Qatar Cuisine
The traditional food of the Arabian peninsula was suited to the lives of nomadic tribes, who ate foods they could easily carry, such as rice and dates, or the meat of sheep and camels that traveled with them. Today, Qatari cuisine reflects the influence of other countries, including India, Pakistan, Iran and Lebanon. American fast food is becoming increasingly popular.
Many kinds of fish and seafood are available in Qatar, including lobster, crab, shrimp, tuna, kingfish and red snapper. Lamb and mutton are favourite meats. Milk from cows or goats is usually made into laban (yoghurt) or labneh (cream cheese). Rice and cracked wheat, called burghul (bulgur), are used in many dishes. Because the workday begins early, breakfast is usually served at about 6:00 a.m. It is light, consisting of olives, cheese, yoghurt and coffee. Lunch is the biggest meal of the day. People eat after 1:00 p.m. and then rest before going back to work. Lunch often begins with appetizers, followed by fish or lamb stew, salads, cooked vegetables, bread and fruit. Many people eat without using cutlery; instead, they hold a piece of bread in the right hand and use it to scoop up the food. Dinner is served late in the evening and is usually light, except during Ramadan and on special occasions.
