Tag: Middle Eastern Cuisine

Middle Eastern cuisine is a diverse and flavorful culinary tradition that encompasses the dishes of various countries and cultures in the Middle East. The region is known for its use of aromatic spices, herbs, and a wide variety of ingredients such as grains, legumes, meats, and vegetables.

Starting the Year on a Sweet Note: Kunafeh & Halawet el-Jibn in Baghdad

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic15 Comments

The financial year-end in Iraq is on December 31st, and this year was no exception. After closing the books, colleagues Ali and the author marked the new year with savory shawarma and a visit to Al Halawany Sweets for Kunafeh and Halawet el-jibn. Halawet el-jibn, a cheese dessert, impressed with its sweet semolina and cheese dough, clotted cream, and pistachio topping. Kunafeh, a crispy and gooey Middle Eastern favorite, also stood out. They savored these treats with aromatic coffee, contemplating the dessert's origins and hidden gem status. The visit left a sweet start to 2023, highlighting the joy of shared food experiences.

Om Ali — bread pudding of Arab world

Umm Ali: The Dessert Rich in History & Flavour

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic14 Comments

Umm Ali is more than just a recipe; it’s a legacy. It’s a dish that tells a story—one of ambition, power, and the complex dynamics of women in leadership. From its violent origins to its place at the table today, Umm Ali is a testament to the power of food to preserve history, culture, and the human experience. And as you savor each bite, you’re not just indulging in a dessert—you’re partaking in a centuries-old tradition, woven with stories of love, betrayal, and strength.

Dolma

Dolma: The Stuffed Secrets of Togetherness

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic10 Comments

Dolma, a beloved dish with stuffed vegetables like grape leaves, peppers, and eggplants, reflects a culinary evolution across the Mediterranean, Middle East, and India. With origins in the Ottoman Empire, dolma has evolved through Byzantine refinement and Arab influences, reaching diverse regions like Greece, Azerbaijan, and Bengal. Today, it continues to captivate palates with vegetarian and vegan variations, embodying the spirit of cultural exchange and culinary exploration.

Savoury Kebab Stories: Iraq & India Unite

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic7 Comments

The article discusses kebabs from two distinct regions: Iraq and India. Both kebabs, being from rich culinary traditions, vary greatly in their preparation and presentation. Iraqi kebabs like the shish and tikka use chunks of marinated meats, whereas Indian kebabs are made from minced meat mixed with herbs and spices. The Iraqi kebab is often complemented by amba, a fermented mango condiment, while the Indian variant is generally accompanied by yoghurt-based sauces, chutneys, and flatbreads.

Desert Truffle: A Lesser-known Delicacy of the Middle East

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic13 Comments

Truffles, an expensive type of subterranean fungus that grows near the roots of specific trees, are renowned in the culinary world, particularly in Europe. However, more affordable desert truffles in the Middle East and North Africa, have provided nourishment, medicinal benefits, and even aphrodisiac properties throughout history. Their cultivation remains challenging, mostly relying on natural phenomena like thunderstorms for growth. These culinary treasures have a rich history, dating back to Sumerian times, and continue to be enjoyed today in various cuisines due to their unique flavor and nutritional benefits.

Basbousa: A Delicious Journey Through Culture & Tradition

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic7 Comments

Today marked the start of Vikrami Samvat and Navaratri, a Hindu festival. Amid celebrations, I received a surprise from my colleague Ali Abdul Salam: Basbousa, a delicious Middle Eastern dessert. Originating in Egypt, it's made of semolina, sugar, and coconut, soaked in fragrant syrup. This treat embodies Middle Eastern culinary tradition and the joy of sharing food.

Pacha: A Taste of History, Culture, & Iraqi Hospitality

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic11 Comments

In a bustling Baghdad marketplace, the rich aroma of Pacha introduced a traditional Iraqi dish renowned for its cultural significance. Made from sheep's head and trotters, Pacha reflects resourceful cooking and embodies community and celebration in Iraq. It symbolises hospitality and connection to heritage, offering a unique dining experience that transcends mere sustenance, representing resilience and the enduring strength of Iraqi culture across time.