Eat Out London!مطعم المسكوف العراقي Al Maskoof Iraqi
مطعم المسكوف العراقي - لندن AlMASKOOF ALIRAQI RESTAURANT - LONDON - HOME OF THE IRAQI KITCHEN
Some dishes include Kebab (often marinated with garlic, lemon and spices, then grilled), Gauss (grilled meat sandwich wrap, similar to Döner kebab), Bamieh (lamb, okra and tomato stew), Quzi (lamb with rice, almonds, raisins and spices), Falafel (fried chickpea patties served with amba and salad in pita), Kubbah (minced meat ground with bulghur wheat or rice and spices), Masgûf (grilled fish with pepper and tamarind), and Maqluba (a rice, lamb, tomato and aubergine dish).
Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, scallion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.Turshi, pickled vegetables in the cuisine of many Balkan and Middle East countries.
It is a traditional appetizer, meze for rakı, ouzo, tsipouro and rakia.Arab salad DipsHummus, with olive oil and pine nuts Baba ghanoush, a dish of baked aubergine mashed and mixed with various seasonings.Hummus, a dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.Muhammara, a hot pepper dip originally from Aleppo, Syria.Jajeek, an appetizer of Ottoman cuisine origin, also used as a sauce for souvlaki and gyros.
Beans and Fries Fasoulia, a soup of dry white beans, olive oil, and vegetables.Harissa, a dish similar to keşkek that is a kind of homogeneous porridge made of previously stewed and boned chicken and coarsely ground soaked wheat.Lentil soupMargat Bamia or simply Bamia, a stew made with okra and lamb or beef cubes and in a tomato sauce.Kebabs, a dish consisting of grilled or broiled meats on a skewer or stick.The most common kebabs include lamb and beef, although others use chicken or fish.Qeema, a minced meat, tomato and chickpea stew, served with rice.
Traditional garnishes for the masgouf include lime, chopped onions and tomatoes, as well as the clay-oven flatbreads common to Iraq and much of the Middle East.Margat Baytinijan, an aubergine based dish of the Balkans and the Middle East.