Food & Drink
Restaurants, bars, markets and what to eat.
Hammour: A Guide to the Gulf's Favourite Fish
Hammour, the prized grouper of Gulf waters, is a staple on dinner tables from Kuwait to Oman. Learn why it is so beloved, how it is cooked, and the best ways to enjoy it.
Sayadiyah: A Guide to the Gulf's Fisherman's Rice
Discover sayadiyah, the comforting spiced rice and fish dish that has been a staple of Gulf and Red Sea coastal kitchens for generations.
Thareed: The Gulf's Hearty Bread and Meat Stew, Explained
A comforting dish of torn flatbread soaked in rich broth with tender meat and vegetables, thareed is a staple across the Arabian Peninsula.
A Cook's Guide to Loomi: The Gulf's Dried Lime
Discover how loomi, the dried black lime of the Gulf, adds a sour, earthy depth to stews, rice dishes and even tea. Here is how to buy, store and use it at home.
Jareesh: The Creamy Crushed Wheat Dish of Central Arabia
A comforting staple of Saudi home cooking, jareesh turns humble cracked wheat into a rich, savoury meal with chicken or lamb.
Harees: The Slow-Cooked Wheat and Meat Dish of the Gulf
Discover harees, a comforting porridge-like dish made from wheat and meat, traditionally enjoyed during Ramadan and festive occasions across the Arab Gulf.
Balaleet: The Sweet-Savoury Noodle Breakfast of the Gulf
Balaleet is a traditional Gulf breakfast of sweetened vermicelli topped with a thin omelette, blending cardamom, saffron and rose water. Here's what makes it a beloved morning dish across the Emirates and beyond.
Khabees: A Guide to the Gulf's Sweet Flour Dessert
Discover khabees, a traditional sweet dish from the United Arab Emirates and neighbouring Gulf states, often enjoyed during Ramadan and Eid.
Saloona: A Guide to the Gulf's Comforting Tomato Stew
Saloona is a beloved one-pot stew found across the Gulf, made with tomatoes, meat or fish, and seasonal vegetables. Here's what makes it so special and how to enjoy it at home.
Saffron in Gulf Cooking: How to Use the Golden Spice
Saffron, the golden spice of Gulf kitchens, adds colour, aroma and a subtle floral note to rice dishes, sweets and drinks. Here's how to choose, store and use it.
Baharat: A Guide to the Gulf's Aromatic Spice Blend
Learn what baharat is, how to make it at home, and the many ways it brings warmth and depth to Gulf cooking.
Samak Mashwi: A Guide to Gulf Grilled Fish
From whole hamour to butterflied safi, grilling fresh fish over charcoal is a beloved Gulf tradition. Here's what to know about local varieties, simple marinades and the technique that gives the fish its smoky edge.
Regag: The Paper-Thin Bread of the Gulf
Regag is a delicate, almost transparent flatbread cooked on a hot griddle. Here's how it's made and the best ways to enjoy it across the region.
A Guide to Gulf Honey: Sidr, Sumr and Sweet Traditions
From dark sidr honey drizzled over fresh bread to a spoonful stirred into Arabic coffee, honey is woven into Gulf food culture. Discover the main varieties and how locals enjoy them.
Ferni: A Guide to the Gulf's Creamy Rice Pudding
Discover ferni, the silky rice pudding scented with rosewater and cardamom that is a beloved dessert across Gulf homes and Ramadan tables.
Mandi: A Guide to the Gulf's Smoky Rice Dish
Mandi is a beloved Gulf rice dish known for its tender meat and gentle smokiness. Here is what makes it special and how to enjoy it like a local.
Madrooba: A Guide to the Gulf's Creamy Beaten Dish
Madrooba is a comforting Gulf dish of slow-cooked meat or fish blended with spiced wheat or rice into a smooth, creamy texture. Here's what to know and how to enjoy it.
A Guide to Gulf Rose Water and Orange Blossom Water
Rose water and orange blossom water are the floral backbone of Gulf sweets and drinks. Here is how to use them in your own kitchen.