The smoke
finds you
first.
Lamb kebabs over open charcoal. Saffron rice steamed slow. Masgouf the way the Tigris remembers it.
Lamb Kebab
From the charcoal pits of Mosul, where the fat renders slow and the smoke writes its name into the meat.
Umm Khalid's recipe. Three spices only. She refused to write them down.
Masgouf
The national dish of Iraq. A whole carp split open, staked vertically over a tamarind wood fire for six hours.
The Tigris fishermen perfected it. We learned from the man who learned from them.
Timman Bagilla
Saffron-dyed rice layered with fava beans, dill, and lamb neck — steamed until the crust at the bottom turns gold.
The crust — the hkaka — is not optional. It is the whole point.
Amba Falafel
Crushed chickpea and fava, fried hard, split open and drowned in amba — the mango pickle sauce Baghdad runs on.
The amba recipe came with us from Karada. It has not changed since 1994.
"Every recipe on this truck was written in smoke — on the banks of the Tigris, in the courtyards of Kadhimiya, in kitchens that fed families through everything."
You've earned it.
Four dishes deep and you're still here. That means you're hungry enough for the real thing.
Order From
the Truck
Live ordering with location-aware pickup times. We're parked on 6th & Congress today until 10pm. Skip the line — order ahead in 90 seconds.
Book Us for
Your Event
Festivals, corporate gatherings, private celebrations. We bring the full truck — charcoal, smoke, and everything. Minimum 80 guests.
Feed Your
Office Weekly
Weekly office drops, recurring catering contracts, and wholesale inquiry for restaurants. Freshly made. Delivered hot. Starts at 20 people.