Iraqi cuisine

Sharbat or sherbet (pronounced [ʃərbət̪]) is a popular West and South Asian drink prepared from fruits or flower petals.

Sujuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.

Shashlik or shashlyk (Armenian: խորոված khorovats, Azerbaijani: şişlik or tikə kabab, Georgian: მწვადი mtsvadi, Persian: شیشلیک‎‎ – Šišlik, Russian: шашлы́к, Polish: Szaszłyk, Lithuanian: šašlykas, Turkish: şaşlık, Hebrew: שישליק‎‎, Urdu: شاشلِک ), is a form of Shish kebab popular in Eastern and Central Europe (Russia, Ukraine, Belarus, Bulgaria, Poland, Hungary), the Baltic region in Northern Europe (Latvia, Lithuania, Estonia), the Caucasus (Armenia, Azerbaijan, Georgia), Central Asia, Afghanistan, Iran, Israel, Iraq, Mongolia, Morocco, Pakistan, Turkey, and other places.

Tahini /tɑː.ˈhiː.

Turkish delight, lokum or rahat lokum and many other transliterations (Ottoman Turkish: رَاحَة الْحُلْقُوم‎ rāḥat al-ḥulqūm, Turkish: Lokum or rahat lokum, from colloquial Arabic: راحه الحلقوم‎‎ rāḥat al-ḥalqūm) is a family of confections based on a gel of starch and sugar.

Cardamom (/ˈkɑːrdəməm/), sometimes Cardamon or Cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.

Halva (halawa, alva, haleweh, halava, helava, helva, halwa, halua, aluva, chalva) is any of various dense, sweet confections served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora.

A samosa (/səˈmoʊsə/), or samoosa, is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles or minced meat (lamb, beef or chicken).

Kebab (also American kabob) is a term in English for several types of food.

Fasolada, fasoulada or sometimes fasolia (Greek: φασολάδα, φασουλάδα or φασόλια) is a Greek and Cypriot soup of dry white beans, olive oil, and vegetables, sometimes called the "national food of the Greeks".

Pita or pitta (/ˈpitə/ or US /ˈpiːtə/) also known as Arabic bread, Lebanese bread or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in the Near East, most probably Mesopotamia around 2500 BC.

Mujaddara (Arabic: مجدرة‎‎ mujadarah, with alternative spellings in English majadra, mejadra, moujadara, mudardara, and megadarra) consists of cooked lentils together with groats, generally rice, and garnished with sautéed onions.

Biryani (pronounced [bɪr.jaːniː]), also known as biriyani or biriani, is an Indian mixed rice dish with its origins among the Muslims of the Indian subcontinent.

Baba ghanoush (Arabic: بابا غنوج‎‎ bābā ghannūj, also appears as baba ganush, baba ghanouj or baba ghanoug) is a Levantine dish of cooked eggplant mixed with tahina, olive oil and various seasonings.

Strained yogurt, Greek yogurt, yogurt cheese, or labneh (Arabic: لبنة‎‎ labnah, pronounced LEB-neigh), is yogurt that has been strained to remove its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive, sour taste.

Fattoush (Arabic: فتوش‎‎, also fattush, fatush, fattoosh, and fattouche) is a Levantine bread salad made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables, such as radishes and tomatoes.

Lahmacun (also spelled lahmajoon, Armenian: լահմաջու lahmaǰu or լահմաջո lahmaǰo; Turkish: lahmacun from Arabic: لحم عجين‎‎, laḥm ʿajīn, short for Arabic: لحم بعجين‎‎, laḥm bi-ʿajīn, "meat with dough") is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked.

Kanafah (Arabic: كنافة‎‎ kunāfah, Turkish: künefe, Azerbaijani: ریشته ختایی riştə xətayi, Greek: κανταΐφι kadaïfi/kataïfi, Hebrew: כנאפה‎‎ knafeh), also spelled kunafeh or kunafah is a Middle Eastern cheese pastry soaked in sweet, sugar-based syrup, typical of the regions belonging to the former Ottoman Empire.

Naan, nan or khamiri is from North India and a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia.

Börek (Turkish pronunciation: [bøˈɾekʲ]; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), found in the cuisines of the former Ottoman Empire.

Baklava (/ˈbɑːkləvɑː/, /bɑːkləˈvɑː/, or /bəˈklɑːvə/; [bɑːklɑvɑː]) is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.

Falafel (/fəˈlɑːfəl/; Arabic: فلافل‎‎, [fæˈlæːfɪl] , dialectal: [fæˈlæːfel]) is a deep-fried ball or patty made from ground chickpeas, fava beans, or both.

Many cuisines feature eggplant salads and appetizers.

Arak or araq (Arabic: عرق‎‎) is a Levantine alcoholic spirit (~40–63% Alc. Vol./~80–126 proof, commonly 50% Alc. Vol./100 proof) in the anis drinks family.

Shawarma or Shawurma (Arabic: شاورما‎‎ / ALA-LC: shāwarmā; Hebrew: שַׁוַארְמָה shava'rmah) is an Arab and Israeli meat preparation, where lamb, chicken, turkey, beef, veal, buffalo meat, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day.

Turkish coffee (Turkish: Türk kahvesi) is a method of preparing unfiltered coffee.

Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalos, cows, sheep, or goats in Central Asia, some Balkan countries, Turkic regions, Iran and Iraq.

Tabbouleh (Arabic: تبولة‎‎ tabūlah; also tabouleh or tab(b)ouli) is a Middle Eastern vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, bulgur, and onion, and seasoned with olive oil, lemon juice, and salt.

Abgoosht (Persian: آبگوشت‎‎ Ābgusht, literally "meat juice") is a Iranian and Iraqi stew.

Taboon bread (Arabic: خبز طابون‎‎) is a Middle Eastern flatbread.

Amba (Arabic: عمبة, أمبة, همبة‎‎, Hebrew: עמבה‎‎) is a tangy mango pickle condiment popular in Middle Eastern cuisine (particularly Saudi, Iraqi, Indian and Israeli cuisines).

Kleicha (Arabic: الكليچة‎‎) may be considered the national cookie of Iraq.

Pomegranate soup is called Āsh-e anār in Iran (Persian: آش انار‎‎; Azerbaijani: انار آشی) and called Shorbat Rumman in Arab countries.

Maqluba (Arabic: مقلوبة‎‎; Turkish: maklube) is a traditional dish from the Levant, popular in Bahrain, Iraq, Jordan, Kuwait, Lebanon, Palestine, Saudi Arabia, Syria and Turkey, as well as within Arab population centers in Israel.

Daheen (Arabic: دهين‎‎) is a popular dessert in Iraq.

Iraqi samoon or Stone samoon is a type of yeast bread that is consumed mainly in Iraq.

Lentil soup refers to a variety of vegetarian and meat soups made with lentils.

Baladi cheese (Arabic: جبنة بلدية or جبنة بلدي‎‎, jibnah baladī) is a soft, white cheese originating in the Middle East.

Qatayef or Katayef (قطايف) is an Arab dessert commonly served during the month of Ramadan, a sort of sweet dumpling filled with cream or nuts.

Sfiha (Arabic: صفيحة‎‎ sfīḥah), is a pizza-like dish originating from the Levant, specifically Baalbek, Lebanon, but it is also known in Turkey as pide.

Markook, also known as Shrak (Arabic: مرقوق، شراك) is a type of unleavened flatbread common in the countries of the Levant.

Tepsi baytinijan (Arabic: التبسي‎‎) is a popular Iraqi casserole dish consisting of aubergine, which are sliced and fried before placing in a baking dish, accompanied with meatballs, tomatoes, onions and garlic.

Khubz, khoubz or khobz (Arabic: خبز‎‎, khubzun), round Arabic bread, forms a staple of the local diet from the Arabian Peninsula to Morocco.

Kibbeh, kibbe, kebbah (also kubbeh, kubbah, kubbi) (pronunciation varies with region) (Arabic: كبة‎‎) is a Levantine dish made of bulgur (cracked wheat), minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices (cinnamon, nutmeg, clove, allspice).

Kabsa (Arabic: كبسة‎‎ kabsah) is a family of mixed rice dishes that originates from Saudi Arabia, where it is commonly regarded as a national dish.

Jibneh Arabieh (Arabic: جبنة عربية‎‎) (also jibni) is a soft white cheese found all over the Middle East.

Manakish, also manaqish, manaeesh or manakeesh or in singular form man'ousheh (Arabic: مناقيش‎‎ manāqīsh; sometimes called معجنات mu‘ajjanāt 'pastry') is a popular Levantine food consisting of dough topped with thyme, cheese, or ground meat.

Gheimeh also spelled as Qeymeh (Persian: قیمه‎‎) is a Iranian and Iraqi stew (khoresh) consisting of meat, tomatoes, split peas, onion and dried lime.

Quzi also called Qoozi or Ghozi (Arabic: قوزي‎‎) is a rice based dish popular in Levant countries.

Torshi (Egyptian Arabic: ترشى torshi, Persian: ترشى torshi; Kurdish: ترشى Tirşîn, tirşî; Turkish: turşu; Greek: τουρσί toursi; Bulgarian: туршия turshiya; Bosnian, Croatian, Serbian: turšija/туршија ; Albanian: turshi Hebrew: חמוצים, khamusim) are the pickled vegetables of the cuisines of many Balkan and Middle East countries.

Fatayer (Arabic: فطاير‎‎) is a Middle Eastern meat pie that can alternatively be stuffed with spinach (sabanekh), or cheese (jibnah) such as Feta or A'kawi.

Shishbarak (Arabic: ششبرك‎‎, also known as Tatarbari in Iraq, can be transliterated as shushbarak) is a pasta or jiaozi dish made in Iraq, Lebanon, Syria, Jordan and Palestine that has been described as a kind of local variation on ravioli.

Tzatziki (English pronunciation: /tætˈsiːki/, /tsætˈsiːki/, or /tɑːtˈsiːki/; Greek: τζατζίκι [dzaˈdzici] or [dʒaˈdʒici] or in Cypriot Greek: τταλαττούρι) is a Greek sauce served with grilled meats or as a dip.

Tikka (pronounced [ʈɪkkaː]) is a type of Indian food, found predominantly in Punjabi cuisine, and usually served as an appetizer.

Semeç Masgûf (Iraqi Arabic: سمچ مسگوف), or simply masgûf, is a Mesopotamian dish consisting of seasoned, grilled carp; it is often considered the national dish of Iraq.

Haleem or Daleem (Arabic: دلیم‎‎, Urdu: دلیم‎, Turkish: Dalim aşı, Persian: حلیم‎‎, Bengali: ঘলিম, Hindi: दलीम ) is a stew popular in the Middle East, Central Asia, and Indian subcontinent.

Arab salad is any of a variety of salad dishes that form part of Arab cuisine.

Jalebi, also known as Zulbia, is a sweet popular in countries of South Asia, West Asia, North Africa, and East Africa.