Traditional plant-based foods and beverages in Bahrain

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Presentation transcript:

Traditional plant-based foods and beverages in Bahrain Tariq A. Alalwan, Qaher A. Mandeel, Layla Al-Sarhani Journal of Ethnic Foods Volume 4, Issue 4, Pages 274-283 (December 2017) DOI: 10.1016/j.jef.2017.10.003 Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 1 Age group of respondents. Journal of Ethnic Foods 2017 4, 274-283DOI: (10.1016/j.jef.2017.10.003) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 2 Distribution of respondents by their residence area. Journal of Ethnic Foods 2017 4, 274-283DOI: (10.1016/j.jef.2017.10.003) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 3 Some of the popular traditional savory dishes consumed in Bahrain. (A) Harees, a wheat-based dish cooked with meat. It is a popular treat during Ramadan. (B) Mahamer, a rice-based dish sweetened with date syrup. (C) Momowash, a rice-based dish cooked with dried small shrimps. This dish presented an important source of energy for pearl divers on long trips. (D) Bahraini kebab, deep-fried mixed vegetables with chickpea flour. It is very popular during Ramadan and usually served during the evening meal, iftar. Journal of Ethnic Foods 2017 4, 274-283DOI: (10.1016/j.jef.2017.10.003) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 4 Nakhee (chickpeas), bajelah (broad beans), and fasolia (black-eyed beans). The tasty legumes are steeped and boiled in water and traditionally consumed at breakfast. Journal of Ethnic Foods 2017 4, 274-283DOI: (10.1016/j.jef.2017.10.003) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 5 Some traditional Bahraini desserts. (A) Halwa, a corn flour-based sweet with sugar. The jelly sweet is traditionally served with traditional Bahraini coffee during many social occasions. (B) Assidah, a whole wheat flour porridge with molasses. (C) Khabees, a wheat flour based dessert with date syrup. (D) Legaimaat, deep-fried dough balls topped with date syrup. (E) Nashab, crispy thin sweet filo rolls with cinnamon. (F) Sambosa hellwah, mini samosas filled with sweetened grated pistachio or almond. (G) Mahala, a wheat flour-based pancake that is often served on special occasions, including weddings and Ramadan. (H) Rangina, roasted flour and butter drizzled over a circular arrangement of dates. Journal of Ethnic Foods 2017 4, 274-283DOI: (10.1016/j.jef.2017.10.003) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 6 Some types of traditional breads consumed in Bahrain. (A) Khubez tanoor, a single-layered flat leavened bread baked in a traditional clay oven. (B) Khubez rigag, a thin unleavened flat bread thinly spread out on a hot flat griddle. (C) Khubez tamer, a traditional date-based bread. The dough mixture of flour, dates and date syrup is baked in a clay oven and consumed throughout the year. Journal of Ethnic Foods 2017 4, 274-283DOI: (10.1016/j.jef.2017.10.003) Copyright © 2017 Korea Food Research Institute Terms and Conditions