Kuwaiti cuisine is very important to the culture of Kuwait. The national dish of Kuwait known as machboos (Arabic: مكبوس) consists mainly of mutton, chicken, or fish placed over or mixed in a large mass of well-cooked and prepared rice. Food is almost always prepared and served in large amounts, and it is extremely common for households to invite guests over to share meals. Kuwaiti cuisine is an infusion of Indian, Persian, Mediterranean, and Najdi (the center of the Arabian peninsula) cuisines.
[edit] Dishes
- Qouzi, Kuwaiti dish consisting of a roasted lamb stuffed with rice, meat, eggs, and other ingredients.
- Machboos, the national dish made with mutton, chicken, or fish accompanied over fragrant rice that has been cooked in chicken/mutton well spiced broth.[1]
- Laban (buttermilk)[2]
- Gers Ogaily, a traditional cake made with eggs, flour, sugar, cardamom, and saffron. Traditionally served with tea.
- Harees, wheat cooked with meat then mashed, usually topped with cinnamon sugar.
- Jireesh (yireesh), a mash of cooked spelt with chicken or lamb, tomatoes, and some spices.
- Gabout (gabboot), stuffed flour dumplings in a thick meat stew.
- Biryani, heavily seasoned rice cooked with chicken or lamb. Originally an Indian dish. Very common in Kuwait.[1]
- Mutabbaq samak, fish served over rice. Rice is cooked in well spiced fish stock.
- Balaleet, sweet saffron noodles served with savory omelet on top.
- Ghuraiba, brittle cookies usually served with Arabic coffee.
- Mumawwash, rice cooked with black lentils and topped with dry shrimp.
- Zalabia, fried dough soaked in syrup (sugar, lemon, and saffron).
- Lugaimat, fried yeast dumplings soaked in saffron syrup (sugar, lemon, and saffron).
[edit] See also
[edit] References
- ^ a b Riolo, 2007, p.23 - 24
- ^ DiPiazza (2006) p.57
- DiPiazza, Francesca Davis, 2006 Kuwait in Pictures, Twenty-First Century Books, p.56- 57, ISBN 0-8225-6589-7
- O'Shea, Maria, 1999, Kuwait, Marshall Cavendish p.114- 121, ISBN 0-7614-0871-1
- Riolo, Amy, 2007, Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula, Capital Books, p.23- 24, ISBN 1-933102-55-1
