Iraqi cuisine carries the flavours of Mesopotamia, Persia, the Levant and Anatolia.
- Masgouf — the national dish, wood-grilled carp.
- Dolma — vegetables stuffed with rice and meat, cooked in a tangy broth.
- Kubba Mosul — flat, crisp bulgur discs filled with spiced meat.
- Quzi — slow-roasted lamb on spiced rice.
- Tepsi baytinjan — aubergine bake with tomato.
- Geymar and date syrup — the classic breakfast.
- Tashreeb — bread soaked in rich broth.
- Samoon — diamond-shaped bread from the stone oven.
- Kleicha — date or walnut pastries.
- Chai — strong, sweet, cardamom-scented tea.
