Kulfi is an Indian Ice cream. It is condensed milk frozen in conical shaped container and served on stick as dessert. It is believed to have originated during Mogul Empire in India in 16th Century.
You need:
1 litre milk
30 gm moong dal
5 gm corn flour
100 gm Sugar
8 green cardamom
Few pistachio for garnishing (optional).
Method:
Remove the shells of the pistachios and chop them finely. Set them aside for garnishing.
2. Wash and soak moong dal for about 2 hours. Grind to a fine paste.
3. Add the corn flour and mix well.
4. Grind sugar and cardamom together.
5. Sieve the mixture and discard the skins of the cardamom if any. Set aside
6. Bring milk to boil in a heavy pan.
7. Lower the heat and let it simmer until milk reduces to half.
8. Switch off the heat.
9. Add the moong paste and mix well.
10. Switch on the heat again to medium and continue cooking until the mixture begins to thicken.
11. Add the sugar. Keep cooking and stirring until the mixture is thick enough to cover the backside of the spoon.
12. Remove the pan from the heat. Strain and cool the mixture.
13. Fill the kulfi moulds with the mixture and then cover them.
14. Refrigerate for about 2 hours till the kulfis are partially set.
15. Take the kulfi tray out of the freezer.
16. Insert sticks at the centre of each kulfi. Partially set kulfi will hold the sticks vertical.
17. Cover it with foil and refrigerate again for 6-8 hours to set completely. Overnight is always best.
18. To remove the kulfis – dip a kitchen cloth in hot water. Wring and wrap around the moulds.
19. Hold the stick and give a slight twist. The kulfi will come out easily.
20. Do the same for the others. Sprinkle few chopped pistachios and serve chilled.
Tips:
The recipe calls for 30 gm of moong dal which is too small a quantity for wet grinding, so I took 60 gm.
After washing, soaking and grinding into fine paste the moong measured 141 gm.
Divide the same into 2 parts of 70 gm each.
Used one part and kept the other half in the refrigerator for future use.
Lebanon is a country in West Asia, located in the Mediterranean Basin. Its capital is Beirut.
It has a long coastline along the Mediterranean Sea to the west, and shares borders with Syria to the north and east, and Israel to the south.
A Few Wonders of Lebanon
1. Baalbek Roman Ruins: Baalbek’s ancient Roman temples are some of the best-preserved in the world, with massive stone columns and intricate carvings. A testament to Lebanon’s rich history.
2. Cedars of God: The ancient cedar forests in Bcharre are a symbol of Lebanon’s natural beauty and resilience. Explore the majestic trees and stunning mountain views.
3. Byblos Ancient City: Byblos is one of the oldest continuously inhabited cities in the world, with ruins dating back 7,000 years. Explore the ancient harbor, castle, and narrow streets.
4. Jeita Grotto: Jeita Grotto’s stunning limestone caves feature breathtaking rock formations and an underground river. The lower cave is explored by boat, while the upper cave reveals cathedral-like chambers. A natural wonder of Lebanon.
People of Lebanon
The people of Lebanon are known for their warmth and hospitality, reflecting the country’s rich cultural heritage and history. With a mix of Arabic, French, and Mediterranean influences, Lebanese people are proud of their traditions, food, and vibrant culture.
Traditional Dress of Lebanon
Lebanon’s traditional dress is a beautiful blend of Mediterranean and Arabic styles. Women wear the “Thawb” (long, embroidered dress) often with intricate patterns, while men wear the “Kaftan” or “Dashdasha” (long robe). These outfits are often seen during festivals and celebrations, showcasing Lebanon’s rich cultural heritage
Pulses and Recipes
Lebanon cultivates pulses like chickpeas, lentils, and fava beans, mainly in the Bekaa Valley. Production focuses on local consumption, with farmers using traditional and modern techniques. Pulses are a key protein source in Lebanese cuisine.
Moujadara is a classic Lebanese comfort dish of lentils and rice, topped with piles of caramelized onions.
Traditionally it’s made with brown or green lentils, this version uses black lentils for extra beauty, I used our Indian whole black urad dal, similar to the gourmet black beluga lentils, for that striking dotted effect. We call this variation “Moujadara with black lentils”. The name moujadara comes from the Arabic word for “pockmarked,” referring to how the dark lentils dot the rice. In Lebanese homes, it’s a humble, filling meal made from just a few pantry staples.
Let’s cook Moujadara, Lebanese rice and lentil dish with black lentil today.
Moujadara (Black lentils) Lebanese Lentils & Rice
Moujadara is a humble yet deeply comforting Lebanese dish made with black lentils, rice, and warm Baharat spice. What makes it truly special is the crown of slow-caramelized onions on top…. sweet, crisp, and golden. Moujadara is often served with cool curd and a fresh salad.
You need:
100 gm black lentil (Black urad)
100 gm basmati rice
2 onions
1 tsp Baharat spice*
Salt to taste
2 tbsp olive/refined oil
Method:
Wash the black lentils well and soak them overnight.
Drain and rinse the soaked lentils.
Add them to a pot with 2 cups of fresh water and ¼ tsp salt. Simmer until they’re just tender.
Drain any excess water and set the lentils aside.
5. While the lentils are cooking, wash the rice well and drain it. Set aside.
6. Finely slice the onions and keep them aside.
7. In a pan, heat 1 tbsp of oil over medium heat.
8. Add 1/3 of the sliced onions and sauté until they turn translucent.
9. Stir in 1 tsp Baharat spice (the 7 to 10spice blend) and fry for a few seconds until fragrant.
10. Add the washed rice and sauté for about a minute.
11. Then add the cooked lentils and mix everything well so the flavours coat the rice.
12. Pour in 1½ cups of warm water to the fried rice-lentil mixture.
13. Adjust salt to taste and bring it to a boil. Once boiling, reduce the heat to the lowest setting.
14. Cover and simmer for about 20 minutes. Check if the rice is cooked.
15. If it needs more time, splash in a little hot water and cook a bit longer. Once done, gently fluff the mixture with a spoon to keep the grains and lentils separate.
16. Heat 1 tbsp of refined oil in another pan over medium-low heat.
17. Add the remaining sliced onions and cook slowly, stirring often, until they’re deep golden and caramelized.
18. Pour the caramelized onions over the cooked rice-lentil mixture and gently mix to combine.
Moujadara is ready to serve! It goes beautifully with cool curd and a fresh salad on the side.
*Baharat spice: I used Baharat in mine — it’s a Lebanese 7 to 10 spice blend that adds so much warmth. But don’t worry if you don’t have it. Cumin, coriander, and a pinch of allspice work beautifully too. Use what you have in your kitchen.
Officially known as the Hashemite Kingdom of Jordan, this Arab country sits in West Asia.
It’s part of the Southern Levant in the Mediterranean Basin, and is bordered by Saudi Arabia, Iraq, Syria, Israel, and Palestine.
A Few Wonders of Jordan
1. Petra: Petra, Jordan’s rose-red wonder, is an ancient Nabataean city carved into sandstone cliffs. Walk through the Siq, and you’ll be awestruck by Al-Khazneh’s grandeur. This UNESCO site is a must-visit – its history and beauty will leave you mesmerized.
2. Wadi Rum: Wadi Rum’s desert landscapes are straight out of a movie. Explore this protected area’s stunning rock formations, sand dunes, and ancient petroglyphs on a jeep tour or camel ride. You’ll feel like Lawrence of Arabia!
3. Dead Sea: The Dead Sea, Earth’s lowest point, is a natural wonder. Float effortlessly on its salty waters and cover yourself in mineral-rich mud. Don’t forget to gaze at the stunning views of the surrounding mountains – it’s a rejuvenating experience!
4. Jerash: Jerash, an ancient Roman city, boasts remarkably preserved ruins. Its colonnaded streets, theaters, and temples transport you back in time. Visit at sunrise for a magical experience – imagine life in this bustling Greco-Roman hub.
People of Jordan
Jordanians are known for their warm hospitality and strong family ties. Their culture blends Bedouin heritage with modern Arab life, so respect for guests and tradition runs deep. Arabic is the main language, though many younger Jordanians speak English. Visitors often remember their generosity — an invitation for tea or a meal is never far away.
Traditional Dress of Jordan
Traditional dress in Jordan reflects Bedouin heritage and regional identity. For men, the thobe — a long, ankle-length robe — is often worn with a red-and-white or black-and-white keffiyeh held by an agal cord. Women traditionally wear an embroidered thobe or madraga, with intricate hand-stitched patterns that show village or family origins. Colors and motifs vary by region, and the embroidery itself is a proud craft passed down generations.
While Western clothing is common in cities today, traditional dress is still worn for weddings, festivals, and national celebrations.
Pulses and Recipes
Pulses have long been part of traditional farming in Jordan, especially in rain-fed areas of the northern highlands and Jordan Valley. Lentils, chickpeas, and fava beans are the most common, grown as winter crops that rely on seasonal rainfall. They’re valued for fixing nitrogen in the soil and for being a staple protein in Jordanian diets. While production is small-scale compared to cereals, pulses remain important for crop rotation and rural food security. In recent years, water scarcity and urbanization have reduced cultivated area, but government programs still promote drought-tolerant varieties to support local farmers.
Jordanian cuisine features a variety of pulse-based dishes, frequently utilizing lentils, chickpeas, and fava beans as staple ingredients in soups, stews, and main course.
Rashoof is a beautiful, traditional Jordanian dish. In Jordan, Rashoof is winter and Ramadan food. It’s sour yogurt, lentils, and bulgur simmered low until it turns into something that warms you from the inside — humble pulses made rich with tang and lemon.
This is Rashoof, a traditional Jordanian yogurt and lentil stew. In Jordan it’s made with jameed and bulgur. In our kitchen we used curd and dalia because that’s what I have, but we cooked it with the same spirit – sour, simple, and meant to be shared.
Traditionally it’s made with jameed – dried yogurt balls. But in most home kitchens, people use plain curd and a squeeze of lemon, and it tastes just as soulful.
In some families it’s served in one big pot, everyone eats from it. Very much about sharing. It’s not about fancy ingredients. It’s about gathering around the same bowl and letting the sour, earthy broth feed both body and heart.
Today let’s cook a simple curd Rashoof the way it’s made in Jordanian homes.
Jordanian Rashoof with Curd
A hearty, creamy stew of brown lentils, rice, and dalia, finished with tangy yogurt and a golden mint-garlic tarka. Simple ingredients, big comfort. That minty, garlicky topping is what gives Rashoof its signature flavour.
1 cup plain curd/yogurt/ jameed – dried yogurt balls
1 medium onion
1 tsp grated garlic,
1 tsp dried mint
2 tbsp Olive oil/refined oil
Salt and black pepper to taste
1 tbsp lemon juice (optional)
Method:
Rinse the brown lentils and the rice separately under cold water, then drain well.
Finely chop the onion. Grate the garlic.
3. Heat 1 tbsp of oil in a pot over medium heat.
4. Add half of the chopped onion and grated garlic and sauté for 3-4 minutes until soft and fragrant.
5. Add the drained lentils, rice, and dalia to the pot. Stir and fry together for 2-3 minutes.
6. Season with salt and pepper. Pour in 2 cups of hot water and bring to a boil.
7. Reduce the heat, cover, and let it simmer until the lentils, rice, and dalia are tender.
8. Lower the heat to the lowest setting.
9. Cover the pot with a tight-fitting lid and cook for 30-35 minutes.
10. Remove the lid and check if the lentils, rice, and dalia are tender. If they need more time, add a splash of hot water, cover again, and cook for a few more minutes until everything is soft and cooked through.
11. Take the curd/yogurt out of the fridge and let it come to room temperature.
12. Whisk it well until smooth with no lumps. Stir in ½ cup of room temperature water.
Optional: For an extra silky texture, strain the beaten yogurt through a fine sieve.
13. Stir the cooked lentil, rice, and dalia mixture gently.
14. Pour in the prepared curd and stir gently over low heat. Keep stirring continuously.
15. Let the mixture come to a gentle simmer. Allow it to simmer for a few more minutes so the flavours blend. Taste and adjust the salt as needed.
16. In another small pan, heat 1 tbsp of oil over medium heat.
17. Add the remaining onion and garlic and fry until golden brown and crisp.
18. Pour this golden onion-garlic mixture into the simmering stew.
19. Add 1 tsp of dried mint and mix well.
20. Cover the pot and let it sit for a few minutes so the spices blend into the stew.
That minty, garlicky topping is what gives Rashoof its signature flavour.
Our curd was tangy enough, so we didn’t need extra lemon.
Serve Rashoof hot with fresh bread on the side. Delicious and so comforting!
*Dalia is sometimes referred to as bulgur wheat. But bulgur is normally pre-cooked or parboiled rice. Whereas Indian dalia is made from raw whole wheat crushed into coarse pieces.
Israel is a country in the Southern Mediterranean Basin of West Asia, with Jerusalem as its capital.
It’s bordered by Lebanon to the north, Syria to the northeast, Jordan and Palestine to the east, and Egypt to the southwest, with the Mediterranean Sea to the west. Its southern tip reaches the Red Sea.
A Few Wonders of Israel
1. Masada National Park: Perched atop a rugged plateau, Masada’s ancient fortress is a symbol of Jewish resilience. Explore the ruins, walk the ramparts, and take in the stunning Dead Sea views.
2. Dead Sea: The Dead Sea’s super salty waters make you float effortlessly, surrounded by mineral-rich mud and breathtaking desert landscapes. A unique natural wonder.
3. Old City of Jerusalem: Jerusalem’s Old City is a treasure trove of history and faith, with the Western Wall, Church of the Holy Sepulchre, and Al-Aqsa Mosque. Walk the ancient streets and soak up the atmosphere.
4. Baha’i Gardens: Haifa’s Baha’i Gardens are a stunning blend of Persian and Mediterranean architecture, with terraced gardens and beautiful views of the Mediterranean. A peaceful oasis.
People of Israel
The people of Israel are a diverse and vibrant mix, reflecting the country’s melting pot of cultures and backgrounds. From Tel Aviv’s cosmopolitan vibe to Jerusalem’s historic charm, Israelis are known for their warmth, resilience, and strong sense of community.
Traditional Dress of Israel
Israel doesn’t have just one traditional outfit for a couple, because the country is made up of many cultures. For religious occasions, a man may wear a white shirt, dark pants, and a kippah on his head, while a woman may wear a long modest dress and a headscarf. In families with Middle Eastern roots, traditional clothes can include embroidered vests, colorful dresses, and decorative headpieces. Today, most Israelis wear modern clothing in daily life, and these traditional outfits are saved for holidays, weddings, and cultural celebrations.
We looked for the traditional dress of Israel and found this picture of a couple. It was taken in Tel Aviv on 20 February 2017. The people are wearing costumes for a festival in Israel. It looks like Roman dress in red and white.
Photo: Editorial use only. Purim festival, Tel Aviv, 20 February 2017.
Pulses and Recipes
Israel cultivates pulses like chickpeas, lentils, and beans, focusing on sustainable and efficient farming practices. Despite water scarcity, advanced irrigation tech helps boost yields. Local farmers grow pulses for both domestic use and export, often using crop rotation to improve soil health.
Pulses are a staple in Israeli cuisine! You’ll find them in dishes like “Hummus” (chickpea spread), “Falafel” (fried chickpea patties), and “Adina” (Israeli eggplant and chickpea stew). Pulses are often combined with fresh veggies, herbs, and spices, adding protein and flavor to traditional Israeli meals.
We will try out Falafel (fried chickpea patties)
Falafel (Chickpeas patties)
Falafel is a little patty made from chickpeas. Crispy on the outside and soft on the inside. Today, people all over the world eat falafel as a snack with dip, or with bread, salad and creamy sauce as a full meal. It has become a popular street food!
And today, we made our very own!
You need:
200 gm chickpeas
1 medium size onion
1 tsp of chopped garlic
½ cup of chopped coriander leaves
½ tsp cumin ground
1 tsp coriander powder
½ tsp of baking powder
Salt and pepper to taste
1 tbsp chickpea flour (only if needed)
Oil to fry
Method:
Wash and soak the chickpeas overnight.
Rinse and drain the soaked chickpeas. (Do not use canned chickpeas, they are too soft.)
3. Chop the onion, garlic, and fresh coriander leaves roughly.
4. Add the chickpeas, onion, garlic, and coriander leaves.
5. Pulse in small batches in a blender until the mixture looks like coarse crumbs. Do not make it into a paste.
6. Add the ground coriander, cumin, pepper, salt, and baking powder.
7. Mix well.
8. Cover and refrigerate the mixture for about 30 minutes. This helps the spices blend and makes it easier to shape into patties.
9. If the mixture is too soft to hold its shape, add a little chickpea flour. For us, the mixture was perfect.
10. Roll small balls with your hands and flatten them into patties. We used a round cookie cutter. We placed each ball inside the cutter and pressed it flat. This helped us make patties that were all the same size and shape.
11. Heat oil in a deep pan over medium heat. Carefully place the patties in the hot oil.
12. Fry for 3-4 minutes, turning them gently, until golden brown and crispy on both sides. Remove and drain on paper towels.
Serve the falafel hot and crispy. Tuck them into warm pita bread with fresh salad, tomatoes, and a drizzle of creamy tahini sauce or yogurt dip. You can also enjoy them just as they are, with a little dip on the side. However you eat them, they taste best fresh!
Cyprus is an Island nation in Eastern Mediterranean Sea, South of Turkey, west of Syria. Its capital is Nicosia.
The Island is famous for its ancient history, including connections to Cleopatra.
A Few Wonders of Cyprus
1. Akrotiri Ancient City: Akrotiri is a UNESCO World Heritage site, showcasing Bronze Age life around 1600 BC. The city’s ruins are remarkably preserved under volcanic ash.
2. Tombs of the Kings: The Tombs of the Kings in Paphos date back to the 4th century BC, featuring intricate underground chambers and frescoes. It’s a testament to Cyprus’ rich history.
3. Salami National Park: Cyprus’ only national park offers hiking trails, pine forests, and stunning mountain views. Spot local wildlife and enjoy nature’s beauty.
4. Claros Beach: Relax on this secluded beach’s crystal-clear waters and picturesque surroundings. Perfect spot to unwind and soak up the sun.
People of Cyprus
The people of Cyprus are a vibrant mix of cultures, reflecting the island’s rich history and strategic location. You’ll find warm hospitality, delicious food, and a blend of Greek and Turkish influences. From lively festivals to stunning beaches, Cypriots are proud of their heritage.
Traditional Dress of Cyprus
The traditional dress of Cyprus reflects its rich cultural heritage, blending Greek and Turkish influences. Men wear the “Vraka” (baggy trousers) with a shirt, while women wear the elegant “Savouri” (long dress with embroidery). These outfits are often seen during festivals and celebrations, showcasing Cyprus’s unique traditions.
Pulses and Recipes
Cyprus cultivates pulses like chickpeas, lentils, and beans, with around 280 metric tons produced in 2023. The government supports farmers through EU’s CAP, promoting sustainability and organic farming.
Pulses are a staple in Cypriot cuisine! They’re used in dishes like “Fasoulia” (bean stew), “Revithia” (chickpea soup), and “Kala Mato Mena” (black-eyed pea salad). Pulses add protein and flavor to traditional Cypriot meals, often paired with veggies, herbs, and olive oil.
Today, let’s cook Louvi me ta Lahana, a traditional Cypriot comfort food. In Cyprus, they make it with chard and black-eyed peas, slow-cooked in olive oil, tomato, and finished with lemon. I didn’t have chard, so I used what my kitchen gave me – lobiya and palak. A little bit of Cyprus, made with an Indian heart.
Louvi me Palak(Black-Eyed Beans with Spinach).
Louvi me Palak tastes like sunshine on a plate. It’s simple, earthy, and perfect with crusty bread. The olive oil is generous, the lemon is bright, and the black-eyed beans make it so nourishing.
In Cyprus it’s usually served with an extra drizzle of olive oil and lemon, and always alongside fresh bread.
You need:
100 gm dried black-eyed beans.
1 cup chopped spinach (Palak)
1 medium size large onion
1 clove of garlic
½ tsp flour
1 tbsp lemon juice
2 tbsp extra-virgin olive oil/ refined oil (Olive oil is the key in Cyprus! Salt and black pepper to taste.
Method:
Rinse the black-eyed beans and soak in water overnight. Drain and rinse again.
Place in a pot and add fresh water to cover. Bring to a boil, then reduce to a simmer.
Remove any scum from the surface 2-3 times. Cover and cook for 15-20 minutes until just tender.
Drain, and reserve some of the cooking liquid.
5. While the beans cook, wash and roughly chop the spinach into smaller pieces.
6. Finely chop the onion.
7. Grate or mince the garlic.
8. Squeeze 1 tbsp of fresh lemon juice and set aside.
9. Heat olive oil in a pan over medium heat.
10. Add the chopped onion and grated garlic. Sauté until soft and lightly golden.
11. Add the chopped spinach and stir for 1 minute until it wilts.
12. Season with salt and black pepper to taste. Sauté for another 30 seconds.
13. Add the cooked black-eyed beans to the pan and mix well.
14. Pour in 2 cups of hot water and bring to a boil.
15. Reduce the heat and simmer for 3-4 minutes, until there’s just a little broth left.
16. In a small bowl, mix ½ tsp flour with the 1 tbsp lemon juice until smooth.
17. Stir the lemon-flour mixture into the stew and mix well.
18. Taste and adjust salt and black pepper if needed.
19. Simmer for another 2-3 minutes. Turn off the heat. Your Louvi me Palak is ready.
20. Serve warm with a drizzle of olive oil and crusty bread on the side.
Welcome to dalonthetable, where we explore the deep roots of our favourite comfort foods. Today, we are traveling back in time to the eastern Mediterranean, a region where food is not just sustenance, but history on a plate. This land is home to a rich culinary heritage built around one of the world’s oldest and most versatile ingredients: pulses.
The Levant is the historic heart of the eastern Mediterranean basin, encompassing Lebanon, Syria, Jordan, Israel, Palestine, and the nearby island of Cyprus. For millennia, this vibrant crossroads has shaped the way the world grows and enjoys these humble ingredients.
Bordered by Turkey, Iraq, Saudi Arabia, and Egypt, this vital crossroads of Europe, Asia, and Africa has created a rich cultural melting pot united by a deep, communal love for legume-based dishes like mujaddara and hummus.
Pulses and Food Habits
The Fertile Crescent is a true cradle of civilization where settled agriculture began over 10,000 years ago. Its mild, hilly terrain and ideal climate allowed early farmers to domesticate essential pulses like chickpeas and lentils.
Today, pulse cultivation remains a longstanding tradition across the West Asian Mediterranean Basin. Chickpeas, lentils, and fava beans thrive in the region’s dry climate, often grown in rotation with cereals to enrich the soil.
These nutritious crops are foundational staples in local cuisine, featuring in iconic dishes like hummus, falafel, and hearty stews that highlight the region’s deep agricultural heritage.
Let’s explore each country alphabetically – Cyprus, Israel, Jordan, Lebanon, Palestine and Syria. We’ll highlight how pulses feature in their cuisine.
Iraq is a West Asian country with Baghdad as its capital. It’s sandwiched between Turkey to the north, Iran to the east, Kuwait and Saudi Arabia to the south, and Jordan and Syria to the west. Iraq’s famously known as the “cradle of civilization” (Mesopotamia), and holds a rich history.
A Few Wonders of Iraq
1. The Ziggurat of Ur: The Ziggurat of Ur is an ancient Sumerian temple complex in Nasiriyah, Iraq. Built around 2100 BC, this massive ziggurat was dedicated to the moon god Nanna. Its ruins whisper tales of Mesopotamia’s glorious past – you’ll feel history come alive walking through its ancient corridors.
2. Babylon: Babylon, the ancient capital of Mesopotamia, is a must-visit in Iraq. This UNESCO World Heritage site boasts the famous Ishtar Gate, ruins of the Hanging Gardens, and the imposing walls that once defined a mighty empire. Walk in the footsteps of Hammurabi and Nebuchadnezzar!
3. The Marshes of Mesopotamia: The Marshes of Mesopotamia, or Hawar Marshes, are Iraq’s wetlands paradise. Home to unique wildlife and traditional Marsh Arab communities, these marshes are a natural wonder shaped by the Tigris and Euphrates rivers. A boat ride here is like stepping into a different world.
4. Erbil Citadel: Erbil Citadel, or Qalat Erbil, is a historic fortress in Iraqi Kurdistan. This ancient mound has been continuously inhabited for over 6,000 years, making it one of the world’s oldest settlements. Explore its narrow alleys and soak in the rich history and culture.
People of Iraq
Iraqis are a diverse nation with a rich cultural heritage. The population’s a mix of ethnic groups like Arabs, Kurds, Assyrians, and Turkmen, each bringing their own traditions and languages.
Hospitality’s a big deal in Iraqi culture, with food, family, and community playing a huge role. Despite historical challenges, Iraqis are known for their resilience and warmth, taking pride in their history and cultural contributions.
Traditional Dress of Iraq
Iraq’s traditional dress is a vibrant reflection of its culture. For men, it’s often a “dishdasha” (a long, usually white robe) with a “keffiyeh” or “hat” for headwear. Women typically wear colourful, embroidered outfits like the “abayeh” or “thobe” with intricate patterns, often paired with a headscarf. These traditional clothes highlight Iraq’s rich textiles and regional diversity, blending modesty with a flair for style.
Pulses and Recipes
Iraq’s pulse cultivation is pretty significant. The country grows chickpeas, lentils, and beans, mainly in the northern and central regions. Pulses are a key part of Iraqi cuisine, featuring in dishes like “kubba” and “tashrib” (a hearty stew). With its fertile land and irrigation from the Tigris and Euphrates, Iraq’s able to produce a decent yield of pulses, making them an important crop for local consumption and trade.
While searching for a pulse/lentil recipe from Iraq, we came across this simple yet comforting dish of red lentils and rice on Instagram by Ruhama. The comments were full of love and praise for the recipe, so we decided to try Iraqi Kitchri ourselves.
Iraqi Kitchri(Rice and Red Lentils)
This humble dish of rice and red lentils cooked with cumin, garlic, and caramelized onions is a staple in Iraqi homes. It’s simple, nourishing, and full of earthy flavour. The golden onion topping makes it extra special, and a spoonful of cool cucumber raita on the side takes it to the next level. Perfect for a cozy weeknight meal.
You need:
150 gm basmati rice
75 gm red lentils
1 large onion
2 garlic cloves
½ tsp cumin
3 tbsp olive oil/ refined oil
Salt to taste
Method:
Rinse rice and red lentils together under cold running water.
Keep rinsing until the water runs clear.
Drain well and set aside.
4. Peel the garlic and grate.
5. Peel the onion, chop half the onion finely and slice the remaining half.
6. In a large pot, heat 1 tbsp refined oil over medium heat.
7. Add the chopped onion and half of the grated garlic. Sauté for about a minute until fragrant.
8. Add the drained rice and lentils along with ½ tsp of salt. Sauté for another minute to lightly coat everything in oil.
9. Pour in about 3 cups of hot water and stir well. Once it comes to a boil, reduce the heat to the lowest setting.
10. Cover the pot tightly and cook for 15-20 minutes, or until the rice and lentils are tender.
11. While the rice is cooking, heat 2 tbsp refined oil in a separate pan.
12. Add the sliced onions and remaining grated garlic. Sauté on low heat for a minute.
13. Add the cumin and continue cooking until the onions turn golden and crisp.
14. Once the rice is cooked, remove the lid and gently fluff it with a fork.
15, Pour the fried onions, garlic, and cumin with the oil over the rice. Mix well so the flavours coat everything.
Serve it hot with cucumber raita on the side.
To make the raita: Mix yogurt with finely chopped onion and cucumber, and season with salt.
Enjoy your Iraqi Kitchiri!
Happy reading and Heathy cooking!
Coming up next…. Pulses in Mediterranean Basin Cuisine.
Iran, historically known as Persia, is a vast country in West Asia and home to one of the world’s oldest continuous civilizations.
Iran borders Iraq to the west; Turkey, Azerbaijan, and Armenia to the northwest; the Caspian Sea to the north; Turkmenistan to the northeast; Afghanistan to the east; Pakistan to the southeast; and the Gulf of Oman and Persian Gulf to the south.
A Few Wonders of Iran
1. Persepolis: Persepolis, the ancient capital of the Achaemenid Empire, is a must-visit in Iran. This UNESCO World Heritage site displays stunning architecture and intricate carvings that whisper tales of old kings and empires. As you walk through the Gate of All Nations, you’ll feel the weight of history beneath your feet.
2. Naqsh-e Jahan Square: Naqsh-e Jahan Square in Isfahan is one of the world’s largest city squares, buzzing with life and colour. Flanked by historic buildings like the Imam Mosque and Sheikh Lofollah Mosque, this square is a perfect blend of architecture and Iranian culture. Grab a tea and soak in the atmosphere!
3. Golestan Palace: Golestan Palace in Tehran is a royal gem with stunning architecture and a glimpse into Iran’s Qajar past. This palace complex, a UNESCO site, houses opulent rooms, gardens, and museums. You’ll love the intricate tile work and ornate mirrors reflecting Iran’s rich heritage.
4. Bam Citadel (Arg-e Bam): The Bam Citadel, or Arg-e Bam, is an ancient adobe city in Kerman. This 2000-year-old wonder, ravaged by an earthquake in 2003, is being restored to its former glory. Walk through its ancient streets and imagine life in this once-thrusting trade hub on the Silk Road.
People of Iran
The people of Iran, also known as Iranians or Persians, are a diverse and vibrant community with a rich cultural heritage. With a blend of ethnic groups, including Persians, Azeris, Kurds, and Lora, they’re known for their warm hospitality and strong family ties.
Iranian culture is steeped in history, from ancient empires to modern-day traditions, and their cuisine, art, and literature reflect this depth. Generally, Iranians are proud of their heritage and value education, poetry, and community.
Traditional Dress of Iran
The traditional dress of Iran is a beautiful blend of modesty and elegance.
For women, it’s typically a colourful, patterned ensemble featuring a long robe called a “chador” or a “manteau” with a headscarf, reflecting their cultural and regional diversity. Men’s traditional attire includes loose-fitting pants and a long shirt, often with a jacket or a “kabat” – simple yet dignified. These outfits showcase the rich textiles and craftsmanship of Iran’s heritage.
Pulses and Recipes
The country produces a variety of pulses, including chickpeas, lentils, and beans, mainly in the western and northwestern regions. Pulses are a staple in Iranian cuisine, featuring in dishes like “ghormeh sabzi” and “adasi” (a lentil soup). With its diverse climate, Iran’s able to grow a range of pulse varieties, making them a key part of the country’s agriculture and diet. Iran is a significant consumer and importer of Asian pulses, particularly from South Asia.
Today we are planning to cook abgoosht with chickpeas.
In Iran, abgoosht means “meat broth” – slow-cooked comfort in a pot. This version swaps meat with chickpeas, but keeps the soul.
It’s really two dishes in one. Sip the golden broth first. Then mash the chickpeas, potatoes, and tomatoes into goosht koobideh – “mashed meat” without meat.
Traditionally, the head of the family does the mashing with a goosht-koob. It’s not about about muscle. It’s about love. Pounding everything into one shared story.
Vegetarian Abgoosht – Iranian Chickpea Stew
Deep and savoury from the long simmer. The dried lime gives it a smoky, sour note that makes chickpeas taste luxurious. The mashed part is creamy and filling, perfect with roti or bread. It goes very well with raw onion and vegetables.
You need:
100 gm chickpeas
1 medium size onion
1 medium size potato
½ cup grated tomato
1 Limoo Amani (Loomi-dried lime)
¼ tsp turmeric
1 tsp grated garlic
½ tsp ground black pepper
1 tbsp olive oil/refined oil
Salt to taste
Method:
Prep the chickpeas: Wash the chickpeas well, then soak them in water overnight.
2. Peel and dice the potato.
3. Peel and chop the onion.
4. Grate the garlic.
5. Grate the tomato and discard the skin.
6. Pierce the dried lime.
7. Rinse and drain the chickpeas.
8. Place the chickpeas it in the pressure cooker along with the diced potato, ½ tsp of salt and 2 cups of water and cook till tender.
9. Heat the oil in a pan over medium heat.
10. Add the chopped onion and fry for about 1 minute.
11. Add the turmeric, grated garlic, black pepper, and dried lime. Cook for 2–3 minutes until it smells nice.
12. Add the grated tomato and cook, stirring, until it turns into a thick sauce.
13. When the tomato sauce starts to separate from the oil, add the cooked chickpeas along with their cooking water.
14. Pour in 1 cup of hot water and bring everything to a boil. Add salt to taste. Turn the heat to low and let it simmer gently for about 2 minutes.
15. Separate the broth: Use a strainer to pour out all the rich, flavorful liquid from the stew. Save it — this is your soup.
16. Make Goosht Kobideh: Put the cooked chickpeas and potato into a large bowl. Squeeze any leftover sour juice from the dried lime into the bowl, then throw the lime away.
17. Mash it smooth: Use a potato masher to mash everything into a thick, smooth, creamy paste. This second course is called Goosht Kobideh.
How to Serve Abgoosht
First course — the broth: Ladle the broth into individual bowls. Each person does tilit — tear pieces the bread or roti into the hot broth, when soften, then eat it with a spoon like a rich, hearty soup.
Second course — the solids: Scoop the mashed goosht koobideh onto individual plates. Eat it with pieces of bread or roti, using the bread to scoop. Serve with raw onion, and pickles on the side.
Central West Asia, which includes Iran and Iraq, has a vibrant culinary tradition deeply rooted in its geographic location.
This historic region is bordered by Turkey, Armenia, Azerbaijan, the Caspian Sea, and Turkmenistan to the north, Afghanistan and Pakistan to the east, the Persian Gulf, Kuwait, and Saudi Arabia to the south, and Jordan and Syria to the west.
Pulse Cultivation and Culinary Traditions
Central West Asia features a mountainous and arid landscape where pulses have been cultivated since the dawn of agriculture.
In this zone, chickpeas, lentils, and beans are commonly grown, often in rotation with wheat and barley to naturally enhance soil health.
Adapted to semi-arid conditions, these crops thrive through a mix of climate resilience and local irrigation practices. Beyond their role in agricultural sustainability, pulses serve as a vital source of plant-based protein in regional diets. At this immense cultural crossroads, they form the backbone of iconic comfort foods that have been shaped by centuries of historical trade routes. These regional food habits illustrate how versatile ingredients like red lentils and chickpeas seamlessly absorb aromatic spices and fresh herbs to create deeply nourishing, communal meals.
Yemen’s nestled at the southern tip of the Arabian Peninsula in West Asia. Sanaa’s the capital. It’s got Saudi Arabia to the north, Oman to the east, the Gulf of Aden to the south, and the Red Sea to the west.
Despite the rugged mountains, the landscape’s surprisingly fertile – a stark contrast to the rest of the peninsula. Historically, Yemen was known as Arabia Felix, or “Happy Arabia”
A Few Wonders of Yemen
1. Socotra Island: Socotra Island is a UNESCO World Heritage site, known for its unique biodiversity. The island’s alien-like landscapes and endemic species like the Dragon’s Blood Tree make it a natural wonder. Its pristine beaches and clear waters attract intrepid travelers.
2. Shibam Old City: Shibam’s Old City is often called “Manhattan of the Desert” due to its ancient skyscrapers. The city’s mudbrick buildings, some over 500 years old, display traditional Yemeni architecture. Its unique urban landscape is a testament to medieval city planning.
3. Al-Mukalla: Al-Mukalla is a historic port city on Yemen’s southern coast, known for its stunning architecture. The city’s blend of colonial and Islamic styles, along with its scenic harbor, makes it a hidden gem. Explore its markets and coastal views.
4. Haraz Mountains: The Haraz Mountains offer breathtaking scenery with terraced landscapes and traditional villages. Hike through scenic trails, explore ancient forts, and experience local culture in picturesque villages like Manakhah. The region’s beauty is off the beaten path.
People of Yemen
Yemenis are known for their rich cultural heritage and hospitality. They value traditions like qat chewing, traditional coffee (qahwa), and poetry. Despite challenges, Yemenis are proud of their history and cultural roots.
Traditional Dress of Yemen
The traditional dress for Yemeni women is an abaya, a loose, flowing black robe covering the body from shoulders to feet. It’s worn over clothing for modesty.
Women wear a “hijab” or “shayla” (headscarf) to cover their hair. Yemeni men typically wear a long, straight white dress called a “thobe” or “dawari”, often with a “jambiya” (curved dagger) tucked into a belt. Men often wear a “maqram” or “ghtra” (traditional headscarf), sometimes with an “aqal” (head rope)
Pulses and Recipes
Yemen’s pulse production is on the rise, despite challenges like water scarcity. They’re cultivating crops like chickpeas, lentils, and cowpeas. The Government is supporting farmers a lot.
Today, we are going to cook Saltah, a traditional dish of Yemen. While the broth, called maraq, is still boiling, it’s topped with a whipped, foamy fenugreek sauce known as hulbah. The dish is usually cooked and served in a stone pot so it arrives at the table still sizzling, with fresh flatbread on the side.
I didn’t have the right pot to put over a flame, so I improvised with an oven-proof dish in the oven. I used only the lower heating element, placed the dish on the lowest shelf, and added a small pot of water inside to keep the oven humid. I think it worked — the sauce was bubbling at the edges. Shall we?
Saltah (A traditional Yemeni stew)
Saltah is a traditional and national dish of Yemen. The smell was amazing with their local spice, and to me, it looked great! The broth turned out beautiful. I used lentils. The topping was a little bitter. Since I’ve never tasted Saltah before, I can’t say if that’s how it should be. Is it supposed to taste like this?
You need:
The Base (Maraq & Pulses):
50 gm mung bean
50 gm black eyed bean
1 medium size onion
1 tsp grated garlic clove
1 tbsp of Yemeni Hawayij spice***(see below)
1 medium size potato
½ cup grated tomato
1 tbsp refined oil or Ghee (clarified butter for frying
Salt to taste
The Whipped Fenugreek Topping (Hulbah):
1 tbsp fenugreek seeds
1 green chili (to taste)
½ tsp grated garlic clove
1 tbsp grated tomato
Small amount of cilantro
Salt to taste
Method:
Wash the lentils separately and soak overnight in plenty of water.
Drain, then cook each lentil separately with ¼ tsp salt and just enough water to cover. If using a pressure cooker, cook until just tender but still holding their shape. Save the cooking liquids from both — they add body to the Saltah.
3. Soak fenugreek seeds overnight in water.
4. Drain and wash several times until the water runs clear and the yellow color fades.
5. Blend to a very fine, smooth paste using a blender or mixie.
6. Add a splash of water if needed. Transfer to a bowl and whisk vigorously by hand or with an electric beater until light and frothy.
7. Set aside in a covered container until ready to use.
8. For the broth: Onion: Chop finely. Potato: Dice into small, even cubes so they cook quickly. Garlic & tomato: Grate the garlic. Grate the tomato and discard the skin.
9. For the whipped topping: Lime: Squeeze the juice of half a lime. Set aside. Finely chop the green chili and coriander leaves. Grate the garlic. Grate the tomato and discard the skin.
10. For the broth: Heat oil in a pan over medium heat.
11. Add the finely chopped onion. Sauté until soft and translucent.
12. Add the grated garlic and sauté until lightly golden and fragrant, about 30 seconds.
13. Add the grated tomato. Fry for 1 minute until it softens.
14. Stir in the spices.
15. Cook the potatoes: Keep frying the spice mixture until the oil starts to separate and rise to the surface.
16. Add the potato cubes and stir-fry for 30–40 seconds to coat them well.
17. Pour in a splash of water and stir to loosen everything from the pan.
18. Cover and cook on low heat until the potatoes are fork-tender. For a creamier broth, lightly mash a few potato pieces against the side of the pan.
19. Gently add the cooked lentils along with their cooking water. Stir carefully to keep the lentils whole.
20. more hot water if needed to reach your desired broth consistency. Bring to a gentle simmer.
Make the whipped topping:
21. While the broth simmers, add all the whipped topping ingredients to a blender with ¼ tsp salt and just a splash of water.
22. Blend to a fine, smooth paste. Set aside.
23. Make the fenugreek topping: Whisk the frothed fenugreek paste again briefly to bring back its volume.
24. Slowly drizzle the blended green mixture into the fenugreek while whisking continuously.
25. Keep whisking until it turns light, pale green, and extra fluffy.
Bake and serve: Preheat: 30 minutes before serving, preheat your oven to its highest setting. Use only the bottom heating element. Place a small oven-proof pot of water inside to create steam.
26. Assemble: Fill an oven-proof dish ¾ full with the hot lentil broth. Gently spread the whipped fenugreek sauce over the top to cover.
27. Place the dish in the hot oven and close the door.
28. Bake until the sauce is puffed and bubbling at the edges.
29. Carefully remove and serve immediately while the foam is high.
Hawayij*** spice mix (1 tbsp Yemeni)
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1/2 tsp ground black pepper
1/4 tsp ground cardamom
Mix all the spices together. This makes just 1 tbsp Hawayij spice.
If you can, toast whole seeds and grind them, it is always the best.
Situated in West Asia. Bordered by Saudi Arabia, Oman and coastal along the Persian Gulf and Oman Gulf. Its capital is Abu Dhabi
A Few Wonders of United Arab Emirates (U.A.E).
1. Burj Khalifa: The Burj Khalifa in Dubai is the world’s tallest building, standing at 828 meters. Its sleek design and record-breaking height make it an iconic landmark. Visitors can enjoy panoramic views of the city from the observation deck.
2. Sheikh Zayed Mosque: The Sheikh Zayed Mosque in Abu Dhabi is a stunning blend of traditional and modern architecture. Its white marble domes, minarets, and intricate designs make it a breathtaking sight. The mosque is open to visitors, showcasing beautiful Islamic art.
3. Dubai Mall: The Dubai Mall is one of the world’s largest shopping centers, offering a unique retail experience. With over 1,200 stores, an aquarium, and an ice rink, it’s a shopper’s paradise. The mall’s grandeur is a must-see.
4. Jebel Jais: Jebel Jais in Ras Al Khaimah is the highest peak in the UAE, offering breathtaking views. The mountain is popular for hiking, ziplining, and camping. Its rugged beauty and scenic vistas attract adventure seekers.
People of United Arab Emirates
Emiratis are known for their hospitality and cultural pride. The population is super diverse, with Emiratis valuing traditions like falconry, camel racing, and Arabic coffee (gahwa). They’re proud of their country’s rapid growth and modern vibe, blending heritage with innovation.
Traditional Dress of United Arab Emirates
Emirati men typically wear a “kandura” (or dishdasha), a long, usually white robe that’s comfortable in the desert climate. Women wear an “abaya”, a loose black robe covering the body, often paired with a “shayla” (headscarf) for modesty. These traditional outfits are a proud part of UAE’s cultural heritage and are commonly worn on formal occasions like weddings and national celebrations.
Pulses and Recipes
The UAE has become a major player in the global pulse trade, particularly lentils, serving as a key redistribution hub for Asian and international crops. To boost food security and cut imports, the UAE is now exploring local pulse cultivation. The government is incentivizing farmers with subsidized land and water access, focusing on northern regions with suitable climates. Chickpeas and soybeans are the stars of the show, catering to animal feed and food processing industries.
Dango, sometimes spelled Dangaw, is the U.A.E.’s most traditional pulse dish.
It’s made from chickpeas cooked with spices, and is common as both a breakfast dish and street food. Historically, Emirati sailors and pearl divers relied on dried chickpeas during long voyages at sea — they kept well without spoiling and provided strength for their work.
Let’s cook Dango today!
Emirati Dango (Spiced Chickpeas)
This dish is traditionally served warm and is valued for its simple, comforting flavours. Today, Dango is a favorite afternoon snack and a common side dish during Ramadan.
You need:
100 gm chickpeas
1 small onion
1 tsp grated garlic
1 small Loomi
¼ tsp turmeric
1 tsp Baharat spice
1 green chili (to taste)
Salt to taste
1 tbsp refined oil
Garnish: Extra lime
Method:
Rinse the chickpeas, then soak them in plenty of water overnight.
Drain and rinse again. Cook in a large pot or pressure cooker with fresh water and ½ tsp salt until very tender.
Reserve the cooking liquid.
4. Finely chop the onion and green chili.
5. Grate the garlic.
6. Pierce the loomi several times with a fork.
7. Heat oil in a pan. Add the onion and sauté until lightly golden.
8. Add the chopped chili and grated garlic. Cook until the raw garlic smell disappears.
9. Add turmeric powder, the spice mix, and loomi. Stir and fry for a few seconds.
10. Add the cooked chickpeas with their reserved liquid to the pan. Bring to a boil.
11. Reduce heat and simmer for 2 to 3 minutes.
12. Scoop out a few chickpeas, mash them with a fork, and stir back in for a creamy texture.
13. Turn off the heat. Press the loomi with a ladle to release its tangy juice, then stir well.
14. Cover the pan and let it rest for a few minutes so the flavors blend.
15. Serve hot or warm with lemon wedges. Squeeze fresh lemon over the top just before eating.
Dal On The Table 