Sa`ud’s mother shops for most of the family’s food at the co-op, where
she can get a selection of typical Kuwaiti ingredients as well as foods imported from all over the world. Sometimes, she buys fresh produce from the street vendor, on her way home from work.

Kuwait borders the Gulf, and fish has been a mainstay of the Kuwaiti
diet for centuries. Sa`ud’s family eats seafood several times a week, 
including shrimp, hamour (grouper), hamra (red snapper), and the local favorite, zubaidi (pomfret). Chicken is also frequently on the menu. From 
the bedouin tradition comes grilled, skewered meat, both cubed and ground. Traditionally, the meat would be lamb (mutton), but the ease of international trade has made beef more accessible. Pork is not available in Kuwait, as it is forbidden in Islamic tradition. Salads are usually made with romaine lettuce, cucumbers, tomatoes, radishes, and red onions, dressed with lemon juice and salt. Pickled turnips, tomatoes, and peppers are common side dishes.

The Gulf Arabs played a key role in establishing the ancient trade routes
that introduced spices from the East to Europe, and spices remain an important ingredient in Kuwaiti cuisine today. The most popular spices include cardamom, coriander, cumin, cinnamon, nutmeg, cloves, paprika, 
and pepper. They are used to flavor chicken, fish, meat, and rice. Other popular flavorings include rose water and tamarind syrup.