Kuwaiti cuisine
Revision as of 08:44, 29 March 2012 by Culinary Artiste (talk | contribs) (Created page with "Kuwaiti cuisine <DynamicPageList> category = Kuwaiti cuisine </DynamicPageList>")
Kuwaiti cuisine
- Tamriyya
- Stuffed Marrows
- Stuffed Grape Leaves
- Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup
- Paal Payasam
- Pickled Turnips
- Pickled Turnip
- Nicoise Tuna Sandwich
- Mulhammar
- Mahshi Malfouf
- Lobster Salad with Vegetables
- Kuwaiti Cucumber Salad
- Helu Altamer Ma'a Aljoz
- Fata
- Caramel - Swirl Hot Chocolate
- Artichoke Stew
- Adas bi Haamud
- Lentil-Soup
- Strawberry Shortcakes with mint and whipped cream
- Stuffed Vine Leaves
- Shawrbat Bayd bil-Kufta
- Sautéed Gulf Potatoes
- Saat Bangar
- Sayyadieh
- Murabyan
- SHOURABAT MOZAAT
- ROSTO MADQOUQA MARTADELLA
- Moghrabieh
- Meatball Soup(SHOURABAT EL QEEMA)
- Kuwaiti Sponge Cake
- Kaikat al-Tamer
- Fresh salad
- Grilled Tandoori Lamb
- Fasoulia
- Cold Spinach and Yoghurt Salad
- Fresh Orange Tart with Hazelnut Crust
- Caraway Soup (Harera Karawiya)
- Broiled Plums with Mango Sorbet
- Broiled Lamb (Lahm MashwiI)
- Banadura Salata B' Kizbara
- Arabic Honey Cake
- Chicken Mechbous
