A FOOD TRADITION
Kuwaiti Cuisine
A Gulf cooking tradition centered on spiced rice, seafood, wheat and grain dishes, slow-cooked stews, flatbreads, and fragrant sweets.
Dishes linked to this cuisine
13–24 of 25
Kuwaiti Biryani
Kuwaiti biryani is a fragrant rice dish prepared with chicken, onions, saffron, and warm aromatic spices.
Luqaimat
A Bahraini sweet made from yeast-raised wheat-flour dumplings that are fried and finished with sugar syrup or another sweet topping.
Ma'amoul
Ma'amoul is a molded filled pastry made from wheat or semolina dough and typically filled with dates, nuts, or both before baking.
Machboos
A Bahraini spiced rice dish prepared with rice, aromatics, tomatoes, and a choice of chicken, fish, or other meat.
Marqooq
Marqooq is a Najdi one-pot stew in which thin wheat-dough pieces cook with lamb, vegetables, tomato, and onion.
Mumawwash
A Bahraini savory rice dish made with rice, mung beans, aromatics, and spices, with dried shrimp used in some traditional versions.
Murabyan
A Kuwaiti shrimp-and-rice dish in which shrimp is cooked with rice, onions, aromatics, and Gulf-style spices.
Mutabbaq Samak
A Kuwaiti fish-and-rice dish featuring seasoned fish served with rice cooked with onions, aromatics, and regional spices.
Qatayef
Qatayef are yeast-leavened wheat pancakes folded around sweet cheese, cream, or nut fillings and finished with sugar syrup, often baked or fried.
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.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.