Quick Facts
- National dish: Machboos made with chicken, lamb, or hamour
- Core plates: thareed, harees, saloona, madrouba
- Street bites: regag bread and luqaimat
- Breakfast set: balaleet with karak tea
- Good starter areas: Souq Waqif, Katara, The Pearl, big malls
Qatar food is built on rice plates, slow-cooked stews, fresh Gulf fish, and simple sweets. This guide lists the 10 most popular Qatari dishes. Machboos, thareed, harees, saloona, madrouba, regag, balaleet, luqaimat, hamour, and ghuzi. With what each dish is, where to try it, and typical prices.
How does Qatari food taste
Spice mixes lean on cardamom, cinnamon, saffron, turmeric, and dried black lime. Rice plates lead many meals, with slow-cooked meats and local fish. Start with a classic in Souq Waqif, then try modern takes in Katara, The Pearl, or the large malls.
Join us as we discover these mouthwatering dishes and Qatar’s authentic flavors. Get ready to indulge in the top foods in Qatar that will leave you craving more. Stay tuned!
Here’s the updated Dish table with all food items. Paste this as a Table block in WordPress and replace the old one.
Dish Table
| Dish | What it is | Where to try | Typical price |
|---|---|---|---|
| Machboos | Spiced rice with chicken, lamb, or hamour, cooked with dried black lime | Souq Waqif classics; Katara or The Pearl | QAR 35–75 |
| Thareed | Regag bread topped with slow-cooked stew | Souq stalls; mall family spots | QAR 25–45 |
| Harees | Wheat beaten smooth with ghee and meat | Traditional kitchens; hotel cafés | QAR 30–50 |
| Saloona | Tomato-based stew with vegetables and meat or fish | Souq Waqif; Msheireb bistros | QAR 30–60 |
| Madrouba | Savory rice porridge with chicken and spices | Mall counters; Pearl cafés | QAR 20–40 |
| Regag | Thin griddled bread with egg, cheese, honey, or sugar | Souq griddles; seaside kiosks | QAR 5–15 |
| Balaleet | Sweet vermicelli with saffron, cardamom, and an omelette | Old Doha cafés; hotel breakfast corners | QAR 20–35 |
| Luqaimat | Crisp dumplings with date syrup or honey, sesame on top | Souq dessert stands; festival pop-ups | QAR 8–20 |
| Hamour | Local grouper, grilled or fried | Waterfront grills; mall seafood outlets | QAR 45–90 |
| Ghuzi (Qoozi) | Roasted lamb over spiced rice with nuts and raisins | Family restaurants; banquet menus | QAR 60–120 |
| Umm Ali | Warm bread pudding-style dessert with milk, nuts, cinnamon, and cardamom | Hotel buffets; Arabic dessert shops | QAR 15–35 |
| Kousa Mahshi | Zucchini stuffed with lamb, rice, and herbs, simmered until tender | Levant cafés near Souq Waqif and Msheireb | QAR 30–55 |
| Warak Enab | Vine leaves rolled with seasoned rice and lamb | Mezze restaurants near the Corniche and The Pearl | QAR 18–35 |
| Qatayef | Small pancakes filled with sweet cheese or nuts | Dessert shops; seasonal counters in major malls | QAR 1–3 per piece |
Prices are guide ranges. Check the site before you go.
Machboos (Majboos)
Spiced rice cooked in stock with dried black lime, served with chicken, lamb, or hamour. The rice carries a citrusy aroma from the limes.
Where to try: Souq Waqif’s traditional kitchens; modern versions are available in Katara and The Pearl.
Typical price: QAR 35–75.
Salona
Tomato-based stew with vegetables and meat or fish. It is light on heat and easy to share with rice or bread.
Where to try: Souq Waqif; Msheireb and downtown bistros.
Typical price: QAR 30–60.
Luqaimat
Small, crisp dumplings finished with date syrup or honey and a sprinkle of sesame seeds.
Where to try: Souq dessert stands; seasonal festival pop-ups.
Typical price: QAR 8–20.
Balaleet
Sweet vermicelli with saffron and cardamom, topped with a thin omelette. A breakfast favorite with tea.
Where to try: Old Doha cafés; hotel breakfast corners.
Typical price: QAR 20–35.
Umm Ali
Warm bread pudding-style dessert baked with milk, nuts, and spices like cinnamon and cardamom.
Where to try: Hotel buffets and Arabic dessert shops.
Typical price: QAR 15–35 per portion.
Harees
Cracked wheat beaten smooth with ghee and meat. The texture is creamy and simple, often served at gatherings.
Where to try: Traditional kitchens near the old market; hotel cafés.
Typical price: QAR 30–50.
Thareed
Thin regag bread topped with a gentle stew. The bread softens in the broth, so each spoonful has both soup and bread.
Where to try: Souq Waqif stalls and family spots; mall food courts.
Typical price: QAR 25–45.
Kousa Mahshi
Zucchini hollowed and filled with ground lamb, rice, and herbs, then simmered until tender.
Where to try: Levant cafés around Souq Waqif and Msheireb.
Typical price: QAR 30–55.
Warak Enab
Vine leaves rolled with seasoned rice and ground lamb, served warm or at room temperature.
Where to try: Mezze restaurants near the Corniche and The Pearl.
Typical price: QAR 18–35 (small plate).
Qatayef
Small pancakes folded around sweet cheese or nuts are commonly served during festive periods.
Where to try: Dessert shops and seasonal counters in major malls.
Typical price: QAR 1–3 per piece (varies by filling).
Regag
Paper-thin bread cooked on a hot plate. Standard toppings are egg, cheese, honey, or sugar.
Where to try: Street griddles in Souq Waqif; seaside kiosks.
Typical price: QAR 5–15.
Luqaimat
Small crisp dumplings drizzled with date syrup or honey and a pinch of sesame.
Where to try: Souq dessert stands; seasonal festival pop-ups.
Typical price: QAR 8–20.
Hamour
Local grouper served grilled or fried. Bright flavors like lemon and garlic suit it well.
Where to try: Waterfront grills; mall seafood outlets.
Typical price: QAR 45–90.
Ghuzi (Qoozi)
Roasted lamb over spiced rice with nuts and raisins. Often ordered for family meals.
Where to try: Family restaurants and banquet menus.
Typical price: QAR 60–120 per plate.
FAQ
A. Machboos, a spiced rice plate made with chicken, lamb, or fish and dried black lime.
A. Chili heat is usually mild. Flavors lean on cardamom, saffron, turmeric, and dried black lime. Ask for chili on the side if you want extra heat.
A. Start with machboos, then add thareed, saloona, and harees. Finish with luqaimat for dessert.
A. Balaleet, regag with egg or cheese, labneh, dates, and hot karak tea.
A. Small crisp dumplings finished with date syrup or honey and a light sprinkle of sesame.
A. It is a regional dessert that is very popular in Qatar. It is a warm bread-style dish baked with milk, nuts, cinnamon, and cardamom.
A. A local grouper. It is often served grilled or fried and pairs well with lemon and garlic.
A. Kousa mahshi is zucchini stuffed with lamb, rice, and herbs. Warak enab are vine leaves rolled with seasoned rice and lamb.
A. Small pancakes folded around sweet cheese or nuts. They are common during festive periods.
A. Yes. Look for vegetable saloona, lentil soup, salads, and regag with cheese or egg.
A. Street snacks like regag or luqaimat can be under QAR 20. Mains such as machboos often range from QAR 35 to QAR 75. Seafood and banquet plates can cost more.
A. Start at Souq Waqif for classic kitchens and stalls. For modern takes, try Katara, The Pearl, and large malls.
A. Popular spots fill fast on Friday lunch and dinner. Booking helps, especially for groups.
Conclusion
Start with machboos, share thareed and saloona, then finish with luqaimat. If you are out late after a mall visit, save this list and jump to 24-Hour Restaurants in Doha or plan a morning at Best Breakfast in Doha.
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