🇮🇶Iraqi Recipes

Iraqi cuisine is rooted in ancient Mesopotamia, built on rice, wheat, dates, and freshwater fish. Masgouf (open-fire grilled carp) is the national dish; dolma (stuffed vegetables and leaves), tashreeb (bread-and-stew), and kubba (bulgur/rice shells with spiced filling) anchor the canon. Distinct from the broader Levant through amba, baharat-and-loomi (dried lime) seasoning, and the Tigris-Euphrates fish tradition. The national cuisine is distinct from the Iraqi-Jewish diaspora substrand already in the registry.