The Kurdish people are among the oldest and most authentic cultures in the region and the world. They have managed to preserve their authenticity across all aspects of their culture and heritage.
Kurdish foods remain important to most Kurds, who cannot give them up. Kurdish cuisine is largely seasonal. In spring, more plant-based foods are prepared, while in winter, warmer and heavier dishes are favored. This preference is due to the increased appetite during the colder months and the need for foods that provide warmth to the body.
Dandok is a winter food in high demand among Kurds, although it is prepared in the summer. Now that it is summer, it is the season for making Dandok.
Dandok, also known as “Doyne” in some areas, is an ancient Kurdish dish made from wheat and yogurt or buttermilk. The preparation begins with cleaning and grinding the wheat in a mill. The ground wheat is then mixed with yogurt or buttermilk in a pot.
The method for making Dandok is simple and inexpensive. The ingredients are just bulgur, yogurt, and salt. The yogurt is mixed with the bulgur, and a little salt is added. The mixture is then kneaded like dough and formed into small round balls that are slightly flattened. These are placed on rooftops under the sun to dry until ready to eat.
Due to its ingredients of dairy and wheat, and because it is dried in the sun, Dandok is rich in energy and protein. Made naturally from a combination of grains and dairy, it provides substantial energy and health benefits.
Dandok can be eaten in two ways: either before noon or in the afternoon with tea or water, eaten dry like a biscuit, or made into a dish. To prepare it as a dish, water is added and the mixture is boiled, then a little oil is added. When prepared this way, animal meat can be included to enhance its taste and flavor.
In the past, village girls would cooperatively make Dandok, gathering at a different house each day and night. While preparing Dandok, they would chat, joke, laugh, and share many secrets. This was because Dandok was a staple food in the village and a popular snack during autumn and winter evenings.
Prepared by
Aya Ahmed