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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.
Biryani (/ b ɜːr ˈ j ɑː n i /) is a mixed rice dish popular in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices.To cater to vegetarians, vegetables or paneer can be substituted for the meat or seafood. [1]
العربية; Azərbaycanca; বাংলা; Башҡортса; Български; Cebuano; Čeština; Cymraeg; Ελληνικά; Esperanto; فارسی; Français
Biryani is an Assyrian rice dish with sha'riya made of green peas, fried cubed potatoes, almonds, raisins, sliced hard boiled eggs, and chicken. Rezza smooqah (red rice) is often made with chicken or meat.
Coffeehouses and cafés in Iraq (2 C) Pages in category "Restaurants in Iraq" The following 2 pages are in this category, out of 2 total.
It is cooked and sold in unique restaurants (beryanis), and is not usually served along with other foods; [1] [2] locals call it "beryun" (بریون). [3] Isfahan Biryani decorated with sliced almonds. Jean-Baptiste Tavernier has written about this food in his own journal. Jean Chardin has written two accounts about beryani.
Gilûl, cooked yoghurt and rice topped with a layer of date mollasses; Xebîse, brown cookies unique to the city of Amedi; Kade, ceremonial cookies usually with a date, walnut, or coconut filling
Mandi has transcended its Yemeni roots and is now popular in many parts of the Arabian Peninsula, including Saudi Arabia, the UAE, and Egypt.It is also eaten in regions such as the Levant, Turkey, and South Asia, where it is known as "kuzhi mandi" in Kerala, India.