Chaldean cuisine has an abundance of tastes and flavors. Food that dates back all the way to ancient Mesopotamia, it’s one of the world’s oldest cuisines. With heavily spiced meats, plenty platters of rice, and more it is a wonderful culture of food.

Dolma is made with either cabbage, onions, or grape leaves. Inside is stuffed with a delicious rice mix, herbs, seasonings, and minced beef meat. It is shaped into little rolls and boiled with lemon juice and water until its beautifully tender.

Biryani is made with spiced yellow rice, spiced shredded chicken, diced potatoes, mini meat balls, and sweet raisins. All the ingredients are cooked separately. In the end when everything is finished cooking it is all mixed together.

Pacha is boiled sheep is boiled sheep intestines and goat tripe. It’s stuffed with a mix of rice and meat. Then, boiled for hours in a soup of oxtails, lamb, chickpeas, and onions. After it’s done its topped with lemon juice to enjoy.

Kuba Hamuth is made with cracked wheat and semolina. It is then stuffed with perfectly seasoned and cooked ground beef mixture. Then it gets added to a tangy tomato soup and boiled. Spinach and lemon is also added for flavor

Curry stew can be prepared with beef, lamb, or chicken. After the meat is cooked, potato is added along with diced onion and garlic. Sautéed with an addition of tomato paste and water. Then, boiled until potato is tender in a thick tangy spicy stew. Lastly, served over white rice.

Chicken breast is marinated in a seasoned cream sauce, dipped in breadcrumbs, and then lightly fried. Served with yellow rice or pita bread.