Iraqi Food and Cuisine
Iraqi cuisine reflects in somehow that of Syria and Lebanon, with strong influences from the cooking traditions of Turkey and Iran. Chicken, beef and lambs are favorite meats are often marinated with garlic, lemon, and spices and grilled over charcoal. Flatbread is a staple that is served, with a variety of dips, cheeses, olives, and jams, at every meal.
You will not find pork meat in any supermarket in Iraq, as it is forbidden in the Islamic religion.
Fruits and vegetables are also staples, particularly the renowned Iraqi dates, which are plentiful, sweet, and delicious and, along with tea or coffee, are served at the end of almost every meal. I know families that drink tea 6 times per day! Our favorite is the English breakfast black tea. You might find as well other mixtures of tea flavors but green tea comes second after the black tea.
Certain hotels in Iraq might prohibit the consumption of alcohol by visitors. During the lunar month of Ramadan, smoking and drinking in public is not permitted. Waiter service is usual.
- Potato and Beef Kebba
- Meat and Vegetable Casserole (Tepsi Baytinijan)
- Vegetable Soup (Hasa Al-Khadr)
- Fruit & Nut Chocolate Fudge
- Browned Eggplant With Yogurt (Misaqua'at Betinjan bil Laban)
- Yoghurt cheese (Labna)
- Baked Kufta
- Flat Lamb Pies (Laham Ajeen)
- Spinach Omelet (Makhlama bil Sbenagh)
- Water Melon Rind Jam (Murabbat Raggi)
- Plain White Rice (Timman Abyadh)
- Baked Fish Stuffed with Sumac Mix (Samak Mashwi bil-Summaq)
- Dates Halwa
- Dolma (vine leaves, cabbage, lettuce, onions, aubergine, marrow or cucumbers stuffed with rice, meat and spices).
- Tikka (small chunks of mutton on skewers grilled on a charcoal fire).
- Quozi (small lamb boiled whole and grilled, stuffed with rice, minced meat and spices and served on rice) and masgouf (fish from the Tigris, cooked on the river bank).