Food & drink of Iraq · The Larder Journal

The cuisine of ancient Mesopotamia: rice and bulgur, grilled river fish, stuffed vegetables (dolma), dates and Persian-influenced stews.

Iraq's national dish: a large freshwater carp split open and grilled upright next to a wood fire on the Tigris riverbank.

Vine leaves, onions, courgettes and aubergines stuffed with rice and lamb and cooked in a tangy sauce.

Torpedo-shaped croquettes with a thin shell of rice or bulgur and a spiced meat filling, fried, baked or boiled in broth.