A FOOD TRADITION
Iraqi Kurdish Cuisine
A Kurdish cooking tradition of northern Iraq featuring breads, bulgur preparations, herb-filled dishes, rice, and substantial seasonal stews.
Dishes linked to this cuisine
1–8 of 8
Doqlyw
Doqlyw is an Iraqi Kurdish savory bulgur preparation commonly cooked with yogurt, onion, and herbs until thick and spoonable.
Kelane
Kelane is an Iraqi Kurdish stuffed flatbread made from wheat dough filled with chopped green onion and cooked on a griddle or hot surface.
Kurdish Kofte
A savory Kurdish meatball dish made from seasoned ground meat, commonly with rice or another grain binder, onion, and herbs or spices, then shaped and cooked.
Kurdish Rice with Lentils
A savory Kurdish rice dish combining cooked rice and lentils with onion, oil, and seasoning, often served hot as a substantial main or side dish.
Kurdish Shifta
Kurdish Shifta is a seasoned meatball or minced-meat preparation commonly shaped into patties or small balls and grilled, fried, or cooked in a sauce.
Kutilk
Kutilk is an Iraqi Kurdish stuffed bulgur dumpling, typically formed around a seasoned minced-meat and onion filling and boiled or steamed.
Nan-e Kulere
Nan-e Kulere is a Kurdish yeast-leavened flatbread made from wheat flour, water, salt, and sometimes a little oil before being baked or cooked on a hot surface.
Xoreste Rwas
Xoreste Rwas is a Kurdish rhubarb stew in which tart rhubarb is simmered with lamb, onion, herbs, and seasoning until tender.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.