Ramadan 101: Day 23

Last night's dinner at the Bahraini embassy was fantastic. Her Excellency Houda Ezra Nonoo and Cultural Counselor Aysha Murad greeted us in a traditional, warm Arabian style. At sunset, various types of dates were offered to those who were fasting. Next, we were ushered into the dining area and served a Aysha's famous "Grandmother's Soup"- a smooth and mellow blend of oats, meat, and homemade stock steeped in spices. I promise to share that recipe as soon as I'm able to convert it into standard American measurements and shrink the serving size from 100 down to 4! Dinner consisted of Machbous, a rice and fish skillet (see recipe below), sambousak (fried meat and cheese stuffed triangles) kibbeh (see recipe from earlier in the week), hommus, meat and vegetable fattah, and much more.

Before we ate dessert, we were all called into the foyer to sing "Happy Birthday" to little Rashed (see photo above) in both English and Arabic. In addition to the cake, we had Sweet Mouthfuls, Fruit, Cardamom and Saffron Creme Caramel, and candies for dessert.

RECIPE:

Fish and Rice Skillet (Machbous bil Samak)

This recipe is from Arabian Delights: Recipes and Princely Entertaining Ideas from the Arabian Peninsula.

Bahrain is an archipelago of 33 different islands, and thus its fisherman have always had access to a continuous supply of fresh fish and seafood. Its traders often brought back spices and influence from Pakistan and Western India as well. Recipes taking their inspiration from the Indian subcontinent have become part of modern Bahraini cuisine. Machbous is a dish made out of mutton, chicken, or fish served over fragrant rice. It is closely related to Indian biryani. While the dish pictured features whole fish, this version is made with fish fillets. Any white fish like tilapia, cod, sole, or haddock will work well with this dish.

Ingredients:

1. 1 tablespoon clarified butter (ghee)
2. 1 onion, diced
3. 3 garlic cloves, minced
4. 1 1/2 pounds fish fillets
5. 1 teaspoon garam masala*
6. 1 teaspoon turmeric
7. 1 cup tomato puree 1 teaspoon salt
8. 1 cup basmati rice, soaked in water for 20 minutes, rinsed, and drained

• Preparation:
• Heat clarified butter in a large saucepan over medium heat.
• Add onion, stir, and sauté until translucent, about 3 to 5 minutes.
• Stir in garlic. Add fish fillets, garam masala, and turmeric, and cook fish 3 to 5 minutes per side.
• Add tomato puree and 1 cup water. Stir gently around the fish to combine.
• Season with 1 teaspoon salt and add rice in between the pieces of fish.
• Stir rice and sauce together to combine.
• Increase heat to high and bring to a boil.
• Reduce heat to low, cover tightly, and simmer for 20 to 30 minutes, or until rice is tender and fish is cooked through.
• Taste and adjust seasonings if necessary.
• Remove from heat, keep covered, and let sit for 5 to 10 minutes before serving. Serve warm.
• Serves 4.

* Garam Masala is an Indian spice mixture which can be found at most supermarkets containing cardamom, cloves, cinnamon, black pepper, and cumin. If you cannot find it ready mixed you can make your own spice mix at home- or substitute your favorite seafood seasonings. If you're in the mood to sample more Indian style dishes, visit me a the "Taste of India" stand at Adams Morgan Festival in DC tomorrow.