Newroz Kurdish New Year Naana Gejnija, Kurdish Coriander Naan

Celebrate the spirit of Newroz and Ramadan with Naana Gejnija, a traditional Kurdish coriander naan that’s packed with flavor and deeply rooted in cultural heritage. This savory flatbread, topped with a rich, spiced filling, is perfect for sharing with family and friends as you welcome new beginnings and the arrival of spring. Follow this recipe to create a delightful culinary experience that bridges tradition and taste.

Ingredients

For the Dough:
🍞 6 cups flour
🍞 1 tablespoon yeast
🍞 1 tablespoon salt
💧 2 and 1/3 cups warm water

For the Filling:
🫒 1 cup olive oil
🧅 3 large onions, diced finely
🍅 2 Roma tomatoes
🧂 1 tablespoon vegeta seasoning
🧂 1 teaspoon salt
🌶️ 1/2 teaspoon black pepper
🌶️ 1/2 teaspoon chili flakes
🌿 1/4 cup coriander seeds, ground
🍅 1 6oz can tomato paste
🫒 Additional olive oil for drizzling

Instructions

1- Prepare the Dough:

• In a bowl of a stand mixer, combine the flour, yeast, salt, and warm water. Mix until a dough forms, approximately 10 minutes.
• Form the dough into a large ball and drizzle with a little olive oil. Return the dough to the bowl.
• Cover the bowl with plastic wrap and a towel, allowing the dough to rise for about an hour or until it doubles in size.
• Divide the dough into six equal-sized balls and cover them again, allowing them to rest while you prepare the filling.

2- Prepare the Filling:

• Grind the coriander seeds, and finely dice the onions and tomatoes.
• Heat a pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and cook for about 10 minutes.
• Stir in the tomatoes, vegeta seasoning, salt, black pepper, and chili flakes. Mix well and cook for a few more minutes.
• Incorporate the tomato paste and cook for an additional five minutes until the filling is thick and aromatic.

3- Preheat the Oven:

• Preheat your oven to 475°F (246°C). Line your baking trays with parchment paper.

4- Assemble the Naan:

• Working with two dough balls at a time (depending on the size of your tray), drizzle a little olive oil on each and roll them out into circles or ovals.
• Generously spread the coriander onion filling on top of each rolled-out dough piece for maximum flavor.

5- Bake:

• Bake the naan in the preheated oven for about 20 minutes, or until the bottoms and edges turn golden brown.

6- Serve:

• Enjoy the freshly baked Naana Gejnija warm, as a standalone dish or alongside your favorite meals.

Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Calories: ~300 per serving
Proteins: 5g
Fats: 12g
Carbohydrates: 43g
Equipment: Stand mixer, Rolling pin, Baking trays, Parchment paper

Cooking Tips:

• Ensure the dough rises in a warm place for the best texture.
• Adjust the level of chili flakes according to your heat preference.
• Keep a close eye while baking to prevent burning.

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Naana Gejnija