Seasonal Salad Around the World 2025
2.4.5 Middle East: Kuwait, Oman, Qatar
2025/04/23
In Search Of World's Hidden Tastes
2.4.5 Around The Middle East,
Explore Seasonal Salads
The Cooperation Council for the Arab States of the Gulf, also known as the Gulf Cooperation Council (GCC), is a regional, intergovernmental, political, and economic union comprising Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, and the United Arab Emirates. The council's main headquarters is located in Riyadh, the capital of Saudi Arabia. The Charter of the GCC was signed on 25 May 1981, formally establishing the institution.
Kuwaiti cuisine is a fusion of Arabian, Iranian, and Mesopotamian cuisines. Kuwaiti cuisine is part of the Eastern Arabian cuisine. A prominent dish in Kuwaiti cuisine is machboos, a rice-based dish usually prepared with basmati rice seasoned with spices, and chicken or mutton.
Seafood is a significant part of the Kuwaiti diet, especially fish. Mutabbaq samak is a national dish in Kuwait. Other local favourites are hamour (grouper), which is typically served grilled, fried, or with biryani rice because of its texture and taste; safi (rabbitfish); maid (mulletfish); and sobaity (sea bream).
Seafood is a significant part of the Kuwaiti diet, especially fish. Mutabbaq samak is a national dish in Kuwait. Other local favourites are hamour (grouper), which is typically served grilled, fried, or with biryani rice because of its texture and taste; safi (rabbitfish); maid (mulletfish); and sobaity (sea bream).
Omani cuisine is diverse and has been influenced by many cultures, such as Arabian, Persian, Indian, Asian, East Mediterranean, mainly Levantine and Turkish, and African. Omanis usually eat their main daily meal at midday, while the evening meal is lighter. During Ramadan, dinner is typically served after the Taraweeh prayers, sometimes as late as 11 pm.
Arsia, a festival meal served during celebrations, consists of mashed rice and meat (sometimes chicken). Another popular festival meal, shuwa, consists of meat cooked very slowly (sometimes for up to 2 days) in an underground clay oven. Fish is often used in main dishes too, and the kingfish is a popular ingredient. Mashuai is a meal consisting of a whole spit-roasted kingfish served with lemon rice. Rukhal bread is a thin, round bread eaten at any meal, typically served with Omani honey for breakfast or crumbled over curry for dinner.
Arsia, a festival meal served during celebrations, consists of mashed rice and meat (sometimes chicken). Another popular festival meal, shuwa, consists of meat cooked very slowly (sometimes for up to 2 days) in an underground clay oven. Fish is often used in main dishes too, and the kingfish is a popular ingredient. Mashuai is a meal consisting of a whole spit-roasted kingfish served with lemon rice. Rukhal bread is a thin, round bread eaten at any meal, typically served with Omani honey for breakfast or crumbled over curry for dinner.
Pork consumption is forbidden to Muslims in Oman, in accordance with Islamic dietary laws.
Qatari cuisine is a vibrant blend of traditional Arab flavors, with influences from the Levant, North Africa, and India. It is known for its hearty, slow-cooked dishes, rich spices, and comforting rice-based meals, reflecting Qatar's history as a trade hub and its nomadic Bedouin heritage.
Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour. Seafood and dates are 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.
Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour. Seafood and dates are 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 should choose food to eat according to the seasons. Food is seasonal whereas salad is also seasonal.
Now we depart for Kuwat, Oman, Qatar, explore their seasonal salads sharing with everyone.
▲ Seasonal Salad 23：
Kuwaiti Salad
The salads in the cuisine of Kuwait are commonly made with romaine lettuce, a lot of cucumbers, tomatoes, radishes and red onions which are commonly dressed with lemon juice and a pinch of salt. Many salads have turnips that are pickled served with tomatoes. The Kuwaiti salads are great to serve alongside the main course meal. Most of the salads are made from fresh vegetables and fruits and commonly have lemon juice or vinegar sprinkled over them with salt and pepper on the side. Undoubtedly the Kuwaiti salads are traditionally known for their nutritious value.
Ingredients
. 3 cups romaine lettuce
. 2 tomatoes
. 1 Persian cucumber
. 1/4 red onion
. turnip pickles
. lemon
. olive oil
. 3 cups romaine lettuce
. 2 tomatoes
. 1 Persian cucumber
. 1/4 red onion
. turnip pickles
. lemon
. olive oil
. salt & pepper
Instructions
1. wash and tear romaine lettuce into bite size pieces
2. cut tomatoes in wedges
3. peel and slice a cucumber into discs (if using baby cucumbers, peeling is up to you)
4. cut red onion into rings
5. In a bowl mix together all the ingredients
6. Squeeze lemon to taste and drizzle with olive oil, salt & pepper and toss lightly
7. put into individual bowls and top with some turnip pickles or just serve on side
8. Serve with flat bread.
Pita Bread Recipe (Khubz)
Kuwait's traditional flatbread is called khubz. It is a large flatbread baked in a special oven and it is often topped with sesame seeds. Bread is often served with mahyawa fish sauce.
Ingredients
. 1 packet active dry yeast (1/4 ounce, or 2 1/4 tsp)
. 1 1/2 cup lukewarm water
. 1/8 tsp sugar
. 3 cups bread flour or 1 1/2 cups bread flour with 1 1/2 cups whole wheat flour
Kuwait's traditional flatbread is called khubz. It is a large flatbread baked in a special oven and it is often topped with sesame seeds. Bread is often served with mahyawa fish sauce.
Ingredients
. 1 packet active dry yeast (1/4 ounce, or 2 1/4 tsp)
. 1 1/2 cup lukewarm water
. 1/8 tsp sugar
. 3 cups bread flour or 1 1/2 cups bread flour with 1 1/2 cups whole wheat flour
. 1 tsp salt
. 2 tbsp olive oil divided
Instructions
1. Dissolve the yeast in a large mixing bowl with 1/4 cup warm water. Add the sugar and when it starts to froth, add remaining 1 1/4 cups of water.
2. Add 1 1/2 cups flour, and using dough hook attachment, mix. This is called a "sponge" mixture. Let this rest for 10 minutes. It will look like pancake batter.
3. Add the salt and tablespoon of olive oil to the sponge and mix together. Add remaining 1 1/2 cups of flour, and using dough hook on low, mix until dough comes together.
4. Turn speed up and mix dough for 10 minutes. Dough will become elastic, shiny and smooth. Remove the dough and set aside on floured surface while you oil the mixing bowl.
5. Rub remaining tablespoon of olive oil on the inside of the mixing bowl and roll dough ball all over to coat. Flip it over, cover with a damp tea towel or plastic wrap. Allow to rise for 2 hours in a draft free, warm place.
6. Punch dough down and knead again for 3 minutes. Divide dough in half. Divide first half into 4 equal pieces, cover other half with damp tea towel or plastic wrap.
7. Roll each dough piece into a ball. Flatten each ball on a lightly floured surface and roll 7-8" in diameter, about an 1/8 to 1/4" thick. Dust with flour and place on a floured towel or tray lined with a silicon mat. Repeat with remaining dough. Allow to rest and rise again, about 20 minutes at room temperature.
Skillet Baking Method
. 2 tbsp olive oil divided
Instructions
1. Dissolve the yeast in a large mixing bowl with 1/4 cup warm water. Add the sugar and when it starts to froth, add remaining 1 1/4 cups of water.
2. Add 1 1/2 cups flour, and using dough hook attachment, mix. This is called a "sponge" mixture. Let this rest for 10 minutes. It will look like pancake batter.
3. Add the salt and tablespoon of olive oil to the sponge and mix together. Add remaining 1 1/2 cups of flour, and using dough hook on low, mix until dough comes together.
4. Turn speed up and mix dough for 10 minutes. Dough will become elastic, shiny and smooth. Remove the dough and set aside on floured surface while you oil the mixing bowl.
5. Rub remaining tablespoon of olive oil on the inside of the mixing bowl and roll dough ball all over to coat. Flip it over, cover with a damp tea towel or plastic wrap. Allow to rise for 2 hours in a draft free, warm place.
6. Punch dough down and knead again for 3 minutes. Divide dough in half. Divide first half into 4 equal pieces, cover other half with damp tea towel or plastic wrap.
7. Roll each dough piece into a ball. Flatten each ball on a lightly floured surface and roll 7-8" in diameter, about an 1/8 to 1/4" thick. Dust with flour and place on a floured towel or tray lined with a silicon mat. Repeat with remaining dough. Allow to rest and rise again, about 20 minutes at room temperature.
Skillet Baking Method
8. Heat a heavy bottomed skillet (cast iron) over a high flame and cook each piece for 1 to 1 ½ minutes per side (these will puff up like balloons).
9. Wrap breads in a towel to keep warm and pliable as you repeat with remaining dough pieces.
Oven Baking Method
9. Wrap breads in a towel to keep warm and pliable as you repeat with remaining dough pieces.
Oven Baking Method
8. Place a baking sheet in the center of a 500°F oven.
9. Remove baking sheet from oven, sprinkle with flour and place 2 pieces on the hot baking sheet. Bake 3-5 minutes until lightly browned (these will puff up like balloons).
9. Remove baking sheet from oven, sprinkle with flour and place 2 pieces on the hot baking sheet. Bake 3-5 minutes until lightly browned (these will puff up like balloons).
▲ Seasonal Salad 24：
Omani Salad
Omani Salad is very similar to an Arabic salad with cucumber, tomatoes, onion, parsley and mint.
What makes it a bit different is the addition of preserved lemons. They add a wonderful element.
What makes it a bit different is the addition of preserved lemons. They add a wonderful element.
Ingredients
. 4 Persian cucumbers sliced thinly
. 1½ cups assorted cherry tomatoes halved
. ¼ cup finely chopped red onion
. 3 tablespoons coarsely chopped fresh parsley
. 1 tablespoon coarsely chopped fresh mint
. 2 teaspoons minced preserved lemon
. 4 Persian cucumbers sliced thinly
. 1½ cups assorted cherry tomatoes halved
. ¼ cup finely chopped red onion
. 3 tablespoons coarsely chopped fresh parsley
. 1 tablespoon coarsely chopped fresh mint
. 2 teaspoons minced preserved lemon
For the dressing:
. 1 tablespoon fresh lemon juice
. ¼ teaspoon kosher salt
· 2 tablespoons extra-virgin olive oil
· Freshly ground pepper to taste
Instructions
1. Combine cucumbers, tomatoes, onion, parsley, mint, preserved lemon, lemon juice and salt in a medium bowl.
2. Let stand for about an hour for the flavors to mingle.
3. Add oil and toss to coat.
4. Season with pepper
. 1 tablespoon fresh lemon juice
. ¼ teaspoon kosher salt
· 2 tablespoons extra-virgin olive oil
· Freshly ground pepper to taste
Instructions
1. Combine cucumbers, tomatoes, onion, parsley, mint, preserved lemon, lemon juice and salt in a medium bowl.
2. Let stand for about an hour for the flavors to mingle.
3. Add oil and toss to coat.
4. Season with pepper
Omani Bread (Khubz Ragag)
Omani bread is called khubz ragag, it is delicious and different. It is made with just three simple ingredients, flour, water and salt.
Omani bread is called khubz ragag, it is delicious and different. It is made with just three simple ingredients, flour, water and salt.
Khubz Ragag is an flat bread which is traditional in Oman. It's very similar the Pitta bread in texture.
In Oman, one such bread is Khubz Ragag which is a flatbread, similar to a crepe. It looks like there are many methods for making these breads.
Ingredients
. 2 cups flour
. 1 tsp salt
. water
Instructions
1. In a large bowl, whisk together the flour and salt to combine.
2. Slowly add water to the flour and mix thoroughly. Adjust the amount of water depending on the finished texture you want.
In Oman, one such bread is Khubz Ragag which is a flatbread, similar to a crepe. It looks like there are many methods for making these breads.
Ingredients
. 2 cups flour
. 1 tsp salt
. water
Instructions
1. In a large bowl, whisk together the flour and salt to combine.
2. Slowly add water to the flour and mix thoroughly. Adjust the amount of water depending on the finished texture you want.
For thin, crepe-like bread,
3. add a cup of water and keep adding water until the consistency is even thinner than pancake batter. You should be able to pour it across a pan.
4. Pour it into the pan and swirl it around to coat the surface in a thin layer. If using this method, you will only be able to make one at a time.
5. It should only need to cook for about a minute. Once it gets solid in the middle, use a spatula to flip it over for another 30 seconds then move it to a plate and repeat with the remaining batter.
For thicker, pita-like bread,
3. Add about ½ cup of water and mix thoroughly. You’ll want the dough to be thicker, similar to traditional bread dough. You will probably need to add more water, but do it in increments and knead thoroughly to make sure you really need the water.
Heat a large pan (preferably seasoned cast iron) over medium high heat.
Heat a large pan (preferably seasoned cast iron) over medium high heat.
4. Use your hands to pinch the dough into small balls and flatten with your palms before placing in the pan. If using this method, you can cook multiple at a time, depending on how big you make them.
5. It might need to cook a bit more than a minute. When the edges start to harden, use a spatula to flip and cook for another 30 seconds – 1 minute. When finished, remove to a plate and repeat with remaining batter.
Serve warm on its own or alongside any other dishes.
▲ Seasonal Salad 25：
Qatari Tabbouleh
Tabbouleh, also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad of finely chopped parsley, soaked bulgur, tomatoes, mint, and onion, seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.
Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world. Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.
Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world. Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.
Health Benefits of Bulgur
1. Assists Cardiovascular Health
2. Assists Gallstone Prevention
3. Assists Cancer Prevention
4. Good Source of Protection
5. Good Mineral Source
6. Anti-Inflammatory
7. Good Iron Source
8. Full of B Vitamins
9. Full of Energy
10. Full of Fibre
Ingredients:
. 1/2 cup bulgur wheat
. 2 cloves garlic crushed
. 2 tablespoon lemon juice
. few mint leaves, fresh
. a bunch of parsley, chopped
. 2 scallions , white and green , chopped
. 3 tomatoes, diced
. salt to taste
. black pepper freshly ground , to taste
. 1 tablespoon olive oil
Method:
1. Cover bulgur with warm water and soak for 15 minutes.Squeeze out excess water.
2. Mix in the lemon juice, crushed garlic , salt and pepper.
3. Allow this to rest until bulgur is soft, about 30 minutes.
4. Wash and chop the mint and parsley .
5. Combine the mint, parsley, scallions and tomatoes and bulgur mixture.
6. Toss with olive oil as desired.
7. Add lemon juice, salt or pepper as desired to adjust the taste.
. 1/2 cup bulgur wheat
. 2 cloves garlic crushed
. 2 tablespoon lemon juice
. few mint leaves, fresh
. a bunch of parsley, chopped
. 2 scallions , white and green , chopped
. 3 tomatoes, diced
. salt to taste
. black pepper freshly ground , to taste
. 1 tablespoon olive oil
Method:
1. Cover bulgur with warm water and soak for 15 minutes.Squeeze out excess water.
2. Mix in the lemon juice, crushed garlic , salt and pepper.
3. Allow this to rest until bulgur is soft, about 30 minutes.
4. Wash and chop the mint and parsley .
5. Combine the mint, parsley, scallions and tomatoes and bulgur mixture.
6. Toss with olive oil as desired.
7. Add lemon juice, salt or pepper as desired to adjust the taste.
Khubz Arabi (Arabian Bread)
Khubz Arabi is a scrumptious pillowy soft bread that puffs up to make a pocket when you bake it.
Khubz Arabi is a scrumptious pillowy soft bread that puffs up to make a pocket when you bake it.
Khubz arabi, also known as Arabic bread or Arabian bread, is a traditional flatbread staple in Middle Eastern and North African cuisine. It's a type of pita bread, typically characterized by a pocket that forms during baking, making it ideal for stuffing and wraps.
Ingredients
. 1 ½ cups warm water
. 1 package active dry yeast
. 1 ½ teaspoons salt
. 3 cups all-purpose flour sifted
. 1 tablespoon vegetable oil
Ingredients
. 1 ½ cups warm water
. 1 package active dry yeast
. 1 ½ teaspoons salt
. 3 cups all-purpose flour sifted
. 1 tablespoon vegetable oil
. 1/8 teaspoon sugar
Instructions
1. In a large bowl, pour in the warm water and add in the yeast and sugar, stir until the yeast is dissolved.
2. Add in the salt.
3. Start gradually adding in the flour and oil while kneading, you want to knead until the dough is smooth and elastic.
4. Put the dough into a large greased bowl and turn dough to grease all sides.
5. Cover with a dry tea towel and let rise in a warm place until doubled in size about 1 ½ hours.
6. Preheat oven to 375 degrees
7. Punch dough gently
8. Divide the dough into 12 equal portions and shape them into smooth balls
9. Place on a floured work surface and dust tops lightly with flour.
10. Cover with a dry tea towel and let rest for 15 minutes.
11. Roll out each ball into a 6-inch diameter circle
12. Place on greased baking sheets
13. Bake for 10-12 minutes or until the bread puffs. Do not leave unattended while baking.
14. Enjoy!
Next, Seasonal Salad Around the World 2025
2.5.5 Middle East: Saudi Arabia, United Arab Emirates, Yemen,Palestine
Publisher： Chef Kar Delight
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