Warak Enab is a light snack that can be eaten at any time of day and is one of the best meals to try in Qatari cuisine. The snack is made from vine leaves that have been packed with meat, lamb, and rice. Travelers will have no trouble finding the dish in Doha. Garlic, coriander, and pepper are commonly used in Warak Enab, which can be served with a slice of fresh lemon.

Ingredients:

1 jar grape leaves in a vinegar brine, drained (about 40-50 leaves), 1 1/2 cups rice, 2 tomatoes, chopped, 5 green onions, chopped, 1/2 cup chopped parsley, 2 tbsp chopped mint, 1/2 cup olive oil, salt & pepper, 2 potatoes, sliced, 2-3 large tomatoes, chopped, 3/4 cup olive oil, 3/4 cup lemon juice, salt & pepper, Olives (black or green), sliced tomatoes

Instructions:

• For the insides, mix together a fresh collection of rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt, and pepper.
• Now all you need to do is wiggle those stubborn grape leaves out of the jar and begin wrapping them up. To do so, place the leaf backside up and place a small spoonful of filling by the stem end. Begin to roll the leaf from the stem end. After about one roll, fold the left and right sides in. Continue rolling.
• Add potato slices to the bottom of the pot. Then add the grape leaves. Stack them tightly together, making one neat layer on top of another. Keep rolling and rolling.
• Next, top with tomato slices. Pour on the olive oil and any juices at the bottom of the bowl that held the rice. Cover with a plate to keep the grape leaves from floating and unrolling, then top off with a lid. Simmer gently for about one hour. This will allow the potatoes at the bottom of the pot to get a nice crust. Then add the lemon juice and cook an additional hour.
• Arrange them on a plate (this is about 1/3 of them) and pile some of the lemony potatoes in the center. Garnish with the cooked and sliced tomatoes, as well as a few olives.

Majboos, Qatar's national dish, is well-known throughout the country. The meal, which can be made with lamb or chicken depending on availability and preference, is a unique blend of ingredients that is slow-cooked to allow the flavors to infiltrate. Majboos can be found in almost every restaurant in Qatar. Majboos are frequently served on a bed of seasoned rice with a salad and homemade tomato sauce at restaurants.

Ingredients:

Chicken drumsticks, Basmati rice, 1½ cups Mixed spices, 2 tablespoons Garlic cloves chopped, 2 Lemon juice, 1 teaspoon oil, 2 tablespoons + for greasing,Ghee, 2 tablespoons Onions chopped, 2 large Chicken stock, 3 cups Salt to taste, Cinnamon, 1-inch stick,Green cardamom, 2 Black peppercorns, 2-3 Black peppercorns, ½ tablespoon, Saffron (Kesar), 1 tablespoon rose water, ½ teaspoon,Eggs,Fresh coriander leaves chopped for garnishing

Instructions:

• Mix together one tablespoon of ground spices, garlic, lemon juice and one tablespoon oil in a bowl.
• Add chicken drumsticks, mix well and set aside to marinate for thirty minutes.
• Heat remaining oil and ghee in a non-stick pan. Add onions, mix and sauté till translucent.
• Add remaining ground spices and mix well. Add marinated chicken, mix and sauté till golden.
• Add some water, mix, and bring to a boil. Reduce heat, cover and simmer for ten to fifteen minutes. Remove from heat and set aside
• Heat chicken stock in another non-stick pan. Add rice, salt, cinnamon, cardamoms, peppercorns, and turmeric powder, mix and bring to a boil. Reduce heat, cover, and simmer for ten to fifteen minutes. Remove from heat and sprinkle saffron-rose water over it.
• Preheat oven to 180° C. Grease a baking tray with some oil. Spread the rice on the greased tray and place the chicken drumsticks on it. Top with boiled eggs and cover with aluminium foil. Place the tray in the preheated oven and bake for twenty minutes.
• Garnish with coriander leaves and serve hot.

Saloona is a traditional Arabic stew that can be made with almost anything. It's excellent for family dinners. Depending on what's available, the meal is usually made with beef, fish, or lamb. It can be made with seasonal vegetables and flavored with ginger and garlic.Saloona can be found in any traditional restaurant in Qatar for visitors. In fact, there is a classic restaurant in almost every Souq in Qatar. Saloona is best served with bread that has been soaked in the broth. Surprisingly, some eateries in Qatar have given Saloona their own modern spin.

Ingredients:

1 kg chicken (cut into thighs, breasts, and legs),courgette, cauliflower, carrots, and potatoes, chopped into small pieces,basmati rice,4 diced onions,2 -3 garlic cloves, crushed and ground,dried coriander, chopped,3 chopped tomatoes,1⁄4 cup tomato puree,3 chicken stock cubes,black pepper,turmeric,salt,ghee,6 cups of water

Instructions:

• Fill a cooking pot around half way with water (approximately 6 cups) and leave to boil.
• Add the chicken to the water followed by pinches of salt, black pepper, and turmeric and leave to cook for around half an hour.
• In another pan, put in 3 tablespoons of ghee and leave to melt. Follow this by adding two of the four diced onions, crushed garlic, chopped tomatoes, chopped vegetables and tomato puree and stir. Leave to cook for around fifteen minutes.
• Once the fifteen minutes are up, add the mixture in the pan to the chicken broth in the pot and follow this by adding two chicken stock cubes. Leave to cook on a low flame for ten minutes.
• Then add the coriander to the mixture and allow to cook on a low flame for another ten minutes.
• Now you have finished making the chicken saloona. The whole process should take 45 to 50 minutes.
• To make the rice, first put the amount of rice into a cooking pot and fill the pot with water so that the water just about covers the rice. Leave the rice to soak for half an hour.
• Drain the rice and re-put it into the cooking pot with water so that again it just covers the rice, and leave to cook until the water boils.
• In another pan, add two to three tablespoons of ghee and allow to melt. Add diced onions along with a pinch of salt and stir until the onions are a golden color.
• Transfer the onions to the rice in the pot. Add the remaining chicken stock cube and stir into the rice. Leave the rice to cook on a low flame for another ten minutes. By then the water should have evaporated and the rice be ready.

The Kousa Mahshi is another popular Middle Eastern dish in Qatar. This delicacy is a courgette stuffed with minced lamb and vegetables, seasoned with parsley and mint, and served in restaurants for vegetarians using chickpeas instead of lamb. When it comes to taste, Kousa Mahshi is ideal when dipped in tomato paste or yogurt. Visitors may enjoy the best taste of Kousa Mahshi in Qatar by going to Salwa RD in Doha.

Ingredients:

4 lbs (2 kg) zucchinis, cored,1-2 large tomatoes chopped into chunks,1 and ½ cup short-grain rice,1 lb (400 gr) minced meat (lamb, veal, or beef,4 tablespoons butter, melted,3 tablespoons tomato paste,2 bay leaves,1 teaspoon seven spice,1 teaspoon cinnamon,½ teaspoon white pepper,1 teaspoon salt (or to taste),Enough water to cover all of the stuffed zucchinis

Instructions:

• Wash the zucchinis and core them.
• Rinse the rice and drain. Then, place it in a glass bowl.
• Add the minced meat to the rice. Top the rice and minced meat with spices and salt.
• Melt the butter and add it to the rice/meat mixture.
• Use your hands or a spoon to mix the stuffing ingredients really well.
• Start stuffing each cored zucchini (until you reach ¾ to its opening).
• Close each piece with a tomato chunk and place it in a large cooking pot.
• Once all the stuffed zucchinis are in the pot, add enough water to cover them.
• Bring the stuffed zucchinis to a boil for around 10-15 minutes.
• Mix the tomato paste with a little bit of water. Add the tomato paste to the pot with 2 bay leaves. Season with salt to taste.
• Simmer the kousa mahshi on low to medium heat for about 30-45 minutes.
• Remove from heat and serve hot

Umm Ali is a dessert that originated in Egypt and is well known as a traditional Middle Eastern comfort meal in Doha. Umm Ali, which is comparable to a bread pudding mixed with raisins, nuts, milk, and other ingredients, is sprinkled with cinnamon and is widely recognized as one of Qatar's sweetest sweets. This is one of those typical Qatari recipes that is packed with dried fruits and tastes like a wonderful blend of spices.

Ingredients:

1 (17.25 ounce) package frozen puff pastry, thawed,5 cups milk,1 cup white sugar,1 teaspoon vanilla extract,¼ cup raisins,¼ cup slivered almonds,¼ cup pine nuts,¼ cup chopped pistachio nuts,¼ cup sweetened, flaked coconut

Instructions:

• Preheat the oven to 400 degrees F (200 degrees C). Unroll the puff pastry sheets, and place flat on a baking sheet. Bake for 15 minutes in the preheated oven, or until puffed and golden brown.
• Break the puff pastry into pieces, and place in a large bowl. Add the raisins, almonds, pine nuts, pistachios, and coconut, and toss to distribute. Pour into a 9x13 inch glass baking dish, and spread evenly.
• Pour the milk into a saucepan, and stir in the sugar and vanilla. Heat until hot but not quite boiling. Pour over the mixture in the baking dish.
• Bake for 15 minutes in the preheated oven. Turn the oven to broil, and broil for 2 minutes to brown the top. Remove from the oven and let stand for 5 minutes. Serve warm.