3 dishes people actually cook in Iraq: what they are, how long they take, and what you need to buy.
The dart landed on Iraq. Drag to spin the planet.
Savor the rich flavors of stuffed grape leaves!
Deliciously spiced meat-filled dumplings!
Savor the smoky flavors of this traditional Iraqi dish.
The three dishes from Iraq documented in Copper are Dolma, Kubba and Masgouf. Fresh parsley and olive oil each appear in more than one recipe. Two of the three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 21 different ingredients.
The three recipes need 21 ingredients between them, of which 3 are shared by more than one dish. Fresh parsley is the hardest to find: of the 588 dishes in Copper's atlas, 13 use fresh parsley. Every ingredient list on this page is complete, with quantities, and free to read.
Kubba is the quickest at 90 minutes. Dolma is the longest at 120 minutes, most of it unattended. The median is 120 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Iraq here is rated easy, but every one has the full method written out step by step, free to read. Kubba is the shortest way in.