The kurdish

The Kurds are an ancient Iranian people who in the old days lived on the territory of a separate state called Kurdistan. Currently, Kurdistan is a region whose lands (an area of ​ ​ 450 thousand square meters) are divided between four different states - Turtz, Iraq, Syria and Iran.

Kurds profess Islam, which is reflected in the entire way of life of 30 million people. Due to constant disunity, Kurds have an incredible variety of dialects. Therefore, the Kurd from Iraq will not always understand his brother from Syria. Interestingly, this nationality got its name Kwrt (Kurds) because of its nomadic lifestyle.

Nomads constantly moved from place to place and lived in tents that gathered and understood instantly. With a nomadic lifestyle, the Kurds were engaged in agriculture and cattle breeding in order to get food for themselves. Centuries-old cultural traditions of the Kurdistan people were reflected in recipes for Kurdish cuisine.

Kurds are nomadic people who lived in different territories and closely interacted with their Turkish, Arab, Georgian, Armenian and Iranian neighbors. Kurdish dishes primarily consist of those ingredients that the nomadic Kurd could afford.

Kurdish tribes raised cattle and cultivated cereals, so the basis of the nomad diet was bread and bakery products and meat products. When preparing Kurdish dishes, lamb, beef, as well as poultry meat (chicken, duck or goose) are most often used.

Nomads are always ready to get out of place and move on the road, so the Kurds stocked up on provisions. For example, for the winter, Kurds always harvest meat. The recipe for Kaurma (Kurdish salted meat) has remained virtually unchanged over the millennia of the nation. During preparation process lamb or beef is cut into pieces and fried in animal fat.

The meat is necessarily salted well so that it is better stored, then laid out in a clay jug and poured with lamb fat. A kind of stew in Kurdish. Kurds use livestock to the maximum: pet meat is consumed, many dishes of national cuisine are made on the basis of animal fat, milk that cows or goats give is considered an essential ingredient.

The most popular among Kurds is sour milk and its derivatives. Usually Kurds use ghee milk to make a Katyk dish. For this dish, melted milk is fermented, if you dilute such a product with cold water, you get a new dish called Akilmast, which means in Kurdish - a drink that quenches thirst well.

Kurds have learned how to make cottage cheese and cheese from dairy products. Traditional Kurdish cheese is made from Katyk, which is poured into special bags, then suspended from a special perch and let the serum drain. Kurdish cottage cheese is made from whole milk.

First, the milk is brought to a boil, and then the starter is carefully poured into it. Milk along with the starter continue to boil until the curd mass is formed. In the process of making cottage cheese, Kurds remove cream from milk and prepare sour cream and butter from it.

Kurdistan's folk cuisine is rife with recipes for dairy and meat soups, with the addition of cereals, noodles, rice, vegetables and lentils. Kurds sweet tooth, they just adore pastry with sweet toppings. Treats Kurds like to cry tea or coffee. the national weakness of the harsh nomads is stuffed patties, sweet tortillas and halva.