20 recipes
Large fava beans boiled until tender, served hot with salt, cumin, black pepper and lemon juice.
Fluffy yeasted Gulf pancakes scented with cardamom and saffron, served hot with date syrup and cheese.
Basmati rice cooked in chicken broth with browned onions, dried lime and spices, topped with golden chicken and a touch of saffron and rose water.
Thin bread pieces soaked in a dried-lime and tomato chicken broth, topped with the chicken and potatoes.
Yellow lentils simmered with tomato, onion, turmeric and dried lime until creamy, spooned over white rice.
Hulled wheat and lamb cooked for hours until they melt into a smooth, thick porridge, served with ghee, cinnamon and sugar.
Slow-caramelised onions with raisins, chickpeas, spices, cardamom and a touch of rose water, spooned over or beside machboos.
Tender lamb simmered with browned onions, dried lime and spices, with the rice cooked in its broth and scented with saffron and rose water.
A lamb and vegetable stew in a red broth spiced with dried lime and baharat, served with white rice.
White basmati rice boiled, drained and finished by steaming with ghee and cardamom, so every grain stays long and separate.
Basmati rice cooked with brown lentils, spices and dried lime, topped with crisp browned onions.
Spiced, golden-fried pomfret layered between rice cooked with onion, dried lime and whole spices.
Chickpeas boiled with salt and served hot in their broth with cumin, black pepper and a squeeze of lemon. A simple, warming snack.
A warming Gulf soup of oats in a chicken broth scented with cardamom, cinnamon and dried lime, with shredded chicken and a squeeze of lemon.
Paper-thin, crisp bread smeared onto a hot pan, topped with a layer of egg and cheese, then folded.
A light soup of toasted vermicelli, tomato, cumin and a hint of dried lime — warm and comforting at iftar.
Basmati rice cooked with deeply browned onions, tomato, dried lime and warm spices, crowned with spiced shrimp and a touch of saffron and rose water.
The everyday Kuwaiti salad: cucumber, tomato, lettuce and onion cut small in a lemon and green chili dressing, served with rice and machboos.
Paper-thin, crisp sheets of cardamom-and-saffron batter, rolled into fingers while hot and served with tea.
Soft dates stuffed with walnuts, covered with flour toasted in ghee and scented with cardamom, then cut into squares — a quick, no-oven sweet.
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Recipes from Kuwait
