SOME SAMPLE KURDISH DISHES

Kubba

Ingredients:
500 gr fine bulgur
500 gr ground meat
1 onion, chopped
Almonds
Black pepper
Salt

Briefly was the bulgur in cold water, drain, and add a bit of salt and let stand. While the wheat is soaking, combine the meat, onion, almonds and black pepper. Knead well with the bulgur, then form into cylinders and boil in water with some butter or oil added. Serve accompanied by a salad.
A variation of kubba is to boil ribs, turnips, chickpeas and carrots together, and substitute rice for the bulgur; potatoes or egg may be added as well.

Şêx Maşhî

Ingredients:
400 gr chopped beef
5 eggplants of the long, narrow variety
5 zucchinis
A small amount of dried currants
1 onion
Parsley
Salt
Black Pepper
Tomato puree
Lemon juice

Hollow out the insides of the eggplants and zucchini. Sauté the onions, add the chopped beef and parsley. After the beef is browned, add the salt, black pepper, tomato puree and currants.
Fill the vegetables well with the meat mixture, and seal the end with a slice taken off the surface of the tomato (including the peel). Arrange the vegetables close together in a pot, add water mixed with a tablespoon or so of tomato paste just to cover. Bring to a boil, the reduce heat and simmer covered for 20 minutes.

Recipe sources: Cemşid Bender, Kürt Mutfak Kültürü ve Kürt Yemekleri (Kurdish Food Culture and Kurdish Foods), Berfin Press, Instanbul, 2003; and Mirella Galletti and Fuad Rahman, Kürt Yemek Kültürü (Kurdish Food Culture), Avesta Press, Istanbul, 2009.