Iraq
Iraqi cuisine is a rich tapestry of flavors and traditions that reflect the country's diverse history and culture. At its core, it blends influences from ancient Mesopotamian cultures, Persian, Turkish, and Levantine culinary traditions, creating a unique and flavorful culinary experience. One of the central components of Iraqi cuisine is rice, often served with a variety of stews and sauces. Basmati rice is commonly used, and it is usually cooked with aromatic spices like cardamom, cinnamon, and cloves. A popular rice dish is "timman bagilla," which features rice cooked with green broad beans and dill, often served with lamb or chicken. Another staple is "biryani," a fragrant rice dish layered with meat, vegetables, and a blend of spices, reflecting the influence of Indian cuisine. Bread, particularly flatbreads like "samoon" and "khubz," is another essential element. Samoon is a diamond-shaped bread with a crisp crust, while khubz is a round, soft flatbread. These breads are often used to scoop up dips, stews, and other dishes, making them indispensable at any Iraqi meal. Lamb and chicken are the primary meats used in Iraqi cooking, often prepared in a variety of ways. "Kebabs" are a popular choice, with minced meat mixed with spices and grilled on skewers. Another beloved dish is "quzi," a slow-cooked lamb dish often served with rice, raisins, and nuts. Fish, particularly from the Tigris and Euphrates rivers, also features prominently, with "masgouf," a traditional grilled fish dish, being a standout. Stews, known as "maraq," are a cornerstone of Iraqi cuisine. These hearty dishes often include meat, vegetables, and legumes, all simmered together to create rich, flavorful broths. "Tashreeb" is a notable stew made with lamb, vegetables, and bread soaked in the broth, creating a comforting and filling dish. Lentils and chickpeas are frequently used in these stews, adding both texture and nutrition.
