Baghdad cuisine: Traditional Iraqi dishes and Life Style:
Updated: Dec 30, 2019
Baghdad was the capital of the Islamic Abbasid Caliphate (750 AD) and the Center Of Learning in the 8th to 9th centuries. It became the focal center were flow of cultural, knowledge, art, language, and faiths ran into the land of the two rivers, known as the Mesopotamia, the ancient name of Iraq. Such diversity exemplified the birth of multicultural city that became the fountain of enlightenment of the middle ages era.
Iraqi cuisine begins with the spice mixture, most popular ingredients are allspice, black pepper, cardamom, garlic cloves, coriander, cumin, nutmeg, red chili peppers or paprika and dry lemon. With the luxury of two rivers, the Tigris and the Euphrates, Iraqis eats fish 2 to 3 times a week. The Iraqis also enjoy eating dates (fruit of Iraq national symbol, the date palm tree). Iraq is one of the largest producer of the finest dates in the world. The other main ingredient in the Iraqi cuisine is rice which is cooked in many different ways, with meat, fish, chicken, and vegetables. Finally, no Iraqi dish is complete without the Iraqi bread, khubuz Tannour (flat bread similar to a wrap or Nan bread) or the Samoon (small French like bread). I remember the times when I was living in Iraq, I would walk to the bread shop to buy the bread early in the morning, until now I vividly remember the smell of that fresh bread coming out of the baker's oven and the delicious taste of the crispy bread which I always sampled before getting the bread home.