Fast food in the Kurdish area (1)

1. Broyshin = bulgur soup (Borweshin)

ingredients:
Bulgur wheat .......................... 250 g
sliced Chickpeas .......................... 50 g
Onions .......................... 100 g
Pepper and salt .......................... 5 g
Turmeric .......................... 5 g
Oil (the amount of sliced Chickpeas in soup is often depends on the amount of bulgur and it is usually about less than 1/2)
The Recipe :
Cook bulgur and peas with water and then cook add fried onion and salt and pepper and turmeric to them and wait for it until it gets thicken and let it to be cooked slowly. This soup is good for those who have cold and respiratory diseases.
The energy per 100 g of this food is 220 kcal and it has all the nutritional values.
Wheat Bulgur = first warm and wet; split peas = warm and dry, onion = Third warm and third dry; pepper and turmeric = third warm and dry, salt = second warm and third dry, oil = second warm and first dry, Water = third cold and fourth dry.
Temperament of this food is second warm and moderate.

2. Broshin torsh = sour bulgur soup (Borweshin Torsh)

ingredients:
Grains .......................... 250 g
Apricot .......................... 100 g
Chickpeas .......................... 50 g
Vinegar .......................... 100 g
Salt and pepper .......................... 5 g
Turmeric .......................... 5 g
Onions .......................... 100 g
Oil .......................... 100 g
(the Amount of vinegar starts from a cup)
The Recipe :
Cook bulgur and split peas and fried onion, and also spices and then add the apricot and let it to be cooked slowly. When you want to eat it add vinegar.
The energy per 100 g of this food is 282 kcal and it has all the nutritional values.
Wheat Bulgur = first warm and wet, apricot = second cold and at the end of first wet; cotyledon = warm and dry, vinegar = second cold and third dry, salt = second warm and third dry, pepper and turmeric = third warm and dry, onion = third warm and third dry, oil = second warm and first dry.
Nature and temperament of this food is moderate towards warm and dry.

3. aash o mas = yogurt soup (Aash mast)

ingredients:
Yogurt .......................... 500 g
Rice .......................... 300 g
Oil .......................... 50 g
Salt and pepper .......................... 5 g
Dried mint .......................... 20 g
Onions .......................... 100 g
The Recipe:
Cook rice after soaking and washing it with water. Then lower the heat and add yogurt to it and let it to get uniform. Add pepper and salt and stir it continuously. After being ready, add fried onion and fried mint.
The energy per 100 g of this food is 95 kcal and it has all the nutritional values.
Rice = second cold and wet, yogurt = second cold and wet, salt = second warm and third dry, mint = first dry and third warm, onion = third warm and third dry, Oil = first dry and second warm, water = third Cold and wet.
Nature and temperament of this food is moderate.

4. Burani ku le bowmjan = zucchini or eggplant mix (Burani KulaKaw)

ingredients:
Zucchini or eggplant.......................... 1000 g
Wines .......................... 500 g
Ground beef .......................... 500 g
Onions .......................... 100 g
Oil .......................... 300 g
Spices and salt .......................... 5 g
Cinnamon .......................... 5 g
The Recipe:
If the eggplant is used, after peeling it, salt it and leave it for a few hours. In the meantime, fry the onion and meat and add chopped tomatoes to it, then stir it a little, and then add some hot water with salt and pepper to it and let it to be cooked slowly. The eggplant or zucchini, or a mixture of both could be used with fried meat and onions and tomatoes. Add Cinnamon when putting the dish in the plate.
The energy per 100 g of this food is 155 kcal and it has all the nutritional values.
Pumpkin = second cold and wet (eggplant = second warm and dry), tomato = second cold and wet, meat (a mixture of lamb and beef) = second warm and first wet, onions = third warm and third dry, oil = second warm and first dry, spices = third warm and dry; salt = second warm and third dry; cinnamon = second warm and dry.
Nature and temperament of this food is with pumpkin, moderate and with eggplant, warm and dry, the mixture of them is moderate and dry.

5. Burani bu Navmas = mixture of Yogurt Bnav

(bnav is a mountain vegetable) Booraani banaw maas
ingredients:
Yogurt .......................... 1000 g
Built .......................... 1000 g
Salt and pepper .......................... 5 g
The Recipe:
Cook cleaned and washed vegetables with water until the water goes away, if it has a lot of water, separate its water. After that eat vegetable with yogurt and salt and pepper.
The energy per 100 g of this food is 80 kcal and it has all the nutritional values.
Yogurt = second cold and wet (like artichokes), pepper = third warm and dry, salt = second warm and third dry.
Nature and temperament of this food is moderate and dry first.

6. Per pule = lentil soup (Per Pola)

ingredients:
Lentils .......................... 500 g
Bouillon .......................... 250 g
Local field .......................... 100 g
Onions .......................... 100 g
Salt and pepper .......................... 5 g
Turmeric .......................... 5 g
Oil ................................... 50 g
Dried fennel ………… one tablespoon
The Recipe :
Soaked lentils and cook them. Then add fried onion and fennel broth and spices. Add a quarter before its being ready, add noodles and let it to be cooked slowly. in some areas before putting the dish in the plate, add two beaten egg to it and wait for it some other minutes to be cooked.
The energy per 100 g of this food is 245 kcal and it has all the nutritional values.
Lentil = first cold and second dry, water of meat = moderate and wet, homemade noodles = moderate; onion = third warm and third dry, pepper and turmeric = third warm and dry, salt = second warm and third dry; oil = second warm and First dry, Savory (vegetable) = at the end of second warm and dry, water = third cold and fourth wet.

7. Pare shetin = Parecht soup (like oat seed) Parashtin

ingredients:
Parecht .......................... 500 g
Meat or milk ……………… 2 cups
Fried Onion .......................... 100 g
Salt and pepper and turmeric .......................... 10 g
The Recipe:
cook washed Parecht with some water. When it is undercooked add meat and milk, water, spices, salt pepper and turmeric and also fried onion to it. Wait for it to be boiled and then lower the heat until they it is cooked slowly.
The energy per 100 g of this food is 87 kcal and it has all the nutritional values.
Parecht = first warm and second, water of meat = temperate, and wet; fried onion = second warm and first dry, pepper and turmeric = third warm and dry, salt = second warm and third and dry, water = third cold and fourth wet; milk = first warm and second wet.
Nature and temperament of this food is moderate.

8. Piyaz auo = Ashknh Piazaw

ingredients:
Eggs .......................... 2 to 3 pcs
Onions .......................... 100 g
Oil .......................... 50 g
Salt and pepper and turmeric .......................... 5 g
(In some areas, split peas, rice and potatoes are added)
The Recipe :
Fry the onions and add peas and rice or potatoes and spices add also water to it and let it to be cooked. Then add the beaten egg to it and after a few minutes the food is ready.
The energy per 100 g of this food is 210 kcal and it has all the nutritional values.
eggs = moderate, onions = third warm and third dry, oil = second warm and first dry, pepper and turmeric = third warm and dry, salt = second warm and third dry, water = third cold and fourth wet. In some areas, split peas, rice and potatoes are added. Rice = first cold and second dry; peas = warm and dry, potatoes = cold and wet.
Nature and temperament warm and first and second = feed-natured of this food is peas, rice and potatoes = moderate.

9. Aash mash = mung soup

ingredients:
mung beans .......................... 250 g
Onions .......................... 150 g
Oil .......................... 100 g
Salt and pepper and turmeric .......................... 10 g
The Recipe:
Clean mungs, wash it and cook it. And then add onions and salt and pepper and also the turmeric to it. Then let it to be cooked slowly.
The energy per 100 g of this food is 322/5 kcal and it has all the nutritional values.
Mung = cold and dry; onions = Third warm and third dry, oil = second warm and first dry, pepper and turmeric = third warm and dry, salt = second warm and third dry, water = third cold fourth wet.
Nature and temperament of this food is moderate.

10. xorma o run = date and oil

ingredients:
Eggs .......................... 3 to 4 pcs
Date .......................... 250 g
Oil .......................... 100 g
Cinnamon .......................... 1 teaspoonful
The Recipe:
bring out the core of dates and cook them with a little water until they get soft. Then add oil to then and frequently stir it. After some minutes, it would be fried. Empty the center of the pan and break the eggs there and make scramble egg, then pick it up from the oven and add cinnamon to it.
The energy per 100 g of this food is 340 kcal and it has all the nutritional values except "C".
Eggs = moderate, date = second warm and first wet, oil = second warm and first dry, water = third cold and fourth wet.
Temperament of this food is moderate.

11. Zire Polo = cumin polo (Zira plow)

ingredients:
Rice .......................... 500 g
Oil .......................... 100 g
Bread .......................... 1 pcs
Salt .......................... as required
Cumin .......................... 1 to 2 tablespoons
Saffron .......................... As required
The Recipe:
Drain rice and if it is too soft, pour a bowl of cold water on it. Pour some oil in a pot and cut bread in the size of palm and after oil gets hot, put the breads in the bottom of the pot and put the rice on it, collect around of rice. Put a little cumin into the pot and let it to be cooked beside rice. Add Saffron and hot oil to rice and then put it in the plate, mix cumin with rice when it gets ready.
The energy per 100 g of this food is 255 kcal and it has all the nutritional values.
Rice = First cold and second dry, oil = second warm and first dry, bread = moderate and dry, salt = second warm and third dry, cumin = second warm and dry, saffron = third warm and dry, water = third cold and fourth wet.
Nature and temperament of this food is moderate and dry.

12. reshte Plav = noodle polo (Reshta plaw)

ingredients:.
Noodle for polo .......................... 150 g
Rice .......................... 350 g
Date .......................... 150 g
Raisins .......................... 100 g
Oil .......................... 200 g
The Recipe :
When boiling the rice and drain it, cut the noodles to smaller pieces and put them in the water of rice and boil them with rice. Then add hot oil and some warm water, and then either put Bread in the bottom of pot or just put rice and noodles in the pot and collected it in the form of cones. After that, add dates and raisins to it (which are cleaned and washed before hand). After brewing, and when putting it in the plate, put the dates, and raisins on it and then by the saffron water and hot oil complete the meal.
The energy per 100 g of this food is 300 kcal and it has all the nutritional values.
Polo noodles = moderate and dry, rice = first cold and second dry, date = second warm and first wet, raisins = second and first wet, oil = second warm and first dry, water = third cold and fourth wet.
Nature and temperament of this food is moderate.

13. Katte Polo = Kata plaw

ingredients:
Rice .......................... 300 g
Oil .......................... 100 g
Salt .......................... 5 g
The amount of water depends on the type of rice. Generally 2 folds of the amount of water are needed for it but rice water the amount of water should not be too much.
The Recipe:
Pour water and salt and oil into the pot and let it to be boiled. Then add the rice and cook rice until the water runs out, then lower the heat and let it to be cooked slowly.
The energy per 100 g of this food is 275 kcal and it has all the nutritional values.
rice = First cold and second dry, ghee = second warm and first dry, salt = second warm and third dry, water = third cold and fourth wet.
Nature and temperament of this food is moderate and dry.

14. Duxawa = Duglyov = buttermilk soup (Doekhowa)

ingredients:
Dough .......................... 1500 g
Peas .......................... 100 g
Chard .......................... 300 g
Bulgur wheat .......................... 150 g
Salt and pepper .......................... 5 g
Oil .................................. 100 g
Onions .......................... 150 g
Dried mint …………….. 1 tablespoon
The Recipe:
Boil dough (water and yogurt) and add peas, bulgur and finely chopped chard to it and let it to be boiled again. Add salt and fried onion to it and let it to be cooked slowly. After 20 min, pouring it in the plate and decorate it with fried mint.
The energy per 100 g of this food is 50 kcal and it has all the nutritional values.
Dough (water and yogurt) = second cold and wet, peas = first warm and dry; chard = warm and dry, wheat bulgur = first warm and first wet, pepper = third warm and dry, salt = second warm and third dry; oil = second warm and First dry, onion = third warm and third dry, dried mint = second warm and dry.
The nature and temperament of this food is moderate and dry.

15. Duxvay du shak = curd soup (Doe khoway doe ashk)

ingredients:
Grains .......................... 250 g
Diluted curd .......................... 1000 g
Peas .......................... 100 g
Dried mint ……………… 1 to 2 tablespoons
Onions .......................... 100 g
Salt …………………. depending on taste
Oil .......................... 100 g
The Recipe:
cook the soaked Peas and bulgur. When it is Undercooked add curd to it and wait for it to be boiled over a low heat and let it to be cooked slowly. Add fried onion and salt to it and let it be cooked for a few minutes. While putting it in the plate add fried mint to it.
The energy per 100 g of this food is 220 kcal and it has all the nutritional values.
Wheat Bulgur = first warm and wet, diluted curd = second cold and first dry, peas = first warm and dry, dried mint = second warm and dry, onion = third warm and third dry, salt = second warm and third dry, oil = second warm and first dry.
Nature and temperament of this food is moderate and dry.

16. Du qurme = Dough (water and yogurt) and cucumber (Doe ghawrm)

ingredients:
Yogurt .......................... 1000 g
Onions .......................... 100 g
Chopped fresh herbs (Mint - Tarragon - vegetables - basil) .......................... 100 g of each
Cucumbers (large ones) .......................... 300 g
Raisins ............................................ 50 g
Black and red pepper …….……….5 g
Dried bread and salt
The Recipe:
put the chopped onions in a large bowl. Add Yogurt, salt and pepper and raisins and herbs and also chopped cucumber to them and mix them thoroughly. Add a little water to it until it gets a uniform and diluted liquid. Then put dried bread in it and stir it. Then decorate it with rose powder (this dish in eaten in summer).
The energy per 100 g of this food is 95 kcal and it has all the nutritional values.
Yogurt = second cold and wet, onions = third warm and third dry, fresh herbs (the warm and dry mint, tarragon = first warm and dry, warm first and second basil = dry), second = cold and wet cucumber, raisins = the second and wet warm, black pepper and red = warm and dry third; salt = second and third warm and dry, bread = moderate and dry.
Nature and temperament of this food is= moderate and more.

17. Duyne = bulgur and yogurt soup (Tarkhineh Doina)

ingredients:
wet Duyne .......................... 300 g (Duyne wheat is baked in dough)
Soaked peas .......................... 100 g
Oil .......................... 50 g
Onions .......................... 100 g
Dried mint ……………… 1 tablespoon
Salt and pepper .......................... To the extent required
The Recipe:
cook Duyne and peas with salt and pepper and fried onion. Then let it to be cooked slowly and decorate it with the fried mint.
The energy per 100 g of this food is 150 kcal and it has all the nutritional values.
duyne = first cold and wet, peas = first warm and dry, oil = second warm and first dry, onion = third warm and third dry, dried mint = second warm and dry, salt = second warm and third dry, pepper = third warm and Dry, water = third cold and fourth wet.
Temperament of this food is moderate and dry.

18. Sayle = almost like Cauchy (Saayla)

ingredients:
Wheat flour .......................... 250 g
Ghee .......................... 100 g
Sugar powder .......................... 150 g
The Recipe:
Fry flour in the oil and then pour some water on it and mix it well to get a uniform mixture. And then let it to be boiled for a quarter to half an hour. Then put them in a separate plate and sprinkle sugar on them.
The energy per 100 g of this food is 430 kcal and it has all the nutritional values vitamin "C".
Wheat = first warm and dry, oil = second warm and first dry, powdered sugar = second warm and first dry.
Temperament of this food is warm and dry.

19. Shami kevav = vegetable cutlet (Shami kawaw)

ingredients:
Mince .......................... 300 g
Potatoes .......................... 200 g
Eggs .......................... 2 to 3 pcs
Oil .......................... 200 g
Onions ……………. 2 pcs medium
Salt and pepper and turmeric ……….. To the extent required
flour ……………… 1 tablespoon
The Recipe:
mix meat and grated raw potato and finely grated onion and add flour and the eggs, and leave this mixture for about 15 to 30 minutes. Then pour oil (to the extent required) in the pan and put the pan over a medium heat. Fry them with fresh herbs and eat it with grilled tomato.
The energy per 100 g of this food is 335 kcal and it has all the nutritional values.
Meat (mixture) = second warm and wet, potato = cold and wet, eggs = moderate, oil = second warm and first dry, onion = third warm and dry, salt = second dry and third warm; pepper and turmeric = Third warm and dry.
The temperament of this food is at the first of second warm and dry.

20. shale giya = gilaxe soup (Shella gia)

ingredients:
wheat wet .......................... 250 g
Apricot .......................... 50 g or 200 g (fresh ones)
Oil ................................................. 100 g of
Onions .............................................. 150 g
Salt and pepper and turmeric .......................... 10 g
Soaked peas ...................................... 50 g
gilaxe ............................................ 300 g
The Recipe:
Cook Peas and grits and then add pepper and turmeric. After that add fried onion, salt and coarsely chopped Gilaxe to it and let it to be cooked slowly. Decorate it with fried mint.
The energy per 100 g of this food is 220 kcal and it has all the nutritional values.
wheat = first Warm and wet, apricot = second cold and first wet, oil = second warm and first dry, third warm and third dry =, salt = second and third warm and dry, onion = third warm and third dry, pepper and turmeric = third warm and dry, Gilaxe (a kind of mountain vegetable like ñ and sieve) = third warm and third dry, water = third cold and fourth wet.
Nature and temperament of this food is second warm and moderate.

21. Shekine = crepe (simple omelet of egg) Shelkeina

ingredients:
Eggs .......................... 3 pcs
flour .......................... 50 g
Milk .......................... 150 g
Salt and Saffron .......................... a little
Oil or butter ……….. to the extent required
Milk .......................... one third of flour
for Each kilo flour of between 12 and 15 eggs
The Recipe :
add the eggs to the boiled milk, and add also salt and saffron together then add flour and mix them slowly. Then add milk and stir it slowly to have a uniform liquid. (Shelkine is cooked on Saj (teak) or in the pan). Pour in the teak or in the pan a little oil, and let it to get quite hot. Then pick up a little of the liquid and pour it on the teak. After its roasting, pick up them and put them in another plate. At last sprinkle sugar or honey on it.
The energy per 100 g of this food is 155 kcal and it has all the nutritional values.
Eggs = moderate, yogurt = first warm and dry, salt = second warm and third dry (very little), third = Oil = second warm and first dry (very little), saffron = third warm and dry (in small quantities).
Nature and temperament of this food is warm and moderate.

22. Forujav = chicken broth (Froojaw)

ingredients:
Chicken pieces .......................... 250 g
Chickpeas wet .......................... 50 g
Rice .......................... 50 grams
Onions .......................... 100 g
Oil .......................... 100 g
Salt and pepper and turmeric .......................... 10 g
The Recipe :
undercook Chicken and fried onion and peas with a small amount of water, and then add the rice, salt and pepper and turmeric with a greater amount of boiling water and let it be cooked until the chicken and rice is cooked slowly and completely, after this the food is ready.
The energy per 100 g of this food is 260 kcal and it has all the nutritional values.
Local chicken = first warm and wet; split peas = warm and dry, rice = first cold and second dry, onion = third warm and dry, Oil = second warm and first dry, pepper and turmeric = third warm and dry, salt = second warm and Third dry, and Water = third warm and fourth wet.
Nature and temperament of this food is moderate.

23 qe yemax = (Cauchy) Ghaymaakh

ingredients:
Ghee .......................... 150 g
Wheat powder .......................... 250 g
Sugar .......................... 50 g
Salt .......................... A little
The Recipe:
Fry Sieve flour to be golden brown in the hot oil, then add the hot water and mix them thoroughly together, and wait until the oil be on top of the food. When you put the food in the plate, decorate it with sugar according to your taste.
The energy per 100 g of this food is 475 kcal and it has all the nutritional values except vitamin "C".
Oil = second warm and first dry, wheat flour = first warm and dry, sugar = second warm and first dry, salt = second warm and third dry (very little), hot water = third cold and fourth wet.
Nature and temperament of this food is warm and moderate.

24. Qeyme o tumatix = stuffing and tomato (Gheemav tomaatez)

ingredients:
Ground beef .......................... 250 g
Onions .......................... 100 g
Oil .......................... 100 g
Ripe tomatoes .......................... 500 g
Salt and pepper and turmeric .......................... 10 g
The Recipe :
Mix Meat and fried onions, add salt and pepper and the turmeric and also grated or finely chopped tomatoes, then fry them and let it to be cooked slowly. This dish is eaten with rice or bread.
The energy per 100 g of this food is 160 kcal and it has all the nutritional values.
Meat (mixture) = first warm and first wet, onion = third warm and dry, oil = second warm and first dry, tomato = second cold and wet, pepper and turmeric = third warm and dry, salt = second warm and third dry.
Nature and temperament of this food is warm and moderate.