The LA times conducted an interview with Luqman Barwari about the different types of Kurdish dips that he sells in Niroj. He explains that Kurdish food built around the various plants and herbs that grow in the mountainous region of Kurdistan. To keep his dips fresh and locally sourced he develops relationships with local farmers and frequently purchases ingredients from farmers markets. He designs his take on the traditional dips based on what’s locally grown.
Read the full article here: http://www.latimes.com/food/dailydish/la-fo-culinary-sos-niroj-recipes-20170318-story.html