Qatari cuisine

Qatari cuisineis made up oftraditionalArab cuisine.Machbūs, a meal consisting ofrice,meat, andvegetables, is thenational dishinQatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour.Seafoodanddatesare staple food items in the country.Many of these dishes are also used in other countries in the region because they share many commonalities. In other parts of the region, some of the dishes have different names or use slightly different ingredients.One proponent of the importance of Qatar's culinary heritage is chefNoor Al Mazroei, who adapts traditional recipes to includeveganandgluten-freealternatives.
Being invited to dine in a Qatari home is considered a special honor, reflecting the cultural value placed onhospitality. One notable aspect of Arab society is the generosity of the host, who typically prepares food in quantities much larger than necessary, ensuring that guests are abundantly provided for. To run out of food would be seen as a significant failure on the part of the host. Traditional meals are usually served with guests seated on the floor, partaking of the food with their hands, a custom that emphasizes closeness and communal sharing.
Before the meal commences, it is customary to servecoffeeortea.Arabic coffee, brewed in brass coffee pots infused withcardamom, offers a distinctive aroma and flavor beloved by locals and visitors alike. Served in small porcelain cups, guests often consume three to five cups, signaling their satisfaction by gently shaking the cup when they have had their fill. Hot tea, typically flavored withmintand sweetened with sugar, may also be served in small glass mugs. Both coffee and tea are commonly offered not only in social settings but also in business meetings, reflecting the importance of hospitality in Qatari culture.
Restaurants traditionally serving Qatari and Arabic food are calledmatbakhs (kitchen).Such restaurants can be found almost all over Qatar, with notable concentrations being inSouq Waqif,The Pearl-Qatarand theDoha Cornichearea.
Dates(kholas) hold significant cultural and culinary importance as thenational fruitof Qatar. Dates are widely cultivated in Qatar, with production exceeding 30,000 tonnes annually as of 2022, resulting in an 88% self-sufficiency in dates. This cultivation tradition dates back thousands of years and is deeply ingrained in the region's agricultural heritage. The Qatari national emblem features two date palms alongside a traditional dhow, symbolizing the country's relationship with this fruit. Beyond their cultural significance, dates play a vital role in Islamic tradition, particularly duringRamadan.
They are celebrated annually during the local dates festival. The annual Local Dates Festival held inSouq Waqifprovides a platform for local farmers to showcase their harvests and date-based products, contributing to the promotion oflocal agriculture. They are commonly offered as a symbol of hospitality in traditional Qatari gatherings, alongsideArabic coffee.Several varieties of dates exist, among which the most popular in Qatar arekhalasandshaishi.
The manufacturing ofdate syrupis one of the oldest industries in Qatar, dating back to at least the 17th century. The syrup was obtained by using a traditional date press calledmadabis ormadbasa. Due to its high-calorie content and nutrient density, it was a cheap and quick source of energy for the locals, particularly pearl divers.With a short harvesting season for dates, the production of date syrup allowed for their preservation and prolonged consumption. This syrup served both civil and commercial purposes, being traded as a commodity and providing sustenance during periods of tribal conflicts and unrest. While modernization and lifestyle changes initially led to a decline in date syrup consumption, recent trends toward health-conscious alternatives have sparked renewed interest in this traditional sweetener.
Preceding the commencement offastingduringRamadan, Qataris engage in preparatory rituals and communal gatherings, exemplified by the observance ofSha'ban, the month prior to Ramadan, withal naflahfestivities. During al naflah, families share traditional meals such ashareesandtharid—a meal combining crumbled bread, meat, and broth— with neighbors and the less fortunate.
Al Ghabqais afeastthat takes place at night during Ramadan followingiftarandtarawihprayers, traditionally shared betweenimmediate familymembers. The feast features a variety of dishes, notably grilled and fried fish, rice cooked withdateextract, andtharid. The feat also includes an assortment of sweets such asluqaimatandasida, alongside dates, tea, andArabic coffee.
Since the 20th century,street food, particularly streetkebabs, has been especially popular during Ramadan.
Qatari cuisine predominantly revolves around staples like meat, fish, and rice, infused by a diverse array of spices, including but not limited tocumin,coriander,cinnamon, andsaffron, aimed at enhancing flavor profiles. Furthermore, the incorporation of fresh ingredients such as herbs, vegetables, and fruits, whether locally sourced from regional markets or imported, is a ubiquitous feature. Oftentimes, Qataris will enhance popular traditional dishes by adding bread loaves or additional spices.
Ingredients for traditional dishes can be purchased in localsouqs (markets) such asSouq Waqif, which includes a spice souq.
Spicesplay an important role in many dishes in Arabic cooking. Cooks will make sure to purchase the best-quality spices and avoid overbuying to preserve their freshness.
Bizar is a combination ofblack pepper,corianderseeds,cinnamonsticks,clove, driedginger, wholecardamom, driedred chili, andturmericsticks. The spices are first washed, and then sun-dried, after which they are ground and mixed.
This is a red chili blend that includes roasted and crushedwheat, roasted and crushedcuminseeds, roasted and crushedsesameseeds,corianderseeds, crushed and dry red chili,garliccloves, and finallysalt.
This blend of spices includes dried ginger, cinnamon sticks, cardamom seeds, whole black pepper, turmeric sticks, and cumin seeds.
Machbous is the national dish of Qatar and consists of rice, meat, onions, and tomatoes mixed withspices, traditionally thebizarspice mix.Garlic,ginger,parsleyand hot peppers may also be added.This dish is the local variation ofkabsa. It is similar tobiryaniorpulao.
Ghuziis a whole roastlambserved over nutty rice.It is also calledshuwaa.
Madrouba is a spicy and comforting Qatari porridge made with chicken, overcooked rice, and a plethora of flavorings such as turmeric, cumin, cardamom, ginger, cloves, cinnamon, garlic, and black pepper. It is recommended to serve madrouba while it is still piping hot, preferably garnished with fresh lime zest.
Hareesis a dish made from grinding wheat seeds and mixing it with the fat (ghee). Salt and water are added, and it can be prepared with chicken or meat.
Jareesh is a chopped chicken dish consisting ofghee, wheat and onions, and topped with onions and green peppers.
Khobes rgag is a thinflatbreadthat is made of flour, water, and salt, and is also used in other dishes like thareed.
Thareedis a mixture of khobes rgag and broth, vegetables, and either chicken or meat.
Saloona is made of any broth with the meat and vegetables of your choice with spices.
Luqaimatis adessertmade ofleavenedanddeep frieddough balls. The ingredients used to create this sweet pastry are flour, milk, butter, sugar, saffron, and cardamom. After being fried and ready to be served, honey or a sweet syrup is poured on top of it.
Khabeesare seedless dates soaked in water, combined with roasted flour, and mixed with sugar, oil, butter, saffron, cardamom and rose water.
Asidais a sweet dish made with flour, oil, and sugar.
Balaleetarenoodlescooked with sugar,cinnamon,saffron, andcardamom. There is often anomeletteon top.
Sagois a Qatari sweetgelatinpudding spiced with saffron and cardamom.It can be found in Saudi Arabia and the United Arab Emirates too.
Umm Aliis bread and rice pudding.Although this dish originates in Egypt, the Qatari version deviates slightly from it.
Al-Qars Al-Uqaili is a popular dessert in Qatari cuisine.Known for its delicate texture, it is made from a thin dough that is cooked until it reaches a golden brown hue. The dough is then sliced into circular pieces.
Traditionally paired withdates,coffeeis deeply entrenched in Qatari culture, reflects centuries of tradition and globalization.Originating fromeither Ethiopia or Yemen and later popularized in the Arab world,Arabic coffee, orgahwa, is among the most popular beverages in Qatar.The preparation and consumption of Arabic coffee are steeped in rituals, with the brewing process and serving customs passed down through generations. In Qatari households, the making of Arabic coffee is considered a serious affair, often involving the use of high-quality green coffee beans,saffron,cardamom, cloves, and other traditional ingredients. These ingredients are carefully selected and sometimes ground by hand, reflecting the meticulous attention to detail in crafting the perfect cup ofgahwa.
In modern Qatari society, the tradition of Arabic coffee remains vibrant, withmajlisesserving as contemporary hubs for socializing and discussion, reminiscent of historicalcoffeehouses. While traditional Arabic coffee remains paramount in Qatari culture, younger generations have embraced a diverse coffee culture, leading to the proliferation ofspecialty coffeeshops inDoha. These establishments offer a range of innovative brews and blends, catering to a diverse array of tastes and preferences.
Karak, also known as "tea with milk" or "chai milk",is a bright orange mixture with cardamom, saffron, and sugar.Consisting ofteasimmered with a mixture of spices along with evaporated milk,karak, while being popular, is not as widespread among the locals asgahwa(Arabic coffee).