Iraqi cuisine is a rich tapestry of flavors and traditions, reflecting the country's diverse cultural heritage. It is characterized by the use of aromatic spices, herbs, and ingredients such as saffron, cinnamon, cardamom, and dried lime. Staple dishes include kebabs, biryani, and masgouf, a seasoned and grilled fish dish. Rice is a central component, often served with stews like qouzi, a slow-cooked lamb dish. Bread, particularly flatbreads like samoon and khubz, accompanies most meals. Iraqi cuisine also features a variety of appetizers and desserts, such as dolma, a stuffed vegetable dish, and baklava, a sweet pastry. The food is often shared in communal settings, emphasizing hospitality and tradition.