Sweet coating for cakes and pasties - most often sugar-based and flavored.
Nasturtium leaves and flowers, used in salads.
The flavor that is extracted from any ingredient such as tea leaves, herbs or fruit by steeping them in a liquid such as water, oil or vinegar.
Thin slices of meat or fish which are stuffed and rolled. They may then be sauteed, grilled or baked.
Swiss specialty of macaroni, potatoes, onions, cheese and cream.
Iraqi food is rich and diverse, incorporating spices typical of Arabic cooking, such as saffron and mint. The preferred meats in Iraq are lamb, beef, goat, mutton and poultry; Muslims do not eat pork or pork products. As in other Middle Eastern countries, Iraqi meat dishes often combine vegetables and rice. Iraqui popular main courses include kebabs, which are skewered chunks of grilled meat; quzi, roasted and stuffed lamb; and kubba, which is minced meat with nuts, raisins and spices. Masgouf is a special dish made from fish that live in the Tigres river. Another popular dish is tripe, a dish made of cow's stomach. Most meals are accompanied by flat rounds of bread (samoons).
For dessert, people enjoy some of Iraq's local fruits, rice pudding, Turkish Delight, sesame cookies, or baklava, a pastry made with honey and pistachios layered between filo sheets.
The most widely consumed drinks in Iraq are coffee and tea. Arabic coffee is famous for its strong flavor. In Iraq, people brew their coffee thick and bitter, and serve it black. Tea is usually served in small glasses and drunk sweetened, without milk. Fruit juices and soft drinks are also popular.
Coffee flavored with Irish whiskey and topped with thick cream