Kitchen tools

Manual tools have one advantage no electric appliance can match: they work during power cuts, need no charging, and last for years if they are stainless steel. That is why every Iraqi kitchen needs at least one manual vegetable cutter, even if it already owns an electric one.

When choosing a cutter, think about what you cut most. The dicer with a container cubes onions and tomatoes for salad and tashreeb in one press, the 6 in 1 mandoline makes thin slices of cucumber and carrot, the two blade french fry cutter turns out chips in seconds, and the spiralizer makes tornado potatoes for the kids. The manual rotary grater with three drums grates cheese and carrots faster than a flat grater and keeps your fingers safe. The common mistake is pressing hard on thin blades: let the blade do the work and wash it right away so it does not rust.

For food storage, a vacuum sealer pulls the air out of the bag and seals it, so meat, chicken and vegetables last longer in the freezer without freezer burn, and you can portion meat into servings. Very useful for homes that buy meat in bulk.

For a small kitchen, an over sink dish rack uses the space above the sink and lets dishes dry in place; some models have a door that keeps dust off.

Two truly Iraqi tools: the dolma roller wraps grape leaves quickly and evenly and saves hours of rolling before a gathering, and the magnetic gas level indicator sits on the gas cylinder and shows how much is left before it runs out mid cooking.

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