Iraqi Cuisine

Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the Fertile Crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals, the first cookbooks in the world, and one of three cuneiform clay tablets written in 1700 BC in Babylon contains 24 recipes for stew cooked with meat and vegetables; stew has remained a mainstay of the cuisine. The Iraqi kitchen reached its zenith in the Islamic Golden Age, when Baghdad was the capital of the Abbasid Caliphate. Regions differ: in Northern Iraq pomegranate is added to dolma, in Southern Iraq fish is a staple, and the center of the country is known for its rice dishes and sweets. Lamb is the favorite meat, most dishes are served with rice, and flatbread is a staple served at every meal.