Seafood is a significant part of the Kuwaiti diet, especiallyfish.[3]Mutabbaq samak is a national dish in Kuwait. Other local favourites arehamour (grouper), which is typically served grilled, fried, or withbiryani rice because of its texture and taste;safi (rabbitfish);maid (mulletfish); andsobaity (sea bream).
Kuwait's traditionalflatbread is calledkhubz. It is a large flatbread baked in a special oven and it is often topped with sesame seeds. Bread is often served withmahyawa fish sauce.
Biryani (Arabic:برياني) – a very common dish, which consists of heavily seasoned rice cooked with chicken or lamb. Originally from the Indian sub-continent.[4]
Gabout (Arabic:قبوط), – stuffed flourdumplings in a thick meat stew.
Machboos (Arabic:مجبوس) – a dish made withmutton,chicken, orfish accompanied over fragrant rice that has been cooked in chicken/mutton well-spiced broth.[4]
Mashkhool (Arabic:مشخول) – white rice and at the bottom of the pot, there are rings of onion with turmeric and black pepper. and sometimes potatoes and eggplants are also added at the bottom of the pot.
mashwi jeder (Arabic:مشوي جدر) – white rice with beef or chicken, onions, potatoes and spices all at the bottom of the pot and then flipped upside down on a plate.
Maidem (Arabic: ميدم) – a white rice and on top of it ground fish mixed with spices.
Marabyan (Arabic:مربين) – a rice cooked with either fresh or dry shrimp.
Maglooba (Arabic:مقلوبة) – rice cooked with meat and potatoes and eggplant.
Margoog (Arabic:مرقوق) – vegetable stew, usually containing squash and eggplant, cooked with thin pieces of rolled out dough.
Mumawwash (Arabic:مموش) – rice cooked with greenlentils and can be topped with dryshrimp.
Muaddas (Arabic:معدس) – rice cooked with red lentils and can be topped with dry shrimp.
Asida (Arabic:عصيدة) – a dish made up of cooked wheat flour, with added butter or honey.
Balaleet (Arabic:بلاليط) – sweet saffron noodles served with a savoury omelette on top.
Bayth elgitta (Arabic:بيض القطا) – a friedcookie filled with a mixture of ground nuts and tossed in powdered sugar. It was named after the egg of thecrowned sandgrouse (common to the area) due to its similar shape.
Darabeel (Arabic:درابيل) – made from flour, eggs, milk and sugar formed into very thin rolled layers. Sometimes sugar, cardamom or cinnamon are added.
