Breads and Soups of Kurdistan: Healthy, Nutritious, and Delicious Delicacies

Kurdistan Province, famous for its breathtaking landscapes, lush valleys, and towering peaks, is equally renowned for its delicious breads and soups, which are as delightful as the region’s natural beauty!

The breads and soups of Kurdistan, made with a variety of natural ingredients, offer unique and unforgettable flavors that linger in the memories of travelers long after tasting them. Here are some of the traditional breads and soups of Kurdistan:

In each region of Kurdistan, breads are baked using unique recipes and ingredients. Some of these breads include:

This bread is popular not only in Kurdistan but also in Ilam, Lorestan, and Kermanshah provinces. Because milk is used in the dough, it is very tasty and nutritious. After mixing the dough ingredients, it is left in a warm place to rise, then shaped into desired sizes—usually small circles—and fried in oil. During Ramadan, this hearty bread holds a special place on Iftar tables.

Nan-e Barsagh: A Traditional Kurdistan Bread

Shalkineh

This traditional bread is also considered a souvenir of Kurdistan. Shalkineh is baked on a saj, a pan-like tool placed over a flame, on which the dough sticks and cooks. Ingredients used to make Shalkineh include egg yolk, date or grape syrup, milk, saffron, and oil. It is usually prepared for special occasions and gatherings.

This bread is made with a thin, soft, and uniform dough. At first glance, for those unfamiliar with traditional Iranian breads, Kelaneh may resemble a pizza, as half of the dough is topped with herbs and the other half is folded over. It is then cooked on a saj (a flat griddle) until it puffs up and bakes through.

Local Soups of Kurdistan

Kurdistan is also famous for its delicious soups. Typically, the region’s breads are served alongside these soups. Here are some of the most popular soups from this area:

Ash Gazaneh

Perhaps the most famous soup of Kurdistan, Ash Gazaneh is made by first cooking barley and wheat in doogh (fermented yogurt). Herbs such as savory, ajwain (kakuti), and nettle are then added to give it a fragrant flavor.

Ash Gazaneh: A Traditional Kurdistan Dish

Ash Dooghva

As its name suggests, this soup is similar to Ash Doogh. An interesting feature of this dish is that small meatballs are added to enhance its flavor. The main ingredients include bulghur, rice, chickpeas, and dried herbs.

Ash Parpuleh

The main ingredient of this soup is lentils, which, being rich in vitamins A, E, and C, help strengthen the immune system and prevent illnesses. Ash Parpuleh is also prepared with noodle strands (reshteh).

Ash Broyeshin Torsh

This type of soup can be served both as an appetizer and as a main dish. It is made with apricots, split peas, vinegar, onions, oil, and bulghur. To enhance the flavor, apricot puree is sometimes added.

Ash Halaw

Ash Halaw is a local dish from Sanandaj, traditionally cooked in autumn and winter. To prepare this traditional Kurdistan dish, a combination of meat, rice, chickpeas, lamb shank, onions, beets, beet leaves, verjuice, and saffron is used. After cooking, Ash Halaw is served with mashed chickpeas and eggplant.

Ash Halaw: A Traditional Kurdistan Dish Popular in Sanandaj

Ash Seh-Negah-Sir

During cold winters, this soup is very popular in Kurdistan as a hearty and nutritious dish. The main ingredients include lentils, chicken, onions, pepper, and turmeric. Once the lentils and chicken are cooked, rice is added, and the soup is served with crushed kashk (fermented whey).

Ash Adas-e Bulghur

If you ask about the popular soups of Kurdistan, Ash Adas-e Bulghur is considered one of the most favored. This soup is made with potatoes, lentils, bulghur, and wheat, and is flavored with fresh lemon juice when served. Fried mint (na’na-ye dagh) is also used as a garnish.