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wine/beer to drink with Kurdish food

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  • East Point Cook Feb 17, 2005 03:00 PM
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Friends of mine are hosting a party where authentic/homemade Kurdish food is being served. They are wondering what alcoholic beverages to serve that might be authentic as well.

Obviously they can drink any wine they like, but are there certain wines from the middle-eastern regions that are worth trying?

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  1. muslims do not drink alcohol.

    3 Replies
    1. re: Mahmud

      Not all Kurds are muslim.

      1. re: Jess

        "but are there certain wines from the middle-eastern regions that are worth trying?"

        No. They make no wines in the region.

        1. re: Mahmud

          Depending on how you define "the region" that's false. Though I'm not familiar with any of the wines, there are plenty of wineries in Israel, Turkey, and, to a lesser degree, Lebanon, Cyprus, and Georgia.

          Although, back to the question, I'd probably go with beers. Sure, you could drink Efes, a Turkish Pilsner, or another local beer, but you'd be better off going with a German lager or a superior German/Munich style lager. A great American option is Great Lakes Dortmunder Gold.

          rien

          Link: http://www.travelenvoy.com/wine/middl...

    2. Excerp from July 27 LA Times:

      "Although overwhelmingly Sunni Muslim, Kurds are much less strict in their interpretation of their faith than Arab Iraqis. Many women do not veil themselves; the sale and consumption of alcohol is widely tolerated."

      Also, not all Kurds are Muslim. If alcohol consumption is not a problem for your group (do find out), you might look into the wines of Lebanon and Georgia.

      1. I had Kurdish food at a restaurant once. While it had unique elements, it echoed a lot of other Middle Eastern cuisines. I have always enjoyed Italian Barberas (d'Alba or d'Asti) with Middle Eastern food. One bottle I like is Cascina Val Del Prete Barbera d'Alba "Carolina", which runs about $25.

        1. Not exactly wine, but anise flavored liquor is popular in the swath from Turkey (rakka [sp?]) to Lebanon (can't remember the name). I didn't include Greek ouzo as not to incite ethnic/nationalistic passions ;). When it's diluted per to normal practice, the alcohol content is comparable to wine.

          1. I don't know, but I would love to know who is making the food. I had several Kurdish friends before moving to NYC who prepared amazing food. Where is this happening around here, either catering or restaurant?

            Thanks