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Iraq is a country between two rivers, a place where civilizations were born – and
where the aroma of history blends with traditional Iraqi flavors to offer you distinctly
delicious dishes, rich in taste, aroma and delight. Iraqi cuisine is an essence
of the rich heritage of the country, complemented by the culinary influences of
its geographic neighbors: Iran, Syria and Turkey. Iraq is home to this smorgasbord
of taste that combines the very best from each of these cultures to create a truly
unique culinary experience.
Colors, flavors, shapes and sizes – Iraqi cuisine is a rich combination of all these
things that make it delicious, tasty, and incomparably appetizing. Consider some
of the core ingredients: coriander, cinnamon, cardamom, saffron and mint. Add to
this wheat, barley, rice and dates, you have the basics that will be found in any
Iraqi kitchen. From kebbeh to kebabs, a truly traditional meal will be followed
by a soup and then a main course of rice and meat – beef, fish or tashreeb chicken.
Iraqi Biryani and Dolma or “samak masgouf”, the most famous traditional Iraqi dish
are some of the other must-haves at the dinner table.
Lemon, mint, dill, parsley and coriander are key ingredients in many Iraqi dishes,
and you’ll find them generously used to add that extra touch of taste to many of
their dishes. While taste is important, nutrition is an essential factor in Iraqi
food with vegetables like green bell pepper, tomatoes, zucchinis being common ingredients
and usually accompanied by rice, meat and yogurt. And once a meal is complete, nothing
washes it down better than strong, sugarless Arabic coffee or a suleimani (tea without
milk). So remember these culinary tips the next time you sit down at an Iraqi table.
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