Pulses in Saudi Arabian Cuisine

Saudi Arabia: Location and people

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:

  1. Wash the red lentils thoroughly.
  2. 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

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Pulses in Qatari Cuisine

Qatar: Location and People

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:

  1. Soak the brown lentils for 1 hour and the rice for 30 minutes, in separate bowls.
  2. 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.)

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Happy reading, healthy cooking! 

Coming up next … Pulses from Saudi Arabian Cuisine.

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Pulses in Omani Cuisine

Oman: Location and People

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:

  1. 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. 

14.  Serve hot with plain flatbread or khubus.

Happy reading, healthy cooking!

Coming up next… Pulses in Qatari Cuisine.

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Pulses in Kuwaiti Cuisine

Kuwait: Location and People

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:

  1. Prep the mung bean by soaking it overnight, then rinse and drain.
  2. 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.
  3. 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.

Happy reading, healthy cooking!

Coming up next… Pulses from Oman Cuisine

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Pulses in Bahrain cuisine

Bahrain: Location and People

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:

  1. Wash and soak chickpeas overnight.
  2. 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!

Happy reading, healthy cooking!

Coming up next…. Pulses in Kuwaiti cuisine.

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Making Your Own Baharat and Loomi

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.

Happy reading! 

Coming up next… Pulses in Bahraini Cuisine

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Pulses in Arabian Peninsula cuisine

Arabian Peninsula: Location

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.

Happy reading!

Coming up next… Making Your Own Baharat and Loomi

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Pulses in West Asian Cuisine

Across the ancient trade routes of West Asia, maps dissolve into market squares and dry soils give rise to deep-rooted traditional.  Every pulse carries the warmth of the sun that baked the earth, and every dish carries the soul of the home that shared it.  Join us as we follow the coordinates, step into local kitchens, and cook our way through a shared heritage that spans from their fields to our plates.

Location: West Asia

West Asia’s got an impressive location! It is the westernmost part of Asia, also called Western Asia or Southwest Asia. Diverse nations, and interesting borders:

– North: Russia, Europe, Black Sea

– East: Caspian Sea, Central Asia, South Asia.

– West: Mediterranean Sea, Egypt and Red Sea

– South: Arabian Sea, Gulf of Aden. 

West Asia, a region known for its rich cultural heritage and diverse culinary traditions, is home to a wide array of countries with unique flavors and ingredients. Pulses – edible seeds like lentils, chickpeas, and beans – pack a punch with protein, fiber, and nutrients, and are a staple in West Asia, blending rich traditions with nutrition and flavor.

With 19 countries in West Asia, let’s break down the food cultures into groups, highlighting common threads and specialties into 4 groups for easier exploration.

1. Arabian Peninsula: Saudi Arabia, UAE (United Arab Emirates), Qatar, Bahrain, Oman, Kuwait, Yemen.

2. Mediterranean Basin: Cyprus, Israel, Lebanon, Syria, Jordan, and Palestine. 

3. North West Asia: Turkey, Armenia, Azerbaijan, and Georgia.

4. Central West Asia: Iran, Iraq.

Pulse cultivation in West Asia

Pulse cultivation is a significant aspect of West Asia’s agriculture, with countries like Turkey, Iran, and Syria being major producers.

Pulses like lentils, chickpeas, and faba beans are commonly grown in the region, often under rainfed conditions. These crops are crucial for food security, nutrition, and soil health.

We will explore each region and their countries alphabetically.

 Happy reading!

Coming up next… Pulses in Arabian Peninsula.

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Pulses in Sri Lanka Cuisine

Sri Lanka: Location and People

Sri Lanka’s an island nation in South Asia, located off India’s southern coast in the Indian Ocean. The Palk Strait separates it from India. Colombo’s the largest city and commercial hub, and Sri Jayawardenepura Kotte is the capital. It’s often called the “Pearl of the Indian Ocean.

A Few Wonders of Sri Lanka

1. Sigiriya Rock Fortress:  Sigiriya is an ancient rock fortress and UNESCO World Heritage Site, featuring stunning frescoes and breathtaking views. This 5th-century wonder is a testament to Sri Lanka’s rich history and architectural ingenuity.

2. Adam’s Peak (Sri Pada):  Adam’s Peak is a sacred mountain with a footprint-shaped depression believed to be a sacred site for Buddhists, Hindus, and Muslims. The climb is challenging, but the views are unforgettable.

3. Nuwara Eliya Tea Plantations:  Nuwara Eliya is a picturesque hill town famous for its lush tea plantations. Take a stroll through the rolling hills, visit a tea factory, and enjoy the scenic beauty.

4. Polonnaruwa Ancient City:  Polonnaruwa is a UNESCO World Heritage Site, featuring ancient ruins, temples, and statues. Explore the well-preserved city and uncover Sri Lanka’s rich history and cultural heritage.

People of Sri Lanka

The people of Sri Lanka are known for their warmth and hospitality. With a mix of ethnic groups like Sinhalese, Tamils, Muslims, and others, Sri Lanka’s population is culturally rich and diverse. They take pride in their traditions, festivals, and heritage, making the country vibrant and welcoming to visitors.

Traditional Dress of Sri Lanka

The traditional dress of Sri Lanka is a lovely blend of cultural influences. For men, the sarong (called “sarama”) and shirt are common, while women often wear a beautiful sari, typically in elegant drapes like the “osaria”. These outfits reflect the country’s heritage and are worn on special occasions. 

The osaria sari is a traditional Sri Lankan style where the sari is draped in a unique way, often with a pleated front and tucked at the back. Men wear a “sarama” (sarong) with a shirt for formal occasions.

Pulses and Recipes

Pulse cultivation in Sri Lanka is a significant part of the country’s agriculture. Main pulses grown include cowpeas, green gram, and black gram. These protein-rich crops are vital for local food security and often intercropped with rice or other crops.

Pulses play a starring role in Sri Lankan cuisine. Dals like cowpea, green gram, and mung are commonly used in curries, sambols, and pittu. They’re often cooked with coconut milk, spices, and veggies, adding protein and flavor to meals. A staple in many households!

Dal Curry (Parippul)

Dal Curry, also known as Parippul, is a comforting Sri Lankan staple that’s both nourishing and flavorful. Made with lentils, aromatic spices, and a hint of coconut milk, it’s a perfect accompaniment to steamed rice. The blend of spices, curry leaves, and tempered rye seeds gives it a distinct, mouth-watering flavor that’s hard to resist!

You need:

100 gm red lentils (Masoor dal)

1 onion,

½ inch ginger

1 small garlic

2 tomatoes,

½ tsp turmeric powder

Salt & chili to taste

1 tbsp coconut milk (optional)

Final tempering:10 curry leaves, ½ tsp rye seeds, 1 small red dried chili, a few garlic flakes.

Method:

  1. Finely chop the onion. 
  2. Grate a few garlic flakes and ginger. 
  3. Slit green chili and prep curry leaves. 
  4. Slice a few garlic flakes thin. 
  5. Finely chop dried red chili.  Grate tomatoes, discarding skin.
  6. Remove the curry leaves from the stem.

7. Rinse and soak dal for 5 minutes.

8. Add ginger, green chili, and ½ tsp salt and half of the chopped nion.  

9. Pressure cook, with 1 cup water for 1 minute or till tender.

10. Heat 1 tbsp oil in a pan, add onion, and sauté till lightly browned. 

11. Add garlic, ½ tsp turmeric powder, and fry for a minute on medium heat. 

12. Mix in grated tomato, combine well.

13. Fry till the spice mix separates from the oil. 

14. Add cooked dal, adjust water for desired consistency.  Bring to a boil, then simmer for a few minutes.

15. Stir in 1 tbsp of coconut milk and mix well and simmer the dal for another minute or so.

16. Heat 1 tbsp of refined oil and fry Rye seeds, dried red chili, garlic sliced and curry leaves for a few seconds. 

Finish & serve: 

17. Pour in the tempering, over the dal and mix well. 

18. Cover, let the flavors blend for a few minutes.

19. Serve hot with steamed rice.

Your Dal Curry (Parippul) is ready!  Enjoy!

Happy cooking!

Coming up next… Pulses from West Asia Cuisine

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Pulses in Pakistani Cuisine

Pakistan: Location and People

Pakistan is a South Asian country. It is bordered by India and China to the east, Afghanistan to the west and north, Iran to the west, and a coastline along the Arabian Sea to the south. Islamabad is its capital.

1. K2 (Mount Godwin-Austen): K2 is the second-highest peak in the world and a formidable challenge for climbers. Located in the Karakoram range, it’s a breathtaking sight.

2. Hunza Valley: Hunza Valley is a picturesque region with stunning mountain scenery, glaciers, and ancient forts. The valley’s beauty and rich culture make it a must-visit.

3. Mohenjo-Daro: Mohenjo-Daro is an ancient Indus Valley Civilization site and a UNESCO World Heritage Site. Explore the ruins and uncover Pakistan’s rich history.

4. Fairy Meadows National Park:  Fairy Meadows is a beautiful valley with breathtaking views of Nanga Parbat, the ‘Killer Mountain’. Trek through meadows and forests to experience the area’s natural beauty.

People of Pakistan

The people of Pakistan are known for their hospitality and warmth. With a population of over 240 million, Pakistan is home to diverse ethnic groups like Punjabis, Sindhis, Pashtuns, Balochis, and many others. Urdu is the national language, but regional languages like Punjabi, Sindhi, and Pashto are also widely spoken.

Pakistani culture is rich in traditions, with a strong emphasis on family, respect, and community. From vibrant festivals like Eid to delicious cuisine, Pakistan’s people highlight a unique blend of history and modernity.

Traditional Dress of Pakistan

The traditional dress of Pakistan reflects the country’s rich cultural heritage. For men, the shalwar kameez is a staple, often paired with a waistcoat or jacket for formal occasions. Women typically wear a shalwar kameez, often adorned with intricate embroidery or prints, and may add a dupatta (scarf) for modesty.

Regional variations like the Sindhi ajrak or Balochi dresses highlight the country’s diverse textile traditions. These traditional outfits are not only comfortable for Pakistan’s climate but also a symbol of cultural pride.

Pulses and Recipes

Pakistan is a significant producer of pulses, with chickpeas (chana dal) being the major crop. The country’s arid and semi-arid regions, particularly Punjab and Sindh, provide suitable conditions for pulse cultivation. Other pulses grown in Pakistan include lentils (masoor), mung beans (moong), and urad beans (black gram). The country’s pulse production has been increasing, but it still relies on imports to meet domestic demand. Efforts to improve yields and expand cultivation areas are underway to enhance self-sufficiency.

Today we are cooking “Mian Ji Ki Daal”, a legendary mixed lentil dish from Lalamusa, Pakistan.  

Mian Ji Ki Daal (Mixed Pulses)

This savoury dish blends chana dal, masoor dal, and urad dal, cooked to perfection with aromatic spices, and desi ghee, resulting in a thick, creamy delight. It is truly an unforgettable flavour profile.

You need:

100 gm chana dal (chickpea lentil)

50 gm masoor dal (pink lentil)

50 gm urad dal (white lentil)

2 medium size onion

1 green chili (adjust to taste)

1 tsp grated garlic

1 tbsp finely chopped coriander leaves

¼ tsp turmeric powder

1 tsp black pepper powder

1 tsp cumin powder

1 tbsp desi ghee (clarified butter)

Salt to taste

Method:

  1. Wash chana dal, masoor dal, and urad dal separately.
  2. Drain the chana dal and set it aside, but soak the masoor and urad dal in water for an hour.
  3. Now, place the soaked masoor and urad dal into a pressure cooker along with the drained chana dal, ½ tsp salt, and enough water.  
  4. Cook until the dals are done – chana should be tender but still hold its shape, and masoor and urad should be nice and creamy.

5. Thinly slice the onion, grate the garlic, and finely chop the green chili and coriander, and set aside.

6. Heat some oil in a pan and crisp up those onion slices till they’re golden brown.

7. Drain excess oil on kitchen tissue and set aside.

8. In a pan, heat 1 tbsp ghee over medium heat.

9. Toss in the grated garlic and sauté for a few seconds till it’s lightly golden.

10. Now add the cooked dal, mix well, and bring it to a simmer.

11. Mix 1 tbsp water with ¼ tsp turmeric powder to make a smooth paste.

12. Add this to the dal and mix well. Cook for 2-3 minutes, stirring continuously to get that nice blend of flavours.

13. Add the chopped chili and coriander leaves, mix well.

14. Now add those crispy fried onions and stir continuously – this’ll add a nice crunch and flavour.

15. Keep the dal simmering and stirring to avoid any burning at the bottom.

16. Mix pepper and cumin powder with 2 tbsp water, pour into the dal, and give it a good stir.

17. Adjust the consistency with a bit of warm water.

18. Cover and let it simmer on low heat for a few minutes so the flavors meld together.

Done!  Serve with basmati rice, naan, or roti – enjoy!

Happy Cooking!

Coming up next…. Pulses in Sri Lankan Cuisine.

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