A FOOD TRADITION

Iraqi Turkmen Cuisine

Iraqi Turkmen cuisine is associated especially with communities in and around Kirkuk, Tal Afar, Erbil, and other northern Iraqi towns, while sharing techniques and ingredients with Anatolian, Arab, Kurdish, and Persianate foodways. Wheat, bulgur, rice, lamb, yogurt, eggplant, peppers, and herbs are prominent. Cooking commonly includes filled dumplings, stuffed vegetables, layered rice preparations, breads, and slow braises, with careful use of spice mixtures and clarified butter. Recognizable examples include tashreeb-like bread and broth dishes, kubba varieties associated with northern Iraq, and dolma or rice-stuffed vegetables. The tradition is transregional and should not be treated as exclusively Iraqi.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.