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Kuwaiti cuisine is very important to the culture of Kuwait. The national dish of Kuwait known as biryani, a rice-based dish made with spices, rice (usually basmati) and chicken, mutton, fish, eggs, or vegetables. It is common for households to invite guests during mealtime. Kuwaiti cuisine is an infusion of Indian, Persian, Mediterranean, and Najdi cuisines. Finally, a Kuwaiti meal is never complete unless it is accompanied by dates, them a hot plain tea drink.
Another significant part of the Kuwaiti diet is the fresh fish of the Persian Gulf, of which the king is the Zobaidi ' Pomfrait' it has unique meat that has little thornes in the flesh , and if they are swalled , the thornes are soft and easy to swallow, needless to say it looks attractive having a diamond shap and whitish skin color. Another fish is the Hamour (grouper), typically served grilled, fried, best for Biryani, it has thick flesh and distinctive taste, Other popular local fish include Safi (rabbitfish), Chanad, and Sobaity (see bream). Most of the time, fish is eaten with rice.
Kuwait's traditional flatbread is called Khubz. It is a large flatbread baked in a special oven. Numerous Khubz bakeries dot the country. It is often served with mahyawa fish sauce.
Biryani, (Arabic: برياني) the national dish which consists of eavily seasoned rice cooked with chicken or lamb. Originally an Indian dish. Very common in Kuwait.2
Ghuraiba, brittle cookies made from flour, butter, powdered sugar and cardamom. It's usually served with Arabic coffee.
Zalabia, fried dough soaked in syrup (sugar, lemon, and saffron, it has a distictive swirly shap.
Lugaimat, (Arabic: لقيمات) fried yeast dumplings soaked in saffron syrup (sugar, lemon, and saffron).
Bayth elgita, (Arabic: بيض القطا) a fried cookie filled with a mixture of ground nuts and tossed in powdered sugar.It was named after the egg of the Crowned Sandgrouse (common to the area) due to its similar shape.