Location: Middle East
Population: 2.6 million
Capital: Doha
Geography: A flat desert nation with coast on the Persian Gulf
Language: Arabic
Signature flavours: Chicken, rice, lamb, dates, saffron, cumin, cardamom, turmeric, citrus (especially black lime)
The Menu
“Smell this,” said Eric, holding a small dish under my nose. The warm aroma of toasted cumin seed and coriander seed rose from the bowl. He would later add pepper, cinnamon, fenugreek, turmeric, black lime zest, and saffron to finish what Qataris call bazaar spice. This spice mix is a legacy of trade, with Qatar at the centre of the ancient world, trading horses and pearls for spices and pottery.
Qatari Machboos: Spiced basmati rice with chicken
Prep and cooking time: 45 min
Difficulty: 2/5
Kafta ‘al Seekh: Beef kebabs with onion, parsley, garlic, fenugreek, cumin, coriander, and pepper, served on a bed of fresh vegetables with yoghurt for dipping.
Prep and cooking time: 30 min
Difficulty: 3/5
Batata B’kamun: Spiced potatoes sauteed with onion and topped with lemon juice.
Prep and cooking time: 45 min
Difficulty: 2/5
Khabeesa: A breakfast or dessert of toasted flour mixed with ghee and a caramel flavoured with saffron, rosewater, and cardamom, and topped with nuts.
Prep and cooking time: 60 min
Difficulty: 4/5
Karak Chai: Milky black tea suffused with cardamom and saffron.
Prep and cooking time: 10 min
Difficulty: 1/5
The Shopping List
Despite living in rural Ontario, Eric and I have gotten pretty good at knowing where to look for ingredients from every far-flung corner of the globe. Nothing proved too difficult for Eric to find (and we already had black lime in the cupboard from our Kuwait assignment).
The Meal
The first thing we dug into was the machboos, which filled the kitchen with the warm, savoury smell of Eric’s bazaar spice. The seitan chicken was tender and the rice absorbed all of those wonderful flavours, with the black lime adding a little something extra.
Black lime was probably the most interesting ingredient Eric used. It looks almost comically unpromising (picture a hard, dark, dried lime) but it brings a deep citrus flavour that is quite different from fresh lime. Combined with the cumin, coriander, cinnamon and saffron, it added a distinctive tanginess.
The kafta ‘al seekh was another hit. The soy beef was deliciously aromatic from the combination of spices and garlic, while the fresh vegetables and yoghurt provided a welcome coolness.
The batata b’kamun was perhaps the simplest dish on the table, but it was also one of the most immediately appealing for me, a lifelong potato enthusiast. You can’t go wrong with potatoes, onions, spices, and lemon, and the crispy edges of the potatoes made them an excellent accompaniment to the richer dishes.
Then came the khabeesa, which was an entirely different experience. Toasted flour and ghee formed the base, while the saffron, rosewater and cardamom caramel transformed it into something fragrant and floral. It was rich without being overwhelmingly sweet, and the nuts on top added a much-needed crunch. Eric, in particular, loved it.
Sipping the karak chai made me appreciate just how good a simple warm beverage can be. Strong black tea, milk, cardamom, and saffron turned into a drink that was creamy, fragrant and comforting. It felt like the perfect ending to the meal.
Sources
https://food52.com/recipes/84642-qatar-national-tourism-council-celebrates-qatar-national-day-prominent-qatari-chef-noor-al-mazroei-shares-machboos
https://www.munatycooking.com/khabeesa/
https://visitqatar.com/intl-en/things-to-do/get-inspired/karak-tea
The World Cookbook: The Greatest Recipes from Around the Globe by Jeanne Jacob and Michael Ashkenazi
Disclaimer: I’m not a professional chef. I’m just a passionate cook with a curiosity for flavours I’ve never tried. For great recipes from gifted local cooks, follow the links above.
