Kuwait City, Kuwait

The Kuwait team is led by Hala Allessa and is based at the Dasman Diabetes Institute.


Kuwait at a Glance

Capital: Kuwait City

Area: 17,818 sq km
Population: 2,742,711
Median age: total 28.9 years
Urban population: 98.3% of total population (2011)
Life expectancy: male: 76.37 yr ; female: 78.96 yr
Per Capita GDP: $ 42,100

Language:  Arabic (official), English widely spoken

Location:  Middle East, bordering the Persian Gulf, between Iraq and Saudi Arabia

Agriculture:  Fish

Diet and culture:

Kuwait food is very rich in its flavor and taste. It is a mixture of the traditional variety and the immigrant culinary delights.

Tabeekh is a famous cooking method that is used for preparing many Kuwaiti Cuisines. In this method, the entire feast is cooked over heat after being placed in a single container. This method is used by the households in Kuwait. Another Kuwaiti cooking method is known as Marag, in which all the important ingredients are first fried and prepared and are then added to the final meal and are cooked over light heat.

Chicken Mechbous is one of the popular Kuwait recipes, which can be easily prepared and is very delicious. To prepare this, first the chicken pieces are to be boiled. While boiling the pieces, cloves, pepper, cardamom and cinnamon are to be added in the water. Remove the pieces along with the soup prepared. Then cook fine rice in this soup and add salt to taste and prepare an onion topping. For this, cook onion pieces over low heat till they become brown. Add the leftover spices from the chicken soup to the onions while they are fried. Then add flour to the chicken pieces and cook until the pieces become crispy. Then serve the cooked rice, top it with the onion mixture and chicken pieces and Chicken

Hospitality in Kuwait is often portrayed through the serving of tea and coffee. It is very uncommon for a guest to enter a house, office, or even some stores without being offered tea or coffee. In Kuwaiti Bedouin custom, a guest’s refusal of tea, coffee, or such offerings is sometimes viewed as insulting by the host, as it is as if the guest is denying the host’s efforts of being hospitable and generous. Common types of teas that are served include chai, black tea, green tea, peppermint, lemon, and chamomile. The tea is prepared in a kettle and brought up to a boil before being served. Sometimes, the black tea is prepared with cardamom; also, milk may be added as a subsidiary to sugar. The hot drinks are usually accompanied by a selection of nuts or sweets such as baklawa, and later, possibly a cold drink.