Changes
*Nuts and seeds such as [[sesame]], [[pistachio]]s, [[almond]]s, [[walnut]]s, [[hazelnut]]s and [[pine nut]]s.
Other Iraqi culinary essentials include [[olive oil]], [[sesame oil]], [[tamarind]], [[vermicelli]], [[tahini]], [[honey]], [[Rub (syrup)|date syrup]], [[Strained yogurt|yogurt]] and [[rose water]]. Lamb is the favourite meat, but chicken, beef, and fish are also eaten. Most dishes are served with rice - usually ''timman anbar'', a yellowish, very aromatic, long-grain rice grown in the provinces of [[Anbar Province|Anbar]] and [[Qadisiyyah Province|Qadisiyyah]].<ref name=GM>{{cite book|last=Marks|first=Gil|authorlink=Gil Marks|title=Encyclopedia of Jewish Food|year=2010|publisher=[[John Wiley & Sons]]|isbn=978-0-470-39130-3|page=585}}</ref> [[Bulghur|Bulghur wheat]] is used in many dishes, having been a staple in the country since the days of the [[AssyriaBabylon|Ancient AssyriansChaldeans]].<ref name="Salloum" /> [[Flatbread]] is a staple that is served, with a variety of dips, cheeses, olives, and jams, at every meal.
===Mezza===
Iraqi rice cooking is similar to the method used for [[Persian cuisine|Persian]] ''[[Pilaf|chelow]]'',<ref name="GM"/> a multistep process intended to produce just-tender, fluffy grains.<ref name=GM/> A prominent aspect of Iraqi rice cooking is the ''[[Tahdig|hkaka]]'', a crisp bottom crust.<ref name=GM/> It differs slightly from the Persian ''tahdig'', which is a single thick piece; the ''hkaka'' contains some loose rice as well.<ref name=GM/> Before serving, the ''hkaka'' is broken into pieces so that everyone is provided with some along with the fluffy rice.<ref name=GM/>
*''[[Dolma]]'', the mixture of ground lamb or beef with rice is usually made with many fillings in the same preparing pot, as well as [[pomegranate]] juice, prominently used by North Iraqis to give it a unique taste. The [[Assyrian AChaldean people|AssyriansChaldeans]] of Iraq may either call it ''dolma'' or ''yaprekh'' which is the [[Syriac language|Syriac]] term for stuffed grape leaves. Iraqi Arabs usually served dolma without yoghurt. Often chicken or beef ribs are added to the cooking pot, and sometimes served with the dolma instead of masta or khalwah. Iraqi dolma is usually cooked and served in a tomato-based sauce. In Mosul, dolma is very popular. In Mosul they include courgettes, tomatoes, onions, peppers and grape leaves. They are occasionally smoked.
*''[[Biryani]]'', a set of rice-based foods made with spices, rice (usually [[basmati]]), and meat/vegetables. It was brought to India by Persian Muslim travellers and merchants, and is collectively popular in Iraq, Kuwait, Iran, Afghanistan, Pakistan, Bangladesh, India and among Muslims in Sri Lanka.
*''[[Khichdi]]'', a food of Indian origin made from rice and lentils. Khichdi is commonly considered to be a comfort food and was the inspiration for the Anglo-Indian dish of [[kedgeree]].
{{div col|2}}
* [[Culture of Iraq]]
* [[Assyrian Chaldean cuisine]]
* [[Levantine cuisine]]
* [[Mediterranean cuisine]]
