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Iraq: Healthy Recipes from the Fertile Crescent

Season Four, 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!

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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.

May 25, 2008   |   0 comments
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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.

May 25, 2008   |   0 comments
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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.

Get recipe: Basra Date Tarts
May 25, 2008   |   66 comments
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Nawal Nasrallah is an expert on Iraqi Cuisine. In her book, Delights from the Garden of Eden, she gives recipes and the long history of food preparation in Iraq, from Ancient Mesopotamia on. To learn more visit: http://www.iraqicookbook.com

May 28, 2008   |   0 comments
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