A FOOD TRADITION
Bahraini Cuisine
A Gulf Arab cooking tradition shaped by pearl-diving communities, rice dishes, seafood, dates, spices, and Persian and Indian Ocean influences.
Dishes linked to this cuisine
13–20 of 20
Muhammar
A Bahraini sweet rice dish cooked with date-palm jaggery and aromatic spices, often served as an accompaniment to savory food.
Mumawwash
A Bahraini savory rice dish made with rice, mung beans, aromatics, and spices, with dried shrimp used in some traditional versions.
Qeema
Qeema is a savory Bahraini minced-meat stew typically cooked with onion, tomato, peas, oil, and warm spices.
Regag
A very thin Kuwaiti flatbread made by spreading wheat-flour batter or dough on a hot surface until crisp or pliable.
Sago Pudding
A Bahraini-style sweet pudding of translucent sago pearls cooked with milk, sugar, cardamom, saffron, and rose water.
Saloona
Saloona is a Qatari stew of meat or another protein simmered with tomato, onion, garlic, and assorted vegetables in a spiced broth.
Samboosa
A Bahraini filled wheat-flour pastry, commonly stuffed with seasoned minced meat, vegetables, or cheese before being fried until crisp.
Thareed
Thareed, also called Fareed in Emirati usage, is a bread-and-stew dish of meat or poultry and vegetables served over regag or other thin flatbread that absorbs the broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.