Eating the Iraqi Way
Posted
Thu, 04/10/03
I love finding miscellaneous bits of information about different cultures. Last night I came across a cultural profile of Iraq at a Canadian web site, of all places.
Considering the state of the world at the moment, I decided to list some of the specific foods of Iraq from the piece, as well as some trivia. The following is from "Eating the Iraqi Way" at the Cultural Profiles Project.
Iraqi food incorporates spices typical in Arabic cooking, such as saffron and mint. The preferred meats in Iraq are lamb, beef, goat, mutton and poultry (Muslims do not eat pork or pork products). Iraqi meat dishes often combine vegetables and rice (amber rice in the north and neggaza in the south). Popular main courses include kebabs (skewered chunks of grilled meat); quzi (roasted and stuffed lamb); kubba (minced meat with nuts, raisins and spices) and Masgouf (a dish prepared using fish from the Tigres River). Most meals are eaten with samoons (flat rounds of bread). Desserts are usually fruit dishes, rice pudding, Turkish Delight, sesame cookies or baklava.
Muslims are officially forbidden to drink alcohol. In Iraq, coffee and tea are widely consumed. The coffee is known to be very strong, thick and bitter. Tea is typically served in glasses and sweetened, without milk. Other drinks include homemade soft drinks concocted from rose petals, orange blossoms, lemons, oranges, apricots, pomegranates or raisins.
The cultural profile also contained a recipe for Rice with Saffron, Almonds & Raisins. It might be worth a try if one can find or afford the saffron and rose water:
Rice with Saffron, Almonds & Raisins
960 ml water (or about 2-1/2 C)
In a large saucepan, mix the water, saffron, salt and four tablespoons of oil. Bring to a boil on high heat. Add the rice, and return to a boil. Lower to medium heat, and let cook uncovered until most of the water has been absorbed. Stir form the bottom up, lower heat to simmer, cover, and let simmer for fifteen minutes. In the meantime, heat the two tablespoons of remaining oil in a small pan. Fry the almonds until they are slightly brown. Add the raisins, and stir for a few minutes until fluffy. Remove from the heat. Serve the rice on a platter, garnished with the almond-raisin mixture.
POSTSCRIPT 01/21/14: Arabic Cookery released as part of the Food Fare Culinary Collection.
Tags: Middle East
Send Comment >
