The native cuisine of Qatar provides an interesting look into the tastes and cuisines typical of the area. With various dishes influenced by Indian, Iraqi, and North African cuisines as well as national specialties from other countries in the Gulf, Qatar’s traditional cuisine represents the cultural variety of the nation. Iraqi food often includes slow-cooked lamb that has been filled with almonds, raisins, and rice but there are other interesting foods as well that one must try.
Masgouf is a fish dish eaten all around Iraq and often referred to as the national dish of the country. The fish used to prepare masgouf is usually freshwater carp, which is butterflied, marinated, set on skewers, then grilled next to an open fire. To give it a crispy exterior, the fish is commonly covered with salt before cooking, while the marinating step can be omitted if the fish is fresh and of good quality. Although it is eaten throughout Iraq, the dish is especially popular in cities along the river Tigris. Originally, masgouf referred to the cooking technique, but today it is interchangeable with the dish. For the Iraqi people, eating is a ritual, and masgouf is an important part of that ritual.
Quzi is a very elaborate yet surprisingly straightforward traditional Iraqi meal. The two dishes—meat and rice—are sure to be a hit with everyone at the table. Along with Iraqi Dolma and Chicken Mandi, it’s a family favorite in my home and typically prepared for visitors. A lamb shoulder is often prepared until it is fall-off-the-bone tender and served over a bed of yellow rice that has been adorned with fried raisins and almonds. It is eaten with a side of yoghurt, fasolia, or an okra or tomato-based stew. Iraqi quzi is distinct because the lamb is boiled while entire spices are used to season it delicately.
Any dish that consists of broth-soaked bread topped with meat or veggies is referred to as tashreeb. This is so because the Arabic term tashreeb means to soak. It is a very traditional Iraqi idea that was originally a dish prepared by the underprivileged who could throw anything they had on hand into the stew and then serve it over bread to make it full. Typically an Iraqi flatbread is prepared during Tashreeb in that country. Make careful to taste the tashreeb as it cooks and adjust it to your preferences. Everyone has a distinct preference for their stews, so depending on the spice mix you choose, you can need more or less of a certain spice.
This mouthwatering vegan moutabal eggplant dip is created with only a few basic ingredients and goes great with pita bread and mezze plates. One of my favorite and most adaptable foods is eggplant (also known as aubergine in certain countries). They can be stuffed, roasted, grilled, marinated, and now smoked to make a delectable smoked eggplant dip. One of my favorite Persian dishes is this eggplant dip, also known as moutabal. It just requires five simple ingredients and is quite similar to baba ganoush but with a few minor variations. Tahini, olive oil, and garlic are mixed with the eggplant by Moutabal. In meanwhile, baba ganoush includes chopped tomatoes, pomegranate molasses, occasionally walnuts, and a tonne of seasonings.