When we talk about Iraqi dishes it\u2019s hard to know where to begin. Iraqi cuisine, like its art and culture, is the sum of its varied and rich past. Indeed, the culinary history of Iraq reflects the palates of successive ancient civilizations. Some include Sumerians, Akkadians, Babylonians, Assyrians, ancient Persians, and Mesopotamian Arabs. Yet, from its delicious bread and tasty stews to its sweet layered cakes and to grilled kebabs, Iraqi cuisine has retained much in the way of its ancient Mesopotamian roots that continues to be the culinary mainstay even in modern Iraq. So, without further ado, here is a list of Iraqi foods that have only grown more delicious throughout the ages.<\/p>\n
While hardly a \u201cdish\u201d, every meal has the delicious Iraqi bread known as samoon<\/em>. It is baked like pizza in traditional stone ovens. It\u2019s so delectable, in fact, people all over the Middle East enjoy it.<\/p>\n The Iraqi version of this traditional dish includes a savory, saffron-based rice with chicken. Variations might include vermicelli, fried onions, and fried potato cubes; however, no matter the version of biryani<\/em>, almonds and raisins are always over the top of the rice.\u00a0Sometimes, you will find maraq<\/em> on the side, a sour and spicy tomato sauce. Additionally,\u00a0you can usually count on Iraq biryani<\/em> being on the menu<\/a> for occasions like Eid, local wedding parties, and other Iraq festivals.<\/p>\n Originating in the basin of the\u00a0Tigris and Euphrates\u00a0rivers,\u00a0masgouf<\/em>\u00a0 has been around since Babylonian times and is now known as Iraq\u2019s national dish. Masgouf is a carp split down the middle and slow-grilled sideways. This gives it a lovely smoky, flame-kissed flavor. Added to the dish is a generous amount of sumac, fresh pomegranate seeds, and lemon.<\/p>\n One of the most common staples found in any Iraqi household. This classic Iraqi okra stew is a mixture of okra and tender lamb or beef in a spiced tomato-based sauce. <\/p>\n If I say the word “kebab” in America, most likely you\u2019ll think of skewers with alternating chunks of chicken or beef and vegetables, marinated and slow-grilled over an open flame. But say “kebab” in the Middle East, and Arabs will conjure up skewered logs of spicy ground beef or lamb (or a mixture of both) with a very tender texture and subtle barbecue taste after it\u2019s slow-grilled over an open fire.<\/p>\n Originally thought of as a \u201cpeasant\u2019s dish\u201d, tashreeb<\/em> is now enjoyed by all Iraqis. The hearty dish starts at its base with a thick samoon <\/em>over which chicken broth is poured, allowing time for the bread to soak it all in and then it\u2019s topped with meat and vegetables. Tashreeb is surely a simple yet delectable meal.<\/p>\n2. Biryani <\/strong><\/h2>\n
3. Masgouf<\/strong><\/h2>\n
4. Margat Bamya<\/strong><\/h2>\n
5. Iraqi Kebab <\/strong><\/h2>\n
6. Tashreeb <\/strong><\/h2>\n
7. Quzi <\/strong><\/h2>\n