Truffles have gained widespread attention in the culinary world lately, becoming a favourite among chefs and food-lovers alike. Not to be confused with the chocolate confectionery of the same name, truffles are a type of fungus that grows near the roots of certain trees.
Nolen gurer ice cream is not like the usual ice cream. It’s a fusion masterpiece, blending traditional sweet notes with creamy textures. Apart from its heavenly taste, the gooey yet slippery, finger-licking consistency of the nolen gur elevates the experience of consuming it to a sinful level.
Masgouf is one of the most popular Iraqi dishes – traditionally cooked on the shores of the river Tigris, a seasoned butterflied carp cooked next to an open fire. Originating in the basin of the Tigris and Euphrates rivers, grilled fish has been around since the Babylonian times. It’s one of those unique, exotic foods you just have to try in Baghdad.
Iraqi cuisine has developed over the course of a long and rich history. Pache, a veritable witch’s brew of sheep offal is celebrated as rare delicacy, having its origin in early Mesopotamian civilisation. Another charm that adds on to the wacky tinge of this adventure food is that is made with a Sheep’s (or goat’s or lamb’s) head, the stomach and its hooves (cleaned and processed under sanitary measures) boiled slowly, mashed up and served with khubz (flatbread) sunken in hot, watery and oily broth.