Assyrian cuisine

Assyrian cuisine represents the traditional fare of the Assyrian people, an indigenous ethnic group primarily residing in Iraq, Syria, Iran, and Turkey. This vibrant cuisine shares many characteristics with Iraqi/Mesopotamian dishes and is influenced by Middle Eastern, Caucasian, Greek, Levantine, Turkish, Iranian, Israeli, and Armenian culinary traditions.

A distinctive feature of Assyrian cuisine is its use of grains, such as barley, in addition to meat, tomatoes, herbs, spices, cheese, potatoes, fermented dairy products, and pickles. Rice is a staple, often accompanied by a variety of stews, and tea is a favored beverage. Due to their Christian faith, Assyrians enjoy alcohol, with arak, wheat beer, and organic wine being particularly popular. However, during Lent, certain foods may be restricted.

The cuisine varies by region and is influenced by the local flavors of the Assyrian diaspora. A typical breakfast might consist of fried eggs, harissa, yogurt, cheeses, and bread. For appetizers, you might find maza, pickled vegetables, kubba, and potato chap.

Lunch and dinner usually feature rice paired with stews like shirwah, along with dishes such as kebabs, biryani, and a variety of salads. Special dishes include dolma, masgouf, and lahmacun. Soups and stews play a significant role in the cuisine, with favorites like boushala, harissa, tashrib, and pacha.

For desserts, Assyrians enjoy sweets such as baklava, kulecheh, and kadeh. Beverage options range from arak and wine to traditional drinks like daweh and tea. Assyrian coffee, similar to Turkish coffee, is typically served sweetened.