Strange Encounters

Boiled snail bar in Marrakech. Photo by Equalizer

Throughout my travels, I have encountered many strange food items, some of which I was brave enough to try and others that I preffer to simply weasle-out. I do not undertstand how over time people developed a taste for something that would seem .......NASTY.

Ok so what did I encounter? And NO I will not try to create recipes from those items, because I refuse to imagine it!

Rocky Mountain Oysters - (you gotta google this one buddies) Colorado, tastes like well I dont want to remember.

Dried Sea Horse - Hong Kong, I seriously though it was plastic toys.

Aligator Sausage - New Orleans, it cant be any meatier than this!

Rattle Snake - Colorado, it was actually good! tasted like chicken, or was it thetaste of the mouse it ate before it got grilled?

I am sure some of you had tried something strange. Share your encounters with us.

The Grand Canyon ?

Mutlaa Ridge from the road to Subiya. Photo by Equalizer

We decided to go where no man has gone before. Ok, thats an exaggeration, but the majority of people would be like," what? this is in Kuwait?" No sir, we are in the Grand Canyon. Atleast I can make people beleive it is. Why are people so lazy these days? What happened to the good ol' camping and "kashta" days?

I get a call from my friend in the afternoon reminding me of our arrangement to go shop for our desert barbeque. We head over to Sultan Center, after picking a few unfortunate wet logs from our home before we leave. We never knew its going to be this busy at TSC, but we entered anyway. On the end of one of the aisles we saw something that my friend found very funny, and when I read it, I cracked out laughing loud. This is certainly not the thing you expect in Kuwait and certainly not in Ramadan.


On Our way to Mutlaa, which is an area along the northern shores of Kuwait bay we found a few cars selling fresh home made goats "leban" or buttermilk, cows buttermilk, goat's butter and cow's butter all fresh from the farms. I had to ask my friend to stop. I could not live in this country and not have some of it's delights. So we stopped asked the young man to get us a litre of goat and cow's buttermilk. We seriously looked like foreigners given the amused look on our faces of this strange yet familiar thing we are buying. Then the looks turned into that of concern. We are buying a health hazard. Well, I don't give a monkey, I will still drink it.

Sun sets behind the ridge. Photo by Equalizer.

The adventure posse.

Menu:

- Indian Pakora

- BBQ sauce marinated rib eye steak

- Kobe beef burger smothered with hickory smoked BBQ sauce and melted colby jack cheese

- Sri Lankan Curry

-Diet Cherry Vanilla Dr. Pepper

-Goat's Buttermilk

-Assorted Chocolates

Gastronomica On Print

click to enlarge

So finally we have our own world class lifestyle magazine :)

What subjects / material should be included in the next issue?

Apocalyptic Prognosis

Nanjing Road, Shanghai. Photo by Equalizer

If today is your last day of living, what would you eat?


Don't worry, I'm not depressed. I am having a blast actually! not literally.

I always think about this, and I always think MACHBOOS!

Anatomy of Fusion

Wagyu beef Biryani with sweet potato, cashew, mint and jamsmine rice in filo cups and dressed with saffron rose water and served with pickled red onion and sundried tomato raita. (photo by Equalizer)

Fusion or Confusion? I guess it really depends on the composition of ingredients. Good food is like good music, every ingredient has a note that when put together can create a beautiful symphony of orchestrated flavors. Instead of hearing the note, we taste it. I can compare this dish with the musical composition of Nitin Sawhney's Prophesy. So what goes in this subliminal dish that I categorize as fusion? Lets take a look.

Wagyu Beef - Wagyu is a breed of cattle that produces prime grade beef that is usually marblized with fat, to give that juicy flavor.

Sweet Potato - The sweet potato (Ipomoea batatas) is a crop plant whose large, starchy, sweet-tasting tuberous roots are an important root vegetable. The sweet potato is only distantly related to the potato.

Cashew - Sweet, buttery, kidney-shaped nuts that grow from the bottom of the tropical cashew apple. The shells are toxic and always removed before the nuts are marketed. They are sold blanched, plain or toasted and are eaten out of hand; a popular ingredient in many Chinese dishes. Originally spread from Brazil by the Portuguese, the cashew tree today can be found in all regions with a sufficiently warm and humid climate.

Mint - The true Mints are perennial herbs in the family Lamiaceae.The distinctive aromas of Peppermint and Spearmint are believed to improve concentration, relieve headaches, and reduce mental fatigue.Mint was well known and highly esteemed in the ancient world. We read in the Bible that Pharisees paid tithes of mint, anise, and cumin. In Greece, crushed mint leaves were used as perfume for the arms and to scent the bath.

Jasmine Rice - A fragrant long grain rice from Thailand that is distinctly aromatic, soft and sticky when cooked.

Filo - Filo dough is that wonderful tissue-paper thin pastry that is used in baklava and other fabulous dishes.

Saffron - The world’s most expensive spice, used to flavour and tint food, it is made of threads from the centre of the crocus flower.If you have ever wondered why this spice is so expensive (a kilo of the finest saffron costs nearly $6000), it is because each crocus has only three stigmas, each of which must be picked by hand and it takes over 500,000 stigmas to make a kilo of spice. Originally from Persia, it was introduced by the Arabs in Spain and the Persians in India.

Rose Water - a liquid flavored with the oil of rose petals. It is used to flavor desserts in Balkan, Indian and Middle Eastern cooking.

Sundried Tomato - Before modern canning methods were available, Italians dried tomatoes on their tile roofs for use in winter when fresh tomatoes were not an option. Nowadays, sun-dried tomatoes (pomodori secchi in Italian) are not as popular in Italy as they are in America, where they are mostly relegated to antipasto or as a flavor-booster for sauce. These dried concentrated vessels of flavor have enjoyed a popularity boost in the United States in the past couple of decades, initially as a gourmet item but fast becoming a favorite of home cooks.

Double Trouble 2

Banana Lgaimat with warm toffee sauce (left)
Fish Tagine with figs and apricots (right)
(photos by Equalizer)

Food Food Food. I think by the end of the month, people will hate food. Atleast temporarily. Then Eid comes and all hell breaks loose again. Breakfast and lunch and dinner. Then comes the in between snacks and coffee breaks. A muffin here a bag of chips there. For some its the animalistic chow down of the ever-greasy eggplant and potato sandwichs (9amoon bo6a6 oo baydiyan) and falalfel sandwiches during peak office hours behind a small window with thousands of people lined outside to be served, usually hospitals, or Wezarat Al Shuon. I have to admit that I really love those sandwichs, but for now I must abstain.

Banana Lgaimat (Express Recipe)

1 package Lgaimat mix (dumplings) Follow instructions
4 bananas pureed in blender
1 package toffee sauce

Mix pureed bananas with lgaimat mix at the very end. Fry in oil. Add warm toffee on top.

Fish Tagine with Apricots and Figs

1 kg white fish filets cut in chunks
2 Large red onion
5 shallots
1 cup chopped dried apricots
6 large fresh figs quartered
1 cup cooked chickpeas
1/2 cups almonds
2 tbs Ras Al-Hanout (Morrocan Spice Mix) (substitute: 1 tbs Kuwaiti spice mix, 1/2 tsp chilli powder, 1/4 tsp turmeric, 1/4 tsp ground dried rose petals)
1 cinnamon
1 1/2 tbs saffron strands
1/4 cup olive oil
1 tbs butter
2 tbs rose water
1 tsp salt

Method:

Wash fish chunks properly. Marinate with Ras Al-Hanout, olive oil and 1/2 saffron and leave in the fridge for an hour. Meanwhile sautee chopped onions and shallots in olive oil until soft. Add apricots, fresh figs, chickpeas, 1 tbs Ras Al-Hanout, cinnamon stick and 1 tbs saffron and cover and simmer for 10 minutes. Add water till the tip of contents, stir and simmer for an hour before adding fish.

Fry the fish in olive oil 1 minutes on each side. Fish should not be completly cooked, as it is seared to seal in the juices. Add the fish to the other mixture in the pot. Add water as deemed neccessary. Simmer for 15 minutes.

Roast whole almonds with butter and then add rose water until glazed.

Serve with couscous and sprinkle with almonds.

Random Thought Random Food

Tagliatelle with beetroot arugula pesto and pinenut balsamic honey brittle.
(photo by Equalizer)

I came back home today to find my mom and brother arguing over a subject I never really thought about. They were arguing whether people can marry bastards! What a subject ha? My mother was telling the story of a bastard girl that had refused to marry a normal guy because it is "haram" and she must only marry another bastard, even though the normal guy loved her dearly. Its a very strange story to hear before futoor.

I have to admit, I have no clue whether it is allowed in Islam or not. I know one thing that logic plays. They are human beings after all, why should they be treated differently. Here is the funny thing, no one here can trace his lineage back to Adam. So how do you know you are not a decendent of a bastard? No proof right? I think in Islam is it about your beleif, and that is what makes who you are.

Update: A few years back there was a proposal in the National Assembly (majlis umma) to introduce DNA (busma weratheya) and it was blocked mostly by a certain group of people. I wonder why? Is it because there might be bastards traced back to them? (remember the story of the dead child in Salmiya) or they themselves are bastards? Or even worse, they are not who they claim they are. Obviously in the world of DNA a whole nation can be proved wrong about thier diversity. An extensive study funded by National Geographic found that 96% of Lebanese are all of the same origin, Phoenicians. Check the issue. During the civil war in Lebanon, the term phoenician was reffered to the Christians of Mount Lebanon, whereby the Muslims were thought to be Arab invaders. This study settled the matter for once and for all.


Beetroot Arugula Pesto

1 bunch fresh arugula leaves
1/2 bunch fresh parsley leaves
1/4 bunch fresh mint
5 cloves garlic
1/2 can beetroot
5 peices sundried tomatoes
1/2 cup virgin olive oil
1/4 cup pinenuts
1/4 cup grated parmesan cheese
1/2 tsp. sea salt

Pinenut Balsamic Honey Brittle

1 cup pinenuts
1/4 cup balsamic vinegar
2 tbs honey
2 tbs olive oil

Roast pinenuts in olive oil. add balsamic vinegar and honey and leave to caramelize until thick. Pour small circles on cold greased marble top or plate. Leave to cool down and remove with spatula.

City of the Gates: Chapter 2

You will leave now, and I shall not see you again. Saud affrimingly said.

The man leaves towards his horse with slow steps and rigid movements, when all of a sudden he draws his sword as he turns back to strike it in Saud's position. Saud anticipating the move, had already shifted his position quietly to the right prior to the man's foolish decision. Saud quickly pulls his dagger from under his belt and peirces the man directly in his thigh. The man drops his sword in extreme pain.

Now you will guide to Likwait.

Saud picks up the injured man and puts him back on his horse with whatever energy is left in him and ties his thigh with the mans own chmagh. He then ties his horse to the camel. The man now losing blood, just points in the direction of the city and falls back on the horse.

Saud now with enough water, was avble to carry own. In a few hours was able to see something in the distant. It apears like observation towers, but then the heat could be tricking his mind. As he approached, he began to see movement around it at the base. It was men camping at the base. Saud was releived. It had to be the city of the gates.

The men directed Saud to enter from the nearest gate. Al Shamiya gate. Once there, Saud was surpirsed to see the gates open and welcoming gestures were given by the men guarding it. This side of the city was almost barren. Saud needed to reach the market before dark.

He finally reaches the souk just in time to get the rations he needs for the next few days to settle. The souk filled with labyrinths selling everything from spice to building materials to dates to gold and pearls. It was the first time Saud see's pearls. They were as beautiful as a womens eyes. Shimmering through the darkness of the market. This is the gold of the sea he had heard about.

With what he is carrying, he can buy the whole lot. Atleast that is what he was told he can do.

Hello sir, I am new in this town. Where can I find Cavanaugh?

Cavanaugh? The foreigner you mean? He comes every now and then to trade. What business do you have with him? Ask the frail old merchant.

Well that is what I am here to find out.



Kuwaiti Tashreeba

The Kuwaiti tashreeba consists of Lamb curry soaked crispy wafer thin sheets of enleavened bread called Rgag with potatoes and pumpkin.

Ingredients:

1 kg Lamb cutlets
3 Large potatoes large cubes
1/2 kilo Pumpkin large cubes
2 Large onions chopped
6 large tomatoes chopped
1 cup water
1 Garlic head
1 tbs. Kuwaiti mixed spice
1 tbs curry powder
1 tsp. turmeric powder
2 bay leafs
3 full dried limes (loomi)
1 tbs. tamarind paste
1 small can tomato paste
1 tbs. loomi powder
1 package Rgag (substitute stale bread if not available)
1/4 cup vegetable oil

Method:

Wash lamb carefully and apply turmeric powder and coat well. Leave to marinate in fridge for atleast an hour. Wash again. Heat oil in deep pot and add meat until well browned to seal in the juices. Then add 1 onion chopped, kuwaiti mixed spice and curry poweder. Cover and simmer for 10 minutes.

Add chopped tomatoes, garlic, dried lime, 2 bay leafs and water and bring to a boil. Simmer and stir occasionaly for 2 hours. Add potatoes, pumpkin, tomato paste and tamarind paste and cook for a further 45 minutes. Meanwhile heat some oil in a frying pan. Fry rest of the onion with loomi powder.

Place Rgag in deep dish and soak with curry in layers. Place the lamb, potato, garlic, loomi and pumpkin on top and garnish with fried onions.

Optional: You can add carrot, green bell pepper, zuchini and squash or whatever vegetable you fancy. Also you can add black eyed beans.

Other Variation:

Duck Mussaman Tashreeba - tashreeba made with a curry of the muslims of south Thailand that consists of potato, peanuts, duck, a paste of lemongrass, keffir lime leaves, galangal (similar to ginger), birds eye chilli, and bather in coconut milk.

Double Trouble

Photos by Equalizer

Over Indulgence seems to be a dominant theme these days. Grazing on almost everything on the table, with bits of everything splattered on every part of your body. Well ok, that is an exaggeration, but it certainly feels that way for me. I decided enough is enough (yeah right!), and focus only on two scrumptious pairings.

Oriental Bean Burger - black eyed bean, potato and carrot panko breaded patty mixed with ginger, honey, soy, curry and chilli, topped with mango chutney mayo and pickled red onions and served on freshly baked ciabatta bread.

Fresh Cream Kanafa - No description needed. Pure, warm, sweet, and simple.



If you had to choose a pair for futour, what would it be?

Death Dumplings (Lgaimat)

Kuwaiti Style Fried Dumplings (lgaimat) with Saffron and Cardamom Syrup.
( Photo by Equalizer)

What is it with the excessive sweet holocaust that everyone seems to enjoy in Ramadan, me included. How many times have you spent hours at work without eating or drinking and you come back home to eat a normal meal. Do we excessively eat sweets in Ramadan simply because it is tradition?

I think over hundreds of years, fat house wives concocted the perfect slow death formula to put to sleep their bitter nagging hungry husbands in Ramadan. I might be wrong, it could simply be a way to quickly bolster the energy lost during fasting. Whatever it is, I feel it. I feel my heart screaming out loud in pain as it tries to pump the petroleum-heavy sweet-induced blood. It simply spells CORONARY BYPASS.

One of the famous Kuwaiti Ramadan special is Lgaimat, which is a crispy fried sweet and sour dough dumplings smothered with a saffron and cardamom infused sugar syrup and garnished with fine crushed pistachios.

Other Lgaimat Ideas:

-Banana Toffee Lgaimat: Fried banana dough topped with warm toffee sauce

-Esspresso Lgaimat: Espresso infused fried dough with a side of sweet mascarpone cheese sauce.

-Hazelnut Nutella Lgaimat: Crushed hazelnut fried dough smothered with warm nutella.

-Lgaimat Kenafa: Fresh cream topped with cripsy fried dough and smothered with orange blossom infused syrup

Late Night Devourings: Kobe Beef Burger

Photo by Equalizer

Kobe Beef Burger basted in mesquite marinade topped with maasdam cheese, pommery moutarde de meaux, caramelized onion marmalade, roasted garlic mayonaise on spring onion paratha.

Kobe beef is beef made from cows that are fed a diet enriched with beer and massaged lovingly by attendants in Kobe, Hyogo, Japan. Japanese Kobe Beef is well marbled and very tender. The attention and time given to the cows is said to produce the best beef and gives Kobe beef a high cost. However the variety we receive in Kuwait is called Wagyu, which comes from Australia which is a Kobe wannabe in my opinion.

City of the Gates

It has been two weeks since Saud left his town. A young man in his twenties, he had aspirations to lead a better life, yet he was tied with the family. A decision had to be made. Saud, almost out of food and water needs to reach his destination soon or all what he has sacrified for will vanish and become intertwined with the desert's resident mirages.

I must live on, and god willing I will reach the city soon

From a distance he could see something that appears to be like a man riding a horse aproaching him. The heat does wonders, but a man accustomed to living to such harsh environments knows that what he sees is real. Wearing heavy garments, might seem at first a very illogical choice in such heat, but people of the dessert have learned that doing so, keeps them sweating without losing moisture, and thus neccessitating less water. The man reached Salem in a blink of an eye, or so it has appeared to him.

Where are you heading? a man with sharp features and a long braided hair asks. Saud, exhausted and thirsty unable to reply. Here, take some. It seems you are lost. Salem quickly grabs the water and drinks it. The man steps down from the horse and examines Saud's camel.

I see you carry more than what a person needs for a trip. You a merchant?

Saud looks up, pauses and slowly shakes his head. I am heading to Likwait (Kuwait), if you would help me to reach there.

No one passes by here without being inspected. This is my territory, and no merchants can pass. The man suddenly claimed with a raised voice. You must show me what you are carrying immediately.The man moves towards the camel. Suddenly a strong hand holds his arm with a grip that could crush the bones of an elephant. You will not touch my camel and you will immediately leave. Thank you for your help anyways.

Remove your hand or I will cut it for you! The man stares back while unveiling his sword from underneath his bisht (long woolen garment). This is an insult!

You will leave now, and I shall not see you again. Saud affrimingly said.

The man leaves towards his horse with slow steps and rigid movements, when all of a sudden he draws his sword as he turns back to strike it in Saud's position.

7ameesat Chabda
(Liver fried with mixed spices)

1kg Lamb Liver chopped bite size(may use chicken liver)
1 large onion sliced
6 cloves of garlic chopped
1/4 cup chopped parsley
Juice of 1 lemon
4 tbs vegetable oil
2 tbs mixed Kuwaiti spices
1 tsp black pepper
1 tsp salt

Method:

Fry onion and garlic in oil until soft. Add liver and mixed spices and cook until well browned. Add chopped parsley and stir well. Add lemon juice, salt and pepper and cook for a further 5 minutes or until liver is well done.

Serve with flat bread (5ameer) or to try nouvelle Kuwaiti, spoon in baked puff pastry vol-a-vents.

Happy Ramadan

The Mezquita or Mosque in Cordoba, Spain

Ramadan is a special month for muslims in terms of its religious importance, social importance, and culinary importance. Every country has its own set of customs centered around the family and activities in ramadan. The most important event in the day amongst other religious rituals is breaking fast. Usually the food is heavy and extremely tasy, with enough energy to keep you running for a whole day.

This month I will explore typical ramadan dishes through posts of different nature. For now I will start with a not so typical Ramadan dish before I delve deeper in the labyrinths of cuisine.

Lamb Machboos

This is a dish that is my most favorite by far. It is a typical north Gulf dish that is mostly associated with Gulf areas. However the recipe is very different from one country to another. In bahrain it is more similar to the indian biryani. It is a very simple rice and meat dish, yet is capable to metamorphize from one country to another, from one fireej (neighborhood) to another, and from one family to another. Once you understand it, you easily appreciate how such a simple dish gives you such a spectrum of wonderful flavor bursts. It is hard to identify the origin of machboos, but one can speculate that it is the product of many nations. The use of indian spices, along with the use of persian saffron in the Kuwaiti version, and cooking styles along with the milder taste buds of the indigenous arab cooks all contributed to this fantastic dish.

I remember the first time I cooked machboos I had invited a bunch of friends to come over for the feast. If my friends were cannibals, I would assume they would've had me as the feast instead. It was a complete disaster. That was my start in the world of cooking. Maybe if some of the amateur readers follow this track, they might end up as star chefs! So here is my own version of Lamb Machboos.

Ingredients:

For rice:

3 kg. Lamb Shanks
4 cups basmati rice
6 cups water
2 tbs. finely chopped onion
2 tbs. ghee or vegetable oil
2 sticks cinnamon
8 cardamom pods
8 cloves
1 bay leaf
1/2 tsp. turmeric powder
1 tbs. saffron strands
1/4 cup rose water
1 tsp ground cardamom
2 tbs. salt

For Hashoo (onion garnish)

1 large onion chopped
1/2 cup cooked yellow split pea lentils
1/2 cup golden raisins
1 tbs. Mixed kuwaiti spices (Garam masala acceptable)
1 tbs. ghee or vegetable oil
1 tsp. salt

For Dakous (tomato sauce)

5 tomatoes chopped
5 cloves garlic minced
2 tbs. tomato paste
2 tbs. vegetable oil
1/2 tsp. salt
1/2 tsp paprika

Method:

Soak rice in water for 1 hour minimum, wash gently and drain to dry. Meanwhile wash lamb shank carefully and rub with turmeric powder and a bit of salt. Marinate for 30 minutes, then wash again. Heat oil in deeps dish. Fry onion, cinnamon sticks, cardamom, cloves, and bay leaf quickly and then add lamb. Stir until browned completely and cover for 10 minutes. Add 6 cups boiling water, bring to a boil. Lower heat and leave to simmer for 2 hours. Make sure the water doesnt dry out. It is ok if you have less water to cover the meat, it will still cook the meat well after occassionally stirring. You can then dillute later. The key to good rice shape is not to stir alot. When done remove lamb from broth.

In a small cup add heated rose weater, saffron and cardamom powder.

Meanwhile fry the hashoo mix in a a pan over a low heat until the onion becomes deep brown and set aside. For the dakous, in a small sauce pan heat oil and quickly fry garlic and mix in the tomatoes. Simmer and cover for 10 minutes. Mix in tomato paste, paprika and salt and simmer for a further 10 minutes. I like my dakkous thick, but you can thin it with water. Keep warm.

In another deep pot, heat oil and add the washed and soaked basmati rice. Fry for 3 minutes until oil is fully dispersed on rice. Pour the lamb broth on rice. Make sure the broth is approximately an inch above the rice level, if not just add water. If the water is too little it will become dry, if the water is too much it will become soggy. Add 2 tbs. oil and 1 1/2 tbs. salt. Stir gently, bring to a boil, cover and simmer over low heat for 20 minutes.

Fry lamb again with vegetable oil and kuwaiti spices for 3 minutes.

When rice is done, pour the rose water and saffron mixture, add the lamb shanks, and hashoo on the side. Cover and let to rest on very low heat for atleast 30 minutes (yetsakar). This will allow all the flavor to mingle and develop.

Serve rice, lamb shank and hashoo together and top it with a little bit of dakkous or as per your liking.

Optional: granish with maabooch (chilli mixture) and an assortment of kuwaiti pickles, my favorite would be thoom yebal (mountain garlic pickle).

Poetic Cookery: Wa7don by Fairuz

Fairouz

وحدن - طلال حيدر
وحدن بيبقو متل زهر البيلسان وحدهن بيقطفو وراق الزمان
بيسكرو الغابي بيضلهن متل الشتي يدقوا على بوابي على بوابي
يا زمان يا عشب داشر فوق هالحيطان ضويت ورد الليل عكتابي
برج الحمام مسور و عالي هج الحمام بقيت لحالي لحالي
يا ناطرين التلج ما عاد بدكن ترجعو صرخ عليهن بالشتي يا ديب بلكي بيسمعو
وحدن بيبقو متل هالغيم العتيق وحدهن وجوهن و عتم الطريق
عم يقطعوا الغابي و بإيدهن متل الشتي يدقوا البكي و هني على بوابي
يا زمان من عمر فيي العشب عالحيطان من قبل ما صار الشجر عالي
ضوي قناديل و أنطر صحابي مرقو فلو بقيت عبابي لحالي
يا رايحين و التلج ما عاد بدكن ترجعو صرخ عليهن بالشتي يا ديب بلكي بيسمعو

This is one of my favorite songs by the famous Lebanese singer Fairouz. The name of the song is Wahdon. Im not going to attempt to translate this poem. I will leave it to our dear fellow Arabic readers to do it. The lyrics are very hard to comprehend, but it does conjure up alot of thoughts and emotions. In my case food ideas along with dear memories. The music composition by Fairouz's son Ziad Rahbani also fits very well with her powerfull yet mellow voice. Her voice is simply the embodiment of a set of emotions that echoed for decades in theaters worldwide.

Unconventional Ideas:

Roasted red pepper hummus drizzled with basil olive oil.

Smoky eggplant Moutabal topped with a balsamic-pomegranate reduction.

Taboule mixed with frais de bois (wild forest strawberries) and served in small red cabbage cups.

Warak Anab or Dolmade of brown rice, walnuts, mint and beetroot bathed in lemon juice and olive oil and cooked over a slow fire with sweet potato slices and garlic.

Duck Shish Barak, a crispy oven baked ravioli with an open top bathed in oven roasted tomtaoes and a garlic yogurt sauce, sprinkled with sumac.

Fine semolina knafa with fresh cream, figs and topped with a sweet eau de fleur flavored syrup.

To hear the song click here.