Kurdish cuisine

Geymar (known as Kaymak in Turkey) is an Iraqi thickened cream that is traditionally made using water buffalo milk. It is indulgent and addictive, typically served for breakfast with flaky pastry called Kahi, and smothered in either honey or date molasses. You can recreate it at home using a mixture of cow's milk and whipping cream for the ultimate breakfast treat!

A few weeks ago, some of the guys in the house decided some culinary experimentation was necessary and set off to make kubbah, a traditional Kurdish dish. Well, it’s a bit of a misnomer to ca…

Kutilk means stuffed dumplings in Kurdish and they can be made in many ways. Learn how to make your own authentic vegan Kurdish kutilk here.

Iraqi kuba 🇮🇶 kubbat potato (Iraqi Cuisine potato chop)

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Angie Meeker is raising funds for The Kurdish Cookbook: Recipes from Northern Iraq in English on Kickstarter! The Kurdish Cookbook is a collection of organic ethnic Kurdish recipes from the Kurdish culture in Northern Iraq, written in English.

Andrew Zimmern's hearty Kurdish dumplings are filled with a nicely seasoned mix of beef and lamb and simmered in a tangy, tasty broth.

This recipe features tender lamb served over a bed of yellow rice and garnished with crunch almond and raisins. An Iraqi national dish for celebrations and gatherings.