What the dishes are, where they come from, and how to eat them. Written by the kitchen that has cooked them in Deira since 2003.
Hand-minced, hand-pressed, no filler. The varieties explained.
25 stews, written in cuneiform, around 1730 BC.
The Iraqi menu, decoded — dish by dish.
Three cuisines, routinely confused. Here is the line between them.
Baghdad's weekend breakfast, explained.
One of Dubai's densest food streets — what Al Muraqqabat in old Deira is known for, when to go, and how to find your way around it.
The three rice dishes at the centre of Iraqi cooking — how quzi, maqluba and tashreeb are each built, and which to order for a table.
How a kitchen from Erbil and Kirkuk ended up on Al Muraqqabat Street in 2003, why we never switched to gas, and what the second generation changed.
Kahi and kaymar, makhlama, tashreeb bajila and weekend pacha — a guide to the Iraqi breakfast spread and where to eat it in Dubai from 9 AM.
What Iraqi food actually is, what to order, and where to eat it in Dubai — from masgouf and quzi to kubba and the Iraqi breakfast most people miss.
From the rivers of Mesopotamia to Dubai.