Kalana, an ancient Kurdish dish, is a beloved culinary tradition in the Hawraman region. Known for its unique flavor and simplicity, it continues to be a popular choice among locals and visitors alike. Numerous specialized shops in Halabja, Sulaymaniyah, and Erbil are dedicated to crafting this delicious dish.
To prepare Kalana, the process begins by forming the dough into a ball. One side is left open to allow for the addition of chopped and salted onions, which are then carefully sealed to prevent any bursting during cooking. Once the dough is ready, it is placed on a saj, a traditional flatbread griddle, until fully cooked. The final touch involves pouring hot Kurdish butter over the finished dish.
In various regions of Kurdistan, Kalana is often enjoyed with mulberry or date syrup, and some even add a sprinkle of sugar for an extra touch of sweetness. This dish not only showcases the rich flavors of Kurdish cuisine but also reflects the region’s vibrant culinary heritage, bringing tradition and taste together in every bite.