The {Page-Turner-Cookbook} featuring
Iraq Is My Kitchen
Iraq Appetizers & Soups
Iraq Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
The cuisine of Iraq is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent1. It is influenced by Persian, Turkish, and Arab cuisines, and reflects the natural and historical diversity of Iraq.
Some of the most popular Iraqi foods are:
Masgouf (مسگوف): The national dish of Iraq, a grilled fish seasoned with salt and pepper, and served with pickles and cardamom tea.
Iraqi Dolma (دولمة): Stuffed vegetables, such as grape leaves, Swiss chard, eggplant, zucchini, and onion, cooked in a tomato-based sauce with pomegranate molasses and lamb meat.
Kleicha (كليجة): The national cookie of Iraq, a sweet pastry filled with dates, nuts, or coconut, and flavored with cardamom, rose water, and sesame seeds.
Iraqi cuisine also features a variety of rice dishes, breads, soups, stews, salads, and desserts, as well as dates, which are a staple fruit and a major export of the country.
Iraqi food is usually not very spicy, but it is rich in herbs and spices, such as cumin, coriander, mint, dill, cassia, and saffron. Iraqi cuisine is a reflection of the long and diverse history of Iraq, and a source of pride and joy for its people.
Some of the most popular Iraqi foods are:
Masgouf (مسگوف): The national dish of Iraq, a grilled fish seasoned with salt and pepper, and served with pickles and cardamom tea.
Iraqi Dolma (دولمة): Stuffed vegetables, such as grape leaves, Swiss chard, eggplant, zucchini, and onion, cooked in a tomato-based sauce with pomegranate molasses and lamb meat.
Kleicha (كليجة): The national cookie of Iraq, a sweet pastry filled with dates, nuts, or coconut, and flavored with cardamom, rose water, and sesame seeds.
Iraqi cuisine also features a variety of rice dishes, breads, soups, stews, salads, and desserts, as well as dates, which are a staple fruit and a major export of the country.
Iraqi food is usually not very spicy, but it is rich in herbs and spices, such as cumin, coriander, mint, dill, cassia, and saffron. Iraqi cuisine is a reflection of the long and diverse history of Iraq, and a source of pride and joy for its people.
Main Majadra lentils and rice 
Mujadara or Majadra is a Middle Eastern lentils and rice recipe with caramelized onions.
Just 3 ingredients make a easy vegan, protein-rich meal.
Serves: 6
• ¾ cup brown or black lentils
• 1 bay leaf
• 2 cups water
• 2 onions
• More olive oil
For the rice:
• 1 ½ cup rice
• 2 tbsp olive oil
• 3 cups water, boiling
• 2 cloves garlic, peeled and crushed
• 1 ½ tsp salt
• 1 tsp powdered cumin
• ¼ tsp ground cinnamon
• More salt and pepper to taste
Serves: 6
Preparation time:10 minutes
Cooking time:40 minutes
For the lentils:• ¾ cup brown or black lentils
• 1 bay leaf
• 2 cups water
• 2 onions
• More olive oil
For the rice:
• 1 ½ cup rice
• 2 tbsp olive oil
• 3 cups water, boiling
• 2 cloves garlic, peeled and crushed
• 1 ½ tsp salt
• 1 tsp powdered cumin
• ¼ tsp ground cinnamon
• More salt and pepper to taste
1. Rinse the lentils. Simmer them in 2 cups of water, with the bay leaf, until they are soft but not mushy. Depending on the quality of the lentils, this might take 30-40 minutes. Do not add salt. Add more water if it looks like they’re drying out, but if they finish cooking and there’s water left over, just drain them and return them to the pot.
2. Add salt to taste after the lentils are done. Remove the bay leaf.
For the rice:
1. Rinse the rice and allow it to drain almost dry.
2. Heat the oil gently and add the rice, stirring to coat the grains with oil.
3. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
4. Bring to a boil, then cover the pot and cook over low heat. Cook the rice until all the water has evaporated and the grains are tender and separate.
5. While the rice is cooking, slice the onions thinly.
6. Pour 2 tablespoons of olive oil into a non-stick pan and caramelize the onions over medium heat, stirring once in a while until they are very soft and golden, not brown and crisp.
7. When the onions are done – in 10-15 minutes – add the cumin, cinnamon and a little salt and pepper.
8. Final step: Fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the. Stir some of the caramelized onion in, and top the dish with the rest of the onions.
9. Serve warm, with cucumber yogurt sauce or tzatziki if desired.
2. Add salt to taste after the lentils are done. Remove the bay leaf.
For the rice:
1. Rinse the rice and allow it to drain almost dry.
2. Heat the oil gently and add the rice, stirring to coat the grains with oil.
3. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
4. Bring to a boil, then cover the pot and cook over low heat. Cook the rice until all the water has evaporated and the grains are tender and separate.
5. While the rice is cooking, slice the onions thinly.
6. Pour 2 tablespoons of olive oil into a non-stick pan and caramelize the onions over medium heat, stirring once in a while until they are very soft and golden, not brown and crisp.
7. When the onions are done – in 10-15 minutes – add the cumin, cinnamon and a little salt and pepper.
8. Final step: Fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the. Stir some of the caramelized onion in, and top the dish with the rest of the onions.
9. Serve warm, with cucumber yogurt sauce or tzatziki if desired.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in Iraq
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
1 Recipes
1 Main dishes