By Sara ‘Ajour
Food Writer | Family Flavours Magazine
Summer is one of the busiest travel seasons of the year. This month, our culinary journey in Family Flavours magazine takes us to Kurdistan with a comforting Kurdish chicken dish and tea that I learned to prepare from a Kurdish family.
Fresh & Locally Sourced
Kurdish cuisine is renowned for its use of fresh, locally sourced ingredients. Preparing meals is often a communal activity that brings together families and neighbours of all ages, including children, with everyone lending a hand in the cooking process.
The Kurdish flag features a radiant sun, symbolising light, life, freedom and rebirth; themes that are deeply woven into Kurdish cultural identity. Much like the flag itself, this Kurdish chicken dish shines with a golden hue and aromatic flavours, offering a meal that nourishes both family and soul.
Traditional Kurdish Chicken
(Serves 4)
Ingredients
- 1kg chicken
- ⅓ cup olive oil
- ¼ cup boiling water
- 1 small to medium onion
- 4 cloves garlic
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper, to taste
Directions
- Remove the skin from the chicken and cut into 8-12 pieces, then wash and drain.
- Coat the chicken with the turmeric, paprika, salt and pepper, then set aside for 1-2 minutes.
- Finely dice the onion and garlic.
- Heat olive oil in a frying pan on medium heat.
- Add the chicken, finely diced onion and garlic into the pan.
- Fry until the chicken is lightly golden.
- Add boiling water to cover the chicken, onion and garlic.
- Cover and simmer for 10–15 minutes until the sauce is reduced, turning the chicken pieces.
- Strain the mixture from the sauce and place the chicken, garlic and onion into a serving dish. Keep the sauce in a separate glass jar.
For the Rice
- Presoak the rice in cold water for half an hour, then wash and drain.
- Place the rice into a saucepan and cover with boiling water, keeping the water about 1 cm above the rice.
- Bring to a boil, then reduce the heat to low. Cook for approximately 10-15 minutes.
- In a separate pan, heat a quarter cup of oil until smoking, then carefully pour onto the rice.
- Cook the rice for a further 5 minutes.
- Switch off the heat and leave to stand for 5-10 minutes.
- To serve, fluff the rice with a fork, arrange the chicken pieces on top and drizzle with the sauce.
Mountain Comfort: Traditional Kurdish Tea
Tea is traditionally enjoyed alongside meals, particularly in the mountainous regions of Kurdistan, such as the Qandil Mountains. Clove-infused Kurdish tea is also believed to help strengthen joints and support the respiratory system.
A fragrant blend of black tea and warming spices, this traditional Kurdish brew is the perfect companion to a family meal and a cherished part of Kurdish hospitality.
Ingredients
- 2 cups water
- 2 tsp Kurdish black tea or any loose black tea
- 3 rose buds
- 5 cardamom pods
- 1 small piece of cinnamon bark
Directions
- Place all the ingredients in a teapot and bring to the boil over medium heat.
- Reduce the heat and simmer for 1-2 minutes.
- Remove from heat and leave to infuse for 5 minutes.
- Strain the tea into teacups.
- Sweeten with sugar, to taste.
Tip: For a more authentic Kurdish experience, serve the tea in small glass cups alongside dates, nuts or traditional Kurdish sweets.
You can contact Sara ‘Ajour at: [email protected]
This article is printed with permission from Family Flavours magazine.
