former Ottoman countries. Sujuk, a dry, spicy sausage eaten from the Balkans to the Middle East and Central Asia. Rice dishes Long-grain rice is a staple in Iraqi cuisine. Iraqi rice cooking is a multistep process intended to produce just-tender, fluffy grains. A prominent aspect of Iraqi rice cooking is the hikakeh, a crisp bottom crust. Before serving, the hikakeh is broken into pieces so that everyone is provided with some along with the fluffy rice. Dolma (sarma), vine leaves stuffed with a mixture of ground lamb or beef with rice cooked with many fillings in the same pot, with pomegranate juice prominently added by North Iraqis to give it a unique taste. The Assyrians of Iraq may either call it dolma or yaprekh which is the Syriac term for stuffed grape leaves. Iraqis usually serve dolma without yoghurt. Often chicken or beef ribs are added to the cooking pot, and sometimes served with the dolma instead of masta or khalwah. Iraqi dolma is usually cooked and served in a tomato-based sauce. Dolma is very popular in Iraq. In Mosul they include courgettes (zucchini), tomatoes, onions, peppers and grape leaves. They are occasionally smoked. Biryani, several rice-based foods made with spices, rice (usually basmati), and meat/vegetable, collectively popular in Iraq, Iran, Afghanistan, Pakistan, Bangladesh, India and among Muslims in Sri Lanka. Mutabbaq samak (Arabic: مطبق سمك), fried fish served over stocked rice. Pilaf, similar to that of Iran. Quzi, a rice-based dish served with very slow-cooked lamb and roasted nuts and raisins. Tibeat, a Jewish-Iraqi dish made for Shabbat, slow-cooked chicken stuffed with rice, tomatoes, dried apricots and raisins, with a strong cardamom flavor. Sandwiches and wraps Shawarma, a Middle-Eastern Arabic-style sandwich-like wrap usually composed of shaved lamb, goat, chicken, turkey, beef, or a mixture of meats. Shawarma is a popular dish and fast-food staple across the Middle East and North Africa. Dairy Baladi cheese, a soft, white cheese originating from the Middle East, with a mild yet rich flavor. Geimar, a creamy dairy product, similar to clotted cream, made in the Balkans, Turkey, Iran and Central Asia. It is made from water buffalo's milk in the East, or cow's milk in the West. Jameed, hard dry labneh (strained yogurt) made from sheep's milk. Jibneh Arabieh, a simple cheese found all over the Middle East, particularly popular in the Persian Gulf area, with an open texture and a mild taste