Food of the Kurdistan Region of Iraq

Food is similar in many regions, but it’s the mix of spices, herbs or flavours that make the difference, as well as regional tastes, styles, and available meats, fruits, and vegetables.

Food in the Kurdistan Region is rich in variety and flavour. The breakfast spread consists of soup (usually lentil or chicken), bread, yoghurt, olives, pickles, a range of cheeses, and lots and lots of fruit – dried, fresh, bottled and tinned. There is always plenty of figs, dates, watermelon, apples, peaches, black grapes, kiwi fruit, bananas and pineapple – served with walnuts, almonds, pistachio and delicious runny honey, but also with plum and apricot jams and marmalades, called recel, and sour, clotted cream called kaymak. My favourite is raisin walnut cake topped with kaymak. I found a good recipe for raisin walnut cake on http://turkishcookbook.com.

Lunch and dinner can consist of lots of meat – mainly chicken and lamb – grilled or braised, with piles of warm flat bread. Vegetables can include okra, aubergines/eggplant, tomatoes, zucchini, peppers, carrots, onions, and beans. Kofta (spicy meatballs), dolma (stuffed grape leaves), and kibbeh (deep friend meatball) are always on the menu with kebabs, biryani (rice and meat), tabbouli (bulgur, tomato and parsley salad), pickles, and meat or chicken curries. They’ll often add sultanas or currants to a meal for sweetness. Tashreeb is a favourite with bread, green peppers, tomato, onion and chillies - and, of course, river fish.

Dessert is usually simple, with fruit and baklava, or nougat, dried fruit, and Turkish delight – or more raisin walnut cake.

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