Articles on Iraqi Cuisine, Including - Rose Water, Halloumi, Halva, Tahini, Fenugreek, Kebab, Semolina, Samosa, Ayran, Biryani, Jameed, Sujuk, Mujaddara, Mahlab, Assyrian Cuisine, Lahmacun, Tursu, Amba (Condiment), Markook, Maqluba (Paperback)

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Hephaestus Books represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Hephaestus Books continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge. This particular book is a collaboration focused on Iraqi cuisine.More info: Tabbouleh]], a popular Levant]]ine salad. Iraqi cuisine or Mesopotamian cuisine has a long history going back some 10,000 years - to the Sumerians, Akkadians, Babylonians and Assyrians. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals - the first cookbooks in the world. *Maqluba, an upside-down rice and eggplant casserole, hence the name which is literally translated as "upside-down." It is sometimes made with fried cauliflower instead of eggplant and usually includes meat - often braised lamb. *Margat Baytinijan, an eggplant (aubergine)-based dish of the Balkans and the Middle East. All versions are based primarily on saut ed eggplant and tomato, usually with minced meat. *Sfiha, a pizza-like dish traditionally made with ground mutton rather than the more modern addition of lamb, or beef in Brazil. They are "open faced" meat pies with no top dough. Sfiha were much like dolma; simply ground lamb, lightly spiced, wrapped in brined grape leaves.