A FOOD TRADITION
Iraqi Jewish Cuisine
Iraqi Jewish cuisine is a historic Mesopotamian tradition shaped by Jewish communities of Baghdad, Basra, Mosul, and other Iraqi cities, as well as by longstanding exchange with surrounding Arab and Persianate foodways. Rice, wheat, eggplant, tomatoes, pulses, dates, fish, and poultry feature prominently, with slow cooking, stuffing, pickling, baking, and overnight preparation especially important in household and festival contexts. Representative dishes include t'bit, a Sabbath rice-and-chicken preparation; kubbeh and stuffed vegetables; and sweet or savory date-based pastries and preserves. The tradition now survives in Iraq and strongly in diaspora communities, so it should be documented as a heritage cuisine rather than assigned exclusive ownership.
Dishes linked to this cuisine
1–5 of 5
Kubbeh Hamusta
A hot Israeli sour soup containing meat-filled wheat-based kubbeh dumplings with celery, onion, garlic, and lemon.
Kubbeh Selek
A hot beet-based Israeli soup with sour notes and meat-filled wheat-based kubbeh dumplings.
Kubbeh Soup
Kubbeh Soup is a broth-based soup containing stuffed kubbeh dumplings, typically made with a bulgur-wheat shell and seasoned minced meat filling.
Sabich
An Israeli pita sandwich typically filled with fried eggplant, hard-boiled egg, potato, tahini, salad vegetables, and amba.
Sambusak Iraqi
A savory Iraqi pastry typically made from wheat dough and filled with seasoned ground beef and onion before being fried or baked.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.