KCO
Kurdish cuisine by region
Kurdish food from the mountains to the cities, and what it carries of history and family.
Kurdish cuisine by region
Kurdish food from the mountains to the cities, and what it carries of history and family.
Level
Foundations
Who it is for
Families, cooks, cultural organisers and curious newcomers.
Format
Online, with recipes, and cooking sessions a Community Cell may host.
About 10 hours. Hours are an estimate.
What you will be able to do
- Name regional dishes from each part of Kurdistan.
- Cook three dishes from different regions.
- Explain the food of Newroz and other occasions.
- Document a family recipe and its story.
Modules
- A map of flavours. Regions and their kitchens.
- Bread and dairy. Flatbreads, yoghurt and cheese.
- Rice, bulgur and dolma. Everyday staples.
- Mountains and herbs. Wild greens and foraging.
- Festival food. Newroz and family occasions.
- Food in the diaspora. Shops, substitutions and new traditions.
Assessment
Cook one dish and write down where it comes from and who taught it.
Status
Draft outline for scholarly review. The lessons, readings and questions are in preparation. Completion is recorded; nothing is accredited.
Course code: KCO-FOD-01.