A taste of
the table.

Large flat kubba with a fine bulgur-wheat casing filled with spiced minced lamb and onions, fried until golden and crisp.

Coarsely ground lamb seasoned with our proprietary Kurdish-Iraqi spice blend — the dish that gave the restaurant its name. Served with fresh tannour bread, tomatoes and onions.

Whole bone-in lamb slow-cooked 8–10 hours with turmeric, black lime and warm spices until it falls from the bone, served over fragrant rice with fried almonds, raisins and pine nuts.

Slow-braised lamb ladled over crisp torn tannour bread soaked in rich meat broth — one of Iraq's oldest recorded dishes.

Hand-rolled vine leaves and stuffed vegetables filled with rice, minced lamb, herbs and a touch of pomegranate molasses — the Kurdish-Iraqi way, rolled fresh daily.

Whole fish split open, rubbed with tamarind, turmeric and salt, then slow-grilled upright over tamarind wood coals for 2–3 hours. The national dish of Iraq.