An Iraqi ancient method used for grilling fish that its historical roots owes back to the Sumerian and Babylonian ages, and lots of engravings were found explaining the method for grilling fish in this authentic way.

Among the most famous kinds of fish that are grilled this way are the Shabout, Katan, and Bunni, which are fished fresh daily by fishermen from the sweet water rivers of Tigris and Euphrates. To grill them on an open fire made of wood of the Bitter Orange, Fig, and Apricot trees which give the fish such a distinctive flavor.

Such dishes were directly related to the famous street of Abu Nawas in Baghdad on the banks of the eternal Tigris.

After eating such dishes, Iraqis are used to eating the Dates and drinking tea. The tea is usually enhanced with Cardamom for rich flavor and is left to slowly brew over charcoal.

This is what all Iraqis ask for without an exception and no matter where they come from Iraq, north or south, Iraqis prefer their tea “heavy with extra sugar”.