Making machbous is a slow and careful process. The meat is simmered in a rich broth with whole spices until it is wonderfully tender. Then the rice is added to the pot so it absorbs all those flavours as it cooks. Sometimes dried limes called loomi are added – they give the dish a slightly tangy, smoky taste unlike anything else.
Machbous is traditionally served on a big shared platter in the middle of the table, with everyone helping themselves. Raisins and fried onions are often scattered on top, along with fresh herbs. Eating together from one large dish is an important part of Qatari hospitality – guests are always offered the best portions.
Every Qatari family has its own version of machbous, with slightly different spice blends passed down from grandparents. Spice merchants in Souq Waqif still grind fresh spice blends for families who want the traditional way. The smell of machbous cooking is said to be the smell of home for many Qataris.