Assyrian cuisine

Biryani is an Assyrian rice dish with sha'riya made of green peas, fried cubed potatoes, almonds, raisins, sliced hard boiled eggs, and chicken.

Other various types of Assyrian special dishes include thlokheh (lentils cooked with curry and sha'riya), kofta (kipteh, ground beef meatballs flavored with parsley, rice, onion, and spices in a tomato based stew),[4] kuba hammouth (ground beef long meatballs with an outer cracked wheat shell, much similar to Syrian and Lebanese fried kibbeh), and girdo (or girdu) is a porridge made of rice and sour yoghurt, served with date or fig syrup.

[7] Boushala (or bushala) is one of the oldest known dishes; it is a yoghurt-based soup with assorted greens such as Swiss chard or spinach and bulgur wheat.

[6] Harissa (or hareesa) is a porridge made with hulled wheat berries, deboned chicken or beef, and broth, sometimes eaten with butter or cinnamon.

[3] Tashrib (or tashreeb) is a soup made of chickpeas, onions, and chicken or lamb meat, often served on top of bread at breakfast.

[9] Pacha, similar to Armenian and Turkish dishes, is a heavy stew consisting of lamb stomach stuffed with rice, brain, tongue, liver, or offal.

Due to the influence from the post-Ottoman occupation of Iraq and Syria by the British and French many customs were picked up from the colonial administrators, and tea and biscuits are often eaten as snacks.

Kadeh looks like a thick yellowish flat bread though it contains plenty of butter, eggs, and sugar which renders it a very sweet pastry.