Some people like them baked, others prefer them dried. Locusts are surprisingly nutritious and considered a delicacy by many in Kuwait but not everyone is enamored by the crunchy culinary offering.
"I love their flavor. It's one of my memories of childhood and reminds me of my grandparents and my father," enthuses Moudi al-Miftah, a 64-year-old journalist who writes a weekly newspaper column in the country. Miftah awaits winter every year to stock up on locusts, which she cooks herself, with a preference for crispiness.
In her kitchen, she tipped a bag of the insects into boiling stock where they quickly turned red, filling her kitchen with an aroma similar to stewing mutton. After simmering for half an hour, the locusts are ready to eat, but they can be baked for added crunch or dried so they can be enjoyed year-round.
Please click to read our informative text prepared pursuant to the Law on the Protection of Personal Data No. 6698 and to get information about the cookies used on our website in accordance with the relevant legislation.
6698 sayılı Kişisel Verilerin Korunması Kanunu uyarınca hazırlanmış aydınlatma metnimizi okumak ve sitemizde ilgili mevzuata uygun olarak kullanılan çerezlerle ilgili bilgi almak için lütfen tıklayınız.