Common Dishes in Kuwait

1. Machboos (rice specialty served with sauce)

Machboos is a prominent delicacy in Kuwait, and it’s often regarded as the national
dish of the country. It’s a savory rice-based traditional Kuwaiti specialty which is
prepared by using fragrant basmati rice spiced with a variety of spices and mutton, or
chicken. First, basmati rice is cooked with rosewater and saffron. Meat is slow cooked
separately. The cooked rice is then topped with the cooked meat. Machboos is served
with a tasty red sauce called Daqqus, which is prepared by using garlic, tomatoes, and
black pepper.

Ingredients
1 kg chicken cut according to preference
1 kg rice washed and soaked in water for 10 minutes then strained, preferably
Basmati rice
2 chopped tomatoes
1 Tbsp tomato paste
2-3 Cups water
1 Cup chopped coriander
4 dried limes (black lime)
Whole Spices: 3 cloves, 3 cinnamon sticks, 4 cardamoms pods and 5 bay leaves
1 small spoon turmeric
to taste Salt
to taste Whole black pepper
1 small spoon ginger paste
1 small spoon garlic paste
Green chili pepper (optional)

Procedure
1. Heat oil in a cooking pot. Add the onions and stir until the color tends to light
brown. Add the whole spices (cinnamon, cloves, cardamom and bay leaves).
Add the ground spices, then the chicken pieces and stir lightly for ten minutes
till browned.
2. Add the tomatoes, tomato paste, coriander, garlic, ginger and dried lime, then
stir until the tomatoes become soft. Add the green pepper (optional).
3. Add broth and let it simmer until the chicken is cooked through. Remove the
chicken and place it in the oven under the grill to give it a lovely brown color.
4. Cook the rice by adding the right amount of chicken broth to cook it (each cup
of Basmati rice will take 1 ¼ - 1 ½ cup of broth).
5. When the rice water evaporates, we return the chicken on top of the rice and
close the lid for another 25 - 30 minutes on very low heat till its completely
cooked.
2. Quozi (stuffed lamb served on spiced rice)

Quozi, also called ‘Ghozi’ or ‘Goozi’. Quozi is a delectable rice-based cuisine, which
is prepared by stuffing the whole lamb with vegetables, nuts, rice, and spices and
slow cooked over a submerged or closed oven. The stuffed lamb is then served on the
bed of spiced rice. In certain Middle East areas, Quozi is prepared by burying in a pit
comprising burning coal to spice it up with the smoky flavor. Traditionally, this dish is
served at significant ceremonies, such as a wedding.

Ingredients
For the meat

 4 lb lamb meat (shoulder or leg), cut into pieces, with bone

 6 tablespoons vegetable oil
 2 quarts boiling water
 2 tablespoons salt
 2 bay leaves
 2 dried limes (noomi basra)
 2 pods cardamom
 2 cloves garlic, pressed

For the rice

 3 cups basmati rice
 2 cups cut fideos (or angel hair)
 1 onion, chopped
 2 quarts boiling meat broth (from cooking the lamb)
 1 large carrot, cut into small cubes
 4 tablespoons peas
 1 tablespoon cardamom seeds
 1 tablespoon chili powder
 1 tablespoon ground clove
 2 sticks cinnamon
 2 dried limes (noomi basra)
 1 tablespoon black peppercorns
 Vegetable oil

For the decoration

 5 oz. blanched almonds
 5 oz. raisins
 1 onion, chopped
 2 hard-boiled eggs (optional)
  1 lb small boiled potatoes (optional)
 Vegetable oil

Procedures
Meat
1. In a large Dutch oven, heat 4 tablespoons of oil over medium heat and cook the
meat on all sides for 5 to 7 minutes or until browned.
2. Add boiling water.
3. Then add bay leaves, cardamom, garlic, and dried limes. Season with salt and
mix well.
4. Cover and cook on low heat for 2 hours.
5. Drain the meat from its juice and place it in a dish.
6. In a Dutch oven with two tablespoons of oil, brown the meat on all sides for
about 10 minutes.
7. Set aside.

Rice and fideos

1. Wash the rice and let it drain in a colander for 5 minutes.
2. Add 4 tablespoons of oil in the bottom of a large Dutch oven and heat over
medium heat.
3. Add the onions and sauté for 1 minute.
4. Add the carrot, peas, cardamom, chili, cinnamon sticks, cloves, black
peppercorns, and dried limes. Season with salt and fry for 2 to 3 minutes,
stirring regularly.
5. Add the rice and fry over medium heat for 5 minutes, stirring regularly.
6. Add 6 cups (1.5 liter) of strained meat broth and stir well.
7. Cook rice over medium heat until all the liquid is absorbed (about 15 minutes).
8. In a large saucepan, heat 5 tablespoons of oil over medium heat.
9. Add the cut fideos and sauté, stirring constantly until golden brown.
10.Add the remaining meat stock, season with salt slightly, and cook the fideos for
5 minutes over high heat.
11.Drain and set aside.

Decoration
1. In a pan, cook 3 tablespoons oil over medium heat.
2. Sauté the onions for 15 seconds then add the raisins and mix well.
3. Sauté for 5 minutes, stirring regularly. Set aside.
4. In another skillet, heat 6 tablespoons of oil over medium heat.
5. Add the almonds and fry until golden brown. Drain, season with salt and set
aside.
6. In another pan, heat 5 tablespoons of oil over medium-high heat.
7. Sauté the potatoes, stirring regularly until golden brown.
8. Drain and reserve.
Assembly
1. In a large serving dish, add the rice first.
2. Then sprinkle the rice with the fideos and spread the meat over it.
3. Sprinkle with potatoes, onion mixture and raisins, almonds and hard-boiled
eggs.
4. Serve hot.

3. Mutabbaq Samak (Kuwaiti fish & rice)

Muttabaq Samak is a delicacy where fish is served on delicious rice, which is cooked in
nicely spiced fish stock. You can find numerous variations of this cuisine in various
regions of the Gulf. In Kuwait, Muttabaq Samak is served with Zubaidi fish (i.e.
pomfret), which is well-known as the national fish of Kuwait.

Ingredients
 3 cups of rice, increase the amount depending on the number of people being
served
 1 whole fish, cleaned, butterflied, salted, and scaled
 The Fish’s Filling:
 1 bunch of parsley, finely minced
 1/2 cup of currants or to taste
 2 onions, chopped
 Dried limes (or as they're known as in Iraq, “noomi basra”) ground in a grinder
 Salt
 Turmeric

Procedures
1. Boil the rice and add turmeric and salt to the boiling water. Dissolve the spices
in the water and let the rice simmer on the back burner.
2. Fry the fish in a frying pan; fry each side in a bit of fish oil. Start roasting the
onions with the parsley and currants, then add the ground dried lime and a
little bit of salt.
3. Next, open the fish up after frying it, stuff it with half of the filling, and close it
up.
4. As for the rest of the filling, sprinkle it on the rice. Bon appetit!

4. Jareesh/Harees (Kuwaiti cracked wheat soup)

It is popular as Kuwaiti cracked wheat soup which is prepared from mashed wheat
cereal and cooked with lamb or chicken, onions, tomatoes, and spices, such as bay
leaves, cinnamon stick, and raisins. This delicacy gifts you an earthy and sweet flavor,
which develops due to the presence of sweet raisins. Jareesh is popular in Kuwait as a
comfort food of the country. It’s cooked at home during special occasions like fasting.
Ingredients (for 4 persons)
 200 g crushed wheat
 1 heaped tablespoon tomato mash (concentrated)
 1 tablespoon olive oil
 1 teaspoon salt
 1 tablespoon butter
 1 big onion, finely chopped
 1 stalk cinnamon, broken
 3 cloves
 1 piece ginger, the size of a walnut, finely chopped
 1 carrot, sliced
 1 sweet potatoe, peeled and chopped
 100 g green beans, in pieces of 2 inch
 2 tomatoes, finely chopped
 Some more salt
 poss. 4 tablespoon lemon juice

Procedures
1. Wash the wheat under cold water and drain well. Add tomato mash, olive oil
and salt, mix well and set aside.
2. Let butter get warm in a heavy pot, fry the onion until translucent. Add
cinnamon, cloves and ginger, fry for 1 minute.
3. Add the vegetables (carrot, sweet potato, beans, tomatoes), 2.5 dl water and
some more salt. Bring to boil, reduce heat to minimum, cover and let cook
about 15 minutes – until the potatoes are almost done.
4. Mix in the wheat, stir well, cover and allow to cook on the lowest flame for
about 30 minutes. If the pot does not close well you might have to add some
more water within that time. You can control the consistency of the dish by
removing the lid towards the end of the cooking time and allow the Jareesh to
get dryer – or in the opposite case you might want to add some more water.
All at the end, if you wish to have it sour, add the lemon juice and serve
lukewarm.

5. Maqlooba (upside-down rice cake)

Maqlooba, also popular as Maqluba, is a savory cake prepared using rice, meat, and
eggplant. It is cooked slowly in a circular flat pot and, once cooked, it’s turned
upside-down to get delectable rice, meat, and vegetable cake. Its name, Maqluba,
means ‘flipped over’ and it signifies its peculiar presentation. This traditional cuisine
of this Middle East country makes you feel full and satisfy your appetite and easy to
store. It is often served during family events and banquets.

Ingredients
  1 (4 pound) whole chicken, cut into pieces
 6 cups water
 1 medium onion, quartered
 2 tablespoons ground allspice
 ½ teaspoon ground cardamom
 3 whole cardamom seeds
 4 whole cloves
 3 bay leaves
 2 ½ cups uncooked basmati rice, rinsed and drained
 2 tablespoons ground allspice
 3 tablespoons vegetable oil
 1 large potato, sliced into rounds
 1 large head cauliflower, separated into florets
 2 medium tomatoes, diced

Procedures
1. Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice,
ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to a
boil, and cook until chicken is tender, about 40 minutes. Remove chicken, strain
and reserve broth.
2. Soak the rice in water while waiting for the chicken to cook. When the chicken
is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice.
3. Heat the oil in a skillet over medium-high heat. Fry the potatoes and
cauliflower in the hot oil until browned. They do not need to fully cook.
4. In a separate pot, layer fried potatoes on the bottom. This is done so that the
rice will not stick to the bottom of the pan. Add the cauliflower and tomatoes,
and sprinkle a handful of rice over the vegetables. Remove the bones from the
chicken and place the chicken in the pot. Cover with the rest of the rice. Pour
in the reserved broth until it reaches a level about 1/2 inch above the level of
the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is
tender.
5. When the liquid has absorbed, have a large round tray ready. Uncover the pot,
and place the tray over the top. Invert so that the pan is upside down on top of
the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the
food fall onto the tray.

Note
You may substitute 1 large eggplant for cauliflower or use both. Slice eggplant in
rounds on the larger pieces cut in half. If using eggplant with the cauliflower, add it
to the pot along with the cauliflower.
6. Margoog (meat stew)

It is a well-cooked traditional stew of vegetables and lamb with pasta discs of whole-
wheat. Usually, Margoog comprises eggplant, squash, and meat cooked with thin
pieces of rolled-out wheat dough. Traditionally, it is served by pouring over the thin
flatbread or baked/cooked with rolled-out dough.

Ingredients
 2 pounds bone-in goat, cut by butcher into 1 inch pieces
 salt & pepper
 olive oil
 To flavor the broth: 2 smashed garlic cloves, 1 stick cinnamon, and 3 black
lemons, slit
 3-4 shallots, sliced
 3 cloves garlic
 3 medium tomatoes, chopped
 1 teaspoon cumin
 1 teaspoon coriander
 1/2 teaspoon turmeric
 1/2 – 1 teaspoon kashmiri chili (less spicy, I did this so kids could eat it) or
cayenne (more spicy)
 1 head cauliflower, cut/broken into florets
 3 carrots, peeled and cut into thick chunks
 3 zucchini, cut into thick chunks

Procedures
1. Season goat with salt and pepper. In a heavy-bottomed pot, heat a tablespoon
or two of olive oil and brown the goat on both sides, in two batches, removing
the first batch to a plate. When they are all browned, deglaze the pot with a
little water, then add the rest of the goat back in, plus garlic, cinnamon and
black lemons, and water to just cover. Bring to a boil then reduce to a simmer,
covered, for an hour to an hour and a half, until goat is very tender, adding
more water when necessary.
2. Meanwhile, in another cooking vessel (I used a wok), heat another three
tablespoons olive oil. Saute shallots until very golden, being careful not to
burn. Add garlic and stir for a minute or two, then add tomatoes, cumin,
coriander, turmeric, and kashmiri chili. Cook until tomatoes are broken down,
thick and jammy, and most of the liquid has evaporated.
3. Combine the goat and tomato mixtures in whichever pot is bigger so you have
room for all the veggies (I put the goat into my wok). Add cauliflower and
carrot and mix well, adding water so they are not quite covered. Cook,
covered, for 10 minutes, then add zucchini and cook, covered, 10 more
minutes, until all veggies are tender. Simmer uncovered for about 10 more
minutes, until stew has thickened up a little (but still a little brothy).
4. Garnish with a little chopped mint (optional) and and serve hot!
7. Kabsa
Kabsa is a exuberant looking family of dishes made from basmati rice, meat,
vegetables, and a unique blend of spices. Kabsa originated from Yemen and is served
as a traditional dish in Saudi Arabia, Dubai, Qatar, Jordan and Kuwait. Kabsa can be
made in a number of ways, the recipe differs in almost every household!  But as long
as it looks grand, you got your kabsa right.

Ingredients
 1 kg chicken (cut into pieces)
 ¼ cup vegetable oil
 2 sliced onion
 12 oz tomato puree
 2 medium chopped tomatoes
 4 chopped cloves of garlic
 2 grated carrot
 1 grated orange
 4 cloves
 4 Cardamom
 3 Cinnamon sticks
 Pepper and salt to taste
 1 kg rice
 ¼ cup Raisins
 ¼ cup sliced almonds

Procedures
1. Saute 2 medium sliced onion until it begins to brown.
2. Add chopped tomatoes, tomato puree, chicken pieces and garlic and stir for 5
min over low heat.
3. Stir in 3 cups of hot water, grated orange, grated carrot, salt, pepper and
spice.
4. Cook over medium heat for about 20-25 min, until chicken is done.
5. Set aside to keep warm.
6. Stir rice into the liquid in the pan and cook.
7. Cover the pan over low heat for about 35-40 min or until liquid is absorbed.
8. Put rice on a serving platter, with chicken pieces spread all around.
9. Toss almonds and raisins over and serve.

8. Mandi Laham
Mandi is a dish consisting of either lamb or chicken with basmati rice and a mixture of
spices. Traditionally, to make Mandi the meat should be cooked in a tandoor. It is
then closed and no smoke is allowed to go outside. When the meat is tender and
juicy, it is served with rice and sides such as salad, yogurt, and/or spicy tomato
sauces like dakoos.
Ingredients
 1 kg Mutton
 2 cup Rice (soaked for half an hour)
 2 (sliced) Capsicum
 4 tbsp Olive oil
 ½ cup Almond
 4 cup Chicken stock
 1 cup Water
 1 grated Carrot
 Chicken stock 4 cup
 Salt as required
 4 Green cardamom
 4 4 Clove
 10 Black pepper
 1 pinch Nutmeg
 2 Bay leaf
 1 tsp Ginger powder
 4 (sliced) Lemon

Procedures
1. Add nutmeg, bay leaves, ginger powder, black pepper and clove in a grinder
and grind well. Now put mandi spices in a bowl and add lemon, 2 tablespoon
oil, 1 cup water and salt.
2. Apply this mixture to the mutton and leave to marinate for a few hours. Then
tightly pack with aluminum foil.
3. Now bake in oven for 40 minutes. Take out from oven and cook until water
dries. Inflame a piece of coal and place it in the middle of mutton pan. Now
drizzle a little oil on coal and immediately cover it tightly. Heat the remaining
oil in a pan, add chicken stock and boil for a while. Then add 1 tsp mandi
spice. Now add salt and rice and cook till very little water is left. Then mix
capsicum and carrot. Cover tightly and steam on very low heat for 10 - 15
minutes.
4. When rice is ready, take it out in platter and put prepared mutton on top.
Garnish with almonds and serve hot

Note: Cooking Time:75-80 minutes, Serving: 3-4 person

9. Murabyan/Murabian
Murabyan is a rice dish loaded with shrimp (shrimp is popular in Kuwait since they are
found in the Gulf). The dish is flavored with sauteed onions, turmeric, coriander and
dried loomi (a dried black lime).

Ingredients
 1/2 Tablespoon olive oil
  1/2 large onion thinly sliced lengthwise
 1 clove garlic mashed together with:
 1 teaspoon coriander and
 1/2 Tablespoon fresh ginger grated
 1 1 b peeled and deveined shrimp
 1/4 teaspoon black pepper
 1 large tomato cut into thick slices
 2 teaspoons kosher salt
 2 cups water
 2 cups basmati rice
 For the topping:
 1/8 cup Olive oil
 1 yellow onion thinly sliced lengthwise
 1/4 teaspoon cardamom
 1/4 teaspoon black pepper
 1/4 teaspoon grated loomi Dried Black Lime
 1/2 teaspoon curry powder
 1/2 teaspoon ground turmeric
 1/4 teaspoon ground cloves
 1/4 cup fresh cilantro chopped
 1 clove garlic mashed with:
 1/2 teaspoon coriander
 1/4 teaspoon black pepper
 1 1 lb peeled and deveined shrimp

Procedures
1. Heat the oil over medium heat.
2. Add sliced onions and saute until golden brown.
3. Add in the garlic, spice mixture and pepper.
4. Add in 1 1lb of shrimp and tomato slices
5. Cook for 10 minutes over medium heat
6. Add in the water and salt and bring to a boil.
7. Add in the rice (rinsed and drained) and stir to mix all together
8. Reduce heat and simmer until the water is absorbed.
9. (You can make the topping while the rice is cooking when done remove from
heat and set aside.
10.To make the topping:
11.Saute the onions in olive oil until golden brown
12.Add the spices, chopped cilantro, grated loomi and mashed garlic mixture and
stir together.
13.Add in the remaining shrimp and saute until cooked through.
14.On a platter put the rice mixture and then spoon the topping on top.
15.Enjoy!
10. Tashreeb
Tashreeb is the name given to any dish with broth-soaked bread topped with meat or
vegetables. This comes from the Arabic word “tashreeb” which means “to soak.”
Tashreeb started out as a dish made by the poor who were able to put whatever they
had on hand into the stew. It has become a staple in many Middle Eastern households.
The way to eat it is to tear bread, place it on your plate/bowl, and then pour the
stew over it. The stew incorporates meat and normally either chickpeas or beans with
various different spices. With the weather cooling down, this recipe is perfect for the
fall/winter time.

Ingredients
6 Servings

 3 tbsp Vegetable oil

 1500g Whole chicken, cut into pieces
 45g Tomato Paste
 3 Mediums Tomato with juice
 4 Cloves Garlic, finely chopped
 3 pieces Dried lime
 2 cubes MAGGI® Chicken Bouillon
 3.5 cups Water
 8 Smalls Onions, finely chopped
 1 Medium Potato, chopped
 1 cup Chickpeas
 2 pieces Loaves of Iranian bread

Procedures
1. Heat vegetable oil in a large non-stick saucepan, add and cook chicken pieces
for 8-10 mins until chicken changes to golden brown. Add tomato paste and stir
for 3 mins.
2. Add tomato puree, garlic cloves, dried lime, MAGGI® Chicken Bouillon cubes,
baby onion and water. Bring to a boil and simmer uncovered for 10 mins over
low heat.
3. Add potato and chickpeas and simmer for 20 mins or until vegetables and
chicken are cooked through.
4. Place the bread pieces over a large serving plate and pour on the stew sauce to
soak the bread, then place the remaining of the stew on top.

References
https://trip101.com/article/traditional-food-in-kuwait
https://www.bonappetour.com/blog/7-secret-recipes-from-arab-locals/
https://www.arabamerica.com/10-traditional-kuwaiti-dishes-you-must-try/
https://www.maggiarabia.com/en/recipes/tashreeb-dajaj/
https://www.internationalcuisine.com/kuwait-murabyan/
https://cookpad.com/uk/recipes/8331615-laham-mandi-cookpad
http://www.witchy-kitchen.com/margoog/
https://cookpad.com/us/recipes/2608138-jareesh
https://arabizitranslations.com/that-translator-can-cook-mutabbaq-samak/
https://www.196flavors.com/iraq-quzi/
https://cookpad.com/us/recipes/555217-machboos-chicken
https://www.halalhomecooking.com/matazeez-%D9%85%D8%B7%D8%A7%D8%B2%D9%8A
%D8%B2-margoog/

http://www.fao.org/3/w2352e/W2352E06.htm
 Common Desserts in Kuwait

1. Elba
Elba is one of the most eaten dessert in Kuwait. Personally, my family has to do this
kind of dessert after lunch or dinner. The main ingredient in this dessert is Saffron.
Without Saffron it would not be the traditional Elba dessert because the taste of it is
mostly Saffron and it is also the main ingredient inside this Saffron milk pudding.

Ingredients
 6 large eggs
 1 cup condensed milk
 2 cups of powdered (dried) milk
 5 cups of water
 Ground cardamom & saffron to taste

Procedures
1. Preheat the oven to 200-210 c
2. Mix all ingredient
3. Pour it in ramekin or pyrex or any container with a lid then place it in water
bath “bain marie” in the oven for hour and a half
4. Let it cool completely in the fridge before serving (preferably overnight)  

Reference
http://aklati.blogspot.com/2015/10/elba-kuwaiti-flan-or-custard-pudding.html?m=1

2. Ghuraiba
Ghuraiba are brittle cookies made from flour, butter, powdered sugar and cardamom.
It’s usually served with Arabic coffee. This type of dessert is traditional especially in
the Kuwaiti culture. It tastes dry without something to drink it with. The positive way
of it is that Ghuraiba is very rich in flavor and it is very biscuit like texture in food or
dessert.

Ingredients
 1 C plus 2 TBS unsalted butter
 1-1/4 C flour
 1 C confectioners’ sugar
 2 C semolina flour
 Pinch of salt
 2 eggs, beaten
 1 tsp. vanilla
 1 egg white, lightly beaten
 1/4 C blanched or slivered almonds
 Parchment paper
Procedures
1. Melt butter in a saucepan over low heat.
2. Skim froth; pour into bowl. Set aside until cool.
3. In another bowl, sift together flour and confectioners’ sugar. Add semolina
flour and salt; mix well. Stir eggs and vanilla into cooled melted butter.
4. Add dry ingredients, mixing into firm dough.
5. Knead well; cover with plastic wrap and set aside for about one hour.
6. Line two cookie sheets with parchment paper.
7. Preheat oven to 350-degrees F.
8. Knead dough again until smooth and pliable.
9. Take 3 teaspoons of dough and shape into a smooth ball; repeat with remaining
dough.
10.Place balls on cookie sheets one inch apart.
11.Brush tops with egg white and press an almond on top of each cookie.
12.Bake for about twenty minutes, or until lightly golden.

Reference
https://traditionalkuwaitidesserts.wordpress.com/

3. Kanafa
Kanafa, is a Kuwaiti sweet cheese dessert, topped with crushed pistachios and soaked
in sugar syrup. The crust of this dessert is crunchy and very bright in color. From the
inside it is moist and cheesy. Some people would be shocked that cheese goes well
with dessert.

Ingredients
 1 packet Kataifi/Konafa Dough
 1 cup butter
 7 tbsp powdered sugar
 2 cups cream
 1 tin sweetened condensed milk
 1 cup sugar
 1 cup water

Procedures
1. Make a sugar syrup by boiling water and sugar. When the sugar has dissolved,
boil for 3 to 4 minutes and switch off the flame and set aside this sugar syrup.
2. Whisk the cream and set aside.
3. Now work on the kataifi/konafa dough.
4. In a large bowl, loosen the kataifi.
5. Melt the butter and add this to the kataifi / konafa dough slowly while breaking
and separating the strands. Spread the remaining 4 tbsp powdered sugar over
the kataifi / konafa and mix thoroughly.
6. Place half of the kataifi / konafa in a oven tray and press it firmly.
 7. Pour and evenly spread the cream over it.
8. Now place the remaining kataifi and gently press down and flatten it.
9. Bake in a preheated oven for about 20 minutes at 180 C.
10.Now pour the sweetened condensed milk on top it.
11.Pour the sugar syrup over the konafa after adding the condensed milk)
12.Cut into your desired shape and serve.

Reference
https://traditionalkuwaitidesserts.wordpress.com/

4. Darabeel
Darabeel is a crispy delight rolled biscuit. It may be not a good idea to eat it alone
because it is very dry to eat it by itself. As a tradition they eat it with Saffron milk.
They dip it inside the Saffron milk to let the thin Darabeel melt in their mouths. The
taste of it is like a cinnamon cake but a crispy biscuit version.

Ingredients
 3 cups flour
 3/4 cup oil
 water - as needed
 For the filling:
 1/4 cup ground cinnamon
 1 cup brown sugar
 1/2 tsp ground cardamom
 Oil for frying - as needed

Procedures
1. In a bowl, put the flour, oil and a quarter cup of water.
2. Knead the ingredients until smooth. Add water gradually as needed.
3. Cover the dough and let it rest for 20 minutes.
4. To prepare the filling: In a bowl, mix the sugar with cinnamon and cardamom.
5. Take a small piece of dough the size of a nut and roll it out on a hard surface
with a very thin thickness.
6. Place the filling on the tip of the dough.
7. Place a wooden stick on the filling and wrap the dough around itself and
around the stick.
8. Take out the stick.
9. In a saucepan, warm enough oil.
10.Put the dough pieces in the oil and fry them until they are golden brown.
11.Serve with Arabic coffee.

Reference
https://ilovearabicfood.com/recipes/traditional-kuwaiti-darabeel-dessert-recipe/
 5. Gers Ogaily
Gers Ogaily is a normal cake like other cakes in the world but this type of cake is very
special.

It’s a very soft cake and it is traditionally topped with some of saffron pieces. Gers
Ogaily is a sweet sugary cake. Saffron is the main ingredient in the recipe. It is the
main ingredient because it gives the cake a yellowish color and a very majestic smell.
The mixture is usually put in a designed tray so when it comes out of the oven it looks
sublime from the outside.

Ingredients

 2 cups (230 g) all purpose flour

 1 ½ tsp baking powder
 ¼ tsp salt
 4 tbsp toasted sesames
 ½ tsp saffron
 1 tbsp sugar
 4 eggs
 1 ½ cup (300 g) fine sugar
 ½ cup (113 g) butter, melted and cooled
 1 cup (250 ml) milk, room temperature
 1 tsp cardamom
 1 tsp rosewater

Procedures

1. Preheat oven to 180°C /350 °F /Gas mark 4.

2. Butter and flour the sides and bottom of a 12” bundt cake pan (or a 9”
springform pan). Set aside.
3. In the mortar, crush the saffron threads with 1 tsp of sugar until it’s a powder.
Add 2 tablespoons milk to saffron powder. Leave to soak for at least 10
minutes.
4. In a large bowl, sift together the flour, baking powder, salt and two
tablespoons sesames. Set aside.
5. In the bowl of the stand mixer fitted with the whisk attachment, whisk the
eggs and sugar until light and thick and frothy. The mixture should triple in the
volume. About 10 – 12 minutes on medium to high speed.
6. In a large measuring cup, combine the butter, milk, cardamom, rosewater and
saffron mixture.
 7. Using a large slotted metal spoon (or a wooden spoon), gently fold in the dry
and wet ingredients into the eggs, beginning and ending with flour. Fold from
top to bottom until combined.
8. Pour into the prepared cake pan. Sprinkle with the toasted sesames.
9. Bake for 35 to 40 minutes, or until a skewer inserted in the middle come out
clean and the cake has shrink from the sides.
10.Cool completely on a wire rack before inverting.
11.Serve with tea or chai b haleeb (milk tea).
12.Store in an airtight container in the fridge for three days.

Reference
https://traditionalkuwaitidesserts.wordpress.com/2016/02/02/25/

6. Basbousa

Basbousa is a traditional Middle Eastern sugary cake. It is made from simple recipes
and after soaked in some simple sweet syrup. Basbousa is a version of a cake but
preferable. It is made up of semolina and other ingredients. The texture that it has is
that it is very soft from inside and from the outside it’s a little bit crunchy. Usually, it
is very moist from the inside and you can really taste how sweet it is. It is squared in
shape. Basbousa is topped with nuts or sometimes coconut.

Ingredients
 ½ cup plus 2 tbsp unsalted butter
 1 cup sugar
 1 cup plain yogurt
 1 cup fine semolina PLUS 1 cup coarse semolina (or 2 cups coarse semolina or 2
cups original Cream of Wheat enriched farina)
 ⅓ cup milk
 1 tsp baking powder
 ¼ cup sweetened shredded coconut or coconut chips
 ¼ cup shaved almonds
 Cinnamon Simple Syrup:
 1½ cup sugar
 1¾ cup water
 1 short cinnamon stick
 ¼ tsp lemon juice

Procedures
1. Preheat the oven to 350 degrees F.
2. Place the butter in a small bowl and melt in the microwave. Set aside.
3. In a large mixing bowl, combine together the sugar and yogurt. Now add in the
semolina, baking powder and milk. Finally stir in the melted butter, and let the
mixture sit briefly so that the butter is absorbed.
 4. Transfer the semolina mixture into a lightly greased 9″-round cake pan or
baking dish. Bake in the 350 degrees F-heated oven for about 40-45 minutes. If
necessary, broil ever so briefly so that the top of the basbousa gains color.
Watch carefully. When ready, remove from oven.
5. While the cake is baking, prepare the cinnamon simple syrup. In a small sauce
pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on
high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few
minutes until the syrup thickens. Remove from heat and stir in the lemon juice.
Let cool completely, then remove the cinnamon stick.
6. As soon as the basbousa is removed from the oven, pour the cool syrup on the
hot basbousa. Let cool completely; syrup must be absorbed into the cake. For
best result, let it sit for 1 hour before serving.
7. When ready to serve, top the cake with the coconut chips and the coconut and
shaved almonds. Slice and enjoy!

Reference
https://traditionalkuwaitidesserts.wordpress.com/2016/02/02/25/

7. Luqaimat
Luqaimat is one of the best desserts in Kuwait that people would enjoy. So you’re
thinking what does it really taste like? Its texture is crunchy from the outside and very
soft and delicate from the inside. It’s dipped in melted sugar so when we eat it we
can taste the beautiful sting of sweetness. It is shaped in a circle and it’s the size of a
dumpling but shaped in a circle.

Ingredients
 1 cup all purpose flour
 1 teaspoon sugar
 1 tablespoons corn starch
 1 teaspoon oil
 1/2 teaspoon cardamom powder
 3/4 cup warm water (you may need less, depends on the flour you’re using)
 1/2 teaspoon dry yeast
 Pinch of saffron
 ** 2 cups oil for frying

Procedures
For the syrup:
3 tablespoons date syrup
1. In a blender, add water and then the rest of ingredients. Blend well until you
get a combined smooth batter.
2. Pour in a bowl, cover, and let it double in size in warm place. May take an
hour.
3. In a deep frying pan, add oil and when hot reduce to medium heat.
 4. To test how hot the oil is, take a teaspoon from the batter, and carefully drop
it in the oil, if it floats quickly, the oil is too hot.
5. Dip a spoon in separate oil, then take a heaped teaspoon from batter, push the
batter off it using another spoon. Careful while dropping the batter in oil.
6. Move the dumplings around using a wooden spoon or spatula, this will make
them cook evenly.
7. When the dumplings are light brown, remove from oil, and place them on
kitchen paper.
8. Pour your favorite syrup on top (I’ve used date syrup). The syrup should be at
room temperature.
9. You should serve these dumplings the same day you make them.

Note: If your dumplings didn’t turn out round shaped, don’t be discouraged, keep on
trying and you’ll eventually have round ones.

Reference
https://traditionalkuwaitidesserts.wordpress.com/2016/01/27/luqaimat/

8. Om Ali
Cooked pieces of puff pastry are combined with nuts, raisins and coconut, covered in
hot sweetened milk and cream and placed under the broiler.

Ingredients
 1 (17.25 ounce) package frozen puff pastry, thawed
 5 cups milk
 1 cup white sugar
 1 teaspoon vanilla extract
 ¼ cup raisins
 ¼ cup slivered almonds
 ¼ cup pine nuts
 ¼ cup chopped pistachio nuts
 ¼ cup sweetened, flaked coconut

Procedures
1. Preheat the oven to 400 degrees F (200 degrees C). Unroll the puff pastry
sheets, and place flat on a baking sheet. Bake for 15 minutes in the preheated
oven, or until puffed and golden brown.
2. Break the puff pastry into pieces, and place in a large bowl. Add the raisins,
almonds, pine nuts, pistachios, and coconut, and toss to distribute. Pour into a
9x13 inch glass baking dish, and spread evenly.
3. Pour the milk into a saucepan, and stir in the sugar and vanilla. Heat until hot
but not quite boiling. Pour over the mixture in the baking dish.
4. Bake for 15 minutes in the preheated oven. Turn the oven to broil, and broil for
2 minutes to brown the top. Remove from the oven and let stand for 5 minutes.
Serve warm.
Reference
https://www.allrecipes.com/recipe/73059/umm-ali/
9. Tamriyya
Mashed dates with some butter/oil and spices.

Ingredients
 1/2 cup brown flour.
 3 cups dates (seedless)
 1 cup milk.
 1/2 pack butter (113g)
 1 cup walnuts
 1 teaspoon cardamom powder.

Procedures
1. Stir flour over low heat until it becomes yellowish, then strain.
2. Add flour to the dates and flour.
3. Stir over low heat until well mixed.
4. Pour a little milk and mix continously.
5. Cook over low heat until smooth mixture.
6. Add cardamom and walnuts, wait few minutes until it cools down, and serve it
with Arabic coffee.

Reference
https://recipes.fandom.com/wiki/Tamriyya

10. Zalabia
Fried dough soaked in syrup (sugar, lemon, and saffron).

Ingredients
For the Sugar Syrup
 5 cups sugar
 2 1/4 cups water
 1/2 lemon, juiced
 1 tablespoon rose or orange-blossom water
For the Batter
 4 cups all-purpose flour
 1/2 teaspoon salt
 1 (1/4 ounce) package instant dry yeast
 2 2/3 cups warm water
 Light vegetable oil, for frying, plus more for coating spoons

Procedures
1. To make the syrup: Combine sugar, water, and lemon juice in a medium
saucepan. Place over medium heat, and simmer until thick enough to coat the
 back of a spoon, about 10 minutes. Add rose or orange-blossom water, and
simmer for a few seconds longer. Remove from heat, and let cool. Cover, and
refrigerate until ready to use.
2. To make the batter: Whisk to combine flour, salt, and yeast in a large bowl.
Gradually stir in water, beating vigorously until smooth and elastic, about 10
minutes. Cover with plastic wrap, and let rise in a warm place for at least 1
1/4 hours. Uncover, and beat once more. Cover, and let rise again, about 30
minutes.
3. Heat 2 inches of oil in a deep saucepan over medium-high heat until the oil
reaches 375 degrees. Dip two tablespoons in a small bowl of oil to coat.
Working in batches, spoon about a tablespoon of batter into hot oil. Fry,
turning occasionally, until puffed, crisp, and golden. Reduce the heat a little so
that the fritters are thoroughly cooked without getting too brown. The light
batter produces irregular rather than round fritters.
4. Using a slotted spoon, remove fritters, and transfer to a paper towel-lined
baking sheet to drain. Dip fritters in the cold syrup for a few seconds to coat
and soak up some syrup. These are best served hot, but they may also be
served at room temperature.

Reference
https://www.marthastewart.com/318764/zalabia