A family kitchen,
since 2003.

Iraqi cuisine is one of the oldest on earth. The land between the Tigris and Euphrates — ancient Mesopotamia, modern Iraq — gave the world agriculture, bread, and organized cooking. Dishes like Masgouf date back to Babylonian records from 1750 BCE. Quzi and slow-cooked lamb dishes are woven into the culture of Eid and hospitality across the Arab and Kurdish world. Dolma — stuffed vine leaves and vegetables — appears in nearly identical form across every cuisine that traces its roots to the Fertile Crescent.

At Kabab Erbil, we do not market this as novelty. It is simply the food we know how to cook. When you order Masgouf here, you are eating a dish with a documented 3,700-year history, prepared using techniques that have not changed in living memory.

In Iraqi culture, a guest is not just a customer — they are a responsibility. The Iraqi concept of muruwwa (مروّة — generosity and noble character) dictates that a host provides more than was asked for. That is why every table at Kabab Erbil begins, without being ordered, with soup, salad, fresh-baked bread, and tea. It is not a restaurant promotion. It is the Iraqi way of saying you are welcome here.

When you book catering with us, the same principle applies. We do not send platters and leave. We set up, we serve, and we make sure your guests feel hosted — not just fed.

Mr. Azad Omar — Founder & Head of Culinary Direction. Over 30 years of experience in Iraqi and Kurdish cuisine. Born in Erbil. Opened Kabab Erbil Dubai in 2003. He has never used a recipe card — the dishes are memorised and taught in person.

Our kitchen team is a core group of Iraqi and Kurdish chefs, most of whom have been at Kabab Erbil for more than 10 years. Training is done in-house, by demonstration, the traditional way.