World Flavors Cookbook

Iraq Recipes

Iraqi cuisine descends from the world's oldest culinary civilization — Mesopotamia gave humanity the first written recipes (cuneiform tablets, 1700 BCE). Masgouf (grilled Tigris River fish), tashreeb (lamb stew over flatbread), and dolma (stuffed grape leaves and vegetables) reflect a tradition of extraordinary depth.

Recipes from Iraq

• Masgouf (Grilled Carp)

  The national dish of Iraq, fresh carp butterflied and slow-grilled over an open fire, known for its smoky flavor and tender meat.

• Iraqi Dolma

  A monumental dish of stuffed grape leaves, onions, peppers, and zucchini, flavored with pomegranate molasses and tamarind, layered with lamb ribs.

• Kebab Baghdadi

  Traditional Baghdad-style ground meat skewers grilled over charcoal, seasoned with local spices and served in warm flatbread.

• Samoon with Sabich

  A popular Iraqi sandwich served in traditional diamond-shaped samoon bread, filled with fried eggplant, eggs, and tangy mango sauce.

• Quzi (Roast Lamb with Rice)

  The ultimate Iraqi feast dish — a whole lamb or large chunks of lamb slow-roasted and served over a mountain of spiced rice with nuts and raisins.

• Kubba Hamuth (Sour Dumpling Soup)

  Soft rice-dough dumplings stuffed with meat, served in a tangy tomato and lemon broth with vegetables.

• Iraqi Tikka

  Chunks of lamb or beef marinated in a simple blend of spices and grilled over hot coals until charred and juicy.

• Kubbah Mosul

  Extraordinarily large, flat, boiled dumplings made of bulgur and meat, a specialty of the city of Mosul.

• Kleicha (Date Cookies)

  The national cookie of Iraq, a spiced dough filled with sweet date paste or nuts and baked until golden.

• Tashreeb (Lamb Stew over Bread)

  A rustic and soulful dish of slow-cooked lamb stew poured over torn pieces of flatbread, which soak up all the rich juices.

• Bamia (Okra Stew)

  A classic Iraqi stew of small okras and tender lamb in a thick, garlic-infused tomato sauce.

• Tepsi Baytinijan (Eggplant Casserole)

  A beautifully layered oven-baked casserole of fried eggplant, potatoes, peppers, and meatballs in a savory tomato sauce.

• Margat Qaymeh

  A thick and unique religious festival stew made from shredded beef and chickpeas, heavily flavored with dried limes and cinnamon.

• Biryani Iraqi Style

  A fragrant rice dish with chicken or lamb, mixed with fried vermicelli, potatoes, peas, and hard-boiled eggs.

• Iraqi Falafel

  Crispy chickpea fritters seasoned with a unique Iraqi spice blend, always served with amba (mango pickle) sauce.

• Amba (Mango Pickle)

  A tangy, spicy, and savory pickled mango sauce that is the quintessential condiment of Iraq.

• Torshi (Pickled Vegetables)

  A variety of vegetables pickled in date vinegar and stuffed with herbs and garlic.

• Kubba Saray

  Iconic boiled dumplings made of bulgur and meat, named after the historic Saray district of Baghdad.

• Pacha

  A highly traditional and ritualistic dish of stuffed sheep's head, feet, and stomach, slow-cooked for hours.

• Makhlouma

  A hearty breakfast or lunch dish of ground meat, tomatoes, and onions scrambled with eggs.

• Shorbat Adas (Lentil Soup)

  The standard Iraqi lentil soup, creamy and yellow, flavored with cumin and served with lemon and fried bread.

• Iraqi Baklava

  Sweet, flaky pastry layers filled with walnuts or pistachios and drenched in a cardamom-scented syrup.

• Halwa (Date Halwa)

  A dense and sticky sweet made from Iraqi dates, flour, and ghee, often flavored with cardamom and sesame.

• Kahi and Geymar

  The legendary Iraqi luxury breakfast: flaky, square pastries (Kahi) topped with water buffalo cream (Geymar) and honey.

• Samoon Bread

  The iconic diamond-shaped stone-baked bread of Iraq, known for its soft interior and crispy tips.

• Iraqi Khubz (Flatbread)

  Large, round, bubbly flatbread baked in a traditional clay tanoor oven, an essential accompaniment to every meal.

• Iraqi Tea (Chai)

  Strong, black, highly sweetened tea infused with heavy doses of cardamom and brewed in a double teapot system.

• Sharbat Zabib (Raisin Drink)

  A dark, refreshing, and naturally sweet drink made from soaked black raisins, a specialty of Baghdad.

• Fish Tikka

  Skewers of fresh river fish marinated in curry powder and grilled until smoky.

• Iraqi Kofta

  Spiced ground meat mixed with parsley and onions, shaped into cylinders and grilled.

• Mahshi (Dry Stuffed Veg)

  Vegetables stuffed with rice and meat, cooked without a heavy broth until almost caramelized.

• Sambousa Iraqi Style

  Crispy fried triangles filled with spiced meat or vegetables, a beloved Iraqi snack.

• Jazarieh (Carrot Sweet)

  A dense, chewy carrot-based sweet with nuts and spices.

• Iraqi Lokum

  Rose or lemon scented jelly cubes with nuts, the Iraqi version of Turkish delight.

• Qurs al-Aqeel (Cardamom Cake)

  A fragrant and airy cake flavored with saffron and cardamom, topped with sesame seeds.

• Couscous Royale

  Morocco's Friday feast — fluffy steamed semolina couscous piled with a rich lamb and vegetable stew of seven vegetables.

• Harees (Wheat and Meat Porridge)

  An ancient Arabian slow-cooked porridge of cracked wheat and lamb, simmered for hours until the grains dissolve into a silky, savory pudding.

• Kabsa

  The Arabian Peninsula's beloved spiced rice and meat dish — basmati rice cooked with a fragrant blend of cardamom, cinnamon, cloves, and tomatoes, topped with roasted chicken or lamb.

• Mansaf

  Jordan's national dish — tender lamb cooked in fermented dried yogurt (jameed), served over a bed of aromatic rice with toasted almonds and pine nuts.

• Mujaddara

  A humble masterpiece — lentils and rice cooked together and topped with a mountain of deeply caramelized onions.