JEDDAH –– Food enthusiasts may casually overlook and skip the chance to try Kuwaiti food, mistakenly assuming that it is similar to foods from other Gulf countries, such as Saudi Arabia. Much to my surprise, after trying Kuwaiti food for the first time, I discovered that it is more stimulating and spicy than the traditional Saudi cuisine which is actually quite bland in comparison with food from this neighboring country. A mix of Indian and Persian influence is noticeably evident in the sharp tastes and strong flavors of Kuwaiti food. With the use of diverse spices and herbs, Kuwaitis take even the basic grilled chicken and rice recipe to a whole new level. The rice which accompanies your choice of chicken or lamb is heavily garnished with raisins and cooked lentils. The tomato and chili pepper sauce is a must-have side addition to any rice platter. In the Kuwaiti cuisine, Makbous is the Saudi equivalent to Kabsah. Kuwaitis are also well known for making Biryani, just as well as any Indian cook, loaded with onions, garlic, raisins, saffron, cumin, cardamom, and coriander. The first and as a matter of fact the only authentic and specialized Kuwaiti restaurant opened here in Jeddah about three months back; and it is already bustling with curious diners. Fareej Bin Agool is located on Al-Rawdah St. and serves a warm, freshly cooked breakfast, lunch and dinner. “Fareej is a common Kuwaiti word, meaning village or neighborhood. A deep-rooted and popular Kuwaiti folktale has it that an old man, Bin Agool, moved to an area in Kuwait with his tribe where he later settled down there and where oil was later found. The government bought the land, developed it, and built oil wells. Since then Bin Agool became famous as the man who made the country rich. One of the restaurant's co-owners is Kuwaiti so he picked the restaurant's name and personally designed the menu,” said restaurant manager, Ammar Al-Masjidi. At Fareej Bin Agool, we found the Marqoq to be satisfying, filling, and absolutely delicious. First, several layers of straps of thin, whole wheat bread is lined on the bottom of a deep dish. Originally, the brown bread is baked and dried in Kuwait, then brought here for the sole purpose of preparing Marqoq. A stew with large chunks of vegetables like carrots, green peppers, zucchini, and potato is cooked with lamb pieces in tomato sauce and then poured over the dried bread. The dry bread absorbs all the taste and is softened by the sauce.
“One of my favorite dishes that we serve is rice with Zubaidi fish, which is the national fish of Kuwait. "We import it from Kuwait along with other special ingredients and spices to offer our customers true, authentic Kuwaiti food. "In the kitchen, Kuwaitis share many ingredients and recipes from both Iran and Iraq,” said Al-Masjidi. On the menu, Alhamasat are side orders but their importance and contribution to the meal should not be downplayed. There is a choice of shrimp, meat, or potato and peas Hamasat. We selected the potato and peas which are sautéed in a great deal of oil, a touch of tomato paste, and smothered in fried onions, spices, and freshly chopped cilantro leaves. The combination is amazing and although I do not handle spicy food too well, I went for seconds and thirds of this dish.
What is unique about this restaurant and we later learned that it is part of Kuwaiti people's eating traditions is that the food is served in aluminum pots, and not fancy serving platters or dainty Chinaware. Spooning your food from the covered pots actually sets a homey, cozy, and less serious atmosphere and keeps your food warm until the last bite. The prices of the dishes are moderately priced, nothing outrageously expensive or downright cheap, and you get your money's worth as portions are generous. A family of two adults and two children can expect to pay anywhere between SR200 to SR280 for an entire meal. After initial complaints and loud objections from the kids that they wanted to go to a pizza place or burgers joint for lunch, they too enjoyed the food. “After speaking to our customers and getting to know the regulars, what they like best about the restaurant is that they feel like they are eating home cooked food,” said Al-Masjidi.
