Season 4, Spring 2008
Iraq: Healthy Recipes from the Fertile Crescent
Iraq has a rich tradition in the culinary arts stretching from ancient Mesopotamia to the present. We made three recipes inspired by Iraq's three largest cities: Springtime Kubba with Asparagus (Mosul), Tigris Trout with Rhubarb and Tahini Sauce (Baghdad), and Date Tarts (Basra). Eat your way through the fertile crescent!
COOKING SHOW
Tigris trout with rhubarb tahini sauce combines the river fish of the Tigris with our favorite Spring vegetable, rhubarb. In ancient Mesopotamia, people liked to eat fried fish with vinegar-based sauces. Our rhubarb and tahini sauce is the perfect match, for it is both tart and slightly sweet.
COOKING SHOW
Kubba is how "Kibbe" is pronounced in Iraqi dialect. In Mosul, they make their kibbe with bulgur, because of the wheat fields that surround the city. They also pride themselves on making the large flat versions of kubba. We made ours in a large cake tin, not quite as big as the real Mosuli version, but big enough for a family-style dinner. It is perfect for Spring with asparagus, chicken, and pinenuts.
COOKING SHOW
We love these Date Tarts, inspired by the date groves that have surrounded the city for millenia. The shell is made with dates, oatmeal, and walnuts, and filled with honey-sweetened yogurt. This is a rich, yet all-natural dessert recipe with a lot of heritage.
Other episodes from this season
- No Ruz: Persian New Year
- Amaranth: Grain of the Aztecs!
- History of the Black Pepper Trade
- Spring Sprout Safari!
- Breads of the World: Unite!
- Botticelli's La Primavera
- Iraq: Healthy Recipes from the Fertile Crescent
- Eating Local: Living on a 250 Mile Diet
- Goddess Dressings (Not Just Green)
- All About Coffee
