The cuisine of the indigenous Assyrian people from northern Iraq, north eastern Syria, north western Iran and south eastern Turkey is similar to other Middle Eastern cuisines. It is rich in grains, meat, tomato, and potato. Rice is usually served with every meal accompanied by a stew which is typically poured over the rice. Tea is typically consumed at all times of the day with or without meals, alone or as a social drink. Cheese, crackers, biscuits, baklawa, or other snacks are often served alongside the tea as appetizers. Dietary restrictions may apply during Lent in which certain types of foods may not be consumed; often meaning animal-derived. Alcohol is rather popular specifically in the form of Arak and Wheat Beer. Unlike in Jewish cuisine and Islamic cuisines in the region, pork is allowed, but it is not widely consumed because of restrictions upon availability imposed by the Muslim majority.
Most of the time, the preparation of meals by the Assyrian diaspora reflects the region in which the individual ancestors are from. The foods consist of similar ingredients however the manner in which they are prepared slightly varies from region to region. Furthermore, individuals tend to combine the authentic Assyrian meals with the ethnic meals of that particular region.
- Breakfast 1
- Appetizers 2
- Lunch and dinner 3
- Desserts, snacks, and beverages 4
- Pork consumption 5
- See also 6
- References 7
- External links 8
Tea is almost always drunk in the morning with Assyrian breakfast (ܛܥܡܬܐ, ṭʿāmtā). Assyrian tea is drunk with sugar and evaporated milk as opposed to regular milk or cream. Common breakfasts include fried eggs and tomatoes seasoned with various spices, and scrambled eggs mixed with vegetables. Soft-boiled eggs are often made when members of the household are sick as many believe it to be very healthy. Harissa, a traditional Assyrian porridge made of chicken, wheat, and a generous amount of butter, usually made during Christmas, is also eaten as a breakfast by some because it is perceived as a heavy and nutritious meal. Home-made yogurt called mastā can be eaten plain with bread, or mixed with cucumbers, garlic, salt, mint, and olive oil called "jajik." Assorted cheeses and "samoon" (thick Assyrian bread) are also quite popular. Baklawa, kelecheh, and kadeh may also be eaten during breakfast time. "Gehmar" is a rich cream that is consumed with honey or date syrup on samoon. During Lent, meat and dairy products are frowned upon for religious reasons, and many Assyrians typically fry a mixture of diced tomatoes, onions, potatoes, and green peppers with a generous amount of olive oil, adding to it spices such as curry, red pepper, paprika, salt, and pepper. This is generally eaten with samoon, lawasha (flat, unleavened pita) or pita bread. Lenten breakfasts also include tahini mixed with fig or date syrup called "napukhta" which is again eaten with the breads mentioned previously. Halawah, which is a sesame paste mixed with pistachios, is also popular during Lent.
Assyrian maza (ܡܙܐ) is similar to related cuisines' Mezes which may include hummus (ḥemṣē ṭḥīnē), Baba Ghanouj, Tapoula, Fattoush, vegetables and dip, Burek (fried egg roll stuffed with either ground beef or chicken, onions, parsley, and various spices), etc. Fava beans, known as baqqilē, and chick peas, known as ḥemṣē or ḥerṭmanē (ܚܪܛܡܢܐ), are very common in soups, salads, and find their way into many foods. Fried almonds and raisins are also used but not as appetizers but rather as garnishes for main dishes. "Potato chap" is deep fried mashed potatoes stuffed with ground beef, parsley, and onion. "Kubba" (kibbeh) made with ground beef and an outer shell of ground wheat is flattened and then fried or oven baked is another maza favorite, it is often eaten with ketchup or steak sauce. Another popular maza is tourshee which literally means pickled. Many different types of vegetables are pickled such as cucumbers, cabbage, carrots, cauliflower, beets, and peppers.
Lunch and dinner
There is no difference to lunch and dinner to Assyrians as there are with some other cultures, they are referred to as kawitrā w kharamsha, or ˁurāytā w ḥšāmtā (ܚܕܝܐ ܘ ܥܫܝܐ). Lunch and dinner typically consist of basmati rice which can be prepared either plain, red (smooqah), yellow (zardah), or plain with fried miniature noodles called sha'riya. In place of rice, gurgur (burghul) can be prepared in the same way as rice. Beef and chicken kebab, grilled on skewers or a spit, are also commonly eaten at mealtime.
Biryani is an Assyrian rice dish with sha'riya made of green peas, fried cubed potatoes, almonds, raisins, sliced hard boiled eggs, and chicken. Rezza Smooqah (red rice) is often made with chicken or meat. Rice is usually accompanied with a stew, called shirwah, with a broth basis (prepared with tomato paste, water, spices) and a main vegetable ingredient (potatoes, beans, okra, string beans, spinach, cauliflower, or zucchini). Beef, chicken, or ox tails can be added according to taste and availability. During Lent, meat is omitted for religious reasons. A traditional Assyrian salad is cubed tomatoes, cucumbers, peppers, and red onions made with a homemade dressing of lemon, vinegar, salt, pepper, and olive oil.
Other various types of Assyrian special dishes include thlokheh (lentils cooked with curry and sha'riya), kofta (kipteh, ground beef meatballs flavored with parsley, rice, onion, and spices in a tomato based stew), kuba hammouth (ground beef long meatballs with an outer cracked wheat shell, much similar to Syrian and Lebanese fried kibbeh), dikhwah (a yoghurt-based heavy stew with barley and meat), boushala (a yoghurt-based stew with assorted greens such as Swiss chard or spinach), pachah (as in similar Armenian and Turkish dishes, this heavy stew consists of lamb stomach stuffed with rice, brain, tongue, liver, or offal), girdo (porridge made of rice and yoghurt, served with date or fig syrup), tashreep (a soup made of chick peas, onions, and lamb meat), harissa (a sort of oatmeal made with shelled wheat, chicken or beef, and broth, sometimes eaten with butter or cinnamon).
Other traditional Assyrian specialities include tepsi (a casserole made in layers of fried potato, fried eggplant, fried green peppers, fried onions, meat, and tomatoes drenched in a tomato sauce and baked in the oven, not unlike the Levantine version of moussaka), shamakhshi (fried rolled eggplant stuffed with ground beef in tomato sauce), dolma (rice and tomato sauce stuffed in grape leaves, cabbage, various peppers, zucchini, and eggplant), masgouf (fish spiced with olive oil, salt, and turmeric, topped with tomatoes, potatoes, and onions then oven-baked), lahmacun (flatbread topped with ground beef, tomato paste, spices, and onions).
Because Assyrians are a minority in all regions they traditionally dwell into, their local cuisine also contains elements of neighboring societies and ethnic groups. The majority of Iraqi cuisine is incorporated into Iraqi Assyrian cuisine and the same is the case for Assyrians of Iran, Syria, or Turkey. Falafel with amba for example is very popular amongst Assyrians and are especially common during lent and other holidays requiring dietary restrictions that call for abstinence from animal-derived products and foods.
Desserts, snacks, and beverages
There are several different types of dessert which include Baklava, Wheat Beer and produced their own Wine.
Unlike their Muslim or Jewish neighbours of the countries they originated from, Assyrians as Christians may consume pork or drink alcohol, though pork is not a staple in the diet due to its unavailability in Muslim dominated lands, and is shunned by some. There are hold-overs from the Old Testament in which people slaughter animals a certain way and where some animals are considered unclean such as the aforementioned swine. The story of Jesus casting the demonic Legions into pigs that went over the cliff is a popular reason for some Assyrians not to eat pork.
- Peggie Jacob. "Peggie's Mediterranean Cookbook" Morris Press
- AAA of Modesto Assyrian Recipees