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Heritage

Food

Regional cuisines from the mountains and plains.

  • Dolma (yaprax)

    Stuffed vine leaves and vegetables

  • Kubba (kutilk)

    Bulgur shells with spiced filling

  • Nanê sêlê

    Thin saj flatbread

  • Kalaneh

    Herb-stuffed flatbread of Hawraman

  • Tirşik

    Sour herb stew of Dersim and Maraş

  • Ser û pê

    Head and trotters

  • Dokhwa

    Yoghurt soup

  • Penîrê giya

    Herbed cheese aged in skins

  • Gezo

    Manna sweet of the Zagros oaks

  • Mastaw (do)

    Yoghurt drink

Cite this page
APA

The Kurdish Cooperation Organization. (2026). Food. kurds.global. https://kurds.global/heritage/food/

Chicago

The Kurdish Cooperation Organization. 2026. “Food.” kurds.global. https://kurds.global/heritage/food/.

BibTeX
@misc{kco2026_heritage_food,
	author = {{The Kurdish Cooperation Organization}},
	year = {2026},
	note = {Licence: CC BY 4.0},
	title = {Food},
	url = {https://kurds.global/heritage/food/},
	howpublished = {https://kurds.global/heritage/food/},
}

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RIS
TY  - ELEC
AU  - The Kurdish Cooperation Organization
DA  - 2026///
PY  - 2026
ID  - kco2026_heritage_foo
N1  - Licence: CC BY 4.0
TI  - Food
UR  - https://kurds.global/heritage/food/
ER  -

Download .ris

Licence CC BY 4.0

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Sources

Open scholarly records on this subject, from approved indexes. Listed for reference, not yet reviewed.

  1. Nima Mohammadi, Nikoo Ostovar (2023). Chemical composition, fatty acid composition, and volatile compounds of a traditional Kurdish fermented cereal food: Tarkhineh. Food Chemistry Advances. DOI 10.1016/j.focha.2023.100187
  2. Peiman Esmaeilzadeh, Maryam Mizani, Mohammad Reza Ehsani et al. (2025). Characterization of a traditional ripened cheese, Kurdish Kope cheese: Proteolysis, microstructural, and rheological characteristics. Journal of Food Science. DOI 10.1111/1750-3841.70107
  3. Ahmadpour M, Shakibazadeh E, Ghoochani BZ et al. (2026). Explanation of barriers and facilitators to promote Food and Nutrition Literacy (FNLit) in Kurdish children: a qualitative study.. BMC Nutr. DOI 10.1186/s40795-026-01330-3
  4. Roman Hovsepyan, Nina Stepanyan-Gandilyan, Hamlet Melkumyan et al. (2016). Food as a marker for economy and part of identity: traditional vegetal food of Yezidis and Kurds in Armenia. Journal of Ethnic Foods. DOI 10.1016/j.jef.2016.01.003
  5. Andrea Pieroni, Hawre Zahir, Hawraz Ibrahim M. Amin et al. (2019). Where tulips and crocuses are popular food snacks: Kurdish traditional foraging reveals traces of mobile pastoralism in Southern Iraqi Kurdistan. Journal of Ethnobiology and Ethnomedicine. DOI 10.1186/s13002-019-0341-0

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Research and sources

Recent and relevant work on this page’s subject, from approved open scholarly sources. Metadata and links only. Titles stay as published. Not yet reviewed.

  1. Chemical composition, fatty acid composition, and volatile compounds of a traditional Kurdish fermented cereal food: Tarkhineh

    Nima Mohammadi, Nikoo Ostovar · 2023 · Food Chemistry Advances

    ArticleCrossrefDOAJOpen accessCC-BY-NC-ND-4.0

  2. Characterization of a traditional ripened cheese, Kurdish Kope cheese: Proteolysis, microstructural, and rheological characteristics

    Peiman Esmaeilzadeh, Maryam Mizani, Mohammad Reza Ehsani et al. · 2025 · Journal of Food Science

    ArticleCrossrefEurope PMC

  3. Explanation of barriers and facilitators to promote Food and Nutrition Literacy (FNLit) in Kurdish children: a qualitative study.

    Ahmadpour M, Shakibazadeh E, Ghoochani BZ et al. · 2026 · BMC Nutr

    ArticleEurope PMCOpen access

  4. Food as a marker for economy and part of identity: traditional vegetal food of Yezidis and Kurds in Armenia

    Roman Hovsepyan, Nina Stepanyan-Gandilyan, Hamlet Melkumyan et al. · 2016 · Journal of Ethnic Foods

    ArticleOpenAIREOpen access

  5. Where tulips and crocuses are popular food snacks: Kurdish traditional foraging reveals traces of mobile pastoralism in Southern Iraqi Kurdistan

    Andrea Pieroni, Hawre Zahir, Hawraz Ibrahim M. Amin et al. · 2019 · Journal of Ethnobiology and Ethnomedicine

    ArticleDOAJOpen access

Sources, licences and fetch dates: Crossref (Metadata facts, any use; abstracts may be publisher-owned and are never shown), 2026-10-23; DOAJ (Metadata CC0 1.0 (DOAJ); articles under their own open licences), 2026-10-23; Europe PMC (Metadata reusable; full text under each article’s licence), 2026-10-23; OpenAIRE (CC BY 4.0 (OpenAIRE Graph)), 2026-10-23.

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