https://www.nytimes.com/2019/11/08/dining/kurds-football-nashville.html
The spread at these tailgates includes Kurdish dishes like, from left, biryani; kutilk, rice-crusted fritters; a cucumber-tomato salad; and eprax, stuffed grape leaves.Credit…William DeShazer for The New York Times
excerpt:
Next to a table laden with hamburgers and hot dogs was another buffet set up with Kurdish dishes — biryani flecked with vermicelli, carrots, peas and noodle-like strips of chicken; cucumber and tomato salad; kutilk, eye-shaped fritters filled with chicken and crusted with a thick layer of rice; and eprax, stuffed grape leaves nestled in a pot of rice with silken pieces of cabbage.