It’s impossible to avoid thoughts of war and destruction when one thinks of Iraq. However it isn’t all doom & gloom …

The region known as Mesopotamia, is most often referred to as humanity’s cradle of civilisation. It was here that mankind first began to read, write, create laws, and live in cities under an organised government.

One of Iraq’s distinctive plants is licorice, which has been used for thousands of years for its health benefits. Warriors in ancient armies found that chewing it kept them from getting thirsty. For 5,000 years Iraqis have been keeping bees. Honey is an important source of food and income for many Iraq families.  The famous children’s story Ali Baba and the Forty Thieves was written in Iraq about 1,000 years ago.

After a fair bit of research I found the following recipes: Kubbat Mousel (layers of burghul with a thin layer of minced meat), Fasangoon (chicken in pomegranate and walnut sauce), Samak Masgouf (seasoned grilled fish) and Kleicha (filled pastry).  From an Iraqi cookbook, I decided to cook Timman Jazar (rice with carrots).  I served it with red wild rice.

My rating: 7/10 – it had a nice flavour and the rice added a good texture to the dish.  Bern wasn’t so keen,  apparently the cinnamon ‘got up his nose’ :-p

For 2 people with a bit leftover

250g minced meat

2 large carrots

1 large onion

1 tbsp garam masala

½ tsp cinnamon

Salt and black pepper

Vegetable oil for cooking

200g red wild rice

Rinse the rice in cold water

Chop the onions and carrots into small cubes

Cook the minced meat with the garam masala, until slightly brown

Add the chopped onion, season with salt and black pepper; continue cooking for 5-10 minutes over a medium heat

Add the chopped carrots and cinnamon and cook for about 15 minutes, adding a little water

Meanwhile, cook the rice (I did this in the microwave for 15 mins and then let stand for 15 mins)

Add the cooked rice to the meat & veg mixture and serve