WKuwaiti cuisine is a fusion of Arabian, Iranian, and Mesopotamian cuisines. Kuwaiti cuisine is part of the Eastern Arabian cuisine. A prominent dish in Kuwaiti cuisine is machboos, a rice-based dish usually prepared with basmati rice seasoned with spices, and chicken or mutton.
WBiryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat usually that of chicken, goat, lamb, prawn, fish, and sometimes, in addition, eggs or vegetables such as potatoes in certain regional varieties.
WDried lime tea, also known as chai noomi basra, noomi basra tea or loomi tea, is a type of herbal tea made from dried limes that is traditional to the Arab states of the Persian Gulf and Iraq.
WHarees, Jareesh, boko boko, or harisa is a dish of boiled, cracked, or coarsely-ground wheat, mixed with meat and seasoned. Its consistency varies between a porridge and a gruel. Harees is a popular dish known in Arab states of the Persian Gulf, especially in the month of Ramadan, while harisa is an Armenian dish from the Ararat plain.
WKabsa is a mixed rice dish, served on a communal platter, that originates from Saudi Arabia but is commonly regarded as a national dish in countries of the Arabian peninsula.
WKuwaiti tea refers to several varieties of tea traditionally served in that country.
WMahyawa or mehyawa is an Iranian cuisine tangy sauce made out of fermented fish.
WMutabbaq Samak a rice-based dish popular in the Arab states of the Persian Gulf and in some southern cities in Iraq. It is basically spiced fried fish, usually Stromateus and caramelized onions served over rice that is cooked in well-spiced fish stock. Fish can be whole fish or fish filet. It is considered a national dish in Iraq and Kuwait where the dish is pronounced in both of their colloquial dialects as "im'tabbag simach". In Arabia, raisins, cardamom and tomato broth are added too.
WQuzi, also spelled as qoozi or ghoozi, is a rice-based dish popular in the Arab states of the Persian Gulf. It is served with very slowly cooked lamb, roasted nuts, and raisins served over rice. It is considered one of Iraq's national dishes and was introduced into Turkey by Syrian immigrants.