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.
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.
Saudi Arabia is a country in West Asia. It is governed as an absolute monarchy. The two holy Islamic cities, Mecca and Medina, are located in Saudi Arabia. Its capital is Riyadh.
Saudi Arabia is bordered by Jordan and Iraq to the north; Kuwait, Bahrain, Qatar, and the United Arab Emirates to the east; Oman and Yemen to the south; and the Red Sea and Egypt to the west.
A Few Wonders of Saudi Arabia
1. Masjid al-Haram: Masjid al-Haram in Mecca is Islam’s holiest mosque and a major pilgrim destination. The mosque surrounds the Kaaba, a sacred site for Muslims worldwide. Its grand architecture and spiritual significance make it a breathtaking experience.
2. Al-Ula’s Hegra: Hegra, in Al-Ula, is an ancient Nabatean archaeological site with stunning rock-cut tombs. The site’s unique sandstone formations and historical significance draw visitors from around the world. Explore the remnants of this ancient civilization.
3. Red Sand Dunes (Nafud Desert): The Red Sand Dunes in the Nafud Desert offer a surreal landscape of crimson sands. Experience dune bashing, camel rides, or simply take in the stunning vistas. The desert’s beauty is a photographer’s dream.
4. Edge of the World (Jabal Tuwaiq): The Edge of the World in Jabal Tuwaiq offers breathtaking views of the surrounding desert landscape. The cliff’s dramatic drop creates an illusion of standing at the world’s edge. A popular spot for hiking and stargazing.
People of Saudi Arabia
Saudis are known for their hospitality and strong cultural roots. The population is diverse, with Saudis valuing traditions like dates, Arabic coffee (gahwa), and Islamic heritage. They’re proud of their country’s history and the Two Holy Mosques.
Traditional Dress of Saudi Arabia
Saudi men typically wear a “thobe” (or dishdasha), a long, usually white robe suited to the desert climate. They often wear a “ghtra” (red checkered headscarf) or “shema” (white headscarf), held in place by an “agal” (black rope). Women wear an “abaya”, a loose black robe, often with a “hijab” (headscarf) or “niqab” (face veil), often part of their modest attire.
These outfits reflect Saudi Arabia’s cultural and heritage, commonly worn in daily life and formal occasions.
Pulses and Recipes
Saudi Arabia is exploring pulse cultivation as part of its efforts to enhance food security and reduce import dependency. The government is promoting oilseeds and pulses through subsidized land allocation and water access programs, particularly in northern provinces where climate conditions are suitable.
Lentils are everyday comfort across Saudi Arabia – simple, filling, and deeply loved. From homes in Riyadh to the coasts of Jeddah, pulses simmer slowly with cumin, garlic, and a squeeze of lemon until they turn rich and earthy.
You’ll find them at breakfast tables and after-iftar feasts alike, served in steaming bowls or beside warm tanoor bread. They’re humble, but they hold the whole table together.
Maraqa Adas and Marag Adas are the same dish. Marag is thinner, while Maraqa is thick enough to scoop up with bread.
Today, we’re cooking Maraqa Adas.
Maraqa Adas Saudi Red Lentil Stew
A simple, comforting red lentil stew eaten with khubz or with rice. This is everyday food in Saudi homes – simple, nourishing, and made to be shared.
You need:
100 gm red lentils (masoor dal)
1 medium size onion
½ cup grated tomato
1 small potato
1 tsp grated garlic
1 green chili (optional)
1 tsp Baharat spice
¼ tsp turmeric powder.
1 tsp coriander powder
1 small Loomi
1 tbsp refined oil/olive oil
Salt to taste
Method:
Wash the red lentils thoroughly.
Soak them in clean water for about 10 minutes, then drain completely.
3. Finely chop the onion and green chili.
4. Grate the garlic.
5. Pierce the dried Loomi a few times with a fork to help it release flavour.
6. Grate the tomato and discard the skin.
7. Dice the potato into small, even cubes.
8. Heat refined oil in a pan over medium heat.
9. Add the chopped onion and cook until soft and lightly browned.
10. Add the grated garlic and chopped chili. Sauté for about 1 minute, until fragrant.
11. Stir in the grated tomato. Cook until the tomato breaks down and the oil starts to separate from the mixture.
12. Add the pierced loomi, baharat, turmeric, ground coriander, and salt.
13. Stir for a few seconds until the spices are fragrant.
14. Add the drained red lentils and diced potato. Mix well to coat everything in the spices.
15. Sauté for a few seconds, then pour in enough water to just cover the lentil and potato mixture.
16. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer.
17. Cover the pan. Stir occasionally to prevent sticking. Add more hot water if it looks dry. Cook for 25–30 minutes, or until the lentils and potato are tender and the stew is thick.
18. Remove the loomi from the pan. Tear it into smaller pieces, mash slightly, and return it to the stew.
19. Take 2 tbsp of the cooked lentils and blend until smooth. Stir the purée back into the pan for a thicker texture.
20. Taste and adjust salt or spices. Bring back to a brief boil, then switch off the heat. Add a little hot water if needed. The final texture should be thick enough to scoop with bread, but not a paste.
To Serve: Ladle the Maraqa Adas into bowls. Finish with a drizzle of olive oil and a squeeze of fresh lemon. Serve hot with khubz, plain rice, or roti.
Enjoy your Maraqa Adas.
Happy Reading, Healthy Cooking!
Coming up next …Pulses in United Arab Emirates Cuisine
Qatar, officially the State of Qatar, is a sovereign Arab state on a peninsula that juts into the Persian Gulf to the east, west, and north. It shares its only land border with Saudi Arabia to the south.
Its capital is Doha. The country is well known for its vast reserves of oil and natural gas.
A Few Wonders of Qatar
1. Sheikh Zayed Mosque (Qatar): The Sheikh Zayed Mosque in Doha blends traditional Qatari architecture with modern designs. Its stunning minarets and grand prayer hall make it a prominent landmark. The mosque is open to visitors, highlighting beautiful Islamic art and culture.
2. Souq Waqif: Souq Waqif is a vibrant traditional market in Doha, offering a glimpse into Qatar’s heritage. Stroll through stalls selling spices, textiles, and local crafts. The souq’s lively atmosphere, restaurants, and cultural events make it a must-visit.
3. Doha Corniche: The Doha Corniche is a scenic waterfront promenade along the Persian Gulf. Enjoy stunning views of the city’s skyline, parks, and beaches. It’s a popular spot for jogging, dining, and taking in the sunset.
4. Katara Cultural Village: Katara Cultural Village is a hub for arts and culture in Doha. The village features theaters, galleries, and performance spaces showcasing Qatari and international talent. Its beautiful architecture and cultural events make it a unique destination.
People of Qatar
Qataris are known for their hospitality and strong cultural roots. The population is a mix of locals and expats, with Qataris valuing traditions like falconry, camel racing, and traditional coffee (gahwa). They’re proud of their heritage and the country’s rapid modernization.
Traditional Dress of Qatar
Qatari men wear a “thobe” (or dishdasha), typically white. Women wear an “abaya” with a “shayla” (headscarf). These outfits reflect Qatar’s cultural heritage and are often worn on formal occasions.
Pulses and recipies
Pulse cultivation in Qatar is limited due to the country’s arid climate and lack of suitable land. However, the government is promoting agricultural innovation to ensure food security, including exploring sustainable crop systems and smart farming techniques. According to data, Qatar’s pulse production is relatively low, with most pulses being imported to meet local demand. Despite challenges, efforts are being made to develop resilient and high-value crops, including pulses, using unique farming techniques.,
Qatari kitchens lean on pulses. Not as a trend, but as tradition. Lentils, chickpeas and fava beans have fed families here for generations.
You taste them in machboos, where rice and meat meet spice and slow cooking. You taste them in stews that bubble on every stovetop.
We’re making Lentil Machboos today. Because pulses don’t just add protein. They add memory. They add home. They carry the flavor of the whole region
Lentil Machboos – Qatari One-Pot Comfort
Rice and brown lentils simmered with dried lime (loomi) and a fragrant Machboos spice blend. Everything in one pot, full of soul.
You need:
200 gms Basmati rice
100 gm brown lentil (Sabut masoor)
1 large onion
½ cup grated tomato
1 medium size capsicum (green bell pepper)
1 tsp grated garlic
1 tsp grated ginger
1 Loomi (dried black lime)
2 tbsp Machboos spice*** (see note below)
1 tbsp refined oil/ghee/clarified butter
2 cups water/vegetable stock
Method:
Soak the brown lentils for 1 hour and the rice for 30 minutes, in separate bowls.
Drain both well and set aside. This helps them cook evenly and keeps the rice fluffy.
3. Prep the aromatics: Finely chop the onion. Grate the garlic and ginger. Grate the tomatoes, discarding the skins. Dice the capsicum.
4. Prep the loomi: Pierce the dried black lime (loomi) all over with a fork. This helps release its smoky, citrusy flavor as it cooks.
5. Heat oil or ghee in a heavy-bottomed pot over medium heat.
6. Add the finely chopped onions and sauté until they just start to soften, about 1 minute. Stir in the grated garlic and ginger and cook until fragrant, 30–45 seconds. Don’t let them brown.
7. Add the Machboos spice blend and the pierced loomi. Toast for 1 minute, stirring constantly, until the spices smell warm and toasty. This blooms the flavors.
8. Add the grated tomatoes and diced capsicum.
9. Cook on medium heat, stirring occasionally, until the tomatoes break down and the mixture thickens to a soft paste, about 4–5 minutes.
10. Stir in the drained, soaked lentils and sauté for 30 seconds, just until they’re well coated in the spiced tomato base.
11. Pour in enough hot water or stock to cover the lentils by about 1 inch.
12. Bring to a gentle boil, then reduce the heat to low.
13. Cover with a tight-fitting lid and simmer for 15–20 minutes, until the lentils are just tender but still have bite. They should be about halfway cooked — they’ll finish cooking with the rice.
14. Remove the lid and check the lentils — they should be tender but still holding their shape. Gently stir in the drained, soaked rice until it’s evenly mixed with the lentils.
15. Pour in enough hot water or stock to cover the rice-lentil mixture by about ½ inch. Bring it back to a gentle boil, then reduce the heat to low.
16. Cover with a tight-fitting lid and cook, without lifting the lid, for 10–15 minutes, or until the rice is fluffy and all the water is absorbed.
17. Turn off the heat and let it rest, covered, for 10 minutes before fluffing. This final rest is what gives you separate, fluffy grains
18. Remove the lid. Check that the rice is tender and all the water has been absorbed.
19. Gently fluff the Lentil Machboos with a fork to separate the grains — avoid stirring, which can make it mushy.
Your Lentil Machboos is ready.
Serve it hot with Daqqus, the traditional spicy tomato sauce, and a side of yogurt or fresh salad.
Note: *** Machboos Spice Blend – Ground spices
2 tsp Cumin,
2 tsp Coriander,
1/4 tsp Turmeric,
1 tsp Black pepper,
1leveled tsp cinnamon,
1 leveled tsp cardamom,
pinch of nutmeg.
Mix all the spices together.
Total = 6 tsp = 2 tbsp (For the above recipe.)
~~~~
Happy reading, healthy cooking!
Coming up next … Pulses from Saudi Arabian Cuisine.
Oman is officially known as the Sultanate of Oman — “Sultanate” reflects the traditional title used for its ruler and is part of the country’s official name. It lies in the southeast of the Arabian Peninsula and blends traditional heritage with modern development. Muscat is its capital.
Located in West Asia, it borders Saudi Arabia, the UAE, and Yemen to the west, with the Gulf of Oman to the north and east and the Arabian Sea to the south.
A Few Wonders of Oman
1.Sultan Qaboos Grand Mosque: The Sultan Qaboos Grand Mosque in Muscat is a stunning blend of modern and traditional Islamic architecture. With its beautiful gardens, marble floors, and intricate carvings, it’s a must-visit for anyone interested in culture and spirituality.
2. Wadi Shab: Wadi Shab is a breathtaking oasis in Oman’s Eastern Hajar Mountains. Hike through the wadi, swim in turquoise pools, and explore the ancient irrigation systems. It’s a perfect spot for nature lovers and adventure seekers.
3. Nakhle Fort: Nakhle Fort, near Muscat, is a 17th-century fort with stunning views of the surrounding mountains. Explore the fort’s towers, rooms, and ancient cannons, and learn about Oman’s history and culture.
4. Wahiba Sands: The Wahiba Sands desert in Oman is a vast expanse of golden dunes. Take a 4×4 safari, ride a camel, or simply watch the sunset over the dunes. It’s a unique experience in Oman’s stunning desert landscape.
People of Oman
Omanis are known for their warm hospitality and rich cultural heritage. The population is a mix of locals and expats, with Omanis valuing traditions like frankincense, traditional music, and coffee (qahwa). They’re proud of their country’s history and natural beauty.
Traditional Dress of Oman
Omani men wear a “dishdasha” (or thobe), typically white. Women wear an “abaya” with a “hijab” or headscarf, often with intricate embroidery. These outfits reflect Oman’s cultural heritage and are worn on formal occasions.
Pulses and Recipes
Oman does cultivate pulses, although limitedly, due to its arid climate and water scarcity. The government is promoting sustainable agriculture and food security initiatives, including subsidies for pulse crop cultivation and research into high-yield, disease-resistant varieties.
Pulses like chickpeas, lentils, and fava beans are grown in Oman, with a focus on improving land and water use efficiency through modern techniques like hydroponics and vertical farming.
The country aims to enhance food self-sufficiency and reduce imports, with pulse production contributing to this goal.
Pulses are used in Omani cuisine, often in dishes like soups, stews, and curries.
We are cooking Mbaazi za nazi today.
Mbaazi za nazi (Pigeon Peas with Coconut milk)
Mbaazi za Nazi is a coastal favorite from Oman and East Africa. Tender pigeon peas are simmered in coconut milk with garlic, onion, and chili until the sauce reduces to a rich glaze that coats each pea. It’s not a curry — it’s served dry-ish, perfect for scooping with khubus or flatbread.
You need:
100 gm pigeon peas
100 ml coconut milk
1 medium size onion
1 tsp grated garlic
1 green chili (to taste)
1 tbsp refined oil
Salt to taste
Method:
Soak: Rinse the whole pigeon peas (sabut toor) and soak overnight.
2. Cook: Drain and rinse again in the morning. Add to a pressure cooker with ¼ tsp salt and just enough water to cover the peas.
3. Cook until tender.
4. Finely chop the onion.
5. Grate 1 tsp of garlic.
6. Remove the stem and slit the chili lengthwise.
7. Heat the oil in a pan.
8. Add the chopped onion, grated garlic, and slit chili. Sauté for 1–2 minutes until fragrant.
9. Add the cooked sabut toor along with its cooking water. Sauté for about 1 minute.
10. Pour in ½ cup hot water and bring to a boil. Reduce heat and simmer for 5–7 minutes.
11. Pour in the coconut milk and stir well.
12. Lightly mash a few of the pigeon peas against the side of the pan for a creamier texture.
13. Simmer gently, stirring occasionally, until the coconut milk reduces and coats the peas.
Kuwait is a sovereign emirate in West Asia, located on the Persian Gulf between Iraq and Saudi Arabia. Its capital is Kuwait City. The country blends modern infrastructure with traditional Arab culture, and its economy is dominated by the oil industry.
A Few Wonders of Kuwait
1. Kuwait Towers: The Kuwait Towers are iconic symbols of Kuwait. These three slender towers, standing tall in the Arabian Gulf, offer breathtaking views of the city and sea. The main tower’s rotating restaurant is a must-visit for a unique dining experience.
2. Grand Mosque: The Grand Mosque in Kuwait is a stunning example of Islamic architecture. With its vast prayer halls, intricate designs, and beautiful gardens, it’s a must-visit for anyone interested in culture and spirituality. The mosque is open to non-Muslims for guided tours.
3. Liberation Tower: The Liberation Tower is a 372-meter-tall skyscraper in Kuwait City. It’s one of the tallest buildings in the country and offers panoramic views of the city. The tower’s design is inspired by traditional Kuwaiti architecture, making it a unique landmark.
4. Failaka Island: The Failaka Island, is located off Kuwait’s coast, is steeped in history. With ancient ruins, beautiful beaches, and a relaxed vibe, it’s a great spot for a day trip or picnic. Explore the island’s archaeological sites and enjoy the serene atmosphere.
People of Kuwait
Kuwaitis are known for their hospitality and strong cultural roots. The population is a mix of locals and expats, with Kuwaitis being proud of their heritage and traditions. You’ll find them valuing family ties, traditional coffee (gahwa), and customs like diwaniya gatherings.
Traditional Dress of Kuwait
The traditional dress for Kuwaiti men is a “dishdasha” (or thobe), usually white. Women wear a “abaya” with a “hijab” or “shayla” (headscarf). These outfits reflect Kuwait’s cultural heritage and are often worn on formal occasions, blending tradition with elegance.
Pulses and Recipes
Kuwait’s pulse cultivation is limited due to its arid climate and water scarcity. However, the country has been promoting sustainable agriculture and food security initiatives, including vertical farming and protected agriculture.
They import pulses like chickpeas and lentils in spite of localdespite to local cultivation.
Kuwaiti cuisine loves pulses like lentils, chickpeas, and fava beans, starring in dishes like rice, soups, stews, and salads. Mumawwash is a favourite – a comforting one-pot wonder with rice and green mung beans. It’s a Kuwaiti home-cooking staple, all about aromatic spices and that special dried black lime flavour.
We are cooking Mumawwash today. Mung bean and rice.
Mumawwash (Kuwaity Mung Bean Rice)
Mumawwash is a flavorful Kuwaiti dish made with mung beans and rice, cooked with aromatic spices like turmeric, cumin, Looni and Baharat spice, and a tangy tomato sauce. The combination of tender mung beans and fluffy rice is a wonderful match.
You need:
50 gm mung bean
100 gm basmati rice
1 medium size onion
1 tsp grated garlic
1 tsp grated ginger
1 Loomi
2 tsp of Baharat spice
1 tbsp refined oil
Salt to taste
Method:
Prep the mung bean by soaking it overnight, then rinse and drain.
Pressure cook the soaked beans with just enough water to cover the bean, add ¼ tsp salt, and switch off the heat at the first whistle.
Let the cooker cool down naturally, then drain and set the mung bean aside.
4. Rinse the rice, soak it for 30 minutes, drain it and set aside.
5. Finely chop one onion and slice the other for garnish.
6. Grate garlic and ginger separately, keeping them ready.
7. Prep the Loomi: Pierce the dried lime (loomi) all over with a fork. This helps release its smoky, citrusy flavour as it cooks.
8. Heat oil in a heavy-bottomed pot over medium heat.
9. Add the chopped onions and sauté until brown and soft.
10. Stir in the grated garlic and ginger and cook until fragrant.
11. Add the Baharat spice and pierced loomi.
12. Toast the spices for 1 minute, stirring constantly, until warm and aromatic. This blooms the flavors.
13. Add the drained rice and cooked mung beans to the pot.
14. Gently fold everything together and sauté for 1–2 minutes, just until the grains are well coated in the spiced oil.
15. Add hot water to cover the rice-dal mix, adjust the salt and bring it to a boil.
16. Cover with a tight lid to trap the steam.
17. Cook on low heat for 20-25 minutes.
18. Fry the sliced onion till golden brown and set it aside for garnish
19. Once the rice is cooked, remove the lid and check. If it needs a bit more time, add a splash of water and cook for another 5 minutes.
20. Switch off the heat, let it sit covered for a while, then fluff the rice gently with a fork.
Your Mumawwash is ready! Serve hot with Dagoos, the traditional Kuwaiti tomato sauce.
Bahrain, officially the Kingdom of Bahrain, is an archipelago of 33 islands in the Persian Gulf, between Saudi Arabia and Qatar. It’s connected to Saudi Arabia via the King Fahd Causeway. The capital of Bahrain is Manama.
It was the first Gulf state to discover oil in 1932.
A Few Wonders of Bahrain
1. Bahrain Fort (Qal’at al-Bahrain): The Bahrain Fort, a UNESCO World Heritage Site, is a historic site that showcases the country’s rich history. This archaeological site features layers of occupation dating back to 2300 BC, including the Dilmun period. The fort’s strategic location offers stunning views of the surrounding area.
2. Grand Mosque (Al-Fateh Mosque): The Grand Mosque, also known as Al-Fateh Mosque, is one of the largest mosques in the world and a prominent landmark in Bahrain. Built in 1987, it can accommodate up to 7,000 worshippers. The mosque’s stunning architecture and beautiful gardens make it a popular tourist destination.
3.Tree of Life: The Tree of Life is a 400-year-old tree that stands alone in the desert, about 2 km from Jebel Dukhan. The tree is a symbol of resilience and has become an iconicsymbol of Bahrain. Despite the harsh desert climate, the tree thrives, supported by an underground water source.
4. Wadi Al-HammamWadi: Al-Hammam is a scenic valley with natural springs, lush greenery, and stunning rock formations. Located near the village of Hamam, it’s a popular spot for hiking and picnics. The valley’s natural beauty offers a tranquil escape from the city’s hustle and bustle.
People of Bahrain
Bahraini people are known for their warm hospitality and rich cultural heritage. The population is a mix of locals and expats. The Bahrainis are proud of their traditions. Bahrainis blend modern life with traditions like pearl diving and traditional coffee-making.
Traditional Dress of Bahrain
The traditional dress for Bahraini men is a “thobe” (or dishdasha), typically white. Women wear an “abaya” with a “shayla” (headscarf). These outfits reflect Bahrain’s cultural heritage and are often worn on special occasions.
Pulses and Recipes
Pulse cultivation in Bahrain is limited due to the country’s arid climate and limited arable land. Bahrain relies heavily on imports to meet its pulse needs, though some farmers grow small quantities of pulses like lentils or beans using irrigation in controlled environments. The focus is more on crops like dates, vegetables, and fodder for livestock.
People in Bahrain do use pulses and beans in traditional dishes. You’ll find pulses like chickpeas in dishes like ‘machboos’ (a rice dish with meat or fish), and beans in stews or soups like ‘harees’ (a wheat and meat porridge sometimes made with beans). Pulses add protein and flavor to local cuisine.
Bahraini cuisine features several traditional pulse-based dishes, often served during breakfast or as part of a larger communal meal. Pulses like fava beans, chickpeas, and lentils are staples in the local diet, reflecting both indigenous traditions and historical trade influences from across West Asia and India.
Today we are cooking Hamsat Nikhee a staple Bahraini breakfast. Nikhee means chickpeas in Bahrain.
Hamsat Nikhee
Hamsat Nikhee is a traditional Bahraini breakfast. This dish is known for its balance of savoury spices and the slight tang from tomatoes and lemon.
You need:
150 gm chickpeas
1 medium size onion
1 tsp grated garlic
1 green chili finely chopped
2 large tomatoes
½ tsp ground cumin
½ tsp pepper crushed
A few sprigs of coriander leaves
1 tbsp lemon juice
1 tbsp refined oil
Salt to taste
Method:
Wash and soak chickpeas overnight.
Rinse and pressure cook with ½ tsp of salt and ½ cup of water until tender and retain their shapes.
3. Chop the onion, chili, and coriander leaves finely.
4. Grate the garlic and tomatoes (discard the skin) and set aside.
5. Heat oil in a pan over medium heat.
6. Add the chopped onion and saute until they are soft and lightly browned.
7. Stir in the garlic and chili and cook for another few seconds until fragrant.
8. Add cumin and pepper crush and stir in well and fry for few seconds more.
9. Add the grated tomatoes to the pan and cook until the tomatoes separate from the oil. Stir occasionally.
10. Add the cooked chickpeas with the water and mix well.
11. Keep stirring and ensure the chickpeas are thoroughly coated in the spiced tomato base.
12. Reduce the heat to low and cover the pan and let it simmer for about 5-minutes. This allows the chickpeas to absorb the flavours.
13. Add the lemon juice and adjust the salt.
14. Stir fresh coriander and serve hot with traditional bread Khubz (flatbread). Enjoy!
While researching West Asian cuisine, I discovered Amina’s blog, Hungry Paprika. Her posts were a huge help in understanding Middle Eastern spices more clearly.
Amina notes that “baharat” simply means “spices,” not one set formula. While she shares her mom’s blend, she makes it clear there’s no single correct recipe — each cook or family has their own. So, if you’re missing an ingredient or two, don’t stress. Use what you have and make it yours.
She shared a beautiful recipe for making it from scratch — you can find it [here on Hungry Paprika]. Inspired, I decided to make my own batch of Baharat for my upcoming recipes.
Another common flavour I learned about is Loomi, or dried black lime. I made that too. Yes, there are substitutes for both Baharat and loomi, but I wanted to prepare them myself so my dishes could be as authentic as possible.
A big thanks to Amina and Hungry Paprika for the guidance! Baharat Spice — adapted from _Hungry Paprika_
This is Amina’s whole-spice recipe. In brackets I’ve noted what I used when I didn’t have the original ingredient.
Baharat Spice
Baharat blooms when it’s roasted and ground — the cinnamon and cloves turn soft and sweet, while pepper and cumin add a warm, earthy hum that settles deep into lentils.
You need:
2 teaspoons curry powder
1 1/2 teaspoons black peppercorns
1 1/2 large cinnamon sticks, broken into smaller pieces
1 1/4 teaspoons cardamom pods, about 16
3/4 teaspoon cumin seeds
3/4 teaspoon cloves
1/2 large nutmeg, about 1 cm
1 1/2 teaspoons whole allspice (didn’t have — substituted extra 1/2 tsp cloves + extra 1/2 cinnamon stick + ¼ tsp nutmeg)
Method:
Toast: Toast all whole spices in a dry pan on low heat until fragrant, 2–3 minutes. Let cool.
Grind: Grind the cooled spices to a fine powder. Add the powdered curry powder and give a quick pulse. Here is your Baharat Spice. Store airtight.
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How to Make Loomi at Home.
Loomi, or dried black lime, adds a deep, tangy flavour to stews and rice dishes. You can make it yourself with just limes, salt, water, and sunshine — or an oven.
Method:
Blanch the limes: Wash the lemons. Bring ½ litre of water and ½ tsp salt to a boil. Add whole limes and boil for 1–2 minutes.
Shock in cold water: Immediately transfer them to a bowl of ice-cold water for 4–5 minutes to stop the cooking.
This blanching step helps draw some of the bitterness from the peel and pith into the water. The salt also cleans the surface and helps protect the limes from microbes during drying.
Sun-dry: Pat the limes dry and place them on a plate in direct, strong sunlight. If you live in a hot, dry climate, this takes 3–30 days. Turn them occasionally for even drying. The heat and salt together create an environment that discourages microbial growth during the long drying process.
Check for doneness: They’re ready when the limes feel light, hard, and rattle or sound hollow when shaken.
That’s your loomi.
Oven method: If you don’t have strong sun, place the blanched limes directly on the oven rack for airflow. Use the lowest setting, 60–80°C / 140–175°F, and dry for 2–4 days intermittently. Leave the oven door cracked slightly and check daily.
The Arabian Peninsula comprises Saudi Arabia, UAE, Qatar, Bahrain, Oman, Kuwait, and Yemen.
It’s bounded by Egypt to the northwest, Jordan and Iraq to the north, the Persian Gulf to the east, the Arabian Sea and Indian Ocean to the south, and the Red Sea to the west.
Pulse Cultivation
The Arabian Peninsula is a region where ancient desert traditions meet modern global trade. While the arid climate makes large-scale farming a challenge, pulses have remained a cornerstone of the diet for centuries due to their long shelf life and high nutritional value. Lentils and chickpeas are grown in some areas with irrigation.
Today, the Arabian Peninsula is more than just a consumer. Countries like the UAE have become global hubs for the pulse trade. They import vast quantities of lentils and chickpeas from other parts of Asia and redistribute them to the rest of the world, keeping the “Pulses from Asia” project connected to every corner of the globe.
Pulses in the Arabian Peninsula are often slow-cooked to bring out their creamy textures and paired with aromatic spices like cardamom, cumin, and black lime called Loomi.
Let’s go through the countries alphabetically, starting with Bahrain. But first, a quick stop in my kitchen to make two key spices: baharat and loomi.
Dal On The Table 