Muffins recipes

National dish of Kuwait

flag of Kuwait

  • Independence: 19. 6. 1961
  • Capital: Kuwait City
  • Official language: Arabic
  • Population: 2 818 042
  • Area: 17 820 km2
  • International code: KW
  • Currency: Kuwaiti dinar (KWD)
map of Kuwait


Ingredients of Basic Dish:

  • 1 leg of lamb or 1 k lamb
  • 1 whole cinnamon stick
  • 2 whole cloves
  • 4 cardamom pods
  • 1 onion, cut in quarters
  • 1 whole dried black lime (loomi, pierced a couple times with a skewer)
  • sea salt
  • 1 teaspoon ground cardamom
  • 1/4 cup oil
  • 3 cups basmati rice
  • 1 pinch of saffron threads soaked in 1/4 cup warm water

Ingredients of Garnish (Heshew):

  • 1/3 cup sultana, soaked in water
  • 1/3 cup pine nuts
  • 1 large onion, chopped
  • 1 teaspoon ground cumin & 1 tsp ground cardamom (I omit these two 1 teaspoon add
  • 3/4 tsp Baharat Aka Middle East Mixed Spices - the Real Mix)
  • 1 teaspoon dried lime powder (loomi)
  • sea salt, to taste

Ingredients of Sauce (Dakkous):

  • 1/4 cup oil
  • 1 small onion, chopped
  • 3 garlic cloves, chopped fine
  • 1 tablespoon white vinegar
  • 1 (680 ml) can tomato sauce (like Hunts or a good can plumb tomatoes pureed)
  • 2 tablespoons tomato paste
  • 1/2 cup stock (reserved from cooking the lamb)
  • sea salt
  • fresh lemon, halved for serving
Machboos is national food (dish) of Kuwait


Wash a leg of lamb or large lamb pieces thoroughly and place in a pot. Cover with water and add cinnamon stick, cloves, bruised cardamom pods, and onion & peirced loomi. Simmer 1 1/2 hours or until the meat is tender, skimming as necessary. When meat is tender, remove the meat, and strain and reserve the stock. Rinse the rice, leave to soak in cold water for 15 minutes, then drain well. In a separate pan, heat 1/4 cup oil. Sprinkle meat with a teaspoon of ground cardamom or baharat, brown it in the oil and remove. To the remaining oil add the drained rice and stock amount required to cook rice & salt. Bring to a boil, reduce heat, and simmer till all the liquid is absorbed. Pour saffron water over rice and top with meat. Cover well and warm on lowest heat for 15 minutes. (I do this in the oven covered at 250F (warm) until we are ready to eat). Garnish (Heshew): Brown onions in a non stick pan without oil and afterf a while with a little water as needed, stirring continuously. Add pine nuts and brown, then add drained sultanas and spices/sea salt. Set aside. Sauce (Dakkous): Fry onions and garlic till golden. Add remaining ingredients, stir and simmer 5 minutes. Spoon rice onto a shallow dish, top with heshew and meat. Serve with dakkous, lemons and a fresh salad.


Kuwaiti cuisine is very important to the culture of Kuwait. The national dish of Kuwait known as machboos consists mainly of mutton, chicken, or fish placed over or mixed in a large mass of well-cooked and prepared rice. Food is almost always prepared and served in large amounts, and it is extremely common for households to invite guests over to share meals. Kuwaiti cuisine is an infusion of Indian, Persian, Mediterranean, and Najdi (the center of the Arabian peninsula) cuisines. Finally, a Kuwaiti meal is never complete unless it is accompanied by dates and either a side of yogurt or tahini.

© 2011-2015 Site Map Info