"AN OUNCE OF SAUCE
COVERS A MULTITUDE OF SINS."
Iraqis have a deep appreciation for their own cuisine. It is considered a very “rich” and refined cuisine, as expensive meat is eaten at nearly every meal. This meat can be sheep, lamb, chicken, beef, goat or fish. Iraqis view each part of the animal as healthy and nutritious, and make sure to cook all the organs, including the heart, kidneys and liver, brain, feet, eyes, and ears. The only meat not commonly eaten in Iraq is pork, as it is forbidden for consumption by the Islamic religion.
Masgouf is considered the national dish of Iraq. It is an open cut freshwater fish roasted for hours after being marinated with olive oil, salt, curcuma and tamarind while keeping the skin on. Traditional garnishes for the masgouf include lime, chopped onions and tomatoes, and flatbread.
Tepsi Baytinijan is also very popular dish in Iraq. It is a baked casserole typically consisting of meatballs, aubergine, tomatoes, garlic, onions, and potatoes.