Introducing the forgotten Qatar recipes of the Middle East: Qatari food. With its centuries-old kitchen traditions and love for local ingredients, Qatar is home to some of the most fragrant, flavorful and underrated Qatar recipes you’ll ever encounter.
From hearty vegetarian stews to fiery meat dishes, from sweet to savory – there is something to appeal to every palate. In this article, discover everything you need to know about Qatari cuisine, from its origins and traditional Qatar foods to modern fusion Qatari recipes.
With a few key ingredients, you’ll be able to create authentic Qatari recipes that feature the same complex flavors and textures as the locals do. So get ready to explore the mouth-watering delights of Qatari cooking!
History
Qatar has a long and storied history that many may not be aware of. From its ancient roots to its strides in modern times, Qatar has a unique story to tell. This article will provide an overview of Qatar’s historical milestones, starting from its pre-Islamic era past to present day life.
Readers will gain an understanding of how Qatar has evolved since its earliest beginnings, and how it is playing a growing role in the world today. According to the Qatar Tourism Authority, “Qatar has a rich history of people, customs and culture that dates back thousands of years.”
We will explore the role of leaders, the development of pearl diving and other industries, and other significant events that have shaped Qatar’s history – all providing valuable insight into this fascinating nation. Let’s dive in and discover Qatar’s captivating history.
Qatar Food Culture
The culinary fusion of Middle Eastern and traditional Western flavors make Qatar a prime destination for a truly unique culinary experience. In Qatar, food is not only nourishment – it is a way to learn, celebrate, and connect. From the ancient spices in a spicy stew to the delicious desserts found in the markets, Qataris place a special emphasis on their cuisine and its cultural significance.
In this article, you’ll learn the basics of Qatar food culture, so you can prepare yourself to indulge in an unforgettable and authentic journey through the local flavors. Through exploring traditional Qatar fppds, exploring the markets, and appreciating the influence of both Islamic cuisine and global influences, you’ll gain a better understanding of the multifaceted culinary culture of Qatar.
Want more ideas to round-out your Recipe Box?
A lot of great options are in these posts!
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Easy Qatar Recipes For Your Next Family Dinner
check out our video
1. Chicken Salona by Maggi Arabia
“Salona is a mildly spicy vegetable and meat broth which can be eaten on its own or with rice. This version uses chicken. I found this on a Qatari travel website. 1/4c tomato puree was originally ‘1 small packet tomato puree’. Please advise if you know that I am wrong in my interpretation!”
2. Qatari Harees by International Cuisine
Qatari Harees is a delectable main Qatari food made with beaten wheat and chicken. There are similar Qatari recipes all over the region that go by similar or different names. I made one very similar for Oman but it was made with beaten rice instead of wheat.
It is a true comfort food and you should also make the Qatari khubz arabi for an authentic experience. You will use the bread to scoop up the Qatari harees with your hand.
This Qatar recipe calls for harees which is a whole wheat, you can find this at your Middle Eastern store or on Amazon. Also you need to soak the wheat overnight so be sure to plan ahead when you want to make your Qatari harees.
3. Thareed (Qatari Lasagne) by Sugar Flour Dough
Thareed is one of the most popular traditional Qatari recipes in Qatar and it’s often made during Ramadan. The authentic Qatari food is a combination of vegetables (such as carrots, potatoes, and beans), meat, and a sauce. This specific Qatari recipe uses lamb meat, but you can make it with chicken or simply vegetables if you prefer that.
Additionally, the Qatar recipe uses bread in the dish. Traditionally Tannour bread has been used, but nowadays it’s also common to use tortilla bread.
Now, if like me you’re wondering that this sounds more like a stew – where does the “lasagne” part come in? Well, the bread is not used as something on the side while eating thareed. Instead, the bread is layered at the bottom of the Qatari recipe and soaked with the stew, making the bread soft and full of flavor. It seems that the layering is what gives the Qatar food its unofficial “lasagne” name.
4. Margoog by Race Taste
Usually stew are cooked on low heat. Margoog is a stew which is made with meat, vegetables and pasta. The combination of meat and vegetables with pasta and gravy tastes so delicious together. The meat is cooked on low heat so it can absorb all the flavors of spices.
The vegetables are really soft and pasta is really good. The texture of meat is tender, juicy and soft so when you take bite it melts in your mouth. The vegetables are soft. The texture of pasta is a little chewy and the gravy is really thick and flavorful.
You can have this as a lunch or dinner. You can find this anywhere in Kuwait. This is so famous around the world. When you take a bite of it the first thing you taste is the thick gravy, and then tender meat with soft vegetables and chewy pasta. There are two ways you can serve this with:
5. Machboos by Food 52
In celebration of Qatar’s National Day (December 18), Prominent Qatari Chef, Noor Al Mazroei shares her traditional Qatari recipe and insider tips for cooking Machboos. Machboos, the national Qatari recipe, is a rich and flavorsome rice dish that comes from a combination of aromatic spices that produce a smoky taste. Served with a variety of meats, the Qatari recipe is a favorite across the Arabian Sea.
To cook Chef Noor Al Mazroei’s Machboos Qatar recipe and watch her share her cooking tips, visit: https://www.visitqatar.qa
6. Madrouba by Qatar America
This Qatari food can be made in many ways, making it very hard ever to taste the same Madrouba – even though they all use the same ingredients. The Qatari recipes essence is the same, but the methods of making it change.
Madrouba’s name is derived from the word “Darb,” the Arabic word for ‘hit.’ It has this name because the food is hit with a wooden spoon to mix it and make it softer.
This is a standard Qatari recipe used in Qatari households
7. Kousa Mahshi (Stuffed Squash) by Almond and Fig
The word mahshi in Arabic means “stuffed” so kousa mahshi would mean stuffed zucchini. Arabs in general and especially Palestinians love to stuff anything from meats to vegetables. We even stuff our meats with stuffed vegetables ;). Stuffed vegetables are definitely one of my favorites.
From zucchini, to eggplants, carrots, onions, cabbage, grape leaves, potatoes, tomatoes and even cucumbers can be stuffed. We use a special tool called “makwara” to hallow the veggies out. But make no mistake we don’t like to waste anything.
So the stuff or the pulp of the vegetable that we core out is often used in the Qatar food itself like I did here in this Qatar recipe, or cooked separately often sautéed in olive oil with onions and garlic and eaten with bread.
8. Oum Ali by 196 Flavors
Oum Ali (or Om Ali) also known as “Middle Eastern pudding” is a creamy dessert made with flaky pastry or croissants and soft and crunchy nuts. In Arabic, oum means mother and Ali means… Ali ! This is the Mother of Ali ! But who is Ali? There are several stories about the origin of the oum Ali. I chose to share two of the most famous stories.
The first, which I think is less “violent”, features a new Sultan in the thirteenth century, who while hunting in the Nile Delta was hungry one day and stopped in a very poor village in search of food. An old lady who was passing by with his son named Ali, hastily prepared a Qatar food mixing the few ingredients each household had in stock to feed the Sultan and his army. The sultan found this preparation so delicious and nourishing that he made it famous upon his return to the city by giving it the name of the old lady in recognition.
9. Bengali Tin Kona Porotha by Mallika Basu
I set my sights on the Bengali Tin Kona Porotha recipe, the triangular paratha, of our childhood breakfasts and Sunday lunches that I pine for in London. Not one to attempt on a regular work day, it was now or never. Mother had already cooked Mangshor Jhol, a sublime slow cooked goat meat curry. Now I would pair it with a single minded focus on the step-by-step instructions of another Bong Mom.
Aided by Bong Mom’s Cookbook, a gin (or two) and mother’s watchful eye, I made a stash of moreish parathas that we ate dipped in Mangshor Jhol. From one Bong Mom to another, there’s always room for new exciting adventures. Bong Mom’s Cookbook will certainly keep me going on mine.
10. Chicken Madrouba by Nestle Family
Madrouba which means ‘beaten rice’ is a Qatari cuisine that is spicy porridge with chicken, rice, and about ten flavorings that give this Qatar food an extraordinary and savory taste. This dish involves cooking rice and mashing all ingredients together for a long period of time.
It is important to serve madrouba while it is still hot and preferably by Qatar people with fresh lime zest. The combination of all ingredients and aromatic spices with lime will provide a smoky, and rich blend of flavors that will melt in your mouth as you take one spoon by another.
11. Ghuzi by Bautrip
Khuzi, or ghuzi, is the United Arab Emirates’ national dish. It is a complete, filling and delicious meal since this Qatari recipe consists of roasted lamb or mutton served on top of a bed of rice and topped with vegetables and nuts. If you’re seeking out Emirati foods in Dubai, this one’s an absolute must.
12. Cauliflower Stew In Yogurt by Chef Tariq
I like stew. And I like this cauliflower stew in particular. The nice thing about stews is that they are relatively easy to make. Roast, fry or boil some vegetables, add broth of some kind, add some meat and there you have your stew. And you can usually make something that will last a few days for that quick and nutritious dinner.
It is also quite different from most stews in that it is cooked in yogurt. In the Middle East it is referred to as being cooked in its mother’s milk, since the lamb is cooked in sheep yogurt. Add some rice and you will have a hearty meal to enjoy.
I’m writing this blog just as the fast is ending for the day here in Amman, it is 7:24pm, it’s really amazing how quiet it gets on the streets as everyone is somewhere having their dinner and breaking their fast.
13. Balaleet by 196 Flavors
Balaleet is a sweet and savory Qatar food which is the traditional breakfast in the United Arab Emirates, and it is eaten either hot or cold.
Balaleet is a Qatar food of contrasting flavors that brings together both sweet and savory elements. It is prepared with vermicelli that are sweetened with cardamom, saffron, and rose water, and topped with a thin egg omelet.
Even though the combination of sweets accompanied by eggs has been popular since the early Bedouins, the addition of vermicelli only really came with the traders who introduced pasta to the Middle East during the Middle Ages.
14. Qatari Karak Tea by International Cuisine
Qatari karak tea is a true staple. It was likely brought to the country by workers who arrived back in the 1950’s from India and Pakistan. This type of spiced milky tea is popular in many regions of the world and Qatar is no exception. In fact in Qatar you will find karak tea shops that are open 24 hours.
These shops are always busy with men running out to serve their karak tea, just how their customers like it. All you have to do is honk and they will come take your order and serve it to you.
15. Luqaimat (Qatari Sweet Dumplings) by Sugar Flour Dough
When researching Qatari desserts, I kept stumbling upon these sweet dumplings on different pages called Luqaimat. The word “luqaimat” is translated as “bite-size” in Arabic. These are one of Qatar’s most favourite sweet treats and are often made during Ramadan or just for tea time.
These are first deep-fried and then soaked in syrup or honey. You should eat them fresh – so they would remain perfectly crunchy on the outside and soft on the inside. Although the luqaimat seem super sweet from all the pictures, the dough itself actually doesn’t contain any sugar.
Instead, all the sweetness comes from the honey or syrup that they are soaked in, so it gives a bit of room to adjust the sweetness. It seems there isn’t one and only “traditional” syrup that is used and everyone makes it a bit differently.
16. Qatari Khubz by Sugar Flour Dough
Khubz is generally known as Arabic Bread. The word “khubz” itself directly translates to “bread” in Arabic. It is a flatbread with a big air pocket inside which makes it very similar to pita bread. Or perhaps it’s even the same – somehow, I was not able to find too much information about this. So if you know, let me know!
Khubz is so popular in Qatar that the government even monitors if these are sold correctly. For example, a “small” khubz must weigh at least 71,5 grams and must be at least 17 cm in diameter. There are similar requirements for “medium” and “large” khubz. In all of the Middle Eastern countries, almost every savory Qatari recipe can be eaten either in or on a khubz.
17. Mint Lemonade by Pickled Plum
This refreshing and tart Homemade Mint Lemonade Recipe will make you feel like you’re on vacation! Low in sugar – but packed with sweet and sour perfection, this healthier mint lemonade recipe will be a hit on the beach or in the backyard!
As it turns out, it wasn’t hard at all to make a super tart, low sugar lemonade recipe at home! And, while the flavors are slightly different, it hits all the minty fresh notes I love when drinking homemade lemonade with real lemon juice.
I was able to make myself a pitcher (yes, a whole pitcher!) of mint lemonade that tasted really close to their concoction for $8! That gave me about 10 medium glasses of mint lemonade with plenty of ice.
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