Kuwait (Kuwaiti Recipes)
Kuwait food is very rich in its flavor and taste. It is a mixture of the
traditional variety and the immigrant culinary delights. Tabeekh is a
famous cooking method that is used for preparing many Kuwaiti Cuisines.
In this method, the entire feast is cooked over heat after being placed
in a single container. This method is used by the households in Kuwait.
Another Kuwaiti cooking method is known as Marag, in which all the
important ingredients are first fried and prepared and are then added to
the final meal and are cooked over light heat.
Chicken Mechbous is one of the popular Kuwait recipes, which can be easily prepared and is very delicious. To prepare this, first the chicken pieces are to be boiled. While boiling the pieces, cloves, pepper, cardamom and cinnamon are to be added in the water. Remove the pieces along with the soup prepared. Then cook fine rice in this soup and add salt to taste and prepare an onion topping. For this, cook onion pieces over low heat till they become brown. Add the leftover spices from the chicken soup to the onions while they are fried. Then add flour to the chicken pieces and cook until the pieces become crispy. Then serve the cooked rice, top it with the onion mixture and chicken pieces and Chicken Mechbous is ready.
Some of the other important recipes that bring out the real flavor of Kuwait Food are Murabyan, Hummus and Sponge Cake.
Yoghurt and Tahini Dip
1 whole fryer
1 cinnamon stick
2 cardamom pods
2 or 3 whole cloves
5 black peppercorns
3 cups basmati rice (or other short-grained rice)
Onion-spice topping (hashu):
2 large yellow onions, finely chopped
1 Tbsp. vegetable oil
¼ cup golden raisins, soaked in water
¼ tsp. ground cardamom
¼ tsp. dried black lime (loomi), or ½ tsp. lime zest
¼ tsp. ground black pepper
½ tsp. sugar
Tomato sauce (duqqus):
2 large tomatoes, chopped
2 Tbsp. water
2 cloves garlic, crushed
1 Tb. tomato paste
Rinse chicken inside and out. Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, and peppercorns. Bring to a boil, and continue to boil uncovered over medium heat until chicken is done (approximately 40 minutes). Remove and drain the chicken, reserving broth. Drain fat off the top of the broth and strain broth to remove spices. Prepare three cups of basmati rice according to package directions, using broth from chicken instead of water. Add salt if necessary.
While rice is cooking, cook onions in a nonstick skillet over medium heat, stirring frequently, until clear. Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in oil, drained raisins, and spices. Cook for one minute. Remove mixture from skillet and set aside.
Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken, turning frequently, until the outside is brown and crispy.
For the tomato sauce, add water, chopped tomatoes, crushed garlic, and tomato paste in a small skillet or saucepan, and sauté until tomatoes are soft and the sauce well blended.
When the rice is done, spread it on a serving platter. Sprinkle the onion-spice mixture over the rice, and place the chicken on top. Pass the tomato sauce to spoon onto individual plates.
1 Tbsp. vegetable oil
1 large onion, halved lengthwise and thinly sliced
2 cloves garlic, mashed with 1 tsp. ground coriander and 1 Tbsp. grated fresh ginger
1 tsp. ground coriander
2 lbs. peeled shrimp (medium size)
1/4 tsp. black pepper
1 lb. tomatoes, halved and cut into thick slices
1 tsp. salt
4 cups water, approx
1 cup grits, soaked in water
4 ½ cup basmati rice or other short-grained rice
¼ cup vegetable oil
2 yellow onions, halved and thinly sliced
½ tsp. ground cardamom
½ tsp. ground black pepper
1 tsp. curry powder
1 tsp. ground tumeric
¼ tsp. ground cloves
1 bunch fresh coriander (cilantro), chopped
Grated peel of one lime
1 clove garlic, mashed with 1 tsp. ground coriander and 1/2 tps. black pepper
1 lb. peeled shrimp (medium size)
Heat oil over medium heat. Add sliced onions and sauté until golden. Stir in garlic/spice mixture and pepper. Stir in shrimp. Add tomato slices, and cook for 10 minutes over medium heat. Add water and salt. Increase heat and bring to a boil. Add rice, stirring to mix evenly. Reduce heat and simmer until all the water is absorbed. Remove from heat. To prepare the topping, sauté the onion in oil until golden. Add the spices, chopped coriander, grated lime peel, and garlic/spice mixture, stirring to mix well. Add shrimp, and sauté until cooked through (about three minutes). Spoon shrimp/rice mixture onto a platter, arrange shrimp topping on top.
2 cups water
¼ C pickling salt
2 lbs. white turnips
2 cloves garlic
1 C white vinegar
Bring water and salt to a boil, stirring to make sure all the salt is dissolved. Remove from heat and cool. Peel turnips. Cut small turnips into sixths; larger turnips can be cut thick strips (about the size of a large French fry). Peel beet and cut into thick strips. Peel garlic cloves and cut each one into quarters. Layer turnips in a large sterilized glass jar, interspersing them with the beet strips and garlic. Combine the cooled salt solution with the vinegar, and pour over the turnips. Make sure no large air bubbles remain. Lay a piece of plastic wrap over the opening, and put the lid on the jar. Store pickles in a cool place for at least three weeks. The turnips will turn bright pink. Refrigerate after opening.
2 15-oz. cans chickpeas
½–¾ C lemon juice
1/3 C tahini
½ Tbsp. salt
2–3 cloves of garlic, chopped
Parsley sprigs and paprika for garnish
Pita bread cut into pieces for dipping
Drain the chickpeas. Reserve a few for garnish and put the rest in a blender or food processor. Add other ingredients and process until smooth (or until texture is even), adjusting lemon, tahini, and salt to taste. Transfer to serving bowl and with a spoon make a shallow well all around, about 1" from outside edge. Drizzle olive oil, garnish with reserved chickpeas, parsley sprigs and paprika. Serve with pita bread.
¾ C confectioner’s sugar
¾ C flour
½ tsp. baking powder
¼ tsp. ground cardamom
A little shortening or butter for greasing the pan
1 tsp. sesame seeds
Beat eggs well in a mixing bowl. Gradually beat in sugar. Sift flour and baking powder together and mix well. Combine flour mixture with eggs and sugar. Add cardamom and saffron. Pour mixture into a greased 8" baking pan. Sprinkle sesame seeds on top. Bake in a preheated 350° oven for 20 minutes. Cuts best with a serrated knife.
Chichen stock ingredients:
1 whole chichen
7 whole cloves
10 cardamom pods
10 black peppercorns
2 cinamin stick
3 bay leaf 1 Dried black lime
1 green chili pepper
3 cups cups Basmati rice
1 pinch saffron
Wash rice with cold water and soak unil you finish boiling the chicken. Fill half a pot with water enough to cover the chicken. Put the whole chicken in the water put it on high fire. At the begining be sure to stay and and remove the white fat that comes out of the chichen keep removing until the water is clear then add all the chichen stock ingrediants let it cook for 30-40 minutes. Remove the chicken. Strain the broth to remove the spices. Pour the broth in another pot let it oil add salt and taste until you feel slightly salty taste. Drain the soaking water from rice add rice to the broth (make sure that broth is 2cm above rice) if broth is more try to remove if less add boiled water and salt. Let the rice cook uncovered watch rice.
Kuwaiti Traditional Tea
1 1/2 cups water
2 whole cardamom pods, broken
1 pinch saffron powder
2 tea bags
1 teaspoon white sugar, optional
Combine the water, saffron, and cardamom in a saucepan over medium heat. Cover, and bring to a boil. Add tea bags, and let the tea steep for a minute, or longer if you like stronger tea. Strain into a cup, and sweeten with sugar if desired.