Kuwait is located in the continent of Asia. It has Iraq to the north and northwest, Iran to the northeast, the Arabian Sea to the east, Qatar to the southeast, Saudi Arabia to the south, Jordan and Israel to the west.
The capital is Kuwait City.
The official language is Arabic.
The climate is desert. The dry season is between April and September, with the rainy season October and April.
The staple foods are tabeekah, seafood, rice-based dishes, soup, chicken, mutton, shrimp, raisins, nuts and so much more (https://kuwaitvisa.com/traditional-kuwaiti-cuisine/).
CHICKEN MACHBOOS FROM KUWAIT (http://stefysflavours.altervista.org/en/chicken-machboos-from-kuwait/):
- 2 lbs. chicken in pieces
- 1-1/4 C basmati rice
- 14 oz. diced tomatoes
- 4 C chicken broth
- 2 onions
- 3 TBSP butter Ghee (or 20g normal butter)
- 1 TBSP Baharat spices
- 2 black limes
- 1 tsp turmeric
- 2 TBSP oil
- 2 chilies
- 1 TBSP of grated ginger
- 3 garlic cloves
- 5 cardamom pods
- 1/2 tsp cinnamon
- 1 bunch of fresh parsley (or coriander)
- 1 fresh lime (optional – for garnish)
- First, take care of browning the chicken. To do this, place two tablespoons of oil in a large non-stick pan, heat it and then add the chicken. Brown on both sides for 2-3 minutes, so as to brown it well. Then set the chicken aside.
- Add butter Ghee, or traditional butter, chopped onions, chilies, garlic, grated ginger to the pan that is always on the fire. Mix well and then sauté for 2 minutes.
- Then add the baharat and turmeric and mix well.
- At this point, put the chicken back in the pot and add the black lime. It is important to make sure that the black lime is pierced on the surface with the help of a sharp knife. In this way the juices will penetrate inside, and it will release its sour and slightly smoky aroma.
- Then add the tomatoes cut into small pieces, cardamom, cinnamon, a pinch of salt and the broth.
- Mix well and then cover with the lid, lowering the heat. Cook for an hour over low heat, turning the chicken from time to time.
- Meanwhile wash and dry the parsley and then chop it. There is no need to chop it too finely.
- Also wash the basmati rice under water, until it is transparent and then drain it in a colander.
- After cooking time, add the rice and parsley to your Machboos. Then cook in a covered saucepan for another 10-15 minutes.
- Uncover and cook until the rice is cooked, and the broth is almost completely evaporated. Decide when to discover the pan, according to the liquid that is still present. It is not always the same, in fact there are more or less watery tomatoes and types of rice with different absorption levels.
- Finally, serve hot, adding a few more basil leaves and a few slices of fresh lime.
DAQQUS (Kuwaiti Tomato Sauce) (http://globaltableadventure.com/recipe/kuwaiti-tomato-sauce-daqqus/):
- 3 tomatoes, quartered
- 2-3 cloves garlic
- 2 TBSP tomato paste
- ½ small Poblano peppers, or similar pepper, to taste
- ¼ ~ ½ C water, or as needed
- Add all ingredients to a blender and pulse until smooth.
- In a medium pot simmer uncovered until thickened to desired consistency. About 45-60 minutes.
Note: The sauce will quickly turn the deep, lovely red we are so accustomed to. Add more salt and pepper, if needed.
KUWAITI GERS OGILI (https://amiraspantry.com/kwaiti-gers-ogili/):
- 2 C all-purpose flour
- 1-1/2 tsp baking powder
- ¼ tsp salt
- 4 TBSP toasted sesame – (didn’t use due to allergy purposes)
- ½ tsp saffron
- 1 TBSP sugar
- 4 eggs
- 1-1/2 C sugar
- ½ C butter, melted and cooled
- 1 C milk room temperature
- 1 tsp cardamom
- 1 tsp rosewater – (I’ve used Orange Blossom Water)
- Crush the saffron threads. Add 2 TBSP milk and mix.
- Sift together the flour, baking powder, salt, cardamom powder and mix in two tablespoons sesame.
- Whisk the eggs and sugar until light and thick.
- Combine butter, milk, rosewater, and saffron mixture.
Pour in a prepared pan and bake for 30-40 minutes in a 350F oven.