Saturday, March 23, 2013

Sojourn in the Sultanate

Ahlan!

Fasten your seatbelts, 'cause you're about to be transported to a little-known gem of the Middle East: سلطنة عُمان (The Sultanate of Oman) ...


Located on the southeast coast of the Arabian Peninsula, Oman is a country with strategic geographical importance, a rich history, a vibrant culture, and stunning natural scenery. Yesterday, I had the unique opportunity to experience each of these aspects through a day-long excursion by dhow (a traditional Arab boat) along a fjord in Musandam, a small enclave in the north next to the Strait of Hormuz bordered by the UAE, the Persian Gulf, and the Gulf of Oman. In the map above, Musandam is denoted by the red circle; for our trip, we entered Oman by way of Ras al Khaimah and then continued on by bus for about an hour to the district of Khasab, dubbed the "Norway of Arabia". The image below (from Wikipedia) shows a section of the road between RaK and Khasab. Note the interesting geology, a result of the Arabian Plate slowly pushing under the Eurasian Plate. You'll see more examples of the unique rock formations later on in this post.



With its winding curves and scenic vistas, the drive was evocative of the Pacific Coast Highway along the California coast--minus the greenery of course. For the car enthusiasts out there, the elevation changes and winding curves would be the perfect companion to a tuned Lotus or Mitsubishi Lancer EVO. A guy can dream ... ;)

We arrived at our destination, a small fishing village at the mouth of a fjord, at around 10am, 30 minutes before our boat trip was scheduled to begin, giving us some time to take in the sights, get fitted for our snorkel gear, and take a quick cat nap amongst the embroidered cushions lining the deck of the dhow. The images below show what a typical dhow looks like from the inside and outside. On the way to the islands for snorkeling, we played cards and relaxed on the lower deck, but on the return voyage, myself and the other students took over the spacious top deck where we sunbathed and took Titanic parody photos :)




















































As I mentioned earlier, Musandam has some pretty neat geology, thanks to plate tectonics, wind, and waves. Here are a couple more photos that highlight the landscape:

During our cruise up the fjord, we also had the opportunity to witness a different side of nature's majesty: a pod of bottlenose dolphins frolicking alongside the boats. On the return trip, we even saw a baby dolphin swimming next to its mother! Unfortunately, I didn't have my phone or camera with me to record the moment myself, but here's a YouTube clip (from user SuperBetocan) that shows these magnificent, playful creatures racing a dhow in the fjord:


 


Seeing dolphins was pretty awesome, but the real highlight of the trip for me was when we stopped at a place called Telegraph Island to have a delicious lunch (Arabic Chicken Masala with rice, hummus, tea, and flatbread) and swim/snorkel amongst schools of tropical fish and rock formations populated with an abundance of sea urchins. The water was clear and a pleasant temperature, and we enjoyed hearing our guide tell how the British used to operate a military telegraph outpost on this remote slab of rock. Today, all that remains of the outpost are the original stone stairs and a few segments of crumbling walls, but it was still a sight to behold.

On the return portion of our boating adventure, our guide gave us some more interesting tidbits of history. For instance, we passed by a few tiny fishing villages carved into the coastline that used to be occupied by pirates. While the newer buildings had white walls to reflect the harsh rays of the sun--temperatures can reach over 50 Celsius (122F) here in the summer months--older structures were built from sand stone to blend into the surrounding landscape, enabling their former inhabitants to camouflage themselves and their illicit activities from the prying eyes of authority. Hearing these stories of pirates of old was very interesting, but what was even more fascinating was learning that even today, Musandam boasts a very active smuggling trade with neighboring Iran, a result of the sanctions placed upon the latter by the United States. The following paragraph, sourced from Wikipedia, does a good job explaining this thriving subversive economy:

"Iranians import sheep and goats into the local port, from where the animals are dispatched to the United Arab Emirates and Saudi Arabia in trucks. On their return trip to the Islamic Republic, the sailors load their boats up with electronic goods and American cigarettes, arriving in Khasab after sunrise and leave before sunset to conform with Omani immigration laws. Since the trading is illegal under Iranian law, they must avoid the Islamic Republic's coastguard as well as all other shipping in the busy waters of the Strait of Hormuz. The crossing is hazardous since the vessels, piled high either with livestock or with numerous boxes must avoid the path of the scores of oil-tankers which pass through the Strait in a transverse direction daily. Recent increases of United States sanctions against Iran have increased the amount of smuggling done through Khasab."

As we returned to port, our guide pointed out a selection of dhows tied to one another near the docks that had been seized by authorities due to their use in smuggling activities.

Well, that's about it for my day-trip to Musandam, Oman. I hope you've enjoyed learning a little about this unique region, and perhaps one day you'll be able to experience it all for yourself. I highly recommend it! As for me, I've got some homework to catch up on and a sunburn to sooth, but I'm definitely going to look into planning another excursion to Oman in the future--maybe an overnight camping trip, or maybe even a visit to Muscat!

Shukran! Ma'asalaama :)

~MH

Wednesday, March 20, 2013

Going Global: Part 2

Marhaban! Welcome to the second of my two Global Day-themed posts :)

As an amateur chef and lover of all things food, my experience at Global Day was akin to Christmas morning for a child. The majority of the pavilions had traditional snacks, sweets, and sips available for free or for a small donation, and by the end of the two-day event I was quite the full and happy person. They say gluttony is a sin, however, so as penance for my misdeeds, here are a few recipes for a selection of the various world cuisines I had the opportunity to taste last week. Bon appétit!


Egyptian Kushari


Recipe Source 


Ingredients:
Ø 2 large chopped onions
Ø  4 cloves of minced garlic
Ø  ¾ cup olive or vegetable oil
Ø  ¾ cup uncooked long grain rice
Ø  ¼ tsp red pepper
Ø  1 tsp cumin
Ø  1 can of tomato sauce
Ø  ¾ cup brown lentils
Ø  4 cups water
Ø  1  cup elbow macaroni
Ø  ½ cup white vinegar
Ø  1 cup of boiled chickpeas

Directions:
  •  In a large saucepan, put the lentils in water and bring it to a boil.
  •  Simmer over medium heat for 25 minutes then drain.
  • Add new water to the lentils and then add the rice.
  • Continue to simmer for 20 minutes more or until rice gets tender.
  • Fill a separate saucepan with water, add a little bit of salt and bring to a boil.
  • Add the macaroni to the boiling water and cook until it gets tender, then drain.
  • Put some of the vegetable/Olive oil and heat it up in a pan then add the garlic and simmer until its color starts fading.
  • Add the vinegar to garlic and bring it to boil.
  • After the vinegar boils with garlic, add the tomato sauce and some salt and pepper to taste, then add the cumin. Bring the mix to boil on high heat, then lower heat after it boils.
  • Put the rest of the oil, should be plenty, in another skillet and heat it up, then add the chopped slice onions and stir until it is brownish. Take it out of the oil and leave it aside.
  • Take a little bit of the oil used with the onions and out it on the macaroni and stir it until the macaroni gets the onions flavor.



Serving:


To serve it like an Egyptian; here is how to do so.

(Please keep in mind that you can always mix all the layers)
  •          Put a layer of rice and lentils.
  •          A layer of macaroni.
  •          A layer of the special sauce.
  •          A layer of the boiled chickpeas.
  •         A layer of fried onions.
 
Awamat (Lebanese Donuts)



Recipe Source 


Ingredients:

Donuts:
2 cups Flour
1 cup Plain Yogurt
1/4 teasp Yeast
1/4 teasp Salt
Oil for deep frying

Syrup:
1 1/2 cup of white sugar
1 cup water
1 teasp lemon juice


Directions:
  1. Dissolve yeast in a little warm water. Add yogurt, flour and salt and mix well with electric mixer until thick and creamy.
  2. Put mixture aside and let rise about 45 minutes.
  3. Heat oil well and drop mixture by teaspoonful. Take out of oil when golden brown and drain on paper towels.
  4. Making the syrip: Put sugar, lemon juice and water in a small pot and simmer for 5 minutes, then leave to cool 1 hour
  5. Drizzle with syrup on then donuts and serve.
Nigerian Zobo Drink

For this recipe, please watch the following short video. Enjoy!
 

South Indian Chicken Biryani



Recipe Source

Ingredients:



2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
 
Directions:
  • Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
  • Marinate the chicken with this mixture and keep aside for 3-4 hours.
  • Heat oil in a pan. Fry the onions until golden brown.
  • Add the marinated chicken and cook for 10 minutes.
  • Add 4 cups of water to the rice. Mix saffron in milk and add to it.
  • Add cardamom powder. Add the chicken pieces.
  • Pressure cook the rice. Mix gently.
  • Garnish with green coriander leaves and serve hot. 

---------------------------


~MH

Going Global: Part 1

Ahlan!

It's been a while since my last post, and for that I apologize. Midterms are a harsh mistress. To make up for it, I'm going to take a page out of Billy Mays' playbook and give you two posts for the price of one! And just this once, I'll even toss out the usual S&H charge ;) But I digress ...

Last week, I had the unique opportunity to visit four continents in just two days. And I'm not even jet-lagged. In fact, I never left campus. Enter Global Day.

 
Each spring, over 5000 students, representing 84 distinct nationalities, turn AUS's marble-clad main plaza into a global village of sorts, complete with intricately decorated pavilions and samples of traditional dishes and drinks. The displays take weeks to plan and construct, and the end result is quite spectacular. But that's not all. Global Day also includes an evening program in which campus cultural clubs perform songs and dances that embody the spirit and traditions of their heritage. This year marked the 15th installment of the beloved festival and showcased 30 countries, including the UAE, Brazil, Saudi Arabia, Kuwait, Armenia, Pakistan, Lebanon, Bangladesh, Palestine, Libya, India, Sudan, Russia, and Egypt, among others.

Words really don't do this event justice, and even photographs feel hollow, lacking the full spectrum of sights, sounds, and smells that I took in while wandering through the pavilions and watching the performances. Nonetheless, here are some of the highlights of my Global Day 2013 experience, complete with pictures. Enjoy!

Iraq



A replica ziggurat complete with a fountain (a temple built by ancient Mesopotamian civilizations) was the highlight of the Iraqi pavilion.

Saudi Arabia


The Saudi cultural club presented a traditional sword dance for the evening show (shown above), and their pavilion had samples of Arabic sweets, free copies of the Qur'an, and a booth where visitors could try on the local head scarf in addition to displays featuring Saudi arts and crafts. Rumor has it that one of the Saudi princes was a part of the performance ...


Syria


The Syrian pavilion (my personal favorite, design-wise).


Yemen

The Yemeni pavilion offered jewelry and trinkets for sale, and the hosts all wore traditional dress complete with Janbiyas (the curved daggers seen in the back of the above photo).


Somalia

While the decorations were cool, the best part of the Somali pavilion (other than saying hi to my Somali friend Rukia of course!) was the tea. I don't know what they put in this stuff (though Rukia has offered to make some for me in the future) but it tastes and smells absolutely amazing. There's a subtle hint of cinnamon to offset the herbal complexity, and if you truly want to appreciate the sensory experience, a single cup just won't suffice :)


Japan


I can't remember what these sausage-filled dumplings are called (they're similar to Gyoza but aren't made with wonton wrappers), but the chef at the Japanese pavilion had them down to a science. My taste buds left the booth of the Rising Sun quite happy. If I track down a recipe, I'll be sure to share it with you all!

EDIT: Google has informed me that the Japanese snack pictured above is called takoyaki.

India



The Indian pavilion sold biryani and fresh fruit juices and also offered free henna tattoos while you listened to a performance of traditional music, seen above. Good food, and good entertainment? Count me in!

------------------

I could go on and on about each of the 30 countries represented at Global Day, but in the interest of brevity, I'll spare you. If you want to see more pictures from the event, check out my photo album on facebook. That said, I promised you a 2 for 1 post, so head on over to "Going Global: Part 2" for more reflections on Global Day, this time with an emphasis on the culinary arts. If you aren't hungry now, you will be soon ... It's RECIPE TIME!

~MH

Monday, March 4, 2013

Liquid Love

 أهلاً و سهلاً!

In previous posts, I promised I'd get around to writing about some of the various beverages and dishes that form the backbone of the Middle East and North Africa (MENA) region's culinary and cultural tradition. To squeeze everything into a single post would be quite tedious, however, so I've decided to start by introducing you all to the various beverages you can find throughout the UAE and its regional neighbors. In later posts, I'll write about the many different cuisines one can find in the Emirates in addition to sharing some recipes so you can taste the magic for yourselves :)

So ... beverages. Where to begin? Well, in a country where temperatures average 70 degrees Fahrenheit in the winter and can reach 130F in the midst of the summer months, one might guess that ice cold drinks are the preferred antidote to the harsh rays of the equatorial sun. However, you might be surprised to know that several unique hot beverages are actually what many consider to have the most cultural significance from a historical perspective. With this in mind, I present to you the two hot drinks that are most commonly associated with Arabic/Middle Eastern culture: Coffee & Tea.

(Don't worry, I'll share some of my favorite local cold beverages at the end of this post as well!)

قهوة Qahwah (Coffee)

If you're a caffeine junkie like me, you might be familiar with the term "Arabica" as a designation for a certain species of coffee bean that is prized 'round the world for its distinct flavor profile. From this name, you might deduce that coffee is a very important part of Arabic culture. And you would be correct in that assumption. In fact, coffea arabica, which originated in Ethiopia, has been cultivated in Arabia for over 1,000 years. Today, each country has its own take on the classic beverage, but in most places there are two distinct preparations that reign supreme. And just so you know, if your idea of coffee is a triple shot skinny grande white chocolate mocha from that corporate giant hipsters love to hate, prepare to have your world shattered ;)

Arabic (Saudi) Coffee






































As you can see from the picture above, Saudi-style coffee is much lighter in color than the coffee most people are used to seeing. This is because Arabic coffee comes from beans that are roasted very lightly, giving the liquid a unique flavor profile as well as its hallmark caramel appearance. But what makes this drink so divine, in my opinion, is that spices (almost always cardamom, but sometimes saffron, cloves and/or cinnamon) are added to the steaming hot liquid before it it served. Another factor that makes this drink so unique is how it is traditionally served. If you visit an Arabic home, you will most likely be welcomed with coffee and dates. The coffee will be served by the host from an ornate pitcher, and you will receive a tiny cup full of the aromatic liquid, which you should hold in your right hand according to custom. After you finish, the host will refill your cup, and will continue in this fashion until you shake the cup from side to side to signal that you've had enough. Pretty neat, eh?

Turkish Coffee (Kahve)






































The above image illustrates the second major type of coffee in the Middle East: Turkish style. Compared to Arabic coffee, Turkish coffee is much more "intense." Its flavor and texture result from the process by which it is brewed. Dark roasted beans are finely ground then boiled in a pot with a little bit of sugar. The dark, robust liquid is then served into a small teacup, and the grounds are allowed to settle to the bottom (unlike the coffee we make, which is filtered before serving). The presence of the grounds gives the drink an amazing level of boldness and a heavier mouthfeel, which I absolutely love.

شاي Chai (Tea)






































Due to its proximity to tea-producing regions of the world as well as its heritage of British influence, tea is nearly as ubiquitous as coffee in the MENA region. It comes in all sorts of varieties, from minty Moroccan to bitter black, English Breakfast, and Earl Grey, but the most famous (at least in the UAE) is a concoction called Chai Karak (shown above). I've never been much of a tea drinker before, but after trying this beverage, I'm hooked. In fact, I'm fairly certain my veins are like 90% karak at the moment ...

Although karak is best experienced through the mouth rather than by reading words on a computer screen, this article does a good job of explaining the beverage phenomenon. And it even includes a recipe (which I've re-posted here for your convenience) so you can make your own!
  1. Combine a teaspoon of loose black tea and crushed cardamom with a cup of boiling water and boil for a couple of minutes.
  2. Remove from the heat; add milk till the tea becomes a creamy brown colour and sugar to your taste.*
  3. Place back on the heat and boil for a further two minutes.
  4. Serve hot!
*Note: Some recipes use sweet condensed milk instead of regular milk and sugar to get an even richer taste. To intensify flavor, you can add a few saffron threads, ginger or any other of your favorite spices.

Cold Beverages

Walk into almost any restaurant in the UAE and you'll likely find a wide selection of juices on the drink menu, made from all sorts of familiar as well as exotic fruits. Pomegranate, mango, guava, strawberry, passion fruit, lime, lemon ... even avocado! In addition to the large selection of flavors, what makes these juices special is that they're blended and served fresh. As a result, they have a lovely creamy texture due to the pulp that remains. And, on top of the freshness, you can ask for a ton of combinations, from the familiar (e.g. strawberry/mango) to the bizarre (e.g. avocado/lime). Among all of these juices, my personal favorite is lemonade blended with fresh mint. On a hot day, you simply can't beat this ice cold refreshment. As you can see from the picture below, the green color is unmistakable, and I should also mention that it just so happens to pair nicely with the local cuisine (lamb + mint anyone?).







































Well, that's it for this post. I apologize for any thirstiness or cravings that may have resulted from reading. And speaking of cravings ... I just might go get myself a steaming hot cup of karak from my favorite place down the street this very instant ...

~MH