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.
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Sharbat zabib
Dark raisin infusion, sweet and cooling, served iced in Ramadan. 15 minutes to prepare. About 2 litres. A drink recipe…
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Shakar lama
Crumbly cardamom shortbread cookies eaten with tea at Eid. Ready in 30 minutes prep and 20 minutes cooking. About 30…
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Shinena
Salted yoghurt drink served ice-cold with kebabs and rice. 10 minutes to prepare. Serves 4. A drink recipe from Iraq.
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Tashreeb
Flatbread soaked in rich lamb or chicken broth with chickpeas. Ready in 30 minutes prep and 2 hours 30 minutes…
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Tepsi baytinijan
Tray of fried aubergine, meatballs, potato and tomato baked together. Ready in 50 min prep and 1 hr cooking. 6…
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Timman bagilla
Dill rice with fava beans, topped with lamb shank or egg. Ready in 25 minutes prep and 1 hour 30…
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Zarda
Sweet saffron rice with sugar, cardamom, rosewater and nuts. Ready in 20 minutes prep and 40 minutes cooking. Serves 8.…
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Zalabia
Coils of batter fried crisp and soaked in saffron and cardamom syrup. Ready in 20 min prep and 25 min…