Iraq

Iraq’s food is built around mesopotamian cuisine of river fish, date syrup, rice specialties and slow stews from Baghdad to Mosul. Look for Masgouf (butterflied river carp slow-grilled upright by embers; Tigris riverside icon), Iraqi dolma (vegetables and vine leaves stuffed with rice and meat, pomegranate-soured) and Kubba (stuffed rice or bulgur croquettes; Mosul’s flat disc version famed). Carp split open, propped on stakes around a fire and finished over embers; Baghdad’s Abu Nuwas street was lined with masgouf grills. This atlas has 32 Iraq dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.