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Assyrian cuisine
From Wikipedia, the free encyclopedia
Assyrian cuisine is very closely related to other Middle Eastern cuisines. It predates both Arab and Turkish cuisine in Western Asia. It is also similar to Armenian, Persian, Jewish and Greek cuisine.
There is a widely circulated story on the Web stating that the Assyrians invented baklava in the 8th century BCE,[1] but current scholarly work indicates that it is of central Asian Turkic origin.[2]
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Common breakfast usually contains eggs (scrambled, sunny side up, hard boiled); usually with fried tomatoes, tahina (sesame seed paste) with either fig jam or date syrup, bastirma (dried sausage), geimar (kaymak), halawa, etc.
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Breakfast is usually eaten wrapped in pita bread or in bite-size scoops of pita.
These are similar to related cuisines' version(s) of Mezze.
- also referred to as Kawithra w Kharamsha
Typical Lunch usually consists of basmati rice (usually cooked with fried mini noodles) (called sha'ariya), burghul (also cooked with fried mini noodles), and is usually accompanied with a stew, salad; called zalata, or yogurt; called masta.
The most common stews are potato curry, common bean called fasuliya, green beans, chipti, and a crushed lentil soup; called tlokheh. There is also a rice and cabbage meal called tirkhena.
Most stews consist of tomato paste, water, small pieces of steak or chicken, and spices.
During the Holidays there are special dishes. There are biryani, pacha, kubba, maqluba, dolma, and other dishes.
- ^ History of Baklava, Turkish Culture: Baklava, Baklava War Intesifies, Baklava
- ^ Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994. ISBN 1-86064-603-4; fuller scholarly bibliography at the baklava article.