Food plays a large part in Kuwaiti culture. The national dish of Kuwait known as machboos (Arabic: مكبوس) consists mainly of mutton,or chicken 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) cuisine.
Dishes
- Kouzi, a Kuwait national dish consisting of a roasted lamb stuffed with rice, chicken, eggs, and other ingredients.[1]
- Machboos, a dish made with mutton, chicken or fish accompanied over fragrant rice. It is related to Indian Biryani.[1]
- Laban[2] Buttermilk.
- Gers Ogaily, a traditional cake made with eggs, flour, sugar, cardamom, and saffron. Traditionally served with tea.
- Harees, barley cooked with meat and topped with cinnamon sugar.
- Jireesh (Yireesh), heavily seasoned bulgar, cooked with chicken or lamb and tomatoes.
- 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]] Arabian gulf fish served over rice.
- Balaleet Sweetened noodles.
- 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 dough balls soaked in syrup (sugar, lemon, and saffron).
See also
References
- ^ a b c Riolo, 2007, p.23 - 24
- ^ DiPiazza (2006) p.57
- DiPiazza, Francesca Davis, 2006 Kuwait in Pictures, Twenty-First Century Books, p.56- 57, ISBN 0822565897
- O'Shea, Maria, 1999, Kuwait, Marshall Cavendish p.114- 121, ISBN 0761408711
- Riolo, Amy, 2007, Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula, Capital Books, p.23- 24, ISBN 1933102551
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