1. Majboos (National Dish):
Majboos aka Kabsa is an Arab mixed rice dish, served on a communal platter, that originates from Saudi Arabia.
It is commonly regarded as a national dish in all the countries of the Arabian Peninsula comprising Saudi Arabia, Kuwait, Bahrain, Qatar, the United Arab Emirates, Oman, and Yemen. It can also be found served in countries such as South of Iran, the Negev desert in Israel, and the Malabar Coast of India.
These dishes are usually made with rice (usually basmati), meat, vegetables, and a mixture of spices. There are many kinds of kabsa and each kind has a uniqueness about it. Pre-mixed kabsa spices are now available under several brand names. These reduce preparation time, but may have a flavor distinct from traditional kabsa.
The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. The main ingredient that accompanies the spices is the meat. The meats used are usually chicken, goat, lamb, camel, beef, fish or shrimp.
In chicken machbus, a whole chicken is used. The spices, rice, and meat may be augmented with almonds, pine nuts, peanuts, onions, and sultanas. The dish can be garnished with ḥashu and served hot with daqqus, which is a home-made Arabic tomato sauce.
2. Kunafa:
Knafeh is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. It is popular in the Middle East. Variants are also found in Turkey, Greece, and the Balkans.
The pastry is heated in butter, margarine, palm oil, or traditionally semneh and then spread with soft white cheese, such as Nabulsi cheese, and topped with more pastry. In khishnah kanafeh the cheese is rolled in the pastry. A thick syrup of sugar, water, and a few drops of rose water or orange blossom water is poured on the pastry during the final minutes of cooking. Often the top layer of pastry is tinted with red food coloring (a modern shortcut, instead of baking it for long periods of time). Crushed pistachios are sprinkled on top as a garnish.
3. Saloona:
Saloona is a classic Arabian stew that is usually enjoyed as an everyday, home cooked meal.
The most common variety is prepared with chicken (dejaj), but vegetables, other types of meat such as beef or lamb, and fish can also be used as the main ingredient.
4. Luqaimat:
Luqaimat are pastries made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The thick and smooth yeast batter rises and has a very soft and foamy consistency. The batter is usually dropped into hot oil and fried to a golden
brown color, but some are doughnut-shaped. Lokma are served with honey and, occasionally, cinnamon. Traditionally, the batter was leavened with yeast but modern variations sometimes use baking powder.
5. Shawarma:
Shawarma is perhaps the most famous street food that one can taste in Qatar. It is an Arabic street food that is very much like a pita bread filled with marinated meat, tomato, pickles, and more. Anyone can easily recognize a Shawarma stall by seeing a huge chunk of meat skewered on a rod.
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