Sweet Mother of Ali

I thought I should start the first post after my long break by writing about something sweet. And what better subject for a sugarphile like myself, than with what could arguably be one of the most beloved desserts in the Middle East. You cannot go to an Arabic restaurant and not see it on the menu. At buffets it is at the front center of the dessert tables. Also, those who know me know why it is special to me as well.

Omm Ali, Umm Ali – there are many variations to its spelling - is a delicious mixture of baked puff pastry (or phyllo dough), raisins, nuts (almonds, pistachios, walnuts and/or pine nuts), and sometimes coconut, all covered with a thick sweet cream and baked until golden. It is similar to bread pudding, but richer and made without eggs. Properly made, it is a piece of heaven in a bowl. Creamy but not too rich with bits of dried fruits and nuts. But I also have had many horrible renditions. Poorly made ones resemble soggy, sugary leftover cereal and milk – and taste of the same.

Omm means mother in Arabic, so Omm Ali literally means Ali’s mother. In the Arab culture it is not uncommon for people to often forgo their first names after the birth of their first son and be called Omm or Abu (which means father) name of first son instead. Those without sons are sometimes called by the names of their firstborn daughters, but this is not as prevalent.

Now a bit of history about this famous dish. Arabs love folklore and they certainly have a gift of story telling. So whenever I write about a traditional dish, I try to find the story behind it.

Well, most leads pointed to the origin of Omm Ali as being Egyptian and concocted during the reign of the Mamelukes, a military caste originating in Turkey that ruled Egypt from the 13th to 16th centuries. One Egyptian tourism web site claimed this dessert was named after the first wife of the sultan Ezz El Din Aybek. When the sultan died, his second wife had a dispute with the first wife, (Ali’s mom), which resulted with the death of wife number 2. To celebrate, Omm Ali made this dessert, or probably had ordered it to be made by the palace chefs, and distributed it among the people.

Another version was about a sultan, name unknown, who was hunting in the Nile delta and developed a veracious appetite. He stopped in a small village and the peasants, coveting to please him, requested the best cook of the village, Omm Ali to create something. She whipped up something with the only ingredients she had on hand; dried wheat flakes (perhaps pieces of gullash, an Egyptian phyllo-like pastry), raisins, nuts and coconut. She covered it with sugar and milk and put it into the village communal oven. It turned out to be so good that the sultan requested Om Ali’s dessert the next time he visited.

Yet another story is related by Charles Perry, a retired food writer for the Los Angeles Times and an authority on medieval Arab cookery. Eschewing all prior versions, according to him, Omm Ali was a pudding learned from an English nurse named O'Malley.

Hmm...I like the Egyptian versions better.

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Omm Ali

Ingredients
1 package good quality (i.e. made with butter) frozen puff pastry, thawed
1/4 cup golden raisins, or other dried fruit (cherries, apricots etc)
1/4 cup unsalted chopped pistachios
1/4 cup sweetened, flaked coconut (optional)
1 cup milk
1 cup heavy cream
1 can evaporated milk
1/2 can sweetened condensed milk (or to taste)
1 teaspoon vanilla extract, or ¼ teaspoon ground cardamom powder
1/4 cup sliced almonds

Directions
Preheat the oven to 425 degrees F (200 degrees C).
Unroll the puff pastry sheets, and place flat on a baking sheet. Bake for 15 minutes in the preheated oven, or until puffed and golden brown. Remove and allow to cool.
Break the puff pastry into pieces, and place in a large bowl. Add the raisins, pistachios and coconut (if using), and toss to distribute. Pour into a 9x13 inch baking dish and spread evenly.
Pour the milk, cream, evaporated & condensed milks into a saucepan, along with the vanilla or cardamom powder. Stir to combine well. Heat until hot but not boiling. Carefully pour over the pastry & nut mixture in the baking dish. Sprinkle sliced almonds on top.
Bake for 15 minutes. Turn the oven to broil, and broil for 2 minutes or until lightly brown on the top. Remove from the oven and let stand for at least 5 minutes before serving. Serve warm. With whipped cream & caramel sauce if you want to really gild the lily.

Leave of Absence

This blog was silent for almost 1 year - for a good reason (besides my laziness of course); of which I may write about when I am in the right frame of mind. I have missed ranting and raving about my life in Doha, and will periodically post things which I find amusing, bewildering, annoying, humbling and/or all of the above. Thank you to everyone who dropped me a line during my absence.

In Sickness And In Health

The past few weeks have been challenging, to say the least. With the exception of me, the entire household fell sick, one after the other. Many forms of illnesses have been perpetrating Dohaites these days and quite a few colleagues and friends have also been under their influence.

But in all honesty, this happens every year, right after the long winter break. Residents who had gone abroad during this period return to Doha from all over the world, bearing a mélange of gifts, viruses including.

It has also been unusually cold these past few weeks. The thermostat may be hovering in the 60’and 70’s, but harsh, bone chilling winds have been sweeping throughout the city. It also manages to seep through the cracks in the windows and doors (construction here leaves a lot to be desired, to say the least); no matter how many newspapers we stuff into them.

So we residents of the Middle East, who are accustomed to bringing out our sweaters, comforters, space heaters and fur lined abaya’s (some even consider this a good time to break out the thermals and anoraks) when the temperature drops to the 80’s, are in a predicament which has left our sun drenched systems unbalanced. But, we find comfort in the fact that in just a few short weeks the temperatures will return to hot, hotter and scorching – up to tissaa wa arbaaeen (49 C / 120 F) and no, this is not a typo.

Of course the kids stayed home from school and K did not go to work. I also missed a few classes since I have been playing the part of Florence Nightingale. My job description had been modified to include dispenser of a variety of medicines – both allopathic and home made, shoulder provider (to moan on), dispenser of clean and disposer of snotty tissues, and maintaining the continuous flow of chicken soup.

Coughing and lightheadedness persists, but everyone is now out of the house and have gone back to their respective schedules

Now if you will excuse me, I am going to check myself into rehab for the next few days.

The Old Lightbulb Joke

We all know how the old joke goes:

Q.How many [insert target group here] does it take to change a light bulb?
A. N — one to replace the light bulb and N-1 to [behave in a fashion generally associated with a negative stereotype of that group].
(Thank you Wikipedia!)

This post, I must say, is not about stereotyping any group of people, it’s about how certain things are done here, in true Qatari fashion.

A few weeks ago our refrigerator decided to take break from its usual routine. It was working, but not to its full capacity. So until it was fixed, we could only open it in dire necessity. This bought quite a bit of frustration to the kids, since one of their favorite pastimes is to peer into the fridge for no apparent reason, I guess in hopeful anticipation something wonderful and delicious might have magically appeared since their last visit (they are almost always disappointed). Hmmm, come to think if it, maybe that’s why the fridge went on the blink in the first place.

The refrigerator is pretty new, less than 2 years old, and it was still under the manufactures warranty. We called the service company, and after a few days - yes days - and several runarounds later, 4 people showed up; one to actually do the job while the remaining 3 stood close by, seriously observing the prognosis. Seems the compressor was not functioning properly, and this was fixed on the spot.

The light bulb was also fused, so the foreman told us he will ‘soon’ be back with a new one. Over a week (and several frustrating calls) later he showed up again, this time with 2 extra men. The same scenario ensued, and work was completed in a matter of minutes.

Now a few days prior to this, a friend of mine had come by with a delectable and rather large chocolate cake. Due to its size we could not eat it all ourselves (well we could, but lets not go there). I had distributed parts of it to the neighbors, but about a ¼ of it still remained uneaten. There it sat, languishing on the top shelf, right in front on the diffused light bulb (yes, the compressor was fixed prior to this). K asked the men if they would like to take it with them and they cheerfully obliged.

So they left with the cake, a few plastic forks and a few riyals tip each. 10 riyals, or $2.74574 to be precise. Here, this amount can still buy you lunch, or even a couple of meals at small local restaurants.

So, how many _________'s does it take to fix a light bulb? Can't say.

By the way there is a shortage of 100 watt bulbs these days, can't find any in most stores. So I have to make do with 60 or 150 watts ...

Qatar National Day

These Qatari's, got to give it to them, sure know how to throw a party.

A few weeks ago, on Dec. 18, we celebrated Qatar’s National Day. The historical background is that on this day in 1878, Sheikh Jassim bin Muhammad bin Thani succeeded his father Sheikh Muhammad bin Thani as the ruler of what was then known as Qatar. Prior to his succession Qatar was divided into many different and often warring tribes. Sheikh Jassim united all and formed a unified state of Qatar. These tribes, called Qabila in Arabic, still exist today, but consider themselves first and foremost Qatari’s.

On National Day each of the different Qabila’s had their own tents to welcome visitors. They were lined along the road which leads to the Wajba Palace – the Emir’s primary residence. Each had outdone one another in decoration and splendor.

Preparations and festivities were going on for days in advance. The entire city, it seemed, was decorated with Qatari flags of various sizes. There were also camel dressing contests, horse races, Arabic poetry recitals etc.

A camel procession started off the day at 7 am to greet the Emir at the palace. This was followed with a more traditional parade, with the armed forces and various floats etc, at 9 am. Throughout the day there was live music and entertainment at the Corniche. People drove around in extravagantly decorated cars. The mood was festive and the weather was extremely pleasant. The day was topped off by fireworks at the – where else – Corniche.

The following are pictures of a camel dressing contest and the interior of a tent. To see more pictures go to:http://www.flickr.com/groups/qatar_living/.

Gas Food Lodging

Dubai. Gotta love it.

The kids have a month off from school and K had a week off during Eid Al Adha, therefore we decided to leave Doha for a while. But with the global economy continuously spiraling downwards, we did not want to venture too far or too expensive. Dubai quickly became the logical choice. The United Arab Emirates is an extremely popular destination for many residents of the Arabian Gulf countries, for both locals and expats alike. It is more developed, modern and socially permissive.

We decided to drive since it is approximately 440 miles/709 km (one way), roughly a 7 hour drive. But one must travel through Saudi Arabia in order to enter the UAE. For this we needed to obtain a visa – called a transit visa – in order to pass through the Kingdom. This was not a problem; there are many travel agencies which provide this service for a nominal fee. The visa is processed within a week, no worries, hassles or headaches. We also found out we can stay in Saudi Arabia for 3 days, but we did not avail to this. Not for lack of want though. We did not have enough time, but will certainly take advantage of this on our next border crossing. The visa to enter the UAE is obtained at the border for ‘certain privileged nationalities’. Our’s probably tops the list.

It took us almost 8 hours to reach Dubai. Crossing the boarders took a bit of time. Leave Qatar; go through 3 check points – car registration check, passport check, customs. Enter Saudi Arabia; go through 3 check points – car registration check, passport check, purchase insurance for car (very cheap). Leave Saudi Arabia; go through 3 check points – car registration check, passport check, customs. Enter UAE; go through 3 check points – car registration check, passport check, and purchase insurance for car (very cheap). Reverse this for the drive back – with the exception of purchasing insurance at Qatari boarder.

At the UAE border one also needs to go through a retina scan. So out we poured, dragging our heels. We filled some forms and waited in a separate room for someone to take pictures of our eyes. After 15-20 minutes no one showed up so K went to another counter. An Emirati man asked Eye check? K tried to give him a long winded answer in English, that we waited for a while, no one was there, yada, yada, yada... The man looked at all 5 of us, stopped K in midsentence and stamped our forms. Khalaas, eye check! I guess we don’t look like terrorists. On the way back we had to get an exit permit. The same man was at the counter. Ahlan habibi! Stamp x5 Ma’asalaama!

We also stopped at a few places to refuel – the car as well as ourselves – along the way. Both K and I, much to the ire of the older kids, have always loved truck stops. Even here we prefer to patronize these roadside restaurants over western or westernized eastern fast food joints. These establishments are clean and efficient, service is extremely courteous, and they are always a culinary adventure. Here we often order freshly baked khubz (Arabic for bread) with the curry of the day (almost always chicken) or freshly grilled kabobs. Sometimes we get a rice dish which is always called beryani, but no 2 have ever tasted remotely similar. Cutlery is optional, just a good hand wash will suffice. We do however avoid the salads. The finale is always the cloyingly sweet milky tea served in a glass. Sorry kids, we’re not in Kansas any more!

This time in Dubai we wanted to see the places we were not able to visit on our previous trip and even found some places we did not even know about. I particularly enjoyed the day trip to Hatta, a small village near the boarder of Oman. It is a little over an hours drive and is a historically preserved town with a heritage site. The terrain chances dramatically as well, with craggy lithic mountains replacing the usually desert vistas. The kids were pacified by a round of miniature golf – this is the UAE of course!

We enjoyed strolling though the Ibn Battuta Mall, named after the famous and cherished Moroccan explorer. The mall is divided into themed sections - Andalusia, Tunisia, Egypt, Persia, India and China – a few of the major destinations taken by Mr. Battuta. Each section represents the best of each region and outdoes the other in splendor. Details of Ibn Battuta’s journeys and the contributions of other great Arab scholars and scientists are also inscribed throughout the mall. Therefore it is also a history lesson as well, one which is often overlooked in most text books and classrooms. It is certainly a must see for Dubai bound travelers, history buffs or otherwise.

We also roamed through a few souks, which are located in the older, less developed neighborhoods (compared to the newer contrived construction projects). This is the old Dubai, and in my opinion, the real deal. Tour guides abounded everywhere followed by camera wielding tourists of every nationality – ourselves no exception. The only difference was we were not wearing shorts or carrying fanny packs.

I will leave you with these pictures, which for the weary and often desperate traveler is certainly worth a couple of a thousand words.

Let's Talk Turkey

Thanksgiving recently rolled in and rolled right back out, giving us a nostalgic glimpse of our lives back then. It also added about 4,000 additional calories towards our expanding waistlines.

Last year, much to the dismay of the children, I had eschewed the time-honored festivities. I missed my family and friends and did not want to have a traditional Thanksgiving dinner without them. In other words I was feeling sorry for myself. So we went to Chili’s instead and had a bloomin’ onion. It was bloomin’ awful.

But this is now our home. And I am happy to report we have resumed our beloved holiday. I invited a few friends who enjoy turkey and we had a grand time.

Thanksgiving is an occasion when we eat a certain combination of foods which we most certainly will not eat for the remainder of the year. It is also when we use many kitchen gadgets which we won’t use for the rest of the year either. So out came the turkey baster, citrus zester, pastry cutter, nutmeg grater, yolk separator… I also prepared the dishes according to what I was able to find in the local supermarkets. Here is a breakdown of the items I prepared, along with a few minor details:

Turkey: When I told K I was going to make turkey he began to pale. To put it mildly, he’s not a turkey fan. But Thanksgiving is not the same without big bird, so turkey it was – no compromises here. I saw Butterball turkeys in Megamart, but did not purchase one since we never bought them back home; we had always purchased organic Halal ones. Makes me wonder if they are slaughtered in the Islamic way for the Middle East? I found one with the Halal stamp, and at almost 3 kilos (a little under 7 pounds) it was much smaller then the ones I generally bought back home (think 20-25 pounds). Needless to say we did not have many leftovers.

Stuffing: Stove Top - easily found, with sautéed apples & onions added by me. I baked it separately; as apposed to stuffing it into the turkey itself. I would have made it by scratch, but did not have the time.

Gravy: Graciously supplied by Mr. Turkey himself, with a little chicken stock and roux added as a thickener.

Cranberry relish: I found cans of cranberries for 17 riyals at Megamart, but could not justify spending so much for something that I once used to purchase 2 for a buck. I bought some dried cranberries instead, resuscitated them in water and made a fantastic cranberry-orange-ginger relish.

Mashed potatoes: There is only one kind of potato available here, the good old potato kind. Forget the Russets, Yukon Gold’s, Fingerlings, Peruvian Purples, etc. Occasionally I see small new or red potatoes, which are for the most part flown in from the US or the Indian subcontinent. To this I added ample butter made with milk from cows who graze bucolically on the hills of Normandy.

Other vegetables: Sautéed green beans and broccoli (both fresh) and steamed corn (frozen) – the broccoli added for my 4 year old broccoli lover.

Pumpkin Pie: This is H’s favorite, so we had to have it. Here not many people know what it is, thus requiring me to make it from scratch – including the crust. I never knew I would miss Pillsbury. I had heard that canned pumpkin was available in Doha, but I was unable to find it. I must admit, I also did not trek to every single store in the city. For canned pumpkin? Fuhgetaboudit. I asked one of the stockers in the supermarket I frequent if they had any. Can pomkin? No ma’am. all the while nodding his head sideways. Frankly I believe he didn’t even know what the heck I was talking about. But he was polite so I forgave him. I bought chunks of a lovely Indian pumpkin called Bober and stewed it. I then followed a recipe I found on the Food Network. It came out to be more of a mousse like pie, but delicious nonetheless. I served it with whipped cream from a can (it was French, so I felt better about it).

We also had rolls with butter and vanilla ice cream with passion fruit syrup, made by me a few days ago in one of my creative moods.

Compared to Thanksgiving back home I kept it simple since I did all the preparation and cooking. The day before I had a midterm for one of the classes I am taking, so I was also pressed for time. I must acknowledge this was not completely an American Thanksgiving; it was a Qatari one as well. And, if I may say so myself, everything was fabulous!

It was the first Thanksgiving for our guests, and they thoroughly enjoyed it. They eagerly took home whatever leftovers there were – also an age old custom. After dinner we went outside and lit up firecrackers graciously provided by our quests.

But Thanksgiving is not only a time when our tables groan with the weight of a delectable and copious array of food. It is, more importantly, a gathering of family and friends. There is an old saying that no one should be alone on thanksgiving, so every year we often would have a few new faces at our table. But mainly it is a time to look inwards, reflect upon our lives and give thanks for what we have.

In the end I must add that although our feast was superb and well appreciated, and we are certainly grateful for many, many things, our celebrations would have been complete if some of the seats were filled with loved ones I have left behind.

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Pumpkin Pie
Crust recipe courtesy Joy of Baking, pie recipe from Paula Deen - The Food Network

Ingredients
Shortbread Crust:
1 cup (140 grams) all purpose flour
1/3 cup (36 grams) confectioners (powdered or icing) sugar
1/8 teaspoon salt
1/2 cup (114 grams) cold unsalted butter, cut into pieces

Pie:
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed – I had prepared my own
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional

Directions
Crust:
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips; evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.
When the pastry is completely chilled, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.
Reduce the oven temperature to 350 degrees (177 degrees C).

Pie:
In a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the prepared pie/tart crust and bake for 50 minutes, or until the center is set. Place on a wire rack and cool to room temperature.
Cut into slices and top each piece with a generous amount of whipped cream.

Aw Shucks!

I have recently found out that my blog was selected as one of Qatar’s Top Blogs by a popular local web site called I Love Qatar. The owner of this site, known as Mr. Q (aka Kei & Amnesia), left me a wonderful comment a few months ago. I had no idea it would lead to this.

When I had started this blog it was mainly a way to keep my family updated of our daily life, however mundane it might be. I had also intended it to be mainly a food blog (not enough of these you know!) focusing mainly on local cuisine, hence all the food related posts. But, lots of interesting things happened in between, so I decided I could not limit myself to a particular subject.

So Mr. Q if you are reading this, I am, to say the least, honored and humbled. And I will definitely try (fingers crossed) to post more often!

24 Cupcakes

It was my eldest son’s birthday a few days ago. He turned 15, and at 5’9” is now taller then his dad. Yes, there are a few well earned silver strands mingling with my otherwise raven locks, but I have not broken out the Clairol yet. I know it is just a matter of time that I will - or won’t.

We had given H a choice of having a party or getting something he couldn't live without, and I am delighted to say that my gregarious and ever sociable son chose his friends. His invitation list initially consisted of 25 of his closest friends, but we whittled it down to 15.

We had reserved 3 lanes at the Markaz Qatar Al Bolinj / Qatar Bowling Center. The bowling alley here is about the same as back home, except it is immaculately clean, with a VIP sitting room and waiters in black and white uniforms who deliver snacks in hefty proportions while you bowl. Security is plenty and is strictly enforced. The rules are similar as well, with the exception of this one, by far my favorite:

No bowling is allowed while wearing an abaya or thobe.

We had requested everyone not to bring gifts. We wanted it to be a simple and casual affair, for the boys to get together and have a good time. We also did not want H to receive expensive gifts, such as IPhones & IPods (which is not unheard of by the way). But Arabs are extremely generous, with the Qatari’s being high on the list. So a few did come bearing gifts. I am left pondering how we will reciprocate.

We had a great time. I met all of H’s friends who were there, and they are a great group of kids, albeit a bit shy in front of mom. The gathering truly represented a mini United Nations. N and I had slaved all afternoon making cupcakes - with a little help from Ms. Betty Crocker. We made over 30, and had taken 24 with us, which disappeared within minutes. Afterwards K and I allowed him to go to Johnny Rocket’s with his buddies for his favorite meal of burgers, fries and shakes. Qatar is a much safer place to live and we give our children a greater amount of freedom that we otherwise would have. In case you're wondering, that's when the real party began!

I have previously mentioned in a former post our main purpose for moving to Qatar. But another greatly important reason was that we wanted our children to grow up with a greater sense of awareness and respect for other people and cultures.

I have lived in the US for the majority of my life, but have been fortunate to have lived in other parts of the world as well. I have also been blessed with many opportunities to travel. I can honestly say we Americans, no matter how the bad economy gets, compared to the rest of the world, still have got it good. But we often tend to be myopic, barely noticing what goes on beyond our back yards.

We don’t need to drive gas guzzling SUV’s, and we don’t need to fill our homes with inexpensive items manufactured in foreign countries under dire conditions. We are a nation of immigrants, therfore we must educate ourselves to a greater degree in order to prevent the evils stemming from xenophobia. And having such a profound influence on the rest of the world, we need to choose our leaders wisely. I am proud to say, this year we did.

But having said all this I must also point out that we citizens are by far the most generous of all developed nations, giving twice as much to charitable causes; benefiting not only our own communities, but wherever the need is greatest.

Therefore, I did not want my children to grow up to be the epitome of the old and often unjust cliché the ‘ugly American’. Here they are experiencing another way of life, different from what they are accustomed to, but wonderful nonetheless. They are interacting with people of various demographics, from distinct cultures, societies and economic levels. Through our frequent travels they have been able to observe other parts of the world at a closer range. And they are developing a keen sense of awareness, along with a greater appreciation and respect for others. They also know how good they have it.

And so ya ibni, my sweet boy, may you carry this knowledge with you throughout your life, when you return home, or wherever you choose to live. And may you convey this more so through your actions than with words.

Gimme a Break

Gimme a break, break me off a piece of that ... uh … King Tat Bar?

This post is not about advertising jingles or odd candy finds - although there are plenty here - it is about change. And since this is not a political blog (although I have pretty strong opinions on many issues), it certainly is not about the change Obama/McCain are proselytizing either. It is about the good old chaching kind.

Coins - called dirham’s - are often not used much in our daily transactions. When purchasing an item, paper currency is used almost exclusively. Prices are rounded off to the nearest quarter. I don't know if dirham's come in any denominations besides .25 and .50 since I have never seen any. I have also never seen an item for QR 2.99, or QR 299.99 for that matter.

To give you an example of how this works, if your bill in any given store comes to 12.25 riyals and you hand 15.00 riyals to the cashier, most often you will receive 3 riyals back. If your total comes to 12.75 riyals most likely you will receive 2 riyals back. When your total comes to 12.50 you may be handed 2 riyals, and in lieu of .50 dirham’s, a mini King Tat bar or some other interesting and/or odd flavored chocolate, hard candy (mango-mint, tamarind) or gum (coffee, banana, cardamom). No one seems to mind this exchange.

Often these chocolates are loosely disguised reproductions of Western confections (of which we also get in great assortment). But none of my kids will eat them, so I keep them stashed away until they expire. Only then will my conscience allow me to throw them away.

Enough babbling for now, its time for some real change. Y’all go vote now ya hear!

Indulging My Sweet Tooth

Since the preceding Eid is considered the ‘Sweet Eid’ (as opposed to the ‘Savory Eid’ – more on that later), I thought it would be appropriate to post something along these lines.

I once used to say I haven’t met a cheesecake I did not like, but since moving to Qatar my mantra has long been silenced. Cheesecakes here are often eggy and intensely sweet, or are the gelatin based no-bake variety - a sacrilege in my opinion. With the exception of the occasional Sara Lee from Mega Mart, I had mostly given up on them.

Anyways, back to my original rambling. Nowadays when my sweet tooth beckons I occasionally indulge it with one of my most cherished and non-form flattering discoveries. Every now and then I will purchase mithai, a sweet or a type of dessert originating from Southeast Asia.

Sweet/mithai shops abound here; not only due to a large expat community, but Qatari’s also adore anything and everything sweet. For me however, just any mithai won’t do, since I find most varieties cloying and overwhelmingly sweet.

No no, I definitely do not covet the golden brown orbs dripping in rose and cardamom infused syrup called gulab jamun. Nor do I yearn for the milky sweet fudge redolent with coconut, pistachios, almonds or cashews - named barfi. And I certainly do not dream of the delicate pretzel like vermilion squiggles; crispy, crunchy on the outside, soft and filled with syrup in the insides, known as jalebi. I can go on since I have a PhD in desserts. And just because I don’t delight in these particular sweets does not mean I can’t wax poetics.

So occasionally when I do get a longing for something sweet, only a trip to a Bengali mithai shop will do. The main reason for this is – you guessed it – these desserts are not cloying and overwhelmingly sweet. They are mostly milk based and are exceptionally delicate with a very short shelf life.

The shop which I frequent is called Madhuban, and is considered the best in Doha. Getting there is part of the adventure, much to K’s chagrin. He is never happy to venture into busy, crowded places. But he is married to someone who does - and in order to keep the harmony at home, he reluctantly obliges. We never go on a Friday, since this is a day off for most people, and the entire area is thronging with single men (about 50% of the expat community here comprises of single men).

It is located in a part of town quite far from where we live, in an area predominantly populated by expats from the Indian subcontinent. You will feel as if you have been transported to India/Pakistan/Bangladesh/Sri Lanka/Nepal, all rolled in one. Finding parking is a nightmare, like anywhere else in Doha I suppose.

The neighborhood comprises of just a few street blocks, but it is packed with stores selling everything from loose material along with tailor shops, saris and other ready made clothes – both traditional and western, jewelry and watch stores, electrical items, hardware & software (often pirated), cell phones and their paraphernalia, music and video’s (also pirated), a variety of household goods, religious items - both Islamic and non, books in many languages, exotic and often confusing vegetables & fruits along with many other food items. I am sure I am leaving quite a few things out.

But most importantly, for me are the small hole in the wall restaurants that abound everywhere. They serve food from all the countries I mentioned above. The aromas wafting from these eateries can be detected from afar. So on any occasion we might get, a heavenly beryani, paratha’s, samosa’s & pakora’s etc. from the Pakistani restaurant, or savory dosa’s and delectable sweet-sour-spicy chaat's from the Indian ones. I have not tried any Nepali or Sri Lankan restaurants yet – but one of these days I will. I don’t enter these establishments, since 100% of the clients are male. So we usually get these items to-go and eat them in the comfort of our home, or weather permitting, in a nearby family park.

But the sweet shop is an exception I make. This is the only establishment I do enter, since I want to see all the different and colorful varieties of sweets, from which I pick and choose. Often I make the clientele a bit nervous, since women usually don’t enter these establishments. But, wrapped in an abaya, I always garner respect. I quickly pick my items and go out while K pay’s for them.

Two of my favorites sweets are a milky, melt in your mouth, fudge like squares called sundesh ('good news' in Bengali – very aptly named I think), and mishti dhoi – a caramel flavored sweet yogurt. These satiate my craving for at least a few months.

Things are looking up in the cheesecake department. I have recently found a marvelous cheesecake at a bakery called Opera. But I will continue to frequent my newfound epicurean destination, since, for me at least, new habits as delectable as these, die hard as well.


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Mishti Dhoi

1 quart milk
1 ½ cups sugar
2-3 tablespoons water
½ cup plain yogurt

Boil the milk gently until it is reduced by half. Add 1 cup sugar.
Caramelize the remaining ½ cup sugar until brown and caramelized; be careful not to scorch it. Carefully add the water and add this to the milk sugar mixture.
Allow to cool until warm then add yogurt.
Place in a container and cover with lid. Place in a warm, dark place until set about 8 hours. Or you can use a yogurt maker. Traditionally it is made in terra cotta pots, which imparts its earthen flavor into the yogurt.

Serve chilled & enjoy!

Moose Anyone?

I saw these in the bakery section at our local grocery store today and the carnivore in me was tempted to give one a try. Honestly have to tell you it did not taste gamey at all. Nor did it taste like chicken for that matter. It had a rich creamy texture with a delightful fruity bouquet.

Eid Saeed!

Kul aam wa antum bakhair (may you be blessed every year). A belated Eid Mubarak to all. The kids had 12 days off from school and K had 9, so for the past week or so we were busy among ourselves. The well deserved break went by peacefully and all too quickly.

We had initially planned on driving to Dubai then on to Oman (which is app. a 12 hours drive), but nixed the idea in its infancy due to the fact we have recently returned from a 2 month trip to the US. But it is definitely on our itinerary for next year.

We opted to stay home and visit with the few friends who chose to remain here as well. Eid is a time when many expats and locals alike decide to take a brief R&R, so Doha was relatively quiet for a while, which we greatly enjoyed. For a brief amount of time it appeared as if we had the city, most notably the roads, to ourselves. I know anyone who drives in Doha has sympathy with my sentiments.

Now life is also back on its predictable groove. K has is back on his usual long work schedule, which he loves, and which is the reason we are here of course. H & N are enjoying school, albeit with a heavier and longer schedule. H has joined volleyball, so I have become a volleyball mom. Next trimester I will be a basketball mom. God only knows what the third trimester will bring. The Greek Gods, particularly Zeus, smile upon me.

Even A has returned to his mini schedule and is back in preschool. I had decided to keep him home during Ramadan. This is the last year he will be home before his real education starts and we won’t have such flexibility. Kindergarten is a serious commitment; just ask any 5 year old!

Every one was elated to see him on the first day of school. There was plenty of Ahlan habibi (welcome sweetheart)!, Kaifa haluk ya A (how are you A), along with an abundance of hugs and kisses. A smugly soaked it all in. He was missed, and it’s nice to be missed.

Thank you’s are in order to my readers – translation: family & 4 others on a good day – for your patience during my sporadic comings and goings. A special thanks to Chis, who wrote a lovely comment welcoming me back. It is nice to be missed indeed!

Ramadan Kareem - Part 2

I haven’t been posting lately due to Ramadan. Ramadan is a very busy time of the year for us. With the exception of A, we are all fasting. H has been fasting the entire month for the past few years. N fasts on and off, though I often have to force her to take a break every few days when she begins to look a bit peaked.

Ramadan is primarily a time to reflect inwards and strive to better ourselves, and also to strengthen our bond with Allah (God in Arabic). So we spend much time in prayer.

We do like to have different foods with which to break our fast. So on any day you will find a multitude of wonderful things on my dining table at Iftaar (which literally means breakfast in Arabic).

There may be fried chicken and mashed potatoes (for H), beryani (for K), pasta with marinara sauce or peanut butter and jelly sandwiches (for N). There will always be a light soup such as chicken noodle or vegetable, a variety of fruits, croissants, pour moi bien sur, along with the ubiquitous black beans and samosa’s. There will also be many cold and refreshing drinks (well it is 110 degrees outside you know).

So as you can see, it’s an international smorgasbord – quite fitting for us. We often share our blessings with friends, family, neighbors and people who congregate at the local Masjid at the time of Iftaar. This keeps me quite busy, to say the least.


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The following is a recipe for watermelon juice. I often make this for Iftaar since it is very refreshing. Plus, I often have a lot of watermelon left over. Watermelons here come in one size – extremely large – so we usually can’t eat all of it.

Watermelon Juice

8 cups coarsely chopped watermelon pieces (seeds are fine)
1 tablespoon sugar
Juice of 1 lime
1 cup water

Combine all ingredients in blender (you may have to gradually add the watermelon since it won’t all fit at one time) and blend until nearly smooth - the seeds being the exception. Strain the juice through a fine sieve. Serve with plenty of crushed ice. You can change the amount of sugar and lime to your taste.

We're Baack

Ramadan Kareem!

After an exhausting 22 hour journey we are now home. All 18 of us arrived safely – 8 suitcases, 4 items of hand luggage, a Wii Fit, a Wave board, 3 kids and myself. As you can tell, we did our best to help stimulate the lagging US economy.

My eldest 2 are going through withdrawal symptoms and bouts of homesickness. But school started 2 days after our arrival so there was not much time to mope. They are beginning to adjust to their usual schedules and are glad to see their friends. My youngest, the Qatari at heart, is blissfully happy to be home.

Jetlag persists and no one is having trouble getting up for Suhur. I will try to post periodically during the next few weeks, staying close to Ramadan related topics.

Much Ado About Mangoes

Mango frenzy has started here with great exuberance. Much to our delight, grocery stores and markets are now brimming with the heady, intoxicating and sinfully sweet fruits. They are, justifiably so, considered the king of fruit and are a class of their own. Some may tell you their flavor and texture resembles a ripe peach or a papaya; don’t believe them.

Though many countries are now mango (maanjo in Arabic) producers and exporters, the best varieties come from the Indian subcontinent, namely from India and Pakistan. The skins are thin and their flesh smooth and fibreless. Once you taste them, I assure you, you will not go back.

Until last year the Central American varieties were the only ones available in the United States. Since beggars can’t be choosers, we had also once gleefully purchased and consumed them without much complaint.

Now however, the US has begun to import mangoes from India as well. Apparently our current (and thankfully soon to be former) President enjoyed them immensely on his 2006 trip to India, and thus recommended their import. They don’t come cheap however, $30-$40 for a 3 kilo or about 7 pound box.

Here in Qatar we are spoiled. We can buy mangoes from all over the world year round - Indonesia, Sudan and Australia come to mind. But we usually wait for the summer to purchase the varieties from India and Pakistan. We start to see them arrive in May, and they continue to linger until August. The peak season is in July, when the quality is best, along with abundant varieties and the lowest prices.

My favorite mango is from Pakistan called the Sindhri. Its origin is from the Sindh province in the southern part of the country. They are a large variety, about 1 pound apiece. When fully ripe their skin turns a brilliant cadmium yellow. They are extremely aromatic and fragrant with a thin translucent skin and a firm, smooth, fibreless flesh. Just 1 can easily suffice as lunch.

Thought these sweet-smelling fruits are now available in copious supply in every grocery, market and corner store, I have my own source from where I purchase them.

I have a tailor (another perk to living in Doha) to whom I occasionally frequent, who is from Pakistan. A few weeks ago I spotted a few empty mango boxes in the corner of his store. It’s my side business he told me, I will be receiving a new shipment any day now. So a few days later K (who usually detests trips to the tailors) and I went to get a box.


They were fresh picked, straight from the orchards in Pakistan. A 10 kilo/22 pound box cost 65 riyals. Elsewhere Sindhri's are selling for 10 riyals a kilo. But we were not there for the price; the quality is far superior from the store bought ones.

There are many recipes for mango-based foods and drinks. Mango ice cream, fresh juice and shakes are very popular here, along with the yogurt based drink called mango lassi. I personally prefer to eat then just as they are.

The best way to eat them is to first roll up your sleeves, or better yet put on an apron, and hold the peeled fruit in your hands. Stand in front of the kitchen sink and proceed to devour the fruit down to the pit, allowing the luscious ambrosial juices to dribble down your chin, hands, wrists and even elbows. Licking is optional, but highly recommended.

We will miss the peak season due to our trip back home, but for now I am content that my kitchen is filled with their sweet and captivating perfume.

Mango Lassi

Recipe courtesy of the Food Network

Ingredients
9 fluid ounces (255 milliliters) plain yogurt
4 1/2 fluid ounces (130 milliliters) milk
4 1/2 fluid ounces (130 milliliters) canned mango pulp or 7 ounces (200 grams) from 3 fresh mangoes, stoned and sliced
4 teaspoons sugar, or to taste

Instructions
Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. The lassi can be kept refrigerated for up to 24 hours.

Arabic 101

Something that I had been looking forward to for quite some time has finally come to fruition. A few weeks ago I received a call from the Qatar Guest Center, a non profit organization for the propagation of Islam, the Arabic language and culture. Both Muslims and non Muslims are welcome to join or take the many classes that are offered.

I had called a few months ago inquiring about language classes, and at the time they were not offering them for women. Now that A is in pre-school, I can afford to spend a few hours for self melioration.

Classes in Arabic will start in a few days, I was told. If interested I should come by on such and such date and take a test to see what my level is.

Like the vast majority of Muslims of non-Arab origin (only 15-18 % of Muslims are of Arab origin, out of an estimated 1.84 billion Muslims worldwide) I had learned to read and write Arabic as a child, but never learned to speak. So it has since been a dream of mine to learn spoken Arabic, mainly in hopes of understanding the Quran when I read it. The Quran however is written in a more complex form of Arabic but speakers of the language do procure the essence of it.

The evening before the test K and I went to look for the center. The wonderful folks at a web forum called Qatar Living gave me directions on how to get there. We found it without much difficulty, only to be told that this is the men’s section, the women’s section has recently moved to a new location.

Now before I proceed I must tell you that finding addresses here or giving someone directions is an art form of its own. Forget Mapquest. Often the streets are unnamed, but even if they are no one bothers to know or refer to them.

Turn left at such and such roundabout, after going 2 kilometers you will find a Masjid (grocery store, laundry, palm tree, whatever), make a right turn. You will then see some construction on the left hand side (directions here almost always involve construction), turn left. After this much distance the blank (fill this with destination) will be on your right hand side. And so on and so forth. Having said this however, today’s landmarks may be gone tomorrow, victims of ongoing construction. It is just short of a miracle if you get there without getting lost the first time.

The gentleman at the men’s center told K that the women’s building is near the Immigration Center. Where near the Immigration Center? He tossed his hand in the air meaning of course, ‘near the Immigration Center'. You can not miss it; it is a villa with a white board. Ok, we knew where the Immigration Center was, it is not far from where we live so we headed that way. After wasting ½ an hour mindlessly meandering through every street and alley, we gave up and came back home.

The next morning I called in the hopes of getting better directions. A man picked up. I asked him where the women’s center was. Ok, make right at Immigration Center and left. It is there. Make right where, before or after? You know Dasman center (a department store)? It is next to it. We saw Dasman center in our fruitless expedition the night before, it was not there. Where near Dasman center I dared to ask. By this time the voice on the other side was becoming agitated. No no, not next to it across form it. Umm… can you please give me the number for the women’s center?

A woman (surprise) picked up, who did not know much English. She passed the phone to someone else who then passed the phone to yet another person. Yes we are near a small Masjid near a housing compound. I am of course recapitulating the condensed version of the conversation.

Equipped with this much information, I headed out on my quest. After 15 minutes of blindly driving around, I saw the compound. So, the mosque must be nearby, I thought. It was, one block over on the next street surrounded by construction. Once again I proceeded to drive through every single street and alley. Eureka!

But having said all this, I also want to add that most people who work at the Qatar Guest Center are volunteering their precious time for the betterment of people like myself.

Classes began a week ago, w'ana sa'id jiddan.

Andak Djaaj?

These days the answer to the aforementioned question, which means do you have chicken is almost always ma’afi, khalaas - no more, finished. Of course, as you may have guessed, we are going through a chicken shortage these days. On rare occasions if I do happen to stumble upon a rare sighting on one of my sojourns, I go into the hoarding mode.

Similar to the egg deficiency this is also due to the recent bird flu epidemic. This is particularly agonizing in a country which, after cheese, loves chicken. Think chicken shwarma, chicken kebob, chicken kefta, chicken samoosa, chicken shish tawouk, chicken sandweesh, chicken puffs, chicken hariss, chicken escallop, chicken fatayer, chicken shorba, chicken beryani…I can continue, but you get my drift.

Prices for chicken have increased tremendously since my arrival as well. When I first arrived a whole chicken had cost 12 riyals, now it is 19 riyals. They sell chickens per piece here, not by the pound or kilo. They are also much smaller then what I am generally used to, so if I am making something that everyone loves, (southern style fried chicken comes to mind), I may use 2 or more.

We have however found a few solutions for this. First of all we have started to eat frozen chicken. I have begun to buy copious amounts of frozen boneless chicken breasts. So we now eat a lot of stir fries. But that’s as far as I will go, since I detest frozen whole chicken. I must admit I am also spoiled. I don’t want to defrost it, remove the skin and cut it into pieces myself. I usually get this done when I purchase fresh ones. This service is efficient, courteous and always free 'Madam chicken ready'.

A friend of mine has found her own solution. She hits the stores as soon as they open, 7:30 am, (it still bewilders me why everything starts so early here) and buys as many as she can lay her hands on and will also be able to squeeze into her freezer.

Now those who know me know I am definitely NOT a morning person. In college I would never register for a class which started earlier then 10:00 am, no matter how wonderfully enlightening and fulfilling it may have been. Even then I would drag my sorry body out of bed at 9:45 am whilst cursing myself continuously. Thank God I lived on campus and my first class was right down the hill. Some of you might be thinking I was too busy partying all night, but alas, not so. I was a CS major and spent many a night, often going into the wee hours of morning, spending quality time with my computer.

But K, who is a morning person, will often go out on weekend mornings and hunt down a few. Occasionally he will go to the wholesale market where one can purchase live chickens and have them ‘prepared’ on spot. Besides chicken, the wholesale market is also a great place to buy eggs, other types of meat, seafood and a large array of seasonal and extremely fresh fruits and vegetables.

Yet I suppose everyone is doing the same and everyone’s freezers are full to the brim with chickens. So, you might ask, what shortage? Maybe this is all an evil marketing ploy…



The following is a recipe for brined roasted chicken. Brining makes the meat well seasoned and juicier. I usually put it on a rotisserie since my oven came equipped with one, but the conventional method works just as well.

Roast Chicken

Ingredients
1 large or 2 Qatar sized chickens – about 3 lbs total
1 gallon water – or enough to cover the chicken in large vessel
1/4 cup salt
1 tablespoon sugar (optional)
6 cloves garlic, crushed
1 teaspoon crushed black pepper
1 lemon

Instructions
Put water in a large bowl and add salt, sugar (if using) and garlic. Cut the lemon into half and squeeze juice into liquid. Add rind as well, and mix well. Make sure all the salt has dissolved. Water should be salty, but not painfully so. If it is too salty add more water. Put chicken into this mixture, turn it over a few times, cover and leave in refrigerator overnight.

Preheat oven to 425 F / 220 C degrees. Remove chicken from brine and shake off all water. Pat dry. Place chicken on roasting pan and place in oven. Bake for 50-60 minutes until golden and juices are clear.

Let the chicken rest for a few minutes before carving.

Bright Lights Big City

We recently returned from a trip to Dubai. K had some business matters to attend to, so the rest of us decided to tag along. Though K had been there many times, it was the first trip for the children and me.

Initially we had decided to drive since Dubai is only 235 miles /377 kilometers, or a 6 hour drive from Doha. But one has to drive through Saudi Arabia and for this we needed to get a Saudi transit visa. Though it is easily obtained, it would have taken a week to process. So we opted to fly instead. The flight duration is a mere 50 minutes. The visa to enter Dubai is given at the airport (or at the border if driving) and it is for free.

Dubai is one of seven emirates which consist to form the United Arab Emirates, or the UAE. Population wise it is the largest yet it is the second largest in size after the capitol, Abu Dhabi. Under the umbrella of a federal government Dubai shares legal, political, military and economic ties with the other emirates. Each emirate however has jurisdiction over local law enforcement and provision and maintenance of its facilities. Each emirate has its own ruler, and with Dubai being the second largest, its ruler is also the Vice President of the UAE.

Dubai can be best described as the El Dorado of the 21st century. The economy is booming, and so is the city, though today it seems to be the world’s largest construction zone. There are however many parts of the city which have been completed and are very much habitable. The rapidly developing skyline has begun to resemble Hong Kong and similar to Hong Kong, it is becoming a hub of shipping, business, trade and tourism (DreamWorks is set to build a theme park there).

But what impressed me the most was how green the city is. The govt. has succeeded in making the desert bloom. It was like a cool drink for my parched eyes, which have become accustomed to seeing mostly sand.

We did a few touristy things of course, even took the children to Ski Dubai which is a man made ski resort inside one of the largest malls in the world – The Mall of the Emirates.

And although I am not a shopoholic, I can shamelessly claim the best part of visiting Dubai is the shopping. There are many, many malls and shopping complexes, each one better than the next, with stores from all over the world. Here you can buy anything your heart desires and wallet allows. Besides malls there are also many souks and neighborhoods which specialize in a variety of items. Since the expat community is extremely large and diverse (about 80% of the total population) there are also many shops that cater to their needs.

My favorite place to shop I discovered was the Dragon Mart. It is a mall that sells only Chinese made products such as household items, electronics, jewelry, construction items, food, clothes, textiles, home improvement, etc. It is shaped like a dragon, hence the name. It is about one kilometer in length with many stores joined together by many labyrinths and mazes, so one should be prepared to spend the better part of the day there. Also one should wear sensible shoes which one, rather foolishly, did not and now one is paying the price. I did buy a beautiful quilt for 100 dirhams, which would have been for over 100 dollars in the US ($1=3.67 dirham).

Compared to Qatar the prices in Dubai are the same or in a few instances even slightly less, and the choices are 10 times more. I have now decided I will do all my shopping in Dubai, and I am already planning my next trip.

Yet in its quest towards modernity and westernization, I feel Dubai’s rich Arab culture and heritage are slowly becoming diluted. Unlike Qatar, we rarely saw the Emirtati Arabs in native garments. We also did not see many traditional Arabic homes, majlis’ (gathering places for men) or mosques, which we are accustomed to seeing in every block in every neighborhood here. We could have been anywhere. Here in Qatar religion and culture is evident everywhere, and this is something which we cherish greatly.

I have heard people say what Dubai is today; Qatar will be in 10 years. We of course believe it will be better.

Great Reads

My previous lament over the unavailability of good bookstores here, or rather affordable and eclectic ones, has been solved in a wonderfully creative way. Previously I had relied upon my travels abroad to stock up, or often K would bring me a few on his return from a business trip.

I received an email a few weeks ago from a friend, citing that some women have joined together and formed a book sale. Everyone was encouraged to donate previously read English books of any genre, which were in good condition. Proceeds were to go to a small local charity, headed by one of the women, which provides basic necessities for expat workers from the lower income bracket.

There is an active and vibrant expat community here, and newcomers to Doha will find that there are a great variety of activities going on, along with many groups one can join. Though events like these are not uncommon, in the past I had mainly seen sales of household items, jewelry, arts and crafts etc., so this was the first event of its kind.

Initially there was a plan for one sale to be held in the morning, for women only. But the first was an overwhelming success, therefore another was held a few weeks later in the evening for the entire family. I was unable to attend the morning one, but managed to cajole K and the kids to come with me in the evening. Both events were hosted by women who not only graciously opened their homes, but provided delectable and mostly home made snacks as well - the hot artichoke dip was out of this world!

It was, to say the least, a great success; both well organized and well attended. I was happy to see quite a few fellow bookworms who also shared my dismay over the lack of availability of good reading material, gleefully sorting through the numerous boxes of books, like kids in a candy store. Besides books there were copious amounts of magazines as well as a small selection of videos, DVD’s and children’s games.

Noshing my way though several boxes, I found enough books to sustain me for quite some time. I bought about 10 books, plus a few more for the children. The prices were extremely reasonable – paperbacks were 5 riyals each or 5 for 20 riyals. The children’s books were a bit less, and hardcovers slightly more. I regret not being able to attend the one held in the morning, since I later heard that the choices were much more abundant.

I am delighted to report that these sales will be an ongoing event; the next one is already planned for the upcoming fall. So, I am happy that I will now be able to get my book fix on a regular basis. I will do a bit of spring/fall cleaning prior to the next event and take out some old and well read books so that others may enjoy them as much as I have.