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Iraqi cuisine has a long history going back some 10,000 years - to the Sumerians, Akkadians, Babylonians, Assyrians and ancient Persians. Tablets found in the ruins left by these ancient peoples show recipes prepared in the temples during religious festivals - in reality the first cookbooks in the world. Iraq, the Mesopotamia of the ancients, was home to many dazzling and sophisticated civilizations, highly advanced in their times, in all fields of knowledge, including the culinary arts.

However, it was in the medieval era when Baghdad was the capital of a large Muslim Empire that the Iraqi kitchen reached its zenith. However, after the destruction of Baghdad by the Mongols in 1258 A.D., this world-class cuisine declined, but was somewhat revived in the last century by the commercial and cultural interaction with the countries of the Mediterranean area and the world beyond.

Today, the foods of Iraq reflect this rich inheritance as well as strong influences from the culinary traditions of Turkey and Iran and the Greater Syria area. Because of all these traditions and complex influences, Iraqi cuisine is enormously rich and varied.

Wheat, barley, rice and dates (Iraq is the worlds largest producer of dates) are the staple foods of Iraq. A combination of meat and grain will form the basis for most dishes. Dishes vary from meat and bread dishes, meat porridge, or meat with a grain paste known as kubba.

A typical Iraqi meal will begin with an appetiser such as kabab (meat cut into chunks and cooked over charcoal on a skewer). A soup or broth may be served as the next course, served without a spoon, instead you drink directly from the bowl. The main meal may include rice and meat or fish. The Iraqi national dish is Samak masquf (or Simach mazguf as it is known in Southern dialects). The fish are gutted and then suspended around an open fire on stakes that are inserted into their back. When they are nearly cooked, and the flames have died down, the fish are placed on their back on the hot coals and sprinkled with flavouring including lemon, onions, tomatoes and spices.

~ Please post pictures and written recipes or videos of Iraqi food here ~ :)

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Firstly, i will post the recipe for Iraq's national dish, Simach Masgouf or simply known as Masgouf. It is an open cut fish grilled and spiced with salt, pepper and tamarind. While keeping the skin on, it is then brushed with olive oil and roasted on the barbeque.

Recipe for the non-barbeque:

http://i929.photobucket.com/albums/ad136/baghdadi48/Iraqi_masgouf.jpg

2 lbs. fillet white fish
Vegetable oil
1 lg. tomato, diced
1 med. onion, diced
1 c. celery, diced
2 cloves garlic, minced
Parsley sprigs
1 tbsp. curry powder
1 tbsp. white vinegar
1/2-1 tsp. salt (to taste)
1/8-1/4 tsp. pepper (to taste)
2 tbsp. lemon juice

Rub fish with oil. Place in a 9"x13" baking dish. Mix tomato, onion, celery, garlic, curry, vinegar, salt, and pepper. Spoon this mixture over fish. Bake at 350 degrees for 30 to 40 minutes or until fish is flaky. Sprinkle with lemon juice. Garnish with parsley.

Courtesy of cooks.com

Recipe for barbeque:

-Take large freshwater fish, preferably carp caught in Tigris or Euphrates :)

-Scale, gut and clean

-Cut along back and open up so that fish is flat and round

-Marinate fish with seven spices and season with salt

-Place in barbecue grill (between one to three hours depending on size of fish)

-Cook upright beside open wood fire

-Season with lemon

-Garnishe with chopped onions and tomatoes

-Serve with bread and salads. Eat with fingers, ideally in the evening in the open air along river bank

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i have actually never had iraqi cuisine, looks kinda similar to iranian and turkish, do you guys have dishes from the gulf region and saudi ?

i have actually never had iraqi cuisine, looks kinda similar to iranian and turkish, do you guys have dishes from the gulf region and saudi ?

Yes Iraqi food is practically identical to Turkish and Iranian, especially Iranian (we are avid fans of ghormeh sabzi, well at least my family is :) ) .. also we share plenty of similar dishes i.e. dolma, kabab, kubba (we have our own variations of kubba which i will post later), biryani (i know Iranians and Pakistanis cook this), tzatziki (or as the Turks call it, Jajeek), sambusac, kofta, gus (this is Iraqi for "shawarma"), baklawa, halawa (halva in Turkish, this is a dessert usually eaten for breakfast with a cup of chai (tea) ), zard (which is Iranian dessert cooked with yellow rice), ayran (Turkish salty yoghurt drink), qeema, turshi (pickled vegetables which you eat along with your meal, its called tursu in Turkish and torshi in Iranian), well thats all i can think of now but the list is endless.

But we also eat the common levantine foods such as hummus, falafel, baba ghanoush etc but im assuming Gulf countries have them as well. To be honest i have never been to a Saudi or Gulf restuarant so im not too sure in how the food is like.
Though, im sure they too cook Pacha which is a very common Iraqi dish. Correct me if im wrong :). I hope that answered your query.

another interesting topic...mostly for girls LOL :nuts:

anyway, thanks, gonna make my contribution; you can find iraqi recipes here:

http://recipes.wikia.com/wiki/Category:Iraqi_Recipes

http://www.sooogood.org/recipe.html (i made the iraqi pink rice and it went so tasty alhamdulillah, was perfect with fish :banana: )

and a blog with few recipes http://iraqrecipes.blogspot.com/

an iraqi food thread on a forum, recipes with pictures http://www.shiachat.com/forum/index.php?/topic/234938766-share-your-iraqi-recipes/

Rice with Saffron, Almonds and Raisins

960 ml water
1 tbsp rose water (available in Middle Eastern groceries)
1 pinch saffron
4 tbsp vegetable oil
480 ml basmati long-grain rice
1 tsp salt
2 tbsp vegetable oil
60 ml raw, unsalted, slivered almonds
60 ml raisins

Method:
In a large saucepan, mix the water, saffron, salt and four tablespoons of oil. Bring to a boil on high heat. Add the rice. Return to a boil, then lower to a medium heat. Let cook uncovered until most of the water has been absorbed. Stir from the bottom up, lower heat to simmer, cover, and let simmer for 15 minutes. Meanwhile, heat the two tablespoons of remaining oil in a small pan. Fry the almonds until slightly brown. Add the raisins, stirring for a few seconds until fluffy. Remove from heat. Serve the rice on a platter, garnished with the almond-raisin mixture.

taken from: http://www.settlement.org/cp/english/iraq/eating.html

Timman (Iraqi-Style Rice)

3 cup Jasmine rice

4 tbs Olive oil

Method:

Wash rice in cool water and drain. In a large pot, put in rice with water to cover by 3-4". Bring to boil and cook for 6 minutes. Test by biting a grain of rice: The outside should be soft but the inside still hard. Transfer rice to a sieve and rinse. Add oil to the pot and put wet rice back in. Place a kitchen towel over the pot and replace the lid. Cook on low heat for 45-55 minutes, or until fluffy.

At the bottom of the pot a crunchy layer will form that is everyone's part.

Makes 10-12 servings

taken from: http://fooddownunder.com/cgi-bin/search.cgi?q=iraqi

Iraqi Pomegranate Soup (Shorbat Rumman)

8 cup water

1 lb lamb shanks (or other lesser cuts of lamb and bone)

½ cup yellow split peas

1 cup chopped onion

3 x beets with green tops

½ cup rice

1 bn scallions sliced well down into the green

2 tbs sugar

3 tbs lime juice

½ cup parsley

2 tbs pomegranate concentrate (called “molasses” or “paste”) see * note

¼ cup finely chopped cilantro

2 cup finely chopped spinach

GARNISH

1 tbs dried mint crumbled, mixed with

¼ tbs cinnamon and

¼ tbs freshly ground black pepper

Method :

Note: Or substitute 1 cup pomegranate juice made by rolling an uncut fresh pomegranate hard underfoot on the floor, then making an incision and "squeezing" it over a juicer.

Bring the water to a boil in a large pot, then stir in the lamb, split peas, and onion. Skim where necessary, then reduce heat, cover, and simmer for an hour.

In the meantime, wash the beet tops and spinach, slice finely and chop, wrap in paper towels, and crisp until needed. Also peel the beets and chop into a small dice. Also prepare the mint/cinnamon/pepper garnish in a separate bowl.

When the lamb broth is ready, add the beets and rice and cook another 30 minutes.

Pick out the lamb - cut away the bones and fat, shred the meat, and return to the pot. Add the scallions, 2 tablespoons of sugar, 2 tablespoons of lime juice, parsley, and either the pomegranate concentrate or the pomegranate juice. Simmer for 10 minutes.

When ready to serve, bring the soup to a boil and stir in the beet greens and spinach. Let wilt, while stirring for a minute or two, then stir in cilantro, more lime juice, as needed, and seasonings. Ladle into bowls and sprinkle with the mint/cinnamon/pepper topping.

Serve hot as a meal to 6 people, with lots of bread on the side.

Comments: It sounds pretty weird - and it's not as "pure pomegranate" as I was hoping - but it does happen to be very, very good.

taken from: http://fooddownunder.com/cgi-bin/search.cgi?q=iraqi

Chalabis Red Magloube

1 c rice

1 c water

1/4 c oil

1 eggplant, sliced

1 onion, sliced

1 piece lamb shank

1/2 c tomato sauce or paste

Salt to taste

1 cinnamon stick

2 cardomoms, whole

Clean, wash, and soak rice in water. Drain after 30 minutes. Sprinkle salt on sliced eggplant. Heat half oil; saute sliced eggplant until light brown. Remove from pan and place on paper towel. Saute sliced onion until tender. Set aside. In another pan, heat remaining oil, saute lamb shank. Stir for a minute. Add tomato sauce, water, salt, cinnamon, and cardamoms. Simmer for 30 more minutes. Add rice and simmer for 30 more minutes.

Arrange a layer of eggplant in wide teflon frying pan; top with a layer of onions. Place lamb shank on top of onions. Pour rice mixture on top of meat. Simmer for 30 minutes. Turn onto a platter, with rice layer down. Serve hot.

taken from: http://www.riceweb.org/homechefs/chef_iraq.htm

Yaprakh (Iraqi Rice)

3 large tomatoes

1/2 kg small round eggplants

8 sweet peppers

1/12 kg large onion

4 c oil

4 c glutinous rice

1/2 c tomato paste

1 head celery leaves, chopped

2 tsp white cumin seeds

1/2 kg ground beef

1/2 c ghee or butter

Salt to taste

1/4 tsp chili powder

50 pechay leaves

Wash all vegetables. Slice round the top of tomatoes and set aside; scoop out all pulp and put in a bowl. Do the same with eggplant and sweet pepper. Reserve tops as cover.

Sprinkle some water inside tomatoes and eggplants. Peel onions and cut lengthwize on one side (not at center). Press each onion between the palms of hands to separate layers. The smaller inner layers can be chopped.

Heat 1/2 of oil, saute eggplant pulp and chopped onion until slightly tender, but not brown.Wash rice and add to onion and eggplant mixture. Add tomato paste, vegetable pulp, chopped onion, chopped celery, and cumin seeds. In another skillet, heat remaining oil; add beef and fry till cooked. Add beef mixture to rice mixure. Add ghee or butter, salt, and chili powder. Mix very well. Fill onions, eggplants, tomatoes, and sweet peppers with mixture and cover them with vegetable tops tightly; set aside.

Spread some pechay leaves in a large and wide pan. Arrange first layer of stuffed onions, individually wrapped in pechay leaves tightly. Arrange tomato layer on top of onions; repeat, using sweet pepper and eggplant. Cover vegetables with a very heavy plate and place another heavy weight on top of the plate. Pour 3 cups water into the pan and cook on medium heat for 30-40 minutes. Leave on very low heat for some time until done.

taken from: http://www.riceweb.org/homechefs/chef_iraq.htm

Lis-san el qua-thi (Eggplant wrapped meat)

A literal translation: "Tongue of the Judge"
Makes about 20 pieces

2 large eggplants
1/2 - 1 cup corn oil (if frying eggplant)

Stuffing:

2 lbs. Lean ground meat
1 medium onion (1 cup) finely minced
1 tsp salt
1/4 tsp blackpepper

Sauce:

2 tbsp corn oil
1 large onion diced
1 large tomato sliced (optional)
1 large tomato peeled and chopped
14 oz. tomato sauce
1 cup beef or chicken stock
1/2 cup lemon juice
1 tsp salt
1/2 tsp pepper
1 tsp turmeric

Peel eggplant, trim off the top and bottom. Stand eggplant up on cutting board and slice vertically, 1/8" thin. Sprinkle generously with salt, place in a strainer for about 1 hour. Rinse off the salt and strain eggplant to dry.

Heat about 4 tbsp corn oil in a frying pan and fry the eggplant slices in batches, turning once to brown both sides. Be careful not to burn. Add more oil as needed. Drain cooked eggplant slices on paper towels.

Low fat alternative: Place eggplant slices on baking sheets lined with foil and brushed with corn oil. Bake in the oven at 350 degrees for approximately 20-30 minutes until brown, turning the eggplant halfway.

Mix together the ground meat, onion, salt and pepper. Divide the meat into sausage shaped portions 1" thick and 2" long. Place a portion of the meat stuffing at one end of an eggplant slice and begin wrapping the eggplant around it.

Place the rolls in a baking dish and layer the tomato slices on top (optional).

In a saucepan heat 2 tbsp oil and saute the diced onions. When soft add the chopped tomatoes, salt, pepper and turmeric. Add tomato sauce, beef or chicken stock and lemon juice to taste. Cover and simmer 15 minutes.

Pour the sauce over the rolls in the baking dish, cover with aluminum paper and bake for 1 hour (or until done) at 450 degrees.

taken from: http://www.bjcny.org/recipes.htm

Desserts:

Um Ali

10oz cooked puff pastry
1/4-1/2 cup pistachio nuts, chopped
1/4-1/2 cup flaked almonds, toasted
2 tablespoons lemon juice
1 cup milk
3/4 cup sugar
a pinch of cinnamon
1 egg, beaten
2 teaspoons rose water
1 cup light cream

Grease a round, glass baking dish, and preheat the oven to 375° F. Crumble the pastry into the dish and mix with the nuts and lemon juice.

Heat the milk, sugar and cinnamon to just below the boiling point, then slowly add the beaten egg. Pour this over the pastry mixture in the dish, and sprinkle with rose water. Top with the cream and bake for about 30 minutes, until golden.

Serves 6

Ma’mounia, dating from the 9th century

3 cups water

1 cup sugar

1 tsp lemon juice

½ cup sweet butter

1 cup semolina

whipped cream

1 tsp ground cinnamon

Put sugar and water in a large saucepan over low heat, and stir constantly until sugar dissolves.

Bring mixture to a boil while adding lemon juice. After syrup boils, reduce heat and let simmer until syrup thickens slightly (about 10 minutes)

In another saucepan, melt butter and add semolina. Stir until semolina is lightly fried, then add the syrup from the other pan, and let the mixture simmer another 10 minutes, stirring constantly.

Remove from heat and let cool 20 minutes. Spoon ma’mounia into individual serving bowls, top with whipped cream, and sprinkle with cinnamon. Serves 4

Iraqi Cardamom Cookies (Hadgi Badah)

2 cup All-purpose flour

1 tsp Ground cardamom

½ tsp Salt

¼ tsp baking powder

1 1/3 cup Sugar

4 large eggs

2 cup ground blanched almonds,

around 10 oz. rose water (optional)

6 dozens whole almonds (approximately)

Method:

· Preheat the oven to 350 degrees F. Grease several large baking sheets.

· Sift together the flour, cardamom, salt, and baking powder. Beat the sugar and eggs until light and creamy. Stir in the flour mixture, then the ground almonds.

· Form the dough into 1-inch balls, moistening your hands with rose water, if desired. Place on the prepared baking sheets and flatten slightly. Press a whole almond into the center of each cookie.

· Bake until lightly browned about 12 minutes. Transfer to a wire rack and let cool. Store in an airtight container at room temperature.

· Makes about 72 cookies.

http://fooddownunder.com/cgi-bin/search.cgi?q=iraqi

For an excellent resource of Iraqi food, check out "Delights From the Garden of Eden",
A cookbook and a history of the Iraqi cuisine, and its website www.iraqicookbook.com
3al-3afiya!!

another interesting topic...mostly for girls LOL :nuts:

anyway, thanks, gonna make my contribution; you can find iraqi recipes here:

http://recipes.wikia.com/wiki/Category:Iraqi_Recipes

http://www.sooogood.org/recipe.html (i made the iraqi pink rice and it went so tasty alhamdulillah, was perfect with fish :banana: )

and a blog with few recipes http://iraqrecipes.blogspot.com/

lesh for girls only ? ya3ni Iraqi man cannot cook ?? i cook for my fiancee at least 3 times a week!

^^ I cook for myself everyday :D

lesh for girls only ? ya3ni Iraqi man cannot cook ?? i cook for my fiancee at least 3 times a week!
Thats the key, she's still youre fiancee and not your wife.....kidding :D

Bil akis, the men in my family cook delicious kabab, but the women cook everything else miles better :P

Speaking of Kabab, here is the recipe.

Courtesy of www.iraq4u.com

Iraqi Kebab - الكباب العراقي

Kebab: An Ancient Mesopotamian Treat
Adapted from Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine by Nawal Nasrallah

Kebab to Iraqis is what hamburger is to Americans. Specialized restaurants are everywhere. There was a time in downtown Baghdad where two major kebab restaurants competed with each other, like McDonald's and Burger King in the States. The best kebab, however, was provided by the small carry-out restaurants at the roofed sug (marketplace) next to the holy shrine of Al-Imam- Al-Kadhum, a descendant of the prophet Muhammad. As children, our eagerness to pay homage to that place was not motivated by our religious zeal as much as by a much more mundane desire to enjoy once again those delicious kebab sandwiches لفَة كباب ( it consists of elongated ground meat patty, seasoned with salt and pepper, grilled on a brazier منقلة till succulent, and speckled with tangy red sumac سمَاق). They came with lots of greens, herbs, onion, pickles, and an ice-cold creamy yogurt drink. We devoured this treat picnic style, sitting on a spread blanket at one of the cool, breezy, roofed niches surrounding the huge yard of the shrine.

That was the kebab we knew growing up in Baghdad. To watch an actor in an Egyptian movie sinking his teeth into grilled rib chops or chunks of meat and call it kebab used to puzzle us. Why on earth were they calling that kebab? Surely that was tikka! We also used to dance to an imported tune, Shish Kebab, twisting and twitching our `shoulders; we didn’t know that the kebab in the title was not the same as ours. The world outside is not as particular as Iraq in its kebab terminology. It is all kebab to them-- cubed chunks of meat, vegetables, even fruits, or patties of ground meat. To distinguish between the two types of grilled meat, sometimes the word kufta (of Turkish origin, meaning ground meat patties, as in the Turkish kufta shish kebabi) as opposed to the Hindi tikka kebabi (for cubed chunks).

Turkey is generally credited with originating the signature dish as well as its name. Shish is the flat skewer or brochette, kebab the roast meat. It probably spread westward during the long rule of the Ottoman Empire (sixteenth century until the end of World War One). There is evidence, however, that the dish and its name are much older. Recently, while doing research for my book on the history of the Iraqi cuisine I discovered that the word kebab is of ancient Mesopotamian origin. In Akkadian, the language of the Babylonian and Assyrian inhabitants of Iraq, written on cuneiform tablets, kababu meant “burn” or “char.”

Evidently the ancient Mesopotamians were sophisticated grillers, broiling or roasting meat to perfection. They put ashes or potsherds on the glowing coals to control heat. They had specific terms for grilling. For example, fish was “placed on the fire” or “touched with fire”. For Baghdad natives such techniques sound familiar. I have seen fishermen along the river Tigris grill fish the masgouf way مسكوف, suspending whole opened fish from sticks around a campfire, letting the flames lick the fish for an hour or two, then placing them directly on the coals to finish the grilling.

Using skewers to grill meat was also an ancient skill. A banquet scene in an Assyrian bas-relief depicts servants carrying such choice delicacies to the royal table as grasshoppers en brochette. These were cooked on a device that has stood to the test of time, the brazier, in the Akkadian, kinunu. Slow roasting was done in a domed clay oven (in Akkadian, tinuru), usually fueled with bramble and desert bushes that generated less intense interior heat. The oven was also for baking fermented flatbreads and cakes. It is still used in Iraq and elsewhere and still called tannourتنُور, with some variants as the Indian tandour and the Turkish tandir.

The earliest surviving kebab recipe is from one of the few available medieval Baghdadi cookbooks, the tenth-century Kitab al-Tabeekh كتاب الطبيخ (book of cookery) by Ibn Sayyar al-Warraq of Baghdad, dealing mainly with urban ninth-century cooking. His recipe calls for lean meat cut into thin slices, sprinkled with salt, and grilled in an ungreased frying pan. He calls this Kebab Khalis (pure kebab). He mentions other ways of preparing the dish, using fat chunks of meat or seasoned balls of ground meat, either fried or grilled.

In the booming carry-out food business in Baghdad during the Abbasid caliphate (eighth to thirteenth centuries) kebab in all its forms was popular. From contemporary writings we learn that a whole marketplace specialized in grilling every kind of meat and even eggplant. It was called Souq al-Shawwa’een (the grillers’ market) specifically renowned for its legendary al-kebab al-Rasheedi الكباب الرشيدي (named after the eighth-century Abbasid caliph Haroun al-Rasheed, immortalized in the famous Arabian Nights stories). It was usually served with thin flatbread, rolled as a sandwich, with appetizing condiments and relishes, such as sumac and vinegar-based dips. In an amusing story of twelfth-century Baghdadi writer al-Hariri, he mentions comforts to warm the soul in the damp days of winter-- a home, warm clothes, a brazier, a purse full of money, and a glass of wine after eating kebab.

To prepare a batch of Iraqi kebab enough for making six sandwiches:

-mix one pound of meat (traditionally a mixture of beef and fatty lamb) with one small grated onion, ¼ cup of flour or bread crumbs, 1 teaspoon of salt, and ½ teaspoon of black pepper.
-divide the mixture into 6 portions, and insert each into an inch-wide skewer (available at Middle-Eastern grocery shops).

-with moistened hands, press the meat until it is about 6 inches long; make dents by pressing between the thumb and index finger.

-suspend the prepared skewers over a lighted brazier (or a regular grill, keeping them from touching the grill by setting them on crumbled foil at each end).

-grill for about 10 minutes, turning to brown on both sides, and fanning most of the time to prevent the fire from flaring and burning the meat.

-roll in flat bread with some chopped parsley, tomatoes, and thinly sliced onion sprinkled with sumac.

Serve the sandwich with a refreshing drink of yogurt whisked with cold water and a pinch of salt. One last caveat, do not be tempted to overindulge, but follow the advice of the creators of this meal, our ancient ancestors, the Sumerians. “He who eats too much will not be able to sleep.”

This recipe was written by Nawal Nasrallah

Here is Nawal making Iraqi Kebabs:

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In this video Nawal is talking about her cookbook on Iraqi food:

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Here is another recipe for making kebabs:

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Report on Masgouf by PRESSTV

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Iraqi Bread

Bread is one of most important daily requirements in Iraq and bread is present in every meal or dish.

In Iraq, bread is traditionally baked in a "Tanoor" (a clay oven), as shown below:

http://a.imageshack.us/img409/4852/tanoor3.jpg

http://a.imageshack.us/img255/3342/iraqitanoor1.jpg

http://a.imageshack.us/img294/5599/bread4.jpg

Heres the recipe for making Khoobiz (flat bread),

Ingredients:

Whole wheat flour - 1 1/2 - 2 cups
Water to knead

Method:
1) Put the flour in a big bowl, add enough water to make a firm, softish dough.

2) Knead firmly for 5-7 minutes; it should feel pliable & come away cleanly from the edges.

If the dough is too sticky, sprinkle on some more flour, 1 tbsp at a time, to get a nice, pliable dough.

3) Leave to stand for 30 minutes if you have time.

4) Heat a flat pan / tava to hot.

5) Make a dough ball about 1 1/2 " big, dust in flour on both sides, & roll out as thin & as evenly as possible.

6) Put the rolled out flat bread on the tava. Cook for 1 minute till small bubbles form on the surface, flip it over & repeat.

7) Now drizzle a little oil (1/4 tsp), smear it all over and fry briefly on low heat. Repeat on the other side. Keep warm.

http://a.imageshack.us/img227/7403/iraqibread2.jpg

A video on how to make flat bread (on a wok).. if you dont have a tanoor built in your backgarden.

Id-upKakg40

Recipe for Iraqi samoon,

http://a.imageshack.us/img820/1264/bagofsamoon.jpg

3 tablespoons dry yeast
1 tablespoon sugar
1/2 cup warm water
8 cups white bread flour
1 cup wheat bran
1 tablespoon salt
3 cups of water, or 2 cups of milk or buttermilk and 1 cup water
1/4 cup oil

Glazing: 1 egg whisked with 1 tablespoon water

Preparation:
1. Dissolve yeast and sugar in 1/2 cup warm water and set aside 5 min
2. In a big bowl mix flour, bran and salt. Make a well in the middle.
3. Pour yeast mixture, water and oil into the well. with a wooden sppon stir it and then with oily hands knead it for 6-7 min. Oil it on both sides and set it aside covered in a warm place, until doubled in size

Preheat oven to 450 degrees F. Punch down dough, divide it into 10 portions, let it rest for 10 min.

Quickly roll one piece between the palms until it becomes 7-8 inches long. Lay it flat on baking sheet, flatten to broaden the middle part and make it look diamond shaped with nippled ends. Repeat with rest of the portions.

Take a very sharp knife or razor blade and make 2 diagonal or one long slash in the middle. Allow it to rise in a warm place coverd with a linen towel for about 30 min.

When done rising, glaze it and put it in oven. Take a spray bottle with warm water and spray the breads, inside the oven and the oven door and quickly shut to avoid the moisture going out. Do the spraying twice during the first 5 min of baking. Bake 15-18 min, when done put it in big paper bag lined with linen towel, if you want it very crisp, let it cool on a rack.

Sources:
http://fayrouz.blogspot.com/2008/04/falling-in-love-with-iraqi-samoon.html
http://www.mrbreakfast.com/superdisplay.asp?recipeid=2651

Video on how both Khubiz and Samoon are made,

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Another video,

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Iraqi dolma

http://a.imageshack.us/img820/5711/dolma01.jpg

Any vegetable that can be stuffed is used; usually onions, vine leaves, courgettes, tomatoes and green peppers. In Iraq, chard leaves are also used as well as vine leaves, onion, green peppers and any other vegetables that can be filled. Once the vegetables are stuffed they can be cooked, or even frozen until they are needed.

Recipe:

Ingredients:
* 5 large onions
* grape leaves
* 3 large tomatoes
* 3-6 small round eggplants (depending on the casserole size)
* 4- 8 sweet peppers
* 4 cups rice
* 2 tsp tomato paste
* 1 head celery leaves, chopped
* 2 tsp white cumin seeds
* 1/2 kg ground beef
* 2 tsp oil or butter
* Salt to taste

Method

1. Wash all vegetables. Slice round the top of tomatoes and set aside; scoop out all pulp and put in a bowl. Do the same with eggplant and sweet pepper. Reserve tops as cover.

2. Peel onions and cut lengthwize on one side (not at center).

3. Boil onions for 5-10 minutes. Or leave in hot water for 20 minutes.

4. Press each onion between the palms of hands to separate layers. The smaller inner layers can be chopped.

5. Wash rice and add tomato paste, vegetable pulp, chopped onion, chopped celery, and cumin seeds, beef and salt.

6. Mix very well. Fill onions, grape leaves, aburgine/eggplants, tomatoes, and sweet peppers with mixture.

7. Put oil in the casserole and start arrangind the layers.

8. Arrange vegetables layers as following:
a. onions in the buttom of casserole
b. grape leavs.
c. sweet peppers
d. eggplants
e. tomatos on the top.

9. Cover vegetables with a very heavy plate and place another heavy weight on top of the plate, if possible.

10. Put casserole on high heat for 3-5 minutes, so the onions in the bottom become a golden colour

11. Pour 3 cups water into the pan and cook on medium heat for 30-40 minutes.

12. Leave on very low heat for some time until done.

The time needed to cook depends on the size of your casserole and how much food is inside, but you can tell by tasting some of the rice right under the plate. After cooking it a few times you'll be able to see when it's done just by looking at the vegetables changing color.

http://a.imageshack.us/img444/1999/40912697.jpg

http://a.imageshack.us/img841/1405/7y3jy5ejl444813752.jpg

Onion Dolma Recipe:

http://a.imageshack.us/img163/4254/90917954.jpg

6 large onions, unpeeled
1 lb minced lamb
2 large tomatoes,peeled and chopped
1/3 cup long-grain rice
1 lemon,finely grated & juiced
1 small onion, finely chopped
1 tbsp sugar
1 tsp tumeric
1/2 tsp basil
1/2 tsp oregano
1 salt to taste freshly grd. black pepper
3 tbsp olive oil, for cooking

Method:

- Put the unpeeled onions in a large saucepan. Pour in plenty of boiling water. Boil for about 20 minutes, or until the onions are tender. Remove the onions from the pan, drain them and allow them to cool slightly.

- In a bowl, thoroughly mix the next 9 ingredients. Season to taste with salt and pepper. Set aside.

- With a sharp knife, slit each onion down one side to the center.
Separate the layers, which will slip of quite easily. Discard the outer papery skins and the cores of the onions.

- Take a small handful of the filling and work into a sausage shape; squeeze out some, but not all, of the liquid. Reserve the excess liquid for use later.

- Lay the stuffin in one of the onion layers and fold it tightly around the mixture. Fill the remaining layers in this way. Do not overfill the layers as the rice must have room to expand.

- Heat the oil in a pan large enough to take the stuffed onions in one layer. Add the stuffed onions, packing them in close together. Pour in any liquid remaining in the bowl. Reduce the heat, cover the pan and simmer gently for about 1 hour.

- Halfway through the cooking time turn the stuffed onions over.

- Carefully remove the dolma from the pan with a spatula and serve immediately or set aside to cool.

Iraqi Jewish version of dolma (Mhasha)
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Kurdish dolma

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Chaldean dolma

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Iraqi cook Kay Karim shows how to make stuffed zucchini's,

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Well done sara, great recipes.

Thanks MKTJ.

The following are pictures illustrating how you roll a dolma:

http://a.imageshack.us/img713/6361/foldleaves3399.jpg

http://a.imageshack.us/img440/5695/foldleaves4399.jpg

http://a.imageshack.us/img90/4496/foldleaves5399.jpg

http://a.imageshack.us/img838/9067/foldleaves6399.jpg

http://a.imageshack.us/img816/1788/foldleaves6a399.jpg

http://a.imageshack.us/img835/6139/foldleaves7399.jpg

http://a.imageshack.us/img827/3176/foldleaves8399.jpg

Sara this is an awesome thread :D

Thank you so much for sharing, I'm currently trying to lean how to cook. (but failing miserably lol).

mmm.. I'm so hungry now :drool:

im fasting and clicking here wasnt a good idea lol

yum...iraqi food i must say is the best food around!

Sara this is an awesome thread :D

Thank you so much for sharing, I'm currently trying to lean how to cook. (but failing miserably lol).

mmm.. I'm so hungry now :drool:

Thanks. Im also trying to learn some more, so these recipes are really helping me out, but i will never match it to my mums standards lol i still have a long way to go.

im fasting and clicking here wasnt a good idea lol

Oops..im sorry lol

yum...iraqi food i must say is the best food around!

Yes our food is delicious because we have such a variety of staple dishes, being situated between Turkey and Iran does have its benefits..nothing beats Fesenjoon and Kabab! :lol:

I've been googling for Iraqi food recipes in English to post it here and I was shocked as I found a very few recipes! Then I googled in Arabic and it was full with recipes. OH I'm just too lazy to translate recipes right now.

I've been googling for Iraqi food recipes in English to post it here and I was shocked as I found a very few recipes! Then I googled in Arabic and it was full with recipes. OH I'm just too lazy to translate recipes right now.

Dont be lazy lol it would be a great contribution to this thread.

Well this dish is just as Iraqi as Masgoof...

Pacha

Pacha is a traditional Iraqi dish made from sheep's head, trotters and stomach; all boiled slowly and served with bread sunken in the broth. The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs which could be removed before cooking. The stomach lining would be filled with rice and lamb and stitched with a sewing thread.

http://a.imageshack.us/img709/692/picture2389aem4.jpg

Recipe:

The meats found in the epicurean dish include beef tripe, casings, tongues, and oxtails all marinated in a flavorful stew of garlic, onion, and garbanzo beans.
Both pacha and the mumbari are stuffed with a rich combination of ground beefed spice and rice and cooked for over 7 hours as more ingredients are added to the stew.

Ingredients:

Black cooking string for sewing tripe into bags
8 pounds of beef tripe (pacha)
2 pounds of beef sausage casing (mumbari)
12 pieces of 1 inch beef or lamb cube cuts
6 cups long grain parboiled rice
3 pounds coarse ground beef
2 chopped onion
3 chopped small tomatoes
8 cloves finely chopped garlic
6 tablespoons lemon juice
7 tablespoons of finely chopped fresh parsley
3 tablespoons of finely chopped fresh spearmint
6 tablespoons of butter
7 teaspoons salt
1 teaspoon of black pepper
4 pinches coriander
3 pinches of red pepper, cardamom, cinnamon, cumin, cloves, nutmeg, baby rose, and ground ginger

Directions for cleaning:

1. You will need fresh water, lemon juice, salt, and baking soda for cleaning.
2. Be sure to remove all fat from the tripe and cut into 3-4 inch squares (or size desired) to be sewn into a bag and stuffed. Smaller remaining pieces that are unable to be stuffed should also be cleaned and added to the stew.
3. Clean the tripe thoroughly by soaking in water and salt for 30 minutes, then rinse and scrub the tripe in fresh. Afterwards soak in water and baking soda for 30 minutes and again rinse and scrub the tripe in fresh water. Now soak the trip in water and lemon juice for 30 minutes and once more rinse and scrub tripe. Finally rinse the tripe in fresh water and simmer for 3 hours.
4. Remove from simmering water and sew each piece of tripe with black cooking thread into a bag leaving a small opening for the stuffing. After stuffing the tripe the remaining opening will be sewn shut.
5. Soak beef sausage casing in water for 1 hour. Scrub casings in fresh water and lemon juice and rinse in fresh water.

Directions for the stuffing:

1. Heat butter in a saucepan and sauté onion, garlic, parsley, and spearmint until onions are caramelized.
2. Add spices to the caramelized mixture.
3. Remove saucepan and let cool.
4. Clean rice and drain, then add cleaned rice to the saucepan mixture and mix well.
5. Place rice onion mixture in a mixing bowl with chopped tomatoes, ground beef, salt, and lemon juice and mix well.
6. Stuff tripe bags 75% full and sew remaining opening closed.
7. Pierce each bag with a knife in 2 places.
8. Cut mumbari (beef casings) to desired size and stuff

Pacha Stew:

4 pounds oxtails
6 cups of water or more as needed
10 cloves of garlic
8 small beef tongues
4 tablespoons salt
8 cans of garbanzo beans (chick peas) with juice
8 onions cut in fourths.

Directions:

1. In a 16 quart or 12 quart stockpot parboil oxtails and drain.
2. Add 6 or more cups of hot water and simmer for 1 hour.
3. Add stuffed tripe bags and small pieces of tripe, garlic, tongues, and salt and cook for an additional hour.
4. Place stockpot in oven and bake for 3 hours at 450 degrees.
5. Add chick peas, onions, and mumbari (stuffed beef casings), lower oven temperature to 375 and bake for 1.5 hours.

Serve warm. Pacha can be frozen for reheating later.

Report on Iraqi Pacha

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^^ pacha is gross! LOL...i know some ppl like it as a delicacy

my grandfather used to eat pacha.. i think it's disgusting ><!!

Some people eat it for breakfast, i honestly don't know how they could stomach it .. the tongue has to be the most disgusting looking thing but i know many who are huge fan's (they are mostly the older generation) haha

The stuffing of Pacha is virtually identical to that of tbeet.

Tbeet or Tinoori (Chicken and chicken skin with stuffing and rice)

http://a.imageshack.us/img227/8599/tbeet1.jpg

Tbeet, whose name comes from the verb meaning “to remain”, is the Iraqi variant of the slow cooked Shabbat (Sabbath) lunch meal. Because the laws of Shabbat prevent the initiation of any cooking, every Jewish community has its own “hamin”, or long-cooked dish. Just as chulent is the hamin of Jews from Eastern Europe, Tbeet is the Iraqi version, and many members of the community would consider no Shabbat complete without it.

Aside from its religious and familial significance, this is a stunning dish in its own right. The flavors are marvelous – red rice rich with the flavor of chicken stock, tender chicken meat, crisped chicken skin, and a rice-based stuffing fragrant of cinnamon, cardamom, and rose petals. And if done correctly, the appearance is no less impressive: A wreath of crisped rice frames both a roasted stuffed chicken and a stuffed chicken skin that has expanded to itself resemble a chicken. The remarkable flavors and impressive appearance of this dish have caused it to become one of the exemplars of Iraqi Jewish cuisine, and a cause for non-Iraqis to beg for Shabbat lunch invitations from their Iraqi friends.

Ingredients:
3 ½ cups long grain, white, basmati rice
1 large, whole chicken, not skinned, having good skin that is not torn
1 lbs. lean stew meat, cut into small chunks (¼ - ½ inch cubes)
3 medium size tomatoes, preferably very red, diced into small pieces
1 small tomato
1 small onion
3 teaspoons tomato paste
repicesbyrachel.com
2 teaspoons salt
1 teaspoon pepper
½ - 1 teaspoon cayenne
4-5 tablespoons oil
5 tablespoons Bharat

Special Equipment:
Heat diffuser for gas burner (or an electric element)
Needle, white thread, and a thimble

Preparation of the Chicken:

Carefully skin the chicken, taking care not to tear the skin and leaving the wings together with the skin. This is a difficult process, and the best way to do it is to begin from the neck (which should be removed, if it is still attached). Using a sharp knife, cut through the cartilage of the joint between each wing and the body of the chicken. Once the wings are separated from the body of the chicken, gradually peel away the skin from the underlying flesh, moving further and further down the body of the chicken.

Use a sharp boning or pairing knife to separate the skin in those places where it is firmly attached to the meat, for example, down the back of the chicken.

Upon reaching the thighs, separate the skin from the thighs, and then wrap a closed hand around the base of the leg and slowly pull outward, using considerable force, toward the foot of the drumstick. The skin should peel away as it turns inside out. At the very bottom of the chicken, toward the back of the bottom opening, is a fatty triangular “tail”.

When completing the removal of the skin from the chicken, leave that triangular tail attached to the skin. (Incidentally, the Iraqi Catholics used a term of great endearment to refer to that quaint triangle: “khashmil-Papa” – “the nose of the Pope”.)

When the chicken is completely skinned, turn the skin inside out and wash it well in a bowl of water. Pull any loose fat and transparent membranes from the inside of the skin. After several rinses, lay the skin on a board (still inside out). Cut off and discard the very tips of the skin on the leg (by the foot), which is usually yellowish in color and tough.

Sprinkle ½ teaspoon of Bharat over the skin. Rub the Bharat into the skin, using the coarseness of the spices to sand away some more of the membranes and fat. Turn the skin over and do the same on the other side, with another ½ teaspoon of Bharat. Remove any excess Bharat and let the skin sit for a while, during which the hashwa may be prepared.

Also rinse the skinned chicken well, both the inside cavity and the outside. Take ½ teaspoon of Bharat and rub it thoroughly throughout the inner cavity of the chicken.

Hashwa:

Wash and soak 1 ½ cups of the rice (leaving the other 2 cups aside) in water for at least ½ hour.

After soaking, drain the rice so that no water remains and put the rice in a large mixing bowl. Add the diced meat, the diced tomatoes (not the other small tomato), 1 teaspoon salt, ¾ teaspoon pepper, and ¼ teaspoon cayenne. Mix everything together. Add 3 tablespoons of Bharat and mix well. If the Bharat is weak, you may need to add more, but too much will make the hashwa bitter.

Filling and Cooking:

Using a needle and white thread (not doubled up), sew closed either the top (neck) or bottom opening of the chicken. Also sew closed any tears or holes in the skin – there should be few of these, if a good chicken was selected.

Using a tablespoon or serving spoon, scoop the hashwa into the chicken skin until the skin is full. (Do not force hashwa into the leg openings.) There should be enough hashwa in the skin so that it has some integrity, but there must be some room for expansion of the rice during cooking.
The intention is that when the hashwa expands, the skin will blow up and appear to be like a whole chicken. When enough hashwa has been stuffed into the skin, sew closed the remaining opening. Lay the skin on its stomach, and bring the loose skin of the legs over the back and toward each other.

Sew the two flaps together (it is likely the flaps are too short to reach each other, in which case it is fine to have the thread strung across a portion of the back, between the ends of the leg flaps). Using a tablespoon or serving spoon, scoop hashwa into the inner cavity of the chicken (use the bottom opening).

Fill the cavity completely – it is fine to stuff it well – and then pinch together the two fleshy flaps on either side of the bottom opening. Make a few passes with needle and thread through the flaps so that they remain closed.

Use a very large, thick-walled, non-stick pot. Dice the onion finely and add it to pot, together with 2 tablespoons oil, ¼ teaspoon pepper, and ¼ teaspoon cayenne. Sauté on medium flame until the onions are soft and golden. Dice the small tomato and add that to the pot, sautéing further for a brief time.

Place the stuffed skin in the pot on its stomach, and place the chicken in the pot on its side. Leave on medium flame, gently agitating the pots contents every once and a while, until the chicken and the skin brown. The skin should turn a rich brown color on its stomach, but not too dark. Carefully turn the skin over so that it sits on its back (it is now fragile and can tear, so do this gently), and turn the chicken over so it sits on its other side.

Dissolve 2 teaspoons tomato paste in 2 cups of water. When the skin and chicken have had an opportunity to brown lightly, add the water and tomato paste to the pot.

Cover, bring to boil, and lower flame to low.

Cook for 45 minutes. Every so often, perforate the skin with a fork having long and thin teeth (do this twice during the time the skin is cooking). After 45 minutes, test to make sure the hashwa is cooked – poke a fork into the skin to check that the hashwa is soft.
When it is cooked, shut off flame, whether or not all the liquid has evaporated.

Allow to cool and refrigerate until at least a few hours before ready to serve.

Cooking the Rice and Serving:

Wash and soak 2 cups of rice for at least 15 minutes. With utmost gentleness, remove the chicken from the pot and place it in a plate. (Unless the pot is big enough to do the following without removing the chicken.)

Dissolve 1 teaspoon tomato paste in 2 cups of water. However, if there is liquid remaining in the pot, reduce the additional water by the
same amount.

Slide skin to one side of pot and add the water and tomato paste to the other side.

Add 1 teaspoon salt.

Set on medium flame, cover, and bring to boil.

Drain rice, add it to the boiling liquid, stir, and cover pot. When the liquid evaporates, lower flame to very low. After 15 minutes, check rice to make sure it is ready. If so, push it aside slightly and place chicken back in pot so that is sits on its back. (Or, if the pot is big enough and the chicken was not removed, simple turn it very gently so that it sits on its back.)

Remove the thread from the flaps of the chicken (but do not remove any
thread from the skin).

Set pot on top of heat diffuser or on electric element at very low heat and leave for at least an hour.

When ready to serve, invert over a large serving platter. If the chicken has been sitting on top of the rice, remove the chicken before inverting pot and then set chicken next to a "hkaka" cake.

Before inverting pot, make sure to loosen the contents with a spatula – tbeet tends to stick even to non-stick surfaces and must first be freed from any adhesion or the skin will tear when the pot is inverted.

At the dinner or lunch table, the server should ensure that each guest is given a little taste from each component of the tbeet:
The rich, flavorful exterior rice with hkaka, the chicken and its stuffing, and the crisp chicken skin and its stuffing.

Courtesy of, Recipes by Rachel http://www.recipesbyrachel.com/Recipes_files/5.recipesbyrachel.ricedishes.pdf

http://a.imageshack.us/img833/1460/tbeet2.jpg

Here is the video

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Kurdish dolma

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i enjoy watching this video :D

^^ pacha is gross! LOL...i know some ppl like it as a delicacy

my grandfather used to eat pacha.. i think it's disgusting ><!!

Some people eat it for breakfast, i honestly don't know how they could stomach it .. the tongue has to be the most disgusting looking thing but i know many who are huge fan's (they are mostly the older generation) haha

yeah, disgusting, gross...wouldn't dare to try it!

at breakfast i'd rather eat dolmah :p

^^ Nothing beats bajila and eggs sprinkled with lemon juice alongside some khubiz for breakfast.

Heres a report on Bajila/Bagila, although i never thought they eat it with oranges in Iraq, onions yes but oranges? ... that's news to me :dunno:

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how to make masgouf...

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^^ Authentic masgouf at its best!

Report on Iraqi food in Jordan

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best kebab I ever had was in an Iraqi restaurant in London (also the prettiest waitress Ive ever seen ;)) Twas truly perfection .

best kebab I ever had was in an Iraqi restaurant in London (also the prettiest waitress Ive ever seen ;)) Twas truly perfection .

what's it called?

best kebab I ever had was in an Iraqi restaurant in London (also the prettiest waitress Ive ever seen ;)) Twas truly perfection .

Which restaurant was it? ...If you dont mind sharing :)

How to make Hummus...the Iraqi (Jewish) way.

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Written recipe:

Hummus (Iraq)

Ingredients:

- 3 cups dried chick peas (about 1 1/ 2 pounds),
( soak your peas overnight in cold water with a little baking soda)
- 3/4 cup extra virgin olive oil
- Salt
- 8 large garlic cloves, peeled
- 1/2 cup tahini (sesame seed paste)
- 1/2 cup fresh lemon juice
- Freshly ground black pepper to taste
- 1/2 teasoon sumac (or paprika) for garnish

Preparation:

- Drain the chickpeas and place in a pot of lightly salted water (just enough that they are covered with a little extra - ie not a whole pot of water).
- Bring the water to a boil.
- Remove the foam with a skimmer and continue boiling, partially covered, until tender, about 3 hours, so keep checking.
- Add boiling water to the pot to keep the chickpeas continuously covered.
- Drain and save 1 1/2 cups of the cooking water.
- Put the peas in cold water and rub their skins off (should come off easily now).
- Throw the peas into a blender and process them with 1/2 cup of olive oil and 1 cup of the reserved water until creamy.
- Using a mortar or some device, mash the garlic with a tablespoon of salt until it is a saucy concoction.
- Mix the tahini and lemon juice together, if too solid put a little water.
- Mix into the chickpea puree. Add salt and pepper to season.
- Add water as you see fit (not too much or it will be runny hummus). Add your seasonings as you like them.

With everything now together smooth out the hummus in a serving platter. You want to drizzle a little olive oil into the center of your hummus and maybe decorate around the oil with whole chickpeas (save a few whole ones to garnish your hummus). Whole olives also make a nice garnish.
Cut pita bread into small triangle shaped scooping breads & serve!

source: http://cheftomcooks.com/forum/international-recipes-f33/topic12204.html

Anthony Bourdain Tries Iraqi food in Dubai

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Heres a youtube channel dedicated to some Iraqi foods, i found the videos very helpful so i will post them here also if people are too lazy to click the link below lol

http://www.youtube.com/user/IraqiCooking101

Delicious shalgam aka turnips boiled and drenched in date syrup

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Fried kebab, one of my favourites served with some tabbouli ...pure bliss

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Sabzi, a much more healthier alternative to the above :P

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Rice Kubba, a very popular dish amongst my household!

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A recipe for CHEESE!

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Chicken teshreeb, this goes down well when you have the sniffles, eat with onions and you'll recover as soon as you know.

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Boorag

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Zbaidi?? I have never heard of this dish before or eaten it but im sure it will go nice with onion and tomato salad.

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More kebab (beef liver)

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Shaa'riya, this is nice for those that have a REALLY sweet tooth.

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stuffed eggplants

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Durshi, this compliments any meal.

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Dolma, all time favourite!
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Eggplants wrapped over Beef Kebabs

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Baklawa

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Bamiya

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Chicken biryani

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^ never tried Iraqi biryani before, Pakistani ones are really good

^ never tried Iraqi biryani before, Pakistani ones are really good

I havent tried Pakistani biryani so i couldn't really make a comparison i imagine it to be more spicy, no? Iraqi biryani is a little more mild but it really depends on how spicy people like their food but my mother never adds any hot spices, my family cant handle it lol

I've tried both, from my experience, the pakistani (which is very simillar to the indian biryani) have different herbs than the ones use in the triditional Iraqi biryani..

yes, it can be more spicy, but I asked them to make it mild, and it still tasted very different.

also, they squeezed fresh lemmon over the rice, which i'm not sure if that's the triditional way of pakistani biryani (or that particular resturant decided to get creative).. But it's not how iraqi biryani is triditonally prepared.

khaliji biryani is the closest to Iraqi biryani that I have tasted..

Iraqi food is so interesting, I have only had dolma before...

I wanna find out if there is an iraqi restaurant in leb somewhere, this will be my mission!

Iraqi food is so interesting, I have only had dolma before...

I wanna find out if there is an iraqi restaurant in leb somewhere, this will be my mission!

did you like it? it's kind of bias but i think we have very nice dishes

Yeah dolma was good. In Leb we had an iraqi woman that lived next to us (name was Ban) and she used to always make it lol

The dishes look nice from what I see! I haven't tried any other ones yet though.... so I am hoping an Iraqi opened a restaurant in leb:)

I've tried both, from my experience, the pakistani (which is very simillar to the indian biryani) have different herbs than the ones use in the triditional Iraqi biryani..

yes, it can be more spicy, but I asked them to make it mild, and it still tasted very different.

also, they squeezed fresh lemmon over the rice, which i'm not sure if that's the triditional way of pakistani biryani (or that particular resturant decided to get creative).. But it's not how iraqi biryani is triditonally prepared.

khaliji biryani is the closest to Iraqi biryani that I have tasted..

there are many different variations of biryani here in pakistan, depends who makes it, the one i eat is the (Karachi) biryani, which is actually not spicy , in pakistan we usually dont put any vegtables in biryani, only meat and we eat with espeically made yogurt

Yeah dolma was good. In Leb we had an iraqi woman that lived next to us (name was Ban) and she used to always make it lol

The dishes look nice from what I see! I haven't tried any other ones yet though.... so I am hoping an Iraqi opened a restaurant in leb:)

there has to be! heaps of iraqis in lebanon

btw, any iraqi resturants in Toronto canada? i am here right now

btw, any iraqi resturants in Toronto canada? i am here right now

most likely...google it ;)

Mandaean spiced duck

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Kubba Hamuth; Vegetarian Dumpling Stew

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Lamb Kofta Kebab

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Dolma; Mixed Stuffed Vegetables

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Cabbage Vegetarian Dolma

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How to make YOGURT

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Gurdo; Iraqi Assyrian Yogurt Soup

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Assyrian Iraqi Yogurt Drink (Deva)

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Iraqi Assyrian Kipteh; Meatballs

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Chicken with Broadbean Rice

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Bamieh; Okra with lamb and rice

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Assyrian Biryani

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^^ good effort! should try some of the above recipes lol!

Some of this food looks really good! Some Iraqi dishes have been adopted into Israeli cuisine; but I'd love to have some authentic Iraqi restaurants here. We have some Kurdish restaurants here, but not so many Iraqi AFAIK.

:cheers2:

^^thats surprising considering iraq had one of the largest jewish populations in the mid-east back in the 50s.

btw, now that ftoor is over, food no longer has as strong an effect as in the morning. lol

^^thats surprising considering iraq had one of the largest jewish populations in the mid-east back in the 50s.

btw, now that ftoor is over, food no longer has as strong an effect as in the morning. lol

Probably somewhere between 200,000 and 500,000 Israelis are either Iraqi born OR have Iraqi born parents OR Iraqi born grandparents. But unfortunately most restauranteurs here are only focused on money and not on the food. Even in many of the Arab restaurants it's like this as well.

Probably somewhere between 200,000 and 500,000 Israelis are either Iraqi born OR have Iraqi born parents OR Iraqi born grandparents. But unfortunately most restauranteurs here are only focused on money and not on the food. Even in many of the Arab restaurants it's like this as well.

that's a shame, maybe you should open one :P

Thanks for all the nice videos....the food looks yummy, wish I could try them some day.:)

I wish my town had an Iraqi supermarket like this,

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Oh well i guess Turkish food is a nice substitute.

Kibbe Hamuth

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LOL i love this woman she makes cooking look so much more fun.
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^^ LOL she's hilarious!

I tried to find a video for Fesenjoon (my 2nd favourite Iraqi dish :nuts:) but no luck.. I found one by this famous Egyptian chef for Dubai TV but he decided to make his own version of it and it was a FAIL lol. He mentioned that it was from Iraq/Iran but he was going to do it another way or something..

Here is the video

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OMG... I want to adopt this lady as my grandmother! :D

Some of this food looks really good! Some Iraqi dishes have been adopted into Israeli cuisine; but I'd love to have some authentic Iraqi restaurants here. We have some Kurdish restaurants here, but not so many Iraqi AFAIK.

:cheers2:

i dont mind opening the first if they let me come their and check it out.

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^^ nice video - it's not actually about cooking. Wish the best for the family and their business.

This is awesome, i know this is not all about cooking but by the title of the vid i thought i would post it in this thread anyway.

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The only time I tried Iraqi food was in Dubai, it was very good and authentic from Al Baghdadi restaurant

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"nahar digla"

Is that Egyptian accent?

Can't wait till I'm back home and have some good masgoof..

Less than 3 weeks left.

samad restaurant? :D

Love the new Samad in Jumeirah.... amazing. Will probably end up going there during my visit.... but no not Samad, we've never eaten Masgouf outside the house.

Usually my aunt's husband or my dad will go and buy it and bring it back to our house for lunch. No clue where they get it from though.

Perhaps 'Beit il Baghdadi'.



EDIT: But yeah the one time I've been to the new Samad.... we were contemplating getting Masgouf as a side dish and sharing it. :D Cuz we saw they had the proper oven and everything, it looked good.

masgouf as a SIDE dish?????

masgouf as a SIDE dish?????

:D

They were plates of masgouf so small ones not a full one. Dunno exactly but the waiter said each order of 'masgouf' was for 1 person. Probably different from the full fish.

My mother and sister usually share a main course anyway so we're like why not get a fourth meal (apart from mine, my dad's and theirs).. so we're like we'll get masgouf and we'll all share it................ ended up getting something else though.

Can't wait till I'm back home and have some good masgoof..

Less than 3 weeks left.

By home you mean UAE, right?

I will probably be in Iraq and Hejaz in January if everything goes according to the plan (no exams in the period etc.).

Now we know why you are fat, Chounz!:lol:

No way that I could eat more than one REGULAR masgouf dish! When we lived in Southern France my father and elder brother's ALWAYS went to the nearest place to buy the biggest carps (relatively fresh of course) they could find. I think I eat it once a month but not anymore since I don't live at home anymore.

By home you mean UAE, right?

Yeah UAE, since my family still lives there.

I will probably be in Iraq and Hejaz in January if everything goes according to the plan (no exams in the period etc.).

That's cool. Take pics and post them here, especially of Anbar's landscape/beauty. I really want to go to Iraq soon, perhaps this summer. I've already promised my cousins I would come but I'm not sure I'm up for the heat lol.

Now we know why you are fat, Chounz!:lol:

http://i2.kym-cdn.com/entries/icons/original/000/005/342/129969639840.gif

:D Food is one of the best things in life. So worth it...

Yeah UAE, since my family still lives there.



That's cool. Take pics and post them here, especially of Anbar's landscape/beauty. I really want to go to Iraq soon, perhaps this summer. I've already promised my cousins I would come but I'm not sure I'm up for the heat lol.



http://i2.kym-cdn.com/entries/icons/original/000/005/342/129969639840.gif

:D Food is one of the best things in life. So worth it...

:lol:

I love food as well and I should look out for the weight once I am finished with all the exams. But it's just not part of our family to be fat. We have maybe 2-3 people out of a quite big family that can be called fat.:) And they are all old so they do not count. I can eat very much and then do nearly nothing without gaining weight. I am sure it is not healthy but at least I see no changes for NOW:D

I will be going to Baghdad as usual and then maybe to Al-Anbar to visit some of the relatives. But most live in Baghdad. My father is born in Baghdad after all. It will be very cold in January in Al-Anbar (in the nights, mornings and evenings) and it's still not THAT secure to travel across the vast deserts/steppes/hills etc. alone. I was offered a hunting trip though last time I was there.:D I just hope that the latest campaign to fight extremism will kill off the last cockroaches.

Having lived in Europe all my life (nearly) I am relieved when I am in very warm places. Love hot weather LOL.

Thought I would bump this thread :D

.... This is by far the best breakfast one can ever have:

http://i48.tinypic.com/1z56i6o.jpg

Makes me miss home :/

^^
:drool:

needs basterma.. :D

not a bad addition :P ... but we usually don't eat it with basterma, as I know :/

Here is Assyrian love for everyone... :) assyrian lady teach how to make iraqi meat pie which I adore so-so-so much :)


2A7yg5wsDcQ

Assyrian ftw :D

Here is Assyrian love for everyone... :) assyrian lady teach how to make iraqi meat pie which I adore so-so-so much :)


2A7yg5wsDcQ

Long time ago I ate that dish... kind of miss it now :/

Well she makes Iraqi Assyrian food on her youtube page you can check it out... may learn something :)

Also here is some ancient Mesopotamian/Assyrian recipe
https://sphotos-b.xx.fbcdn.net/hphotos-prn1/543551_526630014043584_559772639_n.png

Yeh date syrup was famous in ancient mesopotamia. It makes sense why today date syrup is mostly only eaten by Iraqis and mainly made in Iraq. (Dibbis).
The first ever recorded recipe in the world was a Sumerian recipe that included date syrup.

Yeh date syrup was famous in ancient mesopotamia. It makes sense why today date syrup is mostly only eaten by Iraqis and mainly made in Iraq. (Dibbis).
The first ever recorded recipe in the world was a Sumerian recipe that included date syrup.

And the best comes from Basra I believe, there is a store that sells Iraqi date syrup here, mixed with geemar its the best thing to have for breakfast.

I love date syrup... I grew up eating it with my father my father made that white cream or I guess it's called Gaemar (I dont know if I spelled it right) made with starch and heavy cream cook it and let it cool the next day eat it with the pita bread for breakfast... I eat like a fat ass :)

OMG Buffalo double thick cream? straight from the sumerian marshes <3 mmmmmmmmmmmm topped up with honey <3

OMG Buffalo double thick cream? straight from the sumerian marshes <3 mmmmmmmmmmmm topped up with honey <3

Yeah something like that... :) even though it wasnt made from water buffalo milk so we used heavy cream in the states.:lol:

Yea we did top honey, Tahini, or even fig jams, rose jams, and or whatever sweets you put on it...

Yeh its hard to get it in those countries, I think you will faint once you try the buffalo cream.

Yeh its hard to get it in those countries, I think you will faint once you try the buffalo cream.

I will have to see we have a farm around where I live that raise water buffalos lol

Yeh its hard to get it in those countries, I think you will faint once you try the buffalo cream.

Why? Is it good?

Welcome back Sara :)

I love date syrup... I grew up eating it with my father my father made that white cream or I guess it's called Gaemar (I dont know if I spelled it right) made with starch and heavy cream cook it and let it cool the next day eat it with the pita bread for breakfast... I eat like a fat ass :)

Oh man I loved gaemar it was so good for breakfast, haven't had it in years and reading that reminded me how much I miss it.

Welcome back Sara :)

Thanks sweety! Good to be back

Oh man I loved gaemar it was so good for breakfast, haven't had it in years and reading that reminded me how much I miss it.

OK here is some ASSYRIAN love to you all... this lady have it on her youtube page... anybody wanna know how to make here it is :nuts: IDK they say it can still come close to the real one... so give it a shot

JO5sC5IRUgg

Why? Is it good?

Good is an offensive word to use. Buffalo cream is much more richer in taste then cows. It's amazing!!!

OK here is some ASSYRIAN love to you all... this lady have it on her youtube page... anybody wanna know how to make here it is :nuts: IDK they say it can still come close to the real one... so give it a shot

JO5sC5IRUgg

She should probably start specifying what's Iraqi and what's specifically Assyrian. Nothing Assyrian about Gaimar. It's just plain Iraqi..

But I guess the whole thing is sort of difficult since her concept is "Assyrian food" even though the vast majority of her meals are just plain Iraqi; she still needs to include "Assyrian" in every title otherwise it wouldn't make much sense.

Good is an offensive word to use. Buffalo cream is much more richer in taste then cows. It's amazing!!!

Haha do you know where i can get my hands on buffalo cream? ...now there's a sentence i thought i'd never say

She should probably start specifying what's Iraqi and what's specifically Assyrian. Nothing Assyrian about Gaimar. It's just plain Iraqi..

But I guess the whole thing is sort of difficult since her concept is "Assyrian food" even though the vast majority of her meals are just plain Iraqi; she still needs to include "Assyrian" in every title otherwise it wouldn't make much sense.

I noticed that too, perhaps its an attempt in validating herself and the Assyrian identity.

Haha do you know where i can get my hands on buffalo cream? ...now there's a sentence i thought i'd never say

If you know anyone coming from iraq tell th to bring some. The closest i have had in tasting it from london is by buying raw unpasturised buffalo milk from my local farmers market. I let it set in the fridge for a couple of days, therefore the fat cream of the milk will rise to the top. I then scoopt it out. Sadly its equivilant to about 6 tea spoons. But damn its like heaven.

She should probably start specifying what's Iraqi and what's specifically Assyrian. Nothing Assyrian about Gaimar. It's just plain Iraqi..

But I guess the whole thing is sort of difficult since her concept is "Assyrian food" even though the vast majority of her meals are just plain Iraqi; she still needs to include "Assyrian" in every title otherwise it wouldn't make much sense.

You realize that not all Assyrian home are just in Iraq there are Assyrian villages in Urmia Iran, Turkey and Syria. she however is from Baghdad so therefore she an Iraqi Assyrian and some Assyrian will make Iraqi in their own way than a regular Iraqi food. Most of what she makes is Iraqi, but some are traditionally Assyrian. And I will say it is hard to find some real traditional Assyrian food on YouTube, that is for sure.

OMG Buffalo double thick cream? straight from the sumerian marshes <3 mmmmmmmmmmmm topped up with honey <3

Lol remember last time I was home my mother had brought buffalo geemar from Iraq... the taste is addicting. My mouth gets wattered when I think about it.

I want some kuba right now

http://sphotos-b.ak.fbcdn.net/hphotos-ak-ash3/576049_532673580111110_1390614896_n.jpg

Its breakfast time here now so I want this

http://i49.tinypic.com/2e3su50.jpg

:gaah:

Any vegetarian around :)

^^ Not me.

Any vegetarian around :)

Are you? God, I can't stand the whole vegetarianism thingy :/

Any vegetarian around :)

I like vege food mixed with beef... But no I am not a vegetarian.

There is nothing better than a good buttery steak...

http://www.deliciousfood4u.com/wp-content/uploads/2012/05/food_steak_desktop_1302x1020_wallpaper-420339.jpg

Thanks for the pic, it inspired me to go and cook :)

Are you? God, I can't stand the whole vegetarianism thingy :/

I'm semi-Vegetarian as of right now.. it is hard since I'm living with my family they challenge and judge me... once I am independent living on my own I am completely Vegan. I love how I feel, how I look and the idea of supporting animal rights. Plus it is a healthy lifestyle... :)

I think fish and sea food is very important for the diet. If you care aboutyour body babez search a person called Weston Price. He looked at the eating habits of primitive people and why they where so healthy and immune to many diseases. One thing about them was that they werent vegans, but ate meat very little.

I think fish and sea food is very important for the diet. If you care aboutyour body babez search a person called Weston Price. He looked at the eating habits of primitive people and why they where so healthy and immune to many diseases. One thing about them was that they werent vegans, but ate meat very little.


That is because fish has omega that the body needs... you can get them plant based like seeds and nuts... I dont mind eating eggs once in a while. Problem is I hardly ever eat sea food and been like that since I was a small child lol

I'm semi-Vegetarian as of right now.. it is hard since I'm living with my family they challenge and judge me... once I am independent living on my own I am completely Vegan. I love how I feel, how I look and the idea of supporting animal rights. Plus it is a healthy lifestyle... :)

If you are doing it for animal right then fine, but health lifestyle? that is just bullshit ;)

If you are doing it for animal right then fine, but health lifestyle? that is just bullshit ;)


Really because I've seen people who are raw foodist that look 30 to 40 years younger and you telling me that is bullshit? okai :lol: gotta stay away from sugar, trans fat, and too much starch ;)

Really because I've seen people who are raw foodist that look 30 to 40 years younger and you telling me that is bullshit?

Well, that is very scientific. you have seen a couple of people that looks healthy and happens to be vegeterians/vegans? so you instantly assumed there was nothing else that could affect it? Do you know what casuality (http://www.thefreedictionary.com/Casuality) is? There is nothing saying that it is generally more healthy to be vegeterian/vegan. Furthermore, there is no universal thing as "healthy", everyone has different conditions and different goals, so different things can be good to different people.

okai :lol: gotta stay away from sugar, trans fat, and too much starch ;)

In today's world, yes, for most people might need to cut on these things :) ...nothing wrong with meat though.

Well, that is very scientific. you have seen a couple of people that looks healthy and happens to be vegeterians/vegans? so you instantly assumed there was nothing else that could affect it? Do you know what casuality (http://www.thefreedictionary.com/Casuality) is? There is nothing saying that it is generally more healthy to be vegeterian/vegan. Furthermore, there is no universal thing as "healthy", everyone has different conditions and different goals, so different things can be good to different people.



In today's world, yes, for most people might need to cut on these things :) ...nothing wrong with meat though.

I'm sure certain food can contribute it, yes. :) I'm sure lack of stress and more sleep is healthful among other things. :)

Don't you guys just love bamia?

^^ YES :D

What about dolma..... Kurdish style!?

Whats kurdish style dolma. All i know is Iraqi styles (sweet/sour or normal) which is perhaps my favorite food in the world :D.

^^ Kurdish is very similar to Iraqi... actually much of Kurdish food is similar to Iraqi.

Whats kurdish style dolma. All i know is Iraqi styles (sweet/sour or normal) which is perhaps my favorite food in the world :D.

Haha those are the two types of Dolma you know?.. "Sweet n sour" or "Normal"??? Shinoo chinese? :D

1. Dolma ib zeit and 2. Dolma ib la7am is what I know. We make the first one 80% of the time..... don't really like dolma ib la7am.

there is vegetarian Dolma :) lolololol

We make big shapes of dolma, Kurds style. Also we stuff onions and capsicums, also Kurdish style

Well of course, onions is a must, that's the Iraqi way too, not sure about capsicums though.

We make big shapes of dolma, Kurds style. Also we stuff onions and capsicums, also Kurdish style

It's done by us as well, among other things, like tomatoes and squash etc... Also there is dolma beidha, where where you use the other silig, I think it is called silig abyath.

-----
On the veggie thing: that is how they do it in greece I think (where the usage of grape leaves was invented).

Who here likes qeema?

Who here likes qeema?

Everybody :)

Chips on top.....

Chips on top.....

not familiar with that.

Everybody :)

+ :)

Najafi 8eema ... :drool:

It's done by us as well, among other things, like tomatoes and squash etc... Also there is dolma beidha, where where you use the other silig, I think it is called silig abyath.

-----
On the veggie thing: that is how they do it in greece I think (where the usage of grape leaves was invented).

yea my mom does it in the same way..

I think it's called lahana, right?

yea my mom does it in the same way..

I think it's called lahana, right?

What do you mean, the white dolma?

http://sphotos-a.ak.fbcdn.net/hphotos-ak-prn1/35455_375600119213468_65726971_n.jpg

http://sphotos-d.ak.fbcdn.net/hphotos-ak-ash3/537258_353617544745059_775883853_n.jpg

http://sphotos-a.ak.fbcdn.net/hphotos-ak-prn1/35455_375600119213468_65726971_n.jpg

Aweili allah.

What do you mean, the white dolma?

yea

http://sphotos-a.ak.fbcdn.net/hphotos-ak-prn1/35455_375600119213468_65726971_n.jpg

I want to bite the big one.. :D

yea

Don't know what it's called tbh, but I am not surprised that your mum does it as well, since you are from Mosul ;)

You probably make Kubba Mosul, that you guys eat with youghurt as well?

She wanted to try sth new

no we don't eat it with yogurt..

She wanted to try sth new

no we don't eat it with yogurt..

??

What do you eat it with then?

Do you not know lahaneh mo7amed? Come on man everyone knows lahaneh...

^^ picture? or atleast describe... don't know by name

Disappointing. Need to improve your Iraqi vegetable vocab.

http://up.3ros.net/get-2-2010-3jmhxnxr.jpg


http://up.3ros.net/get-2-2010-0yngx2n8.jpg

^^
yea exactly Ch.

Moe, I just eat it with nothing or with mu8belat :D Are we thinking about the same kubbah? Couse Kubbah Mosul looks like this:

http://img24.imageshack.us/img24/1788/97379372.jpg

^^
yea exactly Ch.

Moe, I just eat it with nothing or with mu8belat :D Are we thinking about the same kubbah? Couse Kubbah Mosul looks like this:


Oh, actually, didn't mean that one. I don't eat that one with anything special either. I meant the one that one puts on a deep tray. Like this picture:

http://oi45.tinypic.com/311v08z.jpg

Disappointing. Need to improve your Iraqi vegetable vocab.

http://up.3ros.net/get-2-2010-3jmhxnxr.jpg


http://up.3ros.net/get-2-2010-0yngx2n8.jpg

But that kind of looks like what I referring to as white dolma. Didn't know that name though :P

Oh, actually, didn't mean that one. I don't eat that one with anything special either. I meant the one that one puts on a deep tray. Like this picture:

http://oi45.tinypic.com/311v08z.jpg


That's Tepsi Burghul. :ohno:

we call it 3ru8

That's Tepsi Burghul. :ohno:

I don't know what tepsi burgul is, but tepsi is something totally different, where one uses eggplants and whatnots.

I am talking about this kind of kubba:

2A7yg5wsDcQ

There is no use of burghul as I know.

I don't know what tepsi burgul is, but tepsi is something totally different, where one uses eggplants and whatnots.

I am talking about this kind of kubba:

2A7yg5wsDcQ

There is no use of burghul as I know.

:lol:

Tepsi is any meal that is cooked in a TEPSI; which is the tray pictured above.

Tepsi Dijaj is basically a full chicken cooked in a Tepsi usually with potatoes and carrots etc.

Tepsi Beitinjan is eggplants and tomato puree and other stuff (sometimes my mum puts kababs with them) cooked in a Tepsi.

Tepsi Burghul is basically a cake of burghul (tomato puree is used among other ingredients, donno what they are) which is cooked in a Tepsi.

:lol:

Tepsi is any meal that is cooked in a TEPSI; which is the tray pictured above.

Tepsi Dijaj is basically a full chicken cooked in a Tepsi usually with potatoes and carrots etc.

Tepsi Beitinjan is eggplants and tomato puree and other stuff (sometimes my mum puts kababs with them) cooked in a Tepsi.

Tepsi Burghul is basically a cake of burghul (tomato puree is used among other ingredients, donno what they are) which is cooked in a Tepsi.

Yeah, whatever... still not what I was thinking of. Also, I only know tepsi betanjan :P

You are a fail of an Iraqi. Please find yourself another nationality.

^^ Hahaha says the Imarati guy :)

Also, says the guy who has never eaten rashi ;)

Had Dolma today :banana:

^^ Hahaha says the Imarati guy :)

Also, says the guy who has never eaten rashi ;)

Hahaha. Touche. :D

موقع طبخ زوجتي
للذهاب للصفحة الاقدم اضغط ältere posts تحت على اليمين

http://theorientalkitchen.blogspot.de/

Ma chinit a3ruf inoo mitzawwij josef. Mabroooook oo inshallah yom illi yijeelak walad oo yitrabba ib 3izzak. :D

Halaaaaaaaa... khosh 6abukh walla nyalek.... oo bil 3afya.

allah y3afeek habibi jonzi
yeah, sarli 7 years metzawij

Ma chinit a3ruf inoo mitzawwij josef. Mabroooook oo inshallah yom illi yijeelak walad oo yitrabba ib 3izzak. :D

Halaaaaaaaa... khosh 6abukh walla nyalek.... oo bil 3afya.

Josef, Alif Alif mabrouk, looks like you lucked out in the wife department (knock on wood), inshalla my wife will know how to cook half as good.

Cant imagine living my life with bad food, or worse, learning to cook :D.

شكراً حبيبي حيدوري
ان شاء الله تلگه البنت التناسبك وعلى قدر نيتك وقربك الى الله سبحانه وتعالى
العافية تداريج ولازم تتحمل بالاول اذا متعرف تطبخ زوجتك لان اني هم گظيتهه بيض وبتيته لحد ماتعلمت براسي والحمدلله والشكر على اي حال

Josef, Alif Alif mabrouk, looks like you lucked out in the wife department (knock on wood), inshalla my wife will know how to cook half as good.

Cant imagine living my life with bad food, or worse, learning to cook :D.

يوم الالكم انته وجونزي وبقية الشباب ان شاء الله

Josef, Alif Alif mabrouk, looks like you lucked out in the wife department (knock on wood), inshalla my wife will know how to cook half as good.

Cant imagine living my life with bad food, or worse, learning to cook :D.

Seems like the priority of many Iraqi men :P To find a wife that can cook well. I seem to attack this issue from a totally different issue, instead of prioritizing a wife that can cook well, I try to learn to cook everything I like :P

موقع طبخ زوجتي
للذهاب للصفحة الاقدم اضغط ältere posts تحت على اليمين

http://theorientalkitchen.blogspot.de/

:drool:

you're a lucky man 7abibi.

اشكرك حبيبي سنجوري
وانت خوش انسان وتستاهل كل خير

:drool:

you're a lucky man 7abibi.

we call it 3ru8

that's what Maslawis call it, but in Baghdad 3rug looks like kabab 6awa

http://www8.0zz0.com/2010/08/14/01/714332860.jpg

Our Maslawi friends here in the U.S told us that they're making us some 3rug so we expected some kababs but it turned out to be a tabsi burgul :ohno:

haha didn't know that akhi
You don't like tabsi burgul/3ru8 or you just like kabab 6awa more?

one of you guys ever heard of مسموطه ?

nope

haha didn't know that akhi
You don't like tabsi burgul/3ru8 or you just like kabab 6awa more?

Nothing beats fried food

one of you guys ever heard of مسموطه ?

Of course :)..Love it

^^ What is it?

For you chounz:

Basically a salted air-dried fish dish

http://www.youtube.com/watch?v=hiCf5hORceQ

For reyoog? :ohno:

For reyoog? :ohno:

I didnt know about that. We used to eat it for dinner basically...Takes too long to cook the fish so it was not often that we ate it. I am told it is called that because it is made really spicy!

one of you guys ever heard of مسموطه ?

Lol didn't expect anyone to mention it. But it's only know in south iraq. It gets pretty nasty sometimes especially with the the flies getting at it while its being dried. Don't really like it...

I've seen it done once, family friends cooked it.

Thank god they didn't offer us any :D

موقع طبخ زوجتي
للذهاب للصفحة الاقدم اضغط ältere posts تحت على اليمين

http://theorientalkitchen.blogspot.de/

wallahi tistahil joseph qalbi and happy birthday btw... belated.
Seriously u hit the jackpot bro... Explains the extra weight ;)

who's maslawi here? they have the best food! my maslawiya grandmother makes the best food, the baghdady one not so much LOL

^^
Indeed :P

For reyoog? :ohno:

hahahah my uncle used to eat it when he wakes up for so7oor in ramadan

Lol didn't expect anyone to mention it. But it's only know in south iraq. It gets pretty nasty sometimes especially with the the flies getting at it while its being dried. Don't really like it...

me too i don't like it, my grandma used to make it in the garden and the neighbors be like whaaaaat, she also has a tanor in her garden once the neighbors called the police because they thought there was fire, once a shroogi always a shroogi :lol:

وانت بالف خير وصحة وسلامة اشكرك وردة
اشكرك بارك الله بيك يوم الالك
اي صدگ كرشي كبران

wallahi tistahil joseph qalbi and happy birthday btw... belated.
Seriously u hit the jackpot bro... Explains the extra weight ;)

A pic I took when making leblabi

http://i45.tinypic.com/nnrxhi.jpg

Close up pic of 7ab!
http://i49.tinypic.com/30w0dq9.jpg

A pic I took when making leblabi

http://i45.tinypic.com/nnrxhi.jpg

Gay boy learning how to cook lablabi from mummy will not make guys come any faster to ask for your hand in marriage.

looolll!!!! Actually for your info I was cooking it for myself.

haha priceless comment Chounz.. :lol:

A pic I took when making leblabi

http://i45.tinypic.com/nnrxhi.jpg

yummi.. Are you making it with potatoes?

Close up pic of 7ab!
http://i49.tinypic.com/30w0dq9.jpg

mhmm we call it 7ab shamis..

BTW I don't eat the salty type anymore.. :D

Gay boy learning how to cook lablabi from mummy will not make guys come any faster to ask for your hand in marriage.

He has impressed me enough to consider it at least ;) ... can't say that about you, unfortunately. You have to step up your game, what can you provide? :D

lool guys!
No Sinjar that lemon :D

He has impressed me enough to consider it at least ;) ... can't say that about you, unfortunately. You have to step up your game, what can you provide? :D

D!ck.

Should be good enough for you? :D Heard you're a huge fan.

D!ck.

Should be good enough for you? :D Heard you're huge.

Who told you? :D

yummi.. Are you making it with potatoes?



mhmm we call it 7ab shamis..

BTW I don't eat the salty type anymore.. :D

My dad call it 7ab thwal, apparently you become athwal of it!:D

maqluba
http://sphotos-b.ak.fbcdn.net/hphotos-ak-prn1/906162_10151603821206495_2032343656_o.jpg

lool guys!
No Sinjar that lemon :D

ouuh haha you must really like lemon!

My dad call it 7ab thwal, apparently you become athwal of it!:D

explains why you are one.. :D

http://img594.imageshack.us/img594/3435/90381054448196890762317.jpg
can't get any better.. :tongue2:

ouuh haha you must really like lemon!



explains why you are one.. :D

I was born one, allhamdulillah! Didn't need the help of these things:D
Naturally athwal!

http://img594.imageshack.us/img594/3435/90381054448196890762317.jpg
can't get any better.. :tongue2:
:drool:

maqluba
http://sphotos-b.ak.fbcdn.net/hphotos-ak-prn1/906162_10151603821206495_2032343656_o.jpg

yum

That's some weird maqluba.... we make it quite differently us!

Dude is that red rice? How is that Maqluba? :lol:

do iraqi make sambusak and what is the recipe for it?

Dude is that red rice? How is that Maqluba? :lol:

it is maqluba..it's upside down :lol:

hahaha hay maqluba mal maqluba :D