Kuwaiti
The pearl-diver's table — machboos, gabout, and gulf shrimp.
Machboos Lahm
Kuwait's signature dish — long-grain rice cooked with bone-in lamb in a tomato-loomi (dried lime) broth seasoned with baharat (Kuwaiti spice blend), saffron-tinted, topped with the signature crispy fried whole onion garnish (zalata) and toasted nuts. Served on a large communal platter with sun-dried fish on the side for those who want extra umami depth. The Iraqi-influenced Kuwaiti version.
View page →Kuwait is the cuisine of the small Persian Gulf state on the northwestern corner of the peninsula. Kuwaiti cuisine is the most-Iraqi-influenced of the Gulf cuisines (Kuwait was an Iraqi merchant outpost before British protectorate status), with strong influences from Persia, Yemen, and India. The signature is machboos lahm — Basmati rice with lamb in a tomato-loomi-spice broth, with distinctly Kuwaiti touches including the heavy use of fried whole onion garnish (zalata) and the addition of sun-dried fish on the side. Gabout (lamb stew with hand-rolled dough strips) is the winter comfort. Mutabbaq samak (rice baked with marinated fish) is the coastal classic. Khanfaroosh and balaleet are the festive specialties. Kuwaiti gahwa is the universal hospitality drink. The Bedouin majlis culture and the souk-and-coffee-shop street life define Kuwaiti food culture.
On the Map
Where this cuisine is found
The Palate
Start Here
Basmati rice with bone-in lamb in a tomato-loomi-spice broth, saffron-tinted, topped with the signature crispy fried whole onion garnish (zalata) and sun-dried fish on the side. The Iraqi-influenced Kuwaiti version.
Why start here · Kuwait's national dish. Start here to understand the Iraqi-Persian-Bedouin synthesis that defines Kuwaiti cooking and the signature zalata onion garnish.
Fresh white fish (zubaidi or hammour) marinated in spices, layered with saffron-tinted Basmati rice cooked with onions, tomatoes, and herbs. The Kuwaiti coastal Friday lunch.
Why start here · Kuwait's coastal specialty showcasing the Persian Gulf fishing tradition. Lighter than lamb machboos, perfect for hot Kuwait afternoons.
Lamb shoulder slow-cooked with hand-rolled dough strips, vegetables, baharat, and loomi into a thick stew. The hand-rolled dough strips provide the signature texture.
Why start here · Kuwait's winter comfort stew. The Iraqi-Persian merchant heritage. The hand-rolling dough tradition is the Kuwaiti craft.
The Pantry
See all 47 ingredients›
Grains & Staples
Dairy & Fats
Sauces & Condiments
Other
Regional Styles
Kuwait City and Coast
The capital and the coastal strip. Modern restaurants alongside traditional Kuwaiti diwaniya (gathering room) cuisine. The most-developed urban food culture.
Northern Iraq Border
The northern border with Iraq. The most-Iraqi-influenced Kuwaiti cuisine, with strong wheat-stew traditions.
Southern Saudi Border and Desert
The southern desert with Bedouin tribal traditions. The most-traditional Kuwaiti Bedouin cuisine.
How They Cook
Techniques that define this cuisine
