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Anthony Bourdain Tries Iraqi food in Dubai IraqiFoodRecipes 6,027 views
How to cook Iraqi food: Mandaean spiced duck IraqiFoodRecipes 11,513 views Duck is a favourite of Iraq's Mandaean community. They cook it in a way that is quite different to other nations. and it is eaten sometimes several times a week. This meth...
How to make Iraqi flat bread IraqiFoodRecipes 16,023 views This making of this bread is all about technique. In Iraq, this bread would be made on an oven similar to a Tandoor oven. Ingredients: Mix yeast with warm water. 1 ...
Iraqi Food: Date and sesame balls IraqiFoodRecipes 5,280 views With Iraq being one of the world's largest date producers, this is one of the many common Iraqi snacks, using dates as the central ingredient. These are often ate with a cu...
Iraqi Food: Masgouf (BBQ fish) IraqiFoodRecipes 9,642 views Masgouf is a traditional Iraqi dish, it is an open cut fish grilled and spiced with salt, pepper and tamarind. While keeping the skin on, it is then brushed with olive oil....
Iraqi food (Stuffed Zucchini's) IraqiFoodRecipes 9,603 views Iraqi cook Kay Karim cooking stuffed zucchinis. Kay Karim grew up in Baghdad, and immigrated to the United States in 1968. She kept her family heritage alive through co...
SBS - Feast - An Iraqi Kitchen IraqiFoodRecipes 35,744 views FOR HIGH QUALITY: http://www.youtube.com/watch?v=8GiGdL_9EhQ&fmt=18 Iraqi baked carp, kubba, cleche and biryani are prepared by Huda Hasan and the ladies of the Iraqi re...
How to make Iraqi Kebabs IraqiFoodRecipes 208,847 views FOR HIGH QUALITY: http://www.youtube.com/watch?v=ofmtb7XDE6E&fmt=18 Nawal Nasrallah's Iraqi Kebab Recipe. By Nawal Nasrallah: I was once asked to demonstrate an Iraqi d...
Kitchen Caravan meet Iraqi cook / author Nawal Nasrallah IraqiFoodRecipes 3,198 views FOR HIGH QUALITY: http://www.youtube.com/watch?v=O6BCBtLX198&fmt=18 Nawal Nasrallah is an expert on Iraqi Cuisine. In her book, Delights from the Garden of Eden, she giv...
Iraqi Food: Mesopotamian Fish Salad IraqiFoodRecipes 5,778 views FOR HIGH QUALITY: http://www.youtube.com/watch?v=pQgXM7UrdJs&fmt=18 This recipe is inspired by the cookbook on Iraqi food, Delights from the Garden of Eden, by Nawal Nas...

About Food from Iraq

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IraqiFoodRecipes

Latest Activity

Feb 2, 2011

Date Joined

Jan 31, 2009

About this user

Iraqi cuisine has a long history going back some 10,000 years - to the Sumerians, Akkadians, Babylonians, Assyrians and ancient Persians. Tablets found in the ruins left by these ancient peoples show recipes prepared in the temples during religious festivals - in reality the first cookbooks in the world. Iraq, the Mesopotamia of the ancients, was home to many dazzling and sophisticated civilizations, highly advanced in their times, in all fields of knowledge, including the culinary arts.

However, it was in the medieval era when Baghdad was the capital of a large Muslim Empire that the Iraqi kitchen reached its zenith. However, after the destruction of Baghdad by the Mongols in 1258 A.D., this world-class cuisine declined, but was somewhat revived in the last century by the commercial and cultural interaction with the countries of the Mediterranean area and the world beyond.

Today, the foods of Iraq reflect this rich inheritance as well as strong influences from the culinary traditions of Turkey and Iran and the Greater Syria area. Because of all these traditions and complex influences, Iraqi cuisine is enormously rich and varied.

Wheat, barley, rice and dates (Iraq is the worlds largest producer of dates) are the staple foods of Iraq. A combination of meat and grain will form the basis for most dishes. Dishes vary from meat and bread dishes, meat porridge, or meat with a grain paste known as kubba.

A typical Iraqi meal will begin with an appetiser such as kabab (meat cut into chunks and cooked over charcoal on a skewer). A soup or broth may be served as the next course, served without a spoon, instead you drink directly from the bowl. The main meal may include rice and meat or fish. The Iraqi national dish is Samak masquf (or Simach mazguf as it is known in Southern dialects). The fish are gutted and then suspended around an open fire on stakes that are inserted into their back. When they are nearly cooked, and the flames have died down, the fish are placed on their back on the hot coals and sprinkled with flavouring including lemon, onions, tomatoes and spices.

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