Here are some tidbits on delectable Kurdish dishes. Below are some freely downloadable video clips, some instruction videos, and some written instructions/recipes.

!عافێتت بێت

Dolma (Yaprax) Preparation


Onions, Eggplant, Squash/zucchini, Chicken/meat, Cabbage (white or red), Fresh grape leaves, Uncooked rice, Tomato paste, Salt, Yaprax spices, Fresh and dried herbs, Freshly grated garlic, Oil

Written transcription of the process in this clip (our explanations are given in italics):

"There are many steps. The first is to prepare the vegetables. (Beating the onion loosens the skin and separates the layers)"

Cut the onions, eggplants, and squash into large chunks or in half, and hollow them out. Cut meat into smallish chunks. Remove the stem/core from the cabbage(s). Wash all the leafy greens (grape leave, cabbage, etc.)

"After the vegetables are washed, the filling is prepared. The filling consists of uncooked rice, chopped onions, herbs, spices, tomato paste, cubes of meat and fat, salt and hot oil."

Wash the rice. Add herbs, spices, and tomato paste. Heat the oil, and pour it into the rice mixture. Add more tomato paste, to taste.

The next step is to fill all the vegetables.

The cabbage and grape leaves are rolled and tucked, to make little pocket-shaped packets.

"After everything is stuffed, the top of the pot is covered with more grape leaves and salt. Then they add some boiling water and cook it over a low flame."

Place a weighted plate on top of the stuffed vegetables to keep them all compact while cooking. Cook from about a half hour to over an hour depending on the size of the pot.

"When the dolma is finished, it is served on a big tray."

"Many thanks to Ramziya and her family."

Camera and editing: Emma Piper-Burket ©2009


The following recipies have been translated from the original Sorani Kurdish. You can hear read below and read along with under the سۆرانی كوردش tab for this page.

دروست كردنی برنج و شلەی فاصۆلیا

Rice and Stewed Beans

‎To make Rice and Stewed Beans‎‏ ‏‏

‎1. Prepare rice‎‏ ‏‏

‎First, wash [the] rice in hot water. ‎‏ ‏‏

[Place on the stovetop for ten minutes‎‏ ‏‏, then lower the [heat]‎‏ ‏‏

‎[Add] oil until [the rice] is sautéed. Then, add boiling water to the pot and continue [cooking] the rice‎‏ ‏‎until the hot water in the pot boils‎‏ ‏‏.‎Then, lower the stove's fire until the rice is ready

‎To make Stewed Beans‎‏ ‏‏

‎Wash the beans in a deep dish‎‏ ‏‏

Then, prepare the beans‎‏ ‏‏inside a pot until they [boil] then decrease [the heat]‎‏ ‏‏

‎so that it simmers nicely‎‏ ‏‏‎and then sauté the tomato paste and add it to the beans.‎‏ ‏‏

Proportions for Stewed Beans‎‏ ‏‏

‎For people: a quarter [kilo] of beans, one and a half [table]spoons of tomato paste‎‏ ‏‏

‎For four people: half a kilo of beans, two [table]spoons of tomato paste‎‏ ‏‏

‎For a family: one kilo of beans, half a can of tomato paste‎‏ ‏

دروست كردنی برنجی رەش

Preparation of Dark Rice

‎To make Dark Rice‎‏ ‏‏

‎[Put] the rice in hot water‎‏ ‏‏

‎[Pour] oil into the pot‎‏ ‏‏

Sauté some short pieces of capellini in the oil‎‏ ‏‏

‎Then, continue to boil the hot water in the pot‎‏ ‏‏with two spoonfuls of pomegranate molasses‎‏ ‏.

‎Then, pour the rice into the boiling water‎‏ ‏‏

‎Wait for the water to boil ‎until the rice water [evaporates] a little‎‏ ‏‏

Replace the lid on the pot‎‏ ‏‏until it is ready, after 10 or 15 minutes‎‏ ‏

دروست كردنی شلەی بامێ

To make Stewed Okra‏ ‏‏

‎Ingredients: okra, citron, tomatoes, tomato paste, garlic, salt, onion, water, oil‎‏ ‏‏

‎Prepare the oil in the pot‎‏ ‏‏‎and then, mince the onions and [add] them to the oil‎‏ ‏‏

‎After 20 minutes add the tomatoes, garlic, okra, one spoon[ful of] salt, ‎two- to three- spoon[fuls of] [tomato] paste and dried lemon‎‏ ‏‏

‎Prepare meat, if we have some‎‏ ‏‏

By ‎[softening] inside a pressure cooker with salt water for an hour‎‏ ‏‏

‎[Cook] in the pressure cooker and [add] more water [as needed]‎‏ ‏

[Serve] with the stewed [okra] in the pot‎‏ ‏

دروست كردنی یاپراخی سلق

Swiss Chard Yaprax Preparation

To make Stuffed Swiss Chard‎‏ ‏Leaves

‎First, to make yaprakh, we need some ingredients‎‏ ‏‏

‎a handful of Swiss chard, rice, yaprakh spice mix, celery greens, tomato paste, squashes, eggplants, onions, peppers, dill, fava beans [in their pods], meat, tomatoes‎‏ ‏‏

‎First, wash the rice with water‎‏ ‏‏

‎Then, we combine boiling water,‎‏ ‏‏‎with yaprakh spices, the rice,‎‏ ‏‏‎tomato paste, minced onion, chopped celery greens, chopped dill‎‏ ‏‏

‎Mince the middle parts of the squash and eggplant with the innards of the tomatoes‎‏ ‏‏.‎Mix with the rice.‎‏ ‏‏

‎Boil the yaprakh ‎and then add oil to the yaprakh.

Then, when the water evaporates a little‎‏ ‏‏‎ we continue to [cook] it, because our yaprakh may not be softened. Then we put the boiled yaprakh onto ‎‏ ‏‏a ‎tray. Then we eat them.‎‏ ‏

دروست كردنی یاپراخی گەڵامیو

To make Stuffed Grape Leaves‎‏ ‏ “Yaprakh”

‎Rice, dill, dried lemon, grape leaves, meat or chicken‎‏ ‏‏

To prepare grape leaf yaprakh‎‏ ‏‏

‎Wash the rice with hot water,‎‏ ‏‏then mince the onion and dill. With the yellow spice, mix into the rice. ‎‏ ‏‏

‎Mix everything together with the rice‎‏ ‏‏

‎Then, fold [the grape leaves] by hand‎‏ ‏‏. Then fold [by placing about a ½ teaspoon of the rice mixture in the center back of each grape leaf, and folding in the five sides to make a little Pour hot water and oil over the folded grape leaves‎‏ ‏.

Place on the lit stovetop,‎‏ ‏‏‎until it boils. Once it boils, lower [the heat] ‎‏ ‏‏‎then pour a glass of water over the grape leaves‎‏ ‏