Оглавление
Sarah Al-Hamad. Cardamom and Lime
contents
mashkhoul. FRAGRANT WHITE RICE
mu‘adas. YELLOW RICE
mumawash. MUSHY RICE WITH MUNG BEANS
‘aish shbint wi bajilla. AROMATIC RICE WITH DILL AND BROAD BEANS
muhammar. DATE-SWEETENED RICE
machbous laham wi daqous. FRAGRANT LAMB PILAF WITH DAQOUS
kabab laham. LAMB KEBABS
marag shabzi. LAMB AND HERBS STEW
batata chab. POTATO ‘CHOPS’
biryani diyay. CHICKEN BIRYANI
kabab diyay. BREADED CHICKEN KEBABS
diyay mahshi bil tamr. CHICKEN WITH DATE, PRUNE AND NUT STUFFING
mtabag simach. ULTIMATE FISH ON RICE
marag simach/matfi. AROMATIC FISH STEW
hamour mahshi. BAKED FISH WITH NUT STUFFING
mrabyan. PRAWNS AND RICE
shilla. GRAINS AND SPINACH PORRIDGE
jareesh. CRACKED WHEAT AND VEGETABLES
madhrouba ‘BEATEN’ PORRIDGE
shorbat ‘adas. DIVINE LENTIL SOUP
marag dal. RED LENTIL STEW
foul. CRUSHED SPICED BROAD BEANS
marag fasoolya. GREEN BEAN STEW
tashreeba ‘THE DRINKER’
gaboot. DUMPLINGS, GULF-STYLE
muhalbiyat al-ruz. MILKY RICE PUDDING
‘afoosa. DATE FUDGE DESSERT
khabees. ARABIAN CRUMBLE
balaleet. SWEET VERMICELLI
muhalbiyat al-sagoo. SAGO AND LYCHEE PUDDING
‘igaili. CARDAMOM-SAFFRON SPONGE CAKE
‘aseeda. DATE-SYRUP DESSERT
salatat al-rumman wil jawafa. POMEGRANATE AND GUAVA FLOAT
rangeena. STUFFED DATES IN BUTTER SAUCE
ghraiba. CRUMBLY COOKIES
gaimat. CRUNCHY DOUGH BALLS
chai haleeb. MILK TEA
chai lumi. LIME TEA
chai na’na’ MINT TEA
chai za‘faran. SAFFRON TEA
gahwa khaleejia. ARABIAN COFFEE
glossary of terms
Index
acknowledgements
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Introduction
Rice
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Rice may be the unrivalled staple food today but it wasn’t always so. Before trade introduced it to the peoples of the coast and at times of scarcity, locally farmed grains like barley, jareesh (coarse wheat) and lentils were used. These would be cooked with whatever vegetables were in season (rarer still with meat) for several hours, then beaten to a savoury porridge that was nutritious and filling. Wholesome grain-based dishes are still very popular, especially at Ramadhan and in winter.
Combining sweet and savoury is also characteristic of Gulf cuisine. Raisins and crispy onions are sprinkled over rice and savoury porridges, fish is served with date-sweetened rice, eggs accompany some puddings and desserts. Eating dates throughout the meal, in between morsels of machbous or rice is common; bowls of dates always accompany the main meal.
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