• 1 whole fryer*
• Salt
• 1 cinnamon stick
• 2 cardamom pods
• 2 or 3 whole cloves
• 5 black peppercorns
• Flour
• 3 cups basmati rice (or other short-grained rice)

• 2 large yellow onions, finely chopped
• 1 Tbsp. vegetable oil
• ¼ cup golden raisins, soaked in water
• ¼ tsp. ground cardamom
• ¼ tsp. dried black lime (loomi), or ½ tsp. lime zest**
• ¼ tsp. ground black pepper
• ½ tsp. sugar

• 2 large tomatoes, chopped
• 2 Tbsp. water
• 2 cloves garlic, crushed
• 1 Tb. tomato paste

Drain fat off the top of the broth and strain broth to remove spices. Prepare three cups of basmati rice according to package directions, using broth from chicken instead of water. Add salt if necessary.

While rice is cooking, cook onions in a nonstick skillet over medium heat, stirring frequently, until clear. Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in oil, drained raisins, and spices. Cook for one minute. Remove mixture from skillet and set aside.

Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken, turning frequently, until the outside is brown and crispy.

For the tomato sauce, add water, chopped tomatoes, crushed garlic, and tomato paste in a small skillet or saucepan, and sauté until tomatoes are soft and the sauce well blended.

When the rice is done, spread it on a serving platter. Sprinkle the onion-spice mixture over the rice, and place the chicken on top. Pass the tomato sauce to spoon onto individual plates.

*Chickens in Kuwait are much smaller than in the United States; two Cornish hens can be substituted for the fryer for a more “authentic” appearance.

*** Many Kuwaiti dishes call for loomi, which is dried and blackened lime, generally unavailable in the United States. Its flavor is strong and unique. Grated lime peel is suggested as a substitute for loomi in this recipe, but the taste will only approximate that of Mechbous made with loomi.

Murabyan

• 1 Tbsp. vegetable oil
• 1 large onion, halved lengthwise and thinly sliced
• 2 cloves garlic, mashed with
       -   1 tsp. ground coriander
       -   1 Tbsp. grated fresh ginger
• 1 tsp. ground coriander
• 2 lbs. peeled shrimp (medium size)
• 1/4 tsp. black pepper
• 1 lb. tomatoes, halved and cut into thick slices
• 1 tsp. salt
• 4 cups water, approx.
• 1 cup grits, soaked in water
• 4 ½ cup basmati rice (or other short-grained rice)

• ¼ cup vegetable oil
• 2 yellow onions, halved and thinly sliced
• ½ tsp. ground cardamom
• ½ tsp. ground black pepper
• 1 tsp. curry powder
• 1 tsp. ground tumeric
• ¼ tsp. ground cloves
• 1 bunch fresh coriander (cilantro), chopped
• Grated peel of one lime*
• 1 clove garlic, mashed with
        -   1 tsp. ground coriander
        -   1/2 tps. black pepper
• 1 lb. peeled shrimp (medium size)

Add water and salt. Increase heat and bring to a boil. Add rice, stirring to mix evenly. Reduce heat and simmer until all the water is absorbed. Remove from heat. To prepare the topping, sauté the onion in oil until golden. Add the spices, chopped coriander, grated lime peel, and garlic/spice mixture, stirring to mix well. Add shrimp, and sauté until cooked through (about three minutes).  

Spoon shrimp/rice mixture onto a platter, arrange shrimp topping on top.  

* Many Kuwaiti dishes call for loomi, which is dried and blackened lime, generally unavailable in the United States. Its flavor is strong and unique. Grated lime peel is suggested as a substitute for loomi in this recipe, but the taste will only approximate that of Murabyan made with loomi.  If you are fortunate enough to have loomi at your disposal, use 1/2 tsp. powdered loomi instead of grated loomi peel indicated above.

Pickled Turnips

• 2 cups water
• ¼ C pickling salt
• 2 lbs. white turnips
• 1 Beet
• 2 cloves garlic
• 1 C white vinegar

Store pickles in a cool place for at least three weeks. The turnips will turn bright pink. Refrigerate after opening.

Hummus

• 2 15-oz. cans chickpeas

• ½–¾ C lemon juice

• ¹/3 C tahini

• ½ Tbsp. salt

• 2–3 cloves of garlic (chopped)

• Parsley sprigs and paprika for garnish

• Pita bread cut into pieces for dipping

Drain the chickpeas. Reserve a few for garnish and put the rest in a blender or food processor. Add other ingredients and process until smooth (or until texture is even), adjusting lemon, tahini, and salt to taste. Transfer to serving bowl and with a spoon make a shallow well all around, about 1" from outside edge. Drizzle olive oil, garnish with reserved chickpeas, parsley sprigs and paprika. Serve with pita bread.
 

Sponge Cake

• 2 eggs

• ¾ C confectioner’s sugar

• ¾ C flour

• ½ tsp. baking powder

• ¼ tsp. ground cardamom

• Pinch saffron

• A little shortening or butter for greasing the pan

• 1 tsp. sesame seeds

Beat eggs well in a mixing bowl. Gradually beat in sugar. Sift flour and baking powder together and mix well. Combine flour mixture with eggs and sugar. Add cardamom and saffron.