3 dishes people actually cook in Iraq: what they are, how long they take, and what you need to buy.
What can you cook from Iraq? 3 traditional Iraq dishes, from Kubba (140 min, the quickest) to Masgouf (180 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Iraq on the map. Drag to spin the planet.
A whole potful of different vegetables stuffed with spiced rice, cooked over lamb ribs in a sour tamarind and pomegranate broth, then flipped out onto a tray in one piece.
A shell of fine bulgur kneaded with raw minced meat until it turns elastic, thinned around a spiced onion filling and fried into a pointed oval.
A river carp split down the back into one flat disc, brushed with tamarind and turmeric, and roasted for hours standing upright beside an apricot-wood fire rather than over it.
Copper documents three dishes from Iraq: Dolma, Kubba and Masgouf. Ground lamb and lemon each appear in more than one recipe. Not one needs an oven — they cook entirely on the hob. Between them they use 28 different ingredients.
The three recipes need 28 ingredients between them, of which 4 are shared by more than one dish. Ground lamb and tamarind paste the hardest to find: of the 586 dishes in Copper's atlas, 10 use ground lamb and 7 use tamarind paste. Every ingredient list on this page is complete, with quantities, and free to read.
Kubba is the quickest at 140 minutes. Masgouf is the longest at 180 minutes, most of it unattended. The median is 150 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.
Iraq is part of Middle Eastern.
Countries close to Iraq on the globe — and close on the plate.
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