A Taste of Iraq: Kubba, Salata Iraqiyaa & Jajeek (includes complimentary surprise dessert)

There’s something incredibly grounding about exploring a country’s culinary roots — and this week at Ragna’s Table, we journey to Iraq. Though I haven’t been there myself, the heart of Iraqi cooking — warm spices, fresh herbs, and generous hospitality — resonates deeply with me.

The centerpiece of this meal is Kubba, a beloved dish across the region, but with a uniquely Iraqi twist. These golden dumplings are made from a soft outer shell of rice and potato, delicately seasoned with baharat and shaped by hand, then filled with a fragrant mixture of grass-fed ground beef, caramelized onions, and fresh herbs. Traditionally deep-fried, I’ve lightened them up by air-frying — keeping the satisfying crunch while skipping the excess oil. The result is crisp on the outside, tender on the inside, and bursting with flavor.

On the side is Salata Iraqiyaa, a refreshing chopped salad of ripe tomatoes, crisp cucumber, and herbs dressed simply with lemon and olive oil — the perfect counterbalance to the richness of the kubba. It’s hydrating, light, and loaded with antioxidants and vitamin C.

To round out the plate is Jajeek, Iraq’s answer to tzatziki: a cooling yogurt sauce with fresh cucumber, mint, garlic, and a hint of lemon. Made with Greek yogurt, it adds a creamy, probiotic-rich note that complements both the kubba and salad beautifully.

As always, I use mostly organic produce, high-quality meats, and thoughtfully sourced spices. This meal is a celebration of warmth, texture, and contrast — crisp and creamy, rich and bright — offering a glimpse into the everyday magic of Iraqi home cooking.

I hope it brings something new to your table, and joy to your day.