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Kuwait is located in the Persian Gulf between Iraq and Saudi Arabia. Natives are under half of the population; there are many people from other Arab and Asian societies, along with Westerners. The total number has practically doubled in the last ten years, and there are just under four million people in this fairly small land-mass and its nine (mostly uninhabited) islands. Oil fields are a big part of the country and its economy. Farming is feasible but limited; historically, pearling was an important business. There are a few mountains, and a lot of desert. Water surrounds the country, but the viability of the fishing industry has been slowed by oil spills and over-fishing. This very wealthy country is aiming to diversify its economic sectors. Kuwait Towers in the capital are an architectural marvel and a big tourist draw. The Scientific Center, which has the largest aquarium in the Middle East, and the ethnographic collection at the Tarek Rajab Museum, are also located in Kuwait City, and will excite museum lovers.
Rice, noodles, dumplings, and grains such as spelt are common in the cuisine. Vegetables available include squash and eggplant. Fish is very popular, including hamour (grouper), safi (rabbitfish), and sobaity (bream). It is often grilled and served on rice, as in the dish called mutabbaq samak, where the rice is cooked in spicy fish stock. Balaleet are sweet saffron noodles topped with savory omelet. A few Asian restaurants cater to vegetarians, and multiple Indian ones do. You can ask for margoog stew with vegetables and pieces of dough. Saffron and cardamom add a lot of flavor to desserts like ghuraiba cookies or lugaimat dumplings served with saffron-lemon syrup. They go down a treat with some Arabic coffee or tea!