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he Nash Didan Jews, with a heritage spanning the regions near Iran, Turkey, and Azerbaijan, carry with them a rich culinary tradition that is as delicious as it is unique. Their food is a reflection of their history, a blend of Middle Eastern flavors, and the communal culture that has been maintained through generations. Let’s explore some top Nashdidan dishes and learn how to prepare them with authentic recipes passed down through the ages.
1. Kishmishyane (Nut and Raisin Cookies)
Kishmishyane are not just cookies; they're a nostalgic treat that takes you back to childhood with each bite. These nut and raisin cookies are a staple, served with tea and perfect for any gathering.
Recipe:
- 7 oz margarine
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 extra large eggs
- 1 cup sugar
- 2 tsp baking powder
- 4 cups flour
Filling:
- 4 tbsp oil or your choice of jam
- Cinnamon sugar
- Raisins
- Chopped walnuts
- 1 egg yolk
Preheat the oven to 350°F. Mix the first six ingredients and then slowly add flour until the dough is smooth and not sticky. Divide it into four balls and roll each into a rectangle. Brush with oil, sprinkle with cinnamon sugar, and spread walnuts and raisins (or spread with jam). Roll up from the long side, brush with egg yolk, and cut into 1 1/4 inch pieces. Bake until golden and enjoy for weeks to come if stored in an airtight container.
2. PShala Vegetable Soup
P’shala is the essence of a Nash Didan winter, a thick vegetable soup that warms you from the inside out, often enjoyed as a full meal with fresh rye bread.
Recipe:
- 3/4 cup red kidney beans
- 1 large onion, chopped
- 1 small cabbage, sliced
- 3 stalks celery, chopped
- 18 oz spinach leaves
- 4 carrots, sliced
- 1/2 lb medium egg noodles
- Turmeric
- 1 tbsp flour
- Oil
Boil and soak the kidney beans as detailed in the original recipe. Fry the onion in oil until softened, then fill a pot halfway with water, bringing it to a boil with the beans. Add turmeric and then, gradually, the vegetables as per the instructions, ensuring to create a roux with flour and oil for the soup's base. Add the noodles towards the end for a hearty, comforting dish.
3. Dairy Dolmat Mishcha (Stuffed Grape Leaves With Yogurt Sauce)
A celebratory dish, Dairy Dolmat Mishcha combines the freshness of herbs with the tang of yogurt for a light yet satisfying meal.
Recipe:
- 6 cups long grain rice
- 2 lbs Turkish grape leaves
- 2 large onions
- 1 bunch each of dill, parsley, cilantro, and scallions
- Oil for sautéing
For the topping:
- 5 lbs low-fat plain yogurt
- 2½ lbs sour cream
- Garlic to taste
- Salt
- Melted salted butter
Carefully wrap the rice and herb mixture in grape leaves, cook in water, and then serve with a yogurt sauce topped with melted butter.
4. Shifte and Chickpea Soup
This soup is a meal that embodies the soulful cooking of the Nash Didan, requiring patience and a whole day's devotion to prepare.
Recipe:
- 1 lb dried chickpeas
- 3/4 lb beef marrow bones
- 3 1/2 lb beef
- 4 large onions
- 1 1/2 cups rice
- Turmeric
Prepare the soup with marrow bones, beef, and onions. Then, prepare the Shifte by grinding meat, onions, and rice, forming them into ovals, and cooking in the soup. This rich, golden-colored soup serves 15 people, making it perfect for communal gatherings.
5. Zhargo (Meat and Potatoes)
Zhargo is a traditional dish that offers the comfort of potatoes with the richness of marinated meat, slow-cooked to perfection.
Recipe:
- 3 lb marinated meat (flanken or kolichal)
- Turmeric
- Black pepper
- 2 large onions, sliced
- Canola oil
- 5 Idaho potatoes, cubed
Marinate the meat overnight, cook with onions, then prepare the potatoes separately with turmeric, pepper, and water until creamy. Combine the meat and potatoes, adjusting seasoning to taste.
These dishes are not just recipes; they are stories of a people, their traditions, and the way they have retained their identity through food. The Nash Didan dishes are a testament to their rich history, and through cooking and sharing these meals, their legacy continues to thrive.
Stay up to date with Food at Woke Waves Magazine, where we delve into the flavors of heritage and the culinary customs that bind us across time and place.
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