Q is for Qatar: A story on food and love

Museum of Islamic Art in Doha, Qatar

Much like Oman, Qatar is the only country that begins with the letter "q". Funny thing is, those two countries are very close is distance, about the length from Columbus to New York. It is something about that region that enjoys establishing countries with odd letters.

Qatar is a peninsula situated off the Arabian Gulf and Suadi Arabia. The traditional food of Qatar, thus was suited to the lives of the nomadic tribes, who predominately consumed foods that were relatively available, such as indigenous produce and the animals that traveled with them,  and that could also be easily carried, such as rice and dates. 


The proximity to the Arabian Gulf makes fresh fish and seafood central to Qatar's cuisine. Many types of of fishy delectables are available in Qatar, such as lobster, crab, shrimp, tuna, kingfish, and snapper, which is often served with seasoned rice. Meat dishes are usually based on lamb and mutton, because of the historical tie to nomadic tribal influences. The traditional dish machbous consist of spiced lamb and rice and traditionally served from a large communal platter. Hareis is another popular lamb dish, which is prepared with slow-cooked wheat and tender lamb and seafood, and eaten with spiced rice (delicious, right?). For religious reasons,  Muslim Qatari never eat pork or drink alcohol, instead they eat halal meat, which has been butchered according to Muslim laws (neither alcohol or pork are served publicly). Milk from cow or goat is also used, and usually made into laban (yoghurt) or labneh (cream cheese). Rice and burghul ( bulgur wheat, like the one used in my Lebanon blog) are used to accompany meat and seafood dishes. 

machbous

Qatari desserts are normally enjoyed with a cup of coffee. Khabees is prepared using semolina, rosewater, cardamom, saffron, nuts, and dates.  Lugaymat is another popular dessert, resembles what American's would consider a donut. This sweet treat consist of fried dumplings sweetened with honey. The Qatari also have a twist to coffee with qahwa helw. Translated as "sweet coffee", this beverage is coffee infused with orange, saffron, cardamon, and sugar, and usually served on special occasions. 

lugaymat,
doesn't it look like donut holes?

The workday starts early in Qatar, breakfast usually being served at around 6:00am. The meal is light, and usually consist of olives, cheese, yoghurt and coffee (sounds good to me). 

Qatari breakfast

Lunch is the biggest meal of the deal. People usually come home during the middle of the day and consume a large meal of appetizers, fish or lamb, salads, veggies, bread and fruit, and then take a nap, then go back to work well rested and fed (I think these people are on to something. Imagine how much happier people at work/class would be if they weren't all cranky from sleep and food deprivation!). Dinner is served late, and is usually light, unless during Ramadan, where they feast when the sun goes down, or on special occasions. Many people eat without silverware, instead using bread as cutlery and scoop the food. The people of Qatar also prepare most of their meals by hand, because they believe the hands give the food a good energy.


Globalization is effecting the way people eat around the world. In Qatar, American fast food is becoming  increasing popular, and it was ridiculously hard to find any information on traditional Qatari cuisine. I find it super important for people to keep a tight grip on traditional cuisine because essentially that is the way people should be eating. If traditional diets weren't healthy diets, the people who follow it wouldn't still be around! To quote one of my favorite books, Michael Pollan's Food Rules, one should "pay attention to how a cultures eats as well as to what it eats...(because) traditional diets are more than the sum of their food parts"


RECIPE TIME!!!


This week I learned a lesson in love. I should have taken a page from Qatari cooking because I did not make this weeks food with much love. I was on a time crunch, so I prepared my food in a flustered state, thus not giving it a good energy, which was clearly tasted in the food. Being Easter weekend, I wanted to make something that I could share as an appetizer. I found a recipe for a Qatari dip, motabel, which is similar to hummus, but made with roasted eggplant. The dish was not by any means awful, but I felt could have been better, with time and love. So try the dish, and tell me what you think!

Motabel

serves 6

Ingredients:

• 3 medium eggplants
• 1 tablespoon olive oil
• 1/3 cup tahini paste ( I finally splurged and bought some!) 
• 1 tablespoon minced garlic
• 4 tablespoons fresh lemon juice
• 1/2 teaspoon coarse salt
• 1/2 teaspoon pepper
• 1  green chili pepper (more or less depending on taste)

Directions:

1.  Preheat oven to 400 degrees. Place eggplant on lightly greased baking sheet. Roast for 30 minutes, or until eggplant is tender. Once roasted, remove from oven and allow to cool.
2.  Once eggplants have cooled, peel the skins or scoop the eggplant from the skin with a spoon. Set aside.
3.  In a food processor, combine and blend tahini, garlic, and peppers. Add in eggplant and blend well. Add in olive oil.
4. Remove from food processor and place in serving bowl. Stir in lemon juice and sprinkle with salt and pepper.
5. Refrigerate and serve with pita bread/chips. 

My sister, Jennifer, enjoying motabel

P is for Poland: Pieorgi with butter and cheese, oh my!

So, thanks to the "man" who cut some funding for workstudy I was recently stripped from my cozy office job. Not only do I not get to hang out with my most favorite people (Angelett and Chinwe) I no longer get paid to do my homework. So, off I was, into the real world,as a broke college student, trying to find a part time job in a suffering economy...great. With no car, and not a very flexible schedule, Hubert, from Hubert's Polish Kitchen in the North Market decided to give me a shot.

If there is one thing I learned about Polish cuisine, it is not a place for the calorie-conscious vegetarians.  A Polish diet is very “meat-centric”, and I swear, every time I turn around cream, butter, or sour cream is being added to something. Situated next to powerhouses Russia and Germany, Poland’s food customs are influenced by the many political alliances if was forced to form throughout its history.

More than half of Poland’s land is used for farming. The southern region is rich with minerals that provide the fertile soil for cereal grains, such as wheat, rye, buckwheat and barley. Other important agricultural products include, potatoes, turnips, garlic, onions, parsley, beets, cabbage, carrots, mushrooms and cucumbers. Cucumbers are often seasoned with dill and pickled, to make delicious, world-renowned pickles, or mixed with sour cream as a salad. Cabbage is also fermented to make sauerkraut, which can be used in a variety of ways, including in stews. An assortment of vegetables were limited until the Renaissance when Polish ruler, King  Zygmunt, married Italian princess Bona Sforza. She brought Italian food customs to Poland, including the introduction of salad, wloszcycna (“Italian things”). Many Polish vegetables have Italian originated names, such as “pomidory” from the Italian “pomidoro” for tomatoes.

galumpki, stuffed cabbage rolls 

Pork is the most popular meat. It is usually made into sausages or breaded and fried to make pork cutlet. Poland’s national dish is bigos, a meat stew. Game and wild birds, such as pheasants and wild boar, are also very popular in traditional Polish cooking. Once while at work a customer asked if we could make czernina. I told him I wasn’t sure, and asked him what it was. To my shock czernina is fresh duck blood soup, a Polish delicacy. He proceeded to tell me (in detai)l how the only way to make this soup was to basically take a live duck and cut his head open and drain his blood  into a bowl (I think I will pass on the czernina).  He also then told me when he was young boy in Poland, the fairs would have ponds of live ducks, and for a few coins you could get rings and attempt to toss them around the ducks neck. If you succeeded you would take the duck home and eat him (I would probably make this duck my friend). Now in days kids just win a goldfish, but I think this is for the better.

Mielone

Making Polish cuisine is generally very time consuming and demanding in preparation (I have to go into work at 7am on Sunday to prep food for customers the really don’t show up till about 11am).  Most things are made completely by scratch, even the stock. Vegetables are usually boiled and meat is either fried or stewed. Spices used to liven dishes include: marjoram, dill, caraway, parley, oregano, and pepper.

A popular drink in Poland is mead (fermented honey wine). Pete, my boss’s brother, told me that the mead in Polish is delicious and often flavored with fruit and spices.  Poland’s cold climate does not allow for the best cultivation of grapes, so fermented honey became the drink of choice. It was a favorite among the noble class and it was even said that Prince Leszek I the White explained to the Pope that Polish knights could not participate in a crusade as there was no mead in the Holy Land. Fruit drinks are also very popular in Poland, including a rather unique blackcurrant juice. I was also informed that buttermilk is often drunk, especially in the summers with potatoes. Apparently, it is also good for hangovers.

Wild berry juice from Poland

Polish mead

My time at Hubert’s Polish Kitchen has not only helped my pay my bills, but has also taught me about Polish food, customs and people. Pete let me in on a little Polish tradition just in time for Easter. Instead using chemical enhanced food dye to color Easter eggs, the Poles use the natural colors of beets, carrots, and onions to dye the eggs. With a needle you then carve designs into the egg, then you eat it. I have also learned that the Polish are extremely hard workers. My Polish bosses have lived through communist Poland and have experience the hardships that come from having your personal freedom invaded. Pete even once told me that he worked at a labor camp. Hubert has also has had his fair share of sadness in his life, yet he continues to push forward each day with a smile on his face, telling jokes, and working to serve the only Polish food available in Columbus. He puts the “heart” in his hearty Polish food (oh, I love puns). So, stopping counting the calories and eat a pieorgi. 

RECIPE TIME:

I had a pierogi party this week at Angie and Helen's house (my sister also came, but only peeled potatoes). It was delicious, but extremely time consuming. Unless you have about 4 hours to kill, I suggest you employ a small army to help create these delicious, buttery, Polish dumplings. What is also so great about pierogi, other than the flavor, they can easily be frozen and used for a future time. The recipe for the dough is the one from work. The filling is a bit different. I wanted to use of the Monterey jack cheese I had, so I used that instead of the traditional white cheddar, or the cream cheese used at work. My pieorgi, although not as rich as the ones from work, where delicious, but after I spent so many hours making them, I didn't even really want to eat them ( I ate  two anyways). But they make great drunk food, or I-need-a-quick-meal food, or I-am-writing-my blog-late-at-night snack. Basically, they are always good. YUM!

Pierogi

makes 40-50

Ingredients:

• 6 potatoes, peeled
• 80z cheese (any kind will really use)
• 2 onions, sliced
• 4 cups of flour
• 3 eggs
• 1 1/2 cups sour cream
• 1 1/2 cups butter, soften and divided
• salt and pepper

Directions:

1. In a large bowl, add a dash of salt to the pepper and sift.
2. Add the eggs, 1 cup of sour cream and 1/2 cup of butter to the flour. Mix until it form a dough. If it is too dry add a little warm water.
3. Knead the dough. Wrap the dough with plastic wrap, and chill it for a minimum of 20 minutes.
4. While the dough is chilling, peel and boil the potatoes.
5. In a saucepan sauté butter and caramelize the onions. 
6. Once the potatoes are soft, add cheese, half of the caramelized onions, the rest of the sour cream, and 1/2 cup of butter. Mash until smooth and mixed. Place in the refrigerator to chill for about 20 minutes. 
7. Roll the dough out, using flour to cover the surfaces, and cut out large circles (about 4-5 inches in diameter, we used the tops of cups). Also, begin boiling water and set oven to 325 degrees. 
8. Take a spoon full of the potato mixture and place in the center of the circle. 
9. Fold the circle in half and pinch the edges together with warm water.
10. Place finished pierogi in boiling water. 
11. Once the being to float, shock in cold, ice water.
12. Place the pierogi in a baking sheet with the rest of the butter and the remainder of the caramelized onions.
13. Bake until crispy, about 15 minutes. Enjoy with a dollop of sour cream. 

O is for Oman: Curiosity killed the Cardamom

I'm sure most of you have already figured it out, but Oman is the only country in the world that starts with "o", but do you know where Oman is located?? Oman, officially The Sultanate of Oman,  is the second-largest country in the Arabian Peninsula (about the size of Kansas). It is situated near Saudi Arabia and surrounded by the Persian Gulf, the Gulf of Oman, and the Arabian Sea.

Omani food, like most Arab cuisines, comprise of rice, vegetables, chicken, fish, and mutton. However, Omani food is not as spicy as other Asian countries, and focuses more on marinades.  Using the right amount of spices is key in Omani cooking, both for the taste and the color of the dish. Food is often spiced and marinated with cardamom (lots and lots of green cardamom), red pepper, turmeric, coriander, cumin, ginger, garlic, nutmeg, cinnamon, lemons, limes, garlic, cloves, dates and saffron.The main meal is eaten during midday and revolves around rice. Meals usually consist of a large plate of rice with a type of sauce, usually tomato based, served with meat and veggies. 

  

Omani culture is known for their hospitality and kahwa, coffee, symbolizes their cordiality and is an integral part of Omani culture and cuisine. Kahwa, is a dark coffee with cardamom, and nutmeg, served with either a side of dates, halwa, a sticky, sweet dessert made with brown sugar, honey, spices, and nuts, or lokhemat , balls of flour and yeast flavored with cardamom, deep fried, and then served with lime and cardamom syrup.

cardamom

The Ramadan moon over a mosque

As an Islamic absolute monarchy, Oman, and her cuisine, is influenced by the principals of Islamic religion. Although meat is a large part of an Omani diet, pork is not eaten because it is prohibited by Islam (sorry no bacon). Ramadan is extremely significant in Omani culture. Ramadan is the month where the Quran was first revealed to the Prophet Mohamed. During Ramadan, Muslims fast from dawn to sunset for the sake of God and to learn humility, patience, and spirituality. When the fast ends at sunset, families gather together for an Iftar feast. Two of the most popular traditional dishes are served after Iftar (the breaking of the fast), Sakhana, a sweet stew made of wheat, date, molasses and milk, and Fatta, meats and vegetables, served with Khubz rakhai , thin Omani bread made from unleavened dough. Another meal eaten on festive occasions is Shuaw. The method tp prepare shuaw is elaborate and  takes the participation of entire villages. The dish consist of a whole cow or goat marinated with red pepper, turmeric, coriander, cumin, cardamom, garlic, and vinegar, and then wrapped in sacks made of dry banana or palm leaves. These sacks are placed in a pit dug in the ground to create a special oven and covered for 24-48 hours. 

Although, I didn't have much of choice in what country to write about this week I still enjoyed learning about Oman and Islam. Muslim culture and religion is still a very touchy subject in the U.S. I don't think many people connect Islam to hospitality, but Omani cuisine is great example of how friendship is a major part of Islamic culture.  

RECIPE TIME:

As one can assume there isn't many, or actually any, Omani restaurants in Columbus, Ohio. So instead I did much more extensive research on recipes and splurged on cardamom and saffron, two of the most expenses spices known to grocery stores. I found many Omani message boards that provided a plethora of recipes. I really wanted to make kahwa because it was mentioned on every single website I saw, and because it is such an important part of Omani culture. And what goes better with coffee than breakfast! I was excited to make a breakfast, because it is my favorite meal of the day, and I haven't made a breakfast meal yet. To my disappointment, I don't think I like cardamom. Cardamom has a very strong, bitter-savory, flavor. Although it is in chai tea, which I love, I think the other flavors must hide the cardamom. So, I wasn't a huge fan of the food, but that okay, because I still loved learning about the culture! And if you love cardamom then you will love these dishes!

Swayweih

serves 1

Ingredients:

• 1 cup of vermicelli* pieces cut to 1/2 in pieces
• 2 tbsp butter, divied
• 1/4 onion, diced
• 2 tbsp dried coconut
• 2 tbsp sugar
• 2 eggs
• 1/2 tbsp ground cardamom
• 1 large pinch of saffron

*a type of pasta

Directions:

1. Saute the chopped onions in butter until lightly browned.
2. Remove the onions from the pan and place in a bowl.
3. Scramble the eggs in the same pan.
4. While the eggs are cooking, bring water to boil and add vermicelli. Cook till al dente (still a bit firm)
5. Place scrambled eggs with onions. 
6. In the pan melt the remaining butter with cardamom, saffron, sugar, coconut, onions, and eggs.
7. Drain vermicelli and add to the pan.
8. Serve warm.

Kahwa

makes 2 cups

Ingredients:

• 3 tbsp of coffee
• 1 1/2 tbsp of sugar 
• pinch of cardamom
• pinch of nutmeg

Directions:

1. Bring water to boil 
2. Add sugar and stir until it dissolves
3. Add cardamom and stir.
4. Add coffee and then nutmeg.
5. Add more sugar to taste.

N is for Nigeria:

There are some countries that I have been just dying to write about...and Nigeria is one of them. Why Nigeria? Well the answer is simple...some of the most amazing people I known are either from Nigeria or of Nigerian descent, and coincidentally N week fell on the same week on of their birthdays. So, this is a tribute to my beautiful, intelligent, oh-so-amazing Delta Xi Phi daughter Layinka. Happy Birthday gorgeous ( I hope this makes up for not going out with you on your birthday)(In my defense....there was a blizzard that night).

Layinka and I 

Alright, now on to the food.

I think what will make this post interesting will be the way it is juxtaposed to Ghana, one of Nigeria's neighbors. Although both countries are West African, there food is still distinctively different, namely because of their histories. Nigeria's coast line was ideal for Portugese explorers and traders to bring African slaves into the Americas. While on their journeys the European travelers brought to Nigeria beans and maize from the "New World" and seasonings, like nutmeg and pepper from Asia. Nigeria's tropical climate allows for the flourishing of exotic fruit, such as mangos, bananas, pineapple.

So what is Nigeria's national dish? The answer is not simple, and will differ depending on who you ask. Nigeria is one of the world's most ethnically diverse nations in the world. The Hausa and Yoruba make up around 21% of the population, the Igo/Ibo make up 18%, the Fulani, about 11%,  the Ibibio around 5%, and other various group make up the remainder. Groups have different customs, traditions, and religions, each with their own favorite dishes. Research has told me (and someone correct me if I am wrong) that the Igbo/Ibo people from the Eastern part of Nigeria use a good amount of pumpkins and yams. However, these are not the yams that you see in Giant Eagle, these yams are pale and sweet. Near the coast, seafood stews are very prevalent because it provides a great source of protein.

I was a bit disappointed with the lack of information that I found in libraries/internet about Nigerian food.  But after my visit to a Nigerian market (which I will say more about later) and making Nigerian stew I learned that Nigerian food clearly represents its people. The diverse populations of Nigeria is summed up in the colorfulness of Nigerian cuisine. Oh yea, and its delicious!

RECIPE TIME:
This week I went to the West African restaurant I failed to go to during Ghana week. With an ensemble that constituted of Kelly, Angie, Emil and a new comer, Mark. We all got different things, and I did't even choose mine. I told the waitress I didn't like spicy food, and she brought me beef stew. Angie got seafood stew with okra. It was delicious but the okras production on slime was off putting. Mark, being adventurous, got goat stew. Everyone also got ginger drinks, but as the cautious girl I am, I waited until everyone got their drink before I ordered my own. Good thing I did, because it was sppppiiiiicccyyy! It was basically fresh ginger root and water. So, Emil and I, went on adventure to find me something to drink. That adventure was basically ended in two seconds, when we entered Intercontinental, located right next door to Drelyse African Restaurant. We were amazed by everything...the ginger beer (which I bought), all the exotic spices, vegetables, the fresh and dried fish, and especially the Nollywood films (Think Nigerian+Hollywood. Emil was completely fascinated by the massive collection). While talking to one of the owners, Esther, in walks in a tall, handsome, man with glowing smile..a smile I have seen before. It turns out the beautiful creature recognizes me as well, as he was a bartender at a bar I frequent. After a while of chatting we exchanged numbers, and he agreed to treat how to cook Nigerian food. So thanks to Nigerian food, I have a new (cute) friend.

Nina :)

Sunday's dinner was a feast. Thanks to my amazing former boss, Chinwe, I got a delicious recipe for beef stew. She said I could substitute beef with basically anything, so I did. I made it with cod fillets, because I saw cod in the Nigerian store, and because I haven't made a fish dish yet. My friend Nina is an amazing baker, and she made chin chin , which I can describe as a Nigerian donut. It is basically delicious fried dough, deep fried, and rolled in powered sugar. Our meal was lavish, so we decided to share with Angie's neighbors...and there was still extra...so it doubled as lunch for me the next day. I think what made this food so good was not only the recipe, but the company and the atmosphere. It was  well anticipated warm spring evening, cooking with fun people, all of us contributing to the dish, and then also being able to share our labor of love...it was perfect.
*Sorry about the photos, I forgot my camera so I had to use my phone

Fish Stew

serves 5

Ingredients:

• 2 fillets of cod, cut in medium pieces 
• 2 cans of whole, peeled tomatoes
• 1 white onion, diced
• 1 red pepper, diced
• chicken bullion
• rice
• rosemary
• curry powder
• thyme
• cumin
• oregano
• parsley
• salt, pepper, oil 

Fish stew with rice 

1. Cook rice according to package
2. Heat 1 cup of oil in a saucepan
3. Add tomatoes and cook in the oil until tomatoes are soft and loose their color.
4. Add rosemary, curry, thyme, parsley, cumin, oregano, parsley, salt, pepper, 2 chicken bullion cubes and any other seasoning you may like. There is no real measurement. Add seasonings to your taste.
5. In another pot, cook fish with onions and enough water to get  stock and cover the fish and onions. Season with salt, pepper, and chicken bullion.
6. When the fish is cooked, add fish to the tomato mixture, and enough stock to make a good stew consistency. 
7. Simmer for about 15 minutes and serve with rice.

Voila! Enjoy with chin chin and friends :)

chin chin