Recipes for the Assyrian 'Palette'
(Updated & Expanded)
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In our rapidly changing world, with an eye constantly looking to the future, it's easy to forget our past and the forces that have shaped how we came to be who we are today. As an Assyrian, I'm privileged to belong to one of the oldest and rarest ethnic minorities in the world. It was with this in mind that I set out to create a comprehensive cookbook, with ancient and modern recipes, that make up the "palette" (or the "hues") of the Assyrian palate. Most of the recipes contained in this book have been handed down from one generation to the next through word-of-mouth, and thus, consistency and...
In our rapidly changing world, with an eye constantly looking to the future, it's easy to forget our past and the forces that have shaped how we came to be who we are today. As an Assyrian, I'm privileged to belong to one of the oldest and rarest ethnic minorities in the world. It was with this in mind that I set out to create a comprehensive cookbook, with ancient and modern recipes, that make up the "palette" (or the "hues") of the Assyrian palate. Most of the recipes contained in this book have been handed down from one generation to the next through word-of-mouth, and thus, consistency and precision in measurements have generally been hard to come by. I wanted this cookbook to be "user-friendly", that is to say, recipes containing precise measurements with easy-tofollow instructions so that anyone, whether Assyrian or non-Assyrian, could make and enjoy foods that are part of our heritage. The Middle East is a vast region made up of several ethnic peoples that have conquered and been conquered for thousands of years. Where they ended up settling had an impact on the culture and even the cooking of that ethnic group. This is what happened to the Assyrians. For centuries the majority of Assyrians lived in either Iraq or Iran, therefore, over time, indigenous recipes were modified to adjust to the availability of ingredients in those specific regions, and new recipes were adopted from host countries as well. The recipes in this cookbook reflect the Assyrian "palette" influenced by Iranian cuisine; ingredients, spices, methods, etc. Assyrian cooking has also crossed over into European cultures, and vice versa. You may have noticed a play on the word "palette" in the title of this cookbook. The proper spelling of the word when it refers to the mouth and taste is "palate". However, because of the mixed, culinary artistry of Assyrian cooking, I chose to use the word which we use when referring to an artist's easel of colors: "palette". In addition, public awareness about the Assyrian people is not widespread and therefore, to add an educational twist to this cookbook, along with each recipe, I've added an interesting excerpt about Assyrians, to give the reader a greater appreciation and understanding of the vast history and culture of the people behind these beloved recipes. I hope this updated and expanded version of my originally published 1994 edition will allow you to enjoy creating these wonderful dishes while learning more about Assyrians and our ancient heritage.
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