Bahrain is a smallisland state near the western shores of thePersian Gulf. Much of the cuisine of Bahrain is a mixture ofArabic,Iranian (national,Balochi, andAchomi cuisine),Indian,African, Far East andEuropean food due to the influence of the various communities present, as Bahrain was an important seaport and trading junction since ancient times.
Mumawwash, (Arabic:مموش) – rice cooked with greenlentils; can be topped with dry shrimp
Muhammar (Arabic:محمر) – rice dish made from local rice with dates or sugar and one of the most distinctive rice dishes in Bahrain, always served with fried fish, especially the net fish of Bahrain
Quzi (ghoozi) (Arabic:قوزي أو غوزي) – roasted lamb stuffed with rice, meat,eggs and other ingredients
Falafel (Arabic:فلافل) – friedfava beans served as fried balls in sandwiches with vegetables
Al-Mudalal (Arabic:المدلل) – rice cooked with herbs and mixed with small pieces of chicken, and finished with a special kind of butter, specifically prepared for this dish
Malgoum –shawarma served insidechapati orparatha bread with cheese, French fries, and a variety of sauces
Fūl (Arabic:فول) – a stew of cooked fava beans served with olive oil,cumin, and optionally with choppedparsley,garlic,onion,lemon juice,chili pepper and other vegetables, herbs, and spices
Qahwah is the national beverage whiletea, particularly karak, is drunk for hospitality. Other popular beverages includelaban (a kind of saltybuttermilk), yoghurt drinks, sharbat (sweet drinks) like rose sharbat or rose with milk, andsoft drinks.
Bahrain produces only a small amount of its food requirements due to limited land space and imports much of its food.[2]
