A FOOD TRADITION
Qatari cuisine
A Gulf Arab cooking tradition shaped by pearl-coast seafood, dates, wheat, rice, meat, and aromatic spice blends.
Dishes linked to this cuisine
1–12 of 19
Asida
A traditional Kuwaiti flour-based sweet made by cooking wheat flour with sugar, butter, cardamom, saffron, and water into a soft pudding.
Bajella
Bajella is a Qatari fava-bean stew prepared with tomatoes, onion, garlic, cumin, lemon, and oil.
Balaleet
Balaleet is a Bahraini sweet vermicelli dish flavored with cardamom and saffron and commonly topped with an egg omelet.
Batheeth
Batheeth is a traditional Qatari date-based sweet made into a crumbly mixture with flour, butter, cardamom, and sesame.
Chebab
Chebab is a Bahraini yeasted saffron-and-cardamom pancake cooked in oil and commonly served as a sweet breakfast or snack.
Dango
An Omani preparation of boiled chickpeas seasoned with salt, cumin, and often chili or turmeric, served as a warm snack or side dish.
Harees
Harees is a traditional Bahraini dish of wheat and meat simmered for a long time and beaten into a smooth, savory porridge.
Jareesh
Jareesh is a Kuwaiti savory porridge of cracked wheat slowly cooked with onions, spices, and commonly beef or chicken until soft.
Khabees
A Qatari sweet made by roasting wheat flour with ghee or butter, sugar, cardamom, and saffron into a rich, crumbly pudding-like mixture.
Khanfaroosh
Khanfaroosh is a Bahraini sweet fried cake or fritter made from rice and wheat flours, egg, saffron, cardamom, and rose water.
Khobz khamir
A traditional Qatari fermented flatbread made from wheat flour and yeast, often enriched with milk, egg, sugar, and aromatic spices before being cooked on a hot surface.
Khobz regag
Khobz regag is a very thin Qatari wheat-flour flatbread cooked directly on a hot surface until lightly crisp or pliable.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.