What You Need to Know
This cuisine encompasses a variety of traditional dishes from Assyrian, Armenian, Kurdish, and Persian cuisines, often featuring ingredients like meat, bulgur, lentils, and herbs. The cooking techniques involved include grilling, stewing, and frying, which induce chemical reactions like the Maillard reaction, protein denaturation, and starch gelatinization.
Steps
- 1.
Kubba Halab (Assyrian): Stuffed dumpling showcasing spiced meat encasement
- 2.
Tepsi Baytinijan (Armenian): Layered eggplant dish demonstrating slow-cooked integration
- 3.
Keleche (Kurdish): Date-filled cookies highlighting preservation methods
The Science
Primary Reaction
Maillard reaction