Tashreeb is a traditional Iraqi dish based on torn bread poured over with strong broth containing slow-stewed lamb or chicken. The recipe originally arose from the need to utilize hardened bread. Tashreeb is incomplete without a plate of fresh vegetables and herbs.
Iraqi tea is a central element of social life in Iraq and a daily ritual accompanying inhabitants from morning to evening. It spread massively only in the nineteenth century thanks to British trade with India and Sri Lanka. Added cardamom gives the tea a specific aroma, while the extreme amount of sugar influences the taste.
Daheen is a traditional, high-calorie sweet originating from the southern Iraqi city of Najaf. Its name refers to the Arabic term for fat. The dessert has a specific consistency; the texture resembles dense fondant or semi-solid caramel. A mixture of wheat flour, sugar, milk, and a significant amount of clarified butter is used for preparation. Important ingredients include date syrup and shredded coconut.
Kaster is an immensely popular Iraqi milk dessert. It is a local aromatic variation on classic instant pudding. Its base consists of British custard powder mixed with milk and sugar; Iraqis elevated this mixture by adding cardamom and rose water. It is always served chilled, often decorated with a layer of jelly or crunchy nuts.
Rumman Hamudh consists of juicy pomegranate seeds sprinkled with salt. For an unprepared European, the salty-sour and simultaneously sweet sensation upon tasting can completely shatter preconceived notions about consuming pomegranates.
Qurs simsim is a traditional Middle Eastern sweet cookie. It is characterized by a crumbly texture and a rich layer of sesame seeds. The dough base consists of flour, sugar, and fat; specific spices add uniqueness. The citrus aroma of cardamom is dominant, complemented by anise and fennel.
Shalgam is an Iraqi delicacy made from turnips slowly simmered in date syrup. It is one of the most famous Iraqi street foods. It is particularly popular during the cold winter months. Stalls offering shalgam almost invariably also offer a dish called bagilla, consisting of boiled fava beans with sumac.
Samoon is the Iraqi national bread. This bread is characterized by its unique shape resembling a diamond or a boat; it is crispy on the surface and soft and fluffy inside.
Mann al-sama is a traditional Iraqi confection resembling a firm chewy nougat. It is richly filled with nuts and scented with cardamom. The name translates to manna from heaven, referring to the original key ingredient, which is a natural resin collected in mountainous regions. Its composition is very similar to Iranian gaz. The confection is durable and does not melt in the hot Iraqi climate.
Amba is a spicy pickled mango sauce that has a deep yellow to orange color. Its taste combines the sweetness of fruit, the sharpness of vinegar, and the distinct aroma of fenugreek. Although it is today inextricably linked with Iraqi cuisine and Middle Eastern street food, its roots reach back to Jewish merchants in India.
