Fasolia is a thick soup made of white beans in a rich tomato sauce, often served with white rice. The dish has roots in the days of the Ottoman Empire, relying on simplicity and honest ingredients. The Iraqi variant avoids complex spice blends. The dish dominates festive Friday lunches when the whole family gathers at the table.
Makhlama is a traditional Iraqi breakfast scramble combining eggs with minced meat and vegetables. Although it is sometimes served with whole eggs on top, in ordinary bistros it is often prepared as a mixed scramble. The base is beef or lamb minced meat sautéed on onions with pieces of tomato. The mixture is subsequently combined with beaten eggs and seasoned with spices such as curry, turmeric, and black pepper. This hearty breakfast is served in Iraq with fresh bread and strong tea.
Kasa brinj is a traditional dish from Iraqi Kurdistan. It is steamed rice with finely shredded boiled chicken meat. For this recipe, the chicken is not roasted but slowly simmered in water until completely tender. Subsequently, the meat is manually stripped of bones and skin and shredded into smaller pieces so that only pure meat remains on the plate. A bowl of sauce is an inseparable part of the meal. Most often, you will be served a tomato ragout made of white beans or okra with it.
Bagilla is an Iraqi street food made from slowly boiled fava beans, traditionally served with a generous layer of sour sumac spice. This specialty, with roots reaching back to ancient Mesopotamia, is created by boiling dried legumes for several hours in giant cauldrons right on the city streets. The Iraqi version stands out for its brilliant simplicity and emphasis on the pure taste of the beans and sumac.
Kubba is a fried Iraqi street food consisting of minced meat encased in a crispy bulgur dough. Historically, this dish originated in the Levant as a clever way to utilize scarce meat. In Iraq, you will find two main forms of this dish. The traditional version resembles a pointed ball, while the specialty called Kubba Mosul has the shape of a thin disc. After frying, it is usually sliced into pieces similar to a pizza.
Znoud el sit is a traditional Levantine dessert. It is a fried roll of thin phyllo dough filled with a rich milk cream called ashta. The sweet is particularly popular in Iraq, where it is considered a national dessert.
Iskan is a legendary street food street in the heart of Kurdish Erbil. This vibrant corridor comes alive primarily after sunset; locals seek escape from the daily heat and enjoy the bustling atmosphere until dawn. Visitors will find dozens of stalls offering grilled meat, kebabs, and traditional strong tea. Nocturnal Iskan is the true gastronomic heart of the city.
Yassin Kebab is a legendary kebab shop in Kurdish Erbil, arguably the best in town. You can find it in the authentic alleyways of the bazaar beneath the old Citadel. The local chefs prepare fresh kebab over charcoal right before your eyes.
Chaykhana Mam Khalil is a legendary teahouse hidden in the labyrinth of the old Qaysari Bazaar in Erbil, Iraq. Its walls and ceiling are covered with thousands of framed photographs of guests. You will find politicians, poets, and ordinary regulars among them. The establishment was founded in 1952 by Mam Khalil, and today his son continues the family tradition.
Pacha is a strong, slow-cooked broth with pieces of meat, stuffed intestines, and stomachs. It is a traditional Iraqi dish. The food is based on the philosophy of processing the entire animal. The foundation is precisely cleaned lamb or beef meat and innards stuffed with rice and spices. Everything is cooked for long hours until completely tender. Mosul is considered the capital of this specialty.
