View source for Chaldean cuisine

[[File:Chaldean_Breakfast_2015-04-29_10-17.jpg|thumbnail|Chaldean Breakfast]]


'''[[Iraq]]i cuisine''' or '''Mesopotamian cuisine''' has a long history going back some 10,000 years – to the [[Sumer]]ians, [[Babylonia]]ns, [[Assyria]]ns, and [[Persian Empire (disambiguation)|Ancient Persians]].<ref name="Salloum">http://www.thingsasian.com/stories-photos/3592 Foods of Iraq: Enshrined With A Long History. Habeeb Salloum.</ref> [[Clay tablet|Tablets]] found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals – the first [[cookbook]]s in the world.<ref name="Salloum" /> [[Ancient Iraq]], or ''[[Mesopotamia]]'', was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the [[culinary art]]s.<ref name="Salloum" /> However, it was in the [[Islamic Golden Age]] when [[Baghdad]] was the capital of the [[Abbasid Caliphate]] (750–1258) that the Iraqi kitchen reached its zenith.<ref name="Salloum" /> Today, the cuisine of Iraq reflects this rich inheritance as well as strong influences from the culinary traditions of neighbouring [[Iran|Persia]], [[Turkey]] and the [[Syria region]] area.<ref name="Salloum" />

Meals begin with appetizers and salads – known as ''[[Mezze|Mezza]]''. Some  dishes include ''[[Kebab]]'' (often marinated with garlic, lemon and spices, then grilled), ''[[Shawarma|Gauss]]'' (grilled meat sandwich wrap, similar to ''[[Döner kebab]]''), ''[[Bamia|Bamieh]]'' (lamb, okra and tomato stew), ''[[Quzi]]'' (lamb with rice, almonds, raisins and spices), ''[[Falafel]]'' (fried chickpea patties served with ''[[Amba (condiment)|amba]]'' and salad in ''[[pita]]''), ''[[Kibbeh|Kubbah]]'' (minced meat ground with [[Bulgur|bulghur wheat]] or rice and spices), ''[[Masgouf|Masgûf]]'' (grilled fish with pepper and tamarind), and ''[[Maqluba]]'' (a rice, lamb, tomato and aubergine dish). Stuffed vegetable dishes such as ''[[Dolma]]'' and ''[[Stuffed peppers|Mahshi]]'' are also popular.<ref name=ABC>{{cite book|last=Albala|first=Ken|title=Food Cultures of the World Encyclopedia|year=2011|publisher=[[ABC-CLIO]]|isbn=978-0-313-37627-6|pages=251–252}}</ref>

Contemporary [[Iraq]] reflects the same natural division as ancient [[Mesopotamia]],<ref name=OCF>{{cite book|last1=Davidson|first1=Alan|authorlink1=Alan Davidson (food writer)|last2=Jaine|first2=Tom|authorlink2=Tom Jaine|title=[[Oxford Companion to Food|The Oxford Companion to Food]]|year=2006|publisher=[[Oxford University Press]]|isbn=978-0-19-280681-9|page=405}}</ref> which consisted of [[Assyria]] in the arid northern uplands and [[Babylonia]] in the southern alluvial plain.<ref name=OCF/> ''[[Al-Jazira, Mesopotamia|Al-Jazira]]'' (the ancient Assyria) grows [[wheat]] and crops requiring winter chill such as [[apple]]s and stone fruits.<ref name=OCF/> ''[[Babylonia|Al-Irāq]]'' (Iraq proper, the ancient Babylonia) grows [[rice]] and [[barley]], [[Citrus|citrus fruits]], and is responsible for Iraq's position as the world's largest producer of [[Phoenix dactylifera|dates]].<ref name=OCF/>

==History==
Archaeologists have found evidence from excavations at [[Jarmo]] in northeastern [[Iraq]],<ref name=IR>{{cite web|title=History and Agriculture of the Pistachio Nut|url=http://www.ireco.lu/UK/pistachionut.html|publisher=IRECO|accessdate=27 February 2012}}</ref> that [[Pistachio|pistachio nuts]] were a common food as early as 6750 BC.<ref name=IR/>

Among the ancient texts discovered in Iraq is a [[Sumerian language|Sumerian]]-[[Akkadian language|Akkadian]] [[bilingual dictionary]],<ref name=SAW>{{cite web|last=Lawton|first=John|title=Mesopotamian Menus|url=http://www.saudiaramcoworld.com/issue/198802/mesopotamian.menus.htm|work=[[Saudi Aramco World]], March/April 1988|publisher=[[Saudi Aramco]]|accessdate=30 March 2012}}</ref> recorded in [[Cuneiform|cuneiform script]] on 24 stone tablets about 1900 BC.<ref name=SAW/> It lists terms in the two ancient Iraqi languages for over 800 different items of food and drink.<ref name=SAW/> Included are 20 different kinds of [[cheese]], over 100 varieties of [[soup]] and 300 types of [[bread]] – each with different ingredients, filling, shape or size.<ref name=SAW/>

One of three excavated [[cuneiform]] [[clay tablet]]s written in 1700 BC in [[Babylon]],<ref name=ABC/> 50 miles south of present-day [[Baghdad]], deals with 24 recipes for stew cooked with meat and vegetables,<ref name=ABC/> enhanced and seasoned with [[leek]]s, [[onion]], [[garlic]], and spices and herbs like [[Cinnamomum aromaticum|cassia]], [[cumin]], [[coriander]], [[Mentha|mint]], and [[dill]].<ref name=ABC/> Stew has remained a mainstay in the cuisine.<ref name=ABC/> Extant [[Kitab al-Tabikh (disambiguation)|medieval Iraqi recipes]] and modern Iraqi cuisine attest to this.<ref name=ABC/>

==Iraqi cuisine==
===Ingredients===
Some characteristic ingredients of Iraqi cuisine include:
*Vegetables such as [[aubergine]], [[tomato]], [[okra]], [[onion]], [[potato]], [[courgette]], [[spinach]], [[leek]]s, [[artichoke]]s, [[garlic]], [[Bell pepper|peppers]] and [[Chili pepper|chilli]].
*Cereals such as [[rice]], [[bulghur|bulghur wheat]] and [[barley]].
*Pulses and legumes such as [[lentils]], [[chickpeas]], [[green bean]]s, [[Mung bean|green grams]], and [[Cannellini#White beans|cannellini]].
*Fruits such as [[olives]], [[Phoenix dactylifera#Dates|dates]], [[raisin]]s, [[apricot]]s, [[plum]]s, [[Common fig|figs]], [[grape]]s, [[melon]]s, [[pomegranate]], [[apple]]s, [[cherry|cherries]], [[quince]], and [[Citrus|citrus fruits]]; [[Orange (fruit)|orange]], [[lemon]] and [[Lime (fruit)|lime]].
*Cheeses such as [[Baladi cheese|baladi]], [[feta]] and [[halloumi]].
*Herbs and spices such as [[cinnamon]], [[cardamom]], [[coriander]], [[fenugreek]], [[cumin]], [[oregano]], [[Mentha|mint]], [[thyme]], [[saffron]], [[Black lime|dried lime]], [[Cinnamomum aromaticum|cassia]], [[dill]], [[turmeric]], [[baharat]], [[advieh]], [[sumac]] and [[za'atar]].
*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 [[Assyria|Ancient Assyrians]].<ref name="Salloum" /> [[Flatbread]] is a staple that is served, with a variety of dips, cheeses, olives, and jams, at every meal.

===Mezza===
[[File:DriedfruitS.jpg|thumb|[[Dried fruit]], a selection of [[Phoenix dactylifera#Dates|dates]], [[apricot]]s, [[Common fig|figs]], [[prune]]s and [[raisin]]s]]
[[Mezze|Mezza]] is a selection of appetizers or small dishes often served with beverage, like anise-flavored liqueurs such as arak, ouzo, raki or different wines, similar to the tapas of Spain or finger food.
*''[[Fried aubergine|Baytinijan Maqli]]'', a dish often served cold, consisting of fried aubergine with [[tahini]] sauce, lettuce, parsley and tomatoes, garnished with sumac and served on pita bread or sliced bread, often grilled or toasted. Variations include bell peppers, or a garlic lemon vinaigrette.
*''[[Fattoush]]'', a salad made from several garden vegetables and toasted or fried pieces of pita bread.
*''[[Tabbouleh]]'', a salad dish, often used as part of a mezze. Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, scallion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.
*''[[Tursu|Turshi]]'', pickled vegetables in the cuisine of many Balkan and Middle East countries. It is a traditional appetizer, meze for rakı, ouzo, tsipouro and rakia.
*''[[Arab salad]]''

===Dips===
[[File:Hummuswithpinenuts.jpg|thumb|[[Hummus]], with [[olive oil]] and [[pine nuts]]]]
*''[[Baba ghanoush]]'', a dish of baked [[aubergine]] mashed and mixed with various seasonings.
*''[[Hummus]]'', a dip or spread made from cooked, mashed [[chickpea]]s, blended with [[tahini]], [[olive oil]], [[lemon juice]], salt and garlic.
*''[[Muhammara]]'', a [[hot pepper]] dip originally from [[Aleppo]], [[Syria]].
*''[[Tzatziki]]'', an appetizer of [[Ottoman cuisine]] origin, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yogurt (usually sheep's-milk or goat's-milk in Greece and Turkey) with cucumbers, garlic, salt, usually olive oil, pepper, dill, sometimes lemon juice and parsley, or mint added. The cucumbers are either pureed and strained, or seeded and finely diced. Olive oil, olives, and herbs are often used as garnishes.

===Soups and stews===
Various stews served over rice form a major part of Iraqi cuisine. A feature shared with [[Iranian cuisine|Persian cuisine]] (see [[Khoresht]]).

*''[[Abgoosht]]''
*''[[Fasoulia]]'', a soup of dry white beans, olive oil, and vegetables.
*''[[Harissa (dish)|Harissa]]'', a dish similar to [[keşkek]] that is a kind of homogeneous porridge made of previously stewed and boned chicken and coarsely ground soaked wheat.
*''[[Lentil soup]]''
*''[[Bamia|Margat Bamia]]'' or simply ''Bamia'', a stew made with [[okra]] and [[lamb and mutton|lamb]] or beef cubes and in a tomato sauce.<ref>Fair, (2008) p.72</ref>
*''[[Fesenjān]]'', a thick, tart stew made from pomegranate syrup and ground walnuts (see bazha). It is traditionally made with poultry (duck or chicken)
*''[[Kebab]]s'', a dish consisting of grilled or broiled meats on a skewer or stick.<ref name="Teen life">ʻAlī Akbar Mahdī, (2003) p.40 -41</ref> The most common kebabs include lamb and beef, although others use chicken or fish.
*''[[Gheimeh|Qeema]]'', a minced meat, tomato and chickpea stew, served with rice. Traditionally prepared at the annual [[Day of Ashura|Ashura]] commemorations in southern Iraq. The name ''qeema'' is an ancient [[Akkadian language|Akkadian]] word meaning 'finely chopped'.<ref>{{cite book|last=Nasrallah|first=Nawal|title=Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine|year=2003|publisher=[[AuthorHouse|1stBooks]]|isbn=978-1-4033-4793-0|page=221}}</ref>
*''[[Maqluba]]'', an upside-down rice and aubergine casserole, hence the name which is literally translated as "upside-down". It is sometimes made with fried cauliflower instead of aubergine and usually includes meat - often braised lamb.<ref>Jacob (2007) p.4</ref>
*''[[Masgouf]]'', a traditional Mesopotamian dish made with fish from the [[Tigris]].<ref name="Teen life" /><ref name="Iraq in Pictures">Taus-Bolstad, Stacy (2003) [http://books.google.com/books?id=FnJPct6scxcC&pg=PA55&dq=Masgouf+iraq&num=30&ei=4u8RSu7nF5vuzQS9wcyQCw#PPA55,M1 ''Iraq in Pictures''], Twenty-First Century Books, p.55,
ISBN 0-8225-0934-2</ref> It is an open cut freshwater fish roasted for hours after being marinated with olive oil, salt, curcuma and tamarind while keeping the skin on. Traditional garnishes for the masgouf include lime, chopped onions and tomatoes, as well as the clay-oven flatbreads common to Iraq and much of the Middle East.
*''[[Moussaka|Margat Baytinijan]]'', an aubergine based dish of the Balkans and the Middle East. All versions are based primarily on sautéed aubergine and tomato, usually with minced meat.
*''[[Pomegranate soup]]'', called ''Shorbat Rumman'' in Iraq. It is made from pomegranate juice and seeds, yellow split peas, ground beef, mint leaves, spices, and other ingredients.<ref name="Jacob 1">Jacob (2007) p.2</ref>
*''[[Pomegranate soup|Shorbat Rumman]]'', a soup made from pomegranate juice and seeds, yellow split peas, mint leaves, spices, and other ingredients.
*''[[Quzi]]'', stuffed roasted lamb.<ref name="Teen life" /><ref name="Iraq in Pictures" />
*''[[Tashrib]]'', a soup made with either lamb or chicken with or without tomatoes eaten with Iraqi nan. The bread is broken up into pieces and the soup is poured over in a big bowl.
*''[[Tahdig]]''
*''[[Tepsi Baytinijan]]'', an Iraqi casserole. The main ingredient of the dish is aubergine, which are sliced and fried before placing in a baking dish, accompanied with chunks of either lamb/beef/veal or meatballs, tomatoes, onions and garlic. On top of the aubergine, potato slices are placed on top of the mixture, and the dish is baked. Like many other Iraqi dishes it is usually served with rice, along with salad and pickles.

===Dumplings and meatballs===
*''[[Dolma]]'', a family of stuffed vegetable dishes. The grape-leaf dolma is common. Zucchini, aubergine, tomato and pepper are commonly used as fillings. The stuffing may or may not include meat.<ref>Fair, (2008), p.71</ref>
*''[[Falafel]]'', a fried ball or patty made from spiced chickpeas and/or fava beans. Originally from Egypt, falafel is a form of fast food in the Middle East, where it is also served as a [[mezze]].
*''[[Kubba]]'', a dish made of [[burghul]], chopped meat, and spices. The best-known variety is a [[torpedo]]-shaped burghul shell stuffed with chopped meat and fried. Other varieties are baked, poached, or even served raw as famously done by the Lebanese. They may be shaped into balls, patties, or flat.<ref name="Jacob 1" />
*''[[Kofta]]'', a family of meatball or meatloaf dishes in Middle Eastern, Indian, and Balkan cuisines. In the simplest form, koftas consist of balls of minced or ground meat — usually beef or lamb — mixed with spices and/or onions. Vegetarian varieties include lauki kofta, shahi aloo kofta, and malai kofta.
*''[[Manti (dumpling)|Manti]]'', a type of dumpling stuffed with meat and vegetables.
*''[[Sarma (food)|Sarma]]''
*''[[Samosa]]'', a small fried or baked pasty, which may be either half-moon shaped or triangular.

===Processed meat===
*''[[Pastırma]]'', a highly seasoned, air-dried cured beef in the cuisines of the former Ottoman countries.
*''[[Sujuk]]'', a dry, spicy sausage eaten from the Balkans to the Middle East and Central Asia.

===Rice dishes===
Long-grain [[rice]] is a staple in Iraqi cookery.<ref name="Teen life" /><ref name="Iraq in Pictures" /> The Iraqi word for rice, ''timman'', is unique to Iraq and is of [[Akkadian language|Akkadian]] origin.

Iraqi rice cooking is similar to the method used for [[Persian cuisine|Persian]] ''[[Pilaf|chelow]]'',<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> 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 people|Assyrians]] 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]].
*''[[Mujaddara]]'', a dish consists of cooked lentils together with wheat or rice, garnished with onions that have been sauteed in vegetable oil.
*''[[Pilaf]]''
*''[[Tabeet]]'', a chicken stuffed (and buried) with (and within) rice, tomatoes, dried apricots and raisins, with a strong cardamom flavor.
*''[[Quzi]]'', a rice-based dish served with very slow-cooked lamb and roasted nuts and raisins.

===Sandwiches and wraps===
*''[[Sabich]]'', a Middle-Eastern food consisting of pita stuffed with fried aubergine and hard boiled eggs. Local consumption is said to have stemmed a tradition among Iraqi Jews, who ate it on Shabbat morning.
*''[[Shawarma]]'', a Middle Eastern Arabic-style sandwich-like wrap<ref name="Teen life" /> usually composed of shaved lamb, goat, chicken, turkey, beef, or a mixture of meats. Shawarma is a popular dish and fast-food staple across the Middle East and North Africa.

===Dairy===
*''[[Baladi cheese]]'', a soft, white cheese originating from the Middle East. It has a mild yet rich flavor.
*''[[Jameed]]'', hard dry [[labneh|laban]] (yogurt) made from sheep's milk.
*''[[Jibneh Arabieh cheese|Jibneh Arabieh]]'', a simple cheese found all over the Middle East. It is particularly popular in the Persian Gulf area. The cheese has an open texture and a mild taste similar to Feta but less salty.
*''[[Kaymak|Geimar]]'', a creamy dairy product, similar to clotted cream, made in the Balkans, Turkey, the Middle East, Central Asia, Iran, Afghanistan, and India. It is made from the milk of water buffalos in the East or of cows in the West.
*''[[Strained yogurt|Labaneh]]'', yogurt which has been strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste.<ref name="Jacob 1" />

===Breads and pastries===
[[File:Lahmacun.jpg|thumb|''[[Lahmacun|Lahm b'ajeen]]'', garnished with [[parsley]], [[tomato]], [[red onion]], and a wedge of [[lemon]]]]
*''[[Burek]]'', a type of baked or fried filled [[pastry]]. It is made of a thin flaky dough known as [[phyllo]] dough (or [[yufka]] dough), and are filled with salty cheese (often [[feta]]), minced meat, potatoes or other vegetables.
*''[[Ka'ak]]'', refer to several different types of baked goods produced throughout the Arab world and the Near East.
*''[[Kadaif]]'', a very fine vermicelli-like pastry used to make sweet pastries and desserts.
*''[[Kahie]]'', layers of thin dough [[phyllo]] usually consumed warm for breakfast by adding cream [[Kaymak]] and light sugar syrup.
*''[[Khubz]]'', an Arabic flatbread that is part of the local diet in many countries of [[Western Asia]].
*''[[Laffa]]'' (an Iraqi [[pita]] or [[Naan]] bread)
*''[[Lahmacun]]'', a thin pizza topped with minced meat and herbs.
*''[[Lavash]]'', a soft, thin [[flatbread]].
*''[[Manakish]]'', a [[pizza]] consisting of dough topped with thyme, cheese, or ground meat.
*''[[Markook]]'', a type of flatbread common in the countries of the Levant. It is baked on a domed or convex metal griddle, known as Saj. It is usually sizable, about 2 feet, and thin, almost transparent.
*''[[Pita]]''
*''[[Sammoun]]'', a flat and round bread, similar in texture and taste to the Italian [[ciabatta]].<ref name="Iraq in Pictures" />
*''[[Sfiha]]'', a pizza-like dish traditionally made with ground mutton rather than the more modern addition of lamb, or beef in [[Brazil]]. They are "open faced" meat pies with no top dough. Sfiha were much like dolma; simply ground lamb, lightly spiced, wrapped in brined grape leaves.
[[File:Kinafa.jpg|thumb|Kinafa, a sweet made with [[vermicelli]], [[sugar syrup]] and [[rose water]]]]

===Condiments, sauces and spices===
*''[[Amba (condiment)|Amba]]'', a tangy [[mango]] [[pickling|pickle]] condiment. Commonly eaten as a side dish and sometimes as a sandwich topping.
*''[[Baharat]]'', a [[spice mix]]ture. Typical ingredients include: [[allspice]], [[black pepper]] corns, [[cardamom]] seeds, [[Cinnamomum aromaticum|cassia]] bark, [[clove]]s, [[coriander]] seeds, [[cumin]] seeds, [[nutmeg]], dried red [[chili pepper]]s or [[paprika]].
*''[[Jallab]]'', a type of syrup popular in the Middle East made from dates, grape molasses and rose water.
*''[[Mahlab]]'', an aromatic spice made from the seeds of the St Lucie Cherry (Prunus mahaleb).
*''[[Rub (syrup)|Dibis]]'', a thick, very sweet date syrup. Often mixed with tahini to create a dip.
*''[[Rose water]] (Mayy Wared)''
*''[[Tahini]] (t'heena)'', a paste of ground sesame seeds used in cooking. Middle Eastern tahini is made of hulled, lightly roasted seeds.
*''[[Za'atar]]'', a mixture of herbs and spices used as a condiment.

===Desserts===
[[File:Kleicha.jpg|thumb|A typical Iraqi ''[[Kleicha]]'', a national Iraqi cookie.]]
*''[[Baklava]]'', a rich [[pastry]]<ref name="Iraq in Pictures" /> made of layers of [[phyllo]] dough filled with chopped [[Nut (fruit)|nut]]s and sweetened with [[syrup]] or [[honey]].
*''[[Halva]]''
*''[[Kanafeh]]'', a pastry made with layers of semolina, white cheese and a sugary syrup sprinkled with rose water.
*''[[Kleicha]]'', a national cookie of Iraq. Kleicha comes in several traditional shapes and fillings, the most popular being the molded ones filled with dates (kleichat tamur). The sweet discs (khfefiyyat) are also favoured along with the half moons filled with nuts and sugar (kleichat joz).
*''[[Qatayef]]'', an Arab dessert reserved for the Muslim holiday of Ramadan, a sort of sweet crepe filled with cheese or nuts. It was traditionally prepared by street vendors as well as households in the Levant and more recently has spread to Egypt.
*''[[Gaz (candy)|Mann al-Samaʼ]]''

===Beverages===
*''[[Arak (distilled beverage)|Arak]]'', a clear, colourless, unsweetened [[anise]]ed-flavoured [[distilled beverage|distilled]] [[Alcoholic beverage|alcoholic drink]]. Arak is usually not drunk straight, but is mixed in approximately 1/3 arak to 2/3 water, and ice is then added.
*''[[Beer]]'', a drink that originated in Iraq over 6,000 years ago.
*''[[Turkish coffee|Coffee]]'', an Iraq national drink that has a strong and bitter taste.
*''[[Sharbat]]'', a chilled, sweet drink prepared from fruit juice or flower petals.
*''[[Doogh|Shinēna]]'', a cold beverage of [[yogurt]] mixed with cold water, sometimes with a pinch of salt or dried mint added.
*''[[Tea]]'', also known as Chai, is widely consumed throughout the day, especially in the mornings, after meals, and during social settings. It is prepared in a special way involving boiling tea in hot water, then placing it over a second tea pot with boiling water to let the tea infuse. Iraqi tea is renowned for being considerably stronger, richer and sweeter than those found in neighbouring countries, and is usually brewed with cardamom (heil).

==See also==
{{Portal|Food}}
{{div col|2}}
* [[Culture of Iraq]]
* [[Assyrian cuisine]]
* [[Levantine cuisine]]
* [[Mediterranean cuisine]]
* [[Middle Eastern cuisine]]
* [[Ottoman cuisine]]
* [[Iranian cuisine|Persian cuisine]]
* [[Syrian cuisine]]
* [[Qatari cuisine]]
{{div col end}}

==References==
{{Reflist|2}}

==Bibliography==
* ʻAlī Akbar Mahdī, (2003) [http://books.google.com/books?id=-ewAe5DwteQC&pg=PA40&dq=Masgouf+iraq&num=30&ei=4u8RSu7nF5vuzQS9wcyQCw#PPA40,M1 ''Teen life in the Middle East''], Greenwood Publishing Group, p.&nbsp;40 -41 ISBN 0-313-31893-X
*Jacob, Jeanne; Ashkenazi, Michael. (2007) [http://books.google.com/books?id=LohMBqO3nBYC ''The World Cookbook for Students''], Greenwood Publishing Group p.&nbsp;1 - 5 ISBN 0-313-33455-2
* Nasrallah, Nawal (2003) ''Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine'', 1stBooks, ISBN 1-4033-4793-X

==External links==
{{Commons category|Cuisine of Iraq}}
{{cookbook}}
* [http://www.iraqimage.com/pages/food/index.html Iraqi Food and Cuisine]
* [http://www.iraqicookbook.com/contents/intro/main.html Delights from the Garden of Eden - A Cookbook and History of Iraqi Cuisine]
* [http://www.saudiaramcoworld.com/issue/198802/mesopotamian.menus.htm Ancient Mesopotamian cuisine]

<br />
{{Iraq topics}}
{{Asian topic|| cuisine}}
{{Middle Eastern cuisine}}
{{cuisine}}

{{DEFAULTSORT:Iraqi Cuisine}}
[[Category:Iraqi cuisine| ]]
[[Category:Arab cuisine]]
[[Category:Levantine cuisine]]
[[Category:Mediterranean cuisine]]
[[Category:Middle Eastern cuisine]]
[[Category:Fertile Crescent]]