In the past, the Arabian Gulf countries' cuisine was dominated by the simple bedouin and pearl diver's foods. The choice of ingredients was limited. It basically consisted of seafood
and rice brought by Arab dhows which traded along the East African and the Indian sub-continent's coasts. However, as centuries rolled by, these renowned ships of commerce brought back with them the spices of India and of the Indonesian archipelago. Thereafter, the people began to develop their own type of tasty foods, which became dominated with the aromatic smells of these spices.
Lamb Kabsah with Jarrish
Chicken in Tomato and Lemon Sauce
Khaleeji Lamb Freeke