Iraqi cuisine (

Arabic Arabic (, ' ; , ' or ) is a Semitic language spoken primarily across the Arab world.Semitic languages: an international handbook / edited by Stefan Weninger; in collaboration with Geoffrey Khan, Michael P. Streck, Janet C. E.Watson; Walter ...

: المطبخ العراقي

Kurdish Kurdish may refer to: *Kurds or Kurdish people *Kurdish languages *Kurdish alphabets *Kurdistan, the land of the Kurdish people which includes: **Southern Kurdistan **Eastern Kurdistan **Northern Kurdistan **Western Kurdistan See also * Kurd (dis ...

: خواردنی عێراقی) or Mesopotamian cuisine is a

Middle Eastern cuisine Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives ...

that has its origins from

Sumer Sumer () is the earliest known civilization in the historical region of southern Mesopotamia (south-central Iraq), emerging during the Chalcolithic and early Bronze Ages between the sixth and fifth millennium BC. It is one of the cradles of ...

ians, Akkadians,

Babylonia Babylonia (; Akkadian: , ''māt Akkadī'') was an ancient Akkadian-speaking state and cultural area based in the city of Babylon in central-southern Mesopotamia (present-day Iraq and parts of Syria). It emerged as an Amorite-ruled state c ...

ns,

Assyria Assyria ( Neo-Assyrian cuneiform: , romanized: ''māt Aššur''; syc, ܐܬܘܪ, ʾāthor) was a major ancient Mesopotamian civilization which existed as a city-state at times controlling regional territories in the indigenous lands of the A ...

ns and the other groups of the region.http://www.thingsasian.com/stories-photos/3592 Foods of Iraq: Enshrined With A Long History. Habeeb Salloum. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first

cookbook A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first cour ...

s in the world.

Ancient Ancient history is a time period from the beginning of writing and recorded human history to as far as late antiquity. The span of recorded history is roughly 5,000 years, beginning with the Sumerian cuneiform script. Ancient history cov ...

Mesopotamia Mesopotamia ''Mesopotamíā''; ar, بِلَاد ٱلرَّافِدَيْن or ; syc, ܐܪܡ ܢܗܪ̈ܝܢ, or , ) is a historical region of Western Asia situated within the Tigris–Euphrates river system, in the northern part of the ...

was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the

culinary art Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called che ...

s. However, it was in the

Islamic Golden Age The Islamic Golden Age was a period of cultural, economic, and scientific flourishing in the history of Islam, traditionally dated from the 8th century to the 14th century. This period is traditionally understood to have begun during the reign ...

when

Baghdad Baghdad (; ar, بَغْدَاد , ) is the capital of Iraq and the second-largest city in the Arab world after Cairo. It is located on the Tigris near the ruins of the ancient city of Babylon and the Sassanid Persian capital of Ctesiphon ...

was the capital of the

Abbasid Caliphate The Abbasid Caliphate ( or ; ar, الْخِلَافَةُ الْعَبَّاسِيَّة, ') was the third caliphate to succeed the Islamic prophet Muhammad. It was founded by a dynasty descended from Muhammad's uncle, Abbas ibn Abdul-Muttal ...

(750–1258 AD) that the Iraqi kitchen reached its zenith. Throughout history, the cuisine of Iraq has made extensive contact with the cuisines of its neighbouring regions including

Caucasian cuisine The cuisine of the Caucasus refers to the cuisine of Armenia, Azerbaijan, Georgia and North Caucasus. Traditional dishes Plates Some popular cheeses from the Caucasus include: * Ashvlagwan ''(Ашвлагуан)'' — Abkhaz smoked cheese, si ...

Greek cuisine Greek cuisine ( Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, ol ...

, Kurdish cuisine,

Persian cuisine Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 ( ...

, and

Turkish cuisine Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern Eur ...

, among others. Today, the cuisine of Iraq reflects this rich inheritance as well as strong influences from the culinary traditions of neighbouring

Iran Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...

Turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a transcontinental country located mainly on the Anatolian Peninsula in Western Asia, with a small portion on the Balkan Peninsula ...

, and the Caucasus region. Mesopotamian cuisine varies across the country. The cooking of Northern Iraq is known for adding

pomegranate The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between tall. The pomegranate was originally described throughout the Mediterranean Basin, Mediterranean re ...

to the

dolma Dolma (Turkish for “stuffed”) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with who ...

juice prominently to give it a unique taste. In Southern Iraq, fish is used extensively. While in the middle region, in

and the surrounding cities is known for its variety of rice dishes and sweets. Contemporary

Iraq Iraq,; ku, عێراق, translit=Êraq officially the Republic of Iraq, '; ku, کۆماری عێراق, translit=Komarî Êraq is a country in Western Asia. It is bordered by Turkey to Iraq–Turkey border, the north, Iran to Iran–Iraq ...

reflects the same natural division as ancient

, which consisted of

in the arid northern uplands and

in the

alluvial plain An alluvial plain is a largely flat landform created by the deposition of sediment over a long period of time by one or more rivers coming from highland regions, from which alluvial soil forms. A floodplain is part of the process, being the smal ...

. ''

Upper Mesopotamia Upper Mesopotamia is the name used for the uplands and great outwash plain of northwestern Iraq, northeastern Syria and southeastern Turkey, in the northern Middle East. Since the early Muslim conquests of the mid-7th century, the region has been ...

'' grows

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

and crops requiring winter chill such as

apples An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple trees are cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, where its wild ancestor, ' ...

and stone fruits. ''

Lower Mesopotamia Lower Mesopotamia is a historical region of Mesopotamia. It's located in the alluvial plain of Iraq from the Hamrin Mountains to the Faw Peninsula near the Persian Gulf. In the Middle Ages it was also known as the ''Sawad'' and al-Jazira al-sfli ...

'' grows

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

and

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

citrus fruits ''Citrus'' is a genus of flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including important crops such as oranges, lemons, grapefruits, pomelos, and limes. The genus ''Citrus'' is nativ ...

, and is responsible for Iraq's position as one of the world's largest producer of dates. DriedfruitS

History

Archaeologists have found evidence from excavations at

Jarmo Jarmo (Qal'at Jarmo) ( ku, Çermo) is a prehistoric archeological site located in modern Iraq on the foothills of the Zagros Mountains. It lies at an altitude of 800 m above sea-level in a belt of oak and pistachio woodlands in the Adha ...

, in northeastern

, that pistachio nuts were a common food as early as 6750 BC. Among the ancient texts discovered in

is a Sumerian-

Akkadian Akkadian or Accadian may refer to: * Akkadians, inhabitants of the Akkadian Empire * Akkadian language, an extinct Eastern Semitic language * Akkadian literature, literature in this language * Akkadian cuneiform Cuneiform is a logo-syllabic ...

bilingual dictionary A bilingual dictionary or translation dictionary is a specialized dictionary used to translate words or phrases from one language to another. Bilingual dictionaries can be ''unidirectional'', meaning that they list the meanings of words of one lan ...

, recorded in

cuneiform script Cuneiform is a logo- syllabic script that was used to write several languages of the Ancient Middle East. The script was in active use from the early Bronze Age until the beginning of the Common Era. It is named for the characteristic wedge-s ...

on 24 stone tablets about 1900 BC. It lists terms in the two ancient Iraqi languages for over 800 different items of food and drink. Included are 20 different kinds of

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...

, over 100 varieties of

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...

and 300 types of

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

, each with different ingredients, filling, shape or size. The world's oldest recipes are found in

of modern-day ancient Iraq, written in cuneiform tablets. One of three excavated

cuneiform Cuneiform is a logo- syllabic script that was used to write several languages of the Ancient Middle East. The script was in active use from the early Bronze Age until the beginning of the Common Era. It is named for the characteristic wedge- ...

clay tablet In the Ancient Near East, clay tablets (Akkadian ) were used as a writing medium, especially for writing in cuneiform, throughout the Bronze Age and well into the Iron Age. Cuneiform characters were imprinted on a wet clay tablet with a sty ...

s written in 1700 BC in

Babylon ''Bābili(m)'' * sux, 𒆍𒀭𒊏𒆠 * arc, 𐡁𐡁𐡋 ''Bāḇel'' * syc, ܒܒܠ ''Bāḇel'' * grc-gre, Βαβυλών ''Babylṓn'' * he, בָּבֶל ''Bāvel'' * peo, 𐎲𐎠𐎲𐎡𐎽𐎢 ''Bābiru'' * elx, 𒀸𒁀𒉿𒇷 ''Babi ...

, 50 miles south of present-day

, contains 24 recipes for stew cooked with meat and vegetables, enhanced and seasoned with

leek The leek is a vegetable, a cultivar of '' Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus '' Al ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...

, and spices and herbs like cassia,

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

coriander Coriander (;

mint MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaAE ...

, and

dill Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth ...

. Stew has remained a mainstay in the cuisine. Extant medieval Iraqi recipes and modern Iraqi cuisine attest to this.

Iraqi cuisine/Mesopotamian cuisine

Ingredients

Some characteristic ingredients of Iraqi cuisine include: *

Vegetables Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems ...

such as

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

turnips The turnip or white turnip (''Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word ''turnip'' is a compound of ''turn'' as in turned/rounded on a lathe and ' ...

beans A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes thr ...

shallots The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as th ...

okra Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with su ...

lentils The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest produ ...

, cress,

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Uni ...

cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&n ...

, courgette (zucchini),

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...

lettuce Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, ...

artichoke The globe artichoke (''Cynara cardunculus'' var. ''scolymus'' ),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the names French artichoke and green articho ...

peppers Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

and chilli peppers. *

Cereals A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grain crops are grown in greater quantities and provide more food ...

including

, bulghur wheat and

. * Pulses and legumes such as lentils,

chickpeas The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are ...

green beans Green beans are young, unripe fruits of various cultivars of the common bean (''Phaseolus vulgaris''), although immature or young pods of the runner bean (''Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedalis' ...

, green grams, and cannellini beans. *

Fruits In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in partic ...

including

olives The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' 'M ...

, dates,

raisins A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the dar ...

apricots An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus '' Prunus''. Usually, an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are al ...

plums A plum is a fruit of some species in ''Prunus'' subg. ''Prunus'.'' Dried plums are called prunes. History Plums may have been one of the first fruits domesticated by humans. Three of the most abundantly cultivated species are not found i ...

, figs,

grapes A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, ...

melons A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit. The word "melon" can refer to either the plant or specifically to the fruit. Botanically, a melon is a kind of berry, specifically a "pepo". The ...

pomegranates The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between tall. The pomegranate was originally described throughout the Mediterranean region. It was introduc ...

cherries A cherry is the fruit of many plants of the genus '' Prunus'', and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet ''Prunus avium'' and the sour ''Prunus cerasus''. The ...

quinces The quince (; ''Cydonia oblonga'') is the sole member of the genus ''Cydonia'' in the Malinae subtribe (which also contains apples and pears, among other fruits) of the Rosaceae family. It is a deciduous tree that bears hard, aromatic bright ...

, and

— oranges,

lemons The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culina ...

and

limes Limes may refer to: * the plural form of lime (disambiguation) Lime commonly refers to: * Lime (fruit), a green citrus fruit * Lime (material), inorganic materials containing calcium, usually calcium oxide or calcium hydroxide * Lime (color), a ...

. *

Cheeses Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...

such as ''

baladi Baladi ( ar, بلدي ' relative-adjective 'of town', 'local', 'rural', comparable to English ''folk'', with a lower-class connotation) can refer to an Egyptian musical style, the folk style of Egyptian bellydance (Raqs Baladi), or the Masmou ...

'',

feta Feta ( el, φέτα, ) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it ...

and ''

halloumi Halloumi or haloumi (, el, χαλούμι, haloúmi; tr, hellim}) is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point ...

''. *

Herbs In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicina ...

and

spices A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are ...

including

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...

cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera '' Elettaria'' and '' Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They ar ...

coriander Coriander (;

fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ...

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

oregano Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere. Oregano is a woody perennial ...

tarragon Tarragon (''Artemisia dracunculus''), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. ...

thyme Thyme () is the herb (dried aerial parts) of some members of the genus ''Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus '' Origanum'', with both plants being mostly indigen ...

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

dried lime Dried lime, also known as: black lime; ''noomi basra'' (Iraq); ''limoo amani'' (Iran); and ''loomi'' (Oman), is a lime that has lost its water content, usually after having spent a majority of its drying time in the sun. They are used whole, sli ...

, cassia,

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

, ''

baharat ( ar, بَهَارَات; 'spices') is a spice mixture or blend used in Middle Eastern cuisines. The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, and soups, and may also be used as a condimen ...

'', ''

advieh ''Advieh'' ( fa, ادویه) means spice in Persian language and it is a spice mixture used in Iranian cuisine. It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf t ...

'',

sumac Sumac ( or ), also spelled sumach, is any of about 35 species of flowering plants in the genus ''Rhus'' and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including Eas ...

and ''

za'atar Za'atar ( ; ar, زَعْتَر, ) is a culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. As a family of rela ...

''. * Nuts and

seeds A seed is an embryonic plant enclosed in a protective outer covering, along with a food reserve. The formation of the seed is a part of the process of reproduction in seed plants, the spermatophytes, including the gymnosperm and angiosperm ...

such as

sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cul ...

pistachios The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other spe ...

almond The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genu ...

walnut A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true ...

hazelnut The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus '' Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according ...

s and

pine nut Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trad ...

s. Other Iraqi culinary essentials include

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: ...

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

tamarind Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabacea ...

vermicelli Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used ...

, ''

tahini Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant an ...

'',

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

, date syrup,

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

and

rose water Rose water ( fa, گلاب) is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. Rose water is also used to fla ...

Lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

is the favorite meat, but

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

goat The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...

and

fish Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...

are also eaten. Most dishes are served with rice—usually ''timman anbar'', a yellowish, very aromatic, long-grain rice grown in the Middle Euphrates region. Bulghur wheat is used in many dishes, having been a staple in the country since the days of the

ancient Assyrians Assyria ( Neo-Assyrian cuneiform: , romanized: ''māt Aššur''; syc, ܐܬܘܪ, ʾāthor) was a major ancient Mesopotamian civilization which existed as a city-state at times controlling regional territories in the indigenous lands of the A ...

Flatbread A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads r ...

is a staple that is served with a variety of dips, cheeses, olives, and jams, at every meal.

Mêzzä

Meals begin with appetizers and salads, known as '' mezza.'' ''Mezza'' is a selection of appetizers or small dishes often served with a beverage, like anise-flavored liqueurs such as '' arak'', ''

ouzo Ouzo ( el, ούζο, ) is a dry anise-flavored aperitif that is widely consumed in Greece. It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, ...

'', ''

rakı Rakı or raki (, Turkish pronunciation: ) is an alcoholic drink made of twice-distilled grapes. It is the national drink of Turkey. It is also popular in other Balkan countries as an apéritif as well as in Kazakhstan. It is often served with ...

'', '' sambuca'', ''

pastis Pastis (; oc, Pastís, ; or ) is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV (alcohol by volume). Origins Pastis was first commercialized by Paul Ricard i ...

'', or various wines, similar to the ''

tapas A tapa () is an appetizer or snack in Spanish cuisine. Tapas can be combined to make a full meal, and can be cold (such as mixed olives and cheese) or hot (such as ''chopitos'', which are battered, fried baby squid, or patatas bravas). In so ...

'' of Spain, or

finger food Finger foods are small, individual portions of food that are eaten out of hand. They are often served at social events. The ideal finger food usually does not create any mess (i.e. no crumbs, drips, or any kind of mess), but this criterion is o ...

. Mezza may include: Iraqi samoon bread - Flickr - Al Jazeera English

*Iraqi sumac salad, is a typical raqi salad with the addition of sumac berries. *'' Baytinijan maqli'', a dish often served cold, consisting of fried aubergine (eggplant) with ''

'', lettuce, parsley and tomatoes, garnished with sumac and served on pita bread or sliced bread, often grilled or toasted. Variations include bell peppers, or a garlic-lemon

vinaigrette Vinaigrette ( , ) is made by mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marina ...

. *''

Fattoush Fattoush ( ar, فتوش; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes.Wright, ...

'', a salad made from several garden vegetables and toasted or fried pieces of pita bread. *''

Tabbouleh Tabbouleh ( ar, تبولة, translit=tabbūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon ...

'', a salad dish, often used as part of a ''mezze''. Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, scallion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice. *'' Turshi'', pickled vegetables in the cuisine of many Balkan and Middle East countries. It is a traditional appetizer, ''mezze'' for ''rakı'', ''ouzo'', ''tsipouro'' and ''rakia''.

Dips

*''

Baba ghanoush Baba ghanoush (, ;"baba ghanouj"
(US) and

'', a dish of baked

aubergine Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...

(eggplant) mashed and mixed with various seasonings. *''

Hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made f ...

'', a dip or spread made from cooked, mashed

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are h ...

s, blended with ''

'',

lemon juice The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culina ...

, salt and garlic. *'' Tzatziki'', an appetizer, also used as a sauce for ''

souvlaki Souvlaki ( el, σουβλάκι, , ; plural: , ), is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with ...

'' and gyros.

:''Tzatziki'' is made of

strained yogurt Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive ...

(usually

sheep's milk Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Sheep breeds S ...

goat's milk Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay in ...

in Greece and Turkey) with cucumbers, garlic, salt, usually olive oil, pepper, dill, sometimes lemon juice and parsley, or mint added. The cucumbers are either puréed and strained, or seeded and finely diced. Olive oil, olives, and herbs are often used as garnishes.

Soups and stews

Various stews served over rice form a major part of Iraqi cuisine. * ''Fasolia yabsa'' (Iraqi white bean stew), made up of tender lamb or veal, white kidney beans (also called cannellini beans), tomato sauce and served over rice. *''

Fasoulia Fasolada ( el, φασολάδα) or fasoulada ( el, φασουλάδα) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables. It is sometimes called the "national food of the Greeks".Λεξικό της κο ...

'', a soup of dry white beans, olive oil, and vegetables. *'' Fesenjān'', a thick, tart stew made from pomegranate syrup and ground walnuts (see ''bazha''), traditionally made with poultry (duck or chicken). *''

Harissa Harissa ( ar, هريسة ''harīsa'', from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander ...

'', similar to '' keşkek'', a porridge made of stewed and boned chicken and coarsely ground soaked wheat. *''

Kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

s'', a dish consisting of grilled or broiled meats on a skewer or stick.ʻAlī Akbar Mahdī, (2003) p.40 -41 The most common ''kebabs'' include lamb and beef, although others use chicken or fish. *

Lentil soup Lentil soup is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a ...

, may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. *''

Maqluba Maqluba or Maqlooba ( ar, مقلوبة) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when ...

'', an upside-down rice and aubergine (eggplant) casserole, hence the name which means "upside-down". It is sometimes made with fried cauliflower instead of aubergine and usually includes meat—often braised lamb. *'' Margat bamia'' or simply ''bamia'', a stew made with

and

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

or beef cubes in a tomato sauce. *'' Margat baytinijan'', an aubergine-based dish of the Balkans and the Middle East. All versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat. Masgouf

*''

Masgouf Masgouf (Arabic: المسكوف), is a Iraqi cuisine, Mesopotamian dish consisting of seasoned, grilled carp; it is often considered the national dish of Iraq. Geographical distribution The Iraqi capital city Baghdad prides itself on making the ...

'', a traditional Mesopotamian dish made with fish from the

Tigris The Tigris () is the easternmost of the two great rivers that define Mesopotamia, the other being the Euphrates. The river flows south from the mountains of the Armenian Highlands through the Syrian and Arabian Deserts, and empties into the ...

.Taus-Bolstad, Stacy (2003
''Iraq in Pictures''
Twenty-First Century Books, p.55, It is an open-cut freshwater fish roasted for hours after being marinated with olive oil, salt, ''

curcuma ''Curcuma'' () is a genus of plants in the family Zingiberaceae that contains such species as turmeric and Siam tulip. They are native to Southeast Asia, southern China, the Indian Subcontinent, New Guinea and northern Australia. Some species are ...

'' and tamarind while keeping the skin on. Traditional garnishes for the ''masgouf'' include lemon, chopped onions and tomatoes, as well as the clay-oven

flatbreads A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads ...

common to Iraq and much of the Middle East. * Pomegranate soup, called ''shorbat rumman'' in Iraq. It is made from pomegranate juice and seeds, yellow split peas, ground beef, mint leaves, spices, and other ingredients.Jacob (2007) p.2 *''

Qeema Keema matar (English: "peas and mince"), also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic قیمه (minced meat) which is cognate with Turkish kıyma (minced o ...

'', a minced meat, tomato and chickpea stew, served with rice. Traditionally prepared at the annual

Ashura Ashura (, , ) is a day of commemoration in Islam. It occurs annually on the 10th of Muharram, the first month of the Islamic calendar. Among Shia Muslims, Ashura is observed through large demonstrations of high-scale mourning as it marks ...

commemorations in southern Iraq. The name ''qeema'' is an ancient

word meaning "finely chopped". Iraqi Qoozi

*'' Quzi'', stuffed roasted lamb. *'' hikakeh'' is a thin crust of slightly browned rice at the bottom of the cooking pot. البردة بلاو

*'' Tashrib'', a soup made with either lamb or chicken with or without tomatoes eaten with Iraqi ''naan, nan''; the bread is broken into pieces and the soup is poured over in a big bowl. MosulDolma

*''Tepsi baytinijan'', an Iraqi casserole. The main ingredient of the dish is aubergine (eggplant), which is sliced and fried before placing in a baking dish, accompanied with chunks of lamb/beef/veal and/or meatballs, plus tomatoes, onions and garlic.

:Potato slices are placed on top of the mixture, and the dish is baked. Like many other Iraqi dishes it is usually served with rice, along with salad and pickles.

Dumplings and meatballs

*''Dolma'' (''Sarma (food), sarma''), a family of stuffed vegetable dishes. The grape-leaf ''dolma'' is common. Courgette (zucchini), aubergine (eggplant), tomato and pepper are commonly used as fillings. The stuffing may or may not include meat. *''Falafel'', a fried ball or patty made from spiced chickpeas or fava beans. Originally from Egypt, ''falafel'' is a form of fast food in the Middle East, where it is also served as a ''mezze''. *''Kofta'', a family of meatball or meatloaf dishes in Middle Eastern, Indian, and Balkan cuisines. In the simplest form, ''koftas'' consist of balls of minced or ground meat—usually beef or lamb—mixed with spices or onions.

:Vegetarian varieties include ''lauki kofta'', ''shahi aloo kofta'', and ''malai kofta''.

*''Kubba'', a dish made of ''burghul'', chopped meat, and spices. There are many varierities. The best-known variety is a torpedo-shaped ''burghul'' shell stuffed with chopped meat and fried. Other varieties are baked, poached, or even served raw. They may be shaped into balls, patties, or flat. * *''Samosa'', a small fried or baked pasty, which may be either half-moon shaped or triangular.

Processed meat

*''Pastırma'', a highly seasoned, air-dried cured beef in the cuisines of the former Ottoman countries. *''Sujuk'', a dry, spicy sausage eaten from the Balkans to the Middle East and Central Asia.

Rice dishes

Long-grain rice is a staple in Iraqi cuisine. Iraqi rice cooking is similar to the method used for Iranian cuisine, Iranian ''Pilaf, chelow'', a multistep process intended to produce just-tender, fluffy grains. A prominent aspect of Iraqi rice cooking is the '' hikakeh'', a crisp bottom crust. It differs slightly from the Iranian ''tahdig'', which is a single thick piece; the ''hikakeh'' contains some loose rice as well. Before serving, the ''hikakeh'' is broken into pieces so that everyone is provided with some along with the fluffy rice. *''Dolma'' (''Sarma (food), sarma''), vine leaves stuffed with a mixture of ground lamb or beef with rice cooked with many fillings in the same pot, with

juice prominently added by North Iraqis to give it a unique taste.

:The Assyrian people, Assyrians of Iraq may either call it ''dolma'' or ''yaprekh'' which is the Syriac language, Syriac term for stuffed grape leaves.

:Iraqis usually serve ''dolma'' without yoghurt. Often chicken or beef ribs are added to the cooking pot, and sometimes served with the ''dolma'' instead of ''masta'' or ''khalwah''. Iraqi ''dolma'' is usually cooked and served in a tomato-based sauce.

:''Dolma'' is very popular in

. In Mosul they include courgettes (zucchini), tomatoes, onions, peppers and grape leaves. They are occasionally smoked. *''Biryani'', several rice-based foods made with spices, rice (usually basmati), and meat/vegetable, collectively popular in

, Afghanistan, Pakistan, Bangladesh, India and among Muslims in Sri Lanka. *''Mutabbaq samak'' (

: مطبق سمك), fried fish served over Stock (food), stocked rice. *''Pilaf#Iran, Pilaf'', similar to that of Iran. *'' Quzi'', a rice-based dish served with very slow-cooked lamb and roasted nuts and raisins. *Tibeat, a Jewish-Iraqi dish made for Shabbat, slow-cooked chicken stuffed with rice, tomatoes, dried apricots and raisins, with a strong cardamom flavor.

Sandwiches and wraps

*''Shawarma'', a Middle-Eastern Arabic-style sandwich-like wrap usually composed of shaved lamb, goat, chicken, turkey, beef, or a mixture of meats. ''Shawarma'' is a popular dish and fast-food staple across the Middle East and North Africa.

Dairy

*Baladi cheese, ''Baladi'' cheese, a soft, white cheese originating from the Middle East, with a mild yet rich flavor. *''Kaymak, Geimar'', a creamy dairy product, similar to clotted cream, made in the Balkans, Turkey, Iran and Central Asia. It is made from Water buffalo#Dairy products, water buffalo's milk in the East, or Milk#Cow's milk, cow's milk in the West. *''Jameed'', hard dry ''labneh'' (strained yogurt) made from Sheep milk#Products made from sheep milk, sheep's milk. *''Jibneh Arabieh cheese, Jibneh Arabieh'', a simple cheese found all over the Middle East, particularly popular in the Persian Gulf area, with an open texture and a mild taste similar to

, but less salty. *''Strained yogurt, Labneh'', yogurt which has been strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste.

Breads and pastries

*''Burek'', a type of baked or fried filled pastry. It is made of a thin flaky dough known as phyllo dough (or ''yufka'' dough), and are filled with salty cheese (often

), minced meat, potatoes or other vegetables. *''Ka'ak'', refer to several different types of baked goods produced throughout the Arab world and the Near East. *''Kadaif'', a very fine vermicelli-like pastry used to make sweet pastries and desserts. *''Kahy'', layers of thin dough phyllo usually consumed warm for breakfast by adding creamy ''kaymak'' and light sugar syrup. *''Khubz Iraqi,'' an Arabic flatbread that is part of the local diet in many countries of Western Asia. *''Laffa'' (an Iraqi pita or naan bread). *''Lahmacun'', a thin pizza topped with minced meat and herbs. *''Lavash'', a soft, thin flatbread. *''Manakish'', a pizza consisting of dough topped with thyme, cheese, or ground meat. *''Markook shrek, Markook'', a type of flatbread common in the countries of the Levant. It is baked on a domed or convex metal griddle, known as ''Tava, saj''. It is usually sizable, about 2 feet, thin, almost transparent. *''Pita'', a family of yeast-leavened round flatbreads baked from wheat flour. *''Samoon'', a flat and round bread. *''Sfiha'', a pizza-like dish traditionally made with ground mutton rather than the more modern addition of lamb or beef in Brazil. They are open-faced meat pies with no top dough.

:''Sfiha'' are much like ''

'', ground lamb, lightly spiced, wrapped in brined grape leaves.

Condiments, sauces and spices

*''Amba (condiment), Amba'', a tangy mango pickling, pickle condiment from Pakistan and India. Commonly eaten as a side dish and sometimes as a sandwich topping. *''Baharat'', a spice mixture. Typical ingredients include allspice, black pepper corns, cardamom seeds, cassia bark, cloves,

coriander Coriander (;

seeds,

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

Cookbooks dating to the

between the 10th and 13th centuries include recipes for hundreds of desserts. The tradition continues into the modern day, but the rich, syrupy desserts like ''baklava'' are usually prepared for special occasions or religious celebrations, as most daily meals are usually followed by a simple course of seasonal fruit, especially dates, figs, cantaloupes, nectarines, apricots, pomegranates, peaches, mulberries, grapes or watermelons. Though not as recognizable as ''baklava'', the fried pastry called ''lauzeenaj'', flavored with mastic (plant resin), mastic and rose water, was a specialty in imperial Baghdad. Rosette-shaped fritters called ''Jalebi, zalabia'' are a local specialty, believed to take their name from Ziryab, a well-known Kurdish-Iraqi musician in the Caliphate of Cordoba. ''Baklava'' and ''zalabia'' are typical offerings during the Eid al-Fitr celebrations that follow Ramadan. ''Halqoum'' (commonly known as Turkish delight) are traditionally given as gifts during the holiday. Others include: *''Halva#Sesame, Halva'', popular in the Balkans, Poland, Middle East, and other areas surrounding the Mediterranean Sea. The primary ingredients in this confection are sesame butter or paste (''

''), and sugar, glucose or honey. *''Kanafeh'', a pastry made with layers of semolina, white cheese and a sugary syrup sprinkled with rose water. *''Lauzinaj, Luzina'', a candy similar to Turkish ''lukum'', made from ground fruits. *''Gaz (candy), Mann al-sama'', an Iranian nougat that originated in Isfahan. *''Qatayef'', an Arab dessert reserved for the Muslim holiday of Ramadan, a sort of sweet ''crêpe'' filled with cheese or nuts. It was traditionally prepared by street vendors as well as households in the Levant and more recently has spread to Egypt.

Beverages

Alcoholic beverages

Alcoholic beverages in Iraq are widely available everywhere with certain exceptions in Karbala and Najaf for religious reasons. Iraqis are great consumers of all kinds of alcohol except for those who follow the religious code. *''Arak (distilled beverage), Arak'', a clear, colourless, unsweetened anise-flavoured distilled beverage, distilled Alcoholic beverage, alcoholic drink. ''Arak'' is usually not consumed straight, but is mixed in approximately ⅓︎ ''arak'' to ⅔︎ water, and ice is then added. *Beer, a drink that originated in ancient Assyria and Babylon over 6,000 years ago. *Cusa Masqool, an alcoholic drink which is made from fermented goats milk. It's mostly only found in the Kurdistan region and dates back to antiquity.

Non-alcoholic beverages

*Turkish coffee, Coffee, a drink that has a strong and bitter taste, a popular beverage in Iraq. *''Sharbat'', a chilled, sweet drink prepared from fruit juice or flower petals. *''Doogh, Shinēna'', a cold beverage of yogurt mixed with cold water, sometimes with a pinch of salt or dried mint added. *Tea, also known as ''chai'', is widely consumed throughout the day, especially in the mornings, after meals, and during social settings. It is prepared in a special way involving boiling tea in hot water, then placing it over a second tea pot with boiling water to let the tea infuse.

Related cuisines

* Kurdish cuisine * Armenian cuisine * Assyrian cuisine * Azerbaijani cuisine * Caucasian cuisine * Central Asian cuisine * Iranian cuisine * Levantine cuisine * Mediterranean cuisine *

References

Bibliography

* ʻAlī Akbar Mahdī, (2003
''Teen life in the Middle East''
Greenwood Publishing Group, p. 40 -41 *Jacob, Jeanne; Ashkenazi, Michael. (2007
''The World Cookbook for Students''
Greenwood Publishing Group p. 1 - 5 * Nasrallah, Nawal (2003) ''Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine'', 1stBooks,

External links

* [http://www.saudiaramcoworld.com/issue/198802/mesopotamian.menus.htm Ancient Mesopotamian cuisine] {{DEFAULTSORT:Iraqi Cuisine Iraqi cuisine, Arab cuisine Levantine cuisine Middle Eastern cuisine