Assyrian Cuisine - Lunch and Dinner

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 any of the styles Assyrian rice is made.

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 (when made plain) is usually accompanied with a stew; called shirwah." There are many different shirweh (plural) in the Assyrian community and may vary by tribe. The broth is basically tomato paste, water, and a variety of spices depending on the shirwah one makes. The name of the shirwah is often called by the main ingredient in it. Typical shirweh include (but are not limited to): "Kari" (made with potatoes), "Masheh" (beans), "Bumyeh" (fried okra), "Fasulyah" (long green beans), "Loobiyeh" (Chinese green beans), "Spenakh" (Spinach), "Qarnabeet" (cauliflower), "Qareh" (zucchini). All the mentioned soups are prepared with beef, chicken, or ox tails depending on the preference. During Lent, the meat is omitted. Salad may be served with any of the rice dishes. A traditional Assyrian salad is cubed tomatoes, cucumbers, peppers, and red onions made with a home made dressing of lemon, vinegar, salt, pepper, and olive oil.

Other various types of Assyrian soups/stews include: "Thlokheh" (Lentils made with curry and sha'riya) "Kipteh" (Ground beef meatballs flavored with parsley, rice, onion, and spices in a tomato based stew) " Kuba Hammouth" (Ground beef long meatballs that has an outer cracked wheat shell served in a sour tomato based stew) " Dikhwah" (yogurt based heavy stew with barley and meat) " Boushala" (yougurt based stew with assorted greens such as Swiss chard and spinach) " Pachah" (A longtime Assyrian delicacy, this heavy stew consists of lamb stomach stuffed with rice, brain, tongue, liver, and assorted other parts) " Girdoo" (porridge made of rice and yogurt, then served with date or fig syrup) " Tashreep" (a soupe made of chick peas, onions, and lamb meat) " Hareesa" (oatmeal textured soup made with shelled wheat, chicken or beef, and broth, sometimes eaten with butter and/or cinnamon)

Some 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) "Shamakhshi" (fried rolled eggplant stuffed with ground beef in a garlicky tomato sauce) "Dolma" (rice and tomato sauce stuffed in grape leaves, cabbage, various peppers, zucchini, and eggplant) "Masgoof" (fish spiced with olive oil,salt, and turmeric, topped with tomatoes, potatoes, and onions then oven baked) " La'Mah'Jeen" (flat bread topped with ground beef, tomato paste, spices, and onions and then oven baked)

During the holidays, many of the dishes previously mentioned are traditional such as Hareesa and Pachah for Christmas.

Because Assyrians are minorities in all places they inhabit, their local cuisine may vary and also contain elements of the popular cuisine in their locale. 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.