Bahrain cuisine: how to cook like a local

Bahrain cuisine

Bahrain is an archipelago of low-lying islands in the heart of the Persian Gulf. Historically, Bahrain stood as an important seaport and centre of trade. For this reason its unique cuisine draws from different cultural influences, with a combination of Arabic, Persian and Indian flavours. The foods are wholesome and comforting, heavy on herbs and spices, and filled with bold, punchy flavours with ingredients such as rice, wheat, dates, lamb and legumes featuring heavily. Big rice platters and slow cooked stews often appear at the centre of the table, like fega’ata (also called masly), a glorious dish of upside-down chicken, vegetables and fragrant rice that is inverted when serving. These dishes are often served in a rustic, family-style fashion where everyone digs in and helps themselves to whatever is on the table, a testament to the generosity and abundance of Arab culture.

Bahrainis are also big on their seafood, with locally caught fish often coated in a mixture of spices and pan-fried, served with fresh lemon and chilli. The street food scene is also not to be missed, with grilled meat called tikka skewered and marinated in ground black lime, its earthy, bitter flavour a crucial ingredient to most local dishes. Other popular street foods include samosas stuffed with spicy potatoes or mung beans, local cheesy tanour bread from the clay oven, and bowls of steaming hot chickpeas or fava beans. Perhaps one of the most iconic meals, however, is breakfast, where you’ll be served several small plates of spiced scrambled eggs, beans, sweet noodles, cheese, meat and warm tanour bread. For this you’ll need to visit the souq, where you’ll find locals scattered around drinking chai or gahwa (Arabic coffee), always surrounded by their loved ones and plenty of food to share. Be sure to come with an appetite.

Noor's recipes from Bahrain

Halloumi with spicy olives and walnuts

This halloumi with spicy olives and walnuts pairs really well with soft-boiled eggs for a Middle Eastern-inspired brunch or light lunch.

Fega’ata (bottom of the pot chicken and rice)

In this traditional Bahraini dish, meat (or fish or vegetables) is gently steamed without any liquid, while the rice is piled on top, absorbing all the flavours. It’s a bit more effort to prepare, but with eight servings, it’s sure to impress as the main dish at your next dinner party.

Samboosa tikka with green yogurt

The flavours of Bahraini tikka – meat marinated in ground black lime and lemon – have been used for the filling of these samboosas, which make a great dish to share with friends.