Masgouf, dolma, and quzi define Iraq’s food identity, centered on grilled meats, rice, and stuffed dishes. Masgouf, a split and fire-grilled fish, stands out as the most distinctive preparation, especially along rivers. Quzi features slow-roasted lamb served over rice with nuts and raisins, while dolma includes vegetables stuffed with rice and meat. Flatbreads like samoon accompany most meals, functioning as a constant alongside heavier dishes. The structure of meals is consistent, with rice and meat forming the base and vegetables or stuffed dishes adding variation.
