KCOkurds.globalKCO文化遗产
搜索
账户
语言简体中文18

文化遗产

饮食

山区和平原的地方菜系。

  • 多尔玛（yaprax）

    酿葡萄叶和酿蔬菜

  • 库巴（kutilk）

    裹有香料馅的碎麦外壳

  • 鏊饼（Nanê sêlê）

    萨吉薄饼

  • 卡拉内（Kalaneh）

    哈乌拉曼的香草馅大饼

  • 蒂尔希克（Tirşik）

    德西姆和马拉什的酸味香草炖菜

  • 瑟尔乌佩（Ser û pê）

    羊头与羊蹄

  • 多赫瓦（Dokhwa）

    酸奶汤

  • 佩尼雷吉亚（Penîrê giya）

    在皮囊中熟成的香草奶酪

  • 格佐（Gezo）

    扎格罗斯橡树林的甘露甜食

  • 马斯陶（do）

    酸奶饮料

引用本页
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/},
}

下载 .bib

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  -

下载 .ris

许可 CC BY 4.0

开始之前 库尔德合作组织是一个相互学习的社群联合体。它不是大学，不主张任何公共权力，也不服务于任何政府、政党或宗教机构。

外部来源保留各自的许可。列出或链接不代表背书。

本页面如何处理证据

每个数字都标明其计量口径、年份、来源和标签。未知的显示为未知。

已核实
标签：该条目与其原始记录一致，例如官方表格或Crossref条目。
二手来源
标签：该数字来自关于来源的可靠报告，而非来源本身。
待核实
标签：该条目按发现时的原样列出，仍需对照其来源核实。

来源

来自经批准索引的、关于该主题的开放学术记录。仅列出供参考，尚未审阅。

  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

引用本页

报告错误 我们是什么，不是什么English

研究与来源

关于本页主题的近期相关研究，来自已批准的开放学术来源。仅含元数据和链接。标题保持发表时的原样。尚未审核。

  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

    文章CrossrefDOAJ开放获取CC-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

    文章CrossrefEurope 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

    文章Europe PMC开放获取

  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

    文章OpenAIRE开放获取

  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

    文章DOAJ开放获取

来源、许可和获取日期： 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.

Privacy choices