
Many book clubs have fun serving a meal related to the book they are discussing. Why not give it a try? Here are recipes for a typical mid-day meal that Ara would cook on Friday (the Moslem equivalent of Sunday). Remember that the villagers in The Kurdish Book are very poor; these are therefore not “fine dining” recipes, but rather the traditional, delicious foods of simple people.
For a village meal, spread out a large plastic tablecloth on the floor, and give guests cushions to sit on. Serve food family style in large bowls. Give each person a soup bowl and spoon, and let them help themselves from the communal dishes. The meal is served all at once, unless there is a soup course, which comes before everything else. Place piles of flat bread in the center of the mat; many villagers prefer to scoop up food with pieces of bread rather than using a spoon. After dinner, serve sweetened black tea in tiny glasses, and offer fresh fruit such as apples or oranges, which guests can cut and peel for themselves. Walnuts and raisins can also be served for dessert.
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Menu (recipes follow):

- Tomato and bean soup
- Dolmas*
- Chicken or lamb pilaf*
- Kurdish salad
- White rice
- Flat bread
- Mast ow (yogurt drink)
- Kurdish tea
- Fresh fruit and walnuts

- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 15 oz can white or navy beans, rinsed and drained
- 1 8 oz can tomato sauce
Village woman serving tomato and bean soup. - 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon dried oregano or thyme
- 1/2 teaspoon turmeric
- 4 cups water or chicken broth

When most Westerners hear the word “dolma”, they think of grape leaves stuffed with rice and sometimes meat. But Kurds love to stuff other vegetables too. Dolmas are a must-have for picnics or other festive occasions.
- Assortment of fresh vegetables to be stuffed (eggplant, onions, red or bell peppers, zucchini, grape leaves, cabbage leaves)
- 1 cup uncooked white rice, rinsed
- 1 cup uncooked meat, cut into 1/2″ pieces (beef, chicken or lamb)
- 1 onion, chopped (in addition to any onions you’ll be stuffing)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 6 oz can tomato paste
- Herbs (oregano, thyme, cilantro, etc.)
- Water or stock (beef, chicken or vegetable)
Kurdish Pilau

- 1 – 2 pounds of beef or lamb, cut into 1 inch chunks, washed and patted dry
- 1 1/2 cup good-quality white rice, washed and patted dry
- 3 tablespoons olive oil
- 1 onion, chopped finely
- 1/2 cup sliced or chopped almonds
- 1/2 cup raisins or currants
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 3 dried cardamom seeds
- 3 cups beef stock (if using water instead, add 1 teaspoon salt)

- 5 Persian cucumbers, finely diced
- 3 medium tomatoes, finely diced
- 1 sweet onion, finely diced or shredded
- 1/2 cup fresh mint, parsley, cilantro, sorrel or a mixture of these
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 1/2 – 1 teaspoon salt, to taste

- 2 cups plain yogurt (not flavored or low-fat)
- 1 1/2 cup cold water
- 1/4 teaspoon salt

Steep 4 – 6 bags of black tea (Lipton or Red Rose are fine) in one quart of boiling water in a large teapot for 3 – 5 minutes. Add 4 – 8 teaspoons of sugar, depending on taste. Serve in little glasses, diluting with a dash hot water if guests prefer. You can also serve unsweetened tea with lumps of sugar, which guests place between their front teeth and sip their tea through. Refill glasses frequently.



Kurdish Restaurant Tip

He also caters. It’s located at 233 State Street in Los Altos, CA.