Background: Functional foods are food like traditional foods; however, when consumed as a part of a diet, they will exhibit physiological benefits and in addition to the basic nutritional properties are effective in reducing the risk of chronic and serious diseases. Products that have potentially helpful properties, such as modified foods or beneficial nutritional compounds, which have health benefits in addition to traditional nutritional properties in their content, are also considered as functional foods.Therefore, this study aims to investigate traditional functional foods used in the Kurdish medicine.Methods: Internal and external articles and books in the Internet search engines were used in this review paper.Results: According to the results of the study, many traditional foods consumed in Kermanshah are considered to be functional foods, including Shole Amiri, Pereshge, Peresht, Shalam, Tarkhine, and cabbage soup that can be used as a medicine to treat colds. Moreover, the Masoa soup and Paghaze are consumed to treat digestive diseases, Khore Bari to remove heat exhaustion, the Sourane soup to relieve bone pain, and Vanoushak Polo that are energizing and stimulating. Other functional foods include Yekave to boost the immune system of body, Kalane bread with the disinfectant property, and nettle soup to treat respiratory diseases. In addition, the Gilankhe stew is purgative and laxative and the lentil soup is used to prevent colds.Conclusion: Due to the role of functional components in the food industry and its extension in Kurdish medicine, it is necessary to pay more attention to traditional functional foods and economic efficiency of such foods as the therapeutic ones. Furthermore, due to the limited studies on this area in the West of Iran, it is felt to further study and experimentation in this area.