I am posting these recipes for many of the parents and spouses of those serving or having served in our armed forces. Both of my sons served in the Marine Corps and I am a very proud father. I have included a brief history of Iraqi food for those interested. I am not a computer whiz and was not able to put these recipes in a file format but you can cut and past as you please. Request the files and if I get a chance I will send them to you. I am a fairly accomplished cook and can tell you most of these recipes are straight forward, simple and very different and delicious. I have a couple of curry dishes that I will try to post that my son told me tasted like dishes he had in Iraq. On a side note there was a very kind family that took my son in why he was there and fed him. They had to sneak through their back yard so the insurgents wouldn't see them and kill the family. I wish I could meet them and thank them. If you know someone who has served tell em thanks from me.
Turshi Pickles
1. Place 13 cucumbers on the bottom of the jar. Make sure to arrange them in an organized manner.
2. Over the layer of 13 cucumbers add the following spices: 1 chilli pepper, 4 cloves garlic, 2 bay leaves.
3. Repeat this process of layering nine cucumbers and then adding exactly the same amounts of spices until the jar is almost full.
4. Add 1 Tsp ground allspice.
5. Add warm water and sea-salt in the following manner: for each cup of warm water add 1 heaping Tsp of sea-salt.
6. When the water is just ½ an inch below the top of the jar add the sprigs of dill so that they are on top of the cucumbers.
7. Close the jar and put it on a flat plate in a place that gets sun.
8. Wait 3-4 days until the color of the cucumbers turns to khaki green.
9. Enjoy the most delicious cucumbers pickles you will ever eat.
Timman
Iraqi Rice
Ingredients:
3 cups jasmine rice
4 tbsp olive oil
Directions:
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 for everyone to share.
Teshreeb
Ingredients:
1 whole chicken, cut in pieces without skin (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 litters hot water
3 tablespoons tomato puree
5 medium potatoes, cut in 4
Method:
Fry the chicken pieces in some oil, or deep fry, and set aside. Fry the onion and garlic; add the liquid of the chickpeas; and put in all the spices. Add the chicken stock, chopped tomatoes and 2 litters water. Wait until it boils and than add the tomato puree. Add the potatoes, chickpeas, and chicken; let it boil until the potatoes are done. 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. 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.
The Iraqi people put in whatever they have leftover; be creative and add what you like
Shorbet Addas
Lentil soup
Ingredients :
1 cup red lentils
1/4 cup rice
1 large onion chopped
1 tsp. salt
1 tbs. curry powder
1/2 tsp. ground cumin
6 cups boiling water
3 tbs. olive oil
Method:
Place the lentils and rice in a bowl and wash in warm water. In a nonstick pot, saute the onions in oil and add the spices. Pour the hot water over the onions and simmer for 5 minutes.
Strain the lentils and rice and add the the pot mixture. Bring to boil and simmer for 25 minutes. Skim the scum that develops on top. Stir the lentil to make sure it does not stick to the bottom of the pot. Add the salt and more spices if you like. You could fry some onions and add them to the soup.
Shorba bi Dja
Iraqi creamy chicken soup with rice
Ingredients:
½ cup long-grain rice
2 tbsp vegetable oil
1 onion, finely chopped
1½ pounds chicken wings
½ tsp turmeric
½ tsp ground cardamom
1½ tsp salt, or to taste
freshly ground pepper to taste
10 cups water
½ cup red lentils, well washed
Method:
Wash the rice well. Place it in a large bowl of cold water and soak for 2 hours, then drain and set aside. In a soup pot, heat the oil over medium heat. Add the onion and cook, stirring often, until soft and translucent. Add the chicken, turmeric, cardamom, salt, pepper and water. Cover and bring to a boil. Lower the heat and add the rice and lentils. Gently simmer until the rice has softened and the soup has become thick and creamy, about 2 hours (skim off any foam that may rise to the surface, and stir occasionally to make sure that the rice does not stick to the bottom of the pot). When the soup is creamy, remove the chicken wings from the pot. Discard the skin and bones, shred the meat, and return it to the pot. Taste and adjust for seasonings. Serve hot. Recipe serves eight.
Shorba bi Dja
Iraqi creamy chicken soup with rice
Ingredients:
½ cup long-grain rice
2 tbsp vegetable oil
1 onion, finely chopped
1½ pounds chicken wings
½ tsp turmeric
½ tsp ground cardamom
1½ tsp salt, or to taste
freshly ground pepper to taste
10 cups water
½ cup red lentils, well washed
Method:
Wash the rice well. Place it in a large bowl of cold water and soak for 2 hours, then drain and set aside. In a soup pot, heat the oil over medium heat. Add the onion and cook, stirring often, until soft and translucent. Add the chicken, turmeric, cardamom, salt, pepper and water. Cover and bring to a boil. Lower the heat and add the rice and lentils. Gently simmer until the rice has softened and the soup has become thick and creamy, about 2 hours (skim off any foam that may rise to the surface, and stir occasionally to make sure that the rice does not stick to the bottom of the pot). When the soup is creamy, remove the chicken wings from the pot. Discard the skin and bones, shred the meat, and return it to the pot. Taste and adjust for seasonings. Serve hot. Recipe serves eight.
Makhlama bil Sbenagh
Iraqi Spinach Omelet
Ingredients :
1 pound fresh spinach - chopped
6 large eggs - beaten
1 medium onion - chopped
1/4 cup chopped parsley
1/4 cup chopped fresh dill
2 Tablespoons vegetable or canola oil
3/4 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon pepper
1/4 teaspoon chilli powder
Method:
In a large non-stick skillet over medium heat, saute onion in oil with curry powder and turmeric until onion is translucent and tender - about 5 minutes.
Add spinach, parsley, dill, salt and pepper. Stir occasionally until spinach has cooked down to a 1/4 of it's size - a couple minutes. Press down and flatten mixture in the skillet with the back of a spatula. Pour beaten egg on top and cover. When egg is nearly set, flip the omelet and cook the top side for 30 to 45 seconds until completely set. Finally cut into wedges and serve.
Serves 4 people
Lis-san el Qua-thi
Ingredients:
2 large eggplants
½ - 1 cup corn oil (if frying eggplant)
Stuffing:
2 lbs lean ground meat
1 medium onion (1 cup) finely minced
1 tsp salt
¼ tsp black pepper
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
½ cup lemon juice
1 tsp salt
½ tsp pepper
1 tsp turmeric
Method:
Peel eggplant, trim off the top and bottom. Stand eggplant up on cutting board and slice vertically, ⅛" 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°F.
Laham Ajeen
Description:
Flat lamb pies. Many Middle East countries have a version of this. This is the Iraqi version. These freeze well and can be served cold.
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
1½ cups tomatoes, chopped and peeled
1½ cups zucchini, grated
2 tablespoons chopped parsley
½ teaspoon dried thyme
1 small chile, seeded and finely chopped
salt
fresh ground black pepper
Method:
Yeast dough:
Sift flour into a large mixing bowl and warm in a low oven. Dissolve yeast in ¼ cup warm water, and stir in the remaining water and sugar and salt. Remove about 2 cups flour from bowl and keep aside. Make a well and pour the yeast mixture into the center and blend in a little of the flour to thicken the liquid. Cover with a cloth and leave until frothy. Stir in the rest of the flour in bowl to make a soft dough, adding oil gradually. Beat by hand for 10 minutes. 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. Shape into a ball. Oil bowl, put dough in and turn over to oil top. Cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour. Meanwhile make the topping.
Lamb topping:
Gently fry the onion in oil until transparent, add garlic and increase heat. Add Lamb and stir over high heat until juices evaporate and meat starts to brown. 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. The mixture should be thick. Allow to cool.
Punch down the dough and turn onto a floured board. Knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball. Roll out each ball to a 12 cm round and place on greased baking sheets. spread a generous tablespoon of topping on each and bake at 220°C / 425°F for 12 – 15 minutes until cooked. Serve hot or cold.
Kibbe Hammoud
This is a typical Iraqi dish not found in any other Arab country. The Kibbe are made with rice and meat cooked in a sauce of tomato garlic and lemon. It is eaten in a soup plate with the sauce as a soup.
Ingredients:
1½ lb. of minced Lamb with fat
6 medium chopped onions
1 lb. lean Beef with no fat, minced very fine
1 lb. washed and soaked rice
pinch of saffron in a few drops of rose water in 2 tablespoons of hot water
salt and mixed spice
For Kibbe Hammoud
6 cloves garlic chopped
2 peeled and chopped tomatoes
2 tablespoons of tomato paste
1 lamb stock cube
3 lemon juice
one cucumber, peeled and cut into thin finger shapes
salt, pepper and handful of mint
corn oil to fry
Method:
Mix chopped onions with minced Lamb, in a food processor, then add spices, salt, and saffron with rose water. Keep aside as the filling.
Grind the soaked rice to powder.
Add the mince Beef and salt, mix and put twice in food processor.
Fill the Beef mixture with the Lamb and onions mixture, make a torpedo shape with moist hands.
If not using it the same day, freeze them.
To cook Kibbe Hammoud
Fry tomatoes and garlic and tomato paste, in a little oil, add water, lemon cube, salt and pepper.
When boiling put the Kibbe inside one by one and let them cook for ½ hour.
Add the cucumber and cook for further 20–30 minutes, till the cucumber is cooked but still firm and the Kibbe are cooked inside (test one). Sprinkle the dry mint and serve with the soup.
Kibba Shuander
Beetroot Soup
Ingredients:
1 tablespoon olive oil
2 onions, finely chopped
5 tomatoes, finely chopped
5 large beetroot, peeled and chopped
1⁄2 tablespoon sugar
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
2 teaspoons tamarind or lemon juice or pomegranate syrup
Kibba:
1 cup rice flour
3⁄4 cup water
Filling
1 cup minced lamb
1 onion, finely chopped
1 cup flat-leaf parsley, finely chopped
1 tablespoon ground turmeric
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
Method:
This is a classic Iraqi stew made with kibba – small meat dumplings encased in a rice-flour dough.
To make the stew, heat the oil in a deep saucepan and sauté the onions on a medium heat until softened. Add the tomatoes, beetroot and sugar, season with salt and pepper and simmer for 15 minutes on a low heat. To make the kibba, mix the rice fl our and water to make a dough. Additional fl our or water may be required to achieve the correct consistency. To make the filling, mix the lamb with the onion, parsley, turmeric, salt and pepper in a bowl. Moisten hands and take 1 tablespoon of the dough in the palm of your hand. Place ½ teaspoon of the filling in the middle of the dough and work the dough to surround the filling.
Drop the kibba into the simmering stew and leave them to cook for 10 minutes. Add the tamarind juice and serve with steamed basmati rice.
Khinta
Stuffed Beef Pockets
Description:
Stuffed beef pocket. The Khinta is a winter dish for the Sabbath, substantial and filling. The stuffed pockets can be made any size from 3 inches square to 6 inches. The Wheat and 1 small pocket per person can be served for lunch. For a completely different taste experience, add 6 hard-cooked eggs in the shell to the pan to cook along with the wheat and beef. The eggs should be served for Sabbath breakfast. Makes 2 or more pockets: double the recipe if necessary.
Ingredients:
1 lb boneless chuck or similar meat, cut into very thin slices about 4 inches square
1/3 cup half-cooked rice
1/2 cup assorted meat bits, beef, chickens, gizzards, cut into small dice
1/8 tsp ground cinnamon
1/8 tsp pepper
1 tsp salt
1 tsp beef or chicken fat, cut into a small dice (optional)
Method:
Take 2 slices of the beef and sew up 3 sides with a needle and strong thread to prepare a pocket for stuffing. Mix the rice, meats, cinnamon, pepper, salt and fat together as the stuffing. Stuff the pockets and sew up the open end. Set aside.
Notes:
The Khinta may be cooked at any time during the week as I often do. Prepare all the steps and put the pan in the oven about 8 a.m. Bake for 10 hours
Iraqi Taghrib
Description:
This is an Iraqi recipe eaten by the poor people in Iraq since it is so simple, but the taste is kingly. It is a kind of soup/stew served over cut up pieces of large flatbread. You eat it with your hands and serve it with spring onion; you take a bite of the food and then a little bite of the spring onion (if you like). I am just trying to describe the way the Iraqi's eat it. The food doesn't look like it was served in a restaurant but believe me the taste is lovely!!!!! If you don't like the idea of bread, you can serve it with Basmati rice.
1 whole chicken, cut in pieces without skin ask your butcher to do that part (or you can use lamb or chicken breasts)
2 onions, chopped finely
4 garlic cloves, crushed
1 (8 ounce) can chickpeas (Garbonzo beans), with liquid
1 1/2 tablespoons curry powder (to taste)
1/3 cup coriander(cilantro), chopped
salt and black pepper
1 chicken stock cube (knorr or Maggi)
1 (8 ounce) can chopped tomatoes
2 liters (quarts) water
3 tablespoons tomato paste
5 medium potatoes, cut in quarters
Method:
Fry the chicken pieces in some oil or deep fryer and set aside. Fry the onion. After liquid forms add garlic. When the onions are clear add the liquid of the chickpeas and put in all the spices. Add the chicken stock, chopped tomatoes and 2 liters water. Wait until water boils and than add the tomato paste. Add the potatoes, chickpeas and chicken and let it boil until the potatoes are done. 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. You can add some veggies to this such as carrot, sweet pepper, green beans or you can even add some sweet potato or pumpkin.
Iraqi people put in whatever they have leftover; be creative and add what you like.
Iraqi Shabbat Chicken
Ingredients:
1 whole stewing Chicken
12 ounces tomato puree
½ pound okra
1 lemon
1 pound basmati rice
2 onions
1 quart water
Method:
Chop onions and place in a large oven casserole dish adding tomato puree and about 1 quart of water. Place Chicken on top of onions and put into a pre-heated oven at about 300 degrees for about 3 1/2 hours. When cooked, remove Chicken and place to one side. 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 canned okra is used, drain well before use. Wash basmati rice thoroughly 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.
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. The rice is now a wonderful reddish/golden color with the taste of the Chicken infused. Serve altogether with the okra sauce.
Iraqi Kebabs
Ingredients:
1½ pounds boneless lamb, beef, or chicken cut into medium-sized cubes
1/3 cup soy sauce
1/3 cup cooking oil
¼ teaspoon ground pepper
Juice of 1 lemon
1 clove garlic, crushed
1 large green pepper, seeds removed, cut into 12 pieces
1 large red onion, peeled and cut into pieces
12 cherry tomatoes, or three tomatoes, cut into quarters
12 fresh mushrooms
Salt
½ teaspoon ginger
Method:
Measure soy sauce, oil, lemon juice, ginger, pepper, and garlic into a large mixing bowl. This is marinade; reserve about 3 Tablespoons of it to use later.
Add the meat cubes to the marinade in the mixing bowl, and stir to coat all the meat thoroughly. Cover the bowl with plastic wrap and refrigerate several hours or overnight.
Prepare vegetables. Remove meat from the refrigerator, pour off marinade, and throw away. Assemble 6 kebabs by alternating meat cubes, green pepper, tomatoes, and mushrooms on skewers. Brush with the marinade you set aside earlier.
Cook outdoors on a charcoal or gas grill, or broil in the oven, 3 to 4 inches from the heat source for 5 to 7 minutes. Brush with marinade (as needed) during cooking to prevent drying. Sprinkle with salt and pepper before serving.
Serves 6.
History of Iraqi Cuisine
The history of Iraqi cuisine has very long roots back in time. It goes back some 10,000 years - to the Sumerians, Akkadians, Babylonians, Assyrians and ancient Persians.Tablets found in the ruins left by these ancient peoples show recipes prepared in the temples during religious festivals - in reality the first cookbooks in the world. Iraq, the Mesopotamia of the ancients, was home to many dazzling and sophisticated civilizations, highly advanced in their times, in all fields of knowledge, including the culinary arts. However, it was in the medieval era when Baghdad was the capital of a large Muslim Empire that the Iraqi kitchen reached its zenith. However, after the destruction of Baghdad by the Mongols in 1258 A.D., this world-class cuisine declined, but was somewhat revived in the last century by the commercial and cultural interaction with the countries of the Mediterranean area and the world beyond. Today, the foods of Iraq reflect this rich inheritance as well as strong influences from the culinary traditions of Turkey and Iran and the Greater Syria area. Because of all these traditions and complex influences, Iraqi cuisine is enormously rich and varied.
Tigris river on Baghdad
Today and as in the other countries of the Middle East, chicken and, especially lamb are the favourite meats. Because of this large consumption of lamb and other meat, Iraqi cuisine is rich in protein and iron. With the exception of most appetizers and salads, regular daily dishes are usually based on red meat - in many cases, marinated with garlic, lemon and spices, then grilled over charcoal. However, even though the grilling of Kabab (skewered chunks of lamb or chicken) is the most preferred, quzi (grilled whole lamb stuffed with rice, almonds, raisins and spices) and Kubbah (minced meat ground with Burghul or rice and spices) are close runners-up. Unlike the other neighbouring Arab countries, Iraqis add raisins and other fruits to their stuffing's for fowls. Stuffed vegetables such as Dolma, are much favoured, as is rice. Hardly any meal is served without rice - usually Basmati variety, grown in the swamps of the south and west of Baghdad. Butter and yogurt are other essentials in Iraqi cooking. Often food is prepared with butter, while yogurt is often consumed with the main meal as a drink or sauce, or just as a side dish. Burghul (cooked, dried, then crushed wheat) is often found on the menus - having been a staple in the country since the days of the ancient Assyrians. The various geographic nature of Iraq has played a main role in the diversity of the local menus. In the south where the land is flatter and richer with rivers water the rice production is higher and that is been reflected in the southern menus, while in the north where the high mounts the production of other cereals such as wheat, barley, maize is more suitable and gave naturally different ingredients and some times to same the cuisines.
Eggplant Rolls
Kabobs rolled in Eggplant
Succulent slices of Eggplant are rolled around spicy Kufta (meat patties) and simmered in flavorful tomato sauce. The neat presentation of the dish renders it suitable for formal occasions.
Ingredients:
For the Kufta meat patties:
1 ½ lbs lean meat
3 tablespoons flour or breadcrumbs
1 small onion, grated
1 clove garlic, grated
1/4 cup parsley, chopped
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon chile peppers, to taste
1/4 teaspoon black pepper
1/4 teaspoon ginger
1/4 teaspoon allspice
3-4 eggplants cut lengthwise into ½ inch strips then salted in a strainer
For the tomato sauce:
3 medium tomatoes, skinned and diced or 1 (15 ounce) can diced tomatoes, do not drain
3 tablespoons tomato paste, diluted in 3 1/2 cups hot water (one 6-ounce can) or 1 cup tomato sauce diluted in 2 1/2 cups hot water or 3 1/2 cups tomato juice
1/4 cup fresh basil, coarsely chopped or 1 teaspoon dried basil
1 teaspoon sugar or honey
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup parsley to garnish
Method:
Pat eggplant dry with paper towel then brush with olive oil. Broil on both sides, about 10 minutes or until soft and browned in spots (they do not need to be fully cooked). Mix Kufta ingredients, and knead briefly. Divide into 18 pieces, and form each into an elongated, oval shaped patty, about 3 1/2 inches long. Broil patties turning once to brown on both sides, about 10 minutes (again they do not need to be fully cooked). Make 18 rolls by putting a Kufta patty crosswise at one end of a spread eggplant slice. Roll up the eggplant slice around the Kufta (this roll is traditionally secured by tying it with a parsley stalk softened in hot water). Arrange finished rolls side by side, seam side down, in a glass baking pan, 11-by-7 inches or approximate size. Spread diced tomatoes on rolls. Add basil, sugar, salt and pepper to diluted tomato paste or sauce or juice. Heat until it starts to bubble, or microwave for 3 minutes on high. Pour liquid all over the rolls. There should be enough liquid to cover them. Add a little hot water if needed. Bake in a preheated oven at 400 degrees F. loosely covered for about thirty minutes or until sauce is bubbly and nicely thickened. Garnish with chopped parsley and serve with warm bread or cooked rice along with salad.
Arabian Pita Bread
Ingredients:
1 tablespoon instant yeast
1 1/2 cups water
1 -2 teaspoon sugar
3 cups flour
1 tablespoon nonfat dry milk powder
1/2 teaspoon salt
6 tablespoons oil
Method:
Mix yeast, water and sugar. Set aside. In a large bowl, combine flour, dried milk and salt. Pour in the oil and yeast/water mixture and stir well. You might need to add more flour or water, depending on the absorbency of the flour. Knead dough briefly, divide into 18 egg sized balls. Place on a floured surface, cover and let rest for 15-30 minutes. Roll one ball out and cook in a skillet until large "bubbles" form. Flip pita over and cook the other side for a few more minutes. flatten it out with a spatula. Keep bread warm (wrap in a towel or place in a Ziploc bag) while cooking the rest of the bread.
These freeze well.
