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The network’s peer-to-peer learning space, open to contributors of every background; it is not a university and grants no degrees. KCO’s peer-to-peer learning space, open to contributors of every background.

Kurdish food and everyday culture

Kurdish cuisine by region

Kurdish food from the mountains to the cities, and what it carries of history and family.

Register interestAll courses

Levels
Foundations
Study time
10 h
Wave
1
Status
Outline drafted

At a glance

Before you begin The Kurdish Cooperation Organization is a federation of communities that learn from one another. It is not a university, claims no public authority and serves no government, party or faith body.

A set of lessons with an outline, written and reviewed by peers; it carries no academic credit. are written and reviewed by peers. A course plan with outcomes, modules and assessment, written before the lessons and reviewed before teaching starts. are A text awaiting review; it can change before it is used. until expert review.

How this course handles evidence

Every figure carries its measure, year, source and label. Unknown is shown as unknown.

Verified
A label: the item matches its primary record, such as the official table or the Crossref entry.
Secondary source
A label: the figure comes from a reliable report about the source, not from the source itself.
To verify
A label: the item is listed as found and still needs checking against its source.

Sources

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

  1. 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
  2. Saffyan Mirza (2026). Khidr Ilyas and Khidr Nabi in the Documentary Record: Fasting, Dream Divination, Ritual Food, and the Horse’s Trace across Kurdish, Yezidi, and Armenian Traditions. Zenodo. DOI 10.5281/zenodo.22710276
  3. Edwardo Dinkha, Fakhir Najmadeen Qara Mohammed (2025). INVESTIGATING SEMANTIC PROTOTYPES OF FOOD IN BAHDINI KURDISH. Govara zanistîn mirovayetî ya-zankoya Zaxo. DOI 10.26436/hjuoz.2025.13.1.1537
  4. Michel P. Pimbert (2021). Regenerating Kurdish Ecologies through Food Sovereignty, Agroecology, and Economies of Care. Ecological Solidarity and the Kurdish Freedom Movement. DOI 10.5040/9781978740594.ch-8
  5. 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

Cite this page

Report an error What we are and are not

01About this course

Who it is for
Families, cooks, cultural organisers and curious newcomers.
Format
Online, with recipes, and cooking sessions a A charter unit chartered by a Chapter to organise lawful local cooperation in a city, campus or professional network. may host.
Study time
About 10 hours, estimated
Before you start
Nothing. Everyone is welcome.
Discipline
Kurdish food and everyday culture

02What 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.

03Modules

  1. 01

    A map of flavours

    Regions and their kitchens.

  2. 02

    Bread and dairy

    Flatbreads, yoghurt and cheese.

  3. 03

    Rice, bulgur and dolma

    Everyday staples.

  4. 04

    Mountains and herbs

    Wild greens and foraging.

  5. 05

    Festival food

    Newroz and family occasions.

  6. 06

    Food in the diaspora

    Shops, substitutions and new traditions.

04Assessment and completion

Cook one dish and write down where it comes from and who taught it.

A A record of what was studied and assessed in a course or pathway; it is not a certificate or a qualification. shows what was studied and assessed. It is not a certificate or a qualification.

It shows
You finished the course and its assessment.
Scope
This course only. It is not an accredited qualification, a degree or a language certificate.
Validity
A permanent record of completion. It does not expire and is not renewed.
Withdrawal
Withdrawn if obtained by misrepresentation.
Not an endorsement
Completion does not mean KCO endorses you, your work or your views.
Charter roles
Roles under the charter have their own criteria, renewal and revocation rules.

05Your progress

Lessons, completion and your course A record that you completed a course or took part; it does not attest to competence for any role., kept for you.

Your progress

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Your progress

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0%

Lessons completed
Published when the course opens
Course achievement
Not yet
Learning credits
10 on completion

Your progress shows here once this course opens for registration. Shown to you only.

06Who teaches it

Teachers are named here when the course opens.

  • Course lead

    Forming

    A teacher of the subject, named here when the course opens.

Outline review
A A group of practitioners of one field who work together on courses, standards and toolkits; the charter calls it a Standards area. in the Academy reviews the outline before teaching starts.
Teach with us
Offer to teach or review this course

07More from Kurdish food and everyday culture

08Further reading

Suggested by open metadata, not yet reviewed.

  1. 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 PMCDOAJOpen access

  2. Khidr Ilyas and Khidr Nabi in the Documentary Record: Fasting, Dream Divination, Ritual Food, and the Horse’s Trace across Kurdish, Yezidi, and Armenian Traditions

    Saffyan Mirza · 2026 · Zenodo

    PreprintDataCiteZenodoOpen accessCC-BY-4.0

  3. INVESTIGATING SEMANTIC PROTOTYPES OF FOOD IN BAHDINI KURDISH

    Edwardo Dinkha, Fakhir Najmadeen Qara Mohammed · 2025 · Govara zanistîn mirovayetî ya-zankoya Zaxo

    ArticleOpenAlexDOAJOpen accessCC-BY-NC-SA

  4. Regenerating Kurdish Ecologies through Food Sovereignty, Agroecology, and Economies of Care

    Michel P. Pimbert · 2021 · Ecological Solidarity and the Kurdish Freedom Movement

    OtherCrossref

  5. 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

Sources, licences and fetch dates: Crossref (Metadata facts, any use; abstracts may be publisher-owned and are never shown), 2026-10-23; DataCite (CC0 1.0 (DataCite metadata)), 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; OpenAlex (CC0-1.0 data; metered API (free key)), 2026-10-23; Zenodo (Metadata CC0 1.0; each record under its own licence), 2026-10-23.

09Record

Every course is a public good. Its record follows the charter’s publication rules.

Version
0.1, draft outline
Review
Pending review by the responsible Community of practice
Handling
Public
Provenance
Drafted from the platform’s research dossier for scholarly review
Licence
CC BY 4.0
Corrections
Report an error
Use
Do not use this course or its completion to imply endorsement or political standing.
Cite this page
APA

The Kurdish Cooperation Organization. (2026). Kurdish cuisine by region. kurds.global. https://kurds.global/learn/catalogue/kurdish-cuisine-by-region/

Chicago

The Kurdish Cooperation Organization. 2026. “Kurdish Cuisine by Region.” kurds.global. https://kurds.global/learn/catalogue/kurdish-cuisine-by-region/.

BibTeX
@misc{kco2026_learn_catalogue_kurdish_cuisine_by_region,
	author = {{The Kurdish Cooperation Organization}},
	year = {2026},
	note = {Licence: CC BY 4.0},
	title = {Kurdish cuisine by region},
	url = {https://kurds.global/learn/catalogue/kurdish-cuisine-by-region/},
	howpublished = {https://kurds.global/learn/catalogue/kurdish-cuisine-by-region/},
}

Download .bib

RIS
TY  - ELEC
AU  - The Kurdish Cooperation Organization
DA  - 2026///
PY  - 2026
ID  - kco2026_learn_catalo
N1  - Licence: CC BY 4.0
TI  - Kurdish cuisine by region
UR  - https://kurds.global/learn/catalogue/kurdish-cuisine-by-region/
ER  -

Download .ris

Licence CC BY 4.0

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