Iraqi cuisine is one of the world’s most ancient, dating at least back to the time of Mesopotamians. Often overlooked and underrepresented in Toronto’s vast Middle Eastern dining scene, it boasts a rich, complex history of its own and a range of nuanced dishes. While there’s no shortage of street foods from the region to be found in our cornucopia of a city — kebabs, falafel, etc. — less well known and less frequently experienced outside of Iraqi culture are the domestic dishes enjoyed by friends and families at home. Tonight Chef Abbas Wadi introduces us to the home cooking he grew up with, passed down lovingly in his family and now shared on our tables at The Depanneur.
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قوزي Quzi
Quzi is a traditional, rich and flavourful Iraqi dish made from slow-cooked lamb seasoned with aromatic spices, served over fragrant rice mixed with nuts and noodles. Quzi is a special main course often enjoyed during celebrations and gatherings, reflecting authentic Iraqi hospitality through its rich flavors and diverse ingredients.

سلطة الاعشاب Iraqi Herb Garden Salad

A salad made with fresh herbs, a distinctive and popular type among Iraqis, but we will serve it in an innovative way that adds a unique touch

مرق فاصوليا Marag Fasuliya
Iraqi white bean stew is a traditional, warm, and nourishing dish made from slowly braised white beans with a blend of aromatic spices. It features a rich flavour and creamy texture and is commonly served by Iraqis alongside Quzi to complete the traditional dining experience with its distinctive taste.

بقلاوة Baklawa
Iraqi baklawa is distinguished by its high crispiness and rich filling of assorted nuts such as pistachios, walnuts, and almonds. It is sweetened with honey or sugar syrup (qater), which gives it a distinctive flavor and balanced sweetness. The careful layering and baking of thin dough sheets make it crunchy on the outside and tender on the inside, making it one of the most famous desserts in Iraqi cuisine.

شاي الشورجة Tea
Iraqi tea is distinguished by its strong and rich flavor, often prepared using concentrated black tea with distinctive additions like cardamom or cloves, giving it a warm and aromatic taste. It is usually served with sugar or sweets such as baklawa.
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Abbas Wadi is originally from Baghdad, Iraq, arriving in Canada as a refugee in 2014. His journey in cooking began in Toronto, driven by a passion for sharing the rich flavours of Middle Eastern cuisine, particularly the ancient and diverse tastes of Iraqi food.
@chef_wadi14 | @letseat_14