Iraqi cuisine has a long history due to countless ancient
civilizations such as the Sumerians, Akkadians, Babylonians and
Assyrians. In ancient ruins in Iraq, the oldest cookbooks in the
world have been found. Today, the cuisine of Iraq has influences
from the culinary traditions of neighbouring Turkey, Iran and
Syria. Some characteristic ingredients of Iraqi cuisine include
vegetables such as aubergine, tomato and garlic and cereals such
as rice and bulghur wheat. Other Iraqi culinary essentials
include butter, olive oil and olives and cheeses such as feta
and halloumi. Similarly with other countries of Western Asia,
chicken and lamb are the favourite meats. Most dishes are served
with rice and Bulghur wheat. Meals begin with Mezze which is an
appetizer. Some popular dishes include Kebab, Shawarma, Bamia
(lamb, okra and tomato stew), Quzi (lamb with rice, almonds,
raisins and spices), Falafel (fried chickpea patties served with
amba and salad in pita), Kibbeh (minced meat ground with bulghur
or rice and spic