Kuwaiti cuisine

From WikiMD's Food, Medicine & Wellness Encyclopedia

Kuwaiti cuisine is the collection of dishes and culinary techniques of Kuwait, a country in Western Asia. It is characterized by the extensive use of rice, meats, and seafood, and a blend of spices that give it a unique flavor. The cuisine has been influenced by the culinary traditions of India, Persia, and the Arab world, among others.

History[edit | edit source]

The history of Kuwaiti cuisine is deeply rooted in the country's nomadic past. The Bedouin tribes of the Arabian Peninsula, including those in Kuwait, relied heavily on a diet of dates, milk, and meat from camels and goats. With the advent of trade and the influence of foreign cultures, the cuisine evolved to incorporate new ingredients and techniques.

Ingredients[edit | edit source]

The main ingredients in Kuwaiti cuisine are rice, meats (such as lamb, chicken, and fish), and a variety of vegetables. Spices and herbs, including saffron, cardamom, turmeric, and thyme, are used extensively to flavor dishes. Dates, a staple in the Kuwaiti diet, are often served as a dessert or used in cooking.

Dishes[edit | edit source]

Some of the most popular dishes in Kuwaiti cuisine include Machboos, a spiced rice dish often served with meat or fish; Harees, a dish made from wheat and meat; and Mutabbaq samak, a fish and rice dish. Desserts include Luqaimat, sweet dumplings, and Umm Ali, a bread pudding.

Eating customs[edit | edit source]

In Kuwait, meals are often a communal affair, with food served in large platters for sharing. It is customary to eat with the right hand, as per Islamic tradition. During the holy month of Ramadan, special dishes are prepared for Iftar, the meal that breaks the fast.

Influence and spread[edit | edit source]

Kuwaiti cuisine has influenced and been influenced by the cuisines of many other countries in the Middle East and South Asia. It has also gained popularity in other parts of the world, with Kuwaiti restaurants opening in cities like London and New York.

See also[edit | edit source]



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Contributors: Prab R. Tumpati, MD