All posts filed under: Kuwait

Ava-eats-Kosovo

Monday Meal Review: Kuwait

THE SCENE: Giving up the Leg There comes a time in every mother’s life when she has to hand over the ceremonial wand, so to speak. When she must forgo eating the glorious chicken leg out of love for her daughter – her daughter who has suddenly decided that dark meat is the new bees-knees, at the ripe old age of 2.45. This was just such a week for me. Miss Ava loved the Machboos so much that she not only ate what was once “my” chicken leg, but she also ate her papa’s too. This was serious. Could it be the seasoning? The browned crackly skin? I’m not sure. But I do know that I may never sink my teeth into a chicken drummette again. I know. I was once my mother’s kid. And my brother Damien and I always took the legs. Always. Even on Thanksgiving. THE FOOD: Machboos [Recipe] What I liked most about this dish: There is genius in the Kuwaiti method of simmering, then roasting the chicken. First, it cooks much …

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kuwait.img_8705

Kuwaiti Tomato Sauce | Daqqus

Have you ever noticed how salty tomato sauce can be? I have nightmares about it (my husband has high blood pressure so I need to moderate his salt as best I can).  Making homemade sauce is a great solution. And, let me tell you,  even if you don’t have to watch your salt intake (lucky!), you’ll feel extra epic when you learn how easy it is to make your own sauce. And, while I love a good blast of Italy, today we’re not talking about long, slow-cooked, browned up Italian-style sauce. Today is about Kuwait. Today is about duqqus. It’s easier than skydiving. It’s easier than horseback riding. It’s the opposite of rocket science. Do it and take a lil’ trip to Kuwait today via your stovetop. Ingredients: 3 whole tomatoes 2-3 whole garlic 2 Tbsp tomato paste spicy pepper to kick it up (optional) – I used part of a small poblano 1/4- 1/2 cup water, or as needed to get the blender going Salt Pepper Method: If you have any spicy peppers, this …

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Dibis-W'rashi

Kuwaiti PB&J | Dibis-W’rashi

Great things happen when I shut my eyes. Dreams. Day dreams. First kisses. Second kisses. Laughter. But sometimes I don’t even want to blink for fear of missing out on the tiniest bit of excitement. In a split second, bolts of lightening can streak across the sky. Fireworks can transforming into a bouquet of roses and then dissolve. Just one look can tell you everything you need to know, as long as you don’t miss it. Well. Today I’m here to tell you not to blink. We’re at the Kuwaiti Global Table and you’re about to experience Kuwaiti’s answer to the almighty PB&J. But it’s all going to happen very quickly. So. Please. Don’t. Blink. First things first, PB&J is an analogy. It’s really a dip and it’s called Dibis wa’ Rashi. Remove the peanut butter and replace it with sesame butter (a.k.a. tahini). Then remove the jelly and replace it with date syrup – a sweet, black bit of heaven full of potassium and more healthy goods than Mr. Jelly knows what to do with (sorry Mr. Jelly). …

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Machboos

Machboos

Certain times call for celebration. Babies. Birthdays. Finding the love of your life. Daydreaming about the love of your life. When a light turns green at the exact right moment, before you have to apply the brakes. For those times, I present Machboos. Take a dive off the deep end with this beloved Kuwaiti dish that boasts warm hits of cinnamon, turmeric, saffron mingled with sweet caramelized onions and raisins. We made ours with chicken, but you can also make it with fish or lamb. If you get a big enough chicken it can feed a happy collection of people (about 4-6). For our version the traditional preparation involves simmering the chicken in fragrant water (which is then used to make the rice). Next, we rub the chicken with more seasoning and pop it in the oven to brown. All kinds of flavor goodness. It took me to happy town, and it can take you there, too. Ingredients: To simmer the chicken: 1 whole chicken 2 bay leaves 1 cinnamon stick 3 cloves 3 cardamom pods …

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Kosovo-Menu

Menu: Kuwait

I’m sitting at a café writing about Kuwaiti food. If shut my eyes I can almost imagine I’m in the bustling metropolis of Kuwait City. Kuwaiti culture places great emphasis on entertaining with a plentiful table – being a generous host. This menu, loaded with fragrant, flavorful food, will definitely help you towards ultimate hospitality. Just be sure to begin with a nice coffee and finish with tea. Cat costumes are optional. Today the question is not what sounds good, but what to eat first. That’s what Ava tells me, anyway. She’s hungry. Like a cat. Machboos [Recipe] A large platter of aromatic basmati rice and whole chicken, topped with caramelized onion, raisin and slivered almonds, seasoned with a blend of cinnamon, turmeric and a sour blast of black lime powder. Daqqus Sauce (Kuwaiti Tomato Sauce) [Recipe] You, tomatoes, garlic, hot peppers, a blender and an appetite. It’s love. My Kuwaiti PB&J  [Recipe] My brain went crazy when I ate this. I wonder if yours will, too. Stay tuned for details.  P.S. These recipes and the …

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Kuwait City. Photo by  Rajat Kansal.

About the food of Kuwait

Oh my goodness do I need a vacation. I knew it had been a while when Keith told me he still had 8 days to use up this year. Whoops. Bottom line, it’s just too hard to get away right now. So, instead of packing my bags, I read about Kuwait. I looked at the photos, flipped through recipes and began to daydream myself to the other side of the world. Kuwait: on this tiny, sandy country by the sea you’ll find a bouquet of influences. While now rather urban and glimmering, the area was settled after 1700 by nomadic tribes who shifted from a desert lifestyle to a life dominated by the nearby water. Thanks certainly to this history the food reflects traditional Middle Eastern and Persian food, but there are also a few spin offs from their days as a British colony as well as influences from Africa and India. I don’t know about you, but that sounds all good to me. (If you take a look at our world map, you can explore …

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