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
13–19 of 19
Luqaimat
A Bahraini sweet made from yeast-raised wheat-flour dumplings that are fried and finished with sugar syrup or another sweet topping.
Machboos
A Bahraini spiced rice dish prepared with rice, aromatics, tomatoes, and a choice of chicken, fish, or other meat.
Madrouba
Madrouba is a thick Bahraini porridge of rice and tender chicken cooked with aromatics and spices until the grains and meat are soft and blended.
Maleh
Maleh is a traditional Qatari salted and dried fish preparation made by curing fish with salt and typically served as a savory preserved-fish dish.
Marqooq
Marqooq is a Najdi one-pot stew in which thin wheat-dough pieces cook with lamb, vegetables, tomato, and onion.
Saloona
Saloona is a Qatari stew of meat or another protein simmered with tomato, onion, garlic, and assorted vegetables in a spiced broth.
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.