Assyrian cuisine
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Assyrian cuisine is the
cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...
of the
indigenous Indigenous may refer to: *Indigenous peoples *Indigenous (ecology), presence in a region as the result of only natural processes, with no human intervention *Indigenous (band), an American blues-rock band *Indigenous (horse), a Hong Kong racehorse ...
ethnic Assyrian people,
Eastern Aramaic The Eastern Aramaic languages have developed from the varieties of Aramaic that developed in and around Mesopotamia (Iraq, southeast Turkey, northeast Syria and northwest and southwest Iran), as opposed to western varieties of the Levant (modern ...
-speaking
Syriac Christians Syriac Christianity ( syr, ܡܫܝܚܝܘܬܐ ܣܘܪܝܝܬܐ / ''Mšiḥoyuṯo Suryoyto'' or ''Mšiḥāyūṯā Suryāytā'') is a distinctive branch of Eastern Christianity, whose formative theological writings and traditional liturgies are expr ...
of
Iraq Iraq,; ku, عێراق, translit=Êraq officially the Republic of Iraq, '; ku, کۆماری عێراق, translit=Komarî Êraq is a country in Western Asia. It is bordered by Turkey to Iraq–Turkey border, the north, Iran to Iran–Iraq ...
, northeastern
Syria Syria ( ar, سُورِيَا or سُورِيَة, translit=Sūriyā), officially the Syrian Arab Republic ( ar, الجمهورية العربية السورية, al-Jumhūrīyah al-ʻArabīyah as-Sūrīyah), is a Western Asian country loc ...
, northwestern
Iran Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...
and southeastern
Turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...
. Assyrian cuisine is primarily identical to Iraqi/Mesopotamian cuisine, as well as being very similar to other
Middle East The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabian Peninsula, Arabia (including the Arabian Peninsula and Bahrain), Anatolia, Asia Minor (Asian part of Turkey except Hatay Pro ...
ern and Caucasian cuisines, as well as
Greek cuisine Greek cuisine (Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, oli ...
,
Levantine cuisine Levantine cuisine is the traditional cuisine of the Levant. Perhaps the most distinctive aspect of Levantine cuisine is ''meze'' including ''tabbouleh'', ''hummus'' and ''baba ghanoush''. Levantine dishes * Arabic coffee (قهوة عر ...
,
Turkish cuisine Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern Eur ...
,
Iranian cuisine Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 ( ...
,
Israeli cuisine Israeli cuisine ( he, המטבח הישראלי ) comprises both local dishes and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the Israel, State of Israel in 1948, and particularly since the late 1970s, a ...
, and
Armenian cuisine Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from Eu ...
, with most dishes being similar to the cuisines of the area in which those Assyrians live/originate from. It is rich in grains such as barley, meat, tomato, herbs, spices, cheese, and potato as well as herbs, fermented dairy products, and pickles.


Lunch and dinner

There is no difference to lunch and dinner to Assyrians as there are with some other cultures, they are referred to as ''kawitrā w kharamsha'', or ''ˁurāytā w ḥšāmtā'' (ܚܕܝܐ ܘ ܥܫܝܐ). Lunch and dinner typically consist of
basmati rice Basmati, , is a variety of long, slender-grained aromatic rice which is traditionally grown in India, Pakistan, and Nepal.
which can be prepared either plain, red (''smooqah''), yellow (shaootah), or plain with fried miniature
noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indo ...
called ''sha'riya.'' Alternatively, there is also green rice (''reza qeena''), which is flavoured and seasoned with
lima beans A lima bean (''Phaseolus lunatus''), also commonly known as the butter bean, sieva bean, double bean, Madagascar bean, or wax bean is a legume grown for its edible seeds or beans. Origin and uses ''Phaseolus lunatus'' is found in Meso- and Sou ...
and
dill Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth ...
, which give it a green colour. In place of rice, ''gurgur'' (
burghul Bulgur (from tr, bulgur, itself from fa, بلغور, bolġur (bolghur)/balġur (balghur), groats ), also riffoth (from biblical he, ריפות, riffoth) and burghul (from ar, برغل, burġul ), is a cracked wheat dish found ...
or "''perda''" in
Assyrian Assyrian may refer to: * Assyrian people, the indigenous ethnic group of Mesopotamia. * Assyria, a major Mesopotamian kingdom and empire. ** Early Assyrian Period ** Old Assyrian Period ** Middle Assyrian Empire ** Neo-Assyrian Empire * Assyrian ...
) can be prepared in the same way as rice. Beef and chicken ''
Kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...
'', grilled on skewers or a spit, are also commonly eaten at mealtime. ''
Biryani Biryani () is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and so ...
'' is an Assyrian rice dish with sha'riya made of green peas, fried cubed potatoes, almonds, raisins, sliced hard boiled eggs, and chicken. ''Rezza Smooqah'' (red rice) is often made with chicken or meat. Rice is usually accompanied with a stew, called ''shirwah'', with a broth basis (prepared with tomato paste, water, spices) and a main vegetable ingredient (potatoes, beans,
okra Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with su ...
, string beans,
spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...
,
cauliflower Cauliflower is one of several vegetables in the species ''Brassica oleracea'' in the genus ''Brassica'', which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the ...
, or
zucchini The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are stil ...
). Beef, chicken, or ox tails can be added according to taste and availability. During Lent, meat is omitted for religious reasons. A traditional Assyrian salad is cubed tomatoes, cucumbers, peppers, and red onions made with a homemade dressing of lemon, vinegar, salt, pepper, and olive oil. Other various types of Assyrian special dishes include ''thlokheh'' (
lentils The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest produ ...
cooked with
curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in tradit ...
and sha'riya),
kofta Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meatusually beef, chicken, pork, lamb or mutto ...
(''kipteh'', ground beef meatballs flavored with parsley, rice, onion, and spices in a tomato based stew), ''kuba hammouth'' (ground beef long meatballs with an outer cracked wheat shell, much similar to Syrian and Lebanese fried
kibbeh Kibbeh (, also kubba and other spellings; ar, كبة, kibba; tr, içli köfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding ...
), and girdo (or girdu) is a porridge made of rice and sour yoghurt, served with date or fig syrup. Other traditional Assyrian specialities include '' Tepsi'' (a casserole made in layers of fried potato, fried eggplant, fried green peppers, fried onions, meat, and tomatoes drenched in a tomato sauce and baked in the oven, not unlike the
Levantine Levantine may refer to: * Anything pertaining to the Levant, the region centered around modern Syria, Lebanon, Israel, Palestine, and Jordan, including any person from the Levant ** Syria (region), corresponding to the modern countries of the Lev ...
version of
moussaka Moussaka (, , ) is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. The best-known version in Europe and the Americas is the Greek vari ...
), ''shamakhshi'' (fried rolled eggplant stuffed with ground beef in tomato sauce), ''
Dolma Dolma (Turkish for “stuffed”) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with whol ...
'' (rice and tomato sauce stuffed in grape leaves, cabbage, various peppers, zucchini, and eggplant), ''
Masgouf Masgouf (Arabic: المسكوف), is a Iraqi cuisine, Mesopotamian dish consisting of seasoned, grilled carp; it is often considered the national dish of Iraq. Geographical distribution The Iraqi capital city Baghdad prides itself on making the ...
'' (fish spiced with olive oil, salt, and turmeric, topped with tomatoes, potatoes, and onions then oven-baked) and ''
Lahmacun Lahmacun ( pronounced ''lahmajoun'') or Lahmajo ( hy, Լահմաջո) is a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with ...
'' (flatbread topped with ground beef, tomato paste, spices, and onions). Sesame seeds are important to the cuisine and used to make tahini, there is even an Assyrian folk tale about the gods drinking sesame wine on the night before they created the earth.


Soups and stews

Boushala (or bushala'')'' is one of the oldest known dishes, it is a yoghurt-based soup with assorted greens such as swiss chard or spinach and bulgur wheat. This soup can be served hot or cold. Dikhwah (or dokhwa) is a dried yoghurt-based heavy stew with barley and meat. Harissa (or hareesa) is a porridge made with hulled wheat berries, and deboned chicken or beef, and broth, sometimes eaten with butter or cinnamon. Tashrib (or tashreeb) a soup made of chickpeas, onions, and chicken or lamb meat, often served on top of bread at breakfast. Tashrib is similar to a Syrian dish called
fatta Fatteh ( ar, فتّة meaning ''crushed'' or ''crumbs'', also romanized as ''fette'', ''fetté'', ''fatta'' or ''fattah'')Patai, 1998, p. 98. is an Egyptian and Levantine dish consisting of pieces of fresh, toasted, grilled, or stale flatbread c ...
and an Iraqi dish called tashghib, there are variations of the dish that may include more toppings like lentils, noodles, and pomegranate. Pacha (is similar to Armenian and Turkish dishes) this heavy stew consists of lamb stomach stuffed with rice, brain, tongue, liver, or offal.


Desserts

There are several different types of desserts such as cakes and cookies, which include ''
baklava Baklava (, or ; ota, باقلوا ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre- Ottoman origin of the ...
'', '' kulecheh'', '' kadeh'', ''nazoochi'', and others. Due to the influence from the post- Ottoman occupation of Iraq and Syria by the
British British may refer to: Peoples, culture, and language * British people, nationals or natives of the United Kingdom, British Overseas Territories, and Crown Dependencies. ** Britishness, the British identity and common culture * British English, ...
and French many customs were picked up from the colonial administrators, and tea and biscuits are often eaten as snacks. ''Kadeh'' looks like a thick yellowish flat bread though it contains plenty of butter, eggs, and sugar which renders it a very sweet pastry. '' Kadeh'' are usually prepared alongside ''kulecheh'' and are served during Christmas''.'' ''Nazoochi'' is similar to ''kadeh'' but sweeter and cut into a triangle shape; it is served during tea time or during social events.


Beverages

Alcoholic beverages are consumed at different rates in the Assyrian community depending on geography. '' Arak'' is one of the most popular alcoholic beverages and can be distilled from grapes or dates. It is a strong alcohol so it is often served with food; it tastes like black liquorice and is clear until mixed with water, which then becomes milky-white. Assyrian rural communities have often traditionally brewed their own organic
wheat beer Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include Lambic (made with wild ye ...
and produced their own
wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...
. Daweh is a popular yogurt drink made with yogurt, water, salt, and sometimes mint. It is consumed during the summer when it is hot.
Black tea Black tea, also translated to red tea in various East Asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from ...
is almost always drunk in the morning with Assyrian breakfast. Assyrian tea is drunk with sugar and evaporated milk, as opposed to regular milk or cream.
Dried lime tea Dried lime tea, also known as chai noomi basra, noomi basra tea or loomi tea, is a type of herbal tea made from dried limes that is traditional to the Arab states of the Persian Gulf and Iraq. Preparation Loomi tea is made by seeding the dried ...
, or ''chai noomi basra'', an Arab
herbal tea Herbal teas, also known as herbal infusions and less commonly called tisanes (UK and US , US also ), are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. Oftentimes herb tea, or the plain term ...
, may be consumed to treat upset stomachs and indigestion. Traditional Assyrian coffee is made in a large bronze jezve (which is covered with Assyrian imagery) and is served sweetened, similar to Turkish coffee.
Turkish coffee Turkish coffee is a style of coffee prepared in a ''cezve'' using very finely ground coffee beans without filtering. Preparation Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are c ...
, which is a hold-over from Ottoman times, is often prepared the same way.


Gallery

File:Ash-e-doogh.jpg, Bushala (or boushala) File:Kibbeh3.jpg, Typical
kubba Kibbeh (, also kubba and other spellings; ar, كبة, kibba; tr, içli köfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding ...
File:Koofteh tabrizi.jpg, Kipteh File:Okra stew in Turkey.jpg, Okra stew File:Serupe1.jpg, Pacha File:Armenian dish dolma 4.jpg, Dolma File:Tepsi-Baytinijan.jpg, Tepsi File:Dum Biryani Plate.jpg, Biryani File:Moroccan Lentil Soup.jpg, Tlokheh (lentil soup) File:Kubbeh Matfuniyah.jpg, Kouba stew File:Iraqi Kleicha.jpg, Kleicha File:Hareesaassyrian.jpg, Hareesa (wheat porridge) File:Assyriandekhwa.jpg, Dekhwa (barley soup) File:Yogurt and Rice aka Curd Rice.jpg, Gerdoo File:Rice and beans.jpg, Green rice


References


External links


AAA of Modesto - Assyrian Recipes
{{Mediterranean cuisine Iraqi cuisine Turkish cuisine Iranian cuisine Syrian cuisine Levantine cuisine Mediterranean cuisine Middle Eastern cuisine