Mums in Bahrain around the world by ghada salem

7th

Edition

AROUND THE WORLD

With Mums In Bahrain

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Bu ech ov pr

Afi

ye t o lsu

o eg zn ac Sm

We offer a child-centered, holistic approach to education

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Treat your tastebuds to a flavourful trip with cuisines from around the world in this, our latest Mums in Bahrain recipe book. One of the great things about our members is that they are from so many different countries and cultures, bringing with them different flavours and cooking styles from their home countries. We have over 20 pages of favourite and traditional dishes from a wide variety of countries, shared by our members, local restaurants and bloggers.

tit! ppe n a

Enjoy

Please email us a photo of your meals inspired by this book (mib@mumsinbahrain.net) and we’ll share them on our Instagram page.

Bon appetit!

G. Salem Ghada Salem and the Mums in Bahrain team.

ho no c a

Gh az kh a eil aye i k ho o

ágyat! Jó étv

Design & Artwork by: Danielle Lucas • www.lucasdesign.me

meal! yo ur

Since 1978, Nadeen School has been dedicated to providing a nurturing, safe, stimulating and encouraging environment in which children of all ages, nationalities, abilities and strengths can develop a lifelong love for exploration and learning.

Many thanks to all of the members who contributed their recipes, and also to Royal Bahrain Hospital and our other advertisers for supporting this book.

We have 50 nationalities in Primary School, Pre Nursery up to Year 6.

Tel: 17 728886 Email: info@nadeenschool.com www.nadeenschool.info Accredited member:

KOOKOO SIB ZAMINI

A Healthy Version of a Classic

Persian Potato Patties

SAVOURY

SAVOURY SAVOURY

SHEPHERD’S PIE SERVES 4 INGREDIENTS

SERVES 4-6 INGREDIENTS

500g beef mince

1kg baking potatoes

1 onion, finely chopped

5 eggs

3 cloves garlic, finely chopped

1 medium yellow onion, grated (discard

2 carrots, peeled and sliced

the juice)

1 pint beef stock

½ teaspoon turmeric

1 tablespoon coconut oil

salt and pepper to taste

vegetable oil

optional: frozen peas

water

For the topping: 2 large sweet potatoes, peeled and cubed 2 teaspoons grass fed butter (such as Kerrygold)

METHOD 1 2 3 4 5 6 7 8 9 10

METHOD

Preheat the oven to 180°C. Add the coconut oil into a casserole dish and heat. Add the onion and garlic to soften. Add the mince and brown. Add the carrots and stock and optional peas and stir through. Cover casserole dish with a lid and place into the oven to cook. This will break the mince down further and combine the flavours. Cook for around 1 hour. While the filling cooks, boil the sweet potatoes until tender. Drain, add butter and mash. Season with salt and pepper and reserve. Once the beef has cooked, drain off the liquid through a sieve and reserve to make gravy. Add the meat mixture to a shallow oven dish or individual ramekins. Spoon over the mashed sweet potatoes. Place the pie under the grill until the sweet potato topping browns and crisps slightly.

1 2 3 4 5 6

Place the potatoes in a large pot, add water to cover by a couple of inches. Boil on a medium to high heat until tender. Drain and set aside to cool. Remove the potato skins, then mash or put through a grinder. Beat the eggs in a large mixing bowl, add the grated onions, mashed potatoes, turmeric, salt and pepper to taste. Mix all the ingredients really well. Set aside for 20 to 30 minutes. Make small patties, flatten them into oval or round shapes. Heat 4 to 5 tablespoons of oil in a large skillet over a medium to high heat. Fry the potato patties on both sides until golden brown. Serve warm or cold with fresh herbs, pickles, olives, yogurt and warm bread.

Submitted by Azadeh Sims

To make the gravy, add the sieved meat juices to a saucepan. Stir in a thickening agent (gravy browning, corn flour or guar gum) - enough for the desired consistency. The gravy consistency should be thick enough to coat a spoon but thin enough so it runs off the spoon.

re. beef mince is used he with lamb mince, but de ma is s thi ly nal Traditio gravy poured over. vegetables, with the Serve with steamed 57

Submitted by Kerry Grantham and Angela Coman, of the Facebook group Eat Clean, Get Lean & Feel Good

POGÁCSA

Stuffed Cabbage Rolls

Little Cheese Breads

SAVOURY

HOLUBTSI MAKES 20 TO 30 ROLLS INGREDIENTS

MAKES UP TO 2 DOZEN INGREDIENTS

110g ground beef

400g all purpose flour

1 medium onion, chopped

250g butter

4 tablespoons vegetable oil

200g sour cream

4 cups cooked rice

30g fresh yeast or 1 packet of dry

4 cups water

150g kashkaval cheese, grated (available in

salt and pepper, to taste

most supermarkets)

¾ cup tomato juice

2 teaspoons salt

1 medium cabbage, core removed 1 tablespoon vinegar

For the topping:

optional: sliced carrots

1 egg yolk grated cheese

METHOD 1 In a frying pan, add the oil and warm over a medium heat. Brown the onions and beef. 2 Combine the cooked rice, onion, and beef in a mixing bowl. Season with salt and pepper. Set aside. 3 4 5 6 7 8 9

Preheat the oven to 180°C. In a large pot, bring the water and vinegar to a boil. Place the cabbage into the pot and simmer long enough for the cabbage leaves to become limp, about 5 to 10 minutes. Do not overcook. Remove the cabbage from the pot and tear off the leaves from the cabbage head. Remove the hard centre part of the leaf. Place a spoonful of the rice mixture into the centre of the leaf and roll tightly. Place the cabbage rolls into a casserole dish and cover with the tomato juice. Add sliced carrots to the pot, if using. Bake for 1 to 1½ hours. Submitted by Irina Rimmer

METHOD 1 2

Put all of the ingredients in one bowl, and mix until they form a smooth dough. Roll out the dough to approximately 1 finger thick on a lightly floured surface. Brush with egg yolk and put grated cheese on top. Cut out using a plain 3-4 cm biscuit cutter and transfer to the prepared baking sheet.

3 Bake in a preheated 180°C oven until they are a golden brown. Submitted by Beáta László-Louro

My son loves to help make them, his favouri te part is cutting, good fun to do it togethe r.

al This is a traditional me nt re fe with many dif . variations of stuffing m, ite The non-negotiable bage! of course, is the cab 7

SAVOURY SAVOURY

AUSSIE RISSOLES A Healthy Version of a Classic SERVES 4 (MAKES 8 RISSOLES) INGREDIENTS 1½lbs prime minced steak 1 large onion, diced 1 teaspoon beef stock powder 2 tablespoons tomato sauce salt and pepper to taste 2 eggs 2 large cups fine broken dry bread

METHOD 1 Thoroughly combine all ingredients in a large bowl. Mould by hand into medium sized balls or patties and fry in a hot, oil moistened frying pan.

to the mixture: vers” can be added fto “le re mo or e on ated The following iled or fried rice, gr a handful of peas, bo ality qu of s bacon bits, ham bits, tablespoon flavour add two level ry cur a r Fo c. et t, carro mix. curry powder to the Submitted by Angela Upward

SAVOURY SAVOURY

DORO ALICHA Chicken Stewed in Turmeric Sauce SERVES 4 INGREDIENTS 6 drumsticks and 6 bone-in chicken thighs 1 whole fresh lemon 2 teaspoons salt 4 yellow onions, finely chopped ¼ cup olive oil ¼ cup Niter Kibe (a seasoned, clarified butter, available in Manama Souq) 3 tablespoons garlic, finely minced 1 tablespoon ginger root, finely chopped 3 cups water 4 hard boiled eggs, peeled and pierced with a fork ¼ teaspoon turmeric 1 teaspoon black pepper, freshly ground 1 teaspoon ground cardamom

METHOD 1 2 3 4 5

To prepare the chicken, remove the skin and all of the fat. Chop off the lower end bone of the drumstick. Wash the chicken, then rub it with salt and fresh lemon. Let it sit for 15 minutes. Wash and drain. Leave the chicken on strainer to dry to form a protective skin. In a heavy enamel or iron stew pot, cook the onions over a moderate heat for about 5 minutes or until translucent and adding water as needed. Then add the garlic. Do not let it brown or burn. Add the ginger and continue to sauté for 5 more minutes, adding water as needed. Stir in the Niter Kibe and stir for another 5 minutes until well blended. Then bring to a boil. Cook briskly, uncovered, for about 5 minutes stirring occasionally. Gently drop the chicken into the simmering sauce. Carefully stir the chicken until coated on all sides (the sauce should cover the chicken), add water as needed. Reduce the heat, cover, and simmer for 10 minutes. Let it cool for 15 minutes, then add sliced boiled egg as a garnish. Serve with Injera (Ethiopian bread available in Manama Souq) or any flat bread, yogurt or ayeb. To make the ayeb, boil 2½ cups of buttermilk until the curds appear to float, around 25 minutes. Strain and mix with 2 tablespoons of Niter Kibe plus salt to taste. Let it cool for 15 minutes before serving.

Serve with Injera (Ethiopian bread available in Manama Souq) or any flat bread, yogurt or ayeb. Submitted by Sarah Abai

FATTA

Fish Cakes

Warming Lamb and Rice

SAVOURY

PASTEIS DE PEIXE SERVES 4 INGREDIENTS

SERVES 6 INGREDIENTS

500g flounder fillets (or hamour or sole fish fillets)

2kg lamb cubes (or beef or veal cubes)

1 small onion, finely diced

2 tablespoons tomato paste

1 egg

7 tablespoons margarine

breadcrumbs

2 pieces Arabic gum

salt and pepper to taste

3 cardamom pods

garlic powder

4½ cups water

fresh parsley

1 cup vinegar

3 medium potatoes (for making a side dish to accompany the fish cakes)

3 cups rice

3 tablespoons garlic, minced

salt and pepper 6-8 loaves of Egyptian bread (or other flat bread)

METHOD 1 2 3 4 5 6 7 8

METHOD

In a small pot, cook the fish in some water. Remove the fish and reserve the cooking water for use later. In a bowl, add the onion and the egg. Shred the fish into the bowl. Add the breadcrumbs (just enough for the mixture to stick together), the parsley, salt, pepper and garlic powder. Mix everything well. Form little oval cakes with the mixture. Fry the fish cakes in hot oil until brown. Peel and cut up the potatoes, and add them to the water that was used to cook the fish. Cook potatoes over a medium heat until tender. Remove them into a serving dish. Add butter then sprinkle some garlic powder, salt and parsley to taste. The potatoes can also be baked with cloves of garlic. Serve the fish cakes along side the potatoes.

so Little fish cakes are kids easy to make and the ntion LOVE them... not to me and r tie that they’re tas re healthier than the sto bought versions. Submitted by Kim Ferreira

1 2 3 4 5 6 7 8 9

Wash the meat under running water. Soak the meat in a bowl with cold water, ½ cup salt and ½ cup vinegar for 10-15 minutes then wash well under running water. In a deep pan of water, boil the meat until tender. Strain and reserve 5 cups of the meat broth. Wash the rice well under running water and drain. In a deep pan melt 2½ tablespoons of margarine. Add the Arabic gum and cardamoms, and stir for 2 minutes. Add the rice and stir for another 2 minutes. Add salt and 4 cups water and cook until the water is absorbed. Cover and move to a low heat and cook for 25 minutes. In a small saucepan heat and stir 2 tablespoons margarine and garlic until golden. Add tomato paste and stir. Add ½ cup water and ½ cup vinegar. Heat until boiling. Cut the bread into bite-size squares and arrange into a large metal baking dish. Add 3 tablespoons margarine, heat and stir until light brown. Gradually add the 5 cups of meat broth and ¾ cup sauce and stir until bread is very soft. Spread the rice over the bread layer in the baking dish to make another layer around 4cm thick. Sprinkle some of sauce over the rice then place in oven at medium heat (180°C) for 10 minutes. Remove from oven and add the meat cubes. ng Serve in the same baking dish. You can make fatta usi d ile Serve remaining sauce in a separate bowl. bo leftover rice and beef use meat. You can also b. or veal instead of lam Submitted by Rehab Namer

SAVOURY

GNOCCHI DI SPINACI

UNIQUELY

ITALIAN

An Italian classic from Cucina!

I TA L I A N R E S TAU R A N T

BUON APPETITO!

SERVES 2 INGREDIENTS

Juffair, (Al Fateh Road)

M u ms

For the gnocchi: 200g potato, peeled 50g fresh spinach 20g parmesan cheese, grated 1 egg pinch of nutmeg pinch of salt 150g zero flour

ONLY BD ONLY

for the sauce: 100ml double cream 40g gorgonzola cheese 20g grated parmesan cheese 40g roasted walnuts, for garnish (optional)

CHOOSE ONE STARTER, MAIN COURSE AND A SOFTDRINK

Sunday to Thursday from 12pm-3pm

METHOD

Buy One Beverage Get The Same One FREE

* Selected beverages

SUNDAY TO THURSDAY FROM 3PM TILL 7PM

us on facebook

Call us for Reservations

17 001 317 CucinaBahrain

Cucina Italiana Bahrain

cucinaitalianabahrain

* Conditions apply

2 for 1 Beverage

1 2 3 4 5 6 7 8 9

Slice the potato into chunks, then boil in salted water until it is well cooked. Strain the potato from the water, then mash it. Set aside to cool. Blanch the spinach into boiling salted water, drain it then finely chop it. In a mixing bowl combine the potato, spinach and the remaining gnocchi ingredients. Mix very thoroughly until everything is completely mixed. Divide the gnocchi mixture into two, and roll each into 2cm x 30cm logs. Use a floured knife to cut each log into walnut size pieces. Bring a pan of salted water to the boil over a medium heat, and add half of the prepared gnocchi. Cook for 3 minutes, or until the gnocchi rise to the surface. Strain the gnocchi and cover them with foil to keep warm. For the sauce, add the cream to a small skillet and heat it, letting it simmer for 3 minutes. Add the gorgonzola cheese. When it has melted, add the gnocchi to the sauce, and sprinkle with the parmesan cheese. Transfer to a plate, and garnish with the roasted walnuts.

using the QR with a video tutorial ef Ch the e sid ng alo Cook the restaurant which will bring you to code in our advert â&#x20AC;&#x201C; Facebook page. Submitted by Chef Jagath of Cucina Italiana Bahrain

LO MAI KAI

Garlic Shrimp

Glutinous Rice with Chicken SERVES 4 INGREDIENTS

SERVES 4-6 INGREDIENTS

½ cup olive oil

500g glutinous rice, washed clean and soaked overnight 10 pieces shiitake mushroom, cut in half 300g deboned chicken, cut into small pieces 6 shallot, julienne 2 Chinese dried sausages, sliced (optional)

50g garlic, roughly chopped 1 teaspoon paprika (preferably smoked) 450g shrimp, peeled and deveined juice of ½ lemon

CHICKEN AND MUSHROOM MARINADE ½ tablespoon ginger juice 1 tablespoon oyster sauce ½ tablespoon light soy sauce ¼ tablespoon sesame oil ¼ tablespoon white pepper powder ¼ tablespoon 5 spice powder 1 tablespoon sugar ½ tablespoon tapioca flour

salt and pepper to taste 2 tablespoons minced parsley to garnish sliced chilli (optional) ¼ teaspoon red pepper flakes (optional)

METHOD 1 2 3 4 5 6

SAVOURY

GAMBAS AL AJILLO

Preheat oven to 200°C. Add the oil and garlic to an oven safe cooking pan and heat over medium high heat. Fry the garlic until it just starts to brown (be careful not to burn). Add the paprika and optional red pepper flakes, and stir to combine. Add the shrimp in a single layer, and then sprinkle with salt and pepper. Place the pan in the oven and cook for a few minutes until the shrimp is pink and opaque all the way through. Remove the pan from the oven and sprinkle with the parsley and optional sliced chillis. Toss the shrimp to coat with the oil, sprinkle with lemon juice and serve with bread.

SEASONINGS FOR GLUTINOUS RICE ½ tablespoon sesame oil 2 tablespoons oyster sauce 1 tablespoon light soy sauce ½ tablespoon dark caramel soy sauce 1 tablespoon sugar ½ tablespoon white pepper powder ½ tablespoon 5 spice powder

METHOD 1 Marinate chicken and mushrooms for at least 1 hour, preferrably overnight.

This recipe makes four serving s as an appetizer and is often served as tapas with other small dishes. To serve as a meal, double the recipe and serve with crusty bre ad to mop up the garlic oil, and a salad.

Submitted by Danielle Lucas

2 3 4 5 6 7 8

Preheat oven to 180°C. Sauté the shallots until golden brown and fragrant. Add in the well drained rice and stir fry for a few minutes. Constantly stirring. Season the rice with the above seasonings and stir fry until well combined. Set aside. To assemble Lo Mai Kai, place one layer of chicken, some mushroom and optional sausage in individual size aluminum bowls. Cover with glutinous rice. Press down the glutinous rice into the aluminum bowls. Add water to barely cover the rice and cover with aluminum foil. Place the aluminum bowls into the oven and cook for 30-45 minutes or until water has been absorbed and rice is fluffy. Remove and flip Lo Mai Kai onto plates. Serve hot. Submitted by Ng Chin Pei

PYZY

TAP

Potato Dumplings

MODERN/JAZZ

SAVOURY

BALLET

MAKES 8 DUMPLINGS INGREDIENTS

STRETCH & FLEXIBILITY

BALLET BOOT CAMP

1kg peeled, cooked and mashed potatoes 2 cups of potato flour (or use 60% all purpose flour, 40% corn flour) salt and pepper to taste 1 tablespoon vegetable oil

HIP-HOP

For fillings, some good suggestions are:

TIPTOES AND TUTUS FOR MUMMY AND ME MEET ME @ THE BARRE (BEGINNERS ADULT BALLET)

BREAKDANCE

half a cut plum inside each dumpling, with sour cream poured over and a little sugar for serving

CONTEMPORARY

cooked mincemeat

RIVER DANCE

ricotta cheese mixed with an egg, with bacon bits over the top

BURSLESQUE METHOD 1 2 3 4 5 6

In a large bowl, mix the potatoes, flour and a little salt to taste. Add the vegetable oil to the mixture and mix again. Prepare your chosen fillings. Take a handful of the potato mixture and pat it into a thick pancake. Place a heaped teaspoon of your chosen filling into the centre of the potato pancake (or half a plum). Fold over the pancake and shape into a ball, smoothing it around so no filling can be seen. Repeat until all of the mixture has been used up. Bring a large saucepan of water to a simmer, and add a little salt. Carefully spoon a couple of the dumplings into the water (do not place too many into the saucepan at any one time). Cook for around 10 minutes each, or until they are cooked through. They should have a chewy texture.

Submitted by Marta Marta of Sticky Fingers Bahrain

VICTORIA

DANCE 3987 6215

VICTORIADANCEBAHRAIN@GMAIL.COM

SAVOURY

SAVOURY SAVOURY

BAHRAINI BREAKFAST

BAHRAINI BREAKFAST BALALEET (SWEET VERMICELLI)

BAYAD WATAMAT INGREDIENTS

INGREDIENTS

2 medium tomatoes

1 pack of vermicelli

3 eggs

3 tablespoons sugar

salt, pepper, garlic powder to taste

2 tablespoons canola oil

olive oil

¼ teaspoon ground cardamom

flat bread to serve

¼ teaspoon saffron strands ¼ cup rose water For the omelette topping: eggs

METHOD

METHOD 1 2 3

Chop the tomatoes and sauté over a medium heat with olive oil until tender. Then add the seasoning to your taste. Crack the eggs into a bowl, give them a quick whisk, then add to the bubbling tomatoes and keep stirring until well incorporated and the eggs are cooked through. Serve with flat bread.

CHAI KARAK INGREDIENTS 1 teaspoon black tea, loose 4 cardamom pods, crushed fresh ginger, small piece ¼ cup milk sugar to taste

1 2 3 4

Fry the vermicelli in a saucepan without oil at first with constant stirring for the first two minutes, then add the oil and stir until it turns golden brown. Pour water on top (enough to barely cover the vermicelli) and add the rest of the remaining ingredients. Cover the pot and let it simmer over a low heat until the water is absorbed (keep stirring in between to prevent the vermicelli from sticking) then serve with freshly cooked omelette eggs on top. For the omelette eggs, crack the desired number of eggs (one at a time) in a bowl, whisk and add salt to taste, then fry it like a pancake. Serve on top of the Balaleet.

FOUL MUDAMMAS INGREDIENTS 1 small ripe tomato, diced 1 clove of garlic, minced 3 tablespoons coriander or parsley, minced ½ a small onion, minced finely 1 tablespoon extra virgin olive oil.

METHOD METHOD

1 2 3 4 5 6

In a saucepan on high heat add water, cardamom, ginger, and tea. Bring to the boil. Remove from heat and allow to steep for 5 minutes. Place the pan back onto the stove on medium heat. Add sugar and milk, heat thoroughly and remove from heat. Pour tea through a strainer into a cup. Submitted by Maya Alawadhi

1 2 3

1 tin of foul mudammas (any mix of your choice - California Gardens brand is good) salt, pepper and ground cumin, to taste

If you prefer heat then add a chopped chili with the onions and garlic in the beginning.

Sautée the garlic and onions until golden, then add the chopped tomato and stir until cooked slightly. Add the contents of the tin of foul to the mix, followed by the minced herbs. Stir for one minute. Then season with salt and pepper and some ground cumin, to taste. Let the mixture simmer on a very slow heat for five minutes, then serve with Arabic bread or even inside sandwiches or pita bread! 7?

BRIK

Bulgur Salad

A Surprise Pocket

METHOD 1 2 3 4

SERVES 4 INGREDIENTS

SERVES 6 INGREDIENTS

400g of fine bulgur 2 glasses (50cc) of boiling water 1 onion ½ bunch of fresh parsley ½ bunch of spring onions ¼ bunch of fresh mint ¼ bunch of dill (if desired) 2 sweet or hot chillis (as desired) 2 cucumbers (if desired) 1 tablespoon of tomato paste 1 tablespoon of sweet chilli paste juice of half a lemon 1 teaspoon of grenadine molasses (if desired) 1 small glass of olive oil salt, black pepper, red pepper

1 large baking potato (about 10 ounces) peeled and diced salt 1 tablespoon extra virgin olive oil 2 cups Canola or grapeseed oil for frying 6 spring roll wrappers 1½ teaspoons harissa (chili paste, sold in gourmet or Middle Eastern shops), optional 2 teaspoons drained capers 1 tablespoons flat leaf parsley, chopped 6 medium eggs 1 lemon, cut into 6 wedges 10oz minced chicken or meat (optional)

Put the bulgur in a bowl and pour the boiling water in. Cover the bowl with cling film or use a lid. Wait until the bulgur absorbs all of the water. Cook the tomato paste and chilli paste with a bit of olive oil and add the chopped onions into the paste. Stir until the onion is cooked. Wash and cut the cucumbers, parsley, spring onion, mint, dill and chilli into small pieces, Mix the bulgur with the paste mixture and add the rest of the olive oil. After mixing well, add the rest of the ingredients (add the spices last) and mix once more.

The amount of lemon juice and grenadine depends on

how sour you would like your Kisir be.

Serve with iceberg lettuce or boiled vine leaves.

SAVOURY

KISIR

Submitted by Filiz Işık

METHOD 1 Place the potato in salted water to cover, bring to a boil and cook until tender. Drain, and mash with olive oil. 2 Mix with cooked chicken or minced cooked meat. (optional) 3 4 5 6

Heat 2 cups of grapeseed or Canola oil in a deep 10 inch skillet to 180°C. Place a spring roll wrapper on saucer. Place 3 tablespoons of the mashed potato mix in the centre, flattening to make a well. Dab it with ¼ teaspoon of harissa if desired. Sprinkle with some capers and parsley. Break an egg into the centre. Taking care so that none of the egg seeps out, fold over one point of the spring roll wrapper to meet the opposite point, to make a triangle. Gently slip the filled brik off the saucer and into the hot oil. Cook for a minute or so, until golden on the underside, turn over and cook about another minute. Remove from the oil with a spatula, and drain briefly on absorbent paper. Prepare the remaining briks, fry them and serve while still hot, with lemon wedges. Submitted by Amel Ajili

Another variation would be to add a 6 ounce can of tuna in olive oil, drained and mashed with the potato. Other optional fillings may include ricotta cheese, small cooked shrimp, lump crab meat or cooked, seasoned finely chopped beef or chicken. 7?

SAVOURY

SEMOLINA HALWA A Child Pleaser SERVES 2 KIDS OR 1 ADULT INGREDIENTS 4 tablespoons semolina 3 tablespoons sugar (preferably brown) 4 or 5 green whole cardamom (green), slightly cracked 5 or 6 almonds, crushed lengthwise ½ cup melted ghee or oil ½ cup water 4 to 5 drops orange or red food colour

Experience a family friendly and a relaxing atmosphere of a

Saturday Brunch at BiCE Restaurant and Lounge

Freshly cooked meals

METHOD 1 2 3

from a rich menu prepared on the spot

Pour the water and sugar into a small pan and boil until it becomes concentrated. Set aside to cool. Heat the ghee or oil in a separate pan on a low flame. Pour in cardamom first then the semolina, and stir continuously until it becomes fragrant. Take care that it doesn’t turn brown. Add the sugar solution, stir and add the food colouring and almonds. Now stir continuously - the semolina will rise and soften. If you see that it’s not softening completely then add some more water and food colour and stir until you see oil coming out. Turn off the stove and serve hot.

This is a Pakistani dish and full of nutrients. Kids enjoy this as it is or with Puri in any meal.

Submitted by Erum Gul

eat all you can

for BD 18++, for 18 years old and below BD 12++, and FREE for children below 10 years. Telephone 17533666

Website www.bicebahrain.com

BiCEBAHRAIN

KABSAH

F lavourful Chicken and Rice

F lavourful Chicken and Rice SERVES 6 INGREDIENTS 4 teaspoons butter 1¼kg chicken, cut into 8 to 10 pieces 1 large onion, finely chopped 6 garlic cloves, minced ¼ cup tomato puree 14oz canned chopped tomatoes, un-drained (or fresh) 3 medium carrots, grated 2 whole cloves 1 pinch grated nutmeg

(continued)

SAVOURY

SAVOURY SAVOURY

KABSAH

METHOD 1 2 3 4 5

Melt the butter in a large stock pot. Add the chicken pieces, onion and garlic and sauté until the onion is tender. Stir in the tomato puree and simmer over a low heat for a couple of minutes. Add the tomatoes, carrots, cloves, all the spices and salt and pepper. Cook for a couple of minutes. Add the water and the stock cube. Bring to a boil, then reduce the heat and cover. Simmer over a low heat for 30 minutes. Add the rice to the pot and stir carefully. Re-cover and simmer for 35 to 40 minutes or until rice is tender, add the raisins for the last 10 minutes. Place the rice on a large serving dish, topped with the chicken & garnish with almonds.

1 pinch ground cumin 1 pinch ground coriander salt and freshly ground black pepper for taste 4 cups hot water 1 chicken stock cube 2¼ cups basmati rice (don’t rinse or soak this) ¼ cup raisins ¼ cup slivered almonds, toasted kabsah spice mix - available in larger supermarkets ½ teaspoon saffron ¼ teaspoon ground green cardamoms ½ teaspoon ground cinnamon ½ teaspoon ground allspice ¼ teaspoon white pepper

a Serve with d fresh mixe

erably salad, pref lime with a little . vinaigrette

½ teaspoon ground dried limes

Kabsah is regarded as the national dish to Saudi Arabia. The chicken can be replaced with goat, lamb, camel, beef, fish, or shrimp. Enjoy! Submitted by Shahinaz Mustafa

CAPRESE QUINOA SALAD

Healthy Summer Rolls

A Healthy and Fresh Variation

itaECl2y015

28 D

MAKES 1 ROLL INGREDIENTS

SERVES 1-2 INGREDIENTS

1 piece rice paper

40g dry quinoa

2 pieces fresh shrimp (large size), peeled

15ml extra virgin olive oil

and deveined

5ml balsamic vinegar

30g rice vermicelli noodles

1 pinch sea salt

15g long lettuce

1 pinch ground black pepper

10g celery

30g strawberries, cut into sections

2g fresh mint leaves

10g flat leaf parsley, chopped

2g fresh cilantro

1 pinch lemon zest

10g carrots, thinly sliced

60g buffalo mozzarella, sliced into 3 pieces

15g cucumber, thinly sliced

100g tomato, preferably Roma or Beef, slice into 3 pieces

10g green onion (spring onion)

SAVOURY

DARCHA SHRIMP ROLL

2 fresh basil leaves

METHOD 1 2 3 4 5

Fill a small saucepan half full of water, add salt and bring to a boil over high heat. Add the shrimp, reduce heat and poach them in water at 70Â°C, for about 12 to 15 minutes or until cooked through. Remove the shrimp with a slotted spoon and set aside to cool. Place the shrimp on a chopping board and cut in half lengthwise. Set shrimp aside. Follow package directions and cook the rice vermicelli noodles. Fill a medium bowl with warm water and quickly dip and spin a piece of rice paper into the water; make sure to wet the entire piece. Lay it down on a cutting board. Place the carrot and a lettuce leaf at the lower end of the rice paper. Add the rice noodles, mint, cucumber and cilantro evenly across the rice paper. Roll the rice paper over the filling and tuck it underneath. Add shrimp with the sliced side facing up. Fold the sides inwards and add a green onion slice over shrimp with 1 inch sticking outside of a folded side. Continue rolling while keeping tension on the rice paper for a tight roll. The roll will seal itself.

rtime A refreshing summe ompanied appetiser. Can be acc sauce or by soy sauce, peanut g. pin dip a spicy sauce for

Submitted by Darcha Tea House

METHOD 1 2 3 4 5

Boil the quinoa for 12 minutes. Dry, then set aside. Mix the quinoa with all the other ingredients except the buffalo mozzarella, tomato, and basil. Arrange the quinoa salad on a plate as you prefer. Place the buffalo mozzarella, tomato, and basil on top, and add seasoning. Drizzle with olive oil and balsamic vinegar to finish. Serve.

Caprese is a classic and authenti c Italian favourite starter, originall y made from buffalo mozzarella , tomato, and basil. In this version

it is now combined with quinoa, a popular ingredient, for those who

prefer a healthy dish.

Submitted by Chef Twedi Martatna, CafĂŠ Italia Adliya

SWEET

CHOCOLATE SHAWARMA A signature dessert from Bayti! SERVES 4 INGREDIENTS for the crépes: 100g all purpose flour 1 egg 50ml milk 5g sugar 3g salt 1 teaspoon vanilla essence for the filling: 10g of dark chocolate, grated 10g of white chocolate, grated for the pineapple fries: 10g pineapple 10g brown sugar rice flour for dusting 5g cinnamon powder oil for frying for the chocolate sauce: 100g dark chocolate 20ml milk 20ml cream 10ml clarified butter

METHOD 1 2 3 4 5 6

In a mixing bowl add the egg and sugar, mix until the sugar is dissolved completely. Add the flour and mix it in, then the milk, salt and the vanilla essence. Whisk until the batter is smooth - it should be thinner than a pancake batter. Pour one ounce of the batter into the centre of a large pan brushed with oil or crépe machine and swirl to spread the mixture evenly. Cook for 30 seconds, then flip the crépe and cook for another 10 seconds. Remove the crépe to a cutting board. To make the hot chocolate sauce, place all of the sauce ingredients in a double boiler, and melt over a gentle heat. To make the pineapple fries, cut the pineapple as if you were making french fries, then coat the sticks with brown sugar. Dust with a little rice flour, and fry until they are golden and crispy. Sprinkle with the cinnamon powder and serve with the hot chocolate sauce. Put the grated dark and white chocolate on the crépe and roll it. Served warm with Ice cream, chocolate sauce and pineapple fries. Submitted by Chef Anthony from Bayti Restaurant

CHOCOLATE CHIP COOKIES

A Cousin of the Scone

Chocolate Goodness SERVES 10 INGREDIENTS

MAKES 16 SMALL COOKIES INGREDIENTS

225g plain (all purpose) flour

225g butter ¼ cup white sugar ¼ cup turbinado sugar (sugar in the raw) 1¾ cups light brown sugar, packed 2 eggs 2 teaspoons vanilla extract 3½ cups all purpose flour 1½ teaspoons baking soda ¾ teaspoon salt 450g dark chocolate (with a serrated knife cut chocolate into rough chunks) ½ teaspoon good quality sea salt, for sprinkling on top before baking

110g butter 75g sugar 75g currants or raisins 1 teaspoon baking powder ¼ teaspoon mixed spice pinch of salt 1 tablespoon milk 1 egg

METHOD 1 2 3 4 5 6 7 8

SWEET

WELSH CAKES

METHOD

Sift the flour, baking powder, mixed spice and salt together. Rub in the butter until the mixture is like breadcrumbs. Add the sugar and currants or raisins. Beat the egg in a separate bowl and add to the dry mix, along with just enough milk to make a firm dough. Roll the dough onto a floured board to a thickness of ½ inch and cut out circles (use a cookie cutter). Grease a bake stone (an alternative would be a chapati pan - anything heavy and flat). Cook over a gentle heat for about 2-3 minutes each side or until golden brown. Cool on a rack and sprinkle with sugar. Submitted by Jane Baker

1 2 3 4 5

Cream the butter and the sugars in a mixer until very light and fluffy, about 5 minutes on medium high. Scrape down the side of the bowl. Continue mixing whilst adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla extract. Scrape down the bowl with a spatula. Whisk the flour, baking soda and salt in another bowl. With the mixer on low, slowly add the flour mixture. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate. Drop spoonfuls, evenly spaced, onto a cookie sheet. Sprinkle a very fine dusting of good quality sea salt over the cookies before baking.

6 Bake at 180°C for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside. 7 Submitted by Kendall Winterer

Welsh cakes are a little like scones but lovely and sweet and absolutely delicious! 7?

REFRESHING

TRADITIONAL DRINKS

HIBISCUS “KARKADAE”

JALLAB Hibiscus tea is a herbal tea made as an infusion from crimson or deep magenta-coloured calyces (sepals) of the roselle (Hibiscus sabdariffa) flower. It is consumed both hot and cold. Preliminary study have shown that drinking hibiscus tea may lower blood pressure in people with type 2 diabetes, prehypertension, or mild hypertension.

Jallab is a type of fruit syrup popular in the Middle East made from carob, dates, grape molasses and rose water. Jallab is very popular in Syria, Palestine and Lebanon. It is made mainly of grape molasses and artificial colouring, then smoked with Arabic incense. It is usually sold with crushed ice, floating pine nuts and raisins.

INGREDIENTS 3 tablespoons store-bought Jallab syrup (can be found in the large supermarkets) 1 tablespoon golden raisins 1 tablespoon pine nuts crushed ice

INGREDIENTS

METHOD 1 2 3 4

1 cup dried hibiscus petals 5 cups water sugar or honey to taste or agave syrup

Place the dried hibiscus petals in a pan with the water. Bring to the boil and simmer for 5 minutes. For hibiscus tea, drain the mix, add sugar or honey to taste and serve. If you prefer iced hibiscus tea, then let the tea cool for 30 minutes, filter the tea into a jug, cover and put in the refrigerator to chill. Add sugar and serve chilled.

METHOD 1 Put the Jallab syrup in a tall glass, top with cold water and stir. Add crushed ice. 2 Top the drink with the raisins and pine nuts.

LEMON WITH MINT INGREDIENTS 4 lemons, plus slices for garnish 3 limes, plus slices for garnish

1/3 cup fresh mint leaves ¾ cup superfine sugar

QAMAR AL-DIN “APRICOT”

dash of vanilla essence 8 cups cold water

INGREDIENTS 200g dried apricot paste (Qamar al-din) 2 cups water 3 tablespoons white granulated sugar ½ teaspoon orange blossom water 1 cup orange juice, optional but recommended

METHOD

1 2 3 4

Cut the apricot paste into strips. In a pot set over medium heat, place the qamar al-din, water and sugar. Bring to a boil, then stir until fully dissolved. Strain, then chill. Add the orange blossom water. Stir well and serve. Add optional orange juice for a tastier drink.

METHOD 1 2

Squeeze the juice from the lemons and limes over a strainer into a glass measuring cup. In the bottom of a tall pitcher, use a wooden spoon to gently mash the mint leaves with ¼ cup of the sugar. Add the strained juice; stir well to dissolve the sugar. Add the cold water and the remaining ½ cup sugar to the pitcher; stir well to dissolve the sugar and add a dash of vanilla essence. Chill before serving. Serve poured over ice, garnished with lemon and lime slices. Submitted by Ghada Salem

CONVERSION CHARTS

MATCH THE GREETING!

VOLUME EQUIVALENTS

HELO!

PORTUGAL WALES

CIAO!

BAHRAIN

BOM DIA!

AUSTRALIA

G’DAY MATE! XIN CHÀO!

POLAND SPAIN

SALAM ALAIKUM!

CZESC!

IMPERIAL

5 ml 15 ml 60 ml 75 ml 125 ml 150 ml 175 ml 250 ml

2 fl. oz. 2½ fl. oz. 4 fl. oz. 5 fl. oz. (¼ pint) 6 fl. oz. 8 fl.oz.

MEASUREMENTS

IMPERIAL

METRIC

INCHES

1 oz. 2 oz. 3 oz. 4 oz. 5 oz. 6 oz. 7 oz. 8 oz. (½ lb) 9 oz. 10 oz. 11 oz. 12 oz. 13 oz. 14 oz. 15 oz. 16 oz. (1lb) 2 lbs. (1kg)

25 g 50 g 75 g 125 g 150 g 175 g 200 g 250 g 275 g 300 g 325 g 375 g 400 g 425 g 475 g 500 g 1 kg

¼ inch 1/3 inch 3/4 inch 1 inch 2 inch 3 inch 4 inch 5 inch 6 inch 7 inch 8 inch 9 inch 10 inch 11 inch 12 inch

5 mm 1 cm 1.5 cm 2.5 cm 5 cm 7 cm 10 cm 12 cm 15 cm 18 cm 20 cm 23 cm 25 cm 28 cm 30 cm

OVEN TEMPERATURES ITALY

HOLA!

METRIC

1 teaspoon 1 tablespoon ¼ cup 1/3 cup ½ cup 2/3 cup 3/4 cup 1 cup

VOLUME EQUIVALENTS

JÓ NAPOT!

MERHABA!

AMERICAN

VIETNAM

TURKEY

HUNGARY

DRAW A LINE FROM THE GREETINGS TO THEIR COUNTRY OF ORIGIN... GOOD LUCK!

°F

°C

GAS NUMBER

225°F 250°F 275°F 300°F 325°F 350°F 375°F 400°F 425°F 450°F 475°F

110°C 120°C 140°C 150°C 160°C 180°C 190°C 200°C 220°C 230°C 240°C

Gas ¼ Gas 1/3 Gas 1 Gas 2 Gas 3 Gas 4 Gas 5 Gas 6 Gas 7 Gas 8 Gas 9

HERBS AND SPICES FROM AROUND THE WORLD HAVE YOU EVER WONDERED ABOUT THE ORIGINS OF SOME OF OUR COMMON HERBS AND SPICES?

HORSERADISH The root of the horseradish plant is a long, white tubor that has very little scent when uncut. Once it has been cut or grated, however, it has a very powerful aroma and flavour, that can irritate the eyes and nose. It has been used through history as a medicinal tincture in many cultures, and as a condiment and flavouring in many north European countries. Today, it’s most commonly found as Horseradish Sauce (grated horseradish in a vinegar and cream sauce) used in small amounts as an accompaniment to cooked meats. It is also very similar to the green Wasabi used in Japanese cuisine. When tasting for the first time, try a very small amount - if you take a large mouthful you may regret it!

GINGER The root of the ginger plant has been used in many cultures as a spice, delicacy and medicine for thousands of years. The bulbs are often pickled or preserved in a syrup, or used in medicinal teas along with honey or lemon. The juice from the root is also used in many Indian and Asian recipes. The roots are also dried and then ground into a powder, and this is also used in many baking recipes such as gingerbread and cakes. Ginger is a key ingredient in the popular Indian drink masala chai - give it a try if you are ever in that part of the world!

BASIL Basil is a green leafy herb (you can get coloured varieties too) that has a fragrant aroma. It can be grown from seed, or also found as a mature plant in some supermarkets. It can be dried too and is commonly found in the herb and spice aisle in supermarkets. The most common type of basil is called ‘sweet basil’ and is the type used in Italian cooking. There are also many variants including ‘lemon basil’ with a citrus taste, and also the ‘Thai’ and ‘Holy’ basils that are used in Thai and Asian cooking. It has been used through many cultures as a medicine, commonly as a tea, and also plays a part in some Hindu religious ceremonies. Today, one of the most common recipes to use basil is pesto - the Italian mix of basil, garlic, pine nuts, extra virgin olive oil and parmesan cheese, that is then mixed with pasta. ?