Blog

SAUDI’S EATING BEHAVIORS DURING COVID19 PANDEMIC

Saudi’s Eating Behaviors During Covid-19 Pandemic

No doubt, eating habits around the world change from time to time! But the Corona virus precautionary measures almost immediately changed virtually everything, everyone, everywhere, most clearly and dramatically in those countries which legally banned social eating, so-called ‘going out to eat.’.

Saudi Arabia was one of the first countries to do so, acting with foresight in terms of their precautions. Long story short, here in Saudi, we started to work from home immediately on mid-March. Shortly thereafter, there was partial curfew followed by complete curfew during April, with some few exceptions. I am writing this article exactly one day before we go back to partial curfew and gradually going back to our “NEW LIFE” end of May 2020.

Being part of all of this, was an experience that I cannot summarize in one word! But one thing for sure, it changed us all! Despite all the changes, I will focus on my area of expertise “FOOD”.

We Saudis became virtually connected more than ever. With the pandemic ‘gift’ of such unexpected, extra time at home, many people tried new activities, a popular and not unexpected being experimentation with foods. Everyone seemed to be experimenting with “preparing foods & drinks”. Many social platforms recorded highest usage in years. Not surprising, a closer look at the category explored most reveals that it was FOOD, FOOD, FOOD. The internet gave the stay-at-home Saudis virtually unlimited access to video recipes, food blogs, even ingredients to order online.

How did all of that affected Saudis “Eating Habits”?

I spoke to 50 people, who are couples or live with their family. This structure is the predominant one in Saudi. I spoke with males and females, young adults, around ages 25-38.  The data from these interviews allows me to present the findings in the form of a synthesized “Qualitative Chat”.

  1. Scheduled Eating Time:

Now that everyone working from home, no one has an excuse to miss the mealtime with the family. That lead to more family ‘quality- times’, encouraging families to prepare meals together

2. Meals No…Snacks YES:

The number of meals did not increase dramatically. But…, on the other hand …; snacks did! All kinds of snacks: homemade, on the shelf snacks, healthy, unhealthy. Mainly savory snacks, not the sweet ones. Many reported reducing their consumption of sweet of desserts and sweet snacks.  Main meal … 2 per day on average, snacks …  4-5.

3. Nothing is Impossible!

Saudis know all the secrets now! With all the experimentation have been going on at home, they discovered that they can make everything at home: bread, coffee, desserts, Chinese food, French bakery! This ‘discovery’ (there all along!)  will play an important role in the awareness in the future and the behavior towards take out & food delivery. Few reported two or more deliveries a day. Many reported one, or even no deliveries during the curfew time 

4. Body Changes:

Believe it or not! Many lost weight (an average of 2-3 kilograms). It is believed that the weight loss comes from the fewer calories in home-cooked meals compared to the calories in fast food and ready to eat foods. Some maintained their body exercise and lost even more than 3KGs. Very few gained weight, typically the older population who exercised less, and in fact had far less bodily activity. with less body activity

5. Buying Behavior

Saudis purchased more frequently than they did before. The one-shopping-trip per week appeared to be not frequent enough. The grocery shopping expedition increased from one to two, and often to three times. The sizes that were purchased increased as well, so the Saudis bought more, and more frequently. Groceries costed more, yet the absence of other opportunities to spend on food, especially restaurants and cafes, balanced that increase price of groceries. So, no budgeting issues seem to have emerged, or at least if they emerged, they were not deemed relevant.

6. Smarter restaurants

one of the popular trends by Shawerma House restaurant

Even though restaurants and cafes were negatively influenced by the pandemic, they did not stop inventing, even though forced to think “inside” the box – yes inside. The restaurant’s started their own trend, “Make at Home Boxes”. Simply all ingredients sent to you in a box, all you got to do is to prepare them yourself: Burgers, juices, coffees, doughnuts, barbecue. All hygienically packed and delivered to your door

7.    Make way for the Influencers

Our Homemade Maamoul contribution

An additional fact we can’t deny was the HUGE impact from social media influencers during this time. It was very telling to discover that ‘everyone’ seemed to be in sync with a trend, and preparing certain recipes at certain times, as if guided by a common ‘social spirit.’  Who sets the trend, who becomes the common social spirit? The answer soon became obvious: “Influencers”. These influences engaged their follower. Whatever the influencers requested, by posting the idea or even the recipe, the asked their followers to make and then they re-share their followers attempt. The influencers were most influential in driving certain preparation methods such as barbecuing & grilling. And, to add to their success, they were most influential driving the preparation of particular products such as, Lemon cake, sour dough, Arabic Bread, Dalgona Coffee, Eid Mamoul, Cheese platter, etc. 

Caricature about how all of Saudi prepared the same item

What’s next?

 Saudis will definitely be different consumers after this period of their lives! They learned too much in a very short time to hold on to their past habits. The pandemic changed them, forcing them to look around the world of food. The awareness is much higher about food quality and ingredients, and how easy many recipes are made. So, are Saudi going to be the same once everything is back in business? I don’t think so. Younger Saudis might go back to their old habits with no changes, but not the older ones, the ones who have discovered the joy of preparing their own food (captured in this article)

Food & drink producers must think deeply what to innovate next to satisfy these consumers. They will be very difficult to please. With the tax changes in Saudi plus now they know how cheap is to prepare a recipe, prices must be a point to consider as well. The “NEW NORMAL” in Saudi will not be the same. Your products should not be the same either. The opportunity is yours; the time is now to discover this NEW NORMAL for your products and food services.

References:

Very grateful for my overseas mentor Dr. Howard Moskowitz for reviewing this article. I would also like all of those who participated in the whatsapp Survey

Winter in Southern Saudi

In Southern Saudi the winter is really cold; due to many cities located above mountains. The South is always cloudy, you feel you are flying between the clouds heading to to mountain tops! it is a dreamy region with many green lands crawling down from the top of mountains down to the lowest points of the valleys.

Fifa Mountain in Jizan

The weather is very nice in Summer too! it is considered number 1 summer detestation locally, and known for the expensive rentals over summer season as well. As it is cool in the afternoon with peaceful cold breeze in the evening.

As a result to it’s location and Terrains, they have their very distinguished and unique dishes (savory & sweet). I am more aware of the sweet winter dishes, and that’s what am going to write to you about in this Article!

Pure Ghee

What can best warm our bodies during cold, maybe wet rainy days too? True! FAT, FAT, FAT! Speaking of that, it is a will known region for producing pure Cow/sheep Ghee. Also very famous in producing Honey, they even have types of honey not produced anywhere else in the world; with specific texture properties that suites their dishes and storage conditions.

No alt text provided for this image

The sweet dishes are considered as meals! they could be eaten any time during the day; preferably morning or lunchtime. They will make you super full for many hours later, BUT! you will be drowsy for sure; so keep some coffee around. Most of them are prepared with same foundation ingredients but differ in the additional ingredient which will play an important role in the : 1-Texture, 2- Color, and of course 3- Flavor.

Foundation ingredients are: Brown or White flour, Ghee & Butter, Milk or Laban (drinkable yogurt). Question, why some are so white and some are so brown? Read the following 2 most popular dishes to know the answer

No alt text provided for this image

Areekah

Areekah is the brown one, as it is made by brown flour. Simply mix water with flour, knead them together and then bake them in the oven for 20-30 minutes. Once baked then knead them again to form a softer dough. During this time, boil your ghee & butter until you see them turning white and bubbly, if it makes the whole house smells like heaven, then it is ready to be used. You will put your dough in a plate with a hole in the middle to pour the butter. Pour some honey, and decorate with some dates. It is chewy in the mouth, sweet, doughy with ghee notes; These all together are very difficult to describe even for me!

No alt text provided for this image

Mabthooth

The white one! The reason is the dairy and the white flour. Personally i prefer the Laban it will give the sourness & saltiness without the need to add them as ingredients. Basically, add the flour to the Laban, mix them, then cook them for 30 minutes on low heat. The texture will get thicker (slightly thicker than béchamel sauce). Ghee & butter preparation is same as mentioned above. Once cooked, you will pour some in a plate and also pour ghee & honey on top of it. Now this one is eaten with a spoon. It is sweet (lactose sweetness + honey sweetness), sour & salty, lumpy a little bit but dissolves in the mouth quickly, and rich in fattiness for sure!

No alt text provided for this image

Eating Experience

The most fun part about these dishes is the eating experience itself. for Areekah, you will try to form small bowl from the dough, then dip it in then ghee with honey. Yes it will be dripping everywhere, but i promise you, it’s so fun!

If you are visiting Riyadh soon, contact me i could suggest some amazing places serves these authentic dishes

Stuffed Leaves, yum or not?

Have you been somewhere in the middle east, Turkey or Greece and came across stuffed leaves or vegetables? What were your thoughts?

Did you want to eat them or not? In this article i will make sure to list all reasons why you should not miss them the next time you see them!

Turkish or Greek?

Many articles i came across suggests that stuffed leaves and vegetables are something of a novelty, and certainly a delicacy for the Ottomans! was initially reserved for the Sultan’s table. Over time it extended more, and became very popular as an item of Mediterranean cuisine and surrounding regions.

This is a very popular dish in the Arabic and Saudi table! So how did we know about it? during the the period of Ottoman rule over Egypt in the 14th century, many eating habits were transferred to Egyptians and many items were added to the Egyptian cuisine, stuffed leaves and vegetables were one of those

In Turkish “Dolma” refers to the stuffed dishes – dolmak (to fill). Many historians claim that it was discovered and first severed in the Dolmabahçe Sarayi the famous palace in which it name means Filled-in Garden” and the idea of the Dolama was in way similar to the palace concept!

In Greek dolmades. In Arabic (hardest to pronounce as usual hehe) : Maah’shi or Mahaashi as plural.

Enough with History and origin already!

Now let me tell you about the stuffing types. There are 2 different stuffing methods: stuff and roll moist leaves Or hollow out heart of vegetable to leave just the skin and stuff it.

For each type there is a standard stuffing interesting, and because this poor stuffed leaves traveled across the world they are seasoned differently in every region.

Main stuffing ingredients could be: either Rice or Groats (Borgol), Minced meat, green leaves, cooked with clear stock or tomato stock, seasoned with the local spices.

for the stuffed vegetables, there is no pre-preparation needed, as for the leaves (grape & Cabbage) they need to be pre-cooked or soaked before they are ready to be used.

Now comes my part, allow me to delight you with the description of these delightful stuffed thingies!

Photo from my Kitchen

Stuffed Cabbage

In Arabic: Mah’shi Malfoof or Corumb. As you can see in the picture from my kitchen, it looks greenish and shiny! whereas without cooking it will be very dull and mat.

It is usually cooked in water and some cumin for 15 minutes; and yes it smells very strong! it has that silage sulfury aroma so be prepared- i was never aware of that until my sensory team told me so, am very used to the aroma-

You can define the flavors as you want, meaty or brothy, green or grassy, you just add or remove ingredients as you desire the overall flavor to be! i like it lightly seasoned with spices but intense in green fresh aromas (this comes from dill, parsley and tomatoes).

Cumin is an important spice to add! Some cook it in tomato sauce, am not fan of this method! Always eat it hot, you must try it. It is an experience you will love or hate.

Stuffed Grape Leaves

In Arabic: Waraq Enaab. Now this is very popular in the ladies societies and gatherings in Saudi! Comes in many sizes, seasonings, and toppings.

In some countries like Egypt it is considered a main course, in other countries it is either an appetizer or even served with tea and pastries.

The driver for it’s popularity is Unique Sourness, when the leaves and rice filling are cooked with lemon they deliver a unique profile of cooked sourness.

The grape leaves flavor is: Dry Herbal, Dusty, Henna like – don’t look for any grape notes there are none 🙂 – Olive oil blends very well with the leaves and lemon

Again, there are many ways to prepare & season it: spicy, pomegranate molasses, garlic, with meat minced or big parts. But again, i like original flavor, green lightly seasoned and extremely Sour!

Unlike Cabbage, Grape leaves are very acceptable even if you are trying them for the first time. Careful!! it is addictive

Stuffed Vegetables

This is officially a dish not an appetizer. Vegetables popular for stuffing are: Eggplant (white and black), Pepper (all colors), Zucchini, Potato, and Onion (the harder to stuff).

Usually it is cooked with chicken stock mixed with tomato sauce. Same stuffing for Cabbage can be used. The most wonderful fact about this dish is, the stuffing will taste different in each vegetable, even the stuffing mouth-feel will perceived different, in some it will be moist and viscous, in others will be slightly dry and less viscous.

If you want to take it to another dimension, try adding minced meat to stuffing, and cook it with Meat broth! Oh boy, am hungry now 🙁

So next time you come across any of these, stuff your tummy with them!

Have you ever tried any of the stuffed goods in this article? Tell us about your experience

What to eat in Al-adha Holiday?

In the Hijri calendar, Day 10 of month number 12 – Dhul-Hijjah is the day we celebrate Eid Aldha. They call this holiday “Festival of the Sacrifice”, as the main highlight of this holiday is sacrificing. “It honours the willingness of Ibrahim (Abraham) to sacrifice his son as an act of obedience to God’s command. But, before Abraham could sacrifice his son, God provided a lamb to sacrifice instead” Wiki.

One of the greatest traditions during this holy holiday, is sharing this sacrificed lamb. The tradition is to cut the lamb into 3 big thirds: one third to keep for your house, second third to give as a gift to relatives and neighbors, and the last third is given as a charity to the poor.

So, yes! the whole table consists of meat meat meat and more meat! Once the meat is distributed at the very early morning, many delicious goodies will be prepared. I’ll walk you through them right away.

Very popular in Western region and some of the Central region cities “Fatta”. Fatta mainly consist of : Roasted bread, Rice, and Lamb. Roasted bread will be first layer from bottom, topped with white rice, and the lamb pieces. Now, what gives this dish a magical flavor blends is (my favorite part ever!) the sauce added at the very end: Garlic cooed in oil added to black vinegar! roasted nuts are a must add to this dish. So let’s think of all of those together now: we got Crunchy, slippery and chewy textures. We got starchy, bready, ricy, meaty, nutty, fatty flavors. We got salty, sour and some bitter tastes. What a carnival! just for the records, some add fresh tomato sauce as a topping, personally i don’t prefer this addition.

For those who prefer a lighter choice for breakfast, another famous dish is prepared on the Eid morning called (try the pronunciation) “Meat Mo-Gal-Gal”. Very simple dish eaten with bread. Prepared with Lamb meat cubes, onion, tomato and spices. The key here is to cook the meat with onion and tomato to get a runny stock flavored with your desired spices ( such as cumin, dry coriander, black pepper, black lemon, cinnamon, turmeric, onion & garlic powder). It is meaty in flavor, but tomato-y as well. has mixture of chewy & runny textures.

An even lighter and simpler choice! Kebdda Mo-Gal-Gal. Instead of cooking any lamb parts, you can use the liver and kidneys (other parts too if like). It is prepared by cooking the liver with onion and very little tomato, black pepper, cumin and salt. Some parsley and green spicy pepper can be added as a topping. Some add a little pomegranate molasses too (but it is not part of the Saudi traditional recipe). It is eaten with Arabic bread as well. Liver pieces are crunchy and less chewy than meat. When you bite onion cubes you will hear their crunch and they will produce their tasty mouth watering juices. The hints of tomato will deliver some sweet bitter sour tastes. and All together will make you taste the taste of Eid!

#Eid_Mubarak everyone!

Tell us what you prepare tomorrow 🙂

Ramadan Drinks

It is the very last day in this holey season! Days went so fast, but were very blessed and we are so sad that Ramadan is leaving.. However, i want to take this very limited time opportunity to write you how did we enjoy our drinks during this month.

let’s agree that most of the drinks are cold and fruits based (specially during summer), some are thick and some are clear and thin; except of course the coffee

Ghamar Eldeen is an apricot juice that is originally from Syria. it comes as a dry puree concentrate that you should melt in in hot water to prepare it. what makes it so special is the Texture! it has slightly thick liquid texture, with tiny perceived particles on the tongue. It has fruity, floral, candiesh notes sometimes. You will feel strong apricot flavor. to me it leaves an aftertaste that reminds me of a sun dried fruits. Some add dry apricot pieces to it, some mix it with orange, or add a little rosewater.

Karkadeeh (hibiscus) in other languages is names after the flower Roselle. interestingly it can be consumed hot or cold – cold in Ramdan-. It is prepared by soaking a big amount of the flower and boil it with water until you get dark maroon concentrate that will keep in fridge and mix it with cold water and sugar before drinking. Nowadays it can be found as an infusion in tea bags. Typically, it is sour and bitter even when you add sugar. it is very similar to cranberry, except it has more floral hints, very refreshing drink. one of the mixtures i adore with hibiscus is pomegranate juice and rosewater. Quick fact: this is a popular drink consumed to control blood pressure (if consumed cold elevates hypertension , if consumed hot lowers hypertension)

Tamar Hindi (tamarind) is the soft moist pulp of the tamarind pod-like fruit (that’s the only edible part). It comes from India (the name in Arabic basically means Indian date). If it’s taken from a concentrate, it will not be clear, it will be dark brown cloudy drink. Now this drink is really sour! it is tangy less sweet than other drinks generally and has some datey notes with some bitterness. The cloudy drink will deliver some small particles on your tongue when consumed. But again, it is really acidic! this fruit is used a lot in cooking. Quick fact: it is very helpful for digestion, also maintain blood sugar levels.

Jallab I am a big fan of this one! it comes from Levant in general, very famous in Lebanon. This is usually a syrup that is rarely prepared at home. This syrup is a blend of molasses of: carob, date, and resin. While these are being cooked together, an Arabian Bokhoor is placed on cooking pan and covered so the mixture can catch some smokey hints, interesting right? all you need to do is pour your water and add your rosewater and put your choice of nuts ( i prefer pine nuts and pistachio). This drink is really sweet! and the flavor will confuse you! all the flavors you will be guessing are correct. If this is your first time trying Carob you might not like it immediately – it is a sweet fruit by its own, it taste wired a little bet-

My advice, if you ever came across any of those drinks give them a try, you will absolutely discover another dimensions of drinks you have not been exposed to before!

What’s on the Table in Ramadan?

Time to eat Iftar yet? let’s see what’s on the table to decide so.

I know, it took me forever to write this very particular article! I do help in the cooking and preparation so that’s where i disappeared 🙂

If you remember in my last article we agreed that we will talk first about food items that we must put on Iftar meal during Ramadan. You can read the previuso article in this link https://artofsenses.com/2019/05/04/ramadan-eating-habits-in-saudi-arabia/

No alt text provided for this image

Soup! Soup! Soup! Soup is the king of Ramadan table! After long day fasting hours, you need nourishment and warmth; this is why soup held it’s importance during this season as it delivers both. The most 2 popular soups in Saudi are: Quicker (oat) and Jreesh (groats) soup. They both are tomato based, and they could be prepared with chicken or beef (or vegetable stock which i don’t prefer). They are very similar in terms of the overall flavor; both have cooked tomato flavor, similar seasoning – Saudi seasoning (cumin, black pepper, curry, dry coriander, cinnamon, nutmeg, and some other stuff in little quantity) but! they differ in the thickness and mouth-feel

No alt text provided for this image

If soup is the king Sambosa is the queen! Historically, many refer it to Turkish origin then transferred to Yemen and that’s how it got to the The Arabian Peninsula; but many confirmed that it is originally invented by Indians and then traveled around the world until it landed on our tables today.

No alt text provided for this image

Sambosa is basically a dough that is made of: flour, oil, corn starch, and water. You can find it sold as raw long rectangle leaves in the markets; in which you fill it at home and shape it as triangles, or you can make your own dough and shape it as half moons. It used to be only fried, but thank god with increased awareness we discovered that we can bake it! and am so grateful for this, as i love the texture of the baked ones more! but you will still spread any fat on the top to give it the color, the crunch and some flavor hints.

The ready to use leaves taste like ordinary dough! some of them has too much oil – so that hits in flavor too- your Sambosa really depends on your filling!

It can be vegan! mix of vegetables (potato, peas, coriander and spices) this is the Indian filling. It can be as simple as cheese! spreadable, cheddar, haloumi or feta (you can add greens: mint, parsely). Or you can complex it and make you chicken or meat mixture!

Your flavor will relay on two important factors: your dough (choose recipe or brand carefully), and you spices and seasoning. Your texture will mainly depend on how deep you fry or to which extent you will bake! Unfortunately, this is one of the foods that must be eaten as soon as it’s ready. It loses texture and becomes soggy or chewy after a while.

Salads are very important too! there must be one large bowl of salad on Iftar table. It could be standard green salad, or a salad with unusual creative ingredients. Fatouch is very famous and popular- even though it is originally Lebanese not Saudi-, simple to prepare, rich in fibers; with the right sour sweet dressing as a mixture of pomegranate molasses and lemon with salt.

Hope the article helped you understand how our Iftar table look like!

Ramadan Eating Habits in Saudi Arabia

Ramadan is a one month season in which Muslims fast during the day, basically from the sunrise until the sunset. And when we say “fasting” we mean completely fasting, no water no nothing.

This is why this season in particular have it’s own unique diet, dishes, and drinks. They are prepared in a way that makes you compensate and nourish our body once you break the fasting. That being said, still there is a number of exteremly fatty and sweet and heavy recipes that are only prepared during Ramadan.

So Ramadan Breakfast “Iftar” table consist of many things, and you decide how to start your meal.

Mainly, everyone like to start with Dates! and the date mate is a cold heavy cream “Gishta”. You divide dates in half and dip it in Cream and indulge your senses as you earned it after a long fasting hours. The cream is firm not loose in body, and it is really creamy and heavy, very slightly sweet – from lactose not added sugar- , the date whether it’s moist or hard, too sweet or not too sweet; it will be great when dipped in Gishta!

Some replace the Gishta with Laban “drinkable yogurt”, as it makes you feel fuller faster. You will enjoy the combination of sweet and sour and hints of dairy if you choose to consume this choice.

Arabic coffee must be on the table (You can read more about Arabic Coffee here) https://artofsenses.com/2019/01/09/arabic-coffee/ and some like to start with it first along with dates. From a health point of view, it is not recommended to drink coffee first thing when breaking a long day fasting, as caffeine causes dehydration and Arabic coffee has a high caffeine content. But am one of those who start with it !

Now many choose to pray and then come back and start eating the meal, and some like to eat on one go. Once they come back from prayer, they will find the table ready to be attacked!

I will only list table content in this article, and then will explain the properties of these items on a weekly article during Ramadan.

For Food, Ramadan table must contain: Soup – is a must eat daily-, a choice of pastry or bakery -Sambosah most popular-, and a salad. Some people choose to add rice, pasts and other dishes that are eaten in regular days.

For Ramadan Drinks: (again bear with me and try to pronounce the following names) Ghamar Eldeen, Karkadeeh (hibiscus), Tamar Hindi (tamarind), Jalab, Soobia

For Ramadan desserts: Loqimat, Sweet cheese Sambosa, Kataief, Puddings like Mohalabiahو rice pudding, and Debiazah

Next week, the article will bee about Ramadan foods. stay Tuned!

Winter Drinks in Saudi Regions

I promise you, by the end of the article you will get to know at least one new winter drink of our region (if you live in the middle east don’t cheat please hehe). Let me first brief you about our whether in winter, it is not crazy cold! but the issue is, it gets very dry; and dry winter gets directly to your bones with no permission. As a result, you feel fatigued and powerless all day long until you hit your body with a cup of warm drink that energizes you.

Sahlab – Orchid Drink:

To be accurate, this drink is a traditional winter beverage that was discovered in the 14th Century during the Ottoman Empire. Extremely popular in the Western Region of Saudi. Salep powder is produced from the bulbs of some species of orchid family “reason behind the name”. If you fail to find Sahlab powder you can prepare it from: Milk powder, Sugar powder, Rice powder, Corn starch, and vanilla; in additional to the water and the toppings.

It is a white, thick – smoothie like- hot drink. You will perceive many milky creamy notes along with ricy hints and starchy chalky mouth-coat. Now what makes it so unique, is your choice of “Toppings”! Cinnamon powder is a must topping, you can add with it any of the following: Coconut, Nuts (Walnut, Almond, Pistachio) with these you will create a mixture of different textures. You can put all of these toppings together to get the warming effect.

Karak Chai:

This tea is simply “ridiculously if i may say” Black tea with evaporated milk infused with major warm spices! yes that’s it! some prefer one spice only, personally i like them all in one cup – they blend so well-. Main spices: Cardamom and Saffron, I add little sprinkle of clove powder; some add Cinnamon and Ginger – i don’t like them with this tea-.

You will taste intense tea flavor (you can increase/decrease it), the evaporated milk gives you creaminess and cooked milk notes, and the spices with the tea and milk gives you a premium indulging sensation. The texture is not thin as thin as tea, slightly thicker and heavier on the tongue. Unfortunately, I highly recommend that you add sugar to this drink! sweetness adds a lot to it’s flavor. Originally, Karak tea is called “Masala tea” in South Asian countries, and Chai Adani in Yemen. in the Gulf we call it Karak. the differences between them are: 1- the milk being used, 2- the spices added.

Ginger:

In winter, Ginger is the King! all fridges in Saudi must contain Ginger. We prepare it in too many ways, with/without milk, with or without other spices and flavor enhancers. You must know that we prefer the fresh ginger for drinks “ginger powder mostly used in cooking”.

Ginger tea might contain: grated ginger, lemon and saffron. Or: grated ginger and cinnamon. Could be grated ginger and fresh mint leaves. Honey can be used as sweetener. i recommend these if you are a fan of spicy and sour combinations. Warning: these drinks give you burning warmth not a normal one at all! Personally, i don’t recommend sugar with these drinks.

If you are a fan of creamy spicy blends, try Ginger milk. Heat your milk first -very important- then add grated or powder ginger, don’t heat much afterwards (it may ferment and gives you off flavor notes). You can control the flavor intensity of the ginger by adding more or less. It is tasty when it is sweetened.

Do you have similar drinks in your region? tell us about it.

Have you tried any of these drinks?

ماهو التقييم الحسي للمنتجات؟

نستخدم حواسنا بشكل يومي لتقييم كُل مايدور حولنا، نختار بشكل لاواعي مايعجبنا من: طعام، معطرات، ملابس و غيرها… هل خطر ببالكم تساؤل عن ماهو دور الحواس في كل هذا؟
تردني أسئلة بشكل يومي عن التقييم الحسي – تقييم المنتجات عن طريق الحواس. ماهو؟ و ماطبيعة عملي فيه؟ و كيف يدعم هذا التخصص مُصنعوا المنتجات الإستهلاكية
هذه المقالة مخصصة للإجابة عن هذه الأسئلة بشكل عام و كذلك لرغبتي بالتعريف عن هذا المجال بشكل أوضح

التقييم الحسي إختصاص فريد من نوعه و مهنة نادرة جدا في منطقة الخليج. في الواقع هو فرع علمي بحثي، قائم على تقييم المنتجات الإستهلاكية بإستخدام الحواس الخمسة: النظر، الشم، التذوق، السمع و اللمس. إستخدام الحواس قد يكون بشكل تلقائي أو بعد تدريب مكثف على كيفية إستخدامها

تساؤل، هل نستخدم جميع الحواس في تقييم المنتجات مثل المأكولات و المشروبات؟ هل كل الحواس جزء من تقييم الحسي للمنتجات؟ الجواب هو: نعم! قد يبدو أن بعض الحواس أقل أهمية من غيرها، لكن هذا لا يلغي أهميتها في تقييم المنتجات. تقييم المنتجات عملية متكاملة، يجب أن تشتمل على كل الخواص المحسوسة عبر كل الحواس بلا إستثناء

ما هي فائدة التقييم الحسي؟ ماذا يقدم أو يضيف للشركات و المصانع؟

بلا شك معرفة خواص المنتج المحسوسة أحد أهم نقاط القوة التي يضيفها هذا العلم لأي شركة
لا يمكن معرفة جودة منتج دون معرفة خواصه المحسوسة! فبالإضافة للإختبارات الكيميائية و الميكروبيولجية الفحوصات الحسية المستمرة تساهم في تأكيد جودة المنتجات
يعتمد قسم الأبحاث و تطوير المنتجات في بشكل رئيسي على هذا العلم لتقييم أداء منتجهم في السوق، خصوصاً عند مقارنة المنتج بالمنتجات المنافسة
عملية تطوير و إبتكار منتجات جديدة كذلك يلعب فيها التقييم الحسي دور كبير لمعرفة الخواص المرغوبة والغير مرغوبة في أي منتج

من يقوم بمهمة تقييم المنتجات؟
الجميع! في نهاية اليوم، كلنا مستهلكين لمنتجات مختلفة كثيرة مما يؤهلنا أن نكون مقيمين ممتازين لهذه المنتجاتات بسبب استهلاكنا له. لكن التقييم الحسي يُصنف المقيمين الى قسمين: مستهلكين و مُقيمين مدربين. المُستهلك يعطي رأيه، مدى إعجابه او عدم إعجابه في منتج معين و إقتراحاته

من هو المقيم الحسي؟ او مقيم المنتجات؟
المقيم الحسي (متذوق الطعام- تسمية خاطئة لهذه الوظيفة) يستخدم جميع حواسه لتقييم و تحليل صفات المنتج، كذلك يقوم بتقييم منتجات إستهلاكية غير الطعام والشراب مثل: مستحضرات التجميل، مستحضرات التنظيف، الخامات، المفروشات، الملبوسات … و تطول القائمة. أما متذوق الطعام فيقتصر عمله على تقييم أطباق معينة يكون مدرب بشكل كافي على تقييمها،تقييم طريقة طهيها، و يعطي رأيه بشكل شخصي غالبا

كيف أعمل كمقيم حسي للمنتجات؟
لا يمكن إنكار متعة هذه الوظيفة، لكنها حتماً ليست بالسهولة المتوقعة! على المتقدمين إستيفاء شروط و إجتياز بعض الإختبارات المتخصصة
أهم الشروط هي كفاءة المتقدمين بدنيا. أهمها سلامة الحواس و عدم وجود أي تحسس من أي مواد غذائية أو غير غذائية. عند إجتياز المرحلة الأولى نقوم بعد ذلك بإختبار حساسية الحواس في إختبار متنوع مدته ساعة و نصف إلى ساعتين تقريبا. هذا الإختبار يُبين لنا مدى كفاءة حواس المُتقدم و إستخدامه الصحيح لحواسه، بناء على نتيجة هذا الإختبار يتم قبول المُتقدم و تبدأ رحلة التدريب المكثف والمتخصص التي لا تقل عن ستة أشهر. تصميم ومحتوى التدريب يعتمد على المنتجات التي سيقوم المُقيم بتقييمه

أتمنى أن أكون وفقت في توضيح أهم المباديء في علوم التقييم الحسي و علوم المستهلكين. تظل التفاصيل كثيرة جداً لا يمكن إختصارها، يمكنكم طرح تساؤلاتكم و سأكون سعيدة جدا بالإجابة عنها

Bo’khoor البخور


Have you ever came across people that are holding an object that produces a thick smoke -probably smells wired to you- and they are literally trying to saturate themselves with that smoke? If you seen this before, congratulations! you have been in Gulf for too long; just kidding. But really, ever wondered what is that?

Bo’khoor is a fragrant aromatic wood, that is highly used in the gulf in many occasions. As it can be seen in the picture, Bo’khoor is basically tree stems of certain special trees. Those stems then go through natural and artificial processes to gain particular qualities qualifies them to be used as Aromatic substance/agent.

These trees grow mainly in East Asia in many countries like: Indonesia, Malaysia, South China, and India. The appropriate tree for Bo’khoor must be 20-30 years old years old tree-sometimes older-. Believe it or not! these stems develop their fragrant properties as a result of fungal attack, which transforms the white wood color to darker shade of brown (color is an indicator of Bo’khoor quality grade).

Ok! am not gonna bore you with the processing details. Let’s jump to the sensorial characters, shall we!

You already know this thing comes from wood, you are expecting the woody aromas, right? those notes are there, but that’s not all. First you need charcoal or a special instrument so stems start producing the aromatic smoke.

This Blue-ish white cloudy smoke will contain mainly the following aroma notes in different concentrations:
Agarwood (patchouli like aroma), woody, Sandalwood, some burnt notes, cinnamon hints.

As many ladies use it to fragrance their hair, clothes, and personal belongings; they like to personalize the aroma as well by adding some oils like: Amber, Musk, jasmine -floral scents; or add some spices or powders like: Saffron, sage, and Arabic Gum. It is used also to spread scent to the room, hall, or furniture. In Western region they even use it to perfume cups to serve water and juice for special guests.

It might smell weird and intense for you at first, but once you mingle in any gulf culture, you will smell it’s hints everywhere. As it holds very sentimental value to the region. It reminds us of our holey occasions, weddings, spiritual gatherings, grandmah’s house! and because it used to be (and some kinds still are) expensive, you will only smell it in the very important events.


Would like to highlight one last fact before closing, Bo’khoor is totally different from Incense. might be same in concept, but source and aroma are nothing alike.

So tell us, have you came across Bo’khoor before? How was your experience?

Hope you liked the article!

Powered by WordPress.com.

Up ↑

العربية العربية English English