Assyrian cuisine

Assyrian cuisine is the cuisine of the indigenous Assyrian people, with regional variations from northern Iraq, north eastern Syria, north western Iran and south eastern Turkey. Assyrian cuisine is very similar to other Middle Eastern cuisines, with most dishes being based upon the cuisines of the area in which those Assyrians live/originate from. 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. The primary difference between Assyrian and other middle eastern cuisines is that alcohol is rather popular, with several brewing traditions specifically in the form of Arak, Wheat Beer, and wine being prevalent amongst them. 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. In the Assyrian Diaspora, individuals tend to combine the authentic Assyrian meals with the ethnic meals of that particular region.

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.

...
Wikipedia