Kuwaiti Murrabyan by Maha

Meet Maha! She’s not only talented but super friendly and down-to-earth. Her instagram stories of sharing recipes are hilarious, and her feed perfectly curated. Make sure you check her page out, and follow along on her cooking journey.


Maha is a Palestinian Kuwaiti hybrid, who was born in the United States and raised in Canada. She graduated from Le Cordon Blue and from the Bauer College of Business where she obtained Le Grand Diplôme Professionnelle and a BBA in Supply Chain Management, respectively. Her culinary journey has taken her to country clubs, hotels, and restaurants across North America where she has honed her skills and technique with the guidance of incredibly talented chefs.

Immensely passionate about culture due to her exposure to such a vast, diverse population, Maha believes the best way to learn about and understand a culture is through its authentic food. She aspires to inspire her audience to experiment with the various, vibrant flavours of the world.


Kuwaiti Murrabyan Recipe (Shrimp & Rice)



Basmati Rice( 2 Cups)

Turmeric ( 1/2 Tbsp)


Shrimp Stock

Shrimp shells

Cardamom Pods (2, crushed)

Cinnamon Stick (1)

Turmeric (1 Tsp)

Bouillon Cubes (2)

Bay Leaves (3)


Shrimp Layer

2 lbs shrimp (unpeeled)

3 small finely diced onions

1 tbsp ginger

1 tbsp garlic

1/4 cup fresh dill

1/4 cup fresh cilantro

1 tsp 7 spices

2 tbsp ghee


Tomato Sauce

Roughly chopped Roma tomatoes ( 4 cups)

Crushed Garlic ( 3 cloves)

Cumin ( 1 tsp)

Tomato Paste ( 2 Tbsps)

Olive Oil ( 1 Tbsp)

Bouillon Cube (1)



Start by peeling and deveining the shrimp. Do not discard the shrimp shells.

Clean the basmati rice until the water runs clear. Soak it in cold water for 20 minutes.

To make the stock, sauté shrimp shells and onion in 1 tbsp of ghee. Cook on high until the shells turn pink and onions are translucent. Add bouillon cubes, bay leaves, cardamom pods, cinnamon stick and 4 cups of water. Bring to a boil then turn it down to low heat and simmer for 1 hour.

In a separate large pot, sauté onions in ghee until they are translucent. Add the shrimp and 7 spices and continue to sauté on high until the shrimp turn pink. Turn the heat off and add herbs, garlic and ginger.

Drain the rice. In a bowl, mix rice and turmeric with your fingertips until the rice turns yellow. Place the rice on top of the shrimp and cover with the strained stock. Bring to a boil then reduce to medium-low heat and cover until all the water is absorbed and rice is fluffy. Flip the pot over into a serving dish so shrimp layer is on top. Serve with tomato sauce.


Recipe for Tomato sauce:

In a saucepan, sauté tomatoes and garlic in olive oil on high heat until tomatoes begin to soften and release their juices. Add tomato paste, bouillon cubes, cumin and water and simmer on medium heat for 20 minutes.

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