Iraq Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Iraq's culinary scene right now
Iraq's culinary landscape in 2025 celebrates ancient Mesopotamian heritage while embracing modern influences. From clay tablets to modern tables, Iraq's timeless cuisine connects present to 4,000-year food history. Masgouf (grilled fish from Tigris River) remains national dish - Abu Nawas district Baghdad waterfront famous. Can take 45 minutes-3 hours to prepare - order ahead recommended. Baghdad claims best masgouf but anywhere near rivers with carp delicious. Iraqi Dolma unique - fresh herbs, vine leaves from Mesopotamian plains create distinct flavor. Iraqi Biryani different from South Asian version - nuts, raisins add sweetness balancing rice spices. Kubba variations found nowhere else: Kubba Halab (rice crust), Kubba Mosul (flat disc), Kubba Shorba (tomato soup with meat patties). Ottoman period influenced Dolma becoming staple. Traditional recipes preserved despite modern challenges. Food historian Layla Jamil (Baghdad-born) documents unique preparations. No restaurant chains except Samad and Sajurif (locations in both Erbil and Baghdad). Iraqi Kurdistan maintains distinct food traditions. Street food culture thriving - kubba vendors everywhere. Home cooking remains strong - multigenerational recipe transmission. Food deeply connected to hospitality, identity, resilience.
Food Safety Tips
Essential food safety information to help you enjoy Iraq's cuisine safely and confidently.
Always drink bottled water
Tap water not safe for drinking in most areas of Iraq. Always use bottled water for drinking, brushing teeth, and ice cubes. Water infrastructure affected by decades of conflict. Stick to sealed bottled water from reputable brands.
Choose busy vendors with high turnover
Iraqi street food can be delicious when chosen carefully. Look for busy stalls where food is prepared fresh - high turnover ensures freshness. Masgouf, kebabs, kubba from popular vendors generally safe. Avoid pre-cut fruits or foods sitting out in heat.
Be especially cautious in warm weather
Iraq's hot climate means food safety particularly important. Avoid dairy products, rice dishes, or meat that has been sitting at room temperature. Fresh-grilled meats, freshly prepared kubba, and hot stews safest options.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options available in Iraqi cuisine include dolma (stuffed vegetables without meat), fasolia yabsa (bean stew), shorba (lentil soup), various salads, rice dishes, and flatbreads. Traditional restaurants offer vegetable-based mezze. Communicate clearly as meat stock may be used in seemingly vegetarian dishes.
vegan
LOW AVAILABILITYVegan options limited but possible. Rice, lentils, beans, vegetables, flatbreads (verify no dairy/eggs), fresh fruits. Many dishes contain butter, yogurt, or meat. Baghdad has limited vegan awareness - communicate dietary needs very clearly. Iraqi Kurdistan may have more options in Erbil.
gluten-free
LOW AVAILABILITYGluten-free options challenging in Iraq as bread (samoon, khubz) central to meals. Naturally gluten-free: rice dishes, grilled meats/fish (verify no bread crumbs), vegetable stews, salads. Avoid kubba (bulgur), most bread, pastries. Limited gluten-free awareness - bring supplies if celiac.
halal
HIGH AVAILABILITYIraq is Muslim-majority country - virtually all food halal. All meat slaughtered according to Islamic law. No pork products. Alcohol restricted but available in some areas (Kurdistan region more liberal). Restaurants, street food, home cooking halal-compliant. One of easiest countries for halal dietary observance.
kosher
VERY LOW AVAILABILITYKosher food unavailable in Iraq with virtually no Jewish community remaining (historically significant population now mostly emigrated). No kosher restaurants, facilities, or certified products. Best strategy: vegetarian options or self-catering. Fish requires scales (masgouf - carp - not kosher). Pre-trip preparation essential.
Common Allergens
Nuts
MEDIUM PREVALENCEAlmonds, walnuts, pistachios used in Iraqi biryani, desserts (baklava), and garnishes
COMMONLY FOUND IN:
Dairy
MEDIUM PREVALENCEYogurt, butter, cheese used in various dishes and as accompaniments
COMMONLY FOUND IN:
Gluten
HIGH PREVALENCEWheat-based bread (samoon, khubz) and bulgur (kubba) staples in Iraqi cuisine
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Iraq's food culture for travelers.
Masgouf
Iraq's national dish - grilled fish (traditionally carp from Tigris River) marinated in olive oil, sumac, turmeric. Fish butterflied, propped upright on sticks around fire - smoke and flames directly grill fish. Preparation time 45 minutes to 3 hours - order ahead highly recommended. Abu Nawas district (Baghdad waterfront) particularly famous. While Baghdad claims best masgouf, anywhere in Iraq/Iraqi Kurdistan near river with fresh carp should be delicious. Iconic preparation method unique to Iraq. Served with lemon, onions, flatbread, tomatoes. Cultural symbol - celebrations, family gatherings. Found in fish restaurants along rivers. Reflects Mesopotamian fishing heritage dating thousands of years.
Dolma
Stuffed vegetables with rice, meat, herbs - Iraqi version unique. During Ottoman period, Dolma became staple evolving with local ingredients. Baghdad food historian Layla Jamil explains 'Iraq's Dolma unique - fresh herbs, vine leaves from Mesopotamia's fertile plains create distinct flavor sets it apart.' Vegetables stuffed: capsicums (bell peppers), eggplant, grape vine leaves, zucchini, tomatoes. Filling: rice, ground meat, fresh herbs (parsley, dill, mint), tomato. Cooked in tomato broth. Vegetarian versions without meat. Found in homes, traditional restaurants. Labor of love - family activity. Served with yogurt. Reflects Ottoman influence adapted to Iraqi ingredients.
Iraqi Biryani
Distinct from South Asian counterpart - Iraqi biryani fragrant rice studded with nuts, raisins, spices. Baghdad chef Mustafa Hassan explains 'Nuts and raisins add sweetness that balances spiciness of rice, making it complex yet comforting dish.' Made with basmati rice, chicken/lamb, almonds, raisins, cardamom, cinnamon, saffron. Sometimes includes fried onions, tomatoes. Sweet-savory balance characteristic. Celebration dish - weddings, special occasions. Found in traditional restaurants. Reflects Persian/Indian influence adapted to Iraqi taste preferences. Served with yogurt, salad.
Kubba
Crispy bulgur dumplings filled with spiced meat - ancient Babylon origins. Over time, transitioned from royal delicacy to Iraqi street food staple. 'Walking through Baghdad, you'll see people enjoying it everywhere,' says food vendor Mahmoud Al-Saleh. Outer shell: bulgur wheat (cracked wheat), semolina. Filling: ground meat (lamb/beef), onions, spices. Deep-fried until golden, crispy. Iraq has several notable kubba versions found nowhere else: Kubba Halab (rice crust), Kubba Mosul (flat and round as disc), Kubba Shorba (tomato soup with meat patties). Street food vendors, homes, restaurants. Each region has specialty version. Comfort food, celebration food. Reflects Mesopotamian culinary heritage.
Tepsi Baytinijan
Renowned and popular meal in Iraq - each household has unique way of preparing. Typical Iraqi comfort food stew with simple flavors that are deep and fulfilling. Casserole consisting of fried eggplants wrapped around small spiced meatballs, grilled in tomato sauce. Every Iraqi family has own way of making it with distinct variations. Lamb or beef meatballs layered with eggplant, variety of other vegetables (potatoes, peppers, tomatoes). Baked until vegetables tender, flavors melded. Served with rice, flatbread. Home cooking staple. Found in traditional restaurants. Reflects Iraqi love of eggplant preparations. Comfort food - satisfying, family-oriented dish.
Quzi (Qoozi)
Festive Iraqi dish - whole roasted lamb served on bed of rice with nuts, raisins. Lamb slow-roasted until tender, falling off bone. Rice cooked with lamb broth, mixed with fried almonds, raisins, sometimes carrots. Garnished with parsley. Centerpiece of celebrations - weddings, holidays, important gatherings. Labor-intensive preparation - whole lamb roasted. Found in upscale restaurants, special occasions. Reflects Iraqi hospitality - impressive presentation, generous portions. Iraqi Kurdistan particularly known for quzi. Symbol of abundance, celebration.
Tashreeb (Tashrib)
Traditional Iraqi layered dish - bread soaked in lamb/chicken broth with meat. Flatbread (samoon/khubz) broken into pieces, layered in bowl. Hot lamb/chicken broth poured over bread until absorbed. Topped with shredded meat (lamb/chicken), sometimes chickpeas, vegetables. Garnished with fried onions, pine nuts. Humble dish transformed into satisfying meal. Found in homes, traditional restaurants. Breakfast dish or main meal. Reflects Iraqi bread-based cuisine. Variations throughout regions - some add tomato, some lemon. Comfort food utilizing simple ingredients.
Fasolia (Fasûlî)
Mix of cannellini beans (white beans) with broth - staple in many restaurants. While served worldwide, there is certain fondness for it in Middle East. Often if not on menu, may be served as complimentary first dish. Fasolia Yabsa - beans cooked with tomatoes, onions, garlic, sometimes meat. Vegetarian versions common. Served with rice, flatbread. Simple, nutritious, filling. Home cooking favorite. Found everywhere - restaurants, street vendors, homes. Kurdish styled rice often accompanies. Comfort food - warming, satisfying. Reflects reliance on legumes in Iraqi cuisine.
Shorba (Lentil Soup)
Staple in many restaurants - served worldwide but certain fondness in Middle East. Often if not on menu, served as complimentary first dish. Red or yellow lentils cooked with onions, garlic, cumin, sometimes tomato, lemon juice. Pureed smooth or left chunky. Garnished with lemon, parsley, crispy fried bread. Nutritious, filling, comforting. Ramadan favorite - breaks fast. Found everywhere - homes, restaurants, street vendors. Vegetarian-friendly. Simple ingredients create satisfying result. Reflects Middle Eastern soup traditions.
Samoon (Iraqi Bread)
Diamond-shaped Iraqi flatbread - national bread. Baked in clay ovens (tanoor), distinctive diamond/oval shape with scored center. Chewy texture, slightly crispy crust, soft inside. Eaten with every meal - breakfast (with cheese, jam), lunch/dinner (scoops stews, wraps kebabs). Fresh from bakery best - bought throughout day. Ubiquitous - every neighborhood has bakery. Fundamental to Iraqi dining - replaces utensils, soaks up sauces. Simple ingredients - flour, water, salt, yeast. Baking skill important for proper texture. Cultural staple - comfort, tradition, sustenance.
Kleicha (Date-Filled Cookies)
Traditional Iraqi cookies filled with dates, nuts, or both. Sweet pastry dough filled with date paste (most common), walnuts, pistachios, or coconut. Shaped into rounds, crescents, or molded designs. Spiced with cardamom, rose water. Baked until golden. Holiday specialty - Eid, weddings, celebrations. Found in bakeries, homes. Served with tea. Every family has recipe variation. Labor-intensive - hand-shaping traditional. Reflects Iraqi sweet-making heritage. Symbol of hospitality - offered to guests.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Iraq's diverse culinary traditions.
Iraqi Kebabs
Grilled meat skewers (lamb, chicken, beef) marinated with spices, grilled over charcoal. Served with flatbread, salad, pickles. Popular street food and restaurant dish throughout Iraq.
Falafel
Fried chickpea/fava bean balls seasoned with herbs and spices. Served in flatbread with salad, tahini sauce, pickles. Popular vegetarian street food option.
Tabbouleh
Fresh parsley salad with bulgur, tomatoes, onions, lemon juice, olive oil. Refreshing side dish served with meals throughout Iraq.
Allergens:
Hummus
Chickpea dip blended with tahini, lemon juice, garlic. Served with olive oil drizzle and flatbread. Essential mezze component.
Mujaddara
Lentils and rice cooked with caramelized onions. Simple, nutritious, delicious. Vegetarian staple served as main or side dish.
Labneh
Strained yogurt (yogurt cheese) served with olive oil, za'atar, vegetables. Breakfast staple with flatbread.
Allergens:
Bamia (Okra Stew)
Okra cooked with tomatoes, lamb/beef, onions, garlic. Served over rice. Popular home-cooked comfort food.
Iraqi Rice (Timman)
Fluffy basmati rice preparation - essential to Iraqi meals. Sometimes includes vermicelli noodles, always served with butter. Accompanies most dishes.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Iraq.
Baghdad & Central Iraq
Baghdad - capital & cultural heart - center of Iraqi cuisine. Masgouf (grilled fish) originated along Tigris River - Abu Nawas district waterfront famous. Tepsi Baytinijan (eggplant casserole), Tashreeb (bread soaked in broth), Kubba varieties staples. Historic trade routes brought diverse influences. Ottoman heritage visible in dolma, kebabs. Persian influence in rice preparations. Urban cuisine refined, diverse. Street food culture thriving - kubba vendors, kebab stands. Traditional restaurants preserve recipes. Home cooking strong - multigenerational transmission. Food reflects Mesopotamian heritage, modern influences.
Cultural Significance:
Baghdad cuisine represents Iraq's culinary heart - ancient Mesopotamian heritage meets Ottoman, Persian influences. Masgouf preparation method unique - fish propped upright around fire. Abu Nawas district fish restaurants cultural icons. Food deeply tied to Tigris River - lifeblood of civilization. Despite decades of conflict, food traditions preserved through home cooking, family recipes. Dining culture emphasizes hospitality, generosity. Food connects present to 4,000-year history.
Signature Dishes:
Key Ingredients:
Iraqi Kurdistan (Erbil, Sulaymaniyah, Dohuk)
Iraqi Kurdistan - northern Iraq - distinct food traditions. Kurdish cuisine emphasizes fresh ingredients, herbs, grilled meats. Tepsî (vegetable stew), Pel (dolma variations), kebabs popular. Breakfast culture strong - Kurdish breakfast spreads elaborate (honey, cream, cheeses, vegetables). Nomadic herding heritage influences - lamb, chicken main meats. Fasûlî (bean stew) with Kurdish-styled rice common. Shorba (lentil soup) staple. Erbil, Sulaymaniyah restaurant scenes vibrant. More liberal alcohol policies than central/southern Iraq. Food reflects Kurdish identity, traditions distinct from Arab Iraqi cuisine.
Cultural Significance:
Kurdish cuisine reflects distinct cultural identity within Iraq. Mountain geography influences ingredients - herbs, vegetables, lamb from highland pastures. Nomadic heritage visible in grilled meats, portable foods. Breakfast culture particularly strong - elaborate spreads social tradition. Food maintains Kurdish traditions, language, identity. Hospitality central - generous portions, multiple courses. Erbil, Sulaymaniyah restaurants preserve traditional recipes while embracing modern presentations.
Signature Dishes:
Key Ingredients:
Southern Iraq (Basra)
Southern Iraq - Basra region - coastal influences, date cultivation. Persian Gulf proximity brings seafood - fish, shrimp more common than central Iraq. Date palms abundant - Basra dates world-renowned. Rice cultivation in marshlands. Spicier food than northern Iraq - Gulf influences. Masgouf popular but also other fish preparations. Marsh Arabs (Ma'dan) maintain traditional foods. Rice-based dishes prominent. Tea culture very strong - Basra tea famous. Food reflects Gulf Arab influences, proximity to Iran, marshland resources.
Cultural Significance:
Basra cuisine reflects Iraq's southern maritime character. Date cultivation centuries-old - Basra dates prized globally. Marshlands provide unique ecosystem - rice, fish, water buffalo. Marsh Arabs preserve ancient traditions - food, lifestyle unchanged millennia. Persian Gulf proximity brings seafood diversity. Iranian influence visible in spice use, rice preparations. Tea culture particularly strong - Basra tea (with cardamom, saffron sometimes) famous. Food connects ancient Mesopotamia to modern Gulf region.
Signature Dishes:
Key Ingredients:
Sweet Delights & Desserts
Indulge in Iraq's traditional sweet treats and desserts.
Baklava
Layered phyllo pastry with chopped nuts (pistachios, walnuts), sweetened with syrup or honey. Crispy layers, rich filling. Found in sweet shops (halawiyat). Special occasions, celebrations, Ramadan. Iraqi version similar to Turkish/Arab but with local variations in syrup spicing.
Halawa (Halva)
Sweet tahini-based confection with pistachios or other nuts. Dense, crumbly texture, sweet sesame flavor. Served with tea. Found in sweet shops throughout Iraq. Breakfast item or dessert. Various flavors/varieties.
Znoud el Sit
Fried phyllo rolls filled with ashta cream (clotted cream/custard), soaked in syrup. Crispy outside, creamy inside, sweet. Served warm or cold. Special occasions, sweet shops. Popular dessert throughout Iraq.
Kunafa (Kanafeh)
Shredded phyllo dough layered with sweet cheese or cream, baked, soaked in syrup. Topped with pistachios. Served warm. Sweet shops, special occasions. Crispy-creamy texture contrast. Popular throughout Middle East with Iraqi variations.
Date-based Sweets
Iraq's date cultivation produces various sweets. Date-filled cookies (kleicha), date syrup (dibis), date balls with nuts, halwa tamur (date halva). Dates integral to Iraqi sweets. Naturally sweet, nutritious. Found everywhere - markets, sweet shops, homes.
Traditional Beverages
Discover Iraq's traditional drinks, from locally produced spirits to regional wines.
Arak (in Christian/secular areas)
Anise-flavored distilled spirit, traditionally consumed in Christian and secular communities. Served with water (turns milky white), ice, mezze. Note: Alcohol restricted in many areas of Iraq, more available in Iraqi Kurdistan and Christian communities.
Soft Beverages
Discover Iraq's traditional non-alcoholic drinks, from local teas to refreshing juices.
Iraqi Tea (Chai)
Strong black tea brewed with cardamom, served sweet in small glasses (istikans). Essential to Iraqi hospitality - offered to guests always. Served throughout day - after meals, with sweets, during conversations. Tea houses social centers. Sometimes served with fresh mint.
Ayran (Yogurt Drink)
Savory yogurt drink diluted with water, salt. Served cold. Refreshing accompaniment to kebabs, biryani, heavy meals. Aids digestion. Found everywhere - restaurants, homes, bottled in stores. Similar to Turkish ayran, Persian doogh.
Qamar al-Din (Apricot Drink)
Sweet apricot juice/nectar made from dried apricot paste. Bright orange color, sweet flavor. Ramadan traditional - breaks fast. Served cold with ice. Found in juice shops, supermarkets. Refreshing summer drink. Sometimes combined with rose water.
Turkish Coffee (Qahwa)
Finely ground coffee brewed in small pot (cezve/ibrik), served unfiltered in small cups. Strong, thick, sometimes spiced with cardamom. Grounds settle at bottom. Served after meals, social occasions. Coffee culture strong - reading coffee grounds (fortune telling) traditional.