Iraqi Cuisine

Iraqi cuisine is one of the oldest and richest culinary traditions on earth, its roots reaching back to ancient Mesopotamia, shaped by the land between the Tigris and Euphrates and by Persian, Turkish and Arab influences. Its most iconic dish is masgouf, whole river fish splayed and slow-grilled beside an open fire, long a Baghdad ritual. The table also brims with fragrant rice, hearty stews such as tashreeb, succulent kebabs, dolma of stuffed vine leaves and vegetables, warm bread and, above all, the dates for which Iraq is famous, in countless sweets. Renowned for its warmth and generosity, it is a proud and hospitable tradition.

What's there

• Masgouf - the iconic slow-grilled Tigris river fish.
• The stews and rice - hearty tashreeb and fragrant rice dishes.
• Dolma - the stuffed vine leaves and vegetables.
• The dates and sweets - the famous Iraqi dates and date treats.

When to go

Year-round; Iraqi food is enjoyed across the country, from Baghdad and Basra to the Kurdistan Region, and through the Iraqi diaspora worldwide. Masgouf river fish is the signature experience, traditionally grilled slowly beside the water on a mild evening.

What to expect

The signature masgouf is cooked slowly over an open fire, so it rewards patience and is best enjoyed unhurried at a riverside grill; some traditional dishes are elaborate and reserved for feasts. As one of the world's most ancient and hospitable culinary traditions, from masgouf to fragrant rice, dolma and famous dates, though, Iraqi cuisine is a genuine delight and a living link to the flavours of Mesopotamia.

Nearby

Baghdad's riverside, Erbil's bazaar and Iraqi restaurants abroad all serve it.