Hi Weekly - September 11, 2015

VOL 9 ISSUE 22 / SEPTEMBER 11, 2015

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THIS WEEK IN OMAN

STREET STYLE

GET OUT OF DENIAL

BEARD LOVE

Before you hit the road on your cruiser or sport bike, suit-up with the right gear.

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Many children in Oman struggle academically, but they needn’t struggle alone. Learn how the support of family and teachers can help.

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Check out the latest facial hair fashions with our guide to the hottest beard and moustache styles.

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Give us a shout with questions, comments, compliments, complaints, or just to say “Hi” Founder Essa bin Mohamed Al Zedjali Chairman Mohamed Issa Al Zadjali CEO Ahmed Essa Al Zedjali scottarmstrong@timesofoman.com

Chief Executive Editor Scott Armstrong felicia@timesofoman.com

Executive Features Editor Felicia Campbell hubert@timesofoman.com

Editors Hubert Vaz, Swati Dasgupta swati@timesofoman.com

Chief Sub-Editors Mohammed Shafeeqe, Ashish Dubash shafeeq@timesofoman.com

Special Correspondent Salim Joseph Reporters T. A. Ameerudheen Faisal Mohammed Naim

ameerudheen@timesofoman.com

ashishdubash@timesofoman.com salim@timesofoman.com faisal@timesofoman.com

Online Editor Mahran Shaukat Ali mahran@timesofoman.com

Chief Creative Officer Adonis Durado Associate Art Director Waleed Rabin Graphic Editor Antonio Farach Design Editor Sahir K.M. Lead Designer Ali Jani Designers Antonio Ismael Sandiego Geri Batara Sonny Gregory Fernandez Photography MMG Photographers

aziz@timesofoman.com

Head Of Advertising & Marketing Aziz K. Baker Production Manager Shafi Shaik er Circulation Manager Vinod Panicker vinodpanicker@timesofoman.com

On The Cover Photography by Mrudu Naik Design by Waleed Rabin

Muscat Media Group An ISO 9001:2008 certified company Post Box: 770, Postal Code: 112, Ruwi, Sultanate of Oman EDITORIAL 24726600/24726666 Ext 235/160 felicia@timesofoman.com

CIRCULATION 24726600/24726666 Ext 135/136 circulation@timesofoman.com

ADVERTISEMENT 24726600/24726666 EXT 435/193 hi7ayam@hotmail.com

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Tell us what you’re doing this weekend: Tweet @hioman

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THE WEEKEND LINEUP

Catch the hottest events that are happening this week in our calendar.

10 11 12 THURSDAY

8:30am-10:00am Ladies’ Morning with Tennis

Get ready to toss and smash, and have some fun and fitness in the bargain. The Ras Al Hamra Recreation Centre holds a Ladies’ Morning every Monday and Thursday for beginners, intermediates and advance players to enjoy tennis. No advance notice is required, just show up on time and register on site.

Details: +968 2467 7321

Photography: Supplied

7:00pm Dance the Night Away Enjoy a night of music and dance with DJ HD from 7:00pm until the wee hours (3:00am) at ‘Axis Night’ at On the Rocks.

Entry is free for ladies.

On the Rocks Golden Tulip, Seeb +968 9880 5071

FRIDAY

4:30am View a ‘False Dawn’

If you are interested in celestial phenomena, wake up early on Friday morning to catch a glimpse of the false dawn (4:30am – 5:15am), just before the actual sunrise. What you’ll see is really ‘zodiacal light’, sunlight reflected off interplanetary particles rising into the sky from the horizon.

Details: rfo.org

11:15am-3:15pm Spend Time in Meditation The Happiness Programme conducted by The Art of Living teaches a soothing itinerary of breathing techniques, yoga stretches, and meditation, catch a session this Friday.

AOL Centre, Mosaic Towers (near Zakher Mall), Al Khuwair +968 9884 0456

SATURDAY 8:30am-10:00am Take the Kids to Tennis Camp The Ras Al Hamra Recreation Centre Tennis Club has organised a weekly Tennis Camp for kids from age 5 to 15 years.

Enjoy the lovely sea views while your kids try their luck on the courts.

Details: tennis.pdorc.com +968 2467 7321

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Going out of town to see any of these events?

Tag us on Instagram @HiWeekly_Oman

Will you be there this weekend?

Show us your pics! Tag us on Instagram #HiWeekend and tell us about it on Facebook.com/HiWeekly

KHALEEJI HAPPENINGS

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Broadcasting the best events in the GCC (Sept 10, 11, 12) 8:30pm, Thursday, September 10 The Chuckle Club (Bahrain) Watch Bruce Devlin liven up the Scottish comedy scene at The British Club, Manama, on Thursday, and at the Regency Intercontinental on Friday. Performing for over a decade and half in central Scotland, Bruce has presented numerous Edinburgh Festival Fringe shows including “Three Fat Ladies: A Murder Mystery” and “Stand Up Scotland”.

Tickets: +973 1732 8934, +973 1717 2300

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Thursday, September 10 The Cobra: 1000 Days of Free Art (Sharjah) The Cobra: 1000 Days of Free Art exhibition features more than 60 pieces from the famous post-war Cobra movement (1947 – early 1960s), from The Netherlands’ Cobra Museum of Modern Art. Be among the first to view the debut exhibition of works from one of Europe’s most influential modern art movements on display at Sharjah Art Museum.

Details: sdci.gov.ae/english/artmus.html, +971 6568 8222

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4:00pm, Friday, September 11 End-of-Summer Cruise (Qatar) Party on the sea with the “End-Summer Cruise” across the Doha Sea. The best DJs in Doha, including DJ Krazie Bone, will spin Afrobeats, Dancehall, Reggae, R&B, and Hiphop to keep the vibe going strong.

Book: +974 3384 8 0305

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6:00pm-10:00pm, Friday, September 11 Dubai Flea Market (Dubai) Take a trip to the Dubai Flea Market at the Promenade Courtyard – Uptown Mirdiff where, besides shopping for odd items you won’t find in malls, you can enjoy live entertainment and street food.

Contact: +971 5065 95812

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Saturday, September 12 Hunting and Equestrian Exhibition (Abu Dhabi) Go check out the falcons and studs at the ADIHEX, the only dedicated hunting, equestrian, and outdoor sports exhibition in the region. Catch the 13th annual Abu Dhabi International Hunting and Equestrian Exhibition on its last day this Saturday.

Contact: + 971 2493 5104

FIVE TO TRY Places to Swim hiweekend@timesofoman.com

Bandar Jissah

Yiti Beach

Al Sawadi Beach

Club Olympus

Al Falaj Swimming Pool

Just a short drive out of Muscat, Bandar Jissah beach has rocky shores and is somewhat secluded, providing adequate privacy for families or small groups to enjoy a picnic on the beach after a dip.

Located about 25km south of Muscat, Yiti beach is a beautiful, quiet destination for a family barbecue, camping and swimming.

An hour’s drive from Muscat, Al Sawadi beach is a safe beach for swimming and a good location for snorkelling as it has some of the world’s best corals.

Grand Hyatt Muscat features a temperature-controlled swimming pool for guests and members of Club Olympus Fitness Centre. Non-members can gain access with a day pass (Open from 7:00 am to 9:00 pm).

The Al Falaj hotel at Darsait has two pools, one big swimming pool and one kid’s pool, open to residents for a day fee or by seasonal membership (Open from 6:00am to 10:00pm).

Photography: Supplied

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ALLURE OF NAT URAL WONDERS

A Weekend at Sea STORY MOHAMMED SHAFEEQE

An overnight excursion to the Daymaniyat Islands Nature Reserve in Al Seeb on a premium yacht is an experience you will never forget. Best explored by boat, the islands boast over 22 diving sites, pristine white sand beaches, several kinds of rare coral reefs, sea turtles, and migratory and indigenous birds, making it an ideal locale for swimming, snorkelling, and camping (from October to February, with prior permission). –shafeeq@timesofoman.com

Tell us about you’re ideal weekend getaway: Tweet @HiWeekly_Oman

We wanna see photos!

Post on our Facebook page and tag us in your weekend Instagram photos @HiWeekly_Oman

FRIDAY 11:30am Arrive at Almouj Marina at The Wave in Seeb (+968 2453 4544, +968 2453 4400, info@almoujmarina.com, almoujmarina.com), grab a coffee and go find your yacht.

12:00am Climb aboard your yacht, Al Wasmy II, a GulfCraft Majesty 61 with full amenities, operated by Mazaya Oman Marine Tourism (+968 2418 0532, +968 9422 0666, mazayaoman.com) and head out to sea. Be sure to request complimentary snorkelling gear and inflatable boats.

1:00pm Have lunch aboard Al Wasmy II then take a nap in one of the four en-suite bedrooms.

2:00pm dock at the Daymaniyat Islands for a day of snorkelling, diving, swimming, and lounging. The onboard living room with satellite TV, air conditioning, and barbecue grill makes your ship the perfect home base.

5:00pm Take a sunset cruise to Marina Bandar Al Rowdha or Bandar Khairan, just south of Muscat. Take lots of pictures of the coastline from this distinctive vantage point.

Have a snack or a refreshing beverage at the marina, before heading back out to sea.

9:00pm Spend the night onboard your luxurious floating home (OMR1,380, for 1 night/2 days, which includes all facilities onboard along with a skipper, deck hand, and onboard leisure equipment. Welcome drinks and drinking water are provided complimentary throughout the trip. The maximum yacht occupancy is seven for over night trips).

SATURDAY 7:00am Eat an early morning breakfast onboard as you start your journey back out to sea.

9:00am Enjoy dolphin and whale watching in the placid Sea of Oman.

12:00pm Return your yacht to the Almouj Marina at Al Mouj Muscat.

1:00pm Treat yourself to lunch at one of the high-end restaurants along the main drag of the Al Mouj Muscat before heading back home.

Optional Extras When booking your charter with Mazaya Oman, don’t forget to ask about the optional extras available on the trip. The company provides snorkelling gear and inflatable boats to make sure you get the most out of your charter, but you can amp-up the luxury with services like an onboard barbecue (grilled fish and meat), premium beverages, and other gourmet food and drinks.

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ASK AN OMANI

Omani Lingo

Interspersed with Arabic conversations overheard throughout the capital city, even native Arabic speakers might be surprised to hear some unfamiliar words, thanks to a host of unique Omani dialects.

Times of Oman Reporter, Tariq Ziad Al Haremi, teaches us a few of the basics.

Ha’ah

To Deny (No)

Gheeb Go Away

Endok Take this/ Look

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Muntaris Full

Littah Run after him

Baghi I want

Have a burning question about Omani dialect?

Get in touch: HiWeekend@timesofoman.com, Tariq@timesofoman.com

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What’s on your wish list?

Tell us about it at HiWeekend@timesofoman.com

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The Road Warrior Story Faisal Mohammed Naim

AGV T2 Helmet

Four wheels move the body; two move the soul. Nothing else comes close to feeling the breezy air embracing the body as your soul glides on your beloved pair of wheels. Hot or cold, night or day, nothing deters the motorcyclists from hopping on their rides and setting out to explore the unexplored. We bring you a roundup of the inseparable companions of the road warrior, set out to conquer the roads. Live to ride: Ride to live.

The T2 has excellent ventilation and build quality; a composite shell in three sizes similar to the GP-Tech; and a mix-and-match liner system to dial in the perfect fit.

Price: OMR 165

Find the gear at: Fairtrade Auto, Al Khuwair,

Icon Mesh Riding Jacket

+968 9744 5272, +968 2460 2295/2129

This jacket from Icon unites the classic swagger with the most advanced textile jacket in its segment, featuring a rugged sublimated textile chassis, an attack fit, and full suite impact protectors.

Price: OMR 175

Interphone Intercom

Icon Pursuit Gloves

Staying connected at all times is most important on a group ride. Bluetooth enabled and easily fixable on the helmet, the Interphone ensures you stay in touch with your biker buddies out on the road.

Price: OMR 140 (Single), OMR 260 (Pair)

Hidden plastic knuckle armour for protection; all over perforation for day-long comfort; reinforced goatskin palm to combat those nasty encounters with the asphalt. This is what gloves were meant to be.

Price: OMR 40

Icon Mesh Overpant The Icon overpant is engineered for maximum comfort and superior protection, featuring stretch panels and optimal fit to be worn seamlessly over your favourite pair of jeans, united with removable CE knee impact protectors.

Price: OMR 100

Speed and Strength Moment of Truth Riding Shoes Perforated leather upper, engineered external PU protectors, anti-slip rubber outsole with moulded heel protector – Super comfortable and super safe; we just love the boots.

Price: OMR 60

Photography: Shabin E; Model: Samer Mardo

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Natural Habitat

PURPLE CHILLIES

THE DETAILS CRE AT E YOUR OWN MEDI TAT I V E OU T DOOR SPACE I visit my local nursery in Seeb to check the seasonal plants. It’s important to buy plants or seeds that are suitable to this climate. It’s also important to take advice of the local nursery as this will save you a lot of heartache. It’s also important to understand the plants. Most of the people think the more water you give plants will be better, when usually, it’s just the opposite.

Take time to learn what the water need of your plants are. Here are a few plants and trees that I have found to be well-suited to Oman’s climate.

Go visit the shops in Seeb to buy saplings or seeds (Driving towards the Seeb Souq, just past the Ramez shopping centre, there is an entire street of garden shops).

KUMQUAT TREE

GUAVA TREE

COLOURED ROSES

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t started as a hobby as I love nature. To me, connecting to nature is a form of relaxation. My days start at 4am and after a 45-minute walk and prayers, I spend about half an hour maintaining my garden. I have no gardener, which suits me just fine. Those 30 minutes get me out in the fresh air and sunshine and also helps me prepare for the busy day ahead. Gardening is a relaxing hobby, from soil preparation to the joy of harvesting, to the sights, smells, and sounds of birds, which I get to enjoy every day in this relaxing space. Gardening is a type of meditation, my mindfulness medication. —Anu Shaikh, Director & Partner, Oman Projects and Decorations LLC,

Interior Designers and Contractors

Interview Ashish Dubash, ashishdubash@timesofoman.com

Photography: Supplied

STRAWBERRIES

What is your favourite Oman travel splurge? Crazy for spas? Find dining?

Room Service? Tweet us @ HiWeekly_Oman

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Gladiator Diamonds Studded Belt from Centrepoint, Al Khuwair, +968 9647 3106, splashfashions.com, OMR 2.200

Triangular Treat Shoulder Bag

THE

from Parfois, Qurum City Centre (also available at Avenues Mall and Muscat City Centre), +968 2455 8183, parfois.com, OMR 24.900

Add visual interest to your ensembles with inexpensive, architectural, threedimensional accessories. 窶認elicia@timesofoman.com

GEOMETRY

Pentagon Perfection Oversized Pendant from Splash, Centrepoint, Al Khuwair, +968 9647 3106, splashfashions.com, OMR 1.800

Hip to Be Square Bangle

STYLE Photography: Shabin E

from Centrepoint, Al Khuwair, +968 9647 3106, splashfashions.com, OMR 2

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Show us your best biryani Instagram @HiWeekly_Oman

or at Facebook.com/ HiWeekly

DINE OUT Taste an authentic version of Hyderabadi biryani, made by a Hyderabadi chef at the Sea Shell Hyderabadi Special Food Restaurant in Ruwi (near City Cinema, +968 2232 5777).

Most biryanis are a bit complicated to make, involving cooking each element separately, from the curry to the rice, and then layering it at the end to steam and c together. But, Hyderabadi Biryani is different in that way. Said to have originated during the Mughal era, when a diverse group of people were brought toge through conquest for military expeditions, the Mughal leader decided that rather than try to please everyone’s palate, the cooks should just put everything toge in one pot and cook it. The hap hazard method worked extraordinarily well, and the “one-pot” biryani is now a beloved icon within the wide world of biryanis

DINE IN Do like a Mughal warlord and make your own with this recipe that comes courtesy of Hyderabadi native, Srinivas Rao.

Preparation time: 30 mins Cooking time: 45 mins Marinade mutton in spices overnight Ingredients • Mutton: 1kg • Basmati rice: 700gm • Garlic-ginger paste: 2 tbsp • Cumin: 1 tsp • Whole garam masala: 2 tbsp • Garam masala powder: 2 tsp

• Golden-fried sliced onions: 2 cups • Mint leaves: 1 bunch • Yoghurt: 2 cups • Bay leafs: 4 • Turmeric powder: 1 pinch • Saffron: 1 pinch • Coriander leaves: 1 bunch • Salt: As per taste • Kashmiri red chilli powder: 1 tbsp • Oil: 8 tbsp

Procedure: The Marinade Wash mutton (I prefer the raan or hind leg of a goat, for biryani).

Add garam masala, salt, ginger-garlic paste, bay leafs, red chilli paste, oil 3 tbsp and two cups of yoghurt.

Keep it in the refrigerator to marinade overnight.

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What is the ultimate rice dish in Oman? Tweet @HiWeekly_Oman

felicia@timesofoman.com

Directions: First boil the water, add oil, salt and half-cook the rice.

Next fry thinly sliced onions until golden brown. Add 1/3 of the goldenbrown onion to the mutton marination and rest keep aside.

Now in a deep pan add the marinated mutton in the bottom and top it of with half cooked rice, add mint leaves,

coriander leaves and top it up with fried onions. In a separate bowl, add some warm milk to soak saffron. Once the milk soaks the colour of the saffron, add it to the pan.

Cover the pan with an airtight lid or add sticky dough to the edges and cover it with a lid. Cook for 45 minutes.

Serve with raita.

Photography: Ali Jani

come ether ether s.

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The Beard Revolution Story Hubert Vaz Decades ago, clean-shaven was the only way for a man to present himself as wellgroomed. Today, a smart beard can give a man the ‘cool’ or ‘hot’ or even professional look they are after. Here in Oman, a handful of beard styles have emerged as favourites for exhibiting some macho creativity around the jawline.

Do you have before and after pics to share? Instagram @HiWeekly_Oman

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HI WEEKLY Trimming Tools Using the right tools for shaving and trimming beards is vital for good results when you doing it yourself at home. But don’t expect to get it perfect the first time; practice makes perfect.

The Beckham Beard David Beckham, who was known for his polished designer stubble, later sported a full-on bushy beard which had to be trimmed down because his wife Victoria hated it.

This neat, trimmed version is a hit with football fans in Oman, some of whom even add on his signature slick hairstyle.

The Faded Beard The faded beard is very popular among college students, young professionals, as well as bridegrooms, as it is a crisp and classic look. The key is to display a contrast between the thick growth on the chin and crown. One needs to keep decreasing the setting on the trimmer to get a steady gradient.

Philips QG3342 Beard Trimmer OMR 15 Sharaf DG,MGM +968 2200 9280

The Omar Borkan Beard Ever since Middle Eastern model Omar Borkan was reported to have been forced to leave a festival site in the Kingdom of Saudi Arabia in 2013 for being too handsome, his beard style has become all the rage among Arab youth. Young Omanis even improvise on it, adding many unique angles to the cheek cuts.

The Leo Goatee American superstar Leonardo Di Caprio, was spotted with a goatee and chinstrap beard at the 86th Academy Awards last year, which lead to a surge in the popularity of this style. Young guys in Oman who cannot manage a full beard (like the one now sported by Leo) can easily maintain this super chic short style.

Illustration by Lucille Umali

Moser Beard Trimmer 15740059 OMR 22.5 Carrefour MCC +968 2453 4202

The Pencil Beard Once popular in the 80s, this is now a new youthful style in the Arab world. The Pencil beard is a combination of the ‘Chinstrap’ and ‘Circle Beard’ and defines the jaw and mouth with a sleek strip of hair about one cm broad. This style provides a new look for the entire face but needs to be maintained constantly.

The Smart Emirati Beard The Smart Emirati Beard, a well-defined and trimmed short beard is also popular in Oman. It is sported by students, businessmen as well as professionals, some of whom need to adopt it to adhere to dress code rules from employers. This beard is easy to maintain and goes well with formal as well as casual wear.

Philips Multigroom 4-in-1grooming Kit OMR 25 Extra Oman +968 2421 2421

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Rahima (name changed) is a little ray of sunshine. She is 8 years old and, like any other child her age, is boisterous, playful, and full of life.

A student of Grade III in one of the local schools in town, she is friendly, well mannered, fairly good in sports, and

enjoys

other

extracurricular

activities. But there’s one thing that worries her parents: Rahima struggles to reach her academic milestones.

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STORY BY SWATI DASGUPTA

W

hat at first seemed to be a common struggle faced by all new students, Rahima’s challenges gradually widened. She found it difficult to match letters to their sounds or combine letters to create words. Her parents refrained from putting too much pressure on her, believing that she would outgrow her reading and writing difficulties.

But her problems grew with time, alarming her parents. “We were really confused. It always surprised us that while Rahima could not remember a simple spelling, she could memorise a lengthy poem in a record 10 minutes time,” remembers her parents.

They finally approached the school where Rahima was evaluated and found to have a mild learning difficulty.

This is an increasingly common story here in Oman, says Dr Kawthar Hameed Abdullah, an educational psychologist at Creative Centre for Rehabilitation, who is working hard to clear up myths about learning difficulties

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WHAT IS LEARNING DISABILITY? Learning difficulty or disability (LD) is a neurological disorder often described as simply having a “differently wired brain”. Children with LD have problems academically with reading, writing, remembering spellings, recalling, reasoning, and being able to organise information. Common learning disabilities include dyslexia, a disability in which a person has trouble in reading or understanding written words as they appear to be reversed. Other difficulties range from difficulty solving arithmetic problems, auditory challenges, and visual processing disorder.

DECODING THE DIFFICULTY Most often a child may be observed and diagnosed with learning disability at an early age and early intervention would definitely benefit the child. However, most often a child may go to higher classes without diagnosis or remediation. This may happen for various reasons — lack of a special educator or counsellor to identify the issue, lack of awareness, misunderstanding or misinterpreting the child’s behaviour as being careless, refusal of parents to accept the disability, lack of continuity in doing follow up or remediation.

Unfortunately, whatever the reason, the child with a learning disability begins to doubt himself or herself, and his or her own abilities, loses interest in academic curriculum and will look for other areas to gain attention – positive or negative. In the process, the child loses self-esteem and confidence. Some children will take to alternatives such as sport, music, art, or other non-academic areas of interest to excel. It is very important to understand that children with learning disabilities have average and above average levels of intelligence. Parents and teachers can help at the earliest.

If an issue exists, it must be brought to the attention of the teacher and also it is important to get the child evaluated by a professional – a psychologist and a special educator.

A child with learning disability needs a lot of patience and understanding. They will fumble and make mistakes. There will be inconsistency in their behaviour and therefore it is important to reinforce positive behaviour. Reinforcements may be in kind (like a star sticker for younger children) or in words (for older children). Children appreciate positive verbal comments made as long as they are genuine.

Another area of focus is to help the child develop a routine or time table. They need reminders to stick to the time table.

It needs to be just a gentle one word reminder to do the chore or activity. Rather than telling the child what to do, it is more important to show the child how to do the task.

Thispositiveandproactiveattitudefromtheparentsandsignificant elders will develop the child’s morale and confidence.

—Bubly Devarajan, Counsellor, Indian School Muscat

and to support families who are facing challenges that she herself has specialised in and lived through.

“Before talking at length about learning problems in children, I want to make people aware of the biggest myth that they live with: Learning difficulties have nothing to do with one’s intelligence.

It’s just that these children have brains that are wired differently,” she explains.

Being an educational psychologist gave her the necessary acumen to help children with learning problems, but her real experience on this subject came when both her sons were diagnosed with dyslexia.

“Challenges were galore when I came to Oman after a long stint in America. I did not know whom to ask for help or what to do to help my sons,” remembers Kawther.

Her struggle and challenges taught her a lot, and she was inspired to use her experience to help others battling similar issues. “I started Creative Centre for Rehabilitation with the sole aim of helping parents who were struggling with their children having learning problems,” says Kawther.

“Unfortunately most parents who come to the centre for milestone assessment or counselling, are living in denial. Once a parent had actually lost his cool and had said that he ‘would beat any disability out of his child’,” said Kawther, while talking about the challenges she faces at the centre.

“Learning difficulties is not any kind of a disease. A child with LD can be extremely sharp in other areas. True, there are tough moments but that’s to do with parenting as a whole, not just specific to learning problems.”

She feels that the earlier it is detected

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the better it is for the child. “The onus is most on the parents as they watch their children from close quarters. Once they suspect they should not delay and soon look for options. Early detection means early intervention.”

Symptoms vary in each child. “It might start with problems pronouncing words, learning the alphabet and numbers, remembering the days of the week, jumbling words and their sounds. Later it might escalate to reading and writing difficulties, reasoning, and comprehension skills and the basics of maths,” Kawther said. Children with learning difficulties in mainstream schools need special attention and care from teachers and special educators to help them cope. A child spends 5-6 vital hours in a day in school, so teachers are equally responsible for their development. Children should not be shamed as slow learner; instead they should be encouraged.

Small achievable targets and words of motivation make a big difference.

Parenting a child with learning difficulties has its own dilemmas, but right approach can help children achieve such success. Parents should be aware of the strengths and weaknesses of their children and work on their strengths. It is most important to protect and promote the child’s self esteem, assuring them that their struggles at schools do not define them.

—swati@timesofoman.com

Creative Centre for Rehabilitation Contact: +968 9530 7344/9530 3700/9550 8727 Website: http://www.ccr-oman.net

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Kak Origin: Lebanon Type: This sesame-seeded bread is shaped in an oblong circle and cooked in a tandoor oven. The Kak sellers thread the loaves over a long pole (like purses) and take them around Beirut by bicycle.

Best with: White cheese or on their own, though there is a local specialty in which the cheese and syrup desert, kunafe, is stuffed in kak bread for a very sweet sandwich.

Aish Merahrah Origin: Egypt Type: This unusual flat bread is prepared locally in villages using maize flour seasoned with ground fenugreek seeds. The dough is fermented overnight and the bread is then baked in a hot tandoor oven.

Best with: Any kind of dip, from hummus to Mutabal, made from mashed grilled eggplant that is mixed with tahini.

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Turkey

Syria Taboon Bread Origin: Palestine Type: This fluffy, thick flatbread gets its name from the oven in which it is cooked, and it is like Middle Eastern naan.

Best with: Everything from dips like hummus, to falafel or meat sandwiches.

Lebanon Saj Origin: Syria and Lebanon Type: These thin rounds are baked on a curved metal griddle and are best eaten when hot from the pan.

Best with: Cheese, meat, and vegetables as wraps.

Iraq

Palestine Jordan

Egypt Aish / Aish Baladi Origin: Egypt Type: This baked pocket bread is similar to pita and is made using a simple mixture of wheat flour, water, and salt.

Aish Baladi is similar to Aish, but whole wheat flour is used.

Best with: Ful Medames, the deliciously savoury breakfast of seasoned fava beans scooped up with fresh bread.

T

Abud Bread Origin: Jordan Type: A traditional Bedouin bread, the dough is buried in ash and hot embers to cook in open fire pits, and is then dusted off before eating.

Best with: Fresh butter or ghee.

Saudi Arabia

Tameez Origin: Saudi Arabia Type: Tameez is made on brick oven. When the bread is ready it is smacked up the wall which it sticks to and cooks.

Best with: Foul, cheese and lentil.

he Arabic word for bread, “khubz”, also translates to sustenance — in Egypt, they simply call it “aish” or life — underscoring the importance of this staple food in Middle Eastern cuisine. This shouldn’t

be very surprising considering that the first wheat was cultivated, crushed, and baked into loaves in ancient Mesopotamia (spanning from modern day Iraq to Palestine). These simple flatbreads evolved over the centuries and now there is a staggeringly vast variety of khubz found throughout the region.

Here are a few essential loaves from around the Arab world.

Akkawi Manakeesh Origin: Saudi Arabia Type: Bread with cheese and nigella seeds. The breads are flat, covered with white cheese, and sprinkled with black seeds. The cheese used is lightly flavoured white cheese called akkawi (or accawi).

Best with: Fresh cucumber, tomatoes, and mint.

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Lavash Origin: Turkey and Armenia Type: This thin flatbread, cooked on the sides of a clay oven, is soft and pliable when warm, and becomes brittle and cracker-like when cold. It can keep for up to a year.

Best with: The warm lavash is great for rolling up into sandwiches using kebab or pieces of cheese and herbs. The dried bread is more like a cracker and was even traditionally used for the Eucharist in Armenia.

Khubz Mahyawa Origin: Kuwait Type: Thin flatbread is topped with fish paste and oil and then baked for a savoury snack.

Best with: A great snack on its own with a fresh juice.

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Simit Origin: Turkey Type: Topped with sesame seeds they are served for breakfast.

Best with: Tea

Khubz Mohala Origin: Iran Type: It is sweet bread prepared in an outdoor oven mostly during festivals. These sweet biscuits are made out of yeasted dough sweetened with date syrup.

Best with: As a snack with any hot beverage or with dates.

Barbari Origin: Iran Type: This sesame seed coated flatbread is cooked in outdoor ovens over small stones, yielding a crisp crust and a chewy texture.

Best with: Salty Iranian cheese and fresh herbs.

Iran

Kuwait

Samoon Bread Origin: Iraq Type: These diamond shaped loaves are made with a milk-enhanced dough and baked in brick ovens for fluffy, flavourful breads that are heartier and more complex than other flatbreads.

Best with: Stuffed with cheese, meats, falafel for sandwiches.

Bahrain Qatar Story by Swati Dasgupta

UAE

Khabooz Origin: Coastal GCC Type: Cooked in a tanoor, Bahraini and Qatari flatbreads are similar to other flatbreads in the region as they are a simple mixture of four, water, and salt cooked in a tanoor oven, but they often are a bit thinner and retain a chewier texture.

Best with: Chickpeas or grilled foods.

Yemen

Oman

Malawah Origin: Yemen Type: It is fried bread that looks like a thick pancake. It is made on a grilled surface. It is layered and folded with butter or ghee.

It is similar to Indian parantha.

Best with: It is traditionally served with a crushed or grated tomato dip, hard boiled eggs and honey. You can also have it with a sauce called hulba made of fenugreek.

Ragag Oman (Interior and north) Type: Paper thin bread is pressed on a flat, hot skillet and chipped off.

Best with: The rounds can be folded around cheese or eggs for breakfast, served alongside rice at the midday meal, or crumbled into stew for the dish, thareed.

Kak bread Oman (Dhofar) Type: Not to be confused with the sesame seed Levantine breads of the same name, these slightly sweet, cracker-like breads are flavoured with cardamom and nigella seeds and pressed onto clay moulds to impart attractive designs before being cooked on the wall of a hot, underground clay oven.

Best with: Sweet cardamom and thyme Dhofari breakfast tea.

Chubab Origin: Traditional Bedouin bread, now popular in UAE Type: It is sweet bread and is similar in texture to westernstyle pancakes, and is mostly served for breakfast, but can be served for a light meal at night as well.

Best with: Honey, cheese, dates, and jam.

Khameer Origin: United Arab Emirates Type: It’s the traditional Emirati breads served for breakfast. It is round and when you slit open, the top layer which is puffy separates from the bottom layer. Khameer can be filled with chopped dates, crushed pistachios, walnuts, and black olives.

Best with: Cheese, eggs, and date syrup.

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VOLUME 9 ISSUE 22 SEPTEMBER 11, 2015

FRIED MANDAZI

KHUBZ RAGAG

Makes 20 breads

Makes 6 to 20 pieces

(SWEET CARDAMOM ZANZIBARI FRIED BREAD)

(OMANI BREAD)

Preparation • Combine the yeast and warm water in a small bowl; mix well and let sit until foamy, about 10 minutes (if it doesn’t foam at all, the yeast might be dead and you may want to discard it and repeat this step with a new packet of yeast).

Preparation • Place the flour, salt, and 2 cups water in a large bowl and mix well with your hands, squeezing out any lumps in the dough, until smooth. This will take up to 15 minutes and the dough will be somewhat sticky. Cover with a damp kitchen towel and let rest 30 minutes or up to several hours.

• Whisk the flour, sugar, milk powder, baking powder, cardamom, and salt in a medium bowl. Stir the yeast mixture and the 3 tablespoons oil into the dry ingredients by hand until the dough comes together, adding a sprinkling of flour if the dough is too wet and sticks to your hands.

This Zanzibari specialty also has a baked variation, and in the south, a denser version called mucuscus, but the airy, fried version is by far the most popular.

Ingredients • 1 (1/4-ounce) packet active dry yeast • 1/2 cup warm water (38° to 43°C) • 1 3/4 cups unbleached all-purpose flour, plus more for rolling • 1/3 cup sugar • 3 tablespoons dried milk powder • 1 teaspoon baking powder • 1 teaspoon ground cardamom • 1/2 teaspoon kosher salt • 3 tablespoons vegetable oil, plus more for frying

• Sprinkle some flour on a work surface and continue to knead the dough until it becomes smooth and elastic, 4 to 6 minutes. Pat into a ball, put back in the same bowl, and cover with plastic wrap; let sit in a warm place to rise slightly (it will not double in size), a minimum of 1 hour and no more than 3 hours.

• Remove the dough from the bowl and knead on a lightly floured surface a few more times, until smooth and pliable.

Divide into 5 balls. Knead each ball by squeezing it in your hand a few times before rolling it out into a disk about 8 inches wide and 0.5cm thick, using a floured rolling pin on a lightly floured surface, and turning the dough every few rolls. Using a knife, cut each circle of dough into 10cm triangular quarters.

• Heat 8cm deep oil in a wok or pot over medium-high heat until a deep-fry thermometer reads 176°C. Carefully drop the mandazi triangles in the oil, a couple at a time, and fry, ladling oil over the cooking mandazi with a large spoon and flipping once after the mandazi puffs, for a total of 30 seconds to 1 minute, until light golden brown. Remove using a slotted spoon and drain on a paper towel–lined plate.

• Prepare to make the bread by having paper towels ready for wiping off excess dough, a bowl of warm water, a trash bowl, and a paint chipper or pastry cutter (a paint chipper is ideal, as its long handle keeps your knuckles away from the heat of the pan).

This simple mixture of flour and water with a pinch of salt, smeared on a sizzling-hot pan and chipped free with a pastry knife or a paint chipper. It takes some practice to get down, but it is a fun and easy bread once you get the hang of it.

Ingredients • 4 cups unbleached all-purpose flour • 1 teaspoon kosher salt

• Heat a flat circular cast-iron griddle, a heavy metal crêpe pan, a pizza pan, or another skillet with low or no sides over medium to medium-high heat.

(To test if the pan is ready, sprinkle with water. If ready, it will sizzle and evaporate immediately.)

• Grab about a softball-size handful of dough and, working quickly, touch the dough ball to the hot surface of the pan, creating overlapping dots until you have a pan-size circle of crisping bread.

Immediately use your paint chipper or pastry cutter to slide under the edge of the crisp dough, working around the edges and moving toward the centre to peel the bread off the pan.

• Transfer the bread to a plate and repeat until all the dough is used.

VOLUME 9 ISSUE 22 SEPTEMBER 11, 2015

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MALDOUF

MKATE WA UFUTA

Makes 10 to 12 breads

Makes 6 breads

(DATE CHAPATI)

(ZANZIBARI SESAME BREAD)

Preparation • Place the dates in a small bowl and cover with the boiling water; soak until softened, at least 1 hour. Mash by hand, then purée with the soaking liquid in a blender or using an immersion blender.

Strain over a bowl through a fine-mesh sieve, using a wooden spoon to firmly mash and press the date pulp to extract as much liquid as possible. Scrape the date pulp on the underside of the sieve into the bowl; discard the date pulp in the sieve and set aside the date purée.

This distinctly Omani variation of South Asian chapati bread yields a deeply flavourful, flaky bread with a subtle molasses sweetness. This is best made using high-quality dates, such as Medjool.

Ingredients • 1/2 cup packed, pitted dried dates (7 to 15, depending on size) • 1 cup boiling water • 2 1/4 cups unbleached all-purpose flour, plus more for dusting and rolling • 1 teaspoon kosher salt • 1 large egg, at room temperature • 1/4 cup ghee, melted, plus more for brushing and frying (at least another 1/3 cup)

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• Whisk the flour and salt in a large bowl.

Stir in the egg and the 1/4 cup ghee and mix with a wooden spoon until a crumbly dough forms. Slowly add the reserved date purée, a little at a time, and begin mixing with your hands (add about 2/3 cup of the date purée in total) until the dough comes together; knead the dough until smooth and elastic, 2 to 4 minutes.

Divide the dough into 10 to 12 golf ball– size balls and briefly knead each ball in one hand until smooth and crease-free.

Place in a shallow baking dish or bowl, and cover with a damp kitchen towel; let rest at room temperature for 1 hour.

This dense, chewy bread, is griddled with untoasted sesame seeds that develop their signature nutty flavour as the bread cooks.

Ingredients • 3 1/2 cups unbleached all-purpose flour • 1 (1/4-ounce) packet active dry yeast • 1 1/2 teaspoons kosher salt • 1 cup plus 2 tablespoons coconut milk • 1 large egg • 1/3 to 1/2 cup vegetable oil • 3 to 4 tablespoons sesame seeds

Preparation • Whisk together the flour, yeast, and salt in a large bowl; stir in the coconut milk and egg until combined and knead with quite a bit of strength until the dough is smooth, 5 to 7 minutes. Cover the bowl with a damp kitchen towel and leave in a warm place to rise a little, at least 30 minutes.

• Divide the dough into 6 balls. Pat each ball of dough into a round shape between the palms of your hands to form a thick circle about 15cm wide and 2.5cm thick. Rub one side generously with oil and sprinkle some of the sesame seeds on top.

• Heat a large cast-iron skillet over medium-high heat; cook each bread, sesameside down, 1 1/2 to 2 minutes. Allow it to puff, and then rub the surface of the bread with plenty more oil and sprinkle with more sesame seeds and a little salt before flipping. Flip and cook until browned in spots and done in the middle, 1 to 2 minutes more.

• On a lightly floured surface, using a rolling pin dusted with flour, roll each ball of dough into a thin circle, 20-25cm wide. Brush the surface with melted ghee; fold up the bottom edge about 5cm from the top, then fold the dough down from the top over the folded half so the dough just touches the bottom edge. You should now have a long, thin rectangle. Brush the surface again with a little ghee and fold each side in, one on top of the other, to make a square. Roll the square dough out, turning several times, to make a large, thin piece about 20cm square. Brush the surface again with plenty of ghee.

• Heat a medium or large cast-iron skillet over medium heat and fry the chapati, gheeside down first, for 45 seconds to 1 minute per side (if it doesn’t puff up, the pan isn’t hot enough), brushing the top with plenty of ghee before flipping to make sure both sides brown evenly.

*Recipes courtesy of “The Food of Oman: Recipes and Stories from the Gateway to Arabia” (Andrews McMeel, 2015) by Felicia Campbell

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VOLUME 9 ISSUE 22 SEPTEMBER 11, 2015

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Back to school Back to school at The American International School Muscat.

VOLUME 9 ISSUE 22 SEPTEMBER 11, 2015

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Mars picks winners for ‘Money Rain’ promotion Barka: Mars Hypermarkets, one of the leading retail chains in the Sultanate has conducted the lucky draw to conclude their Mega promotion ‘Mars Money Rain’ at Mars Hypermarket Barka. The Mega prize of OMR10,000 was won by Ahmed Saleh bin Khalfan Al Rawahi (Coupon No: 241526). The first prize, OMR5,000 was won by Sudhakar (Coupon No: 544053), second prize of OMR2,000 each were won by Khalil bin Ibrahim Al Balushi (Coupon No: 095066) and Sulaiman Ibrahim (Coupon No: 918740).

The winners of third prize of OMR1,000 for five persons each and fourth prize of 10 numbers of OMR100 were also announced. The event has been conducted under the patronage of the Delegates from Ministry of Commerce, in the presence of Naveej Vinod, Executive Director of Mars International LLC, Unnikrishna Pillai, General Manager, Saif Al Malki, GM (Administration) of Mars International and other members of senior management and staff.

Mars is organising such promotions regularly to give the customers maximum value for money and enable them to win exciting prizes.

The list of winners name and details are published in all Mars outlets across Oman for reference and they will announce the date and place of prize distribution ceremony very soon.

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VOLUME 9 ISSUE 22 SEPTEMBER 11, 2015

IN FOCUS WERE YOU AT ONE OF THESE EVENTS? SEE IF WE CAUGHT YOU ON CAMERA. SCAN QR CODE TO SEE THE FULL GALLERY

Felicitation: The cast and crew of short film ‘To be or Not to be’ being honoured

by Stars Light LLC at Crystal Suites, Wadi Kabir.