A nation without a homeland
A nation without a homeland
North of the modern city of
The Kurds are a distinct, non-Arab ethnic group, with their own language, customs, dress, and ways of life. Originally the Kurds formed a mostly rural society. Traditional tribal villages included nomadic groups, but an increasing number of Kurds now live also in towns and work at various urban trades.
The Kurds are a nation without a homeland. Kurds have almost never had a country of their own. From 1920 to 1923, an independent Kurdistan existed. In 1923, Kurdistan was divided between the two countries that are Iraq and Turkey today. Since then, the Kurds have been divided between Iran, Iraq, Syria, and Turkey. They have struggled to build an independent nation. Guerrilla fighters called peshmerga (one who faces death) fight to win territory for Kurdistan. The long years of war and hostility between Iran and Iraq have put the Kurds in a very difficult position. They have large communities in both countries and are constantly caught in the fighting between the two countries.
The most important Kurdish holiday is the Nawruz, or Persian New Year. It is celebrated at the time of the spring equinox, or first day of spring (March 21). There are special foods, fireworks, dancing, singing, and poetry recitations. Spring flowers (such as tulips, hyacinths, and pussy willows) are cut, new clothes are worn, and pottery is smashed for good luck. Families spend the day in the country, enjoying nature and the fresh growth of spring. During the thirteen days after Nawruz, families visit each other and visit the graves of dead relatives. Everyone tries to resolve any conflicts or misunderstandings that may be carried from the year before.
Even though most Kurds are no longer nomads, they continue to celebrate important dates associated with that way of life. These include lambing time, celebration before moving the herds to summer pastures, shearing time, and the time of return to the village in the fall. Islamic holidays vary in importance among individual Kurds.
Kurdish Jews, a largely rural people, have lived in the mountains and plains of
According to their oral tradition, Kurdish Jews are the descendants of the Jews exiled from
Kurdish Jews, like so many Jewish populations, carried to
Burgul (bulgur) used to be the staple food for Kurds. Rice is becoming more popular. The Kurdish diet includes a wide variety of fruits and vegetables. Cucumbers are especially common. In the valleys where grapes are grown, raisins and grape jam are common. Meat is only eaten on special occasions. The usual beverage is tea. Kurdish specialties include a type of wafer bread eaten for breakfast, and any kind of grain cooked in whey.
Spinach leaves with eggs
1 Kg spinach leaves
1 chopped onion
2 cups water
salt & pepper
1/4 cup oil
Rinse leaves, cut and cook in water for 10 minutes. Fry onion in oil until gold, add eggs and mix well, fry for 2 minutes and add leaves, salt and pepper. Mix and cook for 7 minutes over low hear .
Wheat & Lentil soup
1.5 cups green lentils, rinsed
4 cups vegetable broth
4 cups cold water
3 tabs olive oil
3 large carrots, chopped
4 cloves garlic, minced
1.5 teas cumin
1.5 cups cooked wheat berries
1 bunch chard, chopped
3 tabs lemon juice
Combine lentils, broth and water in a pot. Bring to a boil over high heat, reduce heat, cover, and simmer gently until the lentils are tender. Heat oil in a large skillet over medium heat. Add carrots, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat. When the lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.
Beet & Meat soup
1 Kg beet leaves, wash and cut to halves
1 garlic head
200 gr' green onion, washed and cut
1/2 Kg. meat cut to small pcs
6-8 celery leaves, washed and cut
8 cups water
1/2 cup lemon juice
salt to your taste
In a big pot put beet leaves, garlic, green onion, meat, celery leaves, lemon juice, salt and water. Bring to a boil
and cook for 50 minutes. Break the eggs and put into the pot and continue cooking for another 10 minutes.
Can be serve with white rice.
1 Kg turnip , peeled and sliced
1/2 cup sugar
Put sliced turnip and sugar in a pot, add water until it will cover the turnips. Bring to a boil and cook for
about 30 minutes , covered. Eat cold or hot.
3 cups self rising flour
3/4 cup corn oil
3/4 cup brown sugar
1/4 cup milk
1 egg, beaten
2 teas ground cardamom.
Combine sugar and milk in small pan ,stir over heat without boiling ,until sugar dissolves, set a side, let it cool. Sift flour with oil until well combine, stir with the rest of the dry ingredients, add egg, sugar and milk mixture, mix well. Let set for 10 to 15 minutes. Roll dough, cut it with biscuits cuter and place it on baking sheet, brush it with egg , bake in 350 F oven until golden brown.