Baba Ghanoush / Smoked Aubergine Dip #Bahrainicuisine

 This Bahrain baba ghanoush goes well with the Bahraini bread – Khubz . This smoked aubergine dip is so delicious.we had this dip with the khubz.

 The Arabic preparation is either the eggplant to be baked or broiled  over an open flame. So the pulp is soft and had a smoky taste.

Requirements :

1 large eggplant

2 cloves of garlic

2 tbs tahini ( sesame paste )

½ cup greek yogurt

¼ tsp salt

3 tbs olive oil

1 tbs lemon juice

½ tsp paprika

Method :

I applied little oil on the eggplant and broiled on direct flame , for 5 – 10 minutes or till the skin blackens.

 If you want to bake in oven preheat  to 200* C and place the eggplant on the baking tray and bake for an hour or until the skin is crisp and inside is soft.

When the eggplant cools , remove the skin and chop the flesh.

Add this flesh to the food processor along with the tahini , salt , paprika , lemon juice and yogurt.

 Puree till soft and creamy.

Spoon into serving dish  and place a parsley and drizzle olive oil. 

 Serve with khubz or vegetables.

Bahraini Halwa / Halwa Bahraini # Bahrainicuisine

    This is the famous dessert of Bahrain. Halwa is usually serve along with coffee . Sales of Halwa peak during the three days of Eid after the month of Ramadan.

    This halwa is also the same corn flour  / Karachi halwa what we make in India. Addition of the saffron  , nutmeg and sesame seeds are the variation.

Requirements :

1 cup corn flour

3 cup water

3 cup sugar 

5 tbs butter/ Ghee

1 tbs ground cardamom

½ tsp ground nutmeg

10 saffron strands

red food coloring

2 tbs rose water

chopped nuts

1 tbs sesame seeds

Method :

Mix the saffron in the rose water.

Mix the corn flour in the 3 cup of water.

In a pan , add the sugar and cook on medium heat until it caramalize and turns light brown.

Now , add in the corn starch water mixture . The sugar hardens immediately , keep stirring on medium flame.

After stirring for 15 – 20 minutes , the halwa must have hardened , add in saffron – rose water , cardamom , nutmeg , red food color  ,chopped nuts and the butter.

 Stir till the halwa leaves the side of the pan.

Pour the halwa into serving dish and sprinkle nuts and sesame seeds on top.

Khubz / Khubz Arabi / Bahraini Flatbread #Bahrainicuisine

 Each country has their own unique  bread . This Bahrain bread is very similar to pita bread. It is cooked in special clay oven , I baked in my oven. We had it with Baba Ghanoush and Hummus.  It is often served with  mahyawa fish sauce.

 The bread puffs up in the oven to make a pocket similar to a pita bread.

Requirements :

3 cup All purpose flour

2 tbs Instant dry yeast

1 ½ cup Tepid water

1 tsp Sugar

½ tsp Salt

2 tbs Vegetable oil

Method :

In a bowl , add the water along with sugar and dissolve in the yeast.

 Mix together flour and salt.

Add the flour mixture to the yeast and mix well. Add in the oil and knead well.

Knead well for 10 minutes till the dough is smooth and elastic.

Place the dough in a oiled bowl and cover it with dry towel.

Let the dough for first rise.

Preheat oven to 400 * F / 200*C.

Punch on the raised dough and divide into 12 equal portions and make smooth balls.

 Place a ball on the floured surface and dust with flour on top.

Roll the ball into 6 inch diameter thick.

Place on greased baking tray and bake for 10 – 15 minutes or until the bread puffs up and golden.

 The bread should be soft and white with a pouch inside when tear open.

Enjoy Khubz with Baba Ghanoush.

Hummus (Chickpea Dip) #Bahrainicuisine

Hummus is the well known dip made from chickpea. We all liked this dip , as the fresh garlic and sesame paste gives a unique taste. We thought the taste was very familiar to our palate.

Requirements :

1 cup garbanzo beans / chickpeas

½ cup tahini ( sesame seed paste )

Juice of 1 ½ lemon

2 cloves of garlic / 1 tsp garlic powder

salt to taste

olive oil to drizzle on top

Method :

 If using canned beans you can proceed directly.

As I used dry chickpeas , I soaked overnight and cooked on my own.

 Grind together chickpea , tahini , lemon juice  , garlic and salt.

Pour into serving dish and drizzle olive oil.

Sprinkle a little paprika for decoration.

Serve chilled or at room temperature  along with pita bread.

Bahraini Kebab / kebab Bahraini #Bahrainicuisine

  When I first thought it might be a meat based dish and I can’t try. To my surprise it was a dish similar to our chickpea fritters / Bonda / pakoras.

   The batter is made with the chickpea flour / Besan flour / Kadalai maavu as we call in India. In Bahrain , they call it as kebab flour. The difference between the Indian and this one is adding chopped tomatoes.

  This is a popular dish during Ramadan and is served at Iftar meal served along with yogurt and coriander dipping sauce.

Requirements :

2 cup chickpea flour

¼ tsp baking powder

1 tsp salt

¼ tsp chilli powder

a pinch of garam masala

2 green chilli

1cup water

oil for frying

1 egg ( optional )

1 large onion

1 large tomato

2 garlic clove

Method :

   Peel and chop onion, chop tomato , peel and crush garlic. Chop green chillies.

  In a bowl mix together chickpea flour , garam masala , onion , tomato , garlic , green chilli , chilli powder , salt and baking powder.

Add in the water and mix with a ladle to a thick pouring consistency.

Keep the batter to rest for 20 minutes.

Heat vegetable oil in a deep pan / wok , pour a spoonful of batter in the hot oil and fry till golden brown by flipping in between with slotted spoon.

 Place on a paper kitchen towel to remove excess oil.

Serve warm with mint yogurt dip.