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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 ...
العربية; Azərbaycanca; বাংলা; Башҡортса; Български; Cebuano; Čeština; Cymraeg; Ελληνικά; Esperanto; فارسی; Français
A Tunisian dish based on chick peas in a thin garlic and cumin-flavoured soup, served over small pieces of stale crusty bread. Makroudh: Tunisia and Morocco and Algeria: A pastry often filled with dates or almonds. Matbucha: Morocco: The name of the dish originates from Arabic and means "cooked [salad]". It is served as an appetizer, often as ...
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.
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 ...
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.
Tepsi baytinijan (Arabic: تبسي بيتنجان, lit. 'eggplant platter') is a popular Iraqi casserole dish [1] consisting of eggplants, which are sliced and fried before placing in a baking dish, accompanied with meatballs, tomatoes, onions and garlic. [2]
Maqluba (also attested by a variety of other spellings in English; Arabic: مَقْلُوبَة, romanized: maqlūba, lit. 'upside-down') is a traditional Levantine dish, a variety of Pilaf [1] that is popular across Palestine, Jordan, Syria, Lebanon, and Iraq.