LA RICA GASTRONOMÍA IRAQUÍ: Un Viaje de Sabores y Tradiciones

Iraqi cuisine is a feast of flavours, colours and aromas with a rich and deep history that reflects the influences of diverse cultures and civilisations over the centuries. Located in a key region of the Middle East, Iraq has been a crossroads for diverse cultures, including Mesopotamia, Persia, the Ottoman Empire, and, more recently, the influence of modern Arab cuisine. These factors have left a significant imprint on its culinary traditions that combine ancient flavours, spices and techniques with a focus on fresh, local ingredients.

Origins of Iraqi cuisine

Iraq, known in ancient times as Mesopotamia, is considered one of the cradles of civilisation. Early civilisations that inhabited the region, such as the Sumerians, Akkadians, Babylonians and Assyrians, developed advanced agricultural systems and complex forms of food preparation. The Tigris and Euphrates, two of the world's most important rivers, provided abundant water for agriculture, allowing the cultivation of cereals such as wheat and barley, as well as vegetables and fruits.

Iraq's gastronomy has a long history, dating back some 10 000 years.. Tablets found in ancient ruins in Iraq show recipes prepared in temples during religious festivals. However, in the Golden Age of Islam, when Baghdad was the capital of the Abbasid caliphate (750-1258), Iraqi cuisine reached its peak.

In ancient Mesopotamia meals were based on a largely vegetarian diet, although mutton and fish were also eaten. Bread, soups and stews were common. The Mesopotamians also used ingredients such as onions, garlic, local herbs and spices.

Influences from other cultures

Throughout history, Iraqi cuisine has been strongly influenced by the civilisations and powers that dominated the region:

Persia. During periods of Persian rule, especially under the Sassanid Empire, Iraq adopted many Persian cooking techniques that included the use of rice, yoghurt and spices such as saffron and cardamom. Rice became a key ingredient that would later be developed into dishes such as pilaf and biryani.
The Abbasid Caliphate. Baghdad was a centre of learning and culture during the Abbasid Caliphate (AD 750-1258). Gastronomy flourished at this time with the introduction of new ingredients from Africa, India and other regions. Sophisticated cooking techniques were developed and greater importance began to be placed on the presentation of dishes. The use of spices such as cumin, turmeric and coriander became popular, and meats, especially lamb and poultry, were cooked in a variety of ways.
The Ottoman Empire. During the Ottoman domination (16th-19th centuries), Iraqi cuisine was influenced by the Turkish culinary tradition, especially in the methods of preparing desserts and the popularisation of dishes such as the kebab and sweets made from nuts and almonds. Coffee also established itself as a central drink in social and cultural life.

Common ingredients in Iraqi cuisine

Iraqi cuisine uses a variety of fresh ingredients, many of which are local. Some of the most representative include:

Rice: It is the basis of many dishes, especially biryani and rice with beans and spices.
Lamb: Lamb meat is one of the most popular meats, especially in dishes such as kebab and the Quzi.
Legumes: Chickpeas, lentils and beans are used in soups and stews.
Spices: Cumin, coriander, turmeric, cinnamon and cardamom are some of the most common spices in Iraqi cuisine.
Vegetables and fruits: Tomatoes, aubergines, onions, garlic, cucumbers and peppers are used in salads and stews. Fruits such as dates, pomegranates and figs are also common both fresh and preserved.

Typical dishes of Iraqi gastronomy

Some of the most emblematic dishes of Iraqi cuisine include:

Masgouf: Considered one of Iraq's national dishes, masgouf is a freshwater fish (carp) that is grilled over an open fire. It is seasoned with local herbs and spices and served with rice or bread.
Kebab: Iraqi kebab is usually made from lamb, beef or chicken, minced and mixed with spices, then grilled.
Iraqi Biryani: A local version of the famous biryani rice prepared with meat (usually lamb or chicken) and a mixture of spices that is cooked together with rice to create a flavourful and aromatic dish.
Kubba: A kind of fried or boiled croquette stuffed with minced meat, onions and spices, sometimes served with yoghurt. It is a very popular dish throughout the Middle East with specific variations in Iraq.
Dolma: Vine leaves stuffed with rice, minced meat and spices, other vegetables such as onion, aubergine or courgette can also be stuffed.
Tashreeb: A typical lamb stew cooked with tomatoes, onions and spices, served with Arabic bread.
Quzi: Iraqi lamb stew, one of Iraq's national and most popular dishes and a must at any kind of feast. It is based on lamb simmered over rice garnished with almonds and sultanas.

Desserts and drinks

Iraqi desserts are very rich, influenced by Arab and Ottoman traditions:

Kleicha. A sweet stuffed with dates or walnuts traditionally prepared at festivities.
Baklawa. Although originally from the Ottoman region, baklawa is very popular in Iraq and is prepared with layers of filo dough filled with walnuts, pistachios and almonds, dipped in sugar syrup.
Znoud El Sit: Deep-fried filo pastry rolls filled with crème fraîche and then dipped in sugar syrup flavoured with flower water and sprinkled with crushed pistachios.

The tea and Arabic coffee are also traditional drinks that are consumed at any time of the day and have a strong social component. Tea is more than just a drink, it is a symbol of hospitality and an integral part of social life. The most common tea variants include black tea, tea with cardamom and tea with mint, but the choice of infusion and additional ingredients may vary according to preference and family traditions.