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.
What to film, what to say and what to get right: masgouf, charcoal grills, tashreeb and kahi, for creators in Dubai.
GITEX, the Global AI Show and every conference in between: how to host visiting colleagues at an Iraqi table.
Global Village closes at midnight or 1am; our branches stay open until 3am. What to order for a late Iraqi dinner.
Hungry after midnight? What to eat at an Iraqi restaurant open until 3am in Deira and Sharjah.
Tashreeb, patcha, qalia and hot kahi: the Iraqi dishes made for the UAE's cooler months, and when to eat them.
Erbil sits in Iraqi Kurdistan, and so does half our menu: where Kurdish and Iraqi cooking meet, and where they part.
Seven things that separate a real Iraqi kitchen from a menu with a few Iraqi names on it.
Meat-eaters, vegetarians, fish-lovers and first-timers at one table: how to order an Iraqi meal that works for everyone.
Samoon, torshi, amba and a plate of greens: the sides on every Iraqi table, and what each one is for.
Shared plates, bread as the spoon, the guest served first, tea to finish: how an Iraqi meal is eaten.
Real charcoal, hand-pressed kebab, tail fat and offal: the Iraqi grill, and how it differs from masgouf's wood fire.
Worked examples with real menu prices: what to order for two, four and eight people at an Iraqi table.
Shabbout, bunni, gattan and carp: the freshwater fish behind Iraq's national dish, and what we use in Dubai.
Kleicha and kahi in the morning, lamb on rice at lunch: the Iraqi Eid table, meal by meal.
Geymar, clotted cream, kaymak and qishta: four thick creams, and how Iraq's differs from the rest.
Flaky pastry, thick cream, honey or date syrup and tea: Baghdad's classic breakfast, and how to eat it.
Rice with a stew ladled over it: the everyday Iraqi lunch, and the qalia, tapsi and okra that go with it.
Two names, two dishes: Iraqi quzi is lamb over spiced rice; ouzi is a baked parcel of rice, peas and meat.
Bulgur, rice or potato shells: the kubba Iraq is known for, how they differ, and which to order.
Bread made to drink its broth: what the name means, how it relates to thareed, and the seven kinds we serve.
Masgouf, masgoof, maskoof, mazgoof: why Iraqi dishes have so many spellings, and a glossary of every one.
Half fish or whole, how many it feeds, and why you should call before you leave home.
Six things to check before you call it masgouf.
An honest list. Some dishes belong at the table.
The street where Sharjah eats Iraqi.
Same kitchen, same hours. The difference is the street.
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.