Iraqi Food Recipes

[hayat_yahya]

Rice with Saffron, Almonds and Raisins

960 ml water
1 tbsp rose water (available in Middle Eastern groceries)
1 pinch saffron
4 tbsp vegetable oil
480 ml basmati long-grain rice
1 tsp salt
2 tbsp vegetable oil
60 ml raw, unsalted, slivered almonds
60 ml raisins

Method:
In a large saucepan, mix the water, saffron, salt and four tablespoons of oil. Bring to a boil on high heat. Add the rice. Return to a boil, then lower to a medium heat. Let cook uncovered until most of the water has been absorbed. Stir from the bottom up, lower heat to simmer, cover, and let simmer for 15 minutes. Meanwhile, heat the two tablespoons of remaining oil in a small pan. Fry the almonds until slightly brown. Add the raisins, stirring for a few seconds until fluffy. Remove from heat. Serve the rice on a platter, garnished with the almond-raisin mixture.
taken from: http://www.settlement.org/cp/english/iraq/eating.html

Timman (Iraqi-Style Rice)

3 cup Jasmine rice
4 tbs Olive oil

Method:

Wash rice in cool water and drain. In a large pot, put in rice with water to cover by 3-4". Bring to boil and cook for 6 minutes. Test by biting a grain of rice: The outside should be soft but the inside still hard. Transfer rice to a sieve and rinse. Add oil to the pot and put wet rice back in. Place a kitchen towel over the pot and replace the lid. Cook on low heat for 45-55 minutes, or until fluffy.

At the bottom of the pot a crunchy layer will form that is everyone's part.

Makes 10-12 servings

taken from: http://fooddownunder.com/cgi-bin/search.cgi?q=iraqi

Iraqi Pomegranate Soup (Shorbat Rumman)

8 cup water
1 lb lamb shanks (or other lesser cuts of lamb and bone)
½ cup yellow split peas
1 cup chopped onion
3 x beets with green tops
½ cup rice
1 bn scallions sliced well down into the green
2 tbs sugar
3 tbs lime juice
½ cup parsley
2 tbs pomegranate concentrate (called “molasses” or “paste”) see * note
¼ cup finely chopped cilantro
2 cup finely chopped spinach

GARNISH

1 tbs dried mint crumbled, mixed with
¼ tbs cinnamon and
¼ tbs freshly ground black pepper

Method :

Note: Or substitute 1 cup pomegranate juice made by rolling an uncut fresh pomegranate hard underfoot on the floor, then making an incision and "squeezing" it over a juicer.

Bring the water to a boil in a large pot, then stir in the lamb, split peas, and onion. Skim where necessary, then reduce heat, cover, and simmer for an hour.

In the meantime, wash the beet tops and spinach, slice finely and chop, wrap in paper towels, and crisp until needed. Also peel the beets and chop into a small dice. Also prepare the mint/cinnamon/pepper garnish in a separate bowl.

When the lamb broth is ready, add the beets and rice and cook another 30 minutes.

Pick out the lamb - cut away the bones and fat, shred the meat, and return to the pot. Add the scallions, 2 tablespoons of sugar, 2 tablespoons of lime juice, parsley, and either the pomegranate concentrate or the pomegranate juice. Simmer for 10 minutes.

When ready to serve, bring the soup to a boil and stir in the beet greens and spinach. Let wilt, while stirring for a minute or two, then stir in cilantro, more lime juice, as needed, and seasonings. Ladle into bowls and sprinkle with the mint/cinnamon/pepper topping.

Serve hot as a meal to 6 people, with lots of bread on the side.

Comments: It sounds pretty weird - and it's not as "pure pomegranate" as I was hoping - but it does happen to be very, very good.

taken from: http://fooddownunder.com/cgi-bin/search.cgi?q=iraqi

Chalabis Red Magloube

1 c rice
1 c water
1/4 c oil
1 eggplant, sliced
1 onion, sliced
1 piece lamb shank
1/2 c tomato sauce or paste
Salt to taste
1 cinnamon stick
2 cardomoms, whole

Clean, wash, and soak rice in water. Drain after 30 minutes. Sprinkle salt on sliced eggplant. Heat half oil; saute sliced eggplant until light brown. Remove from pan and place on paper towel. Saute sliced onion until tender. Set aside. In another pan, heat remaining oil, saute lamb shank. Stir for a minute. Add tomato sauce, water, salt, cinnamon, and cardamoms. Simmer for 30 more minutes. Add rice and simmer for 30 more minutes.

Arrange a layer of eggplant in wide teflon frying pan; top with a layer of onions. Place lamb shank on top of onions. Pour rice mixture on top of meat. Simmer for 30 minutes. Turn onto a platter, with rice layer down. Serve hot.

taken from: http://www.riceweb.org/homechefs/chef_iraq.htm

Yaprakh (Iraqi Rice)

3 large tomatoes
1/2 kg small round eggplants
8 sweet peppers
1/12 kg large onion
4 c oil
4 c glutinous rice
1/2 c tomato paste
1 head celery leaves, chopped
2 tsp white cumin seeds
1/2 kg ground beef
1/2 c ghee or butter
Salt to taste
1/4 tsp chili powder
50 pechay leaves

Wash all vegetables. Slice round the top of tomatoes and set aside; scoop out all pulp and put in a bowl. Do the same with eggplant and sweet pepper. Reserve tops as cover.

Sprinkle some water inside tomatoes and eggplants. Peel onions and cut lengthwize on one side (not at center). Press each onion between the palms of hands to separate layers. The smaller inner layers can be chopped.

Heat 1/2 of oil, saute eggplant pulp and chopped onion until slightly tender, but not brown.Wash rice and add to onion and eggplant mixture. Add tomato paste, vegetable pulp, chopped onion, chopped celery, and cumin seeds. In another skillet, heat remaining oil; add beef and fry till cooked. Add beef mixture to rice mixure. Add ghee or butter, salt, and chili powder. Mix very well. Fill onions, eggplants, tomatoes, and sweet peppers with mixture and cover them with vegetable tops tightly; set aside.

Spread some pechay leaves in a large and wide pan. Arrange first layer of stuffed onions, individually wrapped in pechay leaves tightly. Arrange tomato layer on top of onions; repeat, using sweet pepper and eggplant. Cover vegetables with a very heavy plate and place another heavy weight on top of the plate. Pour 3 cups water into the pan and cook on medium heat for 30-40 minutes. Leave on very low heat for some time until done.

taken from: http://www.riceweb.org/homechefs/chef_iraq.htm

Lis-san el qua-thi (Eggplant wrapped meat)

A literal translation: "Tongue of the Judge"
Makes about 20 pieces

2 large eggplants
1/2 - 1 cup corn oil (if frying eggplant)

Stuffing:

2 lbs. Lean ground meat
1 medium onion (1 cup) finely minced
1 tsp salt
1/4 tsp blackpepper

Sauce:

2 tbsp corn oil
1 large onion diced
1 large tomato sliced (optional)
1 large tomato peeled and chopped
14 oz. tomato sauce
1 cup beef or chicken stock
1/2 cup lemon juice
1 tsp salt
1/2 tsp pepper
1 tsp turmeric

Peel eggplant, trim off the top and bottom. Stand eggplant up on cutting board and slice vertically, 1/8" thin. Sprinkle generously with salt, place in a strainer for about 1 hour. Rinse off the salt and strain eggplant to dry.

Heat about 4 tbsp corn oil in a frying pan and fry the eggplant slices in batches, turning once to brown both sides. Be careful not to burn. Add more oil as needed. Drain cooked eggplant slices on paper towels.

Low fat alternative: Place eggplant slices on baking sheets lined with foil and brushed with corn oil. Bake in the oven at 350 degrees for approximately 20-30 minutes until brown, turning the eggplant halfway.

Mix together the ground meat, onion, salt and pepper. Divide the meat into sausage shaped portions 1" thick and 2" long. Place a portion of the meat stuffing at one end of an eggplant slice and begin wrapping the eggplant around it.

Place the rolls in a baking dish and layer the tomato slices on top (optional).

In a saucepan heat 2 tbsp oil and saute the diced onions. When soft add the chopped tomatoes, salt, pepper and turmeric. Add tomato sauce, beef or chicken stock and lemon juice to taste. Cover and simmer 15 minutes.

Pour the sauce over the rolls in the baking dish, cover with aluminum paper and bake for 1 hour (or until done) at 450 degrees.

taken from: http://www.bjcny.org/recipes.htm

 

[hayat_yahya]

Iraqi food is rich and diverse, incorporating spices typical of Arabic cooking, such as saffron and mint. Extra food is usually cooked in case of surprise visitors, while expected guests are treated to many elaborate dishes. People eat their evening meal around 8:00 p.m. Most cooking is done on gas or paraffin-oil stoves, though in the cities, people often own microwave ovens to help shorten cooking time.

The preferred meats in Iraq are lamb, beef, goat, mutton and poultry; Muslims do not eat pork or pork products. As in other Middle Eastern countries, Iraqi meat dishes often combine vegetables and rice. Iraqui cooking uses two varieties of rice: amber rice in the north, and neggaza in the south. Popular main courses include kebabs, which are skewered chunks of grilled meat; quzi, roasted and stuffed lamb; and kubba, which is minced meat with nuts, raisins and spices. Masgouf is a special dish made from fish that live in the Tigres river. Another popular dish is tripe, a dish made of cow's stomach; there are a number of tripe restaurants in the cities. Most meals are accompanied by flat rounds of bread (samoons).

For dessert, people enjoy some of Iraq's local fruits, rice pudding, Turkish Delight, sesame cookies, or baklava, a pastry made with honey and pistachios layered between filo sheets.

The most widely consumed drinks in Iraq are coffee and tea. Arabic coffee is famous for its strong flavour. In Iraq, people brew their coffee thick and bitter, and serve it black. Tea is usually served in small glasses and drunk sweetened, without milk. Fruit juices and soft drinks are also popular. Muslims are officially forbidden to consume alcohol.

Unfortunately, economic sanctions have altered Iraqi eating habits, as food has been rationed since 1991. In the south and central Iraq, the government issues five food items: wheat flour, rice, sugar, tea and cooking oil. Those with children under a year old can also get milk-powder, when available. Many foods are now too expensive for most people to buy, and in many places, people are receiving only about one third of their daily caloric requirement. Various international programs have been working in Iraq to distribute food.

 

[hayat_yahya]

Iraqi White Bean Stew

Ingredients

# 1 cup dry white beans , soaked over-night and cooked in the morning until they are half-done
# 400 g lamb
# 1 medium onion , finely chopped
# 4 tablespoons corn oil (or any oil you usually use)
# 2 tablespoons tomato paste
# 1 cup crushed tomatoes
# 1 teaspoon curry powder (i prefer madras curry powder-product of india with green label)
# salt and pepper

Directions

1. put the lamb meat in a pot, cover with water.
2. bring to the boil,let it boil for about 30 minutes, lower heatand let it simmer for about 1 hour.
3. in another pot, fry the onions in corn oil on medium heat until it becomes transparent.
4. add the beans and tomato paste,stir for about 1 minute until the mixture is well-blended.
5. add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
6. bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes.
7. serve with rice and green salad.

Iraqi Curried Chicken

Ingredients

# 3 lbs roasting chickens , cut up
# 3 tablespoons vegetable oil
# 3 large onions , slivered
# 2 garlic cloves , minced
# 6 potatoes , peeled and diced
# 2 cups chicken broth
# 1 tablespoon curry powder
# 1 teaspoon thyme
# 1/4 teaspoon cayenne pepper
# 3 cinnamon sticks
# 2 bay leaves

1 (13 ounce) can coconut milk
# salt and pepper , to taste (wait until dish is complete before adding s or p as the broth reduces and would intensify the saltin)

Directions

1. Heat a Dutch oven over medium heat and add the oil.

2. Add the chicken pieces and cook gently until browned on all sides.

3. Add the remaining ingredients and bring to a boil.

4. Reduce heat and simmer, uncovered, for 3 hours, stirring occasionally.

5. Yes, this is a long simmer for a chicken, but these are the instructions I was given, and when I tried it at home it tasted just like our meal at the camp. The potatoes should just about disintegrate, which thickens the stock, now turned sauce.

6. Note that the fat and bones from the chicken will disengage from the meat - not very palatable for our tastes, but the Iraqi family seemed to have just ate around them. (I remove them and the cinnamon sticks before serving.).

7. Serve over rice. We like to add cooked or steamed vegetables over the rice before drowning it with the curry. Box of frozen broccoli works for us. Oh - they also served whole pita breads with this, which they tore and passed on to one another to tear and pass and use as scoops. Neat!


Kofta Mishmisheya (Lamb Meatballs in Apricot Sauce)

Ingredients

# 1 large onion , chopped
# 3-4 tablespoons vegetable oil
# 1 1/2 lbs ground lamb
# 1 teaspoon dried lime powder (available at Indian groceries)
# 1/4 teaspoon ground cloves
# 1/4 teaspoon allspice
# salt and pepper
# 3-4 tablespoons tomato paste
# 7 ounces dried apricots , soaked in water for 1/2 hr. (use the tart, not sweetened variety)
# 3-4 tablespoons currants or raisins
# 1 lemon, juice of
# 1 teaspoon sugar

Directions

1. In a large frying pan, fry the onion in oil until golden.
2. with your hands, work the meat into a paste with the dried lime, cloves, allspice, 3/4 tsp salt, and pepper, and roll into walnut-sized balls.
3. Add them to the pan and cook, turning them to brown all over.
4. Stir in the tomato paste, add the drained apricots and the currants or raisins, and cover with water.
5. Simmer about 25 minutes.
6. Crush the apricots a bit with a fork, add lemon juice and sugar and a little salt and pepper, and simmer for another 20 minutes.
7. Serve over rice.


Iraqi Lamb and Eggplant Stew With Pitas

Ingredients

# 1 large eggplant , sliced crosswise 1/2 inch thick (1 1/2 pound)
# 1/4 cup vegetable oil , plus
# 2 1/2 tablespoons vegetable oil

4 (1 1/4 lb) lamb shanks
# fresh ground pepper
# 1 large white onion , chopped
# 1/2 cup pomegranate molasses
# 1/2 cup dried split yellow peas (3 oz)
# 4 dried red chilies
# 2 teaspoons baharat , spice blend or garam masala
# 2 teaspoons ground coriander
# 8 small pita bread , wedges warmed

Directions

1. In a bowl, dissolve 2 tsp of salt in 1 quart of water. Add the eggplant, cover with a plate to keep the slices under the water, soak for 30 minute.

2. Meanwhile, in a large dutch oven or cast-iron casserole pot, heat 2 Tbl of the oil. Season the lamb with salt and pepper and cook over high heat, turning once until well browned, about 5 minutes per side. Add the onion and cook over moderate heat, stirring, until softened about 10 minutes. Add 3 quarts of water, the pomegranate molasses, split peas, dried chiles, baharat and coriander and bring to a boil. Reduce the heat to low and simmer for 45 minutes stirring and skimming every so often.

3. Drain the eggplant and pat dry. In a large non-stick skillet, heat 1 1/2 Tbl of the oil. Add 1/3 of the eggplant and cook over med-high heat until browned, 3 minutes per side; transfer to paper towels to drain. Brown the remaining eggplant in the 3 Tbl of oil. Add the eggplant to the lamb and simmer over low heat, stirring until the lamb is tender, 45 minutes.

4. Transfer the lamb to a rimmed baking sheet, remove the meat from the bones and cut into 1-inch chunks. Boil the stew over high heat, skimming, until the liquid has reduced to 3 cups, about 40 minutes.

5. Return the lamb to the stew and season with salt and pepper. Divid the pita among 4 bowls, ladle the soup on top and serve.


Tomato and Chickpea Soup (Hasa Tamata Ma' Hummus)

Ingredients

# 2 tablespoons butter
# 2 medium onions , chopped
# 4 garlic cloves , crushed
# 1/4 cup fresh cilantro , finely chopped
# 1-2 teaspoon ground cumin
# 1/2 teaspoon ground allspice

1 (15 ounce) can chickpeas , drained and rinsed (garbanzo beans)
# 3 cups tomato juice
# 4 cups water
# 1/2 cup rice , rinsed
# salt and pepper , to taste

Directions

1. Melt butter in a saucepan and saute the onions until they begin to brown.
2. Add garlic, cilantro, cumin, and allspice and saute a few minutes more.
3. Stir in remaining ingredients and bring to a boil.
4. Cook over medium heat for about 20 minutes or until the rice is cooked.


Iraqi Shish Kebab

Ingredients

# 1 lb lamb or beef , cubed
# 1 1/2 tablespoons vinegar
# 1 1/2 tablespoons olive oil
# 1 onion , coarsely chopped
# 1/2 teaspoon salt
# 1/4 teaspoon pepper

Directions

1. Make a marinade by mixing the vinegar, olive oil, onion, salt and pepper.
2. Marinate the cubed meat in the marinade for at least 2 hours.
3. Put the meat on skewers and grill or broil for 7-10 minutes or until the meat is browned and cooked to your preference.
4. SUGGESTION: While meat is marinating also marinate large chunks of vegetables (tomatoes, onions, green peppers or eggplant) in sauce made of equal parts of olive oil and lemon juice with a dash of salt and pepper. Thread these vegetables onto skewers and grill alongside the meat.

Skewered Ground Meat

Ingredients

# 1 lb ground beef or lamb
# 1 onion (finely minced or grated)
# 1 egg , beaten
# 1/4 cup breadcrumbs
# 1/4 cup fresh parsley leaves , finely minced
# 1/2 teaspoon salt (to taste)
# pepper
# 1/2 teaspoon cinnamon

Directions

1. Wet hands in water and mix all ingredients together thoroughly.
2. Cover and refrigerate 2 hours.
3. Dampen hands and pat mixture around 6 skewers into long, flattened patties about 1 1/2 inches wide and 4-5 inches long.
4. Grill or broil in oven until browned and cooked through, about 10-12 minutes.
5. Serve with pita bread or rice.
6. SUGGESTION: While meat mixture sets in the refrigerator marinate large chunks of tomatoes, onions, green peppers, or eggplant in a sauce made of equal parts of olive oil and lemon juice with a dash of salt and pepper. thread vegetables on skewers and grill them alongside the meat.


Iraqi Baked Dinner

Ingredients

# 1 medium eggplant
# 3 medium potatoes , peeled and cut in 12 1/2-inch slices
# 1 lb lean ground beef
# 2 garlic cloves , minced
# 1 teaspoon salt
# 1/4 teaspoon pepper
# 1/4 teaspoon allspice
# 3 medium tomatoes , cut in 12 thick slices
# 2 onions , cut in 12 thin slices

1 (15 ounce) can tomato puree or tomato sauce
# 1 cup water
# 3/4 teaspoon salt
# 1/4 teaspoon pepper

Directions

1. Slice eggplants in half lengthwise then slice into 1/2-inch slices.
2. Spread slices on waxed paper or cookie sheet.
3. Sprinkle with salt then set aside.
4. In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes.
5. Mix next 5 ingredients (beef, garlic, salt, pepper and allspice).
6. Shape into 12 2-inch patties.
7. Rinse eggplant.


Iraqi Eggplant-Casserole

Ingredients

# 2 large eggplants , sliced
# 2 large potatoes , sliced
# 1 large onion
# 400 g ground lamb or beef
# 2 large tomatoes
# 3 tablespoons tomato paste
# 3 garlic cloves
# 1 tablespoon parsley , finely chopped
# 1 tablespoon ground paprika
# salt
# pepper
# oil (for frying)
# 2 cups water

Directions

1. Fry eggplants, potatoes and onion rings in hot oil.
2. Mix the ground meat with paprica powder, salt and pepper and form little meat-balls, about 20 pieces.
3. Fry the meat-balls in hot oil.
4. Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs.
5. Mix the water together with tomatoe paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.
6. Pour the liquid over the vegetables and the meatballs.
7. Bake in oven at 200C°, for about one hour.
8. Cover if neccesary.
9. Serve with cooked rice or pita bread and some crumbled feta-cheese!


Hot and Sour Zucchini Soup (Maradj Kar'a Hamiz)

Ingredients

# 3 tablespoons olive oil
# 3 garlic cloves , minced
# 1 lb tomatoes , chopped or

1 (14 ounce) can diced tomatoes
# 1/4 teaspoon hot red pepper flakes
# 1 1/2 lbs zucchini , diced
# 3 cups vegetable broth
# 2 tablespoons lemon juice
# 1/4 teaspoon sugar
# salt and pepper

Directions

1. Heat 2 tablespoons oil in a saucepan.
2. Add garlic and cook over low heat about 30 seconds.
3. Add tomatoes, pepper flakes, salt and pepper and cook over medium heat about five minutes.
4. Add zucchini and broth; cook over low heat about 15 minutes or until squash is tender.
5. Add lemon juice and sugar.
6. Serve hot, cold or at room temperature, drizzled with one tablespoon of olive oil.
7. Serve with pita bread and hummus.


Potato and Beef Kebba

Ingredients

# 1 lb boiled potatoes
# 2 eggs
# 1 1/2 cups breadcrumbs
# 1 lb ground beef
# 1/2 cup almonds
# 1/4 cup fresh parsley , minced
# 1 dash salt
# 1 dash pepper , to taste

Directions

1. Put meat, minced almonds, parsley on low fire for approximately 20 minutes. Mash potatoes and add eggs, mix well and add seasonings. Shape the potato mixture into a ball and stuff with the meat mixture. Slightly flatten to the shape similar to a patty no larger than your palm. Dip in bread crumbs and fry in hot oil on both sides until golden brown. Serve hot.
2. Serve with Thousand Island dressing if you like or any other sauce that suits you.
3. Keep napkin at ready to catch drool!


Meat and Vegetable Casserole - Tepsi Baytinijan

Ingredients

# 1 lb eggplants , peeled
# 2 teaspoons salt
# 1/2 cup oil
# 3 medium carrots or potatoes , peeled, cut into 1/2 inch thick round slices
# 2 medium onions , cut into 1/2 inch thick round slices
# 1 lb ground lamb or beef
# 4 garlic cloves , crushed
# 1 teaspoon pepper
# 1 teaspoon cumin powder
# 1/8 teaspoon cayenne
# 3 medium tomatoes , cut into 1/2 inch thick round slices
# 1/2 cup water

Directions

1. Halve the eggplant lengthwise. Then slice it into half rounds about an inch thick.
2. Sprinkle with 1/2 teaspoons salt and keep aside.
3. Heat oil in a pan.
4. Fry the eggplant slices on medium flame for 6 minutes or until lightly golden.
5. Add more oil if need be. Drain on paper towels once you remove the slices.
6. Now, in the same oil, lightly fry the carrots and onions on medium flame for 10 minutes. Keep aside.
7. In a bowl, combine the meat, half the garlic, 1/2 teaspoons salt, 1/2 teaspoons pepper, 1/2 teaspoons cumin and cayenne.
8. Form into small balls.
9. Fry on medium flame for 10 minutes.
10. Drain on clean paper towels.
11. Combine in a bowl the water, remaining salt, garlic, pepper and cumin.
12. Stir well and keep aside.
13. Arrange slices of eggplant on the bottom of a casserole.
14. Place carrot rounds on top of it followed by slices of tomatoes.
15. Spread meatballs evenly between the tomato slices.
16. Pour the water mixture on top.
17. Cover and bake in a 350F preheated oven for 1 hour.
18. Serve hot from the casserole.
19. Enjoy!


Hasa Al-Khadr (Vegetable Soup)

Ingredients

# 2 tablespoons olive oil (use the extra virgin if possible)
# 2 carrots , peeled and diced about 1/4 inch
# 3 medium potatoes , peeled and diced about 1/2 inch
# 1 medium onion , diced
# 4 medium tomatoes , diced
# 3 garlic cloves , crushed
# 1 cup fresh cilantro , chopped fine
# 7 cups vegetable broth (or mixed broth and water half and half)
# 2 tablespoons grated fresh ginger (a MUST)
# 2 teaspoons salt
# 1 teaspoon black pepper
# 1 teaspoon ground cumin

Directions

1. Heat the oil in a 6 quart (or larger) saucepan on medium heat. Add carrots, onions, garlic and ginger. Stir-fry about 8 minutes.
2. Add potatoes, tomatoes and cilantro. Stir fry another 5 minutes.
3. Add remaining ingredients. Increase heat to high and bring to a boil. Lower heat to simmer. Cover and cook about 45 minutes or until vegetables are tender.


Iraqi Taghrib

Ingredients

# 1 whole chicken , cut in pieces without skin ask your butcher to do that part (or you can use lamb)
# 2 onions , chopped finely
# 4 garlic cloves , crushed

1 (8 ounce) can chickpeas , with liquid
# 1 1/2 tablespoons curry powder (to taste)
# 1/3 cup coriander , chopped
# salt
# black pepper
# 1 chicken stock cube (Maggi seasoning)

1 (8 ounce) can chopped tomatoes
# 2 liters water
# 3 tablespoons tomato puree
# 5 medium potatoes , cut in 4

Directions

1. Fry the chicken pieces in some oil, or deep fry, and set aside.
2. Fry the onion and garlic; add the liquid of the chickpeas; and put in all the spices.
3. Add the chicken stock, chopped tomatoes and 2 liters water. Wait until it boils and than add the tomato puree.
4. Add the potatoes, chickpeas, and chicken; let it boil until the potatoes are done.
5. Serve over cut up bread or basmati rice. When you serve it over rice, make sure you use less water or more tomato puree, to make the sauce thicker.
6. P.S. You can replace the chicken for lamb or chicken breasts, and you can add some veggies such as carrot, sweet pepper, green beans, etc., or you can even add some sweet potato or pumpkin.
7. The Iraqi people put in whatever they have leftover; be creative and add what you like.


Iraqi Shabbat Chicken

Ingredients

# 1 whole stewing chicken
# 300 g tomato puree
# 300 g okra
# 1 lemon
# 500 g basmati rice
# 2 onions
# 1 liter water

Directions

1. Chop onions and place in a large oven casserole dish adding tomato puree and about 1 litre of water.
2. Place chicken on top of onions and put into a pre-heated oven at about 150C for about 3 1/2 hours.
3. When cooked, remove chicken and place to one side.
4. Take half the juices with the puree and onions and put into a saucepan. Add the okra, salt, pepper and lemon juice and bring to the boil, simmer gently for 30 minutes. If tinned okra is used, drain well before use.
5. Wash Basmati rice throughly and add to the rest of the juices in the casserole dish, add some more water to just cover and place back into the oven to cook for a further 1 hour.
6. When the rice is cooked, portion up the chicken and add to the top of the rice and cook for a further 1/2 hour.
7. The rice is now a wonderful reddy/golden colour with the taste of the chicken infused.
8. Serve altogether with the Okra sauce.


Laham Ajeen (Flat Lamb Pies)

Ingredients

Yeast dough

* 5-6 cups plain flour
* 1 envelope active dry yeast
* 2 cups water
* 2 teaspoons sugar
* 2 teaspoons salt
* 2 tablespoons oil

Lamb topping

* 1 large onion , finely chopped
* 2 tablespoons oil
* 2 cloves garlic , finely chopped
* 500 g finely ground lamb
* 1 1/2 cups tomatoes , chopped and peeled
* 1 1/2 cups zucchini , grated
* 2 tablespoons chopped parsley
* 1/2 teaspoon dried thyme
* 1 small chili , seeded and finely chopped
* salt
* fresh ground black pepper

Directions

1. Sift flour into a large mixing bowl and warm in a low oven.
2. Dissolve yeast in 1/4 cup warm water, and stir in the remaining water and sugar and salt.
3. Remove about 2 cups flour from bowl and keep aside.
4. Make a well and pour the yeast mixture into the center and blend in a little of the flour to thicken the liquid.
5. Cover with a cloth and leave until frothy.
6. Stir in the rest of the flour in a bowl to make a soft dough, adding oil gradually.
7. Beat by hand for 10 minutes.
8. Turn onto a flour dusted board and knead until smooth and elastic, using just enough flour from the reserved flour to stop the dough sticking.
9. Shape into a ball.
10. Oil bowl, put dough in and turn over to oil top.
11. Cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour.
12. Meanwhile make the topping.
13. Gently fry the onion inoil until transparent, add garlic and increase heat.
14. Add lamb and stir over high heat until juices evaporate and meat starts to brown.
15. Add the remaining topping ingredients, cover and simmer over gentle heat for 30 minutes, removing the lid towards the end of coking so that the excess moisture can evaporate.
16. The mixture should be thick.
17. Allow to cool.
18. Punch down the dough and turn onto a floured board.
19. Knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball.
20. Roll out each ball to a 12 cm round and place on greased baking sheets.
21. spread a generous tablespoon of topping on each and bake at 220 deg C/425F for 12-15 minutes until cooked.
22. Serve hot or cold.


Browned Eggplant (Aubergine) With Yogurt

Ingredients

# 1 large eggplant (about 1 1/2 pounds)
# 1/4 cup olive oil , for oven frying eggplant
# 1 1/2 cups plain low-fat yogurt
# 1 garlic clove , grated
# 1/2 teaspoon salt
# 1/4 teaspoon ground cumin
# 1/4 teaspoon coriander powder

Directions

1. Wash eggplant, cut off stem and peel it into stripes.
2. Cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces.
3. Soak eggplant pieces in warm salted water for about 1/2 hour.
4. Put a heavy plate on the pieces to keep them submerged.
5. Drain eggplant pieces.
6. Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer.
7. Broil them in the oven, turning once.
8. About 10 minutes.
9. Mix together yogurt, garlic, salt, cumin and coriander.
10. On a flat big platter, arrange eggplant pieces in a single layer (pieces may overlap a little).
11. Spoon yogurt mixture all over the eggplant.
12. Sprinkle with chili, and garnish with parsley and tomato.
13. Serve with warm bread.
14. If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers.
15. Combine and garnish just before serving.


Traditional Iraqi 'casserole'- Tepsi Baytinijan

Ingredients

# 2 large eggplants
# 2 large tomatoes
# 1 large onion
# 6 garlic cloves
# 1/3 kg ground beef
# 2 medium potatoes
# 3 tablespoons tomato paste
# pepper
# salt
# corn oil

Directions

1. Peel the eggplant in wide stripes and remove stems. Cut the eggplant into rounds about 1" thick.
2. Peel and slice the potatoes into 1" thick round slices, set aside. Slice the onions the same way. Peel the garlic and crush it using one of those little garlic contraptions. Slice the tomatoes.
3. Heat about 1/2 cup of oil in a non-stick pan and fry the eggplant slices until each piece is light golden. In the same oil, lightly fry the potatoes- they don't have
4. to cook all the way through. Set aside. In the same pan, fry the onion, and set aside. Drain the fried pieces on some paper towels.
5. Mix the ground beef, half of the crushed garlic and salt and pepper to taste. Make small meatballs and fry them. Set aside.
6. Mix about 2 1/2 cups of water with 3 tablespoons of tomato paste, the remainder of the crushed garlic, salt (about 3 teaspoons), and pepper (preferably white pepper) and -- you guessed it -- set aside.
7. In a baking dish, arrange the eggplant pieces so they slightly overlap (do 2nd layer if necessary.) On top of the eggplant, arrange the potato slices, then the onion, then the slices of tomato on the very top. Arrange the meatballs in between the tomato slices, spreading them evenly. Pour the tomato paste mixture on top of all of this. Arrange the meatballs in between the tomato slices, spreading them evenly.
8. Bake in a pre-heated oven at 170-180 c, for 45-60 mins, be careful not to burn --
9. This dish is served with Basmati rice or any other kind of rice -- we prefer Basmati or 'Ammbar'.


Iraqi 'summag' Salad - Sumac Salad

Ingredients

# 2 large cucumbers
# 1 large tomato
# 1/4 medium onion
# 1 tablespoon sumac
# salt
# olive oil

Directions

1. Peel the cucumbers in stripes. Slice the cucumbers in half, length-wise. Slice these halves into semi-circles, each no more than 1-2 mm thick. Put the cucumbers in the salad bowl.
2. Chop the tomato into 'salad size' pieces- not too large and not too small. Add to the cucumber.
3. Slice the onion into long, pieces and add to the tomato and cucumber.
4. Drizzle about 1 tablespoon of olive oil over the salad and add the sumac and salt to taste. Mix well. Enjoy.


Kidney Bean Tashrib

Ingredients

# 1 cup red kidney beans , soaked over-night
# 2 pieces round flat bread (Iranian bread)
# 2-4 eggs (i prefer 2 eggs or person)
# 1/2 cup corn oil (or any oil you use)
# 1 lemon

Directions

1. Boil the beans on medium heat until tender, about 1 hour.
2. Tear the bread into medium-sized pieces.
3. Put the bread pieces in the pot with the beans on fire in order to get moistened by the liquid of the beans. Let it sit for about one minute and then remove the bread pieces and beans with flat ladle in the serving plate (preferably a shallow bowl).
4. Put corn oil in a frying pan on a medium-high heat until it becomes very hot.
5. Fry the eggs in this hot oil (you will notice that the eggs will become somewhat bubbly because of the high heat of oil, which is the right thing to be); season with salt.
6. Pour the entire contents of the pan over the soaked pieces of bread and kidney beans.
7. Serve tashrib immediately with green onions or wedges of white onions and lemon wedges to squeeze over the tashrib if you like.
8. The best drink that goes well with this recipe is cold yogurt.
9. Enjoy.

 

[hayat_yahya]

as-salaamu alaykum,

you can find iraqi recipes here:

http://fooddownunder.com/cgi-bin/search.cgi?q=iraqi
http://www.sooogood.org/recipe.html
http://recipes.wikia.com/wiki/Category:Iraqi_Recipes
http://iraqrecipes.blogspot.com/
http://www.shiachat.com/forum/index....opic=234938766
http://www.iraqicookbook.com/contents/intro/main.html

ma as-salaama.

 

[BrotherInIslam7]

:salam2:

Thanks for sharing sister Hayat . Thats a lot of recipes. Insha'Allah will read them gradually.. seem interesting

 

[allah is with me]

yummy...seems awesome....
thanks for posting honey...
i'll try to make the iraqi food...
by seeing this thread LOL

 

[hayat_yahya]

:salam2:

Thanks for sharing sister Hayat . Thats a lot of recipes. Insha'Allah will read them gradually.. seem interesting

yummy...seems awesome....
thanks for posting honey...
i'll try to make the iraqi food...
by seeing this thread LOL

afwan
inshallah you try to cook them or taste them (BII i assume you don't cook )...

 

[BrotherInIslam7]

afwan
inshallah you try to cook them or taste them (BII i assume you don't cook )...

:salam2:

haha sister hayat.. the old stereotype on brothers.. I cook a lot actually. I am a college student away from home so I need to cook. Plus I enjoy cooking. Always been a foodie and I love trying cuisines from the Middle east.

The ones you posted look great. Insha'Allah will try one of them maybe.. haha.. and ask you questions.

 

[allah is with me]

afwan
inshallah you try to cook them or taste them (BII i assume you don't cook )...

i dont cook?...
oh! sis, i can cook...
but just if i know the recipes lol...
inshallah, i will cook that iraqi food tomorrow, or might be today...
just pray that every likes it :shymuslima1:

 

[BrotherInIslam7]

i dont cook?...
oh! sis, i can cook...
but just if i know the recipes lol...
inshallah, i will cook that iraqi food tomorrow, or might be today...
just pray that every likes it :shymuslima1:

:salam2:

haha sis.. let us know how it turns out.. because I am going to be experimenting soon too Insha'Allah

 

[allah is with me]

:salam2:

haha sis.. let us know how it turns out.. because I am going to be experimenting soon too Insha'Allah

oh my gosh!...
i guess no one will like it...
coz,this time, i am preparing something by own myself (without takig any one help)...
before, i would take my moms help, or my sisters...
but, now, i guess its better to prepare it by myself.....
allah knows how it will turn....
but its my duty, to prepare it nice...
when ever i prepare and give others, i see their faces , how will they turn...
till now, every say that, the food which i prepare is nice....
they never say it awesome (mashallah) :shymuslima1:....
this time, they have to say this, and they will say this (inshallah):shymuslima1:

 

[hayat_yahya]

:salam2:

haha sister hayat.. the old stereotype on brothers.. I cook a lot actually. I am a college student away from home so I need to cook. Plus I enjoy cooking. Always been a foodie and I love trying cuisines from the Middle east.

The ones you posted look great. Insha'Allah will try one of them maybe.. haha.. and ask you questions.

then mashallah akhi, it is good that you know too cook hamdulillah!
the recipes i posted are common iraqi dishes
as for the questions, well i am not a good cooker but i am trying to improve my cooking skills inshallah!

i dont cook?...
oh! sis, i can cook...
but just if i know the recipes lol...
inshallah, i will cook that iraqi food tomorrow, or might be today...
just pray that every likes it :shymuslima1:

well i know few iraqi recipes which are not posted here, i took pictures of my iraqi white beans (fasulyiah) vvv

 

[BrotherInIslam7]

oh my gosh!...
i guess no one will like it...
coz,this time, i am preparing something by own myself (without takig any one help)...
before, i would take my moms help, or my sisters...
but, now, i guess its better to prepare it by myself.....
allah knows how it will turn....
but its my duty, to prepare it nice...
when ever i prepare and give others, i see their faces , how will they turn...
till now, every say that, the food which i prepare is nice....
they never say it awesome (mashallah) :shymuslima1:....
this time, they have to say this, and they will say this (inshallah):shymuslima1:

:salam2:

Insha'Allah it will be great sis.. They will all be licking their fingers hehe..

then mashallah akhi, it is good that you know too cook hamdulillah!
the recipes i posted are common iraqi dishes
as for the questions, well i am not a good cooker but i am trying to improve my cooking skills inshallah!


well i know few iraqi recipes which are not posted here, i took pictures of my iraqi white beans (fasulyiah) vvv

:salam2:

The fasulyiah looks great sis hayat.. Insha'Allah will try those recipes soon.

 

[allah is with me]

well i know few iraqi recipes which are not posted here, i took pictures of my iraqi white beans (fasulyiah) vvv

..well,thanks sis!....
do you know the recipes also. and if , then post it!!.....

 

[hayat_yahya]

..well,thanks sis!....
do you know the recipes also. and if , then post it!!.....

IRAQI FASULYIAH (pics up ^^^)

Ingredients

• 1 cup dry white beans, soaked over-night and cooked in the morning until they are half-done
• 400 g lamb
• 1 medium onion, finely chopped
• 4 tablespoons tomato paste
• 1 cup crushed tomatoes
• 1 teaspoon curry powder
• salt and pepper

Directions

1. put the lamb meat in a pot, cover with water.
2. bring to the boil,let it boil for about 30 minutes, lower heatand let it simmer for about 1 hour.
3. in another pot, fry the onions in corn oil on medium heat until it becomes transparent.
4. add the beans and tomato paste,stir for about 1 minute until the mixture is well-blended.
5. add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
6. bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes.
7. serve with rice and green salad.