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Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. [1] [2] [3] Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. [3] [4] Ancient Iraq's cultural sophistication extended to the culinary ...
Restaurants in Iraq (2 C, 2 P) Pages in category "Iraqi cuisine" The following 82 pages are in this category, out of 82 total. ... Tikka (food) Turkish coffee;
Iraqi cuisine mainly consists of meat, rather than appetizers. In Iraqi cuisine, the most common meats are chicken and lamb. The national dish of Iraq is the Masgouf fish, usually enjoyed with grilled tomatoes and onions. Iraqi cuisine uses more spices than most Arab cuisines. Iraq's main food crops include wheat, barley, rice, vegetables, and ...
The Iraqi capital city Baghdad prides itself on making the best masgouf, with the Abu Nawas district on the shores of the Tigris river, "dedicated" to this dish. [2] Nonetheless, one can find masgouf all over Iraq, especially near the Tigris-Euphrates Basin .
Laffas for sale at the Machane Yehuda market in Jerusalem Sabich wrapped in laffa. Laffa is known as Iraqi pita, given its origin in Iraq. [3] Members of the Jewish community of Iraq, almost all of whom came to Israel via Operation Ezra and Nehemiah in the mid-20th century, brought with them the standard Iraqi flatbread known in Baghdad Jewish Arabic as ʿēsh tannūr, ḫobz al-tannūr, or ...
Quzi (Arabic: قوزي), also spelled as qoozi or ghoozi, is a popular rice-based dish and is considered one of Iraq's national dishes. It is served with very slowly cooked lamb, roasted nuts, and raisins served over rice. [1] The dish was introduced into Turkey by Syrian immigrants.
Assyrian cuisine is the cuisine of the indigenous ethnic Assyrian people, Eastern Aramaic-speaking Syriac Christians of Iraq, [1] northeastern Syria, northwestern Iran and southeastern Turkey.
Kubbeh, also known as kubbe, [1] [2] is a family of dishes of Iraqi Jewish, and Assyrian [1] origin that are also popular in the Levant, and consist of a filled dumpling soup, with a wide array of fillings and soup broths.