curry Paste?

Curry paste is made from dried chillies, shallots and galangal root. It also contains lemongrass, galangal root (lemongrass), lemongrass, kaffir Lim leaf, garlic, shrimp paste and sugar. It is an important ingredient in Thai cuisine.

Curry paste is one the most loved condiments in Southeast Asia. This unique flavor can be added to many dishes including curries, soups and stir-fries as well as rice dishes, noodles, desserts, and rice dishes.

It's very simple to make this at home. Just follow our step-by-step guide below:

Step1 - Prepare Ingredients

Before you can start the recipe, it is important to have all the ingredients ready.
Peel and chop shallots (about two cups). Cut galangal root in small pieces, about 3 inches long. Set aside.
Next, slice four garlic cloves. Finely chop the lemongrass stems to about 1/2 inch in thickness.
Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
Next, trim the kaffir lime leaves into strips about 5 inches in length. Set aside the white portion of the stem.
After that, wash and drain shrimp paste (about 6 ounces), then coarsely mash it.
Finally, measure the sugar and salt.

Step2 - Grind Ingredients

Grind all ingredients together until smooth.
It should have a texture similar to peanut butter.
Not to worry if the dish contains too much oil, you can use water to replace it.

Step3 - Add Coconut Milk

Mix the coconut milk into the mixture.
You should slowly add the coconut milk so that it doesn't get too sticky.
If you prefer less spice, add less chillies to the recipe and more galangalroot.
If you like it spicier, add more chillies and less galangal root. The end result should be delicious.

Step4 - Serve