A spicy mango pickle that is commonly served in Iraq. It is made with mangoes, vinegar, mustard, fenugreek, tumeric, chilli and salt.
Basmati rice is grown in the swamps of the south and west of Baghdad. The long grained rice is famed for its delicate flavour and fragrance.
Iraq is the world’s largest producer of dates, the fruit of the palm tree. Dates are used frequently in Iraqi dishes, and are the first item consumed at sunset during Ramadan; a tradition dating back to the 7th century, when Islam’s prophet Muhammad is said to have broken his fast with a date.
A type of Iraqi bread, which is also served for snacks with a variety of appetisers, cheeses, olives, and jams. It is a flat, round, white bread.
Yoghurt is a fermented milk product that is often consumed with the main meal as a drink or sauce. Labna (also known as laban) is a thinned down version of yoghurt, seasoned with onions and herbs and served as a side dish.
A mixture of spices, usually including cloves, nutmeg, cinnamon, cumin, coriander and paprika, which is commonly employed in Iraqi cuisine. It is used as an addition to many savoury dishes.
A popular side-dish made up by a mixture of pickled vegetabes.
Kubba (Kibbeh) is a flat loaf approximately the size of your palm. In Northern Iraq is made with a combination of burghul wheat, meat, almonds, raisins and spices, it is moulded and then fried or poached. In Southern Iraq it may be made with rice instead of wheat. In the south, the tail fat of the flat-tailed sheep may be used as a substitution for the meat.