Om Ali — bread pudding of Arab world

Um Ali: A dessert born in blood

Recently, I attended an Iftar party at a luxury hotel in Baghdad. After I finished the food, I found a nice, sweet dessert there, called Om Ali — a simple concoction: bread and pastry are combined with raisins, pistachios, coconut and almonds, then drenched in sweetened milk. It’s not the story of a royal chef preparing an innovative dish at the behest of a discerning king, but of a murder and a rather cruel one! 

Dolma

The Journey of Dolma: From Mediterranean to Bengal

Dolma is a family of stuffed vegetable dishes common in the Mediterranean cuisine. It slowly made a delicious journey from the shores of the Mediterranean Sea to the shores of the Bay of Bengal, where it got the exotic transformation.

Kebab: Doesn’t matter who invented it, it’s delicious

Roasting small chunks of meat is a process dating back to antiquity. Evidence of hominin use of fire and cooking in the Middle East dates back as far as 790,000 years. In the end, it doesn’t really matter who invented kebab. What matters is that fire has touched meat, that the meat is good, and the company is even better.

Desert Truffle: A lesser-known delicacy of the Middle East

Truffles have gained widespread attention in the culinary world lately, becoming a favourite among chefs and food-lovers alike. Not to be confused with the chocolate confectionery of the same name, truffles are a type of fungus that grows near the roots of certain trees.