Thursday, May 21, 2009

Iraqi cuisine

"Recipes for four dishes are here for you to try:

1. Kubbat Mousel is one of the most famous and authentic Iraqi dishes. It was created in the city of Mousel (240km north of Baghdad). The size is a matter of great pride to the Mouselites and a way of showing guests a warm welcome.

2. Fasangoon is most probably Iranian in origin and became part of Iraqi cuisine through Iranian visitors to the shrines in the cities of Najaf and Karbala (150km south of Baghdad) and the close relations and marriages that resulted.

3. Sheikh Mahshi is one of the most loved stew dishes in Iraq and usually served with white rice fortified with roasted almonds and raisins. Great as a starter or a full meal, it can be easily transformed into a vegetarian dish by replacing the minced meat with a vegetarian version or leaving it out all together.

4. Timman Jazar is one of my favourite dishes, delicious, aromatic and very easy to make. The vegetarian alternative is as delicious if not more so - omit the minced meat (add a cube of vegetarian stock, if you so wish) or replace it with vegetarian mince."

By Lamees Ibrahim


Obama's Ear said...

Hey, thanks for this.
Everything looks so good.
Looks like I'll have to google a couple of the spices, but we are going to have fun at my house.

Anonymous said...

Iraqi Jews from Baghdad used to make Tabeet, a chicken stuffed (and burried) with (and within) rice, tomatoes, dried apricots and raisins, with a strong cardamom flavor. It is one of those dishes that has been erased from the iraqi cooking repertoire: As the Iraqi population becomes more homogeneous, and as the fate of ethnic minorites in Iraq and the middle east becomes uncertain, Tabeet and dishes like it might not be around for much longer.

Save Tabeet!