Day 14-Bahrain - click on link below for recipe - Up Next, Bangladesh

First off, how many can name Bahrain's geographic location, much less it's ancient history and culinary traditions? Once again, I'm totally humbled (and a little humiliated) by my lack of awareness of a country whose history dates back 5,000 years. Known as Dilmun to the Sumerians, Bahrain is considered by many to be the first great civilization of the Middle East.   The name Bahrain means "The Sacred Land" or "The Land of Life," possibly because it's a verdant island amidst many desserts. Some say this island was the inspiration for the Garden of Eden - how cool is that?!

First of course, it's location, since I firmly believe that you can't know who you are you in relation to others until you know where you are:

 

Over the centuries,  Bahrain was a vibrant trading and commercial center at times occupied by Babylonians, Assyrians, Greeks, Romans, Persians, Portuguese, and British. In 1971, Bahrain's full independence was proclaimed and in 1973 a new constitution was produced, making Bahrain it's own independent country. Yay!

So now the food. As always, I like to try to find traditional food that best represents the true flavor (get it?) of the country. I decided to make Machbous, Spiced Fish with Rice. As in many of the countries in the Asian and Arabic countries, rice is the starch that binds the dish - in fact, in every country thus far, rice is a major staple. The spices in combination produce a heady, aromatic scent that is so different from Western spices and transports me via my olfactory senses to distant lands.

But before I get into the recipe, I MUST give a MAJOR shout out to the Holliston Superette, my local butcher shop that has been an invaluable resource to me as I've embarked on this project. Hereto-with, "my" Superette:

 

The Holliston Suprette - A Real Life, Full Service, Seriously Awesome Butcher Shop and Marktet

 

Chris, who runs the show and makes the place fun

 

Original Memorabilia on the walls

Now for the Food...an exotic combination of spices

Haddock (fresh off the truck) and Parsley

A slightly over exposed photo of Machbous - delicious, light, aromatic and healthy!

And now for the recipe, Machbous which is Bahrain's most traditional dish. It can be made with lamb or fish, served with rice.

Machbous

• 1 tsp. ground black pepper
• 3/4 tsp. ground corriander
• 3/4 tsp. ground cinnamon
• 3/4 tsp. ground cloves
• 1 tsp. ground cumin
• 3 cardamon seeds
• 1/8 tsp. ground nutmeg
• 1 1/2 tsp. paprika
• 2 lbs. fish or lamb
• salt
• 2 Tbsp. oil
• 2 onions, chopped
• 1 can diced tomatoes
• 2 Tbsp. parsley, chopped
• 1/2 tsp. grated lime peel .....(people, anything with lime rocks)
• 1/2 tsp. ground turmeric
• 2 cups rice
• 3 1/2 cups water

Mix the black pepper, coriander, cinnamon, cloves, cumin, cardamon, nutmeg and paprika and set aside.

Saute the onions in the oil, add the lamb or fish and cook till brown (if you're using fish, only cook for a 2-3 minutes). Add the spice mixture, the tomatoes, parsley, lime and turmeric. Mix well, bring to gentle boil, then reduce heat and simmer covered (15 minutes for lamb, 5 minutes for fish). 

Serve over rice and enjoy! Final assessment - a delicious, simple, satisfying meal I highly recommend!

Day 186! United Arab Emirates-Garlic, Thyme and Lemon Pita Bread - Up Next, United Kingdom

If I had any resolve at all, I'd be finishing our taxes. But let's face it, when it comes to doing taxes, it takes very little to distract me from the pain. So, it's a good thing I happened on this A-mazing recipe for garlic, thyme and lemon pita bread from the United Arab Emirates (UAE), because one more minute of number crunching and sifting through piles of paper (hello, husband? thanks so much for the wad of gas receipts), would have done me in.  I will NEVER buy pita bread again. This was super easy - the whole process took about 45 minutes from start to finish. And, if I could only describe the combination of lemon, garlic, olive oil and thyme, you'd high-tail it to your kitchen to try. But I can't. Words fail me - it's that sublime. I had it for lunch with a dish of humus, topped with parsley, pine nuts and a drizzle of olive oil. And tomorrow morning, I'll toast it for breakfast. What taxes?

Map Courtesy of Lonely Planet

The United Arab Emirates (UAE), is a country in the South East part of the Arabian Peninsula in Western Asia on the Persian Gulf. The country shares its borders with Oman and Saudi Arabia and its maritime borders with Iraq, Kuwait, Bahrain and Iran. The UAE constitutes a federation of seven emirates, which are each governed by a hereditary emir and a single national president. The earliest human evidence dates back to 550 BC. Trade in this beautiful country mainly consisted of copper, then later camels, pearls and wares brought by seafaring merchants. Until gaining independence and a constitution in 1971, the country was ruled by the Portuguese, followed by Europeans until the UK formed the Trucial States in the 19 century.  Now, a powerful and oil rich country, the UAE is home to a strong economy and plentiful natural resources, as well as resurgence of nearly extinct animals like the Arabian oryx, leopards, coastal fish and mammals. Islam is the country's official religion and Arabic the language.

Owing to the country's dry climate, vegetables are grown, but are not a significant part of the diet, which is a blend of Middle Eastern and Asian traditions. Meat, grains, dairy, sea food, chicken, goat, mutton and lamb are all enjoyed, usually in the form of stews or grilled meats and kebabs. Saffron, cardamom, turmeric, thyme are the primary spices that flavor the food. Delicious yeast breads, rice, cheese, dates and date syrup, eggs and sesame seeds as well as kabsa, falafel, shawarma, kebobs and tea are just a sampling of the rich and interesting culinary variety this country offers.

 

Garlic, Thyme and Lemon Pita Bread (Recipe Adapted from Celtnet)

Ingredients: 6 garlic cloves, very finely sliced
2 tsp dried thyme, ground to a powder
2 tbsp finely-grated lemon zest
4-4-1/4 cup white flour
3 tbsp sugar
1 tbsp salt
4 tsp. dried, active, yeast
1 tbsp. olive oil
1 -1/2 warm water (about)

Fry the garlic in 2 tbsp olive oil until just browned then transfer the garlic and oil into your mixing bowl and allow to cool.
Meanwhile, pre-heat your oven to 425 F and place your baking tray in there to keep warm.
Mix all the dry ingredients together (including the yeast) and add to the bowl containing the fried garlic, along with the thyme and lemon zest.
Add the oil and half the water and mix together.
Now add just enough water so that the ingredients come together as a soft, pliable, dough.
Turn the dough onto a floured surface and knead for 10 minutes, until smooth and elastic.
Wrap in plastic wrap and set aside to rest for half an hour. Once the time is up, divide the dough into 5 balls. Use a rolling pin to roll each one of these into flat ovals about 1/8-inch thick (ie pitta bread shapes).
Wrap any remaining dough in plastic wrap so they don't dry out.
Take the hot baking tray out of the oven, lie your two pita breads on the tray and immediately replace in the oven. Bake for about 4–5 minutes, or until risen and only just colored.
Immediately remove from the tray and leave to cool under a cloth (this prevents them from drying).
You can either freeze until later or re-heat that day to eat. Continue cooking the remaining pita breads until all 6 are done.






© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Day 156! Saudi Arabia - Fish Kabsa with Cilantro and Pine Nuts - Up Next, Senegal

Few smells and spices transport me to a place is quickly as Middle Eastern cooking can. Now, I have never been to the Middle East, but in my highly over active imagination, the aromas that wafted from my kitchen while grinding tonight's Arabian Spice mix and simmering a big pot of Fish Kabsa transported me to Saudi Arabia in a super magical way. Plus, my hands are totally stained yellow by the turmeric I knocked over, so you could say my body has been transported as well. No Star Trek transponder needed.

Sometimes referred to as "The Land of Two Holy Mosques" in reference to Mecca and Medina, the two holiest places in Islam, The Kingdom of Saudia Arabia is the largest country in the Middle East. The country borders Jordan, Iraq, Kuwait, Qatar, the United Arab Emirates, Oman and Yemin and is connected to Bahrain by the King Fahd Causeway. To the northeast, is the Persian Gulf and to the West, the Red Sea. Founded in 1932 by Abdul-Aziz bin Saud, the country is an absolute monarchy. This beautiful country also boasts the largest oil reserves and exports in the world.

Cuisine in Saudi Arabia is heavily influenced by nomadic traditions that began with sheep and goat herders. Although the country is now well developed and most no longer follow the nomadic ways of life, traditional food continues to be an important part of Saudi life and customs.  Dates, flat breads, hawayij (a spice blend) are all enjoyed along with grilled lamb, goat and chicken, falafel, humus, kabsa and of course, strong brewed coffee -- by no means an exhaustive list!  The country now produces all of its own dairy and most of its vegetables, but strict Islamic principles dictate dietary restrictions of pork and alcohol consumption.

The Basics: Pollock, Cilantro, Garlic and Onions and Basmati Rice

Arabian Spice Mix - A Heavenly and Aromatic Blend

Toast up the Pine Nuts

Layer the Fish on top of the Rice and Cook for about 20-30 Minutes (until rice is tender but not mushy)

Fish Kabsa (Adapted from Food.com)
(4-6 portions)

2 lbs. white fish, cut into medium chunks
2 Tbsp. tomato paste
6 cloves garlic, chopped
1 large onion, sliced
2 cups basmati rice, soaked
3 cups water
1 tsp. vegetable bouillon or base
Sea salt and freshly ground pepper
1/2 Tbsp. Arabic Spice mix (recipe below)
4 Tbsp. butter
1/4 cup pine nuts, toasted in a dry frying pan
1/4 cup cilantro

In a heavy, large pan,  heat and add butter, onions and garlic and cook until tender.
Add Arabic Spice mix, blend well.
Carefully add fish and cook half-way on each side until lightly pink-white (about 1 minute).
Remove fish onion mixture from pan and set aside.
Add tomato paste, vegetable base to pan, cook a little and add rice and water.
Carefully place fish mixture back on top of rice.
Raise heat to high to bring to a full boil, then cover and reduce heat to simmer.
Cook covered until rice and fish are cooked.
Arrange on platter and top with cilantro and pine nuts and serve with green salad.

Arabian Spice Mix (Adapted from Food.com)

1 tsp. turmeric
1 tsp. coriander
1 tsp. black pepper corns
1 tsp. cardamom
1 tsp. ginger
1 tsp. fennel seeds

Blend in a mortar and pestle until crushed.
Store extra in an airtight jar.

Final Assessment: A wonderful, one pot meal that scented the house with a heavenly aroma of spices. The dish was satisfying, healthy and the addition of pine nuts and cilantro was a really nice touch. Served along-side a green salad, this was an excellent meal. We loved it!



© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved