Mission: Learn to cook in Iraq’s food capital of Mosul (JULIE IN IRAQ)

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are lower in calories, while walnuts offer a similar texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often cheaper.

Julie introduces herself and her adventure in Iraq.

She mentions the dish laham ba'ajin and its ingredients: ground beef, veggies, and spices on dough.

Julie meets Om Ahmad at a New Year's Eve celebration and tries some dishes.

She expresses excitement to learn how to cook Mosul dishes from Om Ahmad.

Julie prepares to cook kibbe, which is made of spiced ground meat, onions, and grain, boiled in hot water.

She begins by pressing the dough out and rolling it with a wine glass.

Julie turns the slabs of dough into circles and lets the dough rest.

She pats the meat onto the dough and closes the kibbe.

Julie notes that the kibbe is ready when it begins to float in the water.

She moves on to prepare dolma, which involves different vegetables filled with a rice, vegetable, spice, and meat mixture.

Julie mentions that dolma exists throughout Iraq and varies by region.

She boils the dolma for around 30 minutes until ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens