Quzi
Quzi combines slow-cooked or roasted lamb with rice, sometimes with nuts and raisins.
aziz1005 · 11 April 2015 (upload date) · CC0 ↗
Ingredients, preparation and texture
Quzi combines slow-cooked or roasted lamb with rice, sometimes with nuts and raisins. Whole-lamb, joint, stuffing and rice arrangements vary. The name does not guarantee a whole animal. Meat texture, aromatic rice and garnishes introduce celebratory cooking.
Sources & licences · 2
Wikipedia contributors · Quzi
- Coverage
- Cited background only; see dated evidence capture. Current statistics are separate fact records.
- Source publication date
- —
- Source read date
- 2026-10-13
- Last content verification
- 2026-10-13T00:47:23.394071+00:00
- Content revision
- 1345913574
- Licence
- CC BY-SA 4.0
Wikipedia contributors · Iraqi cuisine
- Coverage
- Cited background only; see dated evidence capture. Current statistics are separate fact records.
- Source publication date
- —
- Source read date
- 2026-10-13
- Last content verification
- 2026-10-13T00:41:16.934175+00:00
- Content revision
- 1367048835 2026-07-31T17:00:43Z
- Licence
- CC BY-SA 4.0
Eating contexts and regional differences
Large preparations relate to hospitality and gatherings, alongside individual portions. Ask about cut, size, rice, sides and nuts. Shared regional distribution is not an exclusive city invention.
Sources & licences · 2
Wikipedia contributors · Quzi
- Coverage
- Cited background only; see dated evidence capture. Current statistics are separate fact records.
- Source publication date
- —
- Source read date
- 2026-10-13
- Last content verification
- 2026-10-13T00:47:23.394071+00:00
- Content revision
- 1345913574
- Licence
- CC BY-SA 4.0
Wikipedia contributors · Iraqi cuisine
- Coverage
- Cited background only; see dated evidence capture. Current statistics are separate fact records.
- Source publication date
- —
- Source read date
- 2026-10-13
- Last content verification
- 2026-10-13T00:41:16.934175+00:00
- Content revision
- 1367048835 2026-07-31T17:00:43Z
- Licence
- CC BY-SA 4.0