Machboos Laham

Touted as Kuwait’s national dish, this flavorful traditional specialty features an orchestra of spices, such as cardamom, cinnamon, turmeric, cloves, pepper, and ginger, as well as mutton or chicken all submerged in a bed of slow-cooked long-grain basmati rice. An aromatic rice-based delicacy that combines a savory mix of saffron- and rosewater-infused rice and layers of meat, it is often garnished with fried onions, raisins, and split chickpeas. This beloved dish is best served with the famed tomato-based gravy cooked with garlic and cilantro called Dakkus or Dakoos. It is thought that perfectly cooked rice, Nathri, as locals call it, makes up a good Machboos.

Mutabbaq Samak: Zubaidi

Kuwait boasts a seafaring past, owing to its rich history of boat building, pearl diving, and fishing trade. In fact, some of its famed traditional foods are seafood or fish-based dishes served with spices and rice. One of the sought-after fish-rice meal combinations is a Kuwaiti specialty featuring its national fish, Zubaidi, which means butter, a silver pomfret that is abundant in this pint-sized country. The flakey and buttery texture of Zubaidi is coated in seasonings and flour and then fried till golden brown. The rice is boiled in fish stock and then seasoned with turmeric, onions, garlic, sumac, and parsley. A serving is garnished with herbs, nuts, and raisins and paired with mango pickles and a side of onions. It tastes heavenly with a bowl of tomato gravy or dakoos.

Gabout

Food plays a significant role in the fabric of Kuwaiti hospitality. This is evident in the large preparations offered to guests to indulge. A great number of delicacies are filled with spices, and rightfully so, as a gold mine of spice shops thrives around the country. A variant of meat-based cuisine famous in the country is the delectable stuffed dumpling submerged in meat stew and loaded with a wealth of spices. These delicious dumplings are stuffed with onions and raisins plus chunks of meat. It is also occasionally cooked with chicken. Meals in Kuwaiti homes are always served with a bowl of dates and other sweets.

Mumawash Rubyan or Murabyan

And another rice-based seafood dish, Murabyan, is loaded with locally-sourced shrimp. It features a flavorful entrée of sautéed dried black lime, or loomi, onions, coriander, and turmeric. Murabyan is a rich seafood dish consisting of either fresh or dried shrimps mashed and cooked with mung beans or lentils, and tomatoes, and seasoned with various spices such as cloves, bay leaves, and cardamom pods. Generally, this delicious dish is paired with rice and dakoos, making it an authentic Kuwaiti delicacy. It is garnished with fresh herbs, giving it an aromatic fragrance. The process of drying fish and shrimp in Kuwait is an old tradition rooted in the earliest settlers, when what was caught in the season was preserved to last the whole year.

Harees

In Kuwaiti homes, it is customary to have many guests over for dinner, which is why food is generally served on large trays with ample proportions to feast on. Harees embellish tables for guests to enjoy particularly during Ramadan, whether for suhoor (pre-dawn meal) or iftar (breaking of the fast in the evening). It is a thick porridge-like serving of mashed wheat and meat, typically chicken or mutton, garnished with cinnamon sugar and at times cumin and cardamom. The wheat is soaked overnight, boiled on the stove, and then ground up into a soup-like texture. Harees is the go-to comfort food to beat the cold during Kuwait’s winters.

Jireesh

Often regarded as a close cousin of Harees, this similar recipe uses a different variety of wheat and is cooked in a whole new potpourri of spices. Jireesh made it to Kuwait’s Hall of culinary fame as it is a must-dine-on delicacy during Ramadan. Classic comfort food in the Arabian Gulf, is commonly cooked by first mashing wheat or lentils along with mutton or chicken. It is then topped with a variety of flavors such as bay leaves, cinnamon sticks, and raisins together with dried lemon, onions, and tomatoes.

Grilled Hamour

Hamour is a mild, white-fleshed fish that is perfect for grilling. The fish is marinated in a mixture of olive oil, garlic, and herbs before grilling. Once cooked, the fillet is topped with a garlic butter and Parmesan cheese mixture. The savory topping takes this dish to the next level. This Grilled Hamour Fillet with Garlic Butter and Parmesan is a delicious, easy dinner option that’s sure to please. It’s also a great way to get in some additional Omega-3 fatty acids. Here’s how to make it

Gers Ogaily

Kuwait is brimming with a variety of sweets that delight locals and visitors alike. Some bestsellers include luqaimat, or sweet dumplings, that are crunchy on the outside and chewy soft on the inside. Also popular for sweet-toothed foodies is Balah el Sham. These are fritters that could pass for the Middle Eastern version of the churros. And who wouldn’t drool over Katayef, a pancake pastry with cheese and nut fillings? Another well-beloved classic dessert, however, is the humble egg batter mixture richly packed with a variety of aromas and flavors. Infused with cardamom, saffron, and rose water, the fluffy Gers Ogaily, the so-called perfume cake, is a spongy dessert that is lightly sprinkled with toasted sesame seeds. The way the cake is prepared varies but it is normally baked in a large bundt cake pan.

Balaleet

Balaleet is a traditional dish in the Gulf (the UAE, Kuwait, Bahrain, etc) that incorporates sweet and salty elements. Balaleet is usually eaten for breakfast. It consists of two main parts, vermicelli noodles and an egg topping. The vermicelli noodles are sweetened and flavored with rose water, cardamom, turmeric and saffron. After cooking, they are topped with an egg omelette, or scrambled eggs that have also been flavored with cardamom and saffron, and salt and pepper.

Kuwaiti Tea

Kuwaiti tea (Shay al Kuwaiti) refers to several varieties of tea traditionally served in that country. One is a sweet cinnamon tea. This tea is served with breakfast or during the traditional tea ceremony. The tea is created by putting water in a boiler together with cinnamon sticks and sugar. When the tea is ready, it is served with nuts, dried fruit, cookies or dates. Another type of Kuwaiti tea is saffron and cardamom tea. This tea is usually served after lunch. It is a Kuwaiti tradition to offer a guest to a house a cup of tea or Arabic coffee.

Arabic Coffee

Arabic coffee, also called Qahwa is a version of the brewed coffee of Coffea arabica beans. Most Arab countries throughout the Middle East have developed distinct methods for brewing and preparing coffee. Cardamom is an often-added spice, but it can alternatively be served plain or with sugar. There are several different styles to brewing the coffee depending on the preference of the drinker. Some methods keep the coffee light whereas others can make it dark. Arabic coffee is bitter, and typically no sugar is added. It is usually served in a small cup that is adorned with a decorative pattern, known as a finjan. Culturally, Arabic coffee is served during family gatherings or when receiving guests.

Karak Chai

Karak chai or chai karak, or karak tea is a very commonly consumed tea in the Gulf region of the Middle East. It like masala chai, but with less spices. You can make a chai karak with just tea, milk and sugar. Masala chai usually has peppercorns, cinnamon, whole spices, etc. I think this recipe is a happy medium. It has just enough spices to be comforting, warming and delicious without being overpowering. Karak tea is simple to make, but such a delicious tea to drink.

Bithan

Bithan is blanched almonds which is blended with fresh milk and a splash of orange flower water for traditional flavour. Almond milkshakes are very popular in Kuwait, particularly during Ramadan when we’re likely to serve them when breaking the fast. A tiny bit of orange flower water gives this almond shake its classic taste and it is best served icy cold.

Rose Water

Rose water is a flavoured and scented water made by steeping fresh rose petals in water. It is used in a wide range of culinary applications, including drinks, baked goods, and other desserts, especially in Middle Eastern, Indian, and Asian cuisines. Rose water tastes and smells like roses, so it adds a distinctly floral element to whatever preparation it is added to. And because this floral quality is so distinct.

Laban

As a drink, laban has been traditionally prepared by allowing milk to ferment for about 24 hours. After that point, it's churned and the butter is removed. The resulting liquid—the strained out buttermilk—would keep for several days at room temperature. In modern times, however, such approaches are not necessary, as it is produced industrially. It can be (and is) drunk like a beverage and is also used in cooking various specialties. Alternate spellings include lben, lban, and leben.