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Naturally, there is a host of seafood
served in many establishments. Kuwaiti baked fish and fish stew are two examples of local cuisine. Although the spices used to cook the food are not indigenous, the blend is original. These are called
"Kuwaiti" spices and are similar to Indian spices, although milder and without the curry flavor. They include cardamom, coriander, turmeric, red pepper, and sometimes cinnamon. Parsley, finely
chopped onions, and sometimes dill are used with spices as a dressing or stuffing in hammour or zubaidi fish. On special occasions, pine nuts, cashews, or almonds are added to the stuffing. Hashu, a
dressing on rice, includes lentils, onions, garlic, spices, and tomato paste. The spices are zesty, but not overpowering. They are meant to enhance the flavor of the fish, not overpower it. Hammour and
zubaidi are available most of the year, but they are best when the fish are running and fresh catches
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