Misk Iraqi Restaurant

Masgouf

Iraq's national dish — whole fish split and grilled over an open fire with turmeric and tamarind, smoky and falling off the bone

Quzi

Slow-roasted whole lamb over fragrant rice studded with almonds and raisins — the kind of dish that takes all day to build

Tashreeb

Tender braised lamb or chicken ladled over torn flatbread to soak up the spiced broth — a deeply comforting Iraqi staple

Dolma

Grape leaves and vegetables stuffed with seasoned rice and meat, cooked until the flavors meld into something far greater than the parts

Kubba

Fried bulgur shells packed with spiced ground meat — crispy outside, savory and rich within, best eaten straight from the fryer

Iraqi Biryani

Fragrant long-grain rice cooked with meat and warm spices in the Iraqi tradition — subtler than South Asian versions, focused on clarity of flavor

Samoon Bread

Diamond-shaped Iraqi flatbread baked to order — chewy, slightly charred, and the essential vehicle for everything on the table

Iraqi Tea

Strong black tea served in small glasses with sugar on the side — the correct way to end a meal here