Tickling your taste buds

Bahrain produces only a small amount of its food requirements due to its limited land space and gets most of its food imported. Dates, bananas, citrus fruits, pomegranates, mangoes and cucumbers form the country’s primary crops.

One of the traditional dishes is called machboos, which is meat served with rice. Bahrainis also eat other Arabian food such as falafel, shawarmas and traditional snacks include samboosa and pastry. Below, we are going to talk of traditions and Arabic cuisine in general.  

Bahrainis take great pride in their hospitality. ‘Tafathalo’, meaning ‘do me the honour’ is the way they welcome their guests.Not only the Bahrainis, but all the Arabs have this value. Sharing a meal with others is an honour the Arabs hold in high esteem.

The Bahraini cuisine is mainly a combination of Mediterranean, Middle Eastern, and Indian.  It has also been influenced by various cultures like Spanish, Italian, French and Greek. Turkish cuisine had impact on the entire Arab world, Persian and Indian cuisine had impact on the eastern side of the Arabic countries.

The ingredients commonly used are  cinnamon, curry powder, fish (in coastal areas), garlic, lamb (or veal), mild to hot sauces, mint, onion, rice, saffron, sesame, yogurt, spices (similar to the Indian cuisine) due to heavy trading between the two regions. Tea, thyme (or oregano), turmeric, a variety of fruits (primarily citrus), variety of vegetables such as cucumbers, eggplants, lettuce, tomato, green pepper, green beans, zucchini and parsley.

Formal dinners and celebrations normally include large quantities of lamb (or veal), chicken, rice, stewed vegetables with tomato sauce and dishes seasoned with a variety of herbs and spices. Several other side dishes and salads are included.

The Middle Eastern diet consists of many ingredients not normally used in the American kitchen, such as lentil soups, fava beans, olive and sesame seed oils, olives, feta cheese, and dates.

Muslim Arabs do not consume pork meat or alcohol. Although, the Arabic market in many Arabic countries, such as Iraq, Lebanon, Egypt and Syria, sell pork meat and a variety of liquors and alcohol because the Christian Arabs consume these products.

The word "halal" means "allowed", is a way of describing the meat product which has been ritually slaughtered, similarly to the Jewish "kosher" tradition.

Bread is highly regarded in the Arab world. If anybody notices a scrap of bread on the street, they pick it up and put on the side where no one can step on it accidentally. Bread is an essential ingredient on the table in the Arabic cuisine. It is used on the side, in salads, or in certain dishes such as the "fatteh"

Yogurt made from sheep, cow or goat's milk is used in many ways.
Lamb is used in most of the Arabic countries, although some countries use veal more than lamb. The most prized dish an Arabic house can serve to their guests is baby lamb stuffed with spiced rice. The Bedouins use sheep and camel meat too.

Fresh and dried fruits and nuts are widely used. Example of the fruits and nuts used are; pomegranates, lemons, dates, apples, figs, oranges, apricots, mango, almonds and pistachios.

Rice is a staple in all the Arabic countries. It is cooked in countless ways. It served alongside meat, fish, and stewed vegetables.

Wheat is another staple and is used as whole grain, cracked or as flour for bread and a variety of pastries. Bulgur is another favourite grain in some Arabic countries and is used in breakfast in North African countries and cooked similarly to rice in Iraq.

Olive oil is the most common for cooking and dressing. It is produced in Lebanon, Syria, Palestine and parts of North Africa. Sesame oil is also used in some countries where olive oil is scarce.

Salads are always available whether at lunch or dinner. They are made with a variety of fresh vegetables and simple fresh dressing of lemon (or lime) juice, salt (and pepper) and olive oil.

Vegetables are used raw and cooked. A wide variety of vegetables is used. The favourites are eggplant, zucchini, cauliflower, okra, green beans and spinach. A variety of fresh and dried beans and legumes is also used such as peas and lentils.

Mazza are side dishes or appetizers that are made of assortment of little tidbits in small plates. They accompany the main dish.

Hot beverages are used more than cold, coffee being on the top of the list, mostly in the Gulf countries. However, tea is also served in many Arab countries. In Egypt and Jordan, for instance, tea is a more important hot beverage than coffee.