Iraqi cuisine
Iraqi cooking descends from Mesopotamia: wheat, dates, river fish and sweet-sour sauces built on pomegranate and tamarind.
The Tigris and the Euphrates supply river fish, and the country's signature dish is a fish dish — unusual in the Arab world.
The baharat blend here is its own: black lime, cardamom and cinnamon. It is also what separates Iraqi rice dishes from Iranian and Turkish ones.
2 dishes
- Masgouf
River fish butterflied and cooked standing beside an open fire. A Baghdad dish from the banks of the Tigris.
105 min · Medium · Main course
- Iraqi dolma
Vine leaves and vegetables stuffed with spiced rice and meat, layered in one pot and cooked under a weight.
150 min · Takes practice · Main course