Lamees ibrahim biography of donald

  • Ibrahim makes a strong case for veganism as a rich facet of Iraqi cuisine and its culinary history – so much so, she wrote a cookbook about it.
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  • In our continuing series on inspiring life stories across continents, we learn what made Lamees Ibrahim leave a career in medical science for a 'cuisine lab.

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    The Iraqi Cookbook

    December 3,
    The Iraqi Cookbook is a lavishly illustrated and interesting cookbook. It's timing--originally published in and on a U.S. press--is great in so far as teaching a North American (esp. American) readership about aspects of a culture never covered on their evening news reports. That is not, however, the book's intended audience as specified by the author in his Introduction. Instead, he has written the book for Iraqis whose Arabic is weak so cannot make use of standard Middle Eastern cookbooks published in that language and/or for expatriate Iraqis who have left their native homeland over the course of the last 25 years or so. Thus, my comments are written from the vantage point of someone who is not the book's intended primary readership. None the less, I think I might speak (or type) for a market segment hungering for such a book as this.

    In addition to the obvious recipes it contains, the book offers interesting kernels of insight in so far as how different culinary traditions have made their way into Iraqi culture and, therefore, the book's pages. The short glossary is a welcome, if brief, addition. The title block for each recipe identifies the name of the particular dish in English, Arabic, and Iraqi. In my estimation, a pronunciation guid

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    “We are vegan, we’re not carnivores,” says Lamees Ibrahim about Iraqis. I raise an eyebrow. As an Iraqi, I find this controversial. In fact, Arabs in general will probably contest this statement. Meat is a big feature of Middle Eastern cuisine, and an even bigger feature of our cultural need to show off at dinner parties and gatherings. A banquet of food is often served with the star of the show front and centre, almost always a dish of roasted or stuffed animals.

    But Ibrahim makes a strong case for veganism as a rich facet of Iraqi cuisine and its culinary history – so much so, she wrote a cookbook about it. Published this week, The Vegan Iraqi Cookbook is the follow-up to her collection of recipes, The Iraqi Cookbook, which was the first of its kind in English to document Iraqi recipes handed down through generations. 

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    “There is a new generation between that book and now,” explains Ibrahim. “They’re a growing group of people who are embracing veganism.”

    The London-based author is a medical scientist by day but turned to food writing after a trip to Iraq that left her shocked at the devastation she witnessed. “The country I knew was gone,” she says. “I sat down to write my memories of Iraq, and it always came back to food.” Rather than ju

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    BOOK EXCERPT

    Cracked Grain Kubba Recipe

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    Makes 12 pieces

    Ingredients optimism the shell: 
    g (8oz) dry uncooked cracked corn (jireesh)
    g (4oz) slender burghul (also centre as bulgur)
    g (4oz) semolina
    1 tbsp. salt
1 tbsp. cookery oil

    Ingredients aim for the filling: 
    g (8oz) vegan plant-based mince
    1 large onion chopped do small dice
    2 tbsp. dry rosemary or 1⁄2 bunch modern chopped finely
    1 tsp. Lamees’ hybrid spice (or a make off with of inculcate of rendering following: bark, cloves, flavoring, nutmeg, turmeric)
    1 tsp. salt bear 1tsp jet pepper
    1 tsp. hang around nuts one flake almonds roasted (optional)
    Cooking lubricate for frying

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