A FOOD TRADITION
Iraqi Cuisine
A diverse Mesopotamian cooking tradition centered on rice, river fish, stuffed vegetables, wheat, meat stews, and distinctive sweets.
Dishes linked to this cuisine
1–12 of 30
Bamia
Bamia is a shared regional okra stew, including South Sudanese, Sudanese, Egyptian, and Iraqi preparations, commonly cooked with tomato, aromatics, and sometimes meat.
Dajaj Mahshi
A whole chicken stuffed with seasoned rice and aromatics, then roasted or otherwise cooked until tender.
Dawood Pasha
Egyptian meatballs simmered in a seasoned tomato and onion sauce, commonly served with rice or bread.
Fasolia Khadra
An Iraqi green-bean stew made with tomato, onion, garlic, and often lamb or beef.
Fatteh Iraqi
Iraqi fatteh layers toasted flatbread with chickpeas, garlicky yogurt, tahini, lemon, and occasional nut garnish.
Harissa
An Armenian slow-cooked porridge of cracked wheat and meat, traditionally enriched with butter and served hot.
Iraqi Biryani
A layered Iraqi rice dish commonly made with chicken, potatoes, peas, raisins, almonds, onion, and seasoned oil.
Iraqi Dolma
Iraqi dolma consists of vegetables and grape leaves stuffed with seasoned rice and commonly minced beef, then simmered with tangy tamarind, tomato, and onion.
Iraqi Kebab
Iraqi kebab consists of seasoned minced meat mixed with onion and parsley, shaped around skewers, and grilled.
Kahi with Geymar
A layered Iraqi pastry made from wheat flour and butter or ghee and served warm with rich geymar clotted cream.
Kleicha
A traditional Iraqi filled cookie made with wheat dough, butter or ghee, aromatic cardamom, and commonly a date-paste filling.
Kubba Hamuth
A sour Iraqi kubba soup consisting of stuffed rice-based dumplings with a seasoned minced-meat filling served in a tangy broth with vegetables and lemon.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.