Cuisine

Background of Qatari Cuisine

Qatar shares many flavors and cooking styles with its neighbors on the Arabian Peninsula as well as with Iran. Ingredients such as rice, chicken, lamb, vegetables, and locally-grown dates are common. Dishes from the Levant and North Africa are also well-integrated into Qatari cuisine.

Qatari food has been heavily influenced by India. As a coastal nation, Qatar welcomed early Indian trading ships sailing from the Malabar coast laden with rice and spices. An Indian influence is apparent in dishes such as biryani and karak tea. Qatar’s position on the water has also resulted in the prevalence of seafood in local cuisine. The local hamour fish is common in dishes.

Given that the country is roughly 90% desert, there isn’t much in the way of agriculture. Though Qatar does grow date palms and has a limited number of farms, the state has a long history of importing much of their food. Since the GCC Crisis strained Qatar’s relationship with its neighbors, it has taken steps to become more self-sufficient. Domestic production of

dairy products, meat, and crops increased by 400% within the first year of the crisis.

Coffee and Tea

Coffee and tea are enjoyed throughout the day and are a part of Qatari culture. We were offered both drinks everywhere we went; serving coffee and tea to guests is an important aspect of Arab hospitality. While we were primarily served black tea, a spiced, milky tea called karak is widely enjoyed. The drink is a blend of tea, milk, sugar, and cardamom, and actually has its origins in South Asia. Also known as masala chai, it’s believed to have been brought to Qatar by Indian and Pakistani workers in the 1950s. Today, karak is beloved all across the country.

Arabic coffee is distinguished by its bitter taste and is usually served without sugar or cream. Prepared differently throughout the Arab world and beyond, Arabic coffee on the Arabian Peninsula tends to be a lighter roast and has a more golden color. Qatari coffee is often flavored with cardamom and saffron. The coffee is served in a traditional coffee pot known as a dallah and is poured into a small, handle-less cup called a finjaan. The finjaan is only filled about a 1/4 of the way, and it is customary to drink at least one cup at a gathering.

My Experience with Food in Qatar

My most memorable meal was lunch at Jiwan Restaurant, located on the fourth floor of the National Museum of Qatar. Even before we tried the food, Jiwan was impressive. The view alone was stunning; from the restaurant’s open terrace, we could see clear across the water to the skyscraper’s of Doha’s West Bay.

The view from the restaurant

Jiwan is named after the Qatari word for “perfect pearl,” and the meaning inspired the restaurant’s architect, Koichi Takada. With a calming sand-colored interior and four million pearl-like crystal beads hanging from the ceiling, it was easy to feel like we were dining inside a perfect pearl.

The menu was designed by head chef Jeremy Cheminade and executive chef Damien Leroux, who spent two years working with locals to understand Qatar's flavors and cooking styles. Jiwan's dishes apply a modern twist to traditional recipes and cooking methods, and we were able to taste the restaurant's diverse menu, family style.

For the appetizers, I enjoyed the beetroot salad and crispy lavash (flatbread). In the main course, lamb with mint and pomegranate and biryani (spiced long-grain rice) stood out. My personal favorite was the harees, a buttery porridge made of beaten wheat and chicken.

For desert, there was mehalabiya (milk pudding with rosewater and pistachio), khanfaroosh (a soft cake with cardamom), and lugimat (deep-fried balls of dough soaked in honey).

Our meal at Jiwan was one of the best I've ever had. As someone with little experience with Middle Eastern food, learning about local dishes and tasting local flavors was one of my favorite experiences in Qatar.