A FOOD TRADITION

Gulf cuisine

Gulf cuisine describes interconnected foodways around the Arabian Gulf, including Qatar, Bahrain, Kuwait, eastern Saudi Arabia, the United Arab Emirates and Oman. It is related to, but broader than, the existing Qatari cuisine entry. Rice, dates, wheat, fish, prawns, camel or other meats, dried limes, cardamom and saffron recur alongside slow cooking, steaming, grilling and preparation of thick stews. Recognizable examples include machboos, harees and thareed, although recipes vary considerably between communities and households. Coastal seafood traditions and inland Bedouin-influenced cooking both belong within this shared regional frame, so the cuisine should be presented as overlapping rather than as an exclusive national inheritance.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.