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Mark Wiens
Iraq is DANGEROUS for Food Lovers!! (Baghdad's Insane Street Food)
Iraq is DANGEROUS for Food Lovers!! (Baghdad's Insane Street Food)
Mark Wiens
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53:26 · Feb 25, 2026
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What's
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Iraqi
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Baghdad
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0:02
What's it like to eat Iraqi food in Baghdad for 24 hours?
0:08
Today we're exploring the backstreets of Baghdad to try the rarely seen Iraqi food
0:13
that locals love to eat.
0:16
Including this restaurant hidden in an alley, these amazing Iraqi street kebabs,
0:22
and so much more.
0:24
In this video, I want to find out what's it like traveling in Baghdad,
0:28
and what do Iraqis eat for breakfast, lunch, and dinner.
0:32
And after we spend a full day eating, at the end of this video,
0:36
I'll tell you the surprising dish that was the highlight of the day.
0:39
Good morning from Baghdad, Iraq,
0:42
and we are starting this morning with one of the ultimate local breakfasts.
0:47
Ahmed, good morning.
0:49
>> Hi.
0:49
Good morning.
0:49
Where are we at this morning, man?
0:51
We are now at the Kahi Rasool to try the Kahi and Gaymar.
0:56
Okay.
0:56
>> Iraqi Kahi and Gaymar.
0:57
And this entire street is full of food, right?
1:00
Full of food, yes.
1:01
It's just 8:00 a.m. in the morning,
1:02
and this street is already bustling.
1:04
And the restaurant we're going to is just up ahead.
1:06
There's a crowd.
1:08
Oh, it is It's going to be packed.
1:19
So, yeah, we've come here to try a dish what's called Kahi and Gaymar.
1:23
And we're going to see
1:24
as they're making This is one of the most famous breakfast spots in all
1:27
of Baghdad.
1:29
Wow.
1:30
And first, I think we'll try to get inside to see the the Kahi.
1:38
So, this is the Kahi.
1:43
So, most people are here to eat their Kahi Gaymar,
1:45
and Kahi it begins with the Kahi.
1:47
Kahi is like this flaky bread.
1:49
The first step is he's slicing up that bread, which is so crispy,
1:52
and you can see all the paper-thin layers.
1:54
And then we're going to see what they do next.
1:56
And they all they hydrate it completely.
1:59
Okay, so the next step he takes the the freshly cut sliced kahi
2:03
and he drenches it completely soaks it in the syrup.
2:06
That's a sugar syrup.
2:08
Oh it's wet.
2:12
So then the kahi comes over to the gaymar station
2:14
and they have this pile of gaymar.
2:16
Gaymar is a buffalo cream
2:19
and he scoops on a piece a chunk of the gaymar onto the top
2:23
of the kahi and
2:24
then they sprinkle it with a crumbled pistachio.
2:27
And that's the dish why so many people are here for breakfast.
2:30
And they also have a few other variations as well.
2:32
One which looks like it's served within the samoon bread as well.
2:36
Here comes a fresh batch of the kahi right out of the oven.
2:41
But he's just nonstop slicing the kahi.
2:43
Look at how flaky and crispy it is.
2:45
It's just paper thin.
3:03
Wow.
3:03
Wow.
3:03
The breakfast rush here is it's intense.
3:07
And my man is here just chilling.
3:10
>> >> It's busy everyday?
3:12
Yes.
3:12
>> Everyday like this?
3:13
Busy?
3:14
Okay.
3:15
These guys are good.
3:16
These guys are so good.
3:17
They're just chill within this like insane crowd.
3:21
Thanks man.
3:21
Shukran.
3:23
Okay.
3:23
I'm ready to eat.
3:25
This that was intense.
3:27
Wow, what a what a situation.
3:29
What a breakfast situation in Baghdad.
3:34
So we're going to stand right here in the midst.
3:36
They have a variety of packed places where you can sit
3:39
but a lot of people just stand here
3:40
and eat it on the go.
3:41
There's also a table outside.
3:43
The energy here the intensity here is on another level.
3:47
All right Ahmed, what's the what's the game plan here?
3:52
So Look at the flaky kahi.
3:54
Yeah, it's so flaky, right?
3:55
So, you take a bit of the gamer
3:58
and you put Put it onto the the flaky pieces.
4:02
>> Yes.
4:03
Onto the kahi.
4:04
Okay.
4:05
So, you take a piece of the gamer.
4:06
Oh, that is thick and buttery, covered in pistachios.
4:10
Then you put it onto the onto the kahi.
4:13
Look at how flaky
4:15
and crispy the kahi is
4:17
and soaked drenched in the this syrup
4:20
and then you eat
4:21
that all together.
4:22
Okay, first bite of the legendary kahi gamer.
4:35
That combination of the creamy gamer with the flaky crispy kahi.
4:44
This is where the sweetness come.
4:46
And actually, it's not it's not too sweet.
4:48
I thought it would be more sweet when he drenches it in that syrup,
4:51
but it's not too sweet.
4:52
But they actually give you a a separate little container of extra syrup
4:56
that you can pour on yourself
4:57
as well.
4:58
The combination is unbelievable though.
5:00
Like all those crispy pastry layers drenched in that sugar syrup,
5:06
then with that extremely rich buttery buffalo cream
5:09
and just the fragrance of the pistachios.
5:11
How did you see the gamer?
5:13
Yeah, the gamer is amazing. >> the gamer alone.
5:15
All right, thank you, man.
5:19
Oh, wow.
5:21
The gamer is incredible.
5:23
It's like the thickest, richest buffalo cream you can imagine.
5:27
And I like how the gamer,
5:28
some parts are more buttery
5:29
and and thicker and other parts are more watery
5:32
or like runny,
5:33
runny, liquidy, like that. >> part, usually they put milk on it.
5:37
Oh, okay.
5:38
Okay.
5:38
>> So, it becomes watery.
5:39
>> So, you have that contrast of richnesses.
5:43
Okay, let's do another part.
5:44
Look at it just That's like pure It's It's solid.
5:49
Solid buffalo cream.
5:51
Take a piece of this.
5:52
Again, wrap it into the the kahi.
6:04
What a dish.
6:05
No wonder there's a a crowd of people here eating breakfast.
6:11
This is something special.
6:13
Something incredibly tasty.
6:15
It's very rich, too.
6:17
Very rich, very heavy.
6:21
That is unbelievable.
6:24
Breakfast number one today in Baghdad, that was incredible.
6:28
And we're going down the street to I think eat breakfast number two.
6:32
There's another dish we have to try.
6:38
>> >> This street, literally just everything you can imagine is happening all at one time.
6:43
>> >> The action and energy is unbelievable.
6:45
And we're stepping down this side lane here for the next breakfast dish
6:49
that Ahmed is taking us to.
6:53
So, down the alley is where you'll find a man who a restaurant
6:57
that specializes in Iraqi breakfast
6:59
as well.
7:00
And they have Iraqi omelets, which we have to try.
7:03
But then they also make a fava beans soaked with bread
7:06
and fava bean juice
7:07
as well that we'll try.
7:13
These Iraqi omelets look incredible.
7:15
He adds in some tomatoes, some minced meat, some potato.
7:17
Uh scorches that down in the in the heat of that pan.
7:20
Adds in a bunch of oil.
7:22
Lights it ignites it on fire.
7:23
Then he sprinkles on
7:24
that egg and makes it into a crispy Iraqi smoldering omelet.
7:29
That looks very tasty.
7:41
Oh, and that bread goes directly into the fava bean juice.
7:47
It's going to absorb and soak up all that fava bean broth.
7:51
Saturate with the fava bean.
7:59
That soaked bread is sliced into pieces.
8:12
Oh, and there are some fava beans on the bottom there.
8:15
It's scooped on top.
8:16
Oh, that steam.
8:18
That's fava bean steam room.
8:23
Hey, then a little bit of spice goes on top.
8:30
And the hot ghee goes on top.
8:35
But it's not over yet.
8:37
He's cracking in some eggs.
8:40
And then the eggs are fried on the side.
8:44
Look at the way that bubbles up.
8:46
It totally balloons up.
8:49
Oh, that's a properly deep fried omelet right there.
8:54
Oh, oh, it's a sponge of oil.
9:03
And that gets draped directly over to the soaked bread and fava beans.
9:13
All right, Ahmed, we're sitting down for This is breakfast number two now.
9:16
What do we have?
9:17
>> We have makhlama and baqilla.
9:19
Okay, should we start?
9:20
What should we Should we start with the What's it called?
9:22
The makhlama?
9:23
Makhlama.
9:24
Makhlama.
9:24
And that's like a unique Iraqi omelet.
9:27
Let's start with the bread.
9:29
You can see it's crispy, too.
9:31
And it's like chunky and crumbly.
9:34
And the egg is just holding all those ingredients together.
9:45
Mhm.
9:45
Mhm.
9:45
Mhm.
9:45
Taste it with a pickle.
9:52
Shukran.
9:53
Shukran.
9:53
Okay.
9:55
Always got to have tea as a must.
9:57
But he used a generous amount of oil while he was frying that.
10:00
So it's actually kind of juicy with the the oil,
10:02
but it also makes it crispy on the side, which makes it really tasty.
10:06
The tomatoes are scorched and the potatoes are scorching there with the minced meat.
10:10
And the egg just kind of holds it together.
10:12
Good.
10:13
Let's jump now to the baguila.
10:15
What did you call baguila?
10:16
Baguila.
10:17
Baguila.
10:18
Oh, it's just completely soaked and saturated that bread on the bottom.
10:21
Soaked in the fava bean juice.
10:23
You take some bread.
10:25
You put some egg >> top.
10:27
And you mix it all together.
10:29
So you get everything in one bite.
10:33
Okay.
10:33
So you reach down.
10:34
Oh, it feels nice in the fingers.
10:35
It's super hot, though.
10:36
>> Yeah, it's hot.
10:38
It's completely soaked.
10:41
Grab some of that egg.
10:42
Put that on top.
10:44
And then you want to for sure get some of those fava beans.
10:48
Wrap that up with the bread.
11:00
Mhm.
11:00
Mhm.
11:00
And then of course taste with a pickle.
11:02
To compliment the bite.
11:03
Some tomato.
11:04
>> And a chunk of tomato.
11:09
The way the bread has been soaked in that that fava bean juice.
11:12
It's completely Takes all the oil, yeah.
11:15
>> Mhm.
11:16
And so that makes the bread really soft.
11:17
Well, soggy, but in a good way.
11:19
And it just melts in your mouth.
11:20
And you even got the starchiness of the fava beans.
11:23
And that salty omelet,
11:24
which is like like has been just completely floating in oil
11:30
as it was cooked
11:31
as well.
11:32
Yeah, but the bread is so nice.
11:34
Yeah, squeeze me.
11:35
Mhm.
11:36
And I think it works well for breakfast too
11:37
because it just goes down
11:38
so easily and it's like warm
11:40
and comforting.
11:40
And so both of these breakfast dishes you can get commonly everywhere.
11:44
Throughout Baghdad.
11:45
It's common for breakfast along with the lentil soup.
11:49
Okay.
11:50
Along with the dish that we ate yesterday, basturma.
11:54
Yes.
11:55
Okay, cool.
11:56
So it's a variety.
11:58
So each day you have a something.
12:00
These are excellent dishes.
12:02
I like both of them actually.
12:04
I love this the action here.
12:11
This one for you?
12:12
Oh man, thank you.
12:14
Thank you very much.
12:16
Oh, a bite made by Mr.
12:18
Ahmed himself.
12:25
And then can't have a meal without Iraqi tea.
12:36
That's a nice strong cup of tea, too.
12:39
Always strong.
12:41
Always warming.
12:43
And it goes with every meal.
12:49
Okay.
12:49
We've had some incredible Iraqi breakfast today already
12:52
and this is just the start of the day.
12:54
We have a lot more amazing food coming up.
13:19
>> >> So before we go to our next meal,
13:20
we're just stopping by the Martyrs Monument in Baghdad.
13:24
It's one of the most iconic landmarks, a masterpiece of Islamic architecture.
13:30
It is a dome covered in turquoise paneling,
13:34
which is then has been cut in half.
13:38
So, there's two sides of the dome,
13:40
and it was completed in in 1983 during the Iran-Iraq War,
13:46
but now has come to symbolize all martyrs in Iraq.
13:50
And it's on the east bank of the Tigris River.
13:54
It is a massive 190-m circular platform in the center of it,
14:00
and the dome is 40 m high,
14:02
and it's covered in thousands of turquoise ceramic tiles.
14:07
Here, unfortunately, they're closed for 2 years maintenance,
14:10
so we can just see it from a view,
14:12
but inside there's a museum on the bottom,
14:14
and then there's a flame with the Iraqi flag.
14:17
So, it really has become a a symbol of Iraq and Baghdad.
14:22
And even though the conditions are not the greatest today, we can't go inside,
14:25
it's still beautiful to look at from the outside.
14:33
So, this entire area is called Kadhimiyah.
14:35
It's famous for the shrine,
14:36
but then there's an entire bazaar
14:38
that surrounds it with shopping for pretty much everything you can imagine again from
14:42
clothes to fashion and jewelry,
14:45
um and of course, lots of food.
14:47
So, there's street food stalls all over,
14:50
uh and we are heading to a very famous restaurant
14:52
that serves traditional Iraqi dishes
14:55
and all the stews deep within the bazaar.
14:58
Again, just another place just with overwhelming action
15:02
and energy and so many sights
15:04
and sounds.
15:06
Oh, and we go down this way in here.
15:10
So, we're just navigating our way down the narrow lanes
15:12
and looking for a place that's called Abu Hamza.
15:17
Okay, and we made it to the spot.
15:20
Oh, look at all the dishes ready to go.
15:22
So, we're going to do a little tour of all the different dishes.
15:25
This one is Oh, it looks like dried fruit.
15:28
And then this one that's the vegetable, like a spinach the stew.
15:31
Oh, I love that dish.
15:32
Then we have I want you.
15:35
Oh, lamb?
15:38
Chicken?
15:38
And then you have all the rice varieties as well.
15:41
Shukran.
15:42
Habibi.
15:43
So, so far being in Iraq,
15:44
this is one of my favorite styles of meals.
15:46
It's like home cooking, home-style Iraqi food.
15:49
All the different stews and dishes.
15:51
They serve up the rice
15:52
and then you can pretty much choose whichever dish you want
15:56
and get a mix of different dishes.
15:58
Oh, nice.
16:00
Okay.
16:00
So, we're getting our tray now.
16:02
Starting with some of the rice.
16:05
Okay, got to try a piece of the the lamb here.
16:09
Chicken goes on top.
16:11
And then separately on small plates, we're going to get some of the vegetables,
16:13
some of the different side dishes.
16:15
Oh, that's one of my favorite Iraqi dishes right there.
16:18
The vegetable.
16:19
Got to have the white beans as well.
16:22
Yes, for Ahmed.
16:23
Ahmed's favorite dish right there.
16:24
Yes.
16:25
And then we have to try this dish.
16:26
It's so unique.
16:27
I see.
16:27
Okay.
16:28
With the apricots.
16:30
That's just full of dried apricots.
16:32
Wow.
16:33
Wow, what a dish.
16:34
That's the food ready to go.
16:39
Yes.
16:39
Okay, shukran.
16:44
Oh, Ahmed stretching before the meal.
16:49
>> >> Okay, what a cool spot down the alley.
16:52
It's like deep within the bazaar surrounding Kadhimiya.
16:56
Where to start my Oh man, let's go for the chicken first.
17:00
You dig into the chicken.
17:02
You just tear Oh, look at how tender that is.
17:04
Okay.
17:05
You take with the rice.
17:07
Okay.
17:07
Should try some of that chicken.
17:09
Yeah, look at the way I'm just going to pick it up
17:12
and you can just Oh,
17:13
oh, you can shake it and the bones fall out.
17:15
Look how tender that is.
17:17
It is ultra Oh, it's juicy and ultra tender and steaming.
17:23
Okay.
17:23
Okay, some of the melting chicken, some of the rice.
17:33
Mhm.
17:33
Mhm.
17:33
Mhm.
17:33
Chicken is just melting in your mouth.
17:35
Like completely fall apart tender.
17:38
And the skin is amazing.
17:39
It's sweet barbecue or something like that.
17:42
And it stays moist because of that cooking process.
17:44
Like absorbing with its own fat.
17:46
Very good.
17:47
Then you try it with the soup.
17:49
So I'll go for keema.
17:51
All right.
17:51
We're going to go for some of the keema.
17:53
Keema and rice.
17:54
Put that into the rice.
17:55
Yeah.
18:05
Mhm.
18:05
Mhm.
18:05
Mhm.
18:05
Yeah, what is that keema made from?
18:06
Is it Is it It's the same keema,
18:09
but the difference I think >> chickpeas or is it lentils?
18:11
Yeah, chickpeas.
18:12
Chickpeas?
18:12
The one in Najaf, I think it's more thick.
18:16
>> Stickier.
18:16
>> Yeah, that's stickier. >> stickier and more thick.
18:17
So we had We had keema in Najaf,
18:20
which is a famous dish in in Najaf.
18:22
And it's like this sticky paste with chickpeas
18:26
and lamb that's been pounded down into a paste.
18:29
And so this is more saucy.
18:30
Not as sticky or heavy.
18:33
Kind of like a bean sauce almost or chickpea sauce with minced meat inside.
18:37
Let me help you with the >> I want to go for That's my
18:40
favorite one,
18:40
the sabzi.
18:42
And this time with the kidney beans in there.
18:50
Mhm.
18:50
Yeah, that's one of my favorite Iraqi dishes.
18:53
It's like sour from the from the dried limes.
18:58
Yeah, the spinach just melts in your mouth
19:00
because it's stewed down until it just the fibers have broken down
19:02
and so it just melts in your mouth
19:04
and then you got this one you have the the starchy kidney beans in
19:07
there as well.
19:09
Great.
19:10
Let's try the meat.
19:11
Let's go for the lamb next.
19:12
I'll try to debone it.
19:14
And according to the tradition,
19:16
you have to kind of just shake it and the bone will just collapse.
19:20
Oh, and the meat will just Oh, you can hear it rattling around.
19:23
Yeah, the bones just fall out.
19:26
Oh, it's tender and juicy.
19:29
Ooh.
19:29
Oh, yeah, that's hot.
19:33
Oh, that's hot.
19:34
For the lamb, should be with the white beans.
19:37
Okay.
19:38
So, you put the white beans with the lamb next bite.
19:51
Tender lamb absorbed with its own juice and flavoring with the white bean sauce.
19:59
Excellent.
20:00
Excellent.
20:02
I think we just lost power.
20:05
>> Yeah.
20:05
For a couple of seconds.
20:06
Okay.
20:07
Oh, it's back.
20:09
We're back back.
20:15
Mhm.
20:15
Oh, lamb is great.
20:17
I think now it's no mercy time for the chicken.
20:20
No, you can go all in to the chicken, man.
20:23
No mercy time.
20:25
This is the breast?
20:31
Okay.
20:31
The chicken you might try it with biryani rice.
20:35
Okay.
20:39
Oh, yeah.
20:41
The rice has a light spice to it as well.
20:43
Spices a lot of spices.
20:45
Like a real fragrant job.
20:48
Cinnamon or cardamom in there in that biryani rice.
20:51
And it's really fluffy, really light as well.
20:54
And it's really full of the the aromatic spices.
21:00
Mhm.
21:00
It's like perfumed with cardamom.
21:04
Okay, Ahmed, should we move in to try the the liver cut?
21:07
Well, >> Or later?
21:08
>> to tell you I don't like Oh, okay.
21:11
>> >> Afraid to tell you.
21:13
Okay, I'll try it.
21:14
Because uh it's sweet.
21:15
Uh-huh.
21:15
>> So, you enjoy it alone.
21:18
Okay, I'll try it.
21:18
I just had to try it cuz it's so interesting.
21:20
So, you got apricots, also looks like some raisins and things here kind of.
21:23
It's almost like a Oh, and full of cardamom as well.
21:33
And mixed with meat as well or just on its own?
21:35
It's fine.
21:36
You can mix with You can mix with meat, too.
21:37
Yes, but >> try it on its own.
21:46
Mhm.
21:46
Mhm.
21:46
The apricot pit.
21:49
Wow.
21:49
Yeah, it is really sweet.
21:52
But it's the natural sweetness of the apricot.
21:55
It's like jam.
21:56
Mhm.
21:57
It's almost like eating the savory dish with jam.
22:00
Well, it's like the apricots have been stewed down
22:02
so the dried apricots like they they've rehydrated.
22:05
They're just melting in your mouth.
22:07
I think it would be really good.
22:08
Like that's a huge amount of it.
22:11
But just a little bit garnishing with pieces of lamb
22:13
and rice could be really nice.
22:15
That's sweet, savory contrast.
22:24
Be careful with the pit.
22:26
There we go.
22:28
You'll find the pit as well.
22:31
Mhm.
22:31
Can I try some?
22:33
With the onion.
22:41
Mhm.
22:41
That's a nice combination.
22:46
Sweet, savory, meaty, oily with the jam of the the apricot.
22:53
Oh.
22:53
Again, just comfort food, nourishing, hearty, filling, very tasty.
23:03
I want to do ranking,
23:04
but unfortunately I cannot because both the three are in the same level.
23:10
A ranking.
23:11
You have to You have to rank it, man.
23:12
What's your What's your favorite dish?
23:15
>> They are all together.
23:16
They're all together?
23:17
Number one.
23:18
Actually, I think for this meal, I think I'm loving the the white beans.
23:21
This one.
23:21
The white beans are impressive here.
23:24
So, which one is better?
23:25
With the lamb or without the lamb?
23:28
With the lamb.
23:28
With the lamb.
23:29
>> Got to have the lamb, man.
23:31
Always.
23:31
Okay.
23:32
Oh, another fantastic meal,
23:34
and now we're just going to sit here and keep on eating.
23:37
And then after we finish this meal, we'll go visit the shrine.
23:40
Before that, we must have chai.
23:42
Oh, yes.
23:46
Absolutely.
23:46
You can never forget the chai.
23:49
Oh, man.
23:49
How many cups of chai do you normally drink per day?
23:52
Maybe 10 to 12. 10 to 12?
23:54
Yeah.
23:55
But that's normal.
23:56
That's the the typical like the hospitality, the culture, drinking tea.
24:04
And it just When you're here, you will definitely be drinking 10 to 20.
24:08
Yep.
24:09
Yes.
24:13
>> And again, all great meals need to be followed by chai.
24:19
Well, that's an extra strong cup.
24:24
Abu Hamza, all the friendly guys at Abu Hamza.
24:28
Number one.
24:29
Great food for your comfort Iraqi home-style food.
24:36
Next up, we right after lunch, after we ate,
24:39
we're visiting the shrine of Imam Musa al-Kadhim.
24:42
And it's a It's a busy area.
24:45
We were just uh no cameras allowed,
24:47
so we're just putting all the cameras away,
24:49
and now we're just going to visit quickly visit the shrine.
24:55
>> >> Wow.
24:56
Step inside.
24:57
It is beautiful.
24:59
And we have already visited two shrines of Imams,
25:02
Imam Ali and Imam Hussein in Najaf
25:07
and also in Zarqa
25:09
and so this is the shrine of Imam Qasim,
25:14
one of the 12 Imams of Shia Islam and he was the grandson,
25:20
the great grandson of Imam Hussein in Zarqa.
25:24
The gold domes.
25:33
Wow, again breathtaking.
25:33
So we're at the entrance now of the shrine mausoleum
25:37
and look at the chandeliers,
25:38
look at the mirror work and that golden entrance.
25:42
Wow, so we're just going to about to enter into the the shrine to
25:46
see the mausoleum.
25:51
>> >> Wow, and enter inside.
25:54
Again, the incredible mirror work, crystals and gold.
26:00
And no videos allowed
26:02
so I won't take videos inside of the actual shrine
26:05
but it is busy.
26:07
Lots of people.
26:09
And incredibly bright.
26:12
I just came out of the shrine,
26:14
paid our respect but it's packed in there today.
26:17
So many people and people reading scriptures, reciting scriptures.
26:22
Really is another special shrine and place in Iraq.
26:30
We're continuing with our Iraqi street food tour today
26:33
and after visiting the shrine we drove over to what is one of the
26:37
most famous places to try Iraqi style falafel
26:41
and I'm really excited to see how it's different from other versions of falafel
26:46
that I've tried in this region of the world.
26:50
So we're just jumping straight into the falafel action here.
26:52
He's making falafel non-stop by hand.
26:56
Combination of chickpeas.
26:57
Looks like it's a little bit green, maybe some parsley in there.
26:59
And then over here is the the frying eggplant,
27:02
which is a a must also.
27:04
Fried eggplant, that's an essential component as well.
27:08
Uh Thailand.
27:12
Batch of falafel is ready.
27:14
The Iraqi falafel is totally different from any other version of falafel I've eaten
27:20
in this region.
27:21
Uh not so much the actual falafel themselves,
27:24
but something I love about falafel is it's about the toppings.
27:28
It's about what you pair it with.
27:29
It's about how it's all combined together.
27:31
That's what uh every country has a different style of serving falafel,
27:35
which I think is so interesting.
27:38
Okay, shukran.
27:40
That's a fresh batch of falafel,
27:41
and we're going to follow him to the front where he's going to make
27:43
the sandwich immediately.
27:47
Oh, yeah.
27:47
Fresh falafel.
27:49
Few things better in life than fresh falafel.
27:52
Samoon bread, falafel.
27:54
He's going immediately.
27:55
Chips go in.
27:56
Fried eggplant.
28:02
Salad.
28:02
Okay.
28:02
And follow over to the sauce station,
28:05
which is one of the most important parts of a of an Iraqi falafel.
28:08
How about amba?
28:11
Yes.
28:11
Amba.
28:12
And sauce.
28:13
Amba.
28:13
Amba, please.
28:14
Yes, lots of amba.
28:15
This is the mango sauce, amba.
28:17
Yes.
28:19
Amba.
28:20
Amba.
28:22
Okay.
28:22
Hummus and tahini goes in.
28:28
Nice.
28:28
Okay.
28:28
Spicy, yes.
28:30
Oh, yes, please.
28:31
Spicy sauce goes in.
28:36
Okay.
28:36
Woah, that's heavy.
28:39
Shukran.
28:40
Wow.
28:41
This is huge.
28:42
It is and it weighs that is hefty, like a boat of a bread.
28:48
That's massive.
28:48
Oh, I can't wait to try it.
28:51
I've had falafel in many countries in this region of the world,
28:56
but right now Iraqi falafel wins for the size.
29:00
This is huge.
29:01
Actually, I think the strategy is to bite right here in the center.
29:04
So, you want you've got to get falafel on your first bite,
29:06
and then after that you can eat the nose.
29:08
Okay, here we go.
29:08
Let's go.
29:17
Oh, amba sauce up the nose.
29:21
Oh, that falafel is right out of the oil.
29:24
It's extremely crispy.
29:26
The falafel is made only from chickpeas and I think some parsley in there.
29:30
And it crumbles in your mouth.
29:31
Yeah, it's extremely crispy.
29:33
And I got that the sourness of that amba sauce, that mango sauce,
29:37
the creamy eggplant, and the fluffy samoon bread.
29:40
Oh, you just on first bite that was phenomenal.
29:42
This is a falafel sandwich you need to have a game plan.
29:44
There's some strategy to eating this.
29:47
It's a mission.
29:57
Oh, that's incredible.
29:59
That is amazing.
30:00
I think the falafel itself itself is fresh.
30:06
But then those toppings and those sauces really make it.
30:08
Okay, I'm going to pull off this nose of the bread.
30:11
I think I saw people just kind of pulling off this nose of the
30:13
bread.
30:14
Then you can then keep on eating the bread
30:17
or you can just kind of eat it more like a like a Subway
30:20
sandwich.
30:21
Now, I'm getting to that eggplant on the bottom there.
30:33
The eggplant has been fried.
30:35
Like the sweet sugars of the eggplant have come out.
30:38
It's really creamy.
30:40
You've got the fries in there as well.
30:42
Then again, those sauces are really what's taking it to the next level,
30:46
elevating it.
30:56
You literally need to put your entire fish into it.
30:58
So get a bite with everything all in one bite.
31:02
It is so good.
31:03
And I think it's largely due not just the falafel itself, but the toppings,
31:07
the combination, the amba sauce, the Iraqi samoon bread,
31:12
that all contributes to making it so tasty.
31:16
And one of these falafel sandwiches could feed an entire family.
31:19
It's so big.
31:21
It's huge.
31:25
Yeah, when you're in Baghdad, you have to try the falafel here.
31:33
Outstanding.
31:33
Next up, we have stopped at Baghdad's Tahrir Square.
31:36
This is the main, the biggest square.
31:39
It's considered the heart, the soul of Baghdad.
31:41
And whenever there's a protest or a rally, this is where it takes place.
31:46
But uh you can see behind me,
31:48
that is the monument that was built in 1961.
31:52
And it sort of tells the whole story of Iraq.
31:55
Uh different depictions, pictures of the history of Iraq
31:59
and the important parts of society in Iraq.
32:03
And so we're just stopping by here real fast on the way to the
32:05
next meal,
32:06
but just enjoying the the open space, the atmosphere,
32:11
and just the the iconic monument.
32:14
Welcome, you.
32:15
Thank you.
32:15
Hey.
32:16
I am from Iraq.
32:18
You Iraq.
32:19
You Baghdad.
32:20
>> Thank you.
32:20
Thank you.
32:26
>> >> We're at the next spot now.
32:28
Next meal will be kebab.
32:30
So we have the meat kebab there.
32:32
Okay, that's the minced meat.
32:33
And this is tikka.
32:35
It's cubic meat.
32:36
And this is the the fat.
32:38
Then we have the liver.
32:40
Yes.
32:41
Then we have full shisha fat.
32:44
Only fat.
32:45
Yes, okay.
32:46
Then we have chicken tikka and the heart.
32:49
Okay.
32:49
And look at this cabinet of meat.
32:52
And it's all lamb, right?
32:53
It's all lamb.
32:54
Okay.
32:55
I'm inside this stall now and it's like you're in this capsule,
32:58
this lamb capsule, the fresh aroma of the lamb meat.
33:02
But that is fresh.
33:03
That is as fresh as possible.
33:04
I love the display,
33:05
all the the hanging parts of the lamb with parsley hanging up there preparing
33:10
a lot of kebabs too
33:11
because we're here I think right before the the dinner rush.
33:14
Soon it's going to get busier and busier.
33:15
Check out the all the lamb parts.
33:18
This is like the back leg I think.
33:19
You have the whole throat section with the esophagus and the lungs I think.
33:25
And then you have the Oh yeah,
33:26
the back leg and I believe the testicle.
33:30
And you can see with Iraqi kebabs,
33:32
it's always a really fatty mixture so that you can see see that color.
33:36
It's almost the white kebabs.
33:39
White in color from the fat, the high fat ratio.
33:42
And that's going to equal a lot of flavor.
33:45
Okay, so we're making our order now.
33:47
Okay.
33:48
So we got a mix of different the kebabs with the meat.
33:51
You just choose whatever you want
33:52
and this is goes directly over to the grill.
33:56
And the grill section over here.
34:10
Okay, they're going on.
34:15
The kebabs are on.
34:16
That's a furnace.
34:17
He's fanning that flame.
34:18
It's so hot.
34:19
All the fat is starting to get hits out.
34:20
They're starting to crackle.
34:22
Yeah, the kebabs are just like the oils,
34:24
the fat of the lamb is oozing out and it's crispifying.
34:27
I love the Iraqi kebabs.
34:29
There's so much fat content and they just hiss and scorch and crispify,
34:34
and then all the meat is going on as well.
34:36
Oh, it's filling up.
34:38
The grill is filling up.
34:42
Look at that heat that amount of heat coming off of it.
34:45
The pieces of meat.
34:50
Oh, look at that sizzle.
34:51
Okay, ready?
34:53
The parsley goes down.
34:55
And the kebabs go on.
35:08
Shukran.
35:08
Oh, here's our kebab tray covered with samoon bread to keep it warm under
35:13
the blanket and the kebabs underneath.
35:16
Iraqi kebab time.
35:17
Confusing words to start.
35:19
Yes, let's actually kick the bread off cuz you have to reveal you got
35:22
to see you have to see the kebabs
35:25
that we got in the full tray.
35:27
So, we have the liver?
35:30
Oh, yes.
35:31
We have kebab, and we have tikka.
35:34
Tikka are the cubes of meat?
35:35
>> fat.
35:36
>> And the fat.
35:37
Yes, and I love in Iraq how they display it with parsley,
35:39
with charred tomatoes and onions all on a tray served with samoon bread.
35:45
Maybe you start from the right?
35:47
Yeah, sure.
35:47
>> With the liver?
35:48
>> With the liver?
35:48
Okay.
35:51
Oh, yeah.
35:51
Oh, you can feel the the juiciness of it.
36:01
It's so pure.
36:03
A little bit of salt.
36:05
But no seasoning, just a pure sweet flavor of the liver.
36:10
Yeah, it's great.
36:11
Really good.
36:14
>> Let me jump It's chewy.
36:26
All that meat is amazing.
36:28
It is fresh.
36:29
It's tender, too.
36:31
Oh, and they cook it on such a hot fire,
36:33
so it really scorches through the meat.
36:36
You know, it chars on the outside, keeping it juicy on the inside.
36:38
All right.
36:39
>> Now, kebab time. >> kebab time.
36:42
So >> For kebabs, we need to go in with the bread, right?
36:44
The samoon.
36:45
Go for samoon.
36:48
You open it like this.
36:51
Oh, so you can use
36:52
that whole like nose of the samoon to You open it >> a pocket,
36:56
right?
36:58
Yeah.
36:58
Put the parsley inside.
36:59
>> Some vegetables, if you like onions.
37:03
The charred tomato goes in.
37:09
Here you are.
37:10
Okay.
37:10
Oh, man.
37:11
Thank you.
37:26
Okay.
37:26
Mhm.
37:26
That mix that ratio of fat to meat, like it's so fatty,
37:30
it's crumbly and so juicy.
37:33
And yet when it's scorched on that fire, the outer fat crispifies,
37:37
so it's crispy and soft at the same time.
37:39
You have also the you know the sumac. >> yes.
37:43
Giving it a little bit of acidity, right?
37:48
Mhm.
37:48
Maybe try it with a I forgot the pickles.
37:51
Try it with a pickle.
38:00
Mhm.
38:00
And with the samoon bread,
38:01
it just kind of absorbs all that fat cuz it's so fluffy and pillowy.
38:04
The acidity of the of the sumac as well.
38:07
And then just that juice of the tomato is phenomenal.
38:10
Yeah, the quality of the meat, the freshness of the meat,
38:13
and just the the fastness
38:14
and the speed and the heat of
38:16
that fire gives it
38:17
so much flavor.
38:23
All right, Ahmed.
38:24
What's next?
38:25
Next is a tikka sandwich.
38:27
Every bite is a a perfect combination of meat, bread, and vegetables.
38:34
Oh, with a hunk of fat.
38:36
Oh.
38:37
Oh, Ahmed.
38:39
Breaking the fat.
38:39
You can see it liquefying.
38:42
This is With the onion.
38:45
Oh, the juiciness of the tomato.
38:48
Thank you.
38:49
That's a bite right there.
38:53
Okay, another one.
38:55
But this one comes with a fat already.
39:00
Okay.
39:00
Tomato, onion, some veggies.
39:07
Here we go for the full tikka version.
39:18
Mhm.
39:18
Mhm.
39:18
Mhm.
39:18
Oh, the fat.
39:22
The pure taste of the lamb.
39:25
Again, like I love it with that fluffy shamoon bread.
39:28
And then the fat just melts in your mouth and it's so flavorful.
39:32
My fat now is just coming.
39:34
Your fat is just now coming?
39:36
You got to try that fat.
39:44
Mhm.
39:44
So jiggly.
39:45
Yeah, exactly.
39:49
>> >> I was looking for the word.
39:53
It wiggles around in your mouth as you take a bite.
40:03
Mhm.
40:03
The smokiness.
40:06
Really good.
40:07
Going in for more kebab.
40:08
Kebab?
40:09
Yes.
40:11
Okay.
40:11
Grab the kebab.
40:14
Into the Into the blanket.
40:16
Tomato goes on.
40:19
Go for a piece of the charred onion and a few sprigs of parsley.
40:25
I went for Oh, yeah.
40:27
Oh, you got a nice combination there, too.
40:29
The liver combo?
40:30
Liver with tomato.
40:31
>> Every bite is a different combination.
40:45
Incredible.
40:45
So tasty.
40:49
I really love a the Iraqi kebab, the masters of the grill.
40:53
Masters of kebab.
40:55
And not only just the kebab and the the grilled meat,
40:58
but the the combination bites with all the charred vegetables, with the parsley,
41:04
that like elevates it.
41:13
So, kebab is 24 hours a day?
41:15
24 hours.
41:16
Anytime you want?
41:17
>> You can eat anytime.
41:17
>> There's no No no limitation.
41:20
>> No standard No limitations.
41:21
Yes.
41:22
Whenever you want kebab, 24 hours a day in Baghdad, you can eat kebab.
41:27
And be happy.
41:31
Another meal, another tea.
41:37
You really will have like 10
41:38
or 20 cups of tea every day
41:40
when you're in Baghdad.
41:43
That was a fan Another fantastic meal.
41:45
Uh, we're on a roll today.
41:46
We've had some incredible food.
41:49
Uh, but wait till you see what's coming next.
41:56
Oh, we made it to the next spot on our food tour today,
42:00
and we're going to eat a dish that's called pacha.
42:02
Here's the spot.
42:03
Oh, yes, with a thumbs up.
42:09
This place is It's for the pacha, which is the head,
42:12
and I think they're sheep heads as well as mumbar.
42:15
Look at this mountain of mumbar, which are the the intestines stuffed with rice,
42:19
I believe.
42:20
Yeah, that is a fresh batch of mumbar.
42:24
And this place just has massive jacuzzis going, boiling sheep heads, mumbar,
42:29
all the organs are going.
42:31
Yeah, they have some huge pots steaming, boiling sheep jacuzzis.
42:39
That goes into the lamb head, all the onions, green peppers, and salt.
42:44
Here's a full tray, bread on the bottom, sheep heads on top.
42:50
Brains, tongue, there's some of the hoof on here as well.
42:55
Okay, so once the tray is made with bread,
42:57
with all the head on top,
42:59
then it's going to get hydrated with the broth.
43:03
Look at how yellow that broth is, I think from the melted fat.
43:10
Okay.
43:10
Oh, and that broth, it gets showered onto the onto the head.
43:13
Oh, it's totally saturated.
43:16
Look at the amount of steam.
43:19
Pure animal fat.
43:21
Look at the yellow lamb fat.
43:23
All fully fully completely hydrated.
43:26
It's flooded in lamb juice.
43:28
Oh man, that technique is absolutely amazing.
43:30
They have the jacuzzi of lamb broth and fat,
43:33
and they just flood out your plate of bread.
43:37
That entire jacuzzi pot is just designed to flood out the bread
43:41
and flood out the head.
43:43
So it saturates with that lamb broth and lamb fat.
43:53
Wow.
43:53
Tongues and organs bobbing around in here.
43:56
So it starts with bread.
43:58
It's hand ripped onto your plate.
44:04
Forming a nice base layer, and then that moves over to the head section.
44:09
Where he's going to load it up with half a sheep head goes on
44:14
top.
44:16
Oh, that's really convenient because everything is the whole head is taken apart.
44:20
Just the top of the head is there,
44:21
but then all the components are deboned and ready to go,
44:24
including the brain as well.
44:25
He's adding in some brain as well. tongue And the tongue.
44:29
Look at that tongue.
44:30
It's so tender.
44:32
It all goes on top of the bread.
44:40
Oh, even a few of the other organs like the stomach the hoof,
44:44
they all go on.
44:49
Okay, nice.
44:51
That moves over to the jacuzzi.
44:54
Where it's going to go through the next treatment.
44:58
Just gets flooded out in the broth and the lamb fat, showered, completely soaked.
45:08
Oh, then they take the fried mumbar, it goes on top.
45:12
Oh, what a move.
45:13
You can hear that hiss.
45:14
Okay.
45:15
And it's just going to be drained a little bit.
45:20
Oh, that is impressive.
45:25
Ready.
45:25
Oh, that is unbelievable.
45:27
I didn't know he was going to put the fried mumbar on top of
45:29
the head.
45:30
What a move.
45:31
Let's try it.
45:34
Okay, Ahmed has tapped out for the day.
45:36
So, I'm on my own for this one.
45:39
That's a heavy tray.
45:40
What I really like about it is
45:41
that normally you get
45:43
when you when you get a whole
45:45
when you eat sheep head,
45:46
they often just give you the sheep head
45:47
and you have to work dig yourself out all the different components
45:51
and different pieces.
45:52
But here it's like all parted out for you.
45:54
Uh so, you basically it's very convenient to eat.
45:58
All that he had all the tongue, he had all the brains, everything.
46:01
And yet they still serve you the Let's see
46:03
if we can reach it out here.
46:05
They just give you the head, but it's all components have already come out,
46:09
so you just got the cheek on the head.
46:11
But anyway, I think we should first dig down for that bread.
46:14
That's soaked bread.
46:16
That is insanely hot.
46:19
Oh, that's finger burning hot.
46:21
Just try that soaked bread.
46:24
Okay, but actually I can't just try the bread.
46:27
I want to go in for that head.
46:29
Let's go in for that cheek right there.
46:31
That cheek section.
46:34
Oh, that's hot.
46:35
Oh, that's melting here.
46:36
It's just melting in your fingers.
46:38
Oh, look at that texture.
46:54
Pacha.
46:54
It's very sheepy tasting.
46:56
And very pure.
46:58
Oily, really heavy and rich, but really tasty.
47:05
As soon as you bite down and taste that flavor on your tongue,
47:08
there's nothing it else it could be but sheep.
47:10
It's like you can taste the pastures, you can taste the naturalness,
47:13
the meatiness of it.
47:15
And immediately you taste the the oiliness of it as well.
47:19
The richness.
47:20
And that's also why there's all these pickles plus onions.
47:23
And also I think what you're supposed to actually do is squeeze on the
47:26
the lemon orange to contrast the richness.
47:28
Okay, but before we do that, let's try the mumbar.
47:32
It's intestines, the intestines stuffed with rice and spices.
47:35
And they go the extra mile after boiling it, they deep fry it.
47:42
Walk right out of the oil.
47:43
Kind of flaming hot.
47:48
The intestines are completely crispy.
47:50
It's like a rice intestine sausage.
47:53
Except the entire casing is completely crispy, and inside is rice.
47:56
And kind of this loose mixture with just this hint of spice,
47:59
but not overpowering or anything.
48:00
It's more like a rice rice encased in intestines, crispy intestines.
48:08
I've always loved mumbar.
48:10
It's a great use of intestines,
48:11
but that does need to be chased by a pickle.
48:15
And a slice of onion.
48:19
Got to help that that fattiness to go down.
48:22
All right, let's squeeze it with the the orange lemon.
48:24
And I'm going to rotate over to the next part of the head.
48:28
Let me squeeze on some of the lemon orange.
48:32
And this is the tongue.
48:33
Look at that tongue meat.
48:34
It's just falling apart tender.
48:36
You can see the shredded texture of it as well.
48:38
Get some of that with some of that extremely hot bread down there.
48:54
Tongue is ultra tender.
48:56
Requires zero chewing.
48:58
Just let it kind of slide around in your mouth with
49:00
that saturated soaked bread.
49:02
Okay, I'm going to I think I'm just going to rotate it around
49:04
and try all the different components.
49:06
And next up we have more lots of tongue.
49:10
Then we have big pieces of the um the stomach as well.
49:15
That looks like it's nicely cleaned.
49:17
Oh, and the hoof is down here, too.
49:19
Oh, that's the hoof.
49:20
Okay, we'll come back for the hoof.
49:22
First for the the stomach.
49:30
It's a really clean tasting, like they really they really wash it well.
49:34
It's not a strong not like a gamey taste.
49:37
You do taste the strong flavor of the sheep,
49:39
but it's not a gamey taste.
49:40
It's really really quite clean tasting,
49:43
but that does deserve to be chased by a piece of onion.
49:50
And it's tender as well, not chewy or Okay,
49:53
next up for the slices of brain.
49:55
Oh, oh, you can feel the cream that's sliced into pieces,
49:57
but you can feel the creaminess, the butteriness in your fingers.
50:00
I'll reach down for some of that bread.
50:07
I think I will squeeze on a little bit more of that that orange.
50:26
The butteriness of that brain.
50:29
It actually is a bit firmer.
50:31
I like it's not totally collapsing.
50:34
It has like this buttery firmish texture to it.
50:38
But really creamy.
50:40
Really dense.
50:42
Okay, let's go in for the hoof next.
50:48
Yeah, it's loaded with a tendon.
50:51
I think that's mostly tendon.
50:55
Tendon and foot.
51:00
Foot.
51:00
I like foot jelly.
51:04
Mhm.
51:04
Good.
51:04
Really good.
51:04
It just kind of slides around.
51:07
This is I think this is more tongue.
51:10
Oh, you know what?
51:12
Like this should be the sheep tongue.
51:14
The other tongue might Maybe it's cow tongue, I don't know.
51:16
Cuz that tongue was huge.
51:24
Tongue is fantastic.
51:27
Again.
51:27
So tender and stringy.
51:29
Okay, let's go back in for the head.
51:34
And I want to get get into that cheek.
51:36
Oh, look at the way it's so tender.
51:38
You can dig out the whole crevice.
51:41
Oh, that's part of the best part right there.
51:47
Right?
51:47
It's like liquefying.
51:49
It's so tender.
51:56
Wow.
51:56
Our cheek is unbelievable.
52:00
It actually requires no chewing.
52:08
Definitely it's an adventure on a plate,
52:09
but you go full circle around the sheep all on one plate.
52:21
Yes.
52:21
Very good.
52:22
Okay.
52:23
One final tea to wash it down.
52:27
But it has been an absolutely incredible day in Baghdad eating some of the
52:32
great street food all day from the morning all the way till night.
52:37
It's been action-packed.
52:38
People have been friendly.
52:40
There's been so much energy and we've tried a lot of delicious food.
52:44
Let me know in the comments what food would you want to try the
52:47
most.
52:48
I'd love to hear from you.
52:49
And thinking back on everything we ate,
52:51
what was my favorite food of the day?
52:53
That's a tough choice cuz we've eaten so many things.
52:58
I got to say and actually I'm pretty surprised by my choice as well,
53:01
but I think it might be my favorite dish of the entire day was
53:04
the qahi geymar because that's something totally different
53:07
and unique to me
53:08
that I hadn't had before.
53:10
I'm going to leave another video here.
53:12
We've been eating our way all around Iraq eating some of the best local
53:15
food.
53:15
And a big thank you to my friend Ahmed for taking us around today.
53:18
Remember to give this video a thumbs up.
53:20
Good night from Baghdad, Iraq.
53:22
I'll see you on the next video.
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