bahrainthismonth.com | JUNE 2026 TOP CHEFS 56 The Island’s Favourite Ingredients Bahrain’s top chefs do not need to look far for inspiration. The Kingdom’s culinary identity is shaped by the sea, the souq, family kitchens and fragrant rice dishes that have carried local flavour through generations. As an island, seafood naturally takes centre stage. Hamour, safi, prawns, crab, lobster, mackerel and other Gulf catches give menus a strong sense of place. Whether grilled over charcoal, folded into machboos or treated with a more contemporary touch, these ingredients bring freshness, familiarity and heritage to the plate. Some flavours are unmistakably Bahraini. Lumee, or dried black lime, adds the sharp, earthy tang that gives machboos its depth, while saffron, cardamom, cinnamon, coriander, Top 10 Bahraini Ingredients turmeric and black pepper bring warmth and aroma to rice, stews and marinades. Dates are equally important. Long associated with hospitality, they can enrich sauces, balance spice, glaze vegetables or add natural sweetness to desserts. In muhammar, sweet rice traditionally served with dates or sugar, they also create a beautiful contrast with savoury fish. Other local delicacies offer bold creative potential. Mahyawa, a fermented fish sauce, brings salty, savoury depth to breads, dressings and seafood dishes, while kooz, a local sea snail, reflects Bahrain’s deep connection to fishermen, pearl divers and the waters around the island. For pastry chefs, Bahraini halwa is an obvious source of inspiration. Made with starch, sugar, saffron, rosewater, cardamom and nuts, its floral perfume, rich sweetness and distinctive texture can be reworked into plated desserts, ice creams, fillings or elegant petits fours. 1. Hamour 6. Lumee 2. Safi 7. Dates 3. Gulf prawns 8. Mahyawa 4. Crab 9. Kooz 5. Lobster 10. Bahraini halwa
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