What is a typical meal in Iraq

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Dilpak Wasim came to Augsburg from the Kurdish part of Iraq to study conflict research in the social sciences. There she met Simon and has recently been living with him in Mindelheim.

"At some point I want to go back to my homeland, but not without a plan. I want to do something good for my country. Something that has to do with my studies in social science conflict research in Augsburg. Here, in Iraq, there are enough conflicts to be analyzed. I believe. ”Dilpak Wasim on a possible return to Iraq

Recipes from Iraq's Kurdish cuisine

(the quantities are for four people)

NISKENA or light lentil soup

150 g red lentils
water
1 tbsp tomato paste
Pepper salt
mint

Bring the washed lentils to the boil in salted water and stir again and again. Do not lose sight of the fact that they boil over easily; add a little water regularly so that the lentils are just covered with water. Once the red lentils turn yellow, they are soft. Then stir in the tomato paste. Add black pepper and mint. Finally, season with salt. Turn off the stove and let the soup steep. The longer, the more intense the taste.

Serve with warm, freshly baked naan bread.

KUBBA or Kurdish rice dumplings

400 g rice pudding
a bit of salt
1 egg yolk
water
some oil

250 g ground beef
3 spring onions finely chopped
a handful of raisins
a handful of chopped almonds and walnuts
some 7 spice powder, Arabic-Kurdish
some curry, pepper and salt
1 tbsp tomato paste
some fresh parsley and mint

"The 7-spice powder smells so good. It reminds me of my homeland and the big bazaar. A whole mountain full of different spices. I miss that here."

Dilpak Wasim on 7 Arabic Kurdish Spice Powder

Cook the rice pudding in salted water according to the instructions on the package. A little curry is added for the yellow color. Check the consistency with your fingers after about 10 minutes. The rice should still be "firm to the bite" and crushable without sticking too much. Drain in the sieve and "squeeze out" the rest of the water. Add an egg yolk and knead until a firm dough is formed. Shape them into balls.

For the filling, the minced meat is fried in oil. Gradually add raisins, almonds, walnuts, spring onions and parsley. Then mix in the tomato paste, curry, the spice mixture and mint.
Now you need a sure instinct: First rub your hands with a little oil. Then press the dough balls flat and form a "bowl" in the palm of your hand. Cover this with a spoon of filling, fold it shut and press the edges together well. Roll into an oblong shape between your hands. Process the whole dough like this. Fry the kubba in hot oil until golden brown and drain on kitchen paper.

HALVA or Kurdish honey - the oriental dessert with a difference

60 g butter or unflavored oil
75 g flour
300 ml of warm milk
75-100 g sugar at will
3 dates chopped into small pieces
Chopped a handful of mulberries and walnuts each
Pinch of cinnamon and 3 cardamom pods

First fry the flour in hot oil until it is golden brown. Dissolve sugar in milk and pour into it. Stir until all the white lumps have dissolved. The mass should not stick to the bottom. Scatter the nuts, berries and dates, add cinnamon and cardamom. Stir well again and then pour into a bowl or mold that has been rinsed with cold water and smooth it out. Let cool in the refrigerator for at least two hours. Turn out and cut into slices before serving. Decorate with cinnamon and half a walnut.

Born out of the knowledge that 40 percent of Augsburg's residents have a migration background and that more are added every day, “Home in a bowl” was created, an Augsburg association that wants to connect people from all over the world. The website is full of recipes and cooking stories. Dilpak's Kubba can also be found in it!