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The Story Behind My Recipe: Kurdish

“This recipe means a lot to me, especially since it reminds me of my hometown, Batman. Every time I cook this dish, it's like taking a trip back to the amazing landscapes and rich culture that make up my region. The flavours and ingredients used in the recipe perfectly capture the taste of local cuisine, paying homage to the beauty of where I come from.

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Making this dish is like stepping into the past, connecting me with fond memories of family gatherings. Each step in the recipe brings back the warmth and togetherness we shared during those special times. The delightful aroma filling the kitchen brings back not just the taste but also the laughter, conversations, and precious moments we enjoyed as a family. It's more than just a recipe; it's a way for me to hold onto the traditions and connections that are deeply rooted in the place I call home.”

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Tirsik

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Ingredients

  • 450g lamb meat, cubed

  • 1 large aubergine

  • 2 red bell peppers

  • 2 tomatoes

  • 1 onion

  • 3 cloves garlic

  • 2 tablespoons tomato paste

  • 3 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon red pepper flakes (adjust to taste)

  • Salt and black pepper to taste


 

Procedure

  1. In a frying-pan, heat a tablespoon of olive oil over medium heat.

  2. Add the cubed lamb meat and brown on all sides. Season with salt and pepper. Cook until the lamb is cooked through. Set aside.

  3. Preheat the oven to 200 °C.

  4. Place the whole aubergine, bell peppers, tomatoes, onion, and garlic cloves on a baking sheet.

  5. Roast in the oven for about 30-40 minutes, or until the vegetables are tender, and the skin is charred.

  6. In a small bowl, mix together the remaining olive oil, tomato paste, ground cumin, red pepper flakes, salt, and black pepper, and add the mixture to the lamb.

  7. Add to the oven the lamb and roasted it for 20 minutes with the vegetables.

  8. Let the Tirsik sit for about 30 minutes to allow the flavours to meld.

  9. You can accompany the Tirsik with basmati rice.

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