Local cuisine of Kurdistan is a neglected treasure of tourism

Today, local and traditional foods, which are full of vitamins, nutrients and therapeutics in addition to cultural and historical value, play an effective role in the field of tourism and attracting tourists, but in most parts of the country, including Kurdistan, this important capacity and treasure has been neglected. Kurdistan province is one of the provinces that is always a destination for tourists due to its pristine and unique nature and unique historical, cultural and natural attractions, but nowadays food and variety of food also add to Kurdistan’s capacities as one of the attractions to attract tourists and tourists. Is.

Kurdistan province has a high capacity and potential in the field of local and traditional foods, special and pure foods whose ingredients are completely natural and most of them are made from vegetable and mountain vegetables of the province.

In the not-so-distant past, Kurdistan’s table was full of these nutritious and nutritious local foods with a wonderful and unique taste, which family members, young and old, gathered and ate enthusiastically.

For many years, there is no news of “Duina and Shalmein, Daneh Kolaneh and Ash Breishin” on the tables of the people of this province, and if there is, it is for grandparents, and even today’s fathers and mothers are not interested or even familiar with these foods. They prefer pastas and fast food, and local dishes have been forgotten in most parts of this country.

Today, food is one of the important criteria of travel and one of the main components of tourism, and in recent years, the importance of this important issue, namely the connection between food and attracting tourists, has been realized, and even a new concept in the field of tourism, called “food tourism”, has been realized. .

In the province of Kurdistan, like many other provinces of the country, this capacity is not used so much, and in a way, the exploitation of native and local foods for the field of tourism and food tourism has been neglected.

Today, “food” is one of the important criteria of travel and is considered one of the main components of tourism. In recent years, the importance of this important issue, that is, the connection between food and attracting tourists, and even a new concept in the field of tourism called “food tourism” has been raised.

Innovation in serving local food

In this regard, one of the famous chefs of the province and the country says: The biggest reason for neglecting local and native foods of the province in the field of tourism is that these foods remain in the same homemade state and are rarely produced and distributed in restaurants and cafes.

Azad Mohammadi added: If we want to use this capacity in the tourism field, the way of serving (preparation and arrangement) should be different from the traditional way and innovation and creativity should be used in it.

He reminded: Food and even the way it is cooked and its taste affects culture, mood and many other things, so if there is some creativity in serving local food, it can attract more tourists than before. Province to provide.

Mohammadi, who has been the judge of many provincial and national festivals, believes that: in many other provinces, food is considered a part of their culture, but in our region, like many other cultures, traditional and homemade foods are being forgotten. is becoming

Let’s introduce our children’s taste to local foods

He stated that currently our young generation, teenagers and young adults are less interested and familiar with local foods, and this has caused these foods to be forgotten, and said: “Many families instead of turning their children’s taste toward local foods.” Souk, introduce them to all kinds of fast food and Italian and French food and consider it classy.

This capable Kurdistan chef reminded: the local cuisine of Kurdistan province is rich in vitamins, proteins and nutritious substances, substances that can be safely said to be unmatched in the world in terms of taste and nutrition.

He emphasized: “Undoubtedly, if families had correct and accurate information about local foods and their nutritional value, they would never change their children’s taste towards other foods, so we need culture building in this field first of all.”

If families had correct and accurate information about local foods and their nutritional value, they would never change their children’s taste towards other foods, so we need culture building in this field first of all.

Mohammadi added: In this regard, cultural heritage and other custodian departments and bodies should provide the ground and bring in experienced people to work and serve local foods with diversity and with the same taste and use new ideas. Add these foods to the list of restaurants, hotels and cafe restaurants and promote it.

He stated: The variety of local cuisines of Kurdistan province is very large and even some of the dishes that are registered under the names of some other provinces of the country are related to this province, but because they have not been followed up, they have been registered under the names of other places.

The local food of Kurdistan has the capacity to receive a Michelin star

This famous Kurdistan chef went on to say that competitions are held all over the world for food debates, like many other topics, and ranking and leveling are done, and said: “The local dishes of Kurdistan, if there is some change in the way it is served, it has the capacity to receive a star.” They have “Michelin”.

Michelin stars are part of the restaurant rating system, which is taken from the cooking guide of the same name, this book was invented by the Michelin brothers, “Andre” and “Edouard”, who owned a tire factory in France.

Michelin stars from zero to three stars are awarded based on the views of anonymous inspectors, these elite critics take into account points such as the quality and freshness of the ingredients, mastery in flavoring and cooking the food, the personality of the chef and, finally, consistency in maintaining The quality of the food is delivered at every visit.

This Kurdistan chef reminded: Currently, compared to the past few years, changes have been made in the province in terms of promoting local foods and people’s taste towards this type of food, but it will take at least another five years to reach the desired point.

Mohammadi added: I am trying with all my might in this field and I am even trying to write a book to introduce the local rituals of Kurdistan province with all the details and features, which I hope will come to fruition.

Kurdistan has many capabilities in the field of food tourism

The Director General of Cultural Heritage, Handicrafts and Tourism of Kurdistan also says: Kurdistan province, having many capabilities in various fields of tourism, including cultural, historical, ecotourism, war zones and sports, also has many potentials and capabilities in the field of food tourism. »

Saying that food is known as a tourist attraction in the world, Yaqoub Guilian added: In addition to seeing historical, cultural and natural monuments, tourists also include getting to know the local food of that region in their travel plans.

According to him, the variety of food shows a kind of rich culture and a reflection of geographical, cultural conditions, tastes and tastes of the people of a region.

Food diversity shows a kind of rich culture and a reflection of geographical, cultural conditions, tastes and tastes of the people of a region.

He stated that conditions should be provided for tourists to visit the cultural and natural symbols of the region and get to know local customs and rituals mixed with food and drink of the province.

The effective role of private sector activists in the development of food tourism

The Director General of Cultural Heritage, Handicrafts and Tourism of Kurdistan reminded: The activists of the private sector, especially the ecotourism and traditional residences of the province, in addition to attracting tourists, can play an effective role in introducing the customs and rich culture of the region, including the promotion of local foods and the development of food tourism.

Guilian announced that holding training courses is a very effective way to introduce local foods and said: This year, a one-day training course was held with the participation of 55 managers and personnel of ecotourism and traditional accommodations at the Shaswar tourist and accommodation complex in Sanandaj, 10 types of food. , appetizers and desserts of the region were taught by an international expert and judge of indigenous local foods, national and vegetarian foods.

He announced the purpose of holding this training course is to diversify the tourist attractions and introduce local local foods of Kurdistan and expressed hope that this process will continue and by using this capacity we can be more effective in the economic prosperity of local communities and the development of tourism in the province.

Some local dishes of Kurdistan

Gilakheh Stew

A plant with the same name grows around Sanandaj and thanks to the abundance of Gilakhe, dishes are also cooked with it. Gilakhe has 2 parts, spring onion and stem, in which there is a lot of fiber. Meat, onion, red beans, Omani lemon and leek, parsley or coriander are used to make Gilakhe stew of this local dish.

Kulana seed

This ash is mostly prepared on occasions, celebrations, festivals and special events such as “children’s tooth festival”, when a child gets his first tooth, his parents have a celebration and during the ash festival they serve kolaneh grains, wheat, Peas, lentils, red beans, dry salt, onion, sheep pen and various spices are combined to prepare this delicious soup.

rhubarb stew

Rhubarb is one of the plants of this province, the abundance of which has made the people of this region use it to prepare several different types of traditional Sanandaj dishes, for example, they use this sour and characteristic plant to cook rhubarb stew.

Mutton, onion, mint, parsley and rhubarb are used to prepare this stew. Rhubarb stew is one of the oldest dishes in Kurdistan.

that nest

This bread (food) is made from chives, ivy, and dough, and when the raw ingredients are mixed together, they pour it on a teak (a kind of special frying pan) until it is ready. Kurdistanis eat this bread with fatty butter or animal oil. The basic ingredients for cooking kohlane are ivy or chives, flour, animal oil, flour, water and salt.