easy
(Balalit, Saweeya or Seviyan) Sweet Vermicelli Breakfast
Oven-baked rice vermicelli, perfumed with cardamom and rose water, an Iraqi dessert.
Ancient river valley table tradition famous for riverbed wood-grilled carp, stuffed grape leaves, and whole roasted lamb.
Mesopotamian culinary culture is among the oldest in the world, thriving along the Tigris and Euphrates rivers and later flourishing under Abbasid Baghdad court gastronomy.
Onions, eggplants, peppers, and tender vine leaves stuffed with spiced minced meat, rice, and tamarind reduction.
Fresh river carp split down the spine, seasoned with salt and spices, and slow-roasted vertically beside open wood fires.
أطباق أصيلة وطهي منزلي من Iraqi Mesopotamian.
Oven-baked rice vermicelli, perfumed with cardamom and rose water, an Iraqi dessert.
An Iraqi dish of lamb, pine nuts and yellow potatoes, seasoned with baharat and simmered on the stove.
An Iraqi dish of aubergine and yogurt, seasoned with clove and cumin and grilled. It comes to the table with warm bread.
Oven-baked cheese and sesame seeds, warmed with cumin and cayenne, an Iraqi meze.
Whole slow-roasted lamb served over a festive bed of spiced rice, toasted almonds, golden raisins, and hard-cooked eggs.
Rustic comforting dish of torn flatbread soaked in a rich, slow-simmered meat and dried lime broth.