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Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. [1] [2] [3] Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world.
From the seventh Abbasid caliph Al-Ma'mun's recipe collection comes a sibagh made with whey, walnut, garlic, olive oil and murri. There are similar recipes meant for poultry dishes prepared with seasonings like ginger, pomegranate, spikenard, and cloves. A surviving poem about sibagh is attributed to Caliph Al-Mu'tamid: [3]
Fesenjān is flavored with pomegranate paste and ground walnuts (see bazha) [6] and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud. [7] It is traditionally made with eggplant and poultry (duck or chicken). [7] Fesenjān can also be made using balls of ground meat or chunks of lamb. Depending on the recipe, it can have a ...
Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners. Combine flour, salt and baking soda in a bowl and set aside. In a larger bowl, whisk egg and add brown sugar, mixing until smooth.
Place 3 tablespoons of the pomegranate juice in small bowl and sprinkle the gelatin over it. Let stand until absorbed. Heat 2 cups of the pomegranate juice and the sugar in a saucepan over high heat, stirring constantly to dissolve the sugar. Boil until the juice is reduced to 1 1/4 cups and the mixture is syrupy, about 10 minutes.
Pitted Olive, Pomegranate molasses, Walnut Zeytoon Parvardeh ( Persian : زیتون پرورده , romanized : Zeytun Parvarde , lit. 'Processed Olives') is an Iranian appetizer made from olives and its place of origin is Gilan province . [ 3 ]
Preheat the oven to 350°F. Coat a large sauté pan with olive oil, toss in 2 smashed garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat.
Muhammara (Arabic: محمرة "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.It is associated with Lebanon, [1] but is also found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Lebanese cultural influence, as well as in Western Armenian cuisine. [2]