Walima April Challenge Representing the Syrian Cuisine

Hello my friends, and dear readers, very sorry for being away from you and my blog. Sometimes things happened against our will, and because we are only human sometimes an extra doze of excitement can move the balance and shake the foundation.

Lately I was faced with some challenges, which were not either fair or legal, and I am trying to solve them in a wise and civilized way.  Unfortunately I lost the battle, but I am still fighting and in God’s will I will not let them win the war.

My fight is for righteousness and justice , the devil can be strong, but at the end honesty and justice will win.

Syria سوريا , officially the Syrian Arab Republic (Arabic: الجمهورية العربية السورية‎), is a country in Western Asia, bordering Lebanon and the Mediterranean Sea to the west, Turkey to the north, Iraq to the east, Jordan to the south, and Israel to the southwest.

The name Syria formerly comprised the entire region of the Levant, while the modern state encompasses the site of several ancient kingdoms and empires, including the Eblan civilization of the third millennium BC. In the Islamic era, its capital city, Damascus, was the seat of the Umayyad Empire and a provincial capital of the Mamluk Empire. Damascus is widely regarded as one of the oldest continuously inhabited cities in the world.

Modern Syria was created as a French mandate and attained independence in April 1946, as a parliamentary republic. The post-independence period was rocky, and a large number of military coups and coup attempts shook the country in the period 1949-1970. Syria has been under Emergency Law since 1962, effectively suspending most constitutional protections for citizens, and its system of government is considered non-democratic.

The country has been governed by the Baath Party since 1963, although actual power is concentrated to the presidency and a narrow grouping of military and political strongmen. Syria's current president is Bashar al-Assad, who won a referendum on extending his presidency for second term, garnering 97.62 percent of votes in 2007 and is the son of Hafez al-Assad, who held office from 1970 until his death in 2000. Syria has played a major regional role, particularly through its central role in the Arab conflict with Israel, which since 1967 has occupied the Golan Heights, and by active involvement in Lebanese and Palestinian affairs.

The population is mainly Sunni Muslim, but with significant Alawite, Shia, Christian and Druze minorities. Since the 1960s, Alawite military officers have tended to dominate the country's politics. Ethnically, some 80% of the population is Arab, and the state is ruled by the Baath Party according to Arab nationalist principles, while approximately 20% belong to the Kurdish, Armenian, Assyrian, Turkmen, and Circassians minorities.

Etymology
Main article: Name of Syria
The name Syria derives from ancient Greek name for Syrians, Σύριοι Syrioi, which the Greeks applied without distinction to the Assyrians. A number of modern scholars argue that the Greek word is traced back to the cognate Ἀσσυρία, Assyria, ultimately derived from the Akkadian - Aššur. While others believe that it was derived from Siryon, the name that the Sidonians gave to Mount Hermon.
The area designated by the word has changed over time. Classically, Syria lies at the eastern end of the Mediterranean, between Egypt and Arabia to the south and Cilicia to the north, stretching inland to include Mesopotamia, and having an uncertain border to the northeast that Pliny the Elder describes as including, from west to east, Commagene, Sophene, and Adiabene.

By Pliny's time, however, this larger Syria had been divided into a number of provinces under the Roman Empire (but politically independent from each other): Judaea, later renamed Palaestina in AD 135 (the region corresponding to modern day Israel and Jordan) in the extreme southwest, Phoenicia corresponding to Lebanon, with Damascena to the inland side of Phoenicia, Coele-Syria (or "Hollow Syria") south of the Eleutheris river, and Mesopotamia.

Brief History of Modern Syria

Syria fell to the Ottoman Turks in 1516 and remained a part of their Ottoman Empire for four centuries. During this period, Syria witnessed great deterioration in economic, social, and political fields. In 1916, the Arabs took the opportunity of World War I to revolt against the Turkish rule. Arabs received British military help and promises that after the War ends, Arab countries will be granted full independence. On 6 May 1916, the Ottoman authorities hanged tens of Syrian national leaders in Damascus and Beirut. This day is still celebrated in Syria and Lebanon as the Martyrs' Day. The Arab armies under leadership of Sharif Hussein of Mecca soon achieved victory over the Turks, and in early 1918, Arab and British armies entered Damascus ending 400 years of Ottoman occupation.
Later in 1918, Syria was declared an independent kingdom under King Faisal I, son of Sharif Hussein. However, France and Britain had their own plans in mind. In an agreement known as the Sykes-Picot agreement, they decided to divide the Middle East into French and British 'spheres of influence'. Syria was to be put under French mandate. In early 1920, French troops landed on the Syrian coast, after several battles with poorly equipped Syrian rebels, they managed to get the country under their control. In 1923, the League of Nation officially recognized French mandate over Syria.

Syrian cuisine

The Syrian cuisine is rich and varies in its ingredients which is linked to the region of Syria where a specific dish has originated. Syrian food mostly consists of Southern Mediterranean, Greek, and Southwest Asian dishes. Some Syrian dishes also evolved from Turkish and French cooking. Dishes like shish kebab, stuffed zucchini, yabra' (stuffed grape leaves, the word yapra' derives from the Turkish word 'yaprak' meaning leaf). The main dishes that form the Syrian cuisine are kibbeh, wara' Inab, hummus, Syrians often serve selections of appetizers, known as mezza, before the main course. Zaatar, minced beef, and cheese manakish are popular hors d'œuvres. The Arabic flatbread khobz is always eaten together with mezza. Syrians are also well-known for their cheese. The very popular string cheese jibbneh mashallale is made of curd cheese and is pulled and twisted together. Syrians also make cookies to usually accompany their cheese called ka'ak. These are made of farina and other ingredients, rolled out, shaped into rings and baked. Another form of a similar cookie is to fill with crushed dates mixed with butter to accompany their jibbneh mashallale. Drinks in Syria vary depending on the time of the day and the occasion. Arabic coffee, also known asTurkish coffee is the most well-known hot drink usually prepared in the morning at breakfast or in the evening. It is usually served for guests or after food. Syrian beverages include Ayran, Jallab, and White coffee. There is also a well-known locally manufactured beer called Al Shark.




The Walima April Challenge is brought to us by two lovely ladies... Nisrine from www.nisrine79.blogspot.com and Mona form www.l2ma.com .
Nisrine is from Damascus so I asked her if she can prepare a traditional Damascus Dessert. Mona is from Allepo, and they are famous for their tasty and spicy food, and several versions of kibbee. It took us some time to decide on the recipes, as several ingredients are not available in North America. I truly apologize for the delay... but we wanted to give you something which represent several provinces in Syria, and with ingredients available to every one is cooking with us.

The Spring Kibbee
This kibbee is prepared during the Spring Season when the shepherds milk the cows and sheep and use the milk to make homemade fresh cheeses


Ingredients for the stuffing:

Kilo Cheese Course (well rained from any liquid)

1-2 teaspoon powder red pepper
Toasted walnuts, almonds chopped or pine nuts
(the fresh cheese is similar to Ricotta Cheese where we can replace with, or by using fresh homemade ricotta with fresh Mozzarella Cheese/Boccoccini Cheese, well drained.

for the kibbee dough

500gm of lamb or beef lean meat either outside round/Eye of a round or fillet Mignong calf (grounded finely in a food processor to become a paste)

500gm fine Brown burghul

1 large Onion

1 tsp of Middle Eastern 7 spice mix (black pepper, all spice, nutmeg, cloves, cinnamon, white pepper, dried rose petals this is optional )

Salt to taste

½ tsp cinnamon

homemade ghee or clarified butter

** you  can use less burghul to meat

How to prepare


Cut the cheese into slices and then add the hot pepper (Allepo ground hot red pepper )The sliced nuts and mix well.


Wash and soak the bulgur in little cold water for 10 to 15 good minutes and then drain.


Mince with the onion, bulgur wheat in food processor twice, the third time we add the meet and mince all together to combine, you might need to do this in several steps if the machine is not big enough.


Empty the mix in a big bowl, dip your hands in some water and start mixing and kneading the meat and burghul mix well to combine nice dough. Adjust the seasoning if need it.


Bring three small tea plates , turn the plates upside down and sprinkle some water on them and cover with a plastic wrap… cut a piece of the kibbee the size of an egg, and put it on one plate and press with the other to flatten it (like a Hamburg) add 2-3 tbsp of the stuffing in the centre of the dough, cover with another flatten kibbee dough, and press on the sides to close tightly and turn the top dough into a small dome (I think if we use a small deep dish or a ramekin will make it easier to form the dome shape… )

Grease a baking tray with ghee or clarified butter add the kibbee on the tray, you can dap a small piece of the ghee on top of each kibbee or using a brush. Bake the kibbee in preheat 400F oven, check every 10 minutes and brush again, dipping the brush in the pan drippings.

A tastier way of cooking these kibbee, if you brush them with the butter or ghee and BBQ outside on medium heat…until they are golden brown. Make sure the stuffing is not oozing out

Serve the kibbee with Middle Eastern Salad or Yogurt Iran (a diluted yogurt in some cold water and salt, some add dried mint and garlic)



Barazik Al Sham

200 gm soft butter
¼ cup powder sugar
2 large eggs
1 tsp pure vanilla
3 cup of sifted AP Flour
1 tsp baking powder 
Dash of salt
2 tsp white vinegar

In a mixer add the soft butter and the icing sugar and mix to combine, add the eggs and mix well. Add the vinegar and vanilla.

Sift the flour; salt and baking powder add them to the mix well so that they all combined to nice dough. Put the dough in the fridge to rest for one hour.

Take the dough out of the fridge and turn it into small balls.  In separate bowls add around ½ cup of sesame seeds and 1 cup of sliced pistachios. Using the palm of your hand, flatten the round cookies and dip the bottom side with chopped pistachios and the top with sesame seeds.


Bake in preheated 350F oven for 14-16 minutes depends on your oven, or till golden brown

** Some recipes use honey syrup to brush the top before dipping in sesame seeds…It will give a darker golden color.

Platter of Barazek - Shortbread Cookies

Delicious with a crunchy bite to them

dip one side with sesame seeds and the other with pistachios

Walima March Challenge - Representing the Tunisian Cuisine

Tunisia, officially the Tunisian Republic (الجمهورية التونسية‎ al-Jumhūriyya at-Tunisiyya), is the northernmost country in Africa. It is bordered by Algeria to the west, Libya to the southeast, and Mediterranean Sea to the north and east. Its size is almost 165,000 km² with an estimated population of just over 10.3 million. Its name is derived from the capital Tunis located in the north-east. Tunisia is the smallest of the nations situated along the Atlas mountain range. The south of the country is composed of the Sahara desert, with much of the remainder consisting of particularly fertile soil and 1,300 km of coastline. Both played a prominent role in ancient times, first with the famous Phoenician city of Carthage, then as the Africa Province which was known as the "bread basket" of the Roman Empire. Later, Tunisia was occupied by Vandals during the 5th century AD, Byzantines in the 6th century, and Arabs in the 8th century. Under the Ottoman Empire, Tunisia was known as "Regency of Tunis". It passed under French protectorate in 1881. After obtaining its independence in 1956, the country took the official name of the "Kingdom of Tunisia" at the end of the reign of Lamine Bey and the Husainid Dynasty. With the proclamation of the Tunisian republic in July 25, 1957, the nationalist leader Habib Bourguiba became its first president and led the modernization of the country.

History

At the beginning of known recorded history, Tunisia was inhabited by Berber tribes. Its coast was settled by Phoenicians starting as early as the 10th century B.C. The city of Carthage was founded in the 9th century B.C. by settlers from Tyre, now in modern day Lebanon. Legend says that Dido founded the city in 814 B.C., as retold in by the Greek writer Timaeus of Tauromenium. The settlers of Carthage brought their culture and religion from the Phoenicians and other Canaanites.

Tunisian Cuisine

The cuisine of Tunisia, is a blend of Mediterranean and desert dweller's culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilizations who have ruled Tunisian land: Phoenician, Roman, Arab, Turkish, French, and the native Berber people. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking by what locally made pots and pans they could carry with them. A tagine is really the name of a conical-lidded pot, although today the same word is applied to what is cooked in it.

Like all countries in the Mediterranean basin, Tunisia offers a "sun cuisine," based mainly on olive oil, spices, tomatoes, seafood (a wide range of fish) and meat from rearing (lamb).

Unlike other North African cuisine, Tunisian food is quite spicy. A popular condiment and ingredient which is used extensively Tunisian cooking, Harissa is a hot red pepper sauce made of red chilli peppers and garlic, flavoured with coriander, cumin, olive oil and often tomatoes. There is an old wives' tale that says a husband can judge his wife's affections by the amount of hot peppers she uses when preparing his food. If the food becomes bland then a man may believe that his wife no longer loves him. However when the food is prepared for guests the hot peppers are often toned down to suit the possibly more delicate palate of the visitor. Like Harissa or chilli peppers, the tomato is also an ingredient which cannot be separated from the cuisine of Tunisia. Tuna, eggs, olives and various varieties of pasta, cereals, herbs and spices are also ingredients which are featured prominently in Tunisian cooking.

Shakshouka

This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like. Jewish immigrants from the Maghreb have made this a popular breakfast dish in Israel.

4 to 6 servings

Olive oil -- 3 tablespoons

Paprika -- 1 to 2 tablespoons

Onion, thinly sliced -- 1

Garlic, minced -- 2 to 3 cloves

Tomatoes, peeled, seeded and diced -- 3

Green and red bell peppers, diced -- 2 to 3

Water -- 1 cup

Salt and pepper -- to taste

Eggs (optional) -- 4

Method

Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slightly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.

Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.

Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.

Serve with crusty bread, pita or rice.

Variations 2

Add 1 teaspoon of cumin seed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.

For a little spice, sauté 1 tablespoon of Harissa paste or a minced Chile pepper with the onions.

Sometimes fresh shrimp or a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.

Add 1 small, diced eggplant along with the peppers.

Add 1 potato, cut in a small dice, along with the peppers.

Sprinkle the top of the cooked dish with chopped parsley or cilantro.

Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.

Cover and simmer for another 10 minutes or so until eggs are cooked through.

Serve with crusty bread, pita or rice.

Variations 3

Add 1 teaspoon of cumin seed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.

For a little spice, sauté 1 tablespoon of Harissa paste or a minced Chile pepper with the onions.

Sometimes fresh shrimp or a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.

Add 1 small, diced eggplant along with the peppers.

Add 1 potato, cut in a small dice, along with the peppers.

Sprinkle the top of the cooked dish with chopped parsley or cilantro.

Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.

Makroud, Tunisian Date Pastry Recipe

Makhroud are small semolina cakes cut in the shape of lozenges, stuffed with dates, hazelnuts, or almonds, deep fried in oil and drizzled with honey or sugar syrup.

Semolina pastry

- 200 g (7 oz.) fine semolina (I used 300 gm semolina)

- 2 g (1/2 tsp.) ground saffron (pinch of saffron)

- 100 ml (6 Tbsp.) vegetable oil (40 ml olive oil)

- 20 g (4 tsp.) butter (110 gm butter)

- a pinch of salt

¼ cup of orange blossom to dissolve the saffron

Filling

- 150 g (5 oz.) dates (or other variety) 300 gms dates

- 1 orange ( I didn’t use)

- 2 g (1/2 tsp.) ground cinnamon, ½ cardamoms, and ½ nutmegs

Syrup

- 150 g (5 oz.) sugar

- 75 g (3 oz.) honey

- 1/2 lemon

- 50 ml (3 Tbsp.) geranium flower water, or orange flower water

- ½ cup water

Decoration

- Toasted sesame seeds

- Or ground almonds

Other

- Oil for frying --- I baked mine instead of frying and dipped in the syrup.

Method

1st step

Heat and clarify the butter.

Combine it in a bowl with the vegetable oil.

Prepare the pastry by putting the semolina, saffron and salt in a bowl.

Add the clarified butter/oil mixture.

2nd step

Combine everything with a spatula.

Gradually add in 100 ml (6 Tbsp.) warm water to form elastic dough.

3rd step

Knead the dough on a work surface.

Form into a ball and spread out using the heel of your hand.

Let the dough rest for 30 minutes, covered with a damp cloth.

4th step

Prepare the filling by pureeing the pitted dates in a blender.

Peel the orange and cut the zest into small dice.

Combine the dates, orange zest and cinnamon into a paste.

Top of Form

Shape into 3 cylinders.

Bottom of Form

5th step

Knead the dough again with the heel of your hand.

Divide into 3 equal pieces.

Form into cylinders 2 cm in diameter.

Using your fingers, form a cavity along the length of the cylinders.

Fill with a cylinder of date filling.

Seal the edges of the dough to enclose the filling.

Smooth and shape the cylinder lengthwise.

6th step

Using the wooden press, flatten the pastry (or use a rolling pin).

Cut the cylinders into rectangles and cut into equal-sized lozenges.

Squeeze the juice of half the lemon.

Combine the ingredients for the syrup.

Fry the lozenges in hot oil until golden.

Drain on paper towels before immersing in the syrup.

***This dessert is very similar to Maamoul Mad, a Lebanese dessert made from the same ingredients and baked in a tray , combining two layers of semolina dough (using only more butter no saffron) and the centre is stuffed with the date filling. Baked in the oven and then drizzled with the Lebanese Syrup. Check my posting for the recipe.

Walima February Challenge - Representing the Saudi Cuisine

Saudi Arabia, the third-largest country in Asia, constitutes about four-fifths of the Arabian Peninsula. The other countries that share the peninsula—Yemen, Oman, United Arab Emirates, Qatar, Bahrain, and Kuwait—are all much smaller in area. A narrow plain runs along the Red Sea coast. The Hijaz Mountains (Al Hijaz) rise sharply from the sea. At least one-third of the total area is sandy desert. There are no lakes, and except for artesian wells (wells where water flows to the surface naturally) in the eastern oases, there are no rivers or streams where water flows.

HISTORY AND FOOD

The people of Saudi Arabia are descended from tribes of nomadic sheep and goat herders and maintain many of the traditions of their past. Traditional foods like dates, fatir (flat bread), arikah (bread from the southwestern part of the country), and hawayij (a spice blend) are still eaten by Saudis today, although most Saudis have settled in towns and cities and no longer follow the nomadic lifestyle. Saudi Arabia is also home to Mecca, the origin and spiritual center of Islam. The culture, as well as the laws of Saudi Arabia, is founded on Islamic principles, including the dietary restrictions against eating pork or drinking alcohol. In the 1930s, oil was discovered on the Arabian Peninsula. Income from oil has allowed Saudi Arabia to become modernized and to begin to develop stronger industries in other areas such as agriculture. Saudi Arabia now produces all of its own dairy products and most of its own vegetables. Many foreign workers are needed to maintain the new industries, and foreign foods as well as fast food chains are now available in Saudi Arabia. However, it is mostly the foreigners who eat those foods; most Saudis prefer traditional fare.

FOODS OF THE SAUDIS

The people of Saudi Arabia are very traditional and eat the same foods they have eaten for centuries. The average meal of the Bedouin nomads who remain in Saudi Arabia is much simpler than that of the urban Saudis who make up the majority of Saudi Arabia's population today. However, the basic ingredients are the same: fava beans, wheat, rice, yogurt, dates, and chicken are staple foods for all Saudis. Saudi Arabia has over 18 million date palms that produce 600 million pounds of dates each year.

Saudis rank as the highest consumers of broiler chickens in the world, eating an average of 88.2 pounds of chicken per person per year. Saudis are strict Muslims and, following Islamic law, do not eat pork or drink alcohol. Lamb is traditionally served to honored guests and at holiday feasts. According to Islamic law, animals must be butchered in a particular way and blessed before they can be eaten, so Saudi Arabia is the world's largest importer of live sheep.

Camel (or sheep or goat) milk has long been the staple of the Bedouin diet, and dairy products are still favorites with all Saudis. Yogurt is eaten alone, used in sauces, and made into a drink called a lassi. Flat breads— fatir, a flat bread cooked on a curved metal pan over a fire, and kimaje, similar to pita—are the other mainstay of the nomadic diet that are eaten by all Saudis. These breads are used at every meal, in place of a fork or spoon, to scoop up other foods.

The Walima February Walima Challenge is brought to us by Noor from http://www.themiddleeasterncook.blogspot.com/ so join us to cook an Authentic new meal

Al Harrisah

For the Saudi Arabia sweet we will be making the popular sweet harrisah. This sweet is perfect served with Arabic coffee or tea.

2 cups flour
3 cups dates, finely chopped
1 cup vegetable oil
1/2 tablespoon ground cardamom

1.In a 9-inch skillet on medium heat add oil. Add flour, stirring until lightly brown. Remove from heat, add dates and cardamom, blend together.

2. Place into a servings platter and serve. Alternatively you can make into small ball

AL MATAZEEZ

Before their was kabsa and other dishes in Saudi Arabia their was 'Al Matazeez'. Al Matazeez is a very old recipes that has meat, vegetables and homemade pasta in broth. This is very good served with fresh bread. Have fun and I can not wait to see how yours turns out. Enjoy your savory recipes from Saudi Arabia this month.

If your in an area where you can not find pumpkin some alternatives would be butternut squash or instead of 2 carrots add 5 carrots. Carrots and pumpkin have almost the same flavor when baked. Do not add can pumpkin. Also, you can use white flour instead of wheat but wheat is the traditional way.

500 grams lamb or beef meat pieces
1 tablespoon plus 2 teaspoons sunflower oil
2 onions, chopped finely
4 green chili's
2 tomatoes, finely diced
2 tablespoons tomato paste
salt and pepper to taste
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 tablespoon ground cumin
2 dried lemons, cracked
2 bouillon beef cubes
1 eggplant, peeled and cubed
2 small zucchinis, tops removed
1-1/2 cups pumpkin, cubed
1/2 cup green beans
2 carrots, sliced
water

dough:
2 cups wheat flour
1 teaspoon sunflower oil
1/2 teaspoon salt
1-2-3/4 cup water

1.In a 4-quart pan add 1 tablespoon oil and onions, cook until tender. Add meat, salt, pepper, cardamom, cinnamon and cumin. Cook until meat is browned on all sides. Add tomatoes and tomato paste. Add chilis, dried lemons, and enough water to cover top by 4-5 inches. Bring to a full boil, add bouillon cubes. Reduce heat to low and simmer for 45 minutes. Adding more water if needed.

2.In a large bowl add flour, salt and 1 teaspoon oil. Add water small amounts at time enough to make a workable dough. Add 1 teaspoon oil into hands and cover outside of dough ball. Place in bowl, cover with towel and allow to sit in a warm place for 30 minutes.

3.Roll dough thinly and cut into small circles using a glass or into small squares using a pastry flute. Dough should be like pasta.

4.Add carrots and carefully start dropping dough pieces one at a time, making sure to them into meat mixture. Cover and simmer for 20 minutes. Add eggplant, zucchini, pumpkin and green beans. Cover and allow to simmer an additional 20 minutes, making sure vegetables are thoroughly cooked

Note: I added mushroom and green peppers as well, and instead of the homemade pasta, I made Burghul Pilaf. I am eating Lent food, and eat meat only on Sundays, the burghul served as a side dish and my dinner.

I recommend this meal... It's very similar to a Lebanese Dish called Mnazaleh or Masbahat Al Darwich, its a combination of vegetable and meat stew ratatouille

Walima January Challenge Representing the Omani Cuisine

Oman is a 1,000-mile-long (1,700 km) coastal plain at the southeast tip of the Arabian Peninsula lying on the Arabian Sea and the Gulf of Oman. It is bordered by the United Arab Emirates, Saudi Arabia, and Yemen. The country is the size of Kansas.

A vast gravel desert plain covers most of central Oman, with mountain ranges along the north (Al Hajar Mountains) and southeast coast, where the country's main cities are also located: the capital city Muscat, Matrah and Sur in the north, and Salalah in the south.

Oman's climate is hot and dry in the interior and humid along the coast. During past epochs Oman was covered by ocean. Fossilized shells exist in great numbers in areas of the desert away from the modern coastline.The peninsula of Musandam (Musandem), which has a strategic location on the Strait of Hormuz, is separated from the rest of Oman by the United Arab Emirates and is thus an exclave. The series of small towns known collectively as Dibba are the gateway to the Musandam peninsula on land and the fishing villages of Musandam by sea.

Boats may be hired at Khasab for trips into the Musandam peninsula by sea.Oman has another exclave, inside UAE territory, known as Madha. It is located halfway between the Musandam Peninsula and the rest of Oman. Belonging to Musandam governorate, it covers approximately 75 km2 (29 sq mi). The boundary was settled in 1969. The north-east corner of Madha is closest to the Fujairah road, barely 10 m (32.8 ft) away. Within the exclave is a UAE enclave called Nahwa, belonging to the Emirate of Sharjah. It is about 8 km (5 mi) on a dirt track west of the town of New Madha. It consists of about forty houses with its own clinic and telephone exchange.Government: Absolute monarchy. Stone AgeWattayah, located in the governorate of Muscat, is the oldest known human settlement in the area and dates back to the Stone Age, making it around 5,000 years old. Archaeological remains from different dates have been discovered here, the earliest representing the Stone Age, then the Heliocentric Age and finally, the Bronze Age. Findings have consisted of stone implements, animal bones, shells and fire hearths. The latter date back to 7615 BC and are the oldest signs of human settlement in the area.Other discoveries include hand-moulded pottery bearing distinguishing pre-Bronze Age marks, heavy flint implements, pointed tools and scrapers.On a mountain rock-face in the same district, animal drawings have been discovered. Similar drawings have also been found in the Wadi Sahtan and Wadi Bani Kharus areas of Rustaq. These drawings consist of human figures carrying weapons and being confronted by wild animals. Siwan in Haima is another Stone Age location and some of the archaeological finds have included arrowheads, knives, chisels and circular stones which may have been used to throw at animals.

Oman before IslamOman's Names Sumerian tablets refer to a country called Magan, a name thought to refer to Oman’s ancient copper mines. Mezoun is derived from the word muzn, which means abundant flowing water. The present-day name of the country, Oman, is believed to originate from the Arab tribes who migrated to its territory from the Uman region of Yemen. Many tribes settled in Oman making a living by fishing, herding or stock breeding and many present day Omani families are able to trace their ancestral roots to other parts of Arabia.From the 6th century BC to the arrival of Islam in the 7th century AD, Oman was controlled and/or influenced by three Persian dynasties, the Achaemenids, Parthians and Sassanids. Achaemenids in the 6th century BC controlled and influenced the Oman peninsula. This was most likely exerted from a coastal center such as Sohar. By about 250 B.C. the Parthian dynasty brought the Persian Gulf under their control and extended their influence as far as Oman. Because they needed to control the Persian Gulf trade route, the Parthians established garrisons in Oman. In the third century A.D. the Sasanids succeeded the Parthians and held the area until the rise of Islam four centuries later.[5]
The arrival of Islam On the advent of Islam, the religion reached Oman during the Islamic prophet Muhammad's lifetime. The conversion of Omanis is usually ascribed to Amr ibn al-As, who visited the region by the middle of the seventh century AD. The Omanis were among the first people to embrace Islam voluntarily In around 630 AD when the Muhammed sent his envoy Amr ibn Al As to meet Jaifar and ‘Abd - the joint rulers of Oman at that time - to invite them to accept the faith, in which he eventually succeeded.In accepting Islam, Oman became an Ibadhi state which is named after alkhoarej, ruled by an elected leader, the Imam. During the early years of the Islamic mission Oman played a major role in the Wars of Apostasy that occurred after the death of Muhammad and also took part in the great Islamic conquests by land and sea in Iraq, Persia and beyond. However, its most prominent role in this respect was through its extensive trading and seafaring activities in East Africa, particularly during the19th century, when it propagated Islam in many of East Africa’s coastal regions, and certain areas of Central Africa.Omanis also carried the message of Islam with them to China and the Asian ports.Oman was ruled by Umayyads between 661-750, Abbasids between 750-931, 932-933 and 934-967, Qarmatians between 931-932 and between 933-934, Buyids between 967-1053, Seljuks of Kirman between 1053-1154.

The Portuguese settlementThe Portuguese occupied Muscat for a 140-year period 1508–1648, arriving a decade after Vasco da Gama discovered the seaway to India. In need of an outpost to protect their sea lanes, the Europeans built up and fortified the city, where remnants of their colonial architectural style still remain.Rebellious tribes drove out the Portuguese, but were pushed out themselves about a century later 1741 by the leader of a Yemeni tribe leading a massive army from various other tribes, who began the current line of ruling sultans. A brief Persian invasion a few years later was the final time Oman would be ruled by a foreign power. Oman has been self governing ever since.[edit] Oman and East African EmpireThe Sultan's Palace buildings in Zanzibar which was once Oman's capital and residence of its Sultans.In the 1690s Saif bin Sultan, the imam of Oman, pressed down the East African coast. A major obstacle was Fort Jesus, housing the garrison of a Portuguese settlement at Mombasa. After a two-year siege, it fell to Saif in 1698.Thereafter the Omanis easily ejected the Portuguese from Zanzibar and from all other coastal regions north of Mozambique. Zanzibar was a valuable property as the main slave market of the east African coast, and became an increasingly important part of the Omani empire, a fact reflected by the decision of the greatest 19th century sultan of Oman, Sa'id ibn Sultan, to make it from 1837 his main place of residence. Sa'id built impressive palaces and gardens in Zanzibar.

Rivalry between his two sons was resolved, with the help of forceful British diplomacy, when one of them, Majid, succeeded to Zanzibar and to the many regions claimed by the family on the East African coast. The other, Thuwaini, inherited Muscat and Oman.

Food
Ted during celebrations, which consists of mashed rice flavoured with spices. Another popular festival meal is shuwa, which is meat cooked very slowly (sometimes for up to two days) in an underground clay oven. The meat becomes extremely tender and it is impregnated with spices and herbs before cooking to give it a very distinct taste. Fish is often used in main dishes too, and the kingfish is a popular ingredient. Mashuai is a meal comprising whole spit-roasted kingfish served with lemon rice. The rukhal bread is a thin, round bread originally baked over a fire made from palm leaves. It is eaten at any meal, typically served with Omani honey for breakfast or crumbled over curry for dinner. Chicken, fish and mutton are regularly used in dishes
Although spices, herbs, onion, garlic and lime are liberally used in traditional Omani cuisine, unlike similar Asian food, it is not hot. Omani cuisine is also distinct from the indigenous foods of other Arab states of the Persian Gulf and even varies within the Sultanate's different regions. There are also significant differences in cuisine between different regions of Oman.

Our Challenge for this month representing the Omani Cuisine with two recipes

Lamb Kabouli

Ingredients
1 kg lamb legs, pieces with bones
9 cups water or 2¼ liters
3 small cinnamon sticks
1teaspoon whole cardamom pods
1 teaspoon whole cloves
1 teaspoon whole black peppers
½ cup water or 125 ml, extra quantity
3 medium onions or 375 g, sliced
4 tablespoons ghee
3 cloves garlic, crushed
3 tablespoons raisins
1 tin canned chickpeas or 400 g, (dingo) drained(or 1 cup dried and soaked overnight)
4 tablespoons omani mixed spicess
½ teaspoon saffron filaments
½ cup rose water or 125 ml
3 cubes Mutton Bouillon (if you have lamb stock or chicken stock use 3 cups as part of the above water)
2½ cups basmati rice or 500 g, washed and drained

Preparation
Put lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the cinnamon sticks, and all whole spices. Cover and simmer over low heat for 1½ hours or until the meat becomes tender. Remove lamb pieces, put them in a bowl and set aside. Drain the stock and set aside.
Cook the extra water and onion in a large sauce pan with occasional stirring for 5 minutes or until water is steamed and the onions become tender. Add 2 tablespoons of the ghee (reserve 2 tablespoons) and stir for another 3 minutes or until onions become golden in color. Add garlic, raisins, dingo (chickpeas), 1 tablespoon of Omani mixed spices (reserve 3 tablespoons), saffron leaves and rose water, stir for 1 minutes then set aside

In a large pot put 4½ cups of drained stock; add more water if stock is not enough. Add the remaining 2 tablespoons of ghee, the remaining 3 tablespoons of Omani mixed spices, the Bouillon cubes and rice. Bring to boil with occasional stirring, cover and cook over low heat for 10 minutes or until rice is ½ cooked, add the boiled lamb pieces on top of the rice, cover and cook on low heat again for another 10-15 minutes or until rice is cooked.
Serve the rice and lamb in plate topped with the onion mixture.

Omani Bizar A’Shuwa
2 cloves garlic, chopped
1 Tbs (15 ml) cumin seeds
1 Tbs (15 ml) coriander seeds
1 Tbs (15 ml) cardamom seeds
2 tsp (10 ml) cayenne pepper
1/2 tsp (2 ml) ground turmeric
About 2 Tbs (30 ml) distilled vinegar
Combine all ingredients in an electric food processor and process until a thick paste is formed, adding more vinegar if necessary. Store refrigerated in an airtight container for up to 2 weeks. Makes about 1/4 cup (60 ml).

Note: This is a famous meal in Oman, prepared during the holidays. Very strong on spices. I think if we reduce the spices to two tbsps we will get a balanced and flavourful dish

SAKO - a traditional caramelized tapioca sweet

1 3/4 cups of sugar
3/4 cup of sako (tapioca), soaked in 1 1/2 cups of water for 1 hour
1 Tablespoon saffron, soaked with the tapioca
1/2 cup of butter
1/8 - 1/4 cup of rose water, depending on its strength and your tastes
1 Tablespoon of ground cardamom
1 1/2 Tablespoons ground cinnamon
1/2 teaspoon ground ginger
chopped nuts, such as pistachio nuts, or walnuts
Directions

1. Put the sugar in a heavy sauce pan and brown over medium heat. Do not stir it, but rather gently shake the pan about every minute, until the sugar is a golden brown. Be careful not to over do it and burn the sugar.
2. Add the sako (tapioca) with its water and the rest of the ingredients along with 2 cups of water. Bring to a boil, while stirring. The sugar will clump at the bottom of the pan at first, but will then gradually dissolve in the liquid.
3. Once it is boiling reduce heat to the lowest level. Continue cooking, lightly boiling, until the sako (tapioca) is cooked (i.e. clear and soft). The time required for this will depend on the size of the sako (tapioca), with smaller tapioca cooking faster than the larger beads. Add more water, if need. The final texture should be thick and jelly-like, yet still thin enough to pour into the serving dish.
4. Take off of the fire and spread in a glass/ceramic casserole dish/plate (or smaller individual-serving bowls). Top with chopped nuts. Best eaten at room temperature or slightly warm.

Note: this was my first time using tapioca, the sweetness of the caramelized sugar was too much to my taste. I added the fresh fruit to balance the sweetness..