Kuwaiti cuisine

Kuwaiti cuisine is an infusion of Arabian, Persian, Indian, and Mediterranean cuisines. A prominent dish in Kuwaiti cuisine is machboos, a rice-based specialty usually prepared with basmati rice seasoned with spices, and chicken or mutton.

Seafood is a very significant part of the Kuwaiti diet, especially fish.^[1] Local favorites are hamour (grouper), which is typically served grilled, fried, or with biryani rice because of its texture and taste, Zbaidi, safi (rabbitfish), and sobaity (bream).

Kuwait's traditional flatbread is called Iranian khubz. It is a large flatbread baked in a special oven and they often top it with sesame seeds. Numerous local bakeries dot the country, the bakers are mainly Iranians (hence the name of the bread Iranian khubuz). Bread is often served with mahyawa fish sauce.

There are many other available cuisines due to the international workforce in Kuwait.

Dishes

Biryani with chicken

Balaleet, (Arabic: بلاليط‎‎) – sweet saffron noodles served with a savory omelet on top.
Bayth elgitta, (Arabic: بيض القطا‎‎) – a fried cookie filled with a mixture of ground nuts and tossed in powdered sugar. It was named after the egg of the crowned sandgrouse (common to the area) due to its similar shape.
Biryani, (Arabic: برياني‎‎) – a very common dish, which consists of heavily seasoned rice cooked with chicken or lamb. Originally from the Indian sub-continent.^[2]
Firga'a - white rice cooked with tomatoes and potatoes and eggplant in the bottom of the pan.
Gabout(Arabic: قبوط‎‎), – stuffed flour dumplings in a thick meat stew.
Gers ogaily, (Arabic: قرص عقيلي‎‎) – a traditional cake made with eggs, flour, sugar, cardamom, and saffron. Traditionally served with tea.
Ghuraiba – brittle cookies made from flour, butter, powdered sugar and cardamom. It's usually served with Arabic coffee.
Harees, (Arabic: هريس‎‎) – wheat cooked with meat then mashed, usually topped with cinnamon sugar.
Jireesh (Yireesh) (Arabic: يريش‎‎), – a mash of cooked spelt with chicken or lamb, tomatoes, and some spices.
Khabeesa – sweet dish made of flour and oil.
Lugaimat, (Arabic: لقيمات‎‎) – fried yeast dumplings soaked in saffron syrup (sugar, lemon, and saffron).
Machboos, (Arabic: مجبوس‎‎) – a dish made with mutton, chicken, or fish accompanied over fragrant rice that has been cooked in chicken/mutton well spiced broth.^[2]
Mahyawa (Arabic: مهياوة‎‎) – a tangy fish sauce.
Maglooba (Arabic: مقلوبة‎‎) - Rice cooked with meat and potatoes and eggplant.
Margoog, (Arabic: مرقوق‎‎) – vegetable stew, usually containing squash and eggplant, cooked with thin pieces of rolled out dough.
Mumawwash, (Arabic: مموش‎‎) – rice cooked with green lentils and can be topped with dry shrimp.
Muaddas, Rice cooked with red lentils and can be topped with dry shrimp.
Mutabbaq samak, (Arabic: مطبق سمك‎‎) – fish served over rice. Rice is cooked in well-spiced fish stock.
Quzi, (Arabic: قوزي‎‎) – Kuwaiti dish consisting of a roasted lamb stuffed with rice, meat, eggs, and other ingredients.
Zalabia (Arabic: زلابية‎‎) – fried dough soaked in syrup (sugar, lemon, and saffron, it has a distinctive swirly shape.

Beverages

Leben (Arabic: لبن‎‎) (yogurt milk)^[3]
Sharbat Baithan
Suleimani tea
Gahwah

References

↑ "Consumption of fish and shellfish and the regional markets". Food and Agriculture Organization. Retrieved 8 October 2014.
1 2 Riolo, 2007, p.23 - 24
↑ DiPiazza (2006) p.57

Bibliography

Al-Hamad, Sarah, 2015, Cardamom and Lime: Tastes of the Arabian Gulf , Fox Chapel Publishing, ISBN 978-1-5048-0024-2
DiPiazza, Francesca Davis, 2006 Kuwait in Pictures, Twenty-First Century Books, p. 56- 57, ISBN 0-8225-6589-7
Riolo, Amy, 2007, Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula, Capital Books, p. 23- 24, ISBN 1-933102-55-1

Asian cuisine

Sovereign states	Afghanistan Armenia Azerbaijan Bahrain Bangladesh Bhutan Brunei Burma (Myanmar) Cambodia China East Timor (Timor-Leste) Egypt Georgia India Indonesia Iran Iraq Israel Japan Jordan Kazakhstan North Korea South Korea Kuwait Kyrgyzstan Laos Lebanon Malaysia Maldives Mongolia Nepal Oman Pakistan Philippines Qatar Russia Saudi Arabia Singapore Sri Lanka Syria Tajikistan Thailand Turkey Turkmenistan United Arab Emirates Uzbekistan Vietnam Yemen

States with limited recognition	Abkhazia Nagorno-Karabakh Northern Cyprus Palestine South Ossetia Taiwan

Dependencies and other territories	Christmas Island Cocos (Keeling) Islands Hong Kong Macau

Cuisines

Regional	African North West list Americas North South list Asian Central South list Caribbean Caucasian European Central Eastern list Global Latin American Mediterranean Middle Eastern Levantine Oceanic

National	Afghan Albanian Algerian American Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bissau-Guinean Bolivian Bosnia and Herzegovina Botswana Brazilian British English Scottish Welsh Cornish Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Canadian Chinese Quebec Central African Republic Chadian Chilean Chinese Colombian Congolese Croatian Cuban Cypriot Czech Danish Djiboutian Dominican Dominican Republic Dutch East Timorese Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Finnish French Occitan Gabonese Gambian Georgian German Ghanaian Greek Guatemalan Guinean Haitian Honduran Hong Kong Hungarian Icelandic Indian Indonesian Iranian Iraqi Irish Israeli Italian Sicilian Ivorian (Côte d'Ivoire) Jamaican Japanese Jordanian Kazakh Kenyan Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourg Macau Macedonian Malagasy Malawian Malaysian Malay Chinese Indian Eurasian Malian Maltese Mauritanian Mauritian Mexican Moldovan Monégasque Mongolian Moroccan Mozambican Namibian Nepalese New Zealand Nigerian Nigerien Norwegian Niuean Omani Pakistani Palestinian Panamanian Peruvian Chinese Polish Portuguese Qatari Romanian Russian Rwandan Salvadoran Saint Helena Saint Lucian Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychelles Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Basque Catalan Galician Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Thai Tibetan Togolese Tunisian Turkish Trinidadian and Tobagonian Ugandan Ukrainian United States American Chinese New American Uruguayan Uzbek Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean

Ethnic and religious	Ainu American Chinese Anglo-Indian Arab Ashanti Assyrian Balochi Balinese Batak Bengali Berber Betawi Buddhist Cajun Cantonese Chechen Chinese Indonesian Chinese Islamic Circassian Crimean Tatar Inuit Greek American Gypsy Italian American Javanese Jewish Sephardic Mizrahi Bukharan Syrian Jewish Komi Kurdish Livonian Louisiana Creole Malay Manado Maharashtrian Mordovian Native American Okinawan Ossetian Padang Parsi Pashtun Pennsylvania Dutch Peranakan Punjabi Sami Sindhi Soul food Sundanese Tatar Udmurt Yamal Zanzibari

Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical South Asian History of seafood History of vegetarianism Inca Mayan Medieval Ottoman Peasant Soviet

Styles	Cuisine classique Fast food Fusion Haute Molecular gastronomy Note by Note Nouvelle

Lists	List of cuisines Lists of prepared foods

Food portal Drink portal Category Commons Cookbook WikiProject

This article is issued from Wikipedia - version of the 10/10/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Kuwaiti cuisine

Dishes

Beverages

See also

References

Bibliography

Further reading