Iraqi Recipes
16 recipesIraqi cooking grew up between the Tigris and the Euphrates, in a land whose clay tablets hold some of the oldest recipes ever written down. Rice, wheat, dates and river fish are at its core, and the food sits among Levantine, Persian and Gulf traditions without matching any of them. Rice is eaten daily, often cooked with dill and broad beans or with vermicelli, and flatbreads such as samoon and tannour bread appear at every meal. Lamb, chicken and carp are cooked as stews, kebabs and the famous grilled masgouf. Sour and sweet flavors mix freely, with dried limes, tamarind, pomegranate and date syrup turning up in savory pots. Kubba, stuffed vegetables called dolma and slow stews poured over bread fill the family table, with tangy amba and pickled vegetables on the side. Breakfast might be broad beans or cream with date syrup. Sweet tea in small glasses goes with every visit, and date cookies called kleicha are baked for Eid.
Staple ingredients
- rice
- dates and date syrup
- lamb
- flatbread (samoon, tannour)
- river fish
- dried limes
- tomato paste
- dill and parsley
Breakfast
Soups
Main Dishes
Dolma (Iraqi Stuffed Vegetables and Vine Leaves)IQ2 h 50 minChallenging
Kebab Iraqi (Iraqi Grilled Lamb Kebab)IQ37 minEasy
Kubba Halab (Iraqi Fried Rice-Shell Kubba)IQ2 h 25 minChallenging
Margat Bamia (Iraqi Okra and Lamb Stew)IQ2 h 5 minEasy
Masgouf (Iraqi Grilled Whole Fish)IQ1 h 5 minMedium
Quzi (Iraqi Slow-Roasted Lamb on Spiced Rice)IQ5 h 10 minMedium
Tashreeb (Iraqi Lamb Stew over Torn Bread)IQ2 h 25 minEasy
Tepsi Baytinijan (Iraqi Baked Eggplant and Meat Tray)IQ1 h 55 minMedium
Timman Bagilla (Iraqi Dill and Broad Bean Rice)IQ1 hEasy
Qeema (Iraqi Lamb and Split Chickpea Stew)IQ2 h 15 minMedium
Breads
Desserts
Drinks
Sauces, Dips and Condiments
Common questions
What is Iraqi food known for?
Masgouf (grilled river carp), kubba in many forms, dolma (stuffed vegetables), tashreeb (bread soaked in stew) and rice with broad beans and dill. Dates, date syrup and sweet tea are everyday companions.
What is the national dish of Iraq?
Masgouf, a fish split open and grilled upright beside a wood fire, is often named as the national dish. Dolma and tashreeb are strong contenders in home kitchens.
Is Iraqi food spicy?
Usually moderate rather than hot. Seasoning relies on baharat spice mix, turmeric, dried lime and herbs, while chili and the tangy mango pickle amba are added at the table.