Kuwaiti Marag Al Khadaar Recipe (Vegetable and Meat Stew)
Cook Kuwaiti marag al khadaar, a hearty tomato stew of lamb and mixed vegetables with baharat and loomi. Vegetables tender, never mushy.
Mandi, shawarma, harees, kunafa and the home cooking of Saudi Arabia, the UAE, Kuwait and Iraq, written for cooks outside the Gulf. Every recipe works in a normal home kitchen: no pit oven, no special equipment, with clear timings and a fix for the usual mistakes.
Recipes developed and tested by Farwa Zeeshan
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The recipes to cook first
- 9Chicken KabsaSaudi one-pot spiced rice
Lamb MandiSmoky mandi in a home oven
Saudi Chicken ShawarmaStreet-style chicken shawarma
KunafaCrisp, syrupy Ramadan kunafa- 9QatayefRamadan stuffed pancakes
- 9JareeshCreamy Ramadan cracked wheat
- 9JallabDate and rose iftar drink
Emirati HareesSlow-beaten wheat and meat
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Guides behind these recipes
How to Cook Perfect Basmati RiceHow to Make Ghee at Home5 Traditional Desi Cooking Techniques Every Cook Should Know
Quick answers
Arabian Gulf Recipes FAQ
What is the difference between mandi and kabsa?
Mandi is smoked and traditionally cooked underground with the meat above the rice; kabsa is cooked in one pot with tomato and baharat.
Can I make mandi without a pit oven?
Yes. Roast the meat in a hot oven and smoke the rice with a piece of hot charcoal and ghee in a covered pot.
Which Gulf dishes are made in Ramadan?
Harees, thareed, luqaimat, kunafa and jareesh are Ramadan staples across the Gulf.
What spices are used in Gulf cooking?
Baharat, dried lime (loomi), cardamom, saffron, cinnamon and black pepper.
Every recipe
All Arabian Gulf recipes
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Kuwaiti Chicken Quwarmah Recipe (Quwarmah Al Dajaj)
Cook Kuwaiti chicken quwarmah, a fragrant stew with dried lime (loomi), baharat and caramelised onions. Rich, tangy sauce in about an hour.
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Kuwaiti Darabeel Recipe (Crispy Rolled Wafers)
Make Kuwaiti darabeel, paper-thin rolled wafers with cardamom and saffron. Batter ratio, hot plate technique and how to roll them before they set.
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Iraqi Chai Recipe (Cardamom Tea Brewed the Baghdad Way)
Brew Iraqi chai the traditional way: strong Ceylon tea steamed on low heat with cardamom, served sweet in small istikan glasses. Never bitter.
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Iraqi Basturma and Eggs Recipe (Breakfast Classic)
Make the Iraqi breakfast favourite: spiced basturma sausage fried with tomato and eggs, served with samoon bread. Quick, 20-minute pan method.
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Iraqi Spinach Stew Recipe (Margat Sabzi with Lamb)
Cook Iraqi spinach stew with tender lamb, white beans and tangy dried lime, served over rice. Keeps the spinach green and the broth rich.
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Emirati Jisheed Recipe (Spiced Shredded Shark with Rice)
Make Emirati jisheed, shredded baby shark or white fish cooked with onions, garlic and bezar spice, served with rice. Includes a sustainable fish swap.
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Emirati Harees Recipe (Wheat and Meat Porridge)
Make Emirati harees, the Ramadan and Eid classic of whole wheat and lamb slow-cooked and beaten until silky. Soaking, cooking and beating guide.
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Emirati Balaleet Recipe (Sweet Saffron Vermicelli with Egg)
Make Emirati balaleet, sweet saffron and cardamom vermicelli topped with a thin savoury omelette. A classic UAE breakfast, ready in 25 minutes.
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