Prominent feature of national cuisine of Iraq (as well as other Arabian countries)
is wide use of such products, as mutton, veal,
bird, bean, rice, vegetables, fresh and tinned fruit.
Arabs-Moslems in food do not use pork.
Other distinctive feature of the Iraq cuisine - wide application in considerable quantities
various spices: an onions, garlic, olives, pepper black and red, cinnamon,
aromatic grasses etc.
For cooking food mainly is used the olive oil.
In Iraq such meat dishes, as "briani" - pilaf from mutton and rice in which usually add raisin and almonds;
"mahlama" - stewed meat with vegetables; "bamia";
"tikka" - mutton roasted;
"sheikhmahshi" - eggplants, stuffed meat and rice;
"tashrib" - a dish from cake and slices of mutton, the rice, filled in by a broth;
"kubba" - roasted balls from meat and rice or wheats with addition of various spices are traditional.
Widespread dish in Iraq is "burgul" - wheaten or corn porridge.
In solemn occasions it spread in the form of a pyramid and fill with fat or cover with small slices of meat.
Popular also is porridge from a flour, mixed with olive oil and the pod-pepper, named "habiya"; "eysh" - the wheaten flat cakes which have been got mixed up on sour milk.
Most widespread of dairy products - "laban shinina".
From it prepare cottage cheese, dry cheese, soft drink "shineina".
As snack (mezze) various fresh and marinaded vegetables are used: olives, tomatoes, pepper, etc., nuts, water-melon seeds, etc.
Traditional sweets: "kleche" - cookies
with a date/nut/coconut stuffing;
"zlabiya" - the fried dough for oil with cottage cheese.
Sweet dishes: Halvah, candied fruits, dates, which
have not smaller value, than grain.
Usually from this do paste which can
be stored all year long.
This paste sometimes mix with barley or other flour.
Are very popular dried dates.
Traditional drinks in Iraq - tea and "khamov" - tea from dried fruit.
And as coffee. Process of its preparation and drink represent difficult procedure, as a rule, connected with reception of visitors.
At first fry grains, mixing their small metal stick.
Coffee grains crush in a special vessels with observance of a certain rhythm.
Cook coffee in copper and brass vessels of three sizes similar to teapots.
The ready drink submit in cups as a seniority.
To guests of honour of coffee submit three times then the decency demands to thank and refuse.
As a rule, coffee drink without sugar, but with cardamom addition.
National alcoholic drink in Iraq - arak, made of the best grades of dates.
For 4 portions:
Meat of mutton — 1 kg, onions - 2 pieces, a thick wheat scone -
4 pieces, rice – 500 g, oil vegetative - 20 g, pepper red ground, pepper black ground, salt, spices.
We cook meat of mutton up to readiness. To add salt, pepper and spices for meat to taste. Then to take out meat from a saucepan in a separate plate and to remove from fire.
To take a thick wheat scone, to cut it on average pieces and to throw them in a saucepan with a broth that have become impregnated.
On a frying pan to pour sunflower oil, to cut onions with rings and to roast.
Meat to cut with slices and to add in a frying pan. All to mix and allow to be fried 3-5 more minutes.
In a separate saucepan we prepare rice.
And we come back to a wheat scone, it has already enough become impregnated with a broth, we get it from a saucepan, we spread on a greater plate, from above we lay down ready rice, further meat from a frying pan and all it to fill in with a broth. To submit to a table.
For 4 portions:
Meat of mutton - 600 g, a fat tail – 200 g, meat of a beef – 400 g, rice – 500 g, eggs - 3-4 pieces,
raisin – 100 g, pine nuts – 200 g, onions -
2 pieces, greens - fennel, a parsley, salt, pepper, spices for meat to taste.
We prepare rice.
We do a stuffing: meat and a fat tail of mutton, is a little meat of a beef is overwound on forcemeat. We add greens - fennel, the parsley, finely cut onions, salt, pepper, spices for meat to taste.
To lay out all on a frying pan and to roast up to readiness.
In a separate frying pan to roast raisin and pine nuts up to golden color.
Then to connect to forcemeat, all to mix. The stuffing is ready.
We do a dough: we take the ready and cooled down rice (it should turn out yellow color because of addition curcum), we pass through a meat grinder 2 times.
In the received weight to add 2-3 crude eggs and to mix. The dough is ready.
We take the spoon a dough, we lay down it to themselves in the hand, we do a flat cake and from above we impose a stuffing. A flat cake it is closed on edges and the received small ball we lay down in a frying pan.
After the frying pan is filled, take a cup and stir up in it 1 crude egg and dip into it balls. Put on fire for 3-5 minutes and roast before occurrence of a golden crust. Kubba it is ready.
To a dish it is possible to submit ketchup or mayonnaise, and also salad from fresh vegetables.
For 4 portions:
Mutton — 600 g,
fat mutton — 100 g, onions - 2 pieces, wine red natural - 20 g, water - 80 g, a flour
- 50 g, pepper ground red - 1 g, pepper black a peas - 0,2 g, a tomato-paste - 5 g, a leaf laurel.
Pulp of the mutton gammon cut fine slices and fry in a saucepan with boiling mutton fat.
Then add finely cut onions, a flour, ground red pepper, a tomato paste, a black bell pepper, a bay leaf, to add a few wine or warm water then and to fry on weak fire while meat does not become soft.
A dish submit with salad from fresh vegetables and a parsley, a celery and a green onions.
Salad - cucumbers, tomatoes, a parsley, a celery, a green onions to add juice of a lemon, a little dry mint, salt to taste, to fill it is possible an olive oil.
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