Muffins recipes

National dish of Bahrain

flag of Bahrain

  • Independence: 15. 8. 1971
  • Capital: Manama
  • Official language: Arabic
  • Population: 1 234 571
  • Area: 765 km2
  • International code: BH
  • Currency: Bahraini dinar (BHD)
map of Bahrain

Chicken Machboos


  • 4 1/2 cups water
  • 650 g basmati rice
  • 3 tomatoes, quartered
  • 1 -1 1/2 kg chicken
  • 3 onions, finely chopped
  • 1/4 cup coriander leaves, chopped
  • 1 green hot pepper, as desired
  • 2 black dried limes
  • 2 teaspoons baharat spice mix
  • 1 1/2 teaspoons turmeric powder
  • 1 teaspoon cumin powder
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamom powder
  • 2 garlic cloves
  • 1 slice gingerroot, cut into small pieces
  • 3 tablespoons butter
  • 1/4 cup lemon juice
  • 3 tablespoons rose water
  • 3 tablespoons oil
  • 3 teaspoons salt
Chicken Machboos is national food (dish) of Bahrain


Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves. Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes. Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes. Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot. Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain. Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown. Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done. Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes. Serve the rice on a large serving plate and place the grilled chicken halves on the top.


Bahrain's traditional food include fish, meat, rice, and dates. One of the most famous Bahraini dishes is machboos, which is made up of meat or fish served with rice. Another known food is muhammar , which is sweet rice served with dates or sugar. Bahrainis also eat typical Arabic food such as falafel (deep-fried balls of ground chickpeas served in pita bread) and shawarma (lamb or chicken carved from a rotating spit and wrapped in flat bread). Traditional snacks such as small fried potato cakes and sambousas, crispy pastry cases filled with meat, cheese, sugar or nuts, can be bought in the souks (markets). Another important part of the Bahraini diet is the fresh fish of the Gulf, of which the king is the Hamour (grouper), typically served grilled, fried, or steamed. Other popular local fish include Safi (rabbit fish), Chanad (mackerel), and Sobaity (see bream). Most of the time, fish is eaten with rice. A century of British rule in the Gulf has also made fish and chips popular in Bahrain. Qoozi (Ghoozi), which is grilled lamb stuffed with rice, boiled eggs, onions and spices. The traditional flatbread is called Khubz. It is a large flatbread baked in a special oven. Numerous Khubz bakeries dot the country. The drinking of coffee is a traditional part of the Bahraini welcome. Three cupfuls of water and a rounded teaspoon of coffee (gahwa) are poured into a saucepan and then boiled for about two minutes. After adding cardamom and saffron in rosewater, the liquid is poured into a coffee-pot, or dalla. The coffee is left to brew for five or ten minutes before being served in a small cup, or finjan. Courtesy requires guests to accept a second cup if it is offered, but afterwards, the guest may refuse a further serving by shaking the coffee cup from side to side.

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