Bagels bagels and more bagels!!


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Ingredients:
2 teaspoons of active dry yeast
1 ½ tablespoons of granulated sugar
1 ¼ cups of warm water (you may need ± ¼ cup more, I know I did)
3 ½ cups (500g) of bread flour or high gluten flour(will need extra for kneading)
1 ½ teaspoons of salt

 

Preparation:
1. In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.

2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

3. Pour half of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want to result in a moist and firm dough after you have mixed it.

4. On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

6. Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the counter top (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured below). Repeat with 7 other dough rounds.

7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

8. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat broiler……you will broil each side of the bagel for about 20 seconds or until golden color.

9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).

10. If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above) to top the bagels and if you’re risky like me, make a combination of the toppings to top the bagels with, but before hand, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.

11. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.

12. Bake for 20 minutes, until golden brown.

13. Cool on a wire rack (or if you’re impatient like I am, slice one of these babies open, and spread some softened butter on it.

the bestttttttt recipe i have ever tried!!! enjoy!!

 

 

Kalecha


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This is a food staple in Iraq, the day just does not go on with out these cookies…they happen to be a big time favorite in my home and as you begin to experiment more and more the recipe changes and they just keep getting better. So this recipe, is mine, after years of messing with the dough and the date mix…I have found one I truly love.

The dough

4 c. flour

1 c. granulated sugar

1 c. butter

1 teaspoon cardamom powder

 

The filling

2  13oz packs of Ziyad brand baking dates

1 tbsp cardamom powder

1 tbsp anise seed

1/2 tbsp of coriander

1 tsp cinnamon

1 tsp rose water

2 tbsp butter

 

Egg wash-which is just a beaten egg and a tiny amount of water

 

Mix up all the ingredients for your dough and set it in the refrigerator

Then preheat your oven to 350F

in a heavy bottom sauce pan, melt the butter and add your dates. You will want to let them cook down a little and then add all your spices. Stir really well, sometimes I add a small amount of water to the mixture and it makes it more spreadable when you are ready to make the cookies. Once the mix is stirred up and all spices are mixed throughout the dates, remove it from the heat and set it aside to cool to room temp.

You are now ready to finish making the best cookie ever lol. So get your dough out, flour your working surface, roll out your dough into long rectangle pieces and spread the date mixture over it and roll it up. Then cut it into desired thickness, set on a cookie sheet, spread the egg wash over the top of each cookie and bake away!!!!!!!!!!! They are done when they are a perfect golden brown! Yummmm

Serve with tea….we do loool. Enjoy!!!!!!

 

Rocky Road Brownies


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Rocky Road Brownies Recipe

INGREDIENTS

3/4 cup butter, melted

1 1/2 cups white sugar

2 teaspoons vanilla extract

2 eggs

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1/3 cup chopped nuts of your choice

1/3 cup chocolate chips

3/4 cup miniature marshmallows

DIRECTIONS:

Preheat oven to 350 degrees. In a small bowl, combine marshmallows, almonds, and chocolate chips then set aside. In a medium-large bowl, mix (by hand) melted butter, sugar, and vanilla until blended. Add one egg at a time mixing/beating well. Add flour, cocoa, and salt and stir the batter until fully incorporated making sure you scrape the sides of the bowl including the bottom. Spray an 8×8 square pan with non-stick spray. Spread brownie batter inside the pan as evenly as possible. Evenly distribute the marshmallows/chocolate/almond mixture all over the top of the brownie batter. Using the back of a clean spoon, gently press down the topping mixture into the batter just enough so the topping is slightly packed down. Bake for 30 minutes or until done. Marshmallows will have a slight crisp edges. Allow to cool slightly before serving.  Brownies slice really nicely if completely cooled.

* These brownies are dense. Not cake-like or chewy. If you prefer a chewier brownie, substitute half the white sugar for brown.

Fruit tarts


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Sweet Pastry Crust:

1 1/2 cups (195 grams) all purposeflour

1/8 teaspoon salt

1/2 cup (113 grams) unsaltedbutter, at room temperature

1/4 cup (50 grams) granulated whitesugar

1 large egg, lightly beaten

Pastry Cream:

1 1/4 cups (300 ml) milk (whole or 2%)

1/2vanillabean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste

3 largeeggyolks

1/4 cup (50 grams) granulated whitesugar

2 tablespoons (20 grams) all-purposeflour

2 tablespoons (20 grams) cornstarch(corn flour)

1/2 tablespoon liqueur(Grand Marnier, Brandy, Kirsch) (optional)

Apricot Glaze: (optional)

1/2 cup (120 grams) apricot jam or preserves

1 tablespoon water

Topping:

3 cups (720 ml) fruit (raspberries, blackberries,strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.)

Sweet Pastry Crust:  In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)

Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 – 9 inch (20 – 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.

Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15minutesor until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.

Pastry Cream: Ina medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.) Siftthe flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.

Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract is using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.

Apricot Glaze:  Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). (Can also heat in the microwave.) Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.

To Assemble Tart:To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.

Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread thepastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.

Serves about 6-8 people.

Read more:http://www.joyofbaking.com/FruitTart.html#ixzz23co0wvOW

Chocolate chip cookie truffles?? Yep…I did


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So I came across this beauty online, although I can no remember where, I think on Pintrest…so I gave it a try and I was very pleased indeed, as were my kids….we made them last night and the majority are already gone. Nice huh? Big families and hungry kids will do that to you. lool. So here is the wonderful recipe and some pictures of what we did. They are not gorgeous like I have seen some websites show, but they are real. lol.

2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips

14 oz dark chocolate candy coating

directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week

Znoud al-Sit (lady’s upper arm) which are cream filled pastry rolls


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Well, let me just say that his was my first time ever making or even eating these, but it will not be my last, insha Allah. Making them took time, of course…but these are amazing. They are a pastry type dough with a custard type, rose water flavored cream filling drenched in a sweet syrup…topped with coconut or ground nuts, even chocolate I suppose. They are perfect for anything. You can change the flavor of the custard too I am sure….but being my first time trying the recipe I decided to do as the recipe said. I am happy with my results. Highly recommend trying it.

the dough:

2 c flour

1tsp baking powder

1/4 tsp salt

2 eggs beaten

2/3 c water

2 tbsp hot oil

flour for work surface and oil for frying as well

 

to make this dough, combine the flour and salt then stir in the eggs and water to make a medium soft dough…knead lightly

then drizzle the hot oil over the dough and knead lightly again and set aside for 10 mins

divide the dough into 22 walnut sized pieces, depends on preference also

sprinkle the surface with flour and begin rolling out each piece as thin as possible, you want them rectangular to make them into little cigar shapes.

when you fill them, you will roll them a little, tuck in the sides, and finish rolling. similar to grape leaves.

 

the filling

4 heaping tbsps of cornstarch

3 tbsps sugar

2 c whole milk

1 tbsp rosewater….orrrr if you want to change the flavor, use another of your choice

in a small heavy bottom pot, mix cornstarch and flour with sugar slowly stirring in milk until it is completely dissolved

on medium heat, bring to a boil until it becomes thicker but make sure to stir so as not to burn…7-10 mins total cooking time for this.

It should be similar to custard, thicker then pudding. Take it away from the heat and add your choice of flavor and mix it in.

 

syrup

2 cups sugar

1  and 3/4 c water

1/4 c honey

1 tbsp lemon juice

either 2 cardamom pods or 1 tsp rose or orange blossom water

combine all the ingredients in a small pot and let it boil, stirring with a wooden spoon.  set aside when finished

 

so, to put all of this together is easy….take the dough you have rolled and place custard in the middle. Roll them like cigars, tucking on each edge so there will be no leakage, and then finish rolling it until closed.

when you fry them, make sure the seam is facing down.

You can arrange them on a plate and then poor syrup on them or you can dunk them into the syrup like I did….works better for me.

I also garnished them with coconut…although you can garnish them as you like…I know if I put coconut on anything, my husband will eat it. Looool

I loveeeeeeeee this recipe, yes it is time consuming and work…but it is worth it.

Spritz cookies


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So, I went to a local thrift store here in Phoenix Arizona, and to my surprise I found theeeeee coolest thing ever…..a cookie press!!! My mom had one, and I remembered her as soon as I saw it. So, I bought it. I was imagining all the possibilities and things I plan to use it for. 2 bucks!!!! That is all I paid!! Big win!!! So i googled some recipes and this is the one I chose and used. They turned out awesome!!!! I have more to work on with pressing them, but it was fun!! I would recommend this for anyone who loves to “create bake” like me!!.

1 cup (227 grams) unsaltedbutter, room temperature

1/2 cup (100 grams) granulated whitesugar

1 largeegg

1 1/2 teaspoons purevanillaextract

2 1/4 cups (295 grams) all purposeflour

1/4 teaspoon salt

Read more:http://www.joyofbaking.com/SpritzCookies.html#ixzz1rQpYjBT3

German Chocolate Cake…just when you thought you were safe


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So, around these parts, we love cake…well not so much me or my husband, but for him, if it has anything coconut, consider it his. Which makes my life easier because if i want him to eat it…coconut on it LOL…so I tried this recipe and decided I love it. I hate boxed cakes because you can actually taste the difference, like…the actual cardboard. Maybe I am weird but my step-dad told me that once and I did not believe him until I did the test. I made 2 cakes, 1 box and 1 home made…bigggg big big difference. So, here is the recipe I used for this cake. Hope you enjoy it as much if not more then we did.

 

4 ounces (115 grams) semi sweet chocolate, chopped

2 1/4 cups (270 grams) cakeflour

3/4 cup (70 grams) unsweetenedcocoa powder(preferably Dutch processed)

1 1/2 teaspoonsbaking powder

1/2 teaspoonbaking soda

1/2 teaspoon salt

1 cup (240 ml) lukewarm coffee (or water)

1 cup (240 ml) buttermilk

1 1/4 cups (280 grams) unsaltedbutter, room temperature

2 1/4 cups (450 grams) granulated whitesugar

5 largeeggs, room temperature

1 1/2 teaspoons purevanillaextract

Coconut Pecan Frosting:

1 cup (240 ml) pecans

1 cup (200 grams) granulated white sugar

1 cup (240 ml) evaporated milk(can also use light or heavy cream)

3 large (60 grams) egg yolks, lightly beaten

1/2 cup (113 grams) unsalted butter, cut into pieces

1/8 teaspoon salt

1 1/2 cups (150 grams) sweetened or unsweetened shredded or flaked coconut

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly butter and flour (or spray with a nonstick vegetable/flour spray), and line the bottoms of three – 8 x 2 inch deep (20 x 5 cm) round baking pans with parchment or wax paper.

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature.

In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. 

In a small bowl, combine the coffee (or water) and buttermilk.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat to combine. Then add the melted chocolate and beat until incorporated.

Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.

Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 -35 minutesor until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. (I like to rotate the pans about halfway through baking to ensure even baking.) Remove from oven and place on a wire rack to cool for about 15 minutes. Butter or lightly spray with a non stick vegetable spray a wire rack before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.

Coconut Pecan Frosting:  Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop fairly fine.

In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat (about 5 minutes). Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).

To Assemble: Place one layer of cake (top facing down), on your serving plate, and cover with one third of the frosting. Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (sides of cake are left bare). The finished cake can be stored at room temperature for a 2-3 days or it can be refrigerated.

Serves 14-16 people.

Read more:http://www.joyofbaking.com/GermanChocolateCake.html#ixzz1quF7PpZi

Some history to read while you are sipping your tea


 

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I think one of the absolute coolest parts of Iraq is of course, the marshes. I love how the Tigris and Euphrates Rivers “marry” as my husband says…yet the do not combine. One is salt water and the other is fresh. Truly an amazing miracle from Allah/God. It also amazes me how Iraq Marsh Arabs build those houses that literally float around the marshes the way they do and they love like that!!! I mean yes, there are house boats and yachts….but not there. They are so natural and “earthy” it keeps me in awe when I look at the pictures. Can you imagine that? What if the house floated super far away?? It would terrify me….ahahahaaha! Random thoughts yes, but this is my blog so I am allowed for sure. 

So my in-laws are from the marshes as well, however not “in” the marshes. They have farms, which is very interesting to me because if I or we could live totally off the land, I so would. I really admire his family and everything that they do even with all the technology and “new” ways of life, they are still pretty much old school, so to say. Which is awesome.  So, I wanted to give some of the history of Al-Qurnah, Basrah…….which is exactly where my husband is from. It will not be boring…come and take a journey with me. 

Al-Qurnah, Iraq litterally means “the corner” so it says on wikipedia, and  is a pleasant little place 74 km north west of Basra at the very tip of the point named Shatt El-Arab where the two great rivers Tigris and Euphrates meet; a strategic position that has been the scene of conflicts for centuries. As legends have it, Qurna is the reputed site of the Gardens of Eden. It has been said, it was once a city built by Seleucus Nicator I in honor of his wife Apamea, the general who succeeded Alexander the Great on the latter’s death on the Tigris. From the pictures I have seen, the tree of Adam is still there, and they have built a park around it as well. I can not wait to go and see it. 

The contrast of the lush south of Iraq with the rest of a country which is often too bare can be seen very well, and even better on side-trips up the rivers. Each river has a strongly defined character: the banks of the Euphrates are the more wooded and picturesque, and the Tigris is the busier.

The backwaters, creeks and side channels of both are exceedingly beautiful, and here one can get a glimpse of the fertility that must have belonged to Mesopotamia when it was a network of streams and when the forests abounded.

The region of Basra, the city of Sinbad the Sailorand the starting point of his famous adventurous voyages to the World, is, some would say, the most beautiful part of Iraq, outshining both the Persian miniature scenery of the central Euphrates and the cool, majestic north.

But Basra retains a romantic aura. So does the whole area of the south from Shatt El-Arab (the meeting point of Tigris and Euphrates rivers) up to Amara on the Tigris and Suq Eshiukh on the Euphrates: it is lush, watered, full of trees and gardens and canoes gliding on the mirror-surfaces of calm lagoons. It is an area of countless birds and a variety of animals. You feel that lions, possibly dragons or the Great Roc of A Thousand and One Nights may appear.

Basra is Iraq’s 3rd largest city and main seaport, situated 67 km to the north of the Arabian Gulf and 549 km south east of Baghdad. When you see it today, you will be reminded of the commercial importance it has enjoyed for centuries; endless ships shuttle back and forth on Shatt El-Arab.

Ashar is the heart of the city and the old commercial center; its covered bazaar and mosque mark the end of the creek that links it and the river to Old Basra. Upstream is Margil, the garden suburb fanning out from the forest of cranes at the wharves of the Old Basra port and the railway station; and a little further you cross to the island that faces the Shatt El-Arab Hotel, where Basra’s airport was sited until the 1960s when it was moved to Shuaiba. Here are flowers and palms and that blessed water that is the glory of all Iraq, but particularly of the south

Basra was founded in 637 AD by Utba bin Ghazwan on order from Caliph Omar ibn Al-Khattab (634-644 AD), as soon as the Sassanian capital at Ctesiphon fell to the Muslim armies. It was made into a military base, and a mosque was built there of mud and reeds. Of that and of the original palace nothing can be seen today. 

Basra looms into history once again with the raising there by Zubeir ibn Al-Awwam and Talha bin Ubaidullah of a force to resist the claim of Ali, the Prophet Mohammad’s cousin, to the Caliphate after the murders of Caliphs Omar and Othman. A battle took place outside Basra to the west and it resulted in the deaths of both Zubeir and Talha. Zubeir was buried on the battle-site and that is why the small town that has grown up there is called Azzubeir to this day.

Today the older parts of Ashar are still attractive. The covered bazaars is full of beautiful old-style houses with balconies leaning over into the narrow streets and beautiful wooden facades in the style of old Arab architecture (called Shanasheel). They have character and are worth wandering through. They are quite extensive; the shops are well-stocked; they smell of spice and herbs and coffee; there is an old-world atmosphere there.

Now, to me, I love the old buildings and the history. I like to search in them, and if they allow me to, when we get to Iraq, Insha Allah, I will!!! History by reading can get boring to me, honestly. But actually walking and touching things that are ancient……that is amazing. I can not wait.


For the Love of Spices!!!


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Spices and presentation are what give each and every single dish in any cooking, it’s personality. This is my opinion. There are indeed many dishes around the world that are similar to one another, from each country, and this is for sure. One of the biggest differences, to me, are the spices. I love them. I hoard them ahahahaha….some women have a love of shoes and clothes, not this one…Mine is spices. I have the messiest spice cabinet ever but I think I have every single spice from here to Iraq and back. I just can not get enough. If a spice becomes missing from over use, I can tell it is not there and it does not feel right. So, these are some of the spices used in Iraqi cooking.