Comments on: Kurdish Flat Bread and Unusual Connections

By: Sarah

Sarah — Fri, 27 Jan 2012 17:20:08 +0000

Thank you NazarBlue!

By: NazarBlue

NazarBlue — Fri, 27 Jan 2012 17:08:53 +0000

Great post! Love the photos too – she looks so kind. I stayed with a Kurish family while staying in Istanbul, my their food was great.

By: JPB

JPB — Mon, 21 Nov 2011 03:55:14 +0000

This was a wonderful read!
I enjoyed Kurdish cuisine while working with the Peshmerga in Ninewah. I wish I could remember the names of some of the meals, because they were DELICIOUS and I haven’t been able to find them elsewhere.

One that I rememebr distinctly were ground meat kabobs, usually cooked over coals on flat irons, served with flat bread, rice, tomato, onion, cucumber, and a thin tomato soup with chickpeas, onion, etc in it. I would form little tacos (I hate calling them that, but I don’t know what else to say!) and dip it in the soup.
This was lunch for me nearly every day for a year, and I do dearly miss it.

One that I didn’t have as often, but was stupendously delicions involved a fried chickpea crust similar to kibbeh, but rounder and flatter and much yummier.

By: APM

APM — Tue, 19 Jul 2011 20:49:24 +0000

I came across your blog while searching for Tanur bread. I happened to see some in a local Mexican/Arabic market and wondered what it was used for. I mention this post in my blog about writing, while talking about inspiration striking in the most mundane places. http://preview.tinyurl.com/4yh2zno

Thanks for all the great info!

By: Sarah

Sarah — Sun, 05 Dec 2010 20:40:20 +0000

Myriam, So happy you enjoyed this post. I will look for a recipe for kada. The one that my Aunt makes is with walnuts and cinnamon if I remember correctly. I will ask her if she makes them with cheese. Chitaah (means wheat in Hebrew) is a very heavy dish, especialy in the Israeli summer but my relatives always make it year round. They add special kubba (dumplings) filled with meat and pinenuts.