Assyrian cuisine
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Assyrian cuisine is very closely related to other Middle Eastern cuisines. It predates both Arab and Turkish cuisine in Western Asia. It is also similar to Armenian, Persian, Jewish and Greek cuisine. It is believed that Assyrians invented baklava in the 8th century BCE.
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Ftarta (ܦܛܪܬܐ; breakfast)
Common breakfast usually contains eggs (scrambled, sunny side up, hard boiled) usually with fried tomatoes, tahina (sesame seed paste) with either fig jam or date syrup, bastirma (dried sausage), geimar (cream), halawa, etc.
Breakfast is usually eaten wrapped in pita bread or in bite-size scoops of pita.
Maza (ܡܙܐ; appetizer)
These are similar to related cuisines' version(s) of Mezze.
Khadaya w Ashaya (ܚܕܝܐ ܘ ܥܫܝܐ; lunch and dinner)
Typical Lunch usually consists of basmati rice (usually cooked with mini noodles), burghul (also cooked with mini noodles), and is usually accompanied with a stew, salad called zalata, or yogurt called masta.
The most common stews are potato curry, navy beans called fasulya, green beans, and crushed lentil soup called tlokhei. There is also a rice and cabbage meal called tirkhena.
Most stews consist of tomato paste, water, small pieces of steak or chicken, and spices.
During the Holidays there are special dishes. There are biryani, pacha, kubba, maqluba, dolma, and other dishes.
