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.
Motal and its herbal variant zhaji are traditional Kurdish cheeses that are aged and sold inside a sheepskin. This ancient method of preservation arose from the necessity to store surpluses for the winter in times without electricity. Today, this cheese specialty is a great rarity in Kurdish markets.
The 420 restaurant on Prague's Old Town Square offers an original take on Czech cuisine. The project is led by Radek Kašpárek, a well-known chef, with Marek Kominek heading the kitchen and desserts crafted by Kateřina Brodnianska. The restaurant is located in a uniquely renovated building with a beautiful courtyard, directly opposite the Old Town Astronomical Clock.
Kërnacka Korçe are elongated sticks made from minced meat, most often beef or lamb, which are fried or grilled. The dish originates from the Korçë area in southeastern Albania. Kërnacka stands out for its juiciness, subtle spiciness, and rich meaty flavor. Traditionally, it is served with bread or a vegetable salad.
