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Iraqi Cuisine

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Iraqi cuisine represents the multiethnic-multicultural civilization at prevailed on the banks of Euphrates and Tigris, the two rivers that flow through the ‘Garden of Eden’. Just as Iraq is the crossroad of Eastern and Western Culture, the food there is also no different. The fruit and meat items from the cradle of civilization taste good, smell good. The rich aroma and taste of shrimp with rice or its taste will hardly ever go from the nose or tongue of one who has enjoyed it.

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Iraqi cuisine represents the multiethnic-multicultural civilization at prevailed on the banks of Euphrates and Tigris, the two rivers that flow through the ‘Garden of Eden’. Just as Iraq is the crossroad of Eastern and Western Culture, the food there is also no different. The fruit and meat items from the cradle of civilization taste good, smell good. The rich aroma and taste of shrimp with rice or its taste will hardly ever go from the nose or tongue of one who has enjoyed it. Tracing the history of Iraqi cuisine has never been easy and the farthest we go into the past are up to the times of Sumerians, Babylonians and Assyrians, though clay tablets tell the cuisine history of Mesopotamia with cuisine inscriptions of about 4000 years old. Medieval era and modern times saw many differences in Iraqi cooking. Muslims from India, Africa and from different parts of the world migrated to Iraq, making all other groups minority and giving unique tastes to Iraqi cooking. Christians, Jews and different Muslim communities have unique cooking methods. Iraqi cooking generally uses a lot of lemon, mint, dill, parsley, and coriander.