Bahrain

Multicultural Gastronomic Expe- rience

The Kingdom of Bahrain is a small island in the Arabian Gulf. Known for its historical sites that exist side-by-side with its modern skyscrapers and bustling activities and fun events, Bahrain appeals to all the senses. Its cuisine, influenced by a mixture of Arabic, Persian, Indian, African, and the Far East food, makes Bahrain a multinational, multilayered gastronomic delight.

Shaikha Mariam Hamad Al Khalifa is the wife of the Bahrain Ambassador to Saudi Arabia, HE Shaikh Hmood bin Abdullah Al Khalifa.

Qouzi

A popular dish consisting of very slowly cooked lamb, roasted nuts, and raisins served over rice.

SERVINGS

4

TIME METHOD DIFFICULTY

2 HOURS BOIL MEDIUM

Ingredients Preparation

4 pounds lamb meat 2 pounds Basmati rice 1 onion 1carrot 1sprig thyme 1 bay leaf ½ teaspoon garlic, chopped 1 black lemon ½ teaspoon ginger, chopped ½ teaspoon green coriander, chopped, ½ teaspoon yellow cumin powder 1 tablespoon Quozi spice mix 3 tablespoon sunflower oil 2 cups pine nuts 2 cups sultana raisins

Place the meat in boiling water with the black lemon and ½ teaspoon of the following: garlic, ginger, mixed spices, green coriander, yellow cumin powder. Let it simmer for two hours.

In another pot, add vegetable oil. When heated, add the remaining onion and spices and sauté the meat.

Boil the rice and set aside.

After the rice is ready, add the lamb and top it with raisins, nuts and eggs when served.

Tips

A vegetarian snack made from a thick batter of using chickpea flour.

SERVINGS 4

TIME 45 MIN

METHOD FRIED

DIFFICULTY MEDIUM

Ingredients

3 bunches Qurath leaves 1 bunch basil leaves ¼ teaspoon baking powder ¾ teaspoon salt ¼ teaspoon red chili powder Pinch of garam masala spice mix ½ cup water 1 small chilli 1 small garlic clove, peeled and crushed 2 carrots 2 tablespoon tomatoes finely chopped 1 egg Vegetable oil for shallow frying

Preparation

Sieve the chickpea flour, baking powder, salt, chilli powder and garam masala into medium mixing bowl.

Make a well in the center of the chickpea flour and add the eggs and pour in the water whisking all the ingredients together until batter is smooth.

Add in the tomato, onion, kurrat, chilli and garlic. Mix all the ingredients together and leave the batter covered to rest in the fridge for about 30 minutes.

Pour oil ½ inch deep into the frying pan and heat until the oil becomes hot.

Place tablespoons of batter carefully into the hot oil and fry until golden. Flip the kebab over to cook the other side.

When cooked, remove the kebab from the oil with the help of a slotted spoon and transfer into a plate covered with some paper kitchen towel to absorb the oil, then serve warm.

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