Bahrain

Over the centuries, Bahrain's location at the crossroads of the Arabian Gulf, Persia, India and East Africa shaped a cuisine defined by trade, pearls and hospitality. Pearl divers and merchants brought spices, techniques and ingredients that fused with local Bedouin and coastal practices to produce dishes that speak of sea and spice. Traditional flavors reflect saffron, cardamom, turmeric and dried limes layered over rice, fish and slow-cooked meats. Signature dishes anchor the culinary heritage: machboos, a spiced rice with lamb, chicken or fish; ghoozi, a whole roast lamb served over fragrant rice and nuts at celebrations; balaleet, sweet saffron vermicelli topped with spiced eggs; muhammar, caramelized rice often paired with...