Iraq
Masgouf grilled river fish, dolma and date-rich Baghdadi cooking.
Iconic recipes
Masgouf
Iraq's national dish — butterflied river fish marinated in tamarind, turmeric and olive oil, grilled slowly upright by an open flame.
Masgouf
Baghdad's open-fire river carp split flat, basted with tamarind-tomato and grilled over wood.
Iraqi Dolma
Mixed vegetables and vine leaves stuffed with spiced rice and lamb, simmered in tomato-tamarind broth.
Tepsi Baytinijan
Iraqi tray-bake of fried eggplant, lamb meatballs, potato and tomato.
Kleicha
Iraq's national cookie — cardamom-rose pastry rolled around date or walnut filling.
Masgouf
Iraqi butterflied carp grilled over open fire with tamarind and tomato — Baghdad's signature.
Quzi
Baghdad wedding dish — slow-roasted lamb piled on saffron rice with almonds, raisins and fried onions.
Pacha
Baghdadi winter delicacy of slow-cooked sheep's head, trotters and tripe stuffed with rice.
Bamia
Baghdadi lamb and okra stew soured with dried lime and tomato.
Timman Bagilla
Baghdadi rice studded with fresh fava beans and dill, crowned with a golden tahdig-style crust.
Margat Samak
Basran fish stew simmered in tamarind, tomato and turmeric.
Machboos Rubyan
Basra Gulf-style spiced shrimp rice with dried lime and cardamom.
Hareesa Basriyah
Southern Iraqi wheat and lamb porridge beaten smooth and finished with cinnamon butter.
Kubba Mosul
Mosul's giant flat kibbeh disc of bulgur dough stuffed with spiced lamb, then simmered in broth.
Kellaji Mosul
Mosul sweet-cheese pastries of thin dough folded around unsalted cheese and pistachio, soaked in rose syrup.
Shifta Moslawiya
Mosul-style spiced lamb patties grilled on skewers with sumac and parsley.
Parda Pilaw
Kurdish wedding rice — spiced lamb, chicken and rice baked wrapped in thin bread that forms a golden shell.
Kurdish Kifta
Kurdistan skewered lamb kofta seasoned with sumac and grilled over vine wood.
Yaprakh
Kurdish vine leaves and vegetables stuffed with sour rice and lamb, simmered in pomegranate broth.
Dogh Kurdi
Kurdish salty herb yogurt drink whisked with dried mint and cold water.
Kubba Halab
Anbar-region rice-shell croquettes stuffed with spiced lamb and pine nuts, deep-fried till amber.
Jireesh
Anbar desert porridge of coarse cracked wheat cooked with lamb and yogurt.
Marag Fasolia
Anbar white bean stew with lamb, tomato and dried lime.
Hareesat Ashura
Najaf's Ashura commemorative wheat porridge cooked in giant cauldrons and shared with pilgrims.
Karbala Samoon
Karbala diamond-shaped white bread baked in stone ovens near the shrine.
Zerde
Karbala saffron rice pudding served at religious gatherings, jewelled with pomegranate.
Christian Pacha
Assyrian Easter pacha of stuffed intestines and lamb head simmered with garlic vinegar broth.
Kadeh
Assyrian sweet enriched bread stuffed with buttery flour-sugar filling for Easter and weddings.
Reesh Aliya
Chaldean roasted lamb head served on saffron rice for family feasts.
Kubba Hamuth
Iraqi-Jewish sour kibbeh soup — semolina dumplings stuffed with lamb, floated in lemony beet-chard broth.
Tebit
Iraqi-Jewish Shabbat overnight chicken and spiced rice cooked in a sealed pot till burnished.
Sambusak
Iraqi-Jewish half-moon pastries filled with chickpeas, onion and cumin.
Gaymar
Marsh Arab thick clotted water-buffalo cream eaten with warm bread and date syrup for breakfast.
Simach Tannour
Marsh Arab reed-fire fish baked flat inside a clay tannour oven with tamarind rub.
Khubz Tannour
Marsh Arab flatbread slapped onto the walls of a clay tannour to bake in seconds.
Yaprak Sarma
Kirkuk Turkmen tightly rolled vine leaves in olive oil and sour pomegranate.
Turshu Kirkuk
Kirkuk Turkmen vinegar-pickled mixed vegetables served with every meal.
Kubba Kirkuk
Kirkuk Turkmen rice-flour kubba stuffed with lamb and simmered in golden turmeric broth.
Iraqi Samoon
Iraq's ubiquitous diamond-shaped white bread with a soft crumb and blistered crust.
Chai Iraqi
Iraqi black tea brewed dark and sweet, poured from a small teapot into estikan glasses.
Shorbat Adas
Iraqi red lentil soup with cumin, lemon and crispy pita croutons.
Fasoulia Yabsa
Iraqi dried white-bean stew with lamb and tomato served over rice.
Baba Ghanoush Iraqi
Iraqi smoky eggplant dip loosened with yogurt and pomegranate molasses.
Jajik
Iraqi cucumber-yogurt-mint salad served alongside grilled kababs.
Baklawa Iraqiya
Iraqi baklawa cut in diamonds with pistachio-walnut filling and rose-cardamom syrup.
Znoud el-Sit
Iraqi 'lady's arms' pastries — phyllo rolls filled with clotted cream, fried and syrup-dipped.
Zlabia
Iraqi Ramadan spiral fritters fried till crisp and soaked in rose-cardamom syrup.
Mahalabiya
Iraqi rose-water milk pudding thickened with rice flour and topped with pistachio.
Amba
Iraq's tangy pickled-mango sauce spiked with fenugreek and turmeric, spooned over sandwiches and kababs.
Shanina
Iraqi salted yogurt drink whisked frothy — the classic accompaniment to lamb rice.