Assyrian Cuisine

Betül Hiçbezmez

The Assyrians are one of the ancient peoples of the Middle East. Assyrian culture is one of those most heavily influenced by the surrounding cultures, and is a modest but rich culture of a people with great sensitivity to their surroundings. The cuisine of the Assyrians, who still live in some cities in Southeast Anatolia, is based heavily on grains. As meat and meat products are not predominant in Christian culture, the Assyrians subsist chiefly on grain products.

In recent times, meat and meat products have gained a more noteworthy place in this cuisine. Eggs and clarified butter, common in the region, show up in a great many Assyrian dishes. The cuisine of the Assyrians who live in Southeastern Turkey, and in Mardin in particular, has blended with the local cuisines, and thus have many dishes in common.

Hel Hel – Flour and Pekmez Pudding

Ingredients:

1 c pekmez (grape molasses)
1 c flour
1 c sugar
7 c sugar
1 t cinnamon
3 eggs
2 T clarified butter

Combine pekmez, flour, sugar and water and cook on low heat until it comes to a pudding-like consistency. Add cinnamon. Beat eggs in a separate bowl and add to the mixture, followed by the butter. Serve hot.

A very popular dessert on cold winter nights, clears the lungs and is good for coughs.

Harire – Flour and Pekmez Pudding, II

Ingredients:

1 c sugar
1 c flour
1 c pekmez
5 c water
1 c walnuts
1 t cinnamon
1 t allspice
1 t ginger
1 t cloves

Mix the sugar, flour, pekmez and water in a mixer, then boil on low heat until it reaches a pudding-like consistency. When it has thickened, add the spices, pour into bowls and garnish with chopped walnuts.

Harire is a dessert preferred during fast days, when animal products are not consumed.

Stuffed Intestines (Çokat)

5 lengths of small intestine (about 12 inches)
1 tripe
1 kg chopped meat
1 T dry mint
1 T red pepper
1 T black pepper
½ c coarse bulgur

Cover bulgur with water and allow to soak. Combine meat, mint, red and black pepper and knead together. Wash the intestines and tripe well; they should be white. Cut the trip into pieces which, folded, will make pouches about the size of a pack of cigarettes, and sew into pouches, leaving one end open. Fill the open side halfway with filling, and sew shut. Fill the intestines with the help of a small tea spoon, turning them inside out as you go. When finished, wash again, scrubbing them with salt. Simmer with the tripe in enough water to cover.