Machboos of Bahrain: A Traditional Dish with a Maritime Past

Bahraini Machboos is a national dish of Bahrain that has strong connections to the past heritage. Pearl diving and trade in pearls flourished in Bahrain from the 19th and into the early 20th centuries. As sailors and pearl divers had long days at sea, they were looking for filling, nourishing meals that would be readily available with simple ingredients. Machboos was the perfect solution. 

The Machboos incorporated rice, a staple food on boats with any available meat or fish was then added along with a combination of spices that Bahrain received from its vibrant trade with India, Persia and the Arabian Peninsula.

The Arabic term for Machboos is derived from the word “kabasa” which means “to press” which was given the way the rice and meat are pressed tightly together and cooked together. Machboos also became a staple type of meal in Bahraini homes, it represents hospitality and a festive occasion.

Read Also: List of 10 Must-Try Traditional Middle East Dishes for Every Food Lover to Try! 

How to Make Machboos?

Here is the List of Ingredients to Make Machboos

Basmati rice (soaked for 30 minutes), chicken (cut into pieces) or lamb, medium onions (finely chopped), cloves garlic (minced), medium tomatoes (chopped), dried black limes, turmeric powder, cumin powder, coriander powder, cinnamon powder, black pepper, salt , baharat spice mix , water, vegetable oil, Toppings if desired such as roasted almonds, raisins or chopped parsley.

Procedure

While the process of preparing Machboos has been largely unchanged through the decades, yet it has some changes. Often, basmati rice is used while either chicken, lamb, or fish is added with the rice being known for its long grains and aroma. The flavouring is caused by the mix of spices including baharat (which is a spice blend of cumin, cinnamon, coriander and other spices), turmeric and the infamous loomi or dried black lime.

The first step consists of browning the meat with onions, garlic and tomatoes. Next, introduce the loomi and the spices to the mixture, adding enough water to cover the meat, creating a layer of flavor as it cooks. Once the meat is tender, the rice joins the pot and soaks up all the wonderful flavors developed. And Machboos is ready.

While the classic recipe is widely followed, there are many modern variations. Many people will add vegetables like carrots, peas or potatoes which can enhance the flavor and mouthfeel of the dish. Also, you can top it with roasted almonds, raisins or pine nuts for some added crunch and sweetness.