Iraq
Cuisine

Iraqi cuisine can be traced back some 10,000 years – to the Sumerians, Akkadians, Babylonians, Assyrians and Ancient Persians. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals – the first cookbooks in the world. Ancient Iraq, or Mesopotamia, was home to many sophisticated and highly advanced civilisations, in all fields of knowledge – including the culinary arts. However, it was in the medieval era when Baghdad was the capital of the Abbasid Caliphate that the Iraqi kitchen reached its zenith. Today the cuisine of Iraq reflects this rich inheritance as well as strong influences from the culinary traditions of neighbouring Turkey, Iran and the Greater Syria area.

Some characteristic ingredients of Iraqi cuisine include – vegetables such as aubergine, tomato, okra, onion, potato, courgette, garlic, peppers and chilli, cereals such as rice, bulgur wheat and barley, pulses and legumes such as lentils, chickpeas and cannellini, fruits such as dates, raisins, apricots, figs, grapes, melon, pomegranate and citrus fruits, especially lemon and lime.

Similarly with other countries of Western Asia, chicken and especially lamb are the favourite meats. Most dishes are served with rice – usually Basmati, grown in the marshes of southern Iraq. Bulgur wheat is used in many dishes, having been a staple in the country since the days of the Ancient Assyrians.
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