Iraq

Overview

Iraqi cuisine is one of the oldest continuous culinary traditions in the world, rooted in the fertile plains of Mesopotamia. It reflects a history of trade, conquest, and cultural exchange, with influences from Persian, Ottoman, and Arab cuisines. The cuisine is characterized by the use of rice, wheat, lamb, and a variety of vegetables and legumes, often flavored with dried limes (loomi), tamarind, and aromatic spices like cinnamon, cardamom, and turmeric. Meals are typically communal, with dishes like masgouf (grilled fish) and tashreeb (bread soaked in broth) central to the dining experience. The Jewish Iraqi diaspora, particularly in Israel, has also preserved and adapted many traditional dishes.

Geography and pantry

Iraq spans diverse terrains: the alluvial plains of the Tigris and Euphrates rivers in the center and south, the mountainous Kurdish north, and the arid western desert. The rivers provide abundant freshwater fish, notably the shabbut (a type of carp), which is central to the national dish masgouf. The fertile plains yield dates, barley, wheat, and rice, with the Basra region famous for its high-quality dates. The northern mountains support sheep and goat herding, providing dairy and meat. Key pantry items include rice (especially amber rice), bulgur, lentils, chickpeas, tamarind, pomegranate molasses, dried limes, and a range of herbs like parsley, dill, and mint. Olive oil and ghee (samma) are common cooking fats.

Signature dishes

• Masgouf — Grilled carp marinated in olive oil, tamarind, and turmeric, traditionally cooked on stakes over an open fire.
• Tashreeb — Lamb or chicken stew served over pieces of stale flatbread (samoon or khubz) soaked in the broth.
• Dolma — Vegetables (grape leaves, zucchini, eggplant) stuffed with a mixture of rice, lamb, and herbs, cooked in a tangy tomato broth.
• Kubba — Bulghur or rice shells filled with spiced minced meat, often served fried or in soup (kubba hamuth).
• Biryani — Iraqi-style spiced rice with lamb or chicken, raisins, almonds, and a blend of baharat spices.
• Pacha — Sheep’s head, feet, and stomach boiled and served in a broth with bread, a traditional breakfast dish.
• Kleicha — Date-filled cookies flavored with cardamom and rose water, often baked for holidays.
• Margat Bamia — Okra stew with lamb in a tomato-based sauce, seasoned with dried lime and garlic.

Cooking techniques

Slow grilling over wood fire

Used for masgouf, where whole fish are split open, marinated, and staked around a fire of fruitwood, imparting a smoky flavor. This technique is iconic to the Tigris riverbanks.

Stuffed vegetable cooking (dolma)

A labor-intensive method of hollowing out vegetables and grape leaves, filling them with a seasoned rice-meat mixture, and simmering in a tangy broth. It reflects the Ottoman influence and the Iraqi love for intricate preparations.

Bread-based stewing (tashreeb)

Stale flatbread is layered in a pot and topped with a meat and vegetable stew, allowing the bread to absorb the broth. This technique minimizes waste and creates a hearty, comforting dish.

Sub-regions and styles

• Baghdadi — The capital’s cuisine is refined, with dishes like masgouf and dolma, influenced by Ottoman palace cuisine and Jewish Iraqi traditions.
• Mosul / Northern Iraqi — Kurdish and Assyrian influences; features dishes like kibbeh, rice-stuffed lamb (kharoof mahshi), and use of dried fruits.
• Basra / Southern Iraqi — Coastal and marshland cuisine; emphasis on fish, rice, and dates, with dishes like samak masgouf and date syrup (dibs).
• Kurdish Iraqi — Mountain cuisine with lamb, yogurt, and herbs; known for dishes like kurdish kebab, yaprakh (stuffed grape leaves), and breads like nan-e-tiri.
• Jewish Iraqi — Diaspora cuisine preserved in Israel; includes dishes like kubba hamuth (sour soup), sambusak, and tebit (slow-cooked chicken and rice).

In Los Angeles

Iraqi cuisine has a modest but notable presence in Los Angeles, primarily in the San Fernando Valley and Anaheim (Orange County). Restaurants like ‘Mama’s Kitchen’ in Anaheim and ‘Iraqi Kitchen’ in Reseda serve dishes such as masgouf, dolma, and kubba. The community is smaller than the Chaldean (Assyrian) population, which shares some culinary overlaps. The diaspora from the 1990s and 2000s has established a few grocery stores and bakeries in Anaheim and Glendale.

Diaspora context

The largest Iraqi diaspora communities are in the United States (especially Michigan, California, and Illinois), the United Kingdom, Sweden, and Australia. In Israel, the Jewish Iraqi community has preserved and adapted the cuisine, with dishes like kubba and sambusak becoming mainstream. The diaspora has also spread to Canada, Germany, and the Netherlands, often maintaining traditional cooking methods and ingredients.