Iraqi cuisine is its own world, distinct breads like samoon, a beloved morning tradition of kahi, qeimar and baqila, and a bakery heritage of baklava, kanafa and mabrouma stretching back over a century. The techniques, spice blends, and family recipes carry their own Baghdadi heritage. Here's a guide to what we bake fresh every day at Albaghdady.
Samoon is what holds an Iraqi table together. It's an oval-shaped, diamond-faceted bread baked at high heat, crisp on the outside, pillowy and chewy inside. We bake fresh samoon throughout the day in our in-house stone oven. It's the perfect partner to a breakfast plate, a piece of baklava, or a glass of hot chai.
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Kahi is flaky, golden, layered pastry, shatteringly crisp, brushed with syrup, and qeimar is the rich clotted cream served alongside it. Together they're the breakfast Iraqis grew up on. We make kahi fresh every morning; it's the first thing many of our regulars order.
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Baqila bil-dihin is a national Iraqi breakfast tradition, tender fava beans slow-simmered in their own broth, served with eggs, crispy fried onions, and warm bread soaked in the broth. Warming, humble, and deeply satisfying.
Iraqi kubba is hand-rolled, a bulgur shell wrapped around seasoned ground meat, onions and herbs, then fried until golden and crisp. We serve it as a breakfast plate or a sandwich, and it's just as good torn into a bowl of sour kibbeh broth.
Kanafa is the dessert that's having a moment everywhere, and we've been making it the right way for years. Shredded phyllo dough, melted cheese, rose-water syrup and crushed pistachios. The trick is the contrast: crispy top, gooey cheese center, syrupy sweetness.
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Our baklava is made fresh in the bakery, paper-thin phyllo layered with walnut or pistachio and our family's honey syrup. We sell it by the piece or by the tray, perfect for parties, Eid and weddings. The recipe has been in our family since 1919.
Read more about our baklava →Mabrouma is the showpiece of the Iraqi sweets case, long strands of phyllo coiled tight around fresh pistachios, baked deep gold and finished with syrup. We make it plain, with cream, and in a premium pistachio-loaded version.
Burma is rolled phyllo, packed end to end with pistachios and finished with syrup, crisp, nutty, and one of the lesser-known Iraqi sweets worth seeking out. Cut into rounds, it's a favorite on celebration trays.
Read more about our burma →Znood al sit, literally 'the lady's arms', are crisp phyllo rolls stuffed with sweet cream and dipped in fragrant syrup. Light, crunchy and beautifully sweet. A bakery-case favorite.
Read more about our ladyfingers →Awama (luqaimat) are little fried dough fritters, crisp outside, soft inside, soaked in our family's honey syrup. A celebration favorite at every Iraqi gathering, most often spotted on Eid and wedding trays.
Fatayer are hand-folded savory pies, baked fresh daily, spinach, cheese or seasoned meat tucked into soft, golden dough. Perfect with chai, by the box for an office breakfast, or by the tray for a gathering.
Read more about our fatayer →Manakish is hand-stretched flatbread topped with za'atar, cheese, or meat, Middle Eastern breakfast at its most authentic. A weekend staple in our Richardson bakery, baked fresh on the spot.
Read more about our manakish →Every dish in this guide is baked or cooked fresh at Al-Baghdady, a family-run halal Iraqi bakery and breakfast café in Richardson serving the greater Dallas–Fort Worth area. Stop in for a traditional Iraqi breakfast with hot karak chai, take home a box of baklava and kunafa, or order a full Iraqi spread for your next event through our catering team. Come hungry, leave full.
We serve Iraqi food and bakery favorites across the Dallas–Fort Worth area, from North Dallas and Addison to Irving, see all the neighborhoods we serve.
