The Dates Are Ready for Eating

Sab Al-Gaf’sha - A Wonderful Kuwaiti Delicacy

Forget donuts, cronuts or churros these babies are the absolute rulers. A bit like a Rum Baba without the rum, a harder shell, and way much more flavourful. It's hard to find a really good recipe for them as most Kuwaiti women guard it carefully, they will gladly send you a big plate full rather than share the recipe. Which I love them for because it also saves me the effort. The only problem with them is you can't stop eating them.

I came across this recipe on With A Spin blog and a lovely endearing explanation of what Ramadan is for many. Enjoy!

So let me guest a guest who is guesting. You'll understand in a few seconds.

With thanks to Laila and Fatimah from With A Spin blog.

Just like last year, I have invited few of my blogger friends to guest post during Ramadan.  I am very happy to present you Fatemah from Saffron Pudding this week. I absolutely love her mesmerizing storytelling writing and of course the traditional Middle Eastern and Khaleeji/Kuwaiti recipes. Raised in Kuwait with a Persian background, her recipes are full of flavor. It is my immense pleasure to have her today as my guest. Let’s give her a warm welcome here at With A Spin and see what Kuwait delicacy and cultural tidbits she is presenting us today.

Ramadan. Like a special guest, he arrives. He slowly knocks on the doors, letting everybody know he is here. He is no ordinary guest for he makes everyone around him more blessed, happy and sincere. But like all polite guest, he leaves before he is too much to handle.

Funny how we get angry and frustrated when our dinner is an hour or even half an hour late, but we happily stay hungry for hours for a whole month without complaints. It’s definitely God’s mercy.

I can go on and on about my fascination with Ramadan and how special it is for me and for the whole Muslim world. But I won’t because I know you are all aware of that. Instead, I will just share a bit of tradition that we have in Kuwait in Ramadan and a dish that is often prepared specially for this holy month.

In Kuwait the time between Futoor and Suhoor is called Ghab’ga (غبقة). Around 10-12 p.m tea is prepared, everyone comes to the living room from their naps/prayers for a rest, little chats and little TV Snacks and desserts are served.

One of the most popular Kuwaiti sweets is Sab El-gaf’sha (صب القفشة) which literally means (pour the spoon). It is fried dumplings that are prepared with gram flour, eggs, cardamom, saffron and sweetened with simple syrup.

It is often prepared just before Futoor so it can be served hot and fresh but it is also served for Ghab’ga when the simple syrup has penetrated the dumplings well and they now resemble more the texture of cake, perfect for pairing with a nice hot cup of tea.

SAB EL-GAF’SHA, A KUWATI DELICACY

PRINT

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

Fried Sweet Dumpling Recipe, Sab El-gaf’sha, a Kuwati sweet dumpling recipe served mainly during Ramadan.

Author: Lail Hossain

Recipe type: Dessert

Cuisine: Middle Eastern

INGREDIENTS

• 1 tablespoon instant yeast
• 1 satblespoon sugar
• 1 cup gram flour
• 2 cups all purpose flour, plus 1 tablespoon
• ¼ cup vegetable oil, plus more for frying
• 1¼ cup luke warm water - divided
• 4 eggs
• a pinch of salt
• ⅛ teaspoon ground saffron
• ⅛ teaspoon ground cardamom
• Ground pistachios for garnish ( optional)
• Simple syrup
• 2 cups sugar
• 1 cup water
• Few drop of fresh lemon juice
• A pinch of ground cardamom
• A pinch of ground saffron

INSTRUCTIONS

1. In a large bowl, combine yeast, sugar, 1tablespoon flour, and ¼ cup water. Let stand at room temperature for 5-10 minutes.
2. Add the remaining ingredients all at once. Whisk until all ingredients are well incorporated. Cover and let the batter rest for at least one hour.
3. In a large, high edge skillet, heat oil for frying over high-medium heat. Take some batter with a tablespoon and slowly drop the batter in the oil with a help of another spoon.
4. Turn the dumplings a few times until they’re cooked and golden brown on each side. Transfer to a plate lined with paper towels to absorb excess oil.
5. Transfer to the serving dish. Drizzle with simple syrup and garnish with pistachios before serving.
7. STEPS TO MAKE SYRUP
8. In a small pot, dissolve sugar and water over medium-high heat.
9. Add lemon juice, cardamom and saffron. Bring to boil. Let mixture boil for 2 minutes. Remove from heat and let cool.

NOTES

The ingredients in this recipe yield a large batch. If you want you can half the recipe.
What I do is that I make the whole recipe at the beginning of the week. I drizzle some dumplings to eat the same day with simple syrup but I leave the rest without syrup and I freeze them in plastic bags. Then everyday for the rest of the week I take some out, microwave and serve them. They’ll be nice and delicious just like fresh ones.

Ramadan Round-up of Delicious Arabic Dessert Recipes

Courtesy of Savoury and Sweet Food Blog 

Recipes [link]

Busy Afternoon Making Ramadan Sweets - Walnut Katiyaf

An impressive looking and yummy tasting Arabic sweet that is so easy to make.

Walnut Katiyaf

1. Buy ready-made mini pancakes from a supermarket - just about every Co-op and supermarket has them during Ramadan they usually start making them fresh from 2pm onwards.

2. Make some sugar syrup - 1 cup water to 1 cup sugar add a cinnamon stick, 1 piece of clove, 2 cracked cardamom pods, pinch of saffron and boil until syrupy approx 15 mins. Add 1 tsp rose water when cooler.

3. Chop walnuts (or pistachios, and/or an assortment of nuts and some raisins too) add a 1 tsp of cinnamon powder mix, add 3 tbs honey mix well. Approx 1.5 cups of chopped nuts for 1 packet of pancakes. 

4. Place a little of the nut mixture inside the pancake, fold and pinch securely closed.

5. Heat corn oil and deep fry for a few minutes, drain in a colander, dip in syrup drain in another colander. 

Takes less than 25 mins to prep and make the above amount.

Sprinkle with powder sugar and top with any remaining nuts. Voila!

Happy Ramadan.

Souk Mubarikiya Ready for Ramadan

Kuwaiti Gers Ogaily Cake

Kuwaiti Gers Ogaily

Ingredients

• 2 cups all purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 4 tbsp toasted sesame seeds
• ½ tsp saffron
• 4 eggs
• 1 ½ cup sugar
• ½ cup butter, melted and cooled
• 1 cup milk, room temperature
• 1 tsp cardamom
• 1 tsp rosewater
• 
  

Instructions

• 1
  Crush the saffron threads between your fingers add 2 tablespoons milk and mix.
• 2
  Sift together the flour, baking powder, salt, cardamom powder and mix in two tablespoons sesame seeds.
• 3
• Whisk the eggs and sugar until light and thick.
• 4       Combine butter, milk, rosewater and saffron mixture.
• 5       Sprinkle oiled bundt tin with remaining sesame seeds and then pour cake mix on top and bake for 40 minutes in a 350F oven.
• 
  

Kuwaiti Cooking Class at The Longtable

Turathi at Sadu House

Qout Market at Al Shaheed Park Feb 3rd

Farmers Market 100% Kuwaiti at Argan, Bidaa

My Kinda Semolina Cake Ladies Night at TIES Center

Taste Of Boubyan at 360 Mall

Beautiful Honey Collected at Al Bohayra Farm, Abdally

Organic Farming Workshop From Seed To Harvest at Elevation Burger - Free Of Charge

We truly believe that ingredients matter at Elevation Burger, we are launching an Organic Farming program this Saturday and every Saturday from November 18 until December 9 at our Al Seif location, Kuwait City. The program is a combination of theory and hands-on activities and is open to all ages. It is absolutely free of charge.

Participants will witness first hand the process from seed to harvest. Once we reach the last week, participants will be able to harvest the vegetables they planted and take them home. We'll be planting many different kinds of seeds, including but not limited to, beets, carrots, cherry tomatoes, edible flowers, basil, chamomile, kale, pepper, radish, and pumpkin.

Map

Review: Al-Shamam Restaurant (Souk Mubarakiya) By Blessed With Bread

Whether you live in a swanky neighborhood, by the quiet sea side apartment, or amid the clamor of old Kuwait, every side of this city has its own neighborhood joints serving Arabic cuisine, however Souk Mubarakiya has it different. Come night fall, in this densely populated locale you will find people collectively propelled toward the central souk area. Here you will find a sundry of restaurants, but you will recognize ‘The King’ by the seemingly endless lines crowding the sidewalk beside it. Though you don’t need a GPS, the restaurant is located in a rather unassuming section of this huge souk, that it’s quite easy to miss.

We got there at around 9 pm and for a moment thought we were in a theatre waiting in line for the first release of a Steven Spielberg movie. Rather than entering a restaurant, we found ourselves in an area surrounded by various kitchen booths. It was more like mass production units for bread, fish, meat etc. Central to these kitchens were benches lined up parallel to each other that housed hungry crowds impatiently waiting to pounce on a piece of anything edible. There is no time for small talk or community discussions, you are here to eat and bounce!

We had gone as a big group of friends (incl. women and children). Since this was a large group, it was prudent to place the order in kilos of the popular delicacies rather than plates. We ordered 4 plates of Rubyan (Shrimps) Kd 12, 1 Kg Shish taouk (Chicken) Kd 7.5, 2 Kg Kebab Kd 15, 3 Chicken Alafarin (Chicken on grill) Kd 7.5, 6 Hummus with pomegranates Kd 6, 2 Special House Salad with pomegranates Kd 6, 6 Green Salad Kd 6, 2Kg Kenafa with cheese Kd 8 and water Kd 1.6. Our total bill was Kd 70.

Most of these dishes are staple and served in almost every Arabic restaurant. While there are subtle inherent regional differences (Lebanese, Iraqi, Irani, Egyptian etc…), you can almost judge the restaurant based on these popular dishes. I think the highlight of any Arabic meal is their iconic bread which has a cult following. It should be soft, fluffy and served fresh, straight from the clay oven. While there are different types of bread in Persian cuisine, this Iranian restaurant served the ‘Taftoon’ variety. This is round, a bit thick and extremely soft. Its alluring aroma just fills the air and builds your appetite. They don’t wait for you to finish the bread in your basket but just keep topping it with fresh hot ones. The chicken can be a very unforgiving meat to cook, anything over its ideal temperature can render it dry The Shish taouk (chicken) comprises brochettes of Chicken cooked to perfection. They have that mild charred flavor, firm on theoutside with an extremely succulent and juicy inside. The flavors, though rich, are quite well balanced that you can actually enjoy the taste of the meat. The Kebabs are charbroiled juicy strips of seasoned meat, though a bit greasy, was tender and rich. It just melts in your mouth. 

The Shrimps were cooked in traditional tomato based gravy was delectable. The Chicken Alafarin (chicken on oven) was a deceptively simple dish. The seasoned chicken cooked on a grill with the skin-on had an intense charbroiled flavor. The skin had a slightly crisp texture leaving the flesh juicy, flavorful and tender. The special pomegranate salad was a fresh twist that added the much needed balance from the meat. It was colorful, light, cool and had that tanginess which we loved. We got the creamy hummus with pomegranates as well. Though it added a fraction more to the bill the sweetness from the pomegranates was worth every extra fil. The main course met all expectations and satisfied our voracious appetites. But we wouldn’t leave the place without the savor of something sweet, and what better than the popular Kunafa with cheese. This cheese pastry soaked in a sugar rich syrup was the perfect topping to our hearty Iranian meal. The only downside to the whole experience was that they stopped serving the Arabic tea with mint.

Now just some pointers especially if you are not familiar with the Arabic language. The special pomegranate salad was not something we had ordered, they had bought it along with the green salad. Like I said, it was yummy, but Kd 3 I think was a bit steep. Be sure to keep a tab of the stuff you order and make sure you check the bill. I’ve heard complaints where the quantity of certain items especially the sides have been tampered with. The service was extremely fast and friendly.

Souk Mubarakiya has earned its reputation as a bastion for traditional Arabic food. Surrounded by a legion of other restaurants, Al Shamam restaurant, I think is its best kept secret and I must say, it’s quite an experience. For those of searching for a traditional culinary experience like no other, look no further!

Ratings – Ambiance –  7/10, Service -7/10, Menu – 7/10, Food – 9/10, Consistency – 8/10, Value for Money – 8/10

Overall – If you ever come to Kuwait, you have to try out this place !

OVERALL

Ambiance - 6/10

Food - 9/10

Value for Money - 8.5/10

More great Restaurant reviews by Blessed with Bread website [link].

LWDLIK - I had lunch here today with a dear friend and was just about to post a review when I found this review which I found to be pretty fair, and better written than most of my reviews. We had 1KG Sbeity fish which is grilled open with a tomato, corriander, onion sauce topping, pomegranate salad, baba ghanoush, tahina sauce, rocket leaves, water, lemon and mint juice, and plenty of freshly baked Iranian bread. The bill came to  a very reasonable KD 11.200 we were only two but this could have easily satisfied three people. We passed on the free tea. The food was very good indeed.

8/10 for food and value. It is very, very basic with plastic table clothes, no loo and the odd moggy but in my opinion something that should not be missed. Authentic, cultural and fascinating. Do it, you will be pleasantly surprised. For a decent loo and air-conditioned tea and dessert afterwards try Bayt Ahmad's or Flower Latte. 

Um Ali The English way

Don't get me wrong I love Um Ali anyway I can get it. The Egyptian way is delicious. But yesterday for iftar with the family I decided on a less moist more fancy bread pudding blend and it was delish.

So we'll call it Um Sheikha :OP

Um Ali'esque Warm Pudding Heaven -  Serves 8.

8 honey croissants - Al Fayasel family pack were good

Custard

1 cup total of chopped nuts, sweetened coconut, yellow raisins, pistachios

Mix into nut mixture a 1/2 tsp powdered cinnamon and 1/2 tsp of powder cardamom

Thick cream 250g 

Powder sugar

Yep that's it. Place in warm oven 10-15 minutes at 180c. Voila! Did I tell you I love easy recipes. 

So mix up your custard - I make a homemade recipe (see below) but you can do it from a tin or buy it in a can. Just put the custard about two inches deep in the pan and rip up your croissants and place into custard. Leave the top of the croissants exposed and not in custard to get crunchy when heated. Sprinkle with 3/4 of the chopped nuts, sweetened coconut, yellow raisins, pistachios. Place in oven. At last 3 mins add the cream just splodge it around as to not cover all the crunchy croissant. Put back in oven for a few more minutes. Remove, sprinkle remaining 1/4 cup of nuts, sweetened coconut, yellow raisins, pistachios. Use a sieve and sprinkle 1 tsp of powder sugar all over the top. Serve warm.

Best and easiest custard recipe ever

In a heavy base sauce pan put 8 tbsp of cornflour, whisk in 900ml of full fat milk slowly, 8 egg yolks, 170g sugar, 2 tsp vanilla, 1/2 tsp salt.

Place on med-high heat and whisk until it starts to boil. Takes around 3-5 minutes but you have to stay with it stirring it or it will burn. You can stop at this stage because you will cook the custard more in the oven for this recipe. 

If using the custard alone or for another recipe then keep cooking until thickened takes a few minutes more.

Enjoy!

Kuwaiti Food Spot - With thanks to Marybeth Alawadh Ortua

Lentil soup /shorbat adas al ahmar is main ingredient for many authentic Levantine dishes. It’s believed to be one of the oldest cultivated legumes in the region. Having a quick look at its nutritional facts, lentils are rich in fiber, protein, and vitamin C and low in calories which makes it a super healthy and veggie friendly option😍. While learning about the importance and meaning of Ramadan, it's a common household dish to break the fast at the end of the day in Kuwait. This soup is often the first course of iftar when eaten at home and it is delicious! This is a simple soup, but don’t be deceived – it’s quite flavorful. The key is to add a squeeze of fresh lemon juice into your bowl of soup before eating it & usually topped with oven roasted pita bread cut into squares drizzled with organic olive oil.

There are various different recipes some are unblended and some add a little vermicelli and loumi (dried lime).


Lentil Soup 

INGREDIENTS

• 2 cups brown lentils
• 2 quarts chicken stock (or your choice)
• 1 large onion, quartered
• 2 tablespoons garlic, chopped or sliced
• 1 medium tomatoes, quartered
• 2 tablespoons butter, less if desired
• 1 medium onion, sliced thinly
• 1 teaspoon cumin, to taste

DIRECTIONS

1. Wash lentils thoroughly and soak if desired.
2. I never soak them, and they always seem to cook up quickly.
3. Bring stock to a boil.
4. Add quartered onion, garlic, tomato and lentils.
5. Return to boil, then lower heat and allow to simmer, partially covered, until lentils are tender.
6. The amount of time will depend on the freshness of the lentils and whether or not they were soaked, but plan on an hour to an hour and a half.
7. Over-cooking wouldn't be a problem since this is a blended soup, but under-cooking would.
8. As lentils approach tenderness, melt butter in a small frying pan over medium-low heat.
9. Add thinly sliced onion and allow to fry until very dark brown.
10. Add cumin, saute briefly.
11. Add mixture to soup and stir through.
12. Ladle one ladle-full of soup at a time into a blender or food processor.
13. Using a dishtowel, hold lid down and process soup until homogenous.
14. When soup has been completely pureed, return to a pot and reheat until ready to serve.
15. Enjoy!

Kuwaiti Food Spot - With thanks to Marybeth Alawadh Ortua

Kibbeh (Arabic: كبة‎‎), (also spelled and pronounced kibbe, kebbah, kubbeh, kubbah or kubbi depending on region, known in Kuwait as kubbah is a Levantine dish. Kubba is a type of dish usually made of a bulgur or potato dough, or in long-grain white rice dough, that is stuffed with a ground meat mixture, often hand-shaped like an egg, sometimes flattened like a croquette, then either boiled or baked or deep fried. Some people shape them into balls, but the far superior kubba maker will shape them like eggs. The shape changes the texture and ratio of each bite and makes everything in the world just right. A good potato kibbeh should be crispy on the outside and moist inside filled with ground meat mixture called qeema, and this simple qeema is mixed with finely chopped parsley , minced onions, and finely ground lean beef, lamb, goat, or camel meat(depending on your liking) with Middle Eastern spices (cinnamon powder, nutmeg, clove, allspice, sumac & sometimes mixed with walnuts or chili flakes ). These kibbeh balls freeze perfectly and can go directly from freezer to fryer. There are many kinds of kubba: Kubba't Hamuuth, Kubba't Mosul, Kubba't Burghul, Kubba't Jareesh, Kubba't Puteta, Kubba't Bil Sayneah, and so on and on. Almost every family has a treasured recipe, and best recipes are those that are passed down from one generation to another. 

Kuwaiti Food Spot With thanks to Marybeth Alawadh Ortua

Zaatar is the Arabic word for thyme, it is a wild herb that grows throughout hills and fields of the Levant and East Mediterranean regions. Zaatar bread also known as “fatayer fallahi” which means villagers’ pie, is a typical Palestinian pastry mostly made in spring, which is the official season of collecting fresh wild thyme. It is a flat bread, oily but crunchy, stuffed with fresh zaatar leaves, onions and sumac.
Personally, I’m in a never-ending romantic relationship with zaatar bread! Smelling the scent of freshly baked bread mixed with the aroma of roasting thyme greased with olive oil, is where the romance starts over & over again every time…

Kuwaiti Food Spot - With thanks to Marybeth Alawadh Ortua

Lugaimat Arabic: لقيمات‎‎) – fried yeast dumplings made of flour, mashed potatoes & yogurt then soaked or drizzled with saffron syrup (sugar, lemon, cardamom and saffron). It is mostly prepared during the Holy month of Ramadan, it is one of the popular desserts made in that month & my favorite of all the desserts paired with a gah-wa (local Kuwaiti coffee made of mix grounded herbs).