Iran means, “Land of the Aryans” in Persian. Located in the Middle East, Iran is one of the oldest, continuous civilizations on earth, with historical and urban settlements dating back to 4000 BC. The people have called their country Iran for over a millennium, while Westerners referred to the country as Persia. In 1979, after “The Revolution,” the country officially became the “Islamic Republic of Iran.”

Iran is mainly a high plateau located between the Caspian Sea, the Persian Gulf and the Gulf of Oman, with nearly 30 percent of the border on the coast. Her neighbors are Azerbaijan, Armenia and Turkmenistan to the north, Pakistan and Afghanistan to the east and Turkey and Iraq to the west. The central plateau is actually a tectonic plate where earthquakes are common. Surprisingly, the climate in Iran is one of extremes, from subpolar to subtropical, with temperatures ranging from -40 degrees to 130 degrees Fahrenheit. With mountain ranges surrounding the plateau, skiing is one of Iran’s best kept secrets. The arid interior is home to two deserts that dominate the eastern part of the country.

Iran’s rich history, starting with the Persian Empire, a major superpower, has included many conquerors and influences along the way. It was the Safavid Dynasty which established Shi’a Islam as the official religion of their empire in 1501; a major turning point in the history of Islam. Iran, from that point forward, was a monarchy ruled by a shah, or emperor, nearly without interruption, until the 1979 revolution.

The “Iranian Revolution” led by Ayatollah Ruhollah Khomeini, transformed Iran from an absolute monarchy to an Islamic Republic. A new theocratic constitution was formed and Khomeini became the Supreme Leader. The ideology of the revolutionary government was populist, nationalist and Shi’a Islamic. Khomeini’s reign, until his death in 1989, had great impact around the world. The era was dominated early on by the Iran hostage crisis, when 52 American hostages were held for 444 days by Iranian students who labeled the US embassy personnel as a “Den of Spies.” The takeover was very popular in Iran and thousands regularly gathered in support of the hostage takers. It was at this time that Khomeini started referring to America as the “Great Satan.” Needless to say, this severely damaged relations with America, and Iran has suffered massive sanctions ever since. Industry was nationalized, laws and schools converted wholly to Islam, and Western influences were banned. This was also the time of the very costly and bloody war with Iraq. Hundreds of thousands lost their lives, including women and children. Saddam Hussein (Iraq’s dictator) unleashed chemical weapons on the people of Iran. This war left many scars on the people of Iran.

There have been recent developments between six world powers (including the US) and Iran in hopes of lifting sanctions, along with an agreement that limits Iran’s ability to produce a nuclear weapon. This is a major breakthrough in foreign relations and may bring good growth opportunity to the citizens of Iran. Iran has a very young population, with over 80 percent of its estimated 81 million people, under the age of 40. Recent uprisings from the youth may be slowly reforming some of the government’s very strict policies.

Most of Iran’s population is Persian, however there are also ethnic Kurds, Arabs, Azeris, Lurs, Turkmen and Turkic tribes. The official language is Persian, or Farsi, but other languages are spoken based on the people’s ethnicity. The official religion is overwhelmingly Shi’a Muslim, with a very small minority of Sunni and others, such as Zoroastrian, Jewish and Christians.

Iran is home to 19 significant UNESCO world heritage sites, both pre and post Islam, with many additional places on the “tentative” list. From the Throne of Solomon to the Wonders of Persepolis, there is much to see and explore in Iran. Iran’s main export is oil but they are known for their beautiful Persian rugs and perhaps the finest caviar in the world. They are also exporters of fruits, nuts, cotton and saffron.

Iran used to be primarily a rural society, where nature was of the utmost importance. Even today, with fast growing urban centers, and even in the very populated capital city of Tehran, many Iranians try to bring the outdoors inside with intricate flower and animal motifs. Fresh flowers and fruit designs are part of every celebration. Iran is the only nation on earth that celebrates the New Year on the Spring Equinox and the only nation in the Middle East that uses the solar calendar.

In Iranian culture there is what is known as the inside and outside. The inside, or andarun, is the most private of space. It is where family members are most relaxed and are able to behave in a free manner. The outside, or biruni, is the public space, where social niceties must be observed. Almost all the architecture is designed with the principle of biruni in mind. Families create both spaces inside their homes and often one room or space can be quickly transformed as needed. Iranians are known for their incredible hospitality where they are prepared to entertain overnight guests at a moment’s notice.

Shopping is done at The Bazaar and at the head of every Bazaar is a mosque; a gathering place at the heart of the Islamic faith. The Bazaar is set up with like merchants in the same location and the Bazaar is where one can find anything you would need for everyday living. Friday all the shops are closed.

In Iran the most visible mark of the Islamic Republic is the dress. Women are required to wear a hijab, which means cover or curtain. They must cover their head, and neck with a head scarf, called a roo-sari and a formless, knee length coat, known as a roo-poosh, plus a long dress or a pair of pants. Modesty is key and at holy sites women are required to wear the chador, a full length swathe of black cloth designed to cover everything but their face from view. (Iran has a large number of women who get nose jobs, as the face is often times all that can be seen in public). Western wear may be worn underneath a chador or while at home in the private space. Men are prohibited from wearing shorts or tight jeans. Foreigners traveling to Iran should be mindful of this protocol while visiting there, as the penalties can be severe.

As we look into the cuisine of Iran, known throughout the world as Persian cuisine, we are in for a treat. Iranians have a healthy diet, with fresh fruits, greens and vegetables always the mainstay. Meat is generally a condiment, usually lamb, or chicken. Rice and whole grain un-leavened breads are staples. Pork is prohibited, as is alcohol, although local moonshine can be found in some communities. Black tea is ubiquitous and tea houses can be found all over the country. The influences are a combination of Greek, Indian, Azeri and Turk, yet the food has a flair all its own. Iranians believe that food is either hot or cold, not in temperature but rather the affect the food has on the body. It is a belief that originated in ancient times from the Zoroastrian religion. It is thought that food is a fuel which either weakens or strengthens the body. Some foods slow the digestive process and others speed it up; it is a balance between the two that is sought. The whole idea is to create a balance of neutrality. The result is delicious combinations of flavors and great nutrition.

So Let’s Eat Persian style

The Menu
Starter
Kaskhke Bedemjan (Eggplant Walnut Dip)

Soup
Ash-e-Reshteh (Persian Noodle Soup)

Served with Sabzi Khordan (Fresh Herbs and Vegetables)

Main
Fesenjan (Pomegranate Chicken)

Served with Javaher Polow (Jeweled Rice)

Dessert

Bastani Sonnati (Saffron Ice Cream with Pistachio Nuts)

We set our Persian rug on the floor with a shorbeh, or dining cloth, along with cushions to sit on. Although dining tables are not uncommon in modern Iran, it is often customary to sit on the floor cross-legged, to enjoy the family style meal. We decorated with pomegranates and nuts as well as a candle with the symbol of Faravahar, a religious cultural symbol from the Pahlavi Dynasty. Roses and tulips also adorned the setting, as they are both considered national flowers. Forks and spoons are used but only with the right hand, as the left is considered unclean; despite a handwashing ritual before the main meal.

In Iran there is something called “Taarof.” It is a system of politeness that includes both verbal and non-verbal communication. If you are offered something, like tea or a sweet, even if you want it, you should decline it until further insistence. If you are invited into a home for a meal, you are expected to decline awaiting further prompting but you should accept multiple helpings at mealtime. Iranians will also protest compliments in an attempt to always appear humble. You should leave a little food on your plate when you are done eating or they will assume you want more, even if you decline; remember, Taarof!

We began the meal with “Befarma’id” (which means Bon appetite in Farsi). Warm, naan bread was served to dip into the eggplant walnut dip, called Kaske Bedmjan, as the starter. Eggplant is considered the potato of Iran and the preparation with the walnuts and kashk (a cultured farmers cheese), made for a creamy, delicious dip. It was topped with caramelized onions and was simply divine.

Next was the Ash-e-Reshteh, a traditional noodle soup that is often served for New Years. It is customary in Iran to serve noodles before embarking on anything new. The soup, with many different types of legumes, is hearty and wonderful. Seasoned with turmeric and saffron, it makes for a beautiful presentation as well. Reshteh, is an egg noodle, found in Middle Eastern stores, somewhat similar to linguine. The soup is also topped with a little kashk; that wonderful, creamy, farmers cheese, yum!

For the main course we savored a dish called fesenjan. Although the national dish of Iran is considered to be chelow kabab (a dish consisting of steamed saffron, seasoned basmati rice and kabab, usually lamb, served with roasted tomatoes), this dish came in as a close second. Fesenjan, an amazing chicken dish, made with pomegranate molasses and walnuts, is a worthy dish to impress guests anytime. It is simply delicious.

This main course was served with Javaher polow, or jeweled rice, an absolutely beautiful dish that is equally tasty. The rice is seasoned with typical Iranian flavors such as saffron, cinnamon, cardamom, allspice, and cumin then embellished with dried apricots, barberries, raisons, almonds, pistachios and yes, pomegranate. Sabzi Khordan, a condiment comprising fresh herbs and vegetables (found on every Iranian table), provided the perfect garnish. The herbs and vegetables change based on what is fresh and in season. Ours had radish, cucumber, dill, coriander, mint and parsley.

We loved it all!

For dessert, Iranians love sweets of all kind and ice cream, is no exception. It is usually served in-between two pieces of wafer. Ours was a delicious, saffron ice cream, served in a cone, topped with pistachios…. Divine!

Until next week,
Be salamat! (Have a nice journey)
Darlene

How did they get their Names?

Both of these countries are named for early, ethnic groups that dominated their respective areas.  “Stan,” is a Persian suffix that translates to “place/land of.”  So, we have the land of the Tajiks and the land of the Uzbeks.  ‘Tajik” translates to “farmer or settled villager” and “Uzbek” translates to “genuine man.”

Where are Tajikistan and Uzbekistan Located?

The countries are located in central Asia; both are neighbors, and both are landlocked.  Uzbekistan is one of two countries in the world that is doubly landlocked, (the other is Liechtenstein).  They share borders with Afghanistan and Kyrgyzstan. Tajikistan is just to the east of Uzbekistan. 

Tajikistan has a river system that is an important source for hydroelectricity.  In fact, Tajikistan has the second highest dam in the world.  Both countries have diverse landscapes.  Tajikistan is known for its really tall Pamir and Alay mountains, with altitudes ranging from 980 ft to 24,600 ft., whereas, Uzbekistan is mostly desert.  However, they both share a fertile valley, which is  prized for agriculture.

A Brief History of Tajikistan and Uzbekistan

Tajikistan has been inhabited for thousands of years.  It was part of the Persian Empire, the Batrian Empire and then the Arabs brought Islam to the land.  In 875 AD, the Samanid Empire came to power. This is the time period from which much of the Tajik culture comes.  In the 19^thcentury, Tajikistan was absorbed into the Russian Empire and later became part of the Soviet Union, until it became independent in 1991.

Uzbekistan, due to its central location, has a long and rich history.  Many empires and conquerors passed through the land and many of its cities were trade centers along the famous silk road.  Alexander the great, Arabs, the Samanid Dynasty and the Mongols, were just a few of those that came into power.

Uzbekistan’s golden years were in the 14^th century, when the Timurid Dynasty rose to power.  It was led by Tamerlane and  his empire.  The capital city was the City of Samarkland.  Like Tajikistan, the Russian Empire took over in the 1800s and Uzbekistan became part of the Soviet Union until the Soviet collapse.  Uzbekistan became independent in 1991, as well.

Since their Independence, Uzbekistan is central Asia’s most populous state and strives to assert itself as a regional power, often butting heads with Tajikistan.  Uzbekistan has been led by a Soviet era, communist party, boss since its  Independence.  Tajikistan had a bloody civil war from 1992 to 1997.  Since then, it has established political stability and shown some economic growth, although it is still one of the poorest countries in central Asia.

Tajik and Uzbek Culture

The religion in both countries is primarily Sunni Muslim, with a small Shi’ite minority.  (A large Ishamaeli still exists in the Pashmir region of Tajikistan.)  Religion however, is mostly secular, as it was suppressed during the Soviet reign.  Uzbekistan is famous for its beautiful mosques, especially in Samarkand, which has been designated as a UNESCO World heritage city.  It has the largest number of restored buildings showcasing mosaics, reliefs, azure blue tile and unique architecture.

Tajik is the official language in Tajikistan and Uzbek is the official language in Uzbekistan.  Russian is also spoken in both countries.  Literature originated from oral traditions and folklore legends.  Tajikistan has the legend of Yeti; an enormous shaggy, ape-man with huge feet and sabre-like teeth.  In nearly every Tajikistan village you will find a Yeti witness whose job it is to tell visitors the tales of Yeti and guide them to remote places for potential sightings.

Both countries share a special genre of music called “Shashmak,” which has been included by UNESCO in the list of masterpieces of oral and intangible heritages of mankind.

The most popular holiday in Tajikistan and Uzbekistan is “Navruz.”  This signifies the beginning of a new year and new life.  Colorful, traditional costumes are worn, and a variety of foods are laid on the table, but the star of the banquet is sumalak.  It is an ancient recipe made from flour and wheat sprouts, washed in water and oil.  It is said to strengthen the immune system and clear the body of chemical waste.  If you try it for the first time, you should make a wish, as it is believed the wish will definitely come true.  This dish must be cooked by only kind, old, women, who sing and dance while making it.  The name sumalaktranslates to “30 angels.”  This dish must be cooked overnight so that the angels may participate in the making.

Tajik and Uzbek Cuisine

The two countries have similar cuisines, as the influences over history have been nearly the same.  The influences are mainly from Russia, Afghanistan and Iran.  The national dish is plov in Uzbekistan, or osh, as it is called in Tajikistan.  It is, in fact, the same dish.  Another main food is qurut, which is a ball of dried, salted cheese that is dissolved and served with non-bread and vegetables.

Non bread is an integral part of the cuisine and they have many superstitions about bread.  If non is dropped on the ground, people will put it up high for beggars or birds.  You are never supposed to put the bread upside down or it will bring bad luck.  When someone leaves the house on a journey, a bite of non is taken and the loaf is then saved until they safely return.  Bread is also never cut with a knife, it is always torn.

Lamb is the most popular meat that they consume.  However, horse meat and goat are also popular, as is beef and poultry.  Being Muslim countries, pork is not consumed.  Mutton is served in plov and made into soups called shurbo, which are thick soups with noodles and vegetables.  Noodles and dumplings are widely loved, as wheat is readily available.  Kebabs are also a very popular dish.

With fertile valleys and farmland, fresh seasonal produce is used in many dishes and in summer, grapes and melons are often eaten as a dessert or a snack between meals.  They are known to have the sweetest and juiciest melons in the world.

Green tea (Kuk-choy) is considered the national drink, although black tea (Kora-choy) is typically consumed more often in the winter months.  Tea is served before and after the meal.  It is served in a cup called a piala.  Being offered tea in both Uzbekistan and Tajikistan is considered a sign of hospitality.  Traditionally, the more a guest is esteemed, the less tea is poured in his piala.

So, let’s enjoy a Tajik and Uzbek meal:

Menu

 First Course

Qurutob (Bread Salad)

Served with 

Non Bread (Traditional Bread)

Main Course

Plov (Lamb and Rice Pilaf)

Dessert

Kukiho Pamir Qajmog (Cream Cheese Cookies)

We set the scene on the floor with a simple cloth, common to both countries, called a “dastarkhan.”  (One could also use a low table.)  We placed a tea pot on the cloth, as green tea would be served prior to the meal and at the end of the meal, which is customary there.  Cotton and wheat were added to the décor since they are very important crops to both countries.  An apple was placed, because this was the area from which they originated.  Photos of the Uzbek cat and the markhor completed the scene. They are the national animals of the two countries.

Our first course was qurutob, served with non bread.  I was excited to try this new and unusual salted cheese called qurut, and it was really a surprising treat.  Generally, I love bread salads and this one did not disappoint.  I understand why nomads would carry this morsel of dried, salty cheese on journeys.  When you mix the dried cheese ball with water it turns into a yogurt like substance with an excellent flavor.  It in essence, became the dressing for the salad and softened the pieces of the non bread in the salad.  The salad consisted of tomatoes, onions, cucumbers and peppers, with of course, the non bread and qurut.  We loved it!

For the main course, we served the beloved plov or osh, considered to be the national dish in both countries.  It was lovely.  It was made with lamb and rice, but it also called for a barberry, which was something else I tried for the first time.  It reminded me of a small, dried cranberry; sweet yet tart, at the same time.  Both the salad and the plov was served communal style.  They generally eat with their right hand, although sometimes a spoon will be offered to a guest. 

For dessert, we devoured the scrumptious cream cheese cookies.  They had little pockets filled with raisins and walnuts and were dusted in sugar.  They went perfectly with the green tea.

As we say goodbye to these two, most intriguing nations, I leave you with a few of their proverbs:

“If you sit with the moon, you become the moon”

“To know a language is to know the world”

“First think then talk”

“A chicken you eat only once, eggs a hundred times”

Until next time,  

Warmest regards,

Darlene

How did Slovenia get its name?

The word Slovenin is a derivation from “slovo” meaning “word,” denoting people who speak the same language.  Slovenia is officially known as the Republic of Slovenia but is called Slovenija by its people.  The name comes from the Slovenes; the group of South Slavs who originally settled the area.  It is also known as the “Land of Hayracks.”

Where is Slovenia located?

Slovenia is a small country, situated in southeastern Europe, on the Balkan Peninsula.  It is bordered by Austria to the north, Hungary to the northeast, Croatia to the southeast, and Italy and the Adriatic Sea to the west.  It is a mountainous and forested country and sits in the foothills of the eastern Alps; making it a skier’s destination.  It has a small coastline along the Adriatic Sea, between Italy and Croatia, which enjoys a warm, Mediterranean climate.  It is also home to the Kras Plateau, which is a unique area of unusual geological formations; underground rivers, caves and gorges.  Its capital city and largest city, Ljubljana (pronounced lub-lee-yana,) is located in this area.  Ljubljana means “the loved one” and was voted the “Green capital of the world” in 2016. 

A Brief History of Slovenia

The Slovenes created their first state back in the 600s, which lasted until the eighth century when it was absorbed into the Frankish empire.  In the tenth century, Slovenia fell under the control of the Holy Roman Empire.  It then became part of the Austrian Hapsburg Empire, from 1335 to 1918. 

At the end of World War I, Slovenia joined with other Slavic nations to form “the Kingdom of Serbs, Croats and Slovenes.”  It was renamed in 1929, “the Kingdom of Yugoslavia.”  Slovenia and its neighboring states fell under Nazi Germany’s control in World War II.  Under the leadership of Josip Broz Tito, they fiercely resisted the German, Italian and Hungarian occupation, which led to a socialist Yugoslavia at the end of the war.  During the post-war communist period, Slovenia was the most prosperous region of Yugoslavia.

After Tito’s death in 1980, serious disagreements between the states began to grow.  On June 25, 1991 the Republic of Slovenia declared Independence after a relatively bloodless ten day war.  Since Independence, Slovenia has worked hard for economic stabilization and government reorganization.  Today, Slovenia is a member of the EU and the UN and NATO and is a thriving nation with a renewed focus on tourism.

Slovenian Culture

Slovenia is home to about two million people; half live in urban areas and the other half living rural.  About 50% of the population is Roman Catholic.  The large majority of the population is Slovene, with a few, Croatians, Hungarians, Albanians, Serbs and Italians in the mix.  The official language is Slovene, or Slovenian, and belongs to the Slavic languages.  Despite its small size, there are over 32 different dialects spoken in the country.  Many Slovenians are multi-lingual, and they have a 99.7% literacy rate.

Slovenia has a very strong cultural heritage and is proud of hosting over 100 festivals each year, to include music, dance, film and food traditions.  Many Slovenians are beekeepers, some 90,000 of them.  That is, nearly one in nine souls take care of the calm, Carniolan, honey bees, that are native there.  Many Slovenians also grow grapes for wine. There are over 28,000 vineyards in Slovenia, making it a wine haven.  This includes the oldest grapevine in the world, that grows in the Maribor area and is estimated to be 400 years old.

Speaking of old, Slovenia is home to some of the oldest artifacts in the world.  The oldest flute, made from a bear femur, is estimated to be 60,000 years old, a needle was discovered believed to be 30,000 years old, along with a 5200-year-old wooden wheel. 

Slovenia has much to offer especially for those who love nature and the outdoors.  Its highest peak is Mount Triglav and is featured on their flag.  The picturesque lake, in the Julian Alps, called Lake Bled, is a very popular tourist destination, with an island in the middle of the lake and an old church, very popular for weddings.  The church dates back to the 17^th century but houses Gothic frescoes go back to 1470.  Slovenia is home to many castles and also is home to important Baroque and Art Nouveau architecture.

Whether it is skiing in the Alps, exploring massive caves, kayaking along one of their beautiful rivers, or visiting the Venetian Gothic Mediterranean town of Piran along the Adriatic coast, it won’t take long for Slovenia to be the next major tourist destination in Europe.

Slovenian Cuisine

Slovenia, with its small size and many neighbors, has had many influences on its cuisine.  It is said to have 24 distinct culinary regions.  Generally speaking, Slovenian food is whole and hearty.  They do have many specialties, such as their famous karst prosciutto, cured with the cold winds of the region.  Buckwheat is made into several dishes and its white flowers are a favorite of the bees, who produce buckwheat honey.  Whole arrays of mushrooms are found throughout Slovenia and are favorites for foraging. 

The European walnut tree is native, but many were destroyed for their beautiful wood.  There has been a resurgence of the walnut tree and Slovenia is now home to some 100,000 of them; wonderful news for potica (a Slovenian nut pastry) nut lovers and bakers.  Dandelions, harvested in spring, are a nutritious green often used in salads.  Potatoes are ubiquitous and cooked in all varieties of ways.  Seafood is plentiful along the coast, however trout from the Soca river is the most beloved.  Carniolan sausage, made with pork, and beef is beloved. Soups are also extremely popular, one called Jota, is considered a peasant dish which is made with turnips, beans and onions and found throughout the nation.  Cheeses and dairy are also very popular. 

So let’s enjoy a Slovenian meal:

The Menu

Starter

Karst Prust (Karst Prosciutto)

Main Course

Stefani Pecenka (Meatloaf w/Hard-boiled Eggs)

Served with

Prazen Krompir (Roasted Potatoes)

Dessert

Potica (Nut-filled Pastry)

We set the scene with a honey jar, (featuring a bear with a honey statue.)  Slovenia is an important home to bears in its forested areas.  Walnuts and grapes were placed, along with a picture of their national tree, called the Linden tree, whose canopy has been a gathering place in Slovenian villages for centuries.  A picture of the famous Lipizzan horse was also added.  This is a breed that originated there.  Finally, we added a carnation; their national flower.

We began with a toast of a Slovenian white wine and said, “Na Zdravje” or “Cheers!”  We savored the appetizer course of prosciutto, sheep’s cheese and a bit of sweet melon. It was a lovely plate to begin a meal.

Our main course was called Sefani Pecenka; a simple meatloaf-style dish, spiced with vegeta, paprika, thyme and parsley, with a surprise of hard-boiled eggs in the middle.  The Stephanie roast was served alongside decadent roast potatoes, called prazen krompir.  These potatoes were topped with pork cracklings that had been cooked with pork fat and onions.  The combination of these two dishes was superb; hearty and comforting.

For dessert, we enjoyed one called potica.  Pope Francis made this dessert world famous when he mentioned it after he met Melania Trump  at the Vatican in May of 2017.  Melania Trump is the second-ever first lady to be born outside the USA.  She was born in Slovenia.  He said to her, “What do you give him to eat? Potica?” The sound-byte went viral and put potica on the world map.  It is not hard to see why.  It is a delicious, nut pastry that is frankly, unforgettable.  Although the walnut filling is typical, it is also made with other fillings, like raisins, tarragon, cheese, poppy seeds and chocolate.  There is another saying in Slovenia, “A potica a day keeps the sadness away.” Just another testament to its popularity.

As we say good bye to this lovely, little country, called Slovenia, I leave you with a few Slovenian proverbs:

Pray for a good harvest, but keep on hoeing!

Who is forced to go to church, will not pray.

and

Politeness costs nothing, but yields much.

Until next time,

Warmest regards,

Darlene

Finding solace in the winter solstice. During the holiday season it is easy to get lost in the hustle and bustle, worrying about spending money, getting the right gift for loved ones, how much to decorate, which party to attend, what to bake, the list goes on and on.

One of our dearest friends, who has since passed, by the name of Dr. Charles Pfeiffer, would send out a winter solstice letter each year. I miss them as they were always a beautiful reminder of the commonality we share as humans.

No matter what beliefs you hold, the fact remains that the winter solstice will occur in the northern hemisphere this year on December 21 at 10:59 AM EST.

It will be the summer solstice at the same time in the southern hemisphere. The solstice occurs each year between December 20th and December 23rd as it has throughout time.

The solstice gets its name from “sol” meaning the sun and “sistere” meaning to stand still. In the northern hemisphere, it is the longest night of the year.

The winter solstice has been celebrated all the way back to ancient times, all over the world. The ancient Egyptians believed it was the rebirth of the sun.

In ancient Rome it was called, “Dies Natalis Invicti Solis”, or the birthday of the unconquered sun. This was a time when grudges and quarrels were forgotten, wars were interrupted or postponed and where masters celebrated as equals with their slaves.

Iranian families kept fires burning all night to assist in the battle between the light and dark forces.

The Soyal, a winter solstice ceremony of the Zuni and Hopi Indians, also known as the peaceful ones, is a celebration for purification and the beginning of the ritual of the Kachina season. Kachina is the presence of life in all objects that fill the universe and the spirits come to visit during this time.

The ancient Celts celebrated the winter solstice with the festival of “Alban Arthuan”, a fire festival which translated means, the Light of Arthur. This celebration was also known as “yule” and is the birthplace for many of our Christmas traditions.

As the holiday season is upon us I thought I would share some ideas to take a break and embrace the early nightfall of the winter solstice.

Take a moment to become quiet and introspective. It is in fact a beautiful time to cultivate a deeper connection to nature, family and all the things that matter most; feed the spirit and nurture the soul.

Here are some ideas:

• Make a real yule log: A log that is decorated with feathers, holly, mistletoe and pine needles and is meant to be burnt over the longest night of the year. Save a few ashes from that special log in a satchel for good luck and safety from storms.
• Stuff pine cones with your wishes, written on little pieces of paper and tucked under the scales, then they can be used as kindling for the yule log.

• Take a nature hike, with a journal, and a thermos of good soup to warm your soul. Take a moment to reflect on your life and set your intentions for the coming year.
• Mediate and do some yoga, perhaps a sun salute or mountain pose.
• Make a yule log cake. This tradition supposedly began in France when Napoleon would not allow people to burn in their fireplaces because he was concerned about disease being spread. So the French answered with a beautiful cake made to look like a log, called Buche de Noel.

Yule Log Cake

• Commit to one day of no electronics.
• Have dinner by candlelight.
• Make solstice Wassail; a hot ale with cinnamon and cloves.

Winter Solstice Wassail

Whatever you choose, I hope you will stop and take in the moment. Feel the connection of all humanity, knowing that we are all in this together. Know that you can face darkness with grace and faith, because no matter how dark a day, the sun always returns.

Happy solstice and happy holidays,
Darlene

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

How did Qatar get its name?

The origin of the name Qatar is uncertain.  However, it dates back at least 2000 years.  A term catharrei, was used by Pliny the Elder, in the 1^st century AD to describe the inhabitants of the peninsula.  The Catara peninsula was depicted on a map by Ptolemy, in the 2^nd century AD.  The Capital City of Doha may have gotten its name from the Arabic word Ad-Dawha, meaning “the big tree”; a reference to the prominent tree that stood at the site of the original fishing village.

Where is Qatar located?

The small peninsula jets out about 525 feet north into the Persian Gulf from the Arabian Peninsula, making it a sub peninsula.  Qatar has a small land border with Saudi Arabia to the southwest and they share maritime borders with the United Arab Emirates (UAE) and Iran.  Its northwest coast lies just thirty kilometers, or 19 miles from Bahrain.

Qatar is generally a barren land.  It has a dry, subtropical, desert climate, with low annual rainfall and blistering hot and humid summers.   Much of the country consists of sand dunes and salt flats, with only scattered vegetation.  There is a small range of hills in the northwest, the highest point reaching just 328 feet.  The coastline has a number of beautiful sandy beaches, the best of which lie in the north and west.  Due to the topography, Qatar is susceptible to intense sand storms.

A Brief History of Qatar

Qatar has been occupied by humans for at least 50,000 years.  Stone Age encampments and tools have been unearthed on the small sub peninsula.  It fell under the domain of numerous empires during its early years of settlement.  In 628 AD the population was introduced to Islam.  By the 8^th century it became a pearl trading center.

In 1783, Arab tribes conquered Bahrain and the Al Khalifa imposed their authority over both Bahrain and Qatar.  After a war broke out, the British installed the religious ruler, Muhammad ibn Thani-al-Thani, the head of a leading Qatari family.  In 1893, the Ottomans who expanded their Empire into the area, made incursions into Qatar.  They withdrew from the area after the beginning of World War I, in 1913.

In 1916, Qatar became a British Protectorate and Abdullah Al Thani was put into power.  The Al-Thani family has been in control of Qatar ever since.  The country is run as a constitutional monarchy.  It gained independence from Britain on September 3, 1971.  Oil was discovered in the 1940s, bringing great wealth to the country.  Oil and gas make up 85% of the GDP.  Today Qatar is one of the richest nations on earth, based on per capita GDP.  There are no taxes in Qatar and the people get free health care, education (including higher education) and a corporate tax rate of 10% as a flat tax.  Women were allowed to vote in 1999, at the same time as men.  It wasn’t until 2003 that it was put into the constitution.  Qatari women make up about ½ of the labor force, which is above the world average and among the highest in the Arab world.

In 2003, Qatar became the nerve center in the US-led military campaign in Iraq.  In 2010 Qatar won the bid to host the 2022 Fifa World Cup.  They are spending billions of dollars to get ready for it, with new hotels, buildings and infrastructure.

In recent times, there has been a diplomatic crisis due to its neighbors Saudi Arabia, Bahrain, as well as the UAE and Egypt, which have imposed an air, land and sea blockade.  They are hoping Qatar will cut its alleged connections with terrorism and distance itself from Iran.  Qatar which is known to have the best airline in the world, has to avoid these air spaces in its flight patterns.

Qatar Culture

Qatar has about 2.6 million inhabitants.  However, foreign workers, mainly from India, Nepal, Bangladesh, Pakistan and the Philippines make up 88% of the population.  Qatari nationals make up the other 12% of the population.  Its culture can be traced back to three main influences: the desert, the sea and Islam.  The desert, Bedouin culture is intrinsic to Qatari identity.  Arabic is the official language, although English is widely spoken as well.

The Arabian Peninsula is one of the last places in the world where falconry is still actively practiced.  In fact, this 5000 year old tradition was introduced by the Bedouin as an effective means of hunting.  Today the practice is a national heritage and passed down from generation to generation.  In the famous Souq Waquif there is a falcon hospital where falcons can be bought and sold for thousands of dollars.  Some birds are even issued their own passports to prevent them from being taken out of the country illegally.

Camel racing is known as the “sport of sheikhs” and is big business in Qatar, with races held on nearly every Friday.  Today the riders are robotic jockeys and some of their best camels can cost more than luxury cars.

Poetry and storytelling remains an integral part of the Bedouin culture.  Nabati poems, which are a source of local tribal pride, are regularly broadcast on Qatari TV and radio as part of their cultural heritage.  By the way, Qatar is home to Al Jazeera, a very popular news station, worldwide.

Qataris are very proud of their maritime traditions, which are based around pearl diving, fishing and boat making.  Their folk music lyrics are closely associated with the sea, describing pearl diving, the hoisting of sails and rowing.  These folk songs are normally sung together, as the traditional sailors would have sung them.  Each year there is a dhow festival that celebrates not only the boats but all aspects of the old sailors.

It is Islam, however, where most of the cultural traditions are found.  Traditional dress for example requires modesty by both males and females in the public realm.  The thobe, is a long white robe typically worn by men, along with a head covering, known as the gutra, which is held in place by a black rope called an agal.  Women wear a black robe called an abaya and a head covering called a shayla.

The Islamic month of Ramadan is widely revered in Qatar.  Fasting is required during daylight hours, so all the restaurants are closed during the day.  About 67% of the population of Qatar are Sunni Muslims with a few Shiites as well.  Islamic instruction is compulsory of Muslims in all state-sponsored schools.  Despite Islam being the state religion in Qatar, they do have freedom of association in their constitution.  Both Muslims and non-Muslims are tried under the unified court system which incorporates both secular law and Sharia law.  The Islamic holy days of Eid al-Fitr and Eid al-Adha are national holidays.

Why Visit Qatar?

Doha, the capital city, is the highlight of this quickly growing nation.  It is home to a spectacular modern skyline, one of the best Museums of Islamic Art in the world, plus a fine traditional souq with a burgeoning arts and culinary scene.  Being one of the richest nations on earth, here you can find the finest of everything.

As Qatar prepares to host the FIFA 2022 world cup, they are building at a stunning rate, adding new parks, buildings, high speed rail and gigantic stadiums.  Watching the sunset over the sand dunes will make you feel as though your Arabian fairy tales have come true.  Whether you are sand dune bashing or sleeping out in the dessert with camels, experiencing an authentic Bedouin meal along with traditional music is a dream come true, and you can find it all in Qatar.

They also have a stunning waterfront promenade called the Corniche, which lies on the Doha Bay in an elegant crescent shape.  The Corniche is a beautiful place to walk and see their famous dhow boats.  The Qatari people pride themselves on their Arabian hospitality.

Qatari Cuisine

Qatar has very little arable land, so most all of their food must be imported.  The sea provides for locally caught fish, which is always plentiful and is prominent in their cuisine.  As the country has become world class, nearly every conceivable type of cuisine can be found there.  However, they pride themselves on keeping the local traditions and foods alive.  The cuisine is heavily influenced by the cultures of the peninsula, as well as India, Iran, the Levant and North Africa.

Machbus is considered to be the national dish, as it is for its neighbor, Bahrain.  Machbus can be made with chicken, seafood, or meat.  Mutton served with yogurt is another staple, as is ghuzi, in which a whole roasted lamb is served on a bed of rice and nuts.  Goat and sheep are also very popular meats in the cuisine.  Dates are grown locally and are often served with a cup of Kazak tea or coffee as a means of showing their hospitality.  Pork and alcohol are forbidden in Qatar, unless served in an international hotel. The best places to experience an authentic Qatari meal are in Souq Waqif or Katara.

So let’s enjoy a Qatari meal:

The Menu

Starter

Warak Enab (Stuffed Grape Leaves)

Main Course

Harees (Beaten Wheat and Chicken)

Khubz Arabi (Arabian Bread)

Dessert

Esh Asaraya (Sweet Bread with Cream)

Served with Karak Tea (Spiced Tea with Milk)

We set our table with a small carpet, placed on the floor, with cushions.  It is customary to sit on the floor in a cross legged position to eat a traditional Qatari meal and to use only the right hand.  It is believed that eating in this sitting position, aids digestion, and the movement of reaching for the food and going back to a straight posture, helps with arthritis.

We decorated with a statue of an oryx, their national animal that lives in the desert there.  A picture of a falcon  was placed to signify their national bird.  Dates were added, as they are the national fruit, along with pearls to represent their pearl diving heritage and a little can of oil, to symbolize their great wealth.

Our first course was stuffed grape leaf bundles, filled with sweet, lamb meat, herbs and spices.  With one bite we were immediately transported to the region.  Stuffed grape leaves are a loved tradition in many of the countries surrounding Qatar.

For the main course, we had harees, which is a hearty, beaten wheat and chicken dish, quite similar to the dish we had for Oman, called madrouba, (which was a beaten rice and chicken dish.)  The harees are seasoned with ghee and toasted coriander.  It is a true comfort food and each heavenly bite was scooped up with the Khubz Arabi (Arabian bread).

For dessert we enjoyed the sweet bread and cream dish called esh asaraya.  It was topped with pistachios and was a lovely, sweet end to our Qatari meal.  We enjoyed our dessert with their Karak tea; milk tea with a hint of cardamom; a true delight.  Coffee and tea are always served to guests in Qatar and when you are finished, you simply shake you cup from side to side to let the hostess know you are satisfied.

As we say goodbye to this little nation of Qatar, I leave you with a quote from their tourism board.

Qatar

“A land that understands, a traveler can never be a stranger, just a friend not yet met.  That ultimately everyone is on their own journey, seeking the warmth of a friendly embrace, unique experiences, new stories to share.  Where a meal is not a meal unless it is shared.  A land rooted in ancient cultures, authentic soul, where past learning informs contemporary vision.  Progressive spirit ignites new futures.  A land offering enlightenment, invigoration and inspiration through its warmth of soul and spirit of vision.”

Until next time,

Shukran (That’s “thank you”, in Arabic)

Darlene

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Pakistan is officially called the Islamic Republic of Pakistan.  Pakistan means “Land of the Pure,” in both Urdu and Pashto.  It is believed it was named by Chaudry Rahmat Ali, by using the first letters of the five provinces that make up Pakistan: P for Punjab, A for Afghania, K for Kashmir, S for Sindh and TAN for the Balochistan province.  Chaudry was the author of a famous 1933 pamphlet titled, “Now or Never; Are We to Live or Perish Forever”, which is where the acronym first appeared.

Pakistan, located in south Asia, is bordered by India to the east, Afghanistan to the west, Iran to the southwest, China to the northeast and the Arabian Sea to the south.  Pakistan is blessed with an array of different landscapes; deserts, plains, forests, hills and coastal areas.  Pakistan has the only fertile desert and the largest glacier outside of the polar regions. The northern area has five of the seventeen highest peaks and in the world.  K2 is the second tallest mountain, after Mt. Everest and rises to an imposing 28,251 feet above sea level.  Its name comes from the mountain range, Karakoram.  Its nickname is “Savage Mountain,” due to the extreme difficulty of ascent.  Pakistan has many beautiful natural sights and historic landmarks.  Lonely Planet says "Pakistan may become the next big thing in travel".

The area of Pakistan was home to the Indus Valley civilization, one of the oldest in the world.  The city of Harappa flourished along the Riva River between 3000-1500 BC.  It has a rich history of invaders including the Aryans, the Persians, Alexander the Great, the Greeks, the Parthians and the Turks.  Babar, a Muslim ruler from Afghanistan, established the Mogul Empire.  In the 1700s, the British took over control of the East India Company.  In the 1940s, the Muslim League demanded partition from the British, of a separate nation for India’s Muslims.

Pakistan gained independence from the British on August 14, 1947.  Pakistan is the only country to have been created in the name of Islam.  It was the result of the Pakistan movement, led by Muhammad Ali Jinnah, who is considered the founding father of Pakistan.  He died of tuberculosis very shortly after Independence, when he was named Governor-General.  Had the man who was asked to make the partition (Cyril Radcliffe) known how sick Jinnah was, it is very likely the lines would not have been drawn at all.  Those lines resulted in 12 million people becoming refugees and between a half a million and a million people being killed in religious violence.  Unfortunately, the lines drawn to establish Pakistan, remain some of the most hotly contested land borders in the world.  India and Pakistan, to this day, are bitter enemies over them.

In 1948, war broke out with India over the disputed territory of Kashmir, which still remains in turmoil.  Bangladesh, formerly known as East Pakistan, declared Independence on March 25, 1971.  This precipitated a horrible. nine month liberation war between the two countries, which killed millions more innocent people. There has been way too much bloodshed over these borders.

There is also a dangerous border area with Afghanistan where it is believed terrorists are harbored and operate on both sides of the border.  The Taliban (one of the terrorist groups) is present in both Pakistan and Afghanistan.  Pakistan is accused of not doing enough to act against extremist groups; an issue which just caused the USA to put Pakistan back on the “gray list,” a global-terrorism, financing watchlist.  They have a year to prove they are doing the right things to prosecute extremist leaders, and shut down their financing streams.  Pakistan is also the place where Osama bin Laden, the mastermind of the 911 terror attacks in the USA, was hiding out. That is until he was killed in an undercover mission by the US special forces.

Today, Pakistan is a nuclear power, ranked ninth in the world as a super power, because of this arsenal.  They have the sixth largest army in the world and have some of the top, air force pilots. They also are known for manufacturing fighter jets, which they now are exporting and they have some of the best missile technology in the world.  Pakistan is also the world’s fifth most populous country and has a growing economy.  The official languages are Urdu and English, although, some 60 languages are spoken there.  The literacy rate has been poor in Pakistan, however they have been making great strides in recent years with a 250 percent increase in their literacy rate through education.  Education is important in Pakistan and they are listed as having the seventh largest pool of engineers and scientists.  The Lahore University of Management Sciences attracts thousands of international students. It is considered to be the best university in the country.

As we look into the cuisine of Pakistan, we see it is heavily influenced by its past, when it was part of India.  It has influences from Central Asia, as well as their rich Mughal legacy.  As with most countries, the cuisine of Pakistan is regional and largely based on the ethnicity and diversity of its people.  Generally speaking, the eastern region is known for its highly seasoned and spicy cuisine, reminiscent of the Indian subcontinent.  Cuisine from the western and northern provinces are characterized by milder dishes, with more influence coming from Central Asia.  It has Middle Eastern flavors, as well.  Pork and alcohol are forbidden, as 97% of the population is Muslim.  Mutton, beef and chicken, as well as seafood from along the coast, are the proteins of choice for the wealthy.  Lentils (or dahls) supply protein for the rest of the population. Nearly 2/3rds of the population lives on $2 a day.

The main spices used in Pakistani cuisine are: chili powder, curry, ginger, garlic, coriander, cumin, cinnamon, saffron and turmeric.  Sabzi (fresh herbs and vegetables) or kachumber salad are typically served with the main meal.  Flat breads like naan and roti, are also served with the meals and rice is ubiquitous as well.  Pakistan is the one of the largest producers and exporters of both rice and wheat in the world.  They also have one of the largest irrigation systems in the world. The spicy, main dishes are often accompanied by dishes that soothe the spicy flavors.  These come in the form of chutneys, made with coriander and mint, raita (a yogurt dish) and lassi, (a delicious drink made with yogurt) which is often flavored with mangoes, for which Pakistan is also famous, and is the national fruit.   A sugarcane drink called roh is the national drink.

So let’s enjoy a Pakistani meal:

The Menu

Starter

Shami Kababs (Chicken Kebabs)

Main Course

Chicken Karahi (Chicken Curry)

Served with

Kachumber Salad (Cucumber, Tomato and Onion Salad)

Dessert

Shahi Turka (Bread Pudding)

We sat down on the floor on our dastarkhan (a floor covering) and surrounded it with cushions.  We began with handwashing, as we would eat the meal with only our right hand, which is customary there.  We decorated with the colors of Pakistan; green and white.  We also breathed in the fragrance of jasmine, which is the national flower of Pakistan.  A soccer ball was also part of the décor, not because it is the national sport (which is cricket), but because Pakistan makes them for the rest of the world.

Our first course was shami kababs, a delicious patty style, kebab made of chicken and yellow split peas.  They were soft and flavorful and perfect when dipped into the green coriander chutney, served as an accompaniment.

The main course, chicken karahi  (chicken curry), was served with raita, a creamy yogurt mixture.  It is a cooing agent for the spicy curry.  A kachumber salad made with cucumbers, tomato, onion and fresh herbs was also part of the main meal.  It was dressed simply, with lemon juice, making it extremely healthful.  It was sprinkled with a spice mixture called chaat masala, that was tangy and spicy, at the same time.  Aside from being used on this salad, chaat masala is also loved on hard-boiled eggs and fruit.  We had fresh, naan bread, which makes just the right scoop to enjoy the salad and the spicy goodness of the chicken karahi.  You can get the naan recipe here.

For dessert we had a dish made for royalty, called shahi tukra.  It was a scrumptious, bread pudding, made from crispy pieces of bread that were fried in ghee (clarified butter) and then smothered in a rabadi or milk sauce, flavored with saffron and cardamom.  The whole dish was garnished with three different types of nuts.

After our meal, we sat back on our soft cushions and contemplated how different things would have been had the British chosen not to make a partition, leaving India whole, as it was in the past.

We then watched the documentary, He Named Me Malala.  This film is about the young Pakistani girl, Malala Yousafzai, who was shot in the head and nearly killed by the Taliban for going to school.  She is the youngest ever Nobel Peace Prize Laureate and a superstar advocate for girls education and children’s rights.  I leave you with a few of her famous quotes.

“We realize the importance of our voices only when we are silenced.”

“When the whole world is silent, even one voice becomes powerful.”

“One child, one teacher, one book, one pen, can change the world.”

Until next time,

Warmest regards,

Darlene

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How this mysterious country got its name is not completely known.  The most common theory comes from the Nepali scholar, Rishikesh Shah, who says that the ancient chronicles report it was named after a sage, Ne.  He was believed to come to the area for meditation and later became the protector or “Pala” of the land.

Nepal is nestled between two massive countries; China to the north and India to the south.  It has two other close neighbors, Bhutan and Bangladesh, but their borders do not touch.  This landlocked country does not celebrate an Independence Day, as it was never technically colonized by another nation.  In 1923, Britain recognized the absolute independence of Nepal.  Between 1846 and 1951 the country was ruled by the Rana family.  In 1951, the king took over all the power and proclaimed Nepal his constitutional monarchy.  The monarchy was abolished in 2008.  The earliest recorded history dates back some 2800 years, when the Kirantis (a Mongolian tribe) arrived in the Himalayan territory.  However, it is the Newars who are considered to be the most indigenous people.  They come from what is now known as the Kathmandu Valley, which holds many legends of Nepal. One of which is the legend of Yeti or the abominable snowman.  Yeti is described as an ape-like creature bigger than a human that lives in the Himalayas.  There have been reported sightings but never a capture, so the folklore remains.  Kumari’s  are real, female child goddess and a big part of the Newar culture.  These girls have to meet very strict criteria and are chosen between the ages of 2 to 4.  It is a great honor to be chosen and it is believed that just laying eyes on a Kumari will bring good luck.  Since the migration of the Newars, all sorts of tribes made their way to the region.  Many different dynasties ruled the land over time.  Today, Nepal is a multiethnic, multiracial, multicultural, country. It is also multi religious, with the majority being Hindus followed by Buddhists.  In fact, Buddha’s birthplace is Lumbina, Nepal, dating back to circa 563 B.C.  Nepal is also a multilingual country.  The national language is Nepali, however over 120 languages are spoken.

Nepal is one of the least developed nations on earth.  Many countries have provided economic assistance to this isolated nation.  It is poor, with nearly half the population surviving on just one dollar a day.  Nearly 75 percent of the land is mountainous.  Nepal is home to eight of the ten largest mountains in the world.  This includes the majestic towering peak of Mount Everest, the tallest in the entire world, at 8,850 meters.  The local Sherpas (an ethnic group in eastern Nepal) call it “Chomolungma” which translates to “Goddess Mother of the World.” The word in Nepali is “Sagarmatha” which means “Forehead of the Sky.”   Many have lost their lives trying to scale the tallest mountain in the world.  Apa Sherpa holds the record for scaling it, and did so, an amazing, 21 times.

Nepal is home to the largest concentration of UNESCO World Heritage sites.  Eight are cultural sites and located mostly in the Kathmandu Valley.  A few of the sites are considered to be the most sacred pilgrimage sites for Buddhists and Hindus alike.  Two are natural sites and National Parks which house a huge array of plant species, bird life and exotic animals.  The Chitwan Park is known for its jungle safari, where you can encounter crocodiles on the lake and take cultural tours on the lifestyle of the Chitwan people.  In the Sagarmatha Park, is where you can encounter rare species of exotic animals like: snow leopards, pandas and lynx, to name a few.

Nepal does not have many natural resources.  Agriculture employs two thirds of the nation but only accounts for one third of the GDP.  They are the number one producer in the world of mustard seed and third in the world for ginger.  Tourism plays an important role in the economy, although political instability has taken its toll on this sector.  The many rivers and plentiful snowfall in the region have massive potential for providing hydro-electric power, which Nepal dearly needs.  In most parts of Nepal, electricity, is only available for half the day.

As we look into the cuisine of this intriguing nation, it is quite regional according to the topography and what is available, based on the soil and climate.  Often culinary choices are determined by culture, ethnicity, and religion.  Yet, some dishes are found everywhere.  The national dish of Nepal is called, dal bhat.  Dal is a lentil soup. This is served over a grain called bhat, which, based on the region, could be rice, roti, a flat bread, or a porridge, made from other types of grain such as buckwheat, barley or millet.

Generally speaking, Napali’s food has Asian, Tibetan, Indian and Thai influences.  For example, Tibetan style dumplings with Nepali spices called Momos, are one of the most loved snacks. These delicious treats can be made with buffalo, goat or chicken and there is a vegetarian variety as well.  Cow, is the national animal of Nepal and considered sacred.  It is not consumed for its meat, only for dairy.  Fish is also available in the lakes and rivers.  Curries, or tarkari are very popular, as are pickled vegetables, called achars.  Vegetables often accompany the dal bhat in the form of a curry.  Sag, which are sautéed greens, like mustard greens, flavored with Nepali spices are also widely consumed.  The most common herbs and spices in Nepali cuisine are: garlic, ginger, coriander, turmeric, cumin, Szechwan pepper, fenugreek seeds, sesame seed, mustard seed and chili powder or fresh chili.  Nepalese food is spicy, in both flavor and heat.  Mustard oil imparts an interesting dimension to their food.  Only about half the population consumes alcohol.  It is typically spirits, made from millet or rice.  Tea is the most common beverage followed by buttermilk.

Common vegetables found in Nepal are: potatoes, green beans, cucumber, tomato, cauliflower, cabbage and pumpkin.  Fruits include: mandarin oranges, limes, lemons, Asian pears, pomelos and mangoes.  Chow Mein is another Nepali favorite and packaged, instant noodles have become extremely popular.  The Nepali people also love sweets.  For dessert they have a unique treat that is circular, called sel roti (yes, fried dough.)  That is a crowd favorite during festivals and holidays.

So let’s enjoy a Nepali meal:

The Menu

Starter

Chatamari (Nepali Pizza)

Main Course Thali

Dal Bhat (Red Lentils and Rice)

Served with

Chicken Tarkari (Curry Chicken)

Cauli Aloo (Cauliflower and Potato Curry)

Kaakroo Ko Achar (Cucumber Pickle Salad)

Bhogate Sadeko (Grapefruit and Orange Salad)

Dessert

Peda (Milk Candy)

We set the scene by stringing prayer flags from the ceiling, in the form of a mountain peak representing Mt. Everest.  Our place settings were crimson, Nepal’s color of the world's only non-quadrilateral national flag and we decorated with Buddha and Hindu figurines.  We burned incense and scattered petals of various flowers to represent the rhodendron, the national flower of Nepal.

We began with a street food called chatamari, often referred to as Nepali pizza.  This was a real hit.  I made two versions: one with buffalo meat and one vegetarian.  The crust of the pizza is made with rice flour and then topped with spices and meat or vegetables.  It is then topped with an egg, cooked all at the same time, for about eight minutes.  It was unlike any pizza we had ever tasted.  The exotic spices and crunchy, rice crust, made it unforgettable.

For the main meal, we served it thali style.  Thali is a very popular way of eating, which consists of a large, round platter with rice stacked in the middle and surrounded by a variety of  dishes.  It is  eaten with only the right hand.  We put our palms together and we said “namaste.”  This is a common greeting in all of Nepal which literally means, “Bowing to you.”  In Hinduism, it has a spiritual importance which reflects a belief that the divine and soul are the same in you and in me.  So, “namaste’s” deeper meaning is, “I bow to the divine in you.”

Our thali had steamed, white rice in the middle and was surrounded by a lentil soup;  the national dish, dal bhat.  One can easily see how satisfying these dishes would be when mountaineering in the Himalayas.  I understand this is the main meal served on the trek to the Everest base camp.  It is so important in fact, that often climbers rate each day’s trek by the number of servings to complete the task. “ Is it a two dal bhat climb or four, for a really hard climb?  It is a perfectly balanced meal used to fuel the climbers in the Himalayas as well as everyday folk in Nepal. Our dal was made with red lentils and all the rich Nepali spices.  We loved it!

Our thali was also served with a chicken tarkari.  This tarkari  or curry, had similar spices in it as the red lentils.  However, the chicken  is first stir fried and then braised in a stock.  This resulted in a super tender and flavorful chicken curry. awesome with the steamed rice.

Next on the thali was an achar; a cucumber pickle salad.  This achar is meant to cool the palate from the heat of the Nepali dishes, although it has a bit of spice as well.  The coolness comes from the cucumber itself, along with splash of lemon and dollup of yogurt.; another wonderful Nepali dish.

Cauliflower and potato aloo followed.  The cauliflower is cooked dry, along with potatoes, allowing the water in the vegetables to be released.  It is flavored with cumin, ginger, fenugreek and chili.  The trick is to get the cauliflower and potatoes cooked through without them becoming mushy (which is why it is cooked without water).  The result was tender morsels packed with tons of flavor and heat.

I think this last dish on the thali was my favorite.  It was a grapefruit and orange salad.  It too had the Nepali flavors that we have come to enjoy but it had a sweetness to it as well.  It was the perfect accompaniment to the other dishes on the thali.  It had yogurt in it, with toasted sesame seeds.  Mustard oil flavored the fenugreek seeds and also the turmeric.  It does indeed impart a wonderful flavor.

For dessert we had peda.  This is basically a milk candy made from sweetened condensed milk (or by making your own sweetened condensed milk) and cooking it until it turns into a candy.  It is then rolled into bite size pieces and garnished with a pistachio nut.  These treats are loved as a dessert with tea but also are considered a gift for the many Hindu gods.  We loved them too!

Nepal suffered a horrific earthquake back in 2015.  They are working on rebuilding their infrastructure (which was not very well developed before the quake.)  The 7.8 magnitude quake killed nearly 9000 people and injured another 22,000.  It demolished more than half a million homes. They continue to receive aid from many nations to help rebuild after their catastrophic losses.  They also are holding a series of elections for the first time in 20 years.  They are being held in three phases, the last one scheduled for September 18^th of this year.  Millions are participating.  We hope that whoever is elected, they will continue to rebuild this most extraordinary nation and live in peace.

I  leave you with a few Nepali Proverbs:

“Half a loaf is better than no bread”

“Fruits of labor are always sweet.”

and

“If you do right things, you don’t have to worry.”

Until next time,

Namaste

Darlene Longacre

How Oman was named remains a bit of a mystery.  The area was called Mazoon, which stems from the word muzn, which means, “heavy clouds which carry abundant water.”  The name Oman is thought to originate from the Arab tribes who migrated there from the Uman region of Yemen.

Oman is the oldest, independent state in the Arab world.  The official name is, The Sultanate of Oman and it is one of the few countries in the world that is run as an absolute monarchy.  The Sultan, Qaboos bin Said al Said, has been the leader of Oman since 1970.  He is the longest serving leader in the Middle East and the fourth, longest reigning monarch in the world.

Oman is strategically located at the mouth of the Persian Gulf.  Its neighbors are: United Arab Emirates to the northwest, Saudi Arabia to the west and Yemen to the southwest.  It also has two exclaves, territories called the Madha and the Musandam, which are surrounded by the United Arab Emirates, on their land borders and with the Strait of Hormuz and Gulf of Oman, forming their coastal boundaries.  Oman shares marine borders with Iran and Pakistan.  The coastal border is the Arabian Sea on the southeast and the Gulf of Oman, on the northeast.  It is made up of towering mountain ranges, vast deserts and about 2000 miles of coastline.

Oman has a fascinating history, as the area was a key place for trade for thousands of years.  Recent discoveries in Oman have shown pre-historic, human habitation dating back over 125,000 years.  Some stone tools found, resemble those made by humans in Africa, during the same time period.  Oman is home to several UNESCO World Heritage Sites.  A couple of these sites date back some 5000 years.  They are called tombs but possibly could have been silos, as no human remains have been found.  They are made of stone and shaped like a bee hive.  There is a sense that there is much more yet to be discovered in the mountains of Oman.

Ancient civilizations traversed through the deserts of the Middle East to Mesopotamia (Iran and Iraq).  The camel caravans would carry incense, an extremely important product of antiquity.  Oman is one of the few places in the world where frankincense trees grow.  The Land of Frankincense is one of the world heritage sites.  Additionally, ships carried copper and other various minerals by sea.  Omanis often get credit for being some of the best shipbuilders in the world.

Due to its strategic location, the region was impacted by several invaders.  These included, other Arab tribes, Portugal and Britain.  Oman at one time even had its own colony, which included the island of Zanzibar, off the east coast of Africa and was the place where Oman became wealthy from the slave trade.  Oman also has oil wealth and reserves which it began exporting in 1967.  It has tried to have a diverse economy that is not solely based on oil and gas.  The economy has focused on tourism, fishing, mining and agriculture.  The main crops grown in Oman are dates, limes, tomatoes, eggplant, bananas and carrots.  Its most fertile land is found along the coast in the northeast.

Oman is a Muslim country and governed by Shari’a law.  Most of the Muslims adhere to the Ibadi sect of Islam, while the remaining are either Sunni or Shia.  The Sultan is a member of the Ibadi community, however, the government does not give official preference to any particular religious group.  Despite being a Muslim country, they allow freedom of religion and prohibit discrimination of individuals on the basis of religion.  About five percent of the population is Christian, Hindu or Buddhists; mostly non citizen immigrant workers.  Arabic is the official language in Oman, although English is also spoken.  In the capital city of Muscat, the Sultan Qaboos Grand Mosque was completed in 2001, built from 300,000 tons of Indian sandstone.  It has a capacity of 20,000 worshipers.  It is a popular tourist destination because of its beautiful architecture.

In the mid 20th century and up until the 1970s, Oman was basically shut off from the outside world, until the current Sultan overthrew his father in a bloodless coup.  Since that time, the country has opened up in all sorts of new ways.  Prior to 1970 Oman basically had no national infrastructure.  There were no hotels in Oman, yet today there are hundreds.  Back then, Oman had only six miles of paved roads whereas today there are over 3800 miles of paved roads.  In 1970, only three primary schools existed for just 1000 boys. Today, there are well over 500,000 kids (boys and girls) in over 1000 schools.  Education is free up until the higher education level.  Today the country has been totally transformed.

The Sultan is often called a Renaissance man, for his transformation of a nation in so little time.  Despite being run as an absolute monarchy, he is not considered a dictator.  He has developed a constitution, as well as two houses of Parliament.  A recent change in the constitution gives the lower house even more power.  The Parliament consists of both males and females from all over the country.  The Sultan is loved in his country and highly respected.  The biggest concern in Oman is who will succeed the Sultan, as he has no children of his own.  He recently spent eight months in Germany for an undisclosed medical condition.  When he returned, the country erupted in celebration.

As we look into the cuisine of this most interesting country, it is clear that they have many wonderful influences.  Located along the spice trade route, their cuisine is loaded with the best and most expensive spices like: saffron, cardamom, cloves and cinnamon, to name a few.  Oman was responsible for bringing clove to the island of Zanzibar.  The main influences come from Persia, India, Asia, and East Africa along with her neighbors.

In Oman, the cuisine is regional, however, most dishes have some element of curry, cooked meat, and vegetables.  Seafood, is of course, very popular along its long, fertile coastline.  Rice is a staple. Omani cuisine is full of different biryanis and machboos, (Middle Eastern rice with meat and spices) but it also has its own unique element of beaten or mashed rice.  This is rice that is cooked a very long time along with other ingredients, like chicken, to the point where it becomes like a porridge.  Soups are also common and typically made with chicken, or lamb and vegetables.  One element in the cuisine that is quintessential Omani, is the dried lime or black lime.  The lime, which originally came from Malaysia, is dried in the sun until the shell becomes rock hard and the interior is a gummy black.  This dried lime adds an intensive, citrusy, earthy, almost fermented flavor, to many of their dishes.  It is a beloved ingredient in Persian cuisine and other Middle Eastern cuisines.  In Oman it is called loomi.

Shuwa is considered to be the national dish and requires a distinctive, underground pit.  It is a time intensive dish that usually takes a few days and is reserved for special occasions.  It is typically made with beef, lamb, goat or camel, with a mixture of spices and oil and then wrapped in banana leaves and placed in the pit.  It is served over a massive platter of rice.  It is a big production, in both the preparation and in the enjoyment of the feast.  Alcohol is available in Oman but requires a special license, proving that you are spending less than ten percent of your income on it.  Pork is strictly forbidden.

So let’s eat an Omani meal:

The Menu

Starter

Balah, Juz and Kahwa (Dates, Nuts and Coffee)

Salad

Omani  Salata (Omani Salad)

Main course

Paplou Hasa’ (Fish Soup)

Madrouba (Beaten Rice & Chicken)

served with

Khubz (Omani Thin Bread)

Dessert

Halwa (Sweet)

We set the scene with a special coffee pot called a dallah.  For this meal, we were honored to have my sister and her husband as our guests.  We began by saying, “As-salem alaykum”, which means “Peace be with you,” in Arabic.  Coffee and dates are the ultimate form of hospitality in Oman.  The hot Omani coffee is served in little cups without handles called fenjans.  The coffee is lightly roasted and ground with cardamom and often times rose water is added to the mix.  Dates are served as a sweetner for the coffee.  Your coffee will be constantly refilled until you shake your cup vigorously, signalling that you have had enough.  You will be offered coffee and dates just about everywhere you go in Oman.  We began our meal with coffee and dates, both fresh and dried, along with some nuts.  It was the first time we had ever had a fresh date and we loved the crunchy texture and sweetness.

For the dinner setting we included a rug, as sitting on the floor and eating with your right hand is how food is enjoyed by the locals in Oman.  An Arabian horse figurine was placed, since they are believed to have originated in Oman and Omanis are known to be some of the best, Arabian horse breeders in the world.  Dried limes and spices were also positioned, along with a incense burner filled with frankincense.  I don’t think I ever had the privilege of smelling frankincense before and it turned out to be a lovely, earthy scent that we all enjoyed.  Pictures of elaborate carved doors were also added, as they were one of the things I loved so much about our trip to Stonetown in Zanzibar.  (I really wanted to bring back a set of carved doors,)  I loved them, and it turns out Oman is full of them.  Even the smallest, most unassuming abode, will be graced with a spectacular entry door.

Our next course was a spicy cirtusy seafood soup called paplou.  It was made with those dried limes and fresh lime juice, which was a perfect balance to the spiciness of the broth.  There are many variations to this dish but generally speaking it will contain, black lime, onions, tomatoes, turmeric, chili and fresh tuna.  It is served over a scoop of basmati rice.  We loved it!

Next were three dishes served communally, all at the same time.  It was a simple Omani salad that  had cucumbers, tomatoes, onion, parsley and mint but what made it unique was the addition of preserved lemons.  These are like a pickled lemon and added a unique element to the salad.  This was another keeper, everybody loved the salad; simple and delicious.

The main course was called madrouba, which literally translated means, “beaten rice.”  Despite the long cooking time, this dish is pretty easy to make and will infuse your kitchen with wonderful scents.  It has many spices but is not a hot spicy dish at all, it is simply a flavorful one.  It was enjoyed alongside Omani bread called khubz which is simply made with flour, water and salt.  It is cooked on a stainless flat surface above a hot flame where the dough is just lightly touched to the surface resulting in a very thin almost lace-like piece of bread.  The bread is not flipped but removed from the pan with what resembles a paint scraper.  It was very delicious hot off the grill.

For dessert, we served a small bowl of Halwa.  This is a gelatinous, sweet dessert made mostly of sugar and water and then flavored with saffron, cardamom and nuts.  It was a lovely end to our delicious Omani meal that left us wanting more.

As we say goodbye to this peaceful Middle Eastern nation, that has essentially no terrorism or crime, I leave you with a quote from His Majesty, Sultan Qaboos bin Said Al-Said:

““The path we have followed in our foreign policy over the past decades has shown itself to be both sound and effective, with God’s guidance.  We are committed to this approach, which supports justice, peace and security, and tolerance and love; which calls for international cooperation in order to reinforce stability, promote growth and prosperity and tackle the causes of tension in international relations by producing just and permanent solutions to critical problems; which fosters peaceful co-existence between nations; and which generates well-being and prosperity for the whole of mankind.”

Until next time,

Shukran (thank you)

Darlene

The name Norway comes from the old Norse words, “nordr” and “vegr.” The words mean, “way to the north” or “northern way;” because of its very northern location.  In fact, it is the most northern country in all of Europe. Today, the Norwegians have two official names, “Noreg” in Nynorsk and “Norge” in Bokmål.  Norge is used most often.

Norway is a Scandinavian country and shares a long, land border which includes the Scandinavian mountains with Sweden.  It also has a border with Finland and Russia, to the north.  The Skagarrak Strait, lies between them and Denmark is to the south.  Norway has an extensive coastline on the west, along the North Atlantic Ocean and the Barents Sea.

Norway is run as a constitutional monarchy.  The current King is Harald V.  Norway was ruled by Denmark for some 400 years and was also part of Sweden.  They have, in essence, two independence days; one, when they gained independence from Denmark, in 1814 (however it was for a very brief period of time) then, they were given to Sweden by the victors of the Napoleonic war and finally regained their independence on June 7^th, 1905.

During World War II, Norway was invaded and occupied by Germany.  Norway was one of the signers of the North Atlantic Treaty in 1949 and was a founding member of the United Nations. The first UN General Secretary, Trygve Lie, was a Norwegian.  Norway is not part of the European Union, although it has been voted on a few times.  Their currency is called the Norwegian kroner.

Most of Norway’s population are Norwegians; a Germanic ethnic group, plus Sami, which makes up 94 percent of the population.  The rest are immigrants from other countries. especially European.  Oslo is the capital city, known for its beautiful green areas.  It is the most populous city in Norway.  It was founded back in 1040 as a trading place.  It is usually rated as one of the best places to live, in terms of quality of life, despite the high cost of living.  The official languages are Bokmal and Nynorsk Norwegian, but Sami, and Kven are also spoken.  English is taught as a second language.  The religion of Norway is mostly the Evangelical Lutheran Church of Norway with nearly 80 percent of the population making it their affiliation.  However, only about ten percent attend services on a regular basis.  The rest are a mix of religions, with Catholicism being second.

Norway is one of the few countries in the world with fjords – long narrow inlets in the coastline, with deep sides or cliffs, formed by glaciers, millions of years ago.  In fact, two of them are UNESCO natural world heritage sites; the spectacular West Norwegian Fjords, Geirangerfjord and Nærøyfjord.  Norway’s coastline is estimated to be 18,000 miles when you count the 1,190 fjords or 1600 miles if you don’t.  The Vikings (who ruled the country during the Viking Age between 800 and 1066 AD) built boats to navigate these unique inlets. Almost all of Norway is high ground. They have a wonderful road system and have the longest tunnel in the world, the Lærdal Tunnel, which is 15.2 miles long.  There are many beautiful bridges over deep fjords, as well as a major ferry service and numerous tunnels under the mountains.

Two-thirds of the country is tundra, rock or snowfields, and one-quarter is forested, as a result, good agricultural land is hard to come by.  Less than three percent of Norway is cultivated, and those areas are in the southeast and in the river valleys. The mountains of Norway are rich in minerals and they have large offshore reserves of petroleum and natural gas. Norway ranks 15^th in the world in oil production and is the greatest reason for the countries enormous wealth.  They have the largest sovereign wealth fund in the world, worth just shy of one trillion dollars.  The lower price of fuel of late, has been a burden on their economy, and they made their first ever withdrawal from the wealth fund in 2016.

Although Norway is far north, the climate is not as cold as one might expect.  The North Atlantic Drift brings warm, damp, air to the whole country.  It is generally cooler inland and to the north, where winters are long and accompanied with much snow.  From late May to late July, the sun never completely dips beneath the horizon in areas north of the Arctic Circle. This is how Norway got its nickname, "The Land of the Midnight Sun."   The rest of the country experiences up to 20 hours of daylight per day.  It is just the opposite in winter, when from late November to late January, the sun never rises above the horizon in the north, and daylight hours are scarce in the rest of the country.

Norway is known as a spectacular place to see the “Aurora Borealis” or, “The Northern Lights.”  They say they are most active around the equinox in both fall and spring.  Of course, there are never guarantees to witness Mother Nature’s grand creation but your odds are pretty good between the hours of 9:00pm and 1:00am in the far north, when the sky is clear and dark.

The north is also home to the indigenous people called the Sami or Lapps.  They have lived in the Artic region for thousands of years.  About 50,000 to 65,000 call Norway home.  There, they keep their unique culture, language and traditions alive, including reindeer husbandry.

As we look into the cuisine of Norway, it is largely influenced by its coastal location.  Fish is the heart and soul of Norwegian cuisine.  They poach it, smoke it, grill it, fry it, salt it, dry cure it and boil it with a huge variety of seafood.  Smoked salmon is for what Norway is the most famous. They are the second largest exporter of seafood in the world, after China.  They even introduced the Japanese, to salmon that could be eaten raw for sushi and sashimi.  Fish soups, pickled herring and gravlax are all very popular dishes. The Norwegian population is among the healthiest in the world, as diet plays an important role.  Game meats like reindeer, goose and duck are also loved foods in the country.

Norway, despite its riches today, before 1905 had a rather substandard standard of living.  They only had a small number of ingredients to work with and porridge was often the only meal available and was eaten two to three times a day.  Since there was not much agricultural land, they had a hard time feeding the population.

Bread is usually dark and made of rye, as it grows easily in Norway.  These breads are often used to make open face sandwiches, called smorebrod.  They also have an interesting bread called lefse that is made of potato and is thin like a crepe.  This is often sprinkled with cinnamon and sugar and a favorite at Christmas time.

Dairy is also very important in Norway and they are huge milk drinkers.  The average Norwegian consumes 40 gallons of milk per year.  Jalsberg cheese is a big export item for them as well. State controlled, independent dairies, make a myriad of cheeses that are loved around the world.  Potatoes are the most popular vegetable and apples, rhubarb and berries are used in all sorts of delicious creations.  Dill and caraway, thyme and oregano are the favorite seasonings, as they grow wild.  Shredded horseradish is also a staple, as is mustard, especially on salmon.

So let us enjoy a Norwegian meal:

The Menu

Starter

Gravlax (Cured Salmon)

Salad

 Hvitkalsalat (Coleslaw)

Main Course

Krabbelag (Seafood Feast)

Dessert

Kvæfjordkake Verdens beste (World’s Best Cake)

We set the table in blue, red and white; the colors of their flag.  We placed elk antlers as the centerpiece, since the elk is a national symbol, (although they call it a moose.)  Purple heather was added, as it is the national flower, as well as a whale, home to their seas.  A reindeer cup represented the Sami population and reindeer herding, and an anchor, symbolizing their seafaring heritage.  A King’s crown and a penguin were also included, as there is a penguin, named Nils Olav III, who is a member of the King’s Guard and the only penguin in the world to be promoted to Brigadier.

We began our first course of gravlax; delicious salmon that had been salt and sugar cured in lemon zest and dill for several days.  The result was amazing, almost candy like, and was served with a mustard aioli alongside.  We enjoyed it with a toast “Skal” pronounced “Skawl” which means “cheers.”  We clinked our glasses with shot of Aquavit, a famous exported liquor made from potatoes and flavored with caraway seed or star anise.

For the main course, it was a seafood feast called Krabbalag.  All the seafood (lobster, crab, shrimp, mussels and clams) were boiled with potatoes and corn and flavored with thyme and dill.  Mayonnaise and drawn butter were accompaniments.  This meal is typically enjoyed in a rustic environment; outside with all the seafood dumped on the table covered with butcher paper, for everyone to grab a piece, crack it and savor.  I made this feast for my father’s 90^th birthday party, some 40 people and it was loved by all!  It was served with a coleslaw, made a few days ahead, marinated with sugar and vinegar, imparting it a lovely sweet and sour flavor.

For dessert, I just had to make the cake called, “The World’s Best.”  In Norwegian, it is called, Kvæfjordkake Verdens beste.  It was awesome!!!  Basically, it is a pound cake covered in meringue, similar to New Zealand’s pavlova.  It is then layered with cream and fruit.  I used bananas and strawberries, but you can use whatever fruit you like.  It was topped with toasted almonds; which, was, literally, the icing on the cake!  Best in the world, for sure!

As we say goodbye to Norway, I have to wonder what makes it the world’s happiest place?  Perhaps it is the free education, offered from elementary school through college, or 25 days of vacation paid leave per year, or a year’s paid maternity leave, or three months paternity paid leave, or free healthcare, or a generous pension and low unemployment?  I am sure these things factor in, however they do pay for these privileges, with high taxes.  It may also be all the outdoor activities Norway has to offer.  They are renowned for their winter sports, having hosted the Winter Olympics twice.  They also have fishing, kayaking, camping, hiking the list goes on and on.  They have a saying in Norway “There is no bad weather, just bad clothes.”

If you ask a Norwegian, they will likely tell you they find happiness in the way they help each other.  They have each other’s backs, and a true sense of community, which brings comfort and joy to all.

Perhaps I should spend some quality time in Norway, to help me truly figure it out!

Until next time,

“Hah  ehn gooh  dahg” (Have a good day”)

Darlene
 

Nicaragua’s nickname, “The Land of Lakes and Volcanoes,” is a good description of this beautiful Central American nation.  The actual name of Nicaragua is believed to stem from Nicarao, the name of the people who inhabited the area on the shores of Lake Cocibolca, (now called Lake Nicaragua) when the Spanish conquest first arrived.  This name, Nicarao, combined with the Spanish name for water, agua, is how the country got its name.

The country has two land neighbors; Honduras to the north and Costa Rica to the south.  Its eastern border lies along the Caribbean Sea and its western border along the Pacific Ocean.  Lago de’ Nicaragua or Lake Nicaragua is located in the southwestern area of the country.  Aside from this massive lake there is another large lake called Lake Managua.  Additionally, the area has over 400 volcanoes.  Nicaraguans use steam from their many volcanoes as geothermal energy.  They also are home to the “Dual Volcano.” It is the only volcano in the world that is fed by two different magma flows. The area also has many lagoons and rivers in the region.  Additionally, there are small islands, called cays, located in the Caribbean Sea.

The country is made up of three geographical regions: the pacific lowlands, in the west, the Caribbean lowlands, in the east (also known as the Mosquito Coast) and the central highlands, located between the two.  When the Spanish arrived in the early 1500s, there were three main tribes residing in these areas, each, its own monarchy, headed by a chief.  Many of these indigenous people later died from diseases the Spanish brought over, as well as from tribal wars.  Today the population of Nicaragua is mostly mestizo, about 17 % white, 5% Amerindian and 9% black. The black population lives mostly on the east coast where the community primarily speaks English and Creole.  For a time, from 1633 until 1860, the British controlled this area on the east coast.

Managua, the most populous city and also the capital, is located on the southwestern shore of Lake Managua.  The total population of Nicaragua is just over six million. The population is young and has one of the healthiest growth rates in the region.  Most Nica’s, as they are called, live in urban areas.  This is a good thing since they do not have addresses in Nicaragua.  People get their mail based on their proximity to a known landmark.  Spanish is the official language, although English, Creole and indigenous languages are also spoken. The literacy rate is 82 percent and education is compulsory for only six years.

Nicaragua gained independence from Spain in September of 1821, however they then became part of the Mexican Empire.  Eventually Nicaragua gained complete independence on April 30, 1838.   Independence, however, brought years of conflict between the conservatives and liberals.  There was even a brief time an American, named William Walker, decided to take control of the country and declared himself president/dictator, with the idea of annexing the region to the United States as a slave state.  This occurred from 1856 to 1857.  He was forced out a few years later.

The Somoza regime was Nicaragua’s longest lasting hereditary, military, dictatorship and ruled there for 43 years.  After a few other leaders, it was the Sandinistas who took charge, which eventually led to the counter, revolutionary forces (who were financed and trained by the U.S. CIA.)  They were called the Contras, which led to the “Iran-Contra” scandal during President Reagan’s administration in the USA.  The U.S. had concerns with the country’s ties to Cuba, Venezuela and Russia.  Over the years, millions of dollars in aid were given to the government, especially after Hurricane Mitch in 1988, which was one of the worst hurricanes in their history.  There has been massive corruption over the years, leaving nearly half of Nicaragua’s people living in poverty, on only $2 a day.  Despite strong opposition from the U.S. and stifling embargos, Daniel Ortega (a known Sandinista), won reelection.  Today, the country maintains relations with the U.S. and its rivals, such as Iran, and Venezuela.  Despite apprehension concerning Ortega’s leadership, he has taken Nicaragua to new heights.  Nicaragua was recently listed on the happiness index, as the top country on the rise for happiness in the last decade.  The people in the county believe things are getting better.

Tourism is an important piece of Nicaragua’s growing economy.  Each year, for the past decade, it has grown some ten percent.  Nicaragua’s west coast is known worldwide for its spectacular surfing beaches.  Lake Nicaragua is also a huge tourist attraction.  Kayaking through spectacular islets and hiking volcanoes are also tourist attractions.  Coffee tours are trendy, as Nicaragua is a big exporter of coffee.  Other exports include: beef, shrimp, lobster, tobacco, sugar, gold and peanuts and textiles and apparel are on the rise.  Nicaragua is part of the CAFTA-DR, a free trade agreement that has been a major contributor to their growth.

Nicaragua is filled with natural beauty and extremely, warm and hospitable people.  The city of Granada was the first city to be settled by the Spanish and has some of the most well-preserved Spanish, colonial style architecture.  Leon is another popular, city destination.  It used to be the capital city, up until 1857, and is home to the National University.  It is also home to the Ruins of Leon Viejo, dating back to the 16^th century.  This site is Nicaragua’s only UNESCO World Heritage site.  Nicaragua is a laid back country and one that is among the safest to visit in the Central America. While it is replete with volcanoes, rainforests, mangrove forests, beautiful islands and spectacular beaches, it is, nonetheless, the friendly locals that will leave you with the fondest memories.

As we look into the cuisine of Nicaragua, or “La Comida Nica” (as they call it), is a Latin creole mix of indigenous and Spanish dishes.  Corn, rice, beans, plantains, yucca and pork are all common ingredients, as is seafood, along the coast.  They have an extensive variety of tropical fruits, which they incorporate into their diet.  Nacatamales are their national treasure.  They fill their tamales with meat, vegetables, olives and prunes and wrap them in banana leaves.

So let’s enjoy a Nicaraguan meal:

The Menu

Starter

Quesillo (Corn Tortilla with Melted Cheese)

Salad

Vigoron (Yuca, Pork Rind and Cabbage Salad)

Main Course

Nacatamales (Nicaraguan Tamale)

Served with

Gallo Pinto ( Red Beans and Rice)

Dessert

Buneulos de Yuca (Cassava Donuts)

We set the scene with the colors of the Nicaraguan flag; blue and white.  The blue represents the two coasts and the white symbolizes peace.  We placed a Saint candle on the table, as nearly every village in Nicaragua has a named, village Saint and all the festivities to go along with it.  We also included a cross, as most of the population is Roman Catholic.  Also a baseball bat was added, since it is the national sport (even beating out soccer, another very popular sport there.)  Also we included an ear of corn, as it is such an important staple ingredient.  Many drinks are made from corn as well as their tamales and tortillas.  Lastly we placed a banana leaf along with some coffee beans.

We began our meal with a toast, “Salud”, which means, “Cheers” in Spanish followed by, “Buen Provencho”, which means,”Bon Appetit.”  The appetizer was called quesillo, which means “little cheese. “ The tortilla surrounded a soft, white cheese that goes by the same name.  It is somewhat similar to mozzarella cheese and it is then topped with picked onions, and sour cream and vinegar.  They are usually served at a roadside stands in a thin, plastic sleeve; warm cheese in a tortilla, simply magnifico!

We then savored another very popular dish called Vigoron.  It is believed that this dish was developed in Granada, Nicaragua by a woman who went by “La Loca” or “Crazy Woman.”  She named the dish Vigoron, after seeing a poster advertising an early medicinal tonic, back  in 1914.  This dish consistis of a salad, known as curtido, that has cabbage, tomatoes, onion, chili pepper and lime, then boiled yuca root and fried pork belly or pork rinds are added. We loved it!

For the main course we had the famous nacatamales.  The masa is somewhat similar to a regular, mexican style, tamale masa however, they use a bitter orange in it.  The filling is typically pork with rice, onion, pepper, potato, green olives and prunes.  The meat  is seasoned with anchiote.  The biggest difference in this dish and a traditional tamale is that this tamale is wrapped in a banana leaf instead of a corn husk.  This imparts a wonderful flavor to the tamale.  The banana leaf is secured with twine and then the tamale is steamed to perfection.  (You do not eat the banana leaf).  This nacatamale was very filling but we managed to enjoy it with the gallo pinto; another staple dish of rice and beans mixed together.  It is typically made with day old rice and small, red kidney beans.  It is flavored with garlic, onion and  chicken stock and fried together for a delicious side dish.  Often in Nicaragua, gallo pinto would be a main dish, as opposed to a side, offering the balance of protein with carbohydrates, for an inexpensive, yet robust, meal.

For dessert we took the hot and syrupy, cassava donuts, called Buneulos de yuca along with a nice, strong cup of coffee outside, into the night air.  We wanted to see what constellations we could find.  In Nicaragua, you can see 86 of the 88 constellations.  It was a beautiful, clear summer night and a perfect ending to our Nicaraguan meal.

Until next time,

Muchas Gracias! (Thank you, very much)

Darlene Longacre

The name Kuwait comes from the Arabic words “akwat” and “kout”, which translates to “Fortress built near water.”  Kuwait is a small emirate on the Arabian Peninsula, located in the northwestern corner of the Persian Gulf.  Her neighbors are Iraq to the northwest, Saudi Arabia to the south and the Persian Gulf to the east.  This country is tiny in size, but one of the richest on earth.  The country is run as a constitutional monarchy that the ruling family, Al Sabah, established back in 1756.  What began as a small trading fort, has grown to be one of the most urbanized countries in the world.

Kuwait, in addition to the mainland, comprises nine islands, only one of which is inhabited, called Failaka.  Mesopotamians first settled on this Kuwait island back in 2000 B.C.  The inhabitants were among the world’s earliest maritime traders.  The island was also once occupied by Alexander the Great.  In the eighteen century, Kuwait enjoyed rapid prosperity and became the principle commercial center for the transit of goods between India, Muscat, Baghdad and Arabia.  Kuwait was also the center for ship building in the Persian region. Their vessels were renowned throughout the Indian Ocean and they soon developed a reputation as the best sailors in the Gulf.  They also operated a significant pearl harvesting industry.

In 1899, the Shiekh Mubarak “the Great”, was fearful of a takeover by Turkey, during the time of the Ottoman Empire, and struck a deal with Britain to become a protectorate.  Britain provided naval protection in exchange for Kuwait’s agreement not to enter into treaties with other powers, or admit foreign agents, nor cede any part of its territory, without British consent.  In November 1914, Britain recognized Kuwait as an independent emirate that benefited from British Protection.  In the late 1930s, Kuwait struck oil and as circumstances radically changed due to the country’s riches, a new friendship agreement was signed.  Kuwait gained independence on June 19, 1961.  Sheikh Abdullah Al-Salem was credited for Kuwait’s independence.  After his death in 1965, National Day was created and is celebrated on February 25^th, the date on which Abdullah ascended to the throne, in 1950.  Previously, Kuwait celebrated their independence on June 19.  (Perhaps that date was changed because it is just too hot to have a celebration in June.)

Kuwait is a low lying, arid land, with a desert climate.  It is extremely hot and dry in the summer, which is long, and temperatures range from 108 to 118 degrees Fahrenheit.  Winters are short and can get colder than other Gulf country, due to its northern exposure.  The desert land is mainly sandy and barren.  They suffer from frequent sand and dust storms throughout the year, but they are most prominent from March to August.  There are no lakes or rivers in Kuwait.  There is also very little rainfall, only 2 to 6 inches per year.  Kuwait gets almost all of its water for drinking and domestic purposes from their large and sophisticated desalination plants.  The first plant was established in 1953.  The water is stored in 33 different towers known as the “The mushroom towers,” named for their unique mushroom, shape design.  Each tower holds 3000 cubic meters of water.  They are strategically placed throughout Kuwait City and serve as landmarks for their districts.  The design is so unique that it won the Aga Khan Award for Architecture, in 1980.

Kuwait supported Iraq during the Iran-Iraq war, yet in 1990, Saddam Hussein tried to annex Kuwait with an invasion.  His regime was upset that Kuwait was flooding the market with oil and driving the price down.  A US led United Nations’ coalition was formed that drove out Iraq, and the war was ended in 1991.  February 26^th is celebrated as Liberation Day.  However, the effects of war on Kuwait were horrendous.  Many of the oil fields were set on fire and it took time and effort for Kuwait to return to prosperity.  The oil reserves in Kuwait account for ten percent of the world’s oil and nearly all of Kuwait’s GDP.  Although Kuwait has tried to diversify to be less dependent on the oil revenue stream, it remains dependent even today. They do have a vigorous shipping industry, as well as financial services, but oil is their main income.

The Kuwaiti dinar is the highest valued currency in the world.  The Kuwaitis are generous in foreign, economic assistance through the Kuwait Fund for Arab Economic Development.  They also have a sovereign wealth fund which has directed investments into the United States, Europe and Asia, where holdings are estimated to be $592 billion, in assets.  They are considered to be one of the more progressive Middle Eastern countries regarding free speech and women’s rights.  Although they have a ways to go, women were given the right to vote and to run for elections, back in 2005.  Authorities in Kuwait monitor internet communications and block content deemed offensive.  Press laws prohibit any references against God, the Koran, the Prophet Mohammed and the Emir.

The nation is made up of less than half Kuwaiti citizens, as it has a massive immigration problem.  Many people have sought Kuwait as a place to work and live, due to its incredible wealth.  It is the fourth richest nation in the world.  Being a Kuwaiti citizen has many financial benefits.  They are given an allowance from birth with free education through college.  They will often pay its citizens to study at universities in other countries, which includes room and board.  Housing is also subsidized, if not free, as well as healthcare.  This causes a rift between the immigrants and those who are considered citizens, as the rules to become a citizen are very difficult and this has created instability within the government.

The ethnic makeup of Kuwait is 60% Arab; Indians and Egyptians are the largest expat communities, with Iranians and South Asians making up most of the balance.  The main religion in Kuwait is Sunni Muslim, with some Shi’a and other religions in the mix.  Alcohol is illegal in Kuwait and pork is not consumed.  Arabic is the official language and English is taught as a second language.

As we look into the cuisine of Kuwait, it is influenced largely by the wealth of the nation.  Due to the arid dessert landscape and lack of water, not much grows in Kuwait.  They do grow some grains, fruits and nuts but other imports are prevalent.  Nearly all international types of cuisine can be found in the capital of Kuwait City.  However, it is the Arab Gulf cuisine that is considered Kuwaiti cuisine, with influences from Arabian, Persian, Indian and Mediterranean cuisines.  Lamb, beef and chicken are all readily available and usually served with basmati rice that is flavored with baharat, an Arabic spice blend.  Soups and salads are served with most meals, as well as khubz, an Iranian flat bread.  Fish and seafood are also a mainstay as they are located on the Gulf.  The typical spices, aside from baharat, are coriander, cardamom and saffron (the most expensive spice in the world.)  Machboos is considered the national dish. (We made machboos to represent Bahrain and the delicious recipe can be found under that country.)  Interestingly, they have an obesity problem in Kuwait, ranking eighth in the world.  Perhaps it is due to the serving size; Kuwaitis are known to always serve an abundance of food.

So let’s eat a Kuwaiti meal:

The Menu

 Soup

Shaurabat Adas (Red Lentil Soup)

Served with

Sultat Basita Kuwaiti Simple Salad

Kabees El Lift (Pickled Turnips)

Main Dish

 Murabyan (Shrimp and Rice)

Dessert

 Elbah (Vanilla Custard)

We decorated with the colors of the Kuwait flag; green, white, red and black.  Little yellow flowers were strewn about, representing the national flower, the Arfaj.  We added pearls, to symbolize a robust pearling industry, a ship, signifying their shipping talents and an oil can, denoting their wealth. The coat of arms, featuring a falcon (their national bird) and a camel (their national animal), was also included.  Dates and saffron strands completed the scene.

Our first course was a tasty, red lentil soup, common to the Arabian Gulf.  The soup was flavored with baharat, coriander, turmeric and loomi, (A dried black lime that imparts a unique flavor to Arab cuisine.) Lentil soup is hearty and could easily be a meal by itself, with a little flat bread.  It is best served with a squeeze of fresh lemon juice.

Our next course was a Kuwaiti simple salad.  The salad was a typical green salad; made with romaine lettuce, tomatoes, cucumber and onion, then dressed with a bit of lemon juice and oil.  What made it so special, was adding the pickled turnips.  (I am now officially in love with them.)  They are crunchy, salty, wonderful tidbits that have a bit of an earthy flavor, from the beets with which they are pickled.  The color is a bright pink.  They are found as a side dish on most tables, throughout the region.

For the main dish, (since we had already made the national dish, machboos, for Bahrain,) we prepared a dish called Murabyan, also extremely popular there and made with rice and shrimp.  The rice was first sautéed with onions and then, tomatoes and shrimp.  A topping was added made from all the Arabic seasonings one would expect, along with more shrimp.  The result was a lovely, spiced, shrimp and rice dish that was totally satisfying.

For dessert we made a vanilla custard, (perhaps an influence from the British friendship), called elbah, which was served cold.  It would be perfectly refreshing on a hot, Kuwaiti, summer day.  What made it Kuwaiti, was the addition of cardamom and saffron.  We enjoyed it with a hardy cup of Arabic coffee.

As we say goodbye to Kuwait, I leave you with a couple or proverbs:

“A known mistake is better than an unknown truth.”

“Believe what you see and not all you hear.”

and

“I complained because I had no shoes, until I met a man with no feet.”

Until next week,

Warmest regards,

Darlene

p.s. Have you ever tried those bright pink, pickled turnips?

The “Cradle of Civilization” is how the country of Iraq is referred. The area between the two ancient rivers, the Tigris and the Euphrates, which meander through the country, have nurtured its people for ages. The name given this area for centuries was Mesopotamia. The word means, “between the two rivers.” Iraq, in Arabic means, “deep rooted or “the fertile.” There are many theories on how the country came to be named Iraq, but it is not known for certain.

Iraq shares borders with many countries: Kuwait and Saudi Arabia to the south, Jordan to the west, Syria to the northwest, Turkey to the north and Iran to the east. It also has a very small, yet important, coastline along the Persian Gulf. The capital city, is the ancient city of Baghdad that dates back to the Mesopotamian era.

The area called Sumer, situated in the south of Mesopotamia, was one of the earliest known civilizations in the world, dating back to 5000 BC. Tablets found in ruins left by these ancient people show recipes prepared in the temples during religious festivals. In reality, these are believed to be the first ever cookbooks in the world. Iraq is known as the birthplace of writing.

Iraq also gets credit for developing the wheel, the 360 degree circle, the 60-second minute, the 60-minute hour and the first accurate calendar. Baghdad became the capital of the great Islamic empire in 762 AD. Ruled by the Abbasid Dynasty, the kingdom was built in a perfect circle on the Babylonian ruins. Jabir Ibn Haiyan, a doctor and alchemist in Iraq during the Middle Ages, is considered to be the founder of chemistry. It is also believed that Noah’s ark was built in Iraq and Iraq was also the home of the Garden of Eden.

The main ethnic groups in Iraq are Arabs, Kurds, Turkomans and Assyrians. The official language is Arabic and Kurdish however languages such as Assyrian, Armenian, Neo-Aramaic and Azeri are spoken by the minorities. The majority of the population is Shiite Muslim, followed by Sunnis and Christians.

Iraq was part of many empires over its long history, the most recent being the Ottoman Empire. All of this history has contributed to the culture of the country. At the end of World War I and the collapse of the empire, the British took over as part of the League of Nations mandate. It is most unfortunate that more care was not taken by the Europeans to draw the lines in the Middle East regarding ethnicity and religion. The result of which has been much the same as in Africa; way too much bloodshed! Iraq gained independence in 1932 and became the Kingdom of Iraq in 1933. A republic was established in 1958 following a coup d’état. It was 1979 when Iraq was controlled by Saddam Hussein, a member of the Ba’ath Party, who may be considered the most ruthless dictator of the century. Saddam was responsible for gassing his own people, during the Iran-Iraq war, invading Kuwait, which resulted in the Gulf war, and was later accused of having weapons of mass destruction. This accusation ended up being false, but it did end his brutal dictatorship shortly after the American and British invasion. The USA’s and Britain’s decision to invade Iraq and remove Saddam from power was not supported by much of the rest of the world. The result has been costly, not only for the US and Britain in lost lives and billions of dollars, but especially for the people of Iraq. Today Iraq is in civil war, a crossroads perhaps like it has never seen before. Much of the country’s infrastructure has been destroyed due to countless years of war.

Iraq has the second largest oil reserves, after Saudi Arabia. This makes Iraq a very desirable area. The Kurds who may be the ones that suffered the most from the brutality of the Saddam regime were given an autonomous area in Northern Iraq called Kurdistan, as part of the new Iraqi constitution in 2005. They control some oil, and have been responsible most recently for fighting the terrorist organization ISIS/ISIL, who has claimed a rather large chunk of the country as their Islamic State. It is the Kurds’ hope to become an independent state however, it is complicated, as they also occupy land in Iran, Syria and Turkey.

As we look into the cuisine of this country, one can only imagine the importance of a family meal in times of war and occupation. Many Iraqis have fled, yet many remain. Their cuisine has been influenced by all the empires that came before and yet has maintained some ancient recipes found in those first known cookbooks. The cuisine is a fusion of Middle Eastern cuisine and Persian cuisine.

So let’s enjoy an Iraqi meal:

The Menu
Starter
Potato Kubbi (Potato Chap)

Soup
Kubba (Turnip Soup)

Main
Masgouf (Grilled Fish)

Served with Summag Salad (Sumac Salad)

Dessert
Kleicha (Date Cookies) served with Chai Black Tea

As we sit down to enjoy our Iraqi meal, we begin with “Bel Hana Wel Shefa” which means, “Bon Appétit” in Arabic. We decorated with roses, which are the national flower and dates, as Iraq is one of the top three date producers in the world. A lion represents their national animal and their coat of arms, a golden eagle, decorated the candle. In Iraq, many families have dining tables, however the floor is also used. If invited to an Iraqi home for a meal, you should arrive on time and bring a small gift of chocolates or sweets. You will enjoy your meal with members of the same sex, although women will be with the children of both sexes. If eating with utensils, eat continental style or if no utensils are offered, use only your right hand.

We begin the meal with the potato chap called kibbi. These are lovely little morsels that are made with mashed potato and filled with seasoned minced meat, either beef or lamb. They are then dipped in bread crumbs and fried; a meat and potato lover’s dream! This recipe can also be made for a main course as a casserole that is baked instead of fried, for a healthier version. We loved the fried kibbi to begin our Iraqi meal.

A few of these treats were kept aside for use in the next course which was a turnip soup. I don’t think I have ever knowingly eaten a turnip before. It is much like a potato with a kick of a horseradish flavor. Many recipes call for a kibbe or kibbi, made from semolina and rice. However, the ones we made with potato worked out perfectly and were a great addition to the soup course. The soup is very tangy thanks to the lemon. Soups and stews of all types are loved throughout the country and considered comfort foods.

For the main course we enjoyed the national dish, called Masgouf. It is a whole, grilled fish that typically would be carp or bream in Iraq. I used trout as a substitute and it was fantastic. The rivers there provide the fish used for this lovely meal. The recipe is so simple, yet so flavorful; just a marinade of turmeric, tomato and salt.

The main course was served with a typical Arabic salad, consisting of tomatoes, cucumber and red onion with parsley and mint. However sumac is added to make this a little different. Sumac is indigenous to the Middle East and different from the berry you may find in your backyard in North America. Some types are poisonous, so obviously use caution and buy from a reputable source. This little, dark reddish/purple berry is dried and ground. The flavor provides a lemony tang to meats, vegetables and to this wonderful salad. Its deep color also provides a beautiful garnish. Aside from its unique flavor, it is very healthful; as an antioxidant, as a “bad” cholesterol fighter, as a “good” cholesterol enhancer and is also known for lowering glucose levels.

For dessert we had the national cookie, called Kleicha. These cookies/pastries were served with a cup of hot, black tea (chai) and wow, what an ending to our Iraqi meal. These delicious treats are sort of like a buttery, puff pastry, stuffed with a sweet date filling and lightly seasoned with cardamom and fennel seeds. They reminded me of the Armenian dessert called nazook, which was certainly one of my all-time favorites. Needless to say, these were winners!

As we end our Iraqi meal we say, “Aa Kaina Jayedan” which means “We ate well!”

We hope that somehow Iraq can be freed from the radical Islamic group (ISIS) causing death and destruction, that the civil war will end, and a unified people can call Iraq home again and finally live in peace.

Until next week,
Warmest regards,
Darlene

Georgia is strategically located at a significant crossroads; where Asia and Europe meet. Georgia is considered to be a transcontinental nation, with territory on each continent. The mighty Caucasus Mountains form a natural border with Russia. These mountains house hidden villages that hold the stuff of legend. In Greek mythology the Caucasus Mountains were one of the pillars holding up the world. Situated on the Black Sea, Georgia’s other neighbors are Azerbaijan, Armenia, Iran and Turkey. The people call their country, Sakartvelo and call themselves, Kartveli. Sometime around the Middle Ages, the British called the country Georgia. It is believed this stems from a Greek word, “Georgios,” meaning “farmer” or “tiller of the land.” In addition, for centuries the country has been associated with the Roman Soldier (and Christian martyr) named Saint George. A golden statue of Saint George slaying a dragon is a central feature in Tbilisi’s square, within their capital city of Tbilisi.

The Eastern Kingdom of Iberia (a region of Georgia) was one of the first states in the world to convert to Christianity, way back in the fourth century. Today, over 80 percent of the population say they belong to the Orthodox Church. Patriarch Ilia, ll, (the spiritual leader of the Georgian Orthodox Church) is by far one of the most respected public figures in the country, with an approval rating of over 90 percent. The church has played a significant role in preserving Georgia’s sense of independence by keeping her ancient musical roots and other important traditions alive during the Soviet Era. There are many significant cathedrals, monasteries and monuments in the country that are UNESCO world heritage sites. For example the Gelati Monastery, a masterpiece of the Georgian Golden Age, was built in 1106 by King David IV and was one of the main cultural and intellectual centers in Georgia throughout the Middle Ages.

The glory days for Georgia were during the Medieval era, when she had her own kingdom. The height of the kingdom’s reign was between the 10th and 13th centuries. Since then, Georgia has dealt with long periods of foreign domination. The Turks were followed by the Persians, who were followed by the Russians, who annexed Georgia in the early 19th Century. Georgia had a brief period of independence from 1918-1921, but then became officially part of the Soviet Union. Georgia finally gained her independence on April 9, 1991, during the breakup of the communist’s regime. Today there are a couple of territories that are still in a land dispute with Russia and have been areas of instability. The Georgian government is trying everything possible to resolve the dispute peacefully so that the correct borders can be restored and the people in those areas can live in peace.

The ethnic population of Georgia is made up mostly of Georgians. However, some Armenians, Russians and Azeris also call Georgia home. Georgia has a total population of about five million people and a literacy rate of 99.8 percent. The official language is Georgian and it is like no other language you will ever hear. The Georgians have their own 33 letter alphabet that is believed to be based on Aramaic, spoken in the time of Jesus. The written script is beautiful and a huge part of the Georgian cultural heritage. The script is so impressive, it has been nominated for inclusion on the UNESCO’s intangible list.

Another UNESCO cultural heritage treasure is their ancient wine-making technique. This is a tradition dating back 8000 years. They make their wine in huge clay pots called Kvevris, which are lined with beeswax and buried in the earth. Wine-making itself, is believed to have originated in Georgia. They have over 500 indigenous vines that are the most sought after varieties for wine-making around the world. Aside from the ancient method of making wine, they now make many wines using modern techniques. Using these new methods allows them to make quantities needed to export their wines to other countries. Georgia’s excellent soil and climate are ideal for wine production. Over 100,000 tons of grapes are used by private individuals to make wines for home consumption. Nearly everyone makes their own wine and many locals pride themselves on their special vintages. Needless to say, wine is very important to Georgia’s growing economy and their future looks bright.

Georgia’s other exports include machinery, chemicals, citrus fruits, nuts and tea. A relatively new oil and gas pipeline to Turkey has also given Georgia new found energy independence from Russia and has significantly helped their economic outlook. They are also making great strides in hydro-electric power.  Amazing new architectural glass structures have been erected as public buildings, bridges and police stations.  It is the country's  statement for being transparent as they embrace democracy.

As we look into the cuisine of this ancient country, it is clear that they have their own unique style. However, there are signs of European, Middle Eastern, Eastern European and even Western Asian influences in their cooking. The country also has many specialties that come from the mountainous villages and rural regions of the country. In general, western Georgia tends to serve more vegetarian meals and in the east they include meats, especially mutton and pork. In both regions, their recipes are made exceptional with a distinct mix of Georgina herbs and spices. Nuts, especially walnuts, are used in most of their signature dishes.

Georgian restaurants popped up all over Russia during the 20th century, as Joseph Stalin (known to the Georgians as “Uncle Joe”) who was in fact an ethnic Georgian, promoted his homeland’s cuisine. Georgians have mixed emotions about “Uncle Joe.” Some feel he was a tyrant, responsible for the brutality of his own people, while others feel he was a strong leader who helped to defeat Hitler. After independence, many Stalin statues were taken down by the Georgian government but now some are returning to the town squares. Whatever one may think of Stalin, he was a Georgian and is an integral part of their history.

Georgians love monuments, in 1958 in honor of Tbilisi, the capital city's 1500th Anniversary, a 20 meter aluminum statue was erected on top of Sololaki hill. Kartvis Deda "mother of a Georgian" was designed by sculptor Elguja Amashukeli.  Here a figure in traditional Georgian garb, symbolizes the strong character of Georgia. In her left hand, she holds a bowl of wine to greet those who come as friends, and in her right hand a sword for those who come as enemies.

Georgians have a saying that a guest is a “gift from God.” The importance of food and drink is paramount to Georgians and their culture. This is best showcased during a feast called “supra.” A huge assortment of dishes are prepared and served with copious amounts of wine. This feast lasts for hours. There is always a “tamada” (toastmaster) assigned to the supra, which is an honored position. The tamada takes the lead in toasting throughout the supra. Toasts are made to health, friendship, prosperity and ancestors; always referencing the past, present and future. The chosen tamada must be quick witted, eloquent and intelligent, as the guests will often try to say something more clever or emotional than the previous toast. When the toast is made, everyone drinks quickly in unison.

So let’s enjoy a supra!

The Supra Menu
Khachapuri (Cheese bread)

Salat’i (Georgian Salad)

Badrijani Nigzit (Eggplant rolls with walnut filling)

Main
Satsivi (A nutty sauce served with chicken)

Khinkali (Dumplings)

Dessert
Churchkhela (Grape and walnut candy)

All courses served with a variety of Georgian wines

We set the table with the colors and symbol of the Georgian flag; red and white and the sacred cross. We decorated with their coat of arms, a Borjgali, a symbol of the sun, which represents eternity and the flow of time. This symbol is used on IDs and passports, as well as on their currency, called Lari. It is also the logo for the Georgian Rugby Union, as rugby is a very popular sport in Georgia. We used an old, wooden wine glass and grapes to represent their ancient wine-making history. Walnuts were also added to the décor’, as they are used in so many of their famous dishes. It is customary to eat continental style, fork in the left hand, tines down and knife in the right. The oldest or most honored guest is always served first.

We began with a common toast “gagimarjot,” “cheers” and the tomada gave thanks for the food, drink and friends with which we were to share the feast.

The cheese bread, or Khachapuri, was heavenly. We enjoyed one called Imeruli, that is circular and has the cheese baked inside. This comes from the region of Imereti and is the most popular type. There are two other types of Kahchapuri; one is called Ajaruli, from Ajara where the dough is shaped like a gondola stuffed with cheese with a raw egg and butter served on top. The other is called Megruli, which comes from Samegrelo. It is also circular but the cheese is melted on top of the bread. I look forward to making these other two types of Khachapuri! A lovely fresh Georgian salad, made from purple basil, parsley, tomato, onion, cucumber and peppers, with a simple walnut dressing, was the perfect accompaniment with the cheese bread.

Badrijani, a side dish of fried eggplant stuffed with walnuts and garlic, was scrumptious. It would make a wonderful appetizer for any occasion. I love how their dishes have just the right amount of spice, a nice kick but not too hot.

For the main course, we prepared an ancient and rare recipe, sent to me by our Georgian friend, named Maka, from Tbilisi. This dish, called Satsivi, is extremely popular and made with turkey, especially around Christmas time. It is also made with chicken and served throughout the year, which is how we enjoyed this unusual and delicious dish. Satsivi is served cold and the flavors are enhanced with time. It is basically a complex, walnut sauce made from the broth of the chicken (or turkey) and served with the meat. It is a unique and lovely meal that is quintessential Georgian. Thank you Maka, for this incredible recipe!

We also enjoyed Khinkali, traditional Georgian dumplings, which originated in the mountainous regions but its popularity has spread across the country. They are usually made with a mix of minced beef and pork but sometimes made with lamb, mushrooms, potatoes or cheese instead of meat. Ours were made the traditional way, with beef and pork. What delicious little treasures. The dough is pleated with a knob at the top of the Khinkali, which is not eaten. The knobs are saved on the plate to see who ate the most at the end of the supra!

For dessert, we had churchkhela. These are walnuts, strung on a string and dipped into the grape, candy mixture and hung to dry. They are sometimes referred to as “Georgian Snickers,” as the taste somewhat resembles a Snickers bar. This provided a sweet end to our Georgian meal, with of course, a final toast to this most fascinating country.

A country whose people believe guests are “gifts from God”, who pride themselves on food and wine, who count their success in life based on the number friends they have, not their possessions, is a place I would truly love to experience.

As we say goodbye, we do so with the mystery solved of the ancient Greek myth of Jason and the Golden Fleece that has always been associated with Georgia.   It's one of the best known tales in Greek mythology, but scholars have struggled to make sense of what the golden fleece could symbolize, or have been inspired by. It turns out that in the Svaneti region, the rivers that snake down the sides of the mountains contain tiny particles of gold that have worn off the edges of the rocks.  The locals for thousands of years and still today, have been using sheepskin to extract those gold particles, ah,  "The Golden Fleece"!

Until next week,
Warmest regards,
Darlene

The name Brazil means “red ember” and originated from Pau brasil or Brazil wood. This tree grows abundantly along the coast line and is known for a deep red dye it produces. Brazil wood was highly cherished by European traders who came from Portugal in the 16th century and traded with the Tupa-Guarani Indians. Brazil gained her independence from Portugal in 1822 and has been self-sufficient ever since.

Brazil, the fifth largest country in the world, is located in South America. She borders every country in South America with the exception of Chile and Ecuador and is in fact the largest in South America; covering nearly half of the entire continent. Divided into regions, she is a land rich in natural resources. It is these resources that have carved out her history: timber in the 16th century, sugarcane in the 16th and 17th centuries, gold and gems in the 18th century and coffee in the 19th and 20th centuries. Today Brazil grows about 40 percent of the world’s coffee.

A true melting pot of nationalities, Brazil is one of the most varied and diverse countries in the world. This is a result of centuries of European domination as well as the introduction of the slave trade. Millions of Africans were brought to Brazil to work the huge plantations, which directly impacted the local culture. The official language in Brazil is Portuguese. She is the only nation which speaks Portuguese in South America.

When thinking about Brazil, there are some distinct images that come to mind, such as the giant statue of “Christ the Redeemer”, which overlooks the city of Rio de Janeiro. Currently listed as one of the seven man-made wonders of the world, the statue was built atop the Corcovado Mountain and was constructed between 1922 and 1931. It is made of 635 tons of reinforced concrete and sandstone and stands 130 feet tall. It is constantly undergoing restoration due to damage by frequent lightning strikes. What an experience it would be to see a flash of lightening illuminate such a formidable structure. This is a very fitting monument for Brazil, with her largely Catholic population.

Another image is “Carnival”, the four day festival held just before Lent. It takes place on the Friday thru Tuesday before Ash Wednesday. Although this occasion is celebrated in many places, there is nowhere like Rio de Janeiro to experience Carnival. More than two million revelers come to drink in Carnival. Samba schools, which are huge neighborhood gatherings of sometimes 4000+ people, come to compete in the parade with their music, dance, singing and amazing colorful and flamboyant costumes. It is truly a four day party like none other in the world.

And then there is the Amazon. This river is the world’s largest by volume, with over half of it flowing through Brazil. It is considered the second longest (4,000 miles long), next to the Nile and the world's widest river (6 miles to 30 miles wide, depending on the season). The tropical forest and river basin comprise over 2 million square miles. Back in the 16th Century an explorer by the name of Francisco de Orellano, was the first European to travel the entire Amazon River. He was intrigued by the Indian women warriors who lived along the banks of the river and called them “Amazons.” The biodiversity of the Amazon is unbelievable, with one-third of all known species on earth residing there. It has over 3,000 species of fish including the dreaded, flesh eating, Piranha and is home to the world's largest snake, the Anaconda. With all of this biodiversity, one can only imagine what medicinal wonders might reside in the exotic plant life and what tropical fruit flavors exist that have never yet been tasted. It is deservedly known as,“ The Land of Plenty.”

Of course, Iguazu Falls is another amazing tourist destination and an UNESCO world heritage site, on both the Argentinean and the Brazilian side. My sister recently visited these amazing falls (which Eleanor Roosevelt said made Niagara Falls look like a faucet) and on the Brazilian side, there is a huge cliff with waters cascading down the rocks some 150 feet. The roar of the falls is deafening and the cool mist refreshes you as you watch birds of prey get fooled by the the smaller birds, known as the Great Dusky Swifts. When they are pursued, they dive right into the full force of the falls and somehow stop before they hit the rock wall behind it. There, they find their nests and safe harbor from their predators. (Pretty clever.) The Brazilian side of Iguazu Falls is also an optimal site to view Garganta do Diablo (the Devil's Throat), which looks like a grand precipice of converging rivers flowing down into hell.

As I looked into the cuisine of this amazing country, there were many delicious and exotic choices. The cuisine varies greatly by region, for example Bahia is influenced by a mix of African and Portuguese cuisines, where chili and palm oil are very common. In the north, with the forest and freshwater rivers, fish and cassava are the staples. In the Deep South, the churrasco, a special kind of barbeque built on gaucho traditions, are most popular. In the end, I felt the national dish called Feijoada, a black bean and pork stew, would be the perfect choice. I think it clearly demonstrates the ethnic mix of this beautiful country; influences that have enriched her with native and immigrant history.
So here we go…..Brazil

The Menu

Main Course
Feijoada (Black Bean and Pork Stew)

Served with Farofa (Fried Manioc Flour)

Arroz a brasileria (Brazilian Rice)

Couve a Mineira (Collard Greens)

Sliced Oranges

&

Molho apimentado (Hot Sauce)

Dessert
Brigadeiro (Chocolate treats)

We decorated the table with tropical fruits; coconut, papaya, oranges and added a bowl overflowing with coffee beans (their best export.) We lit candles adorned with images of Christ the Redeemer. We displayed the colors of the Brazilian flag for the table scape; yellow, green and blue. We turned on the stereo with “ The Girl from Ipanema,” to jump start a Brazilian mood. Soft Samba music serenaded us the rest of the meal. We ate continental style as would be customary, (fork in the left hand and knife in the right.)

We did not start with an appetizer for this meal as there was so much food for the main and sides, but if I was, I would have made Pao de Queijo, a Brazilian cheese bread in the shape of a ball that is loved all over Brazil.

For the main course we had the most delicious black bean and pork stew. This takes the better part of a day to make, but is it ever worth it; absolutely amazing. This main dish was served with many different sides: sliced oranges (a lovely citrus addition), along with Brazilian rice (flavored with onion), gently sauteed collard greens and Molho apiementado, a wonderful Brazilian hot sauce. Of course, we cannot forget the Farofa, a skillet toasted manioc flour that adds a wonderful kind of grittiness to the whole meal. In Brazil they put Farofa on just about everything.

For dessert, we enjoyed a little chocolate, sprinkled treat, similar to a Bon-bon, made and served for every Brazilian special occasion. These nuggets of pleasure are called Brigadeiro and pair perfectly with a robust cup of Brazilian coffee.

There is something very erotic and exotic about this country Brazil. Perhaps it is the friendly and free-spirited people with a zest for life, who like to be close and touching all the time. Perhaps it is the soulful beat of Samba that provides a hypnotic rhythm to move to, or perhaps it’s the national drink called Caipirinha (pronounced “cap-reen-yah”), made with lime and sugar, blended together with cachaça (alcohol from sugarcane) and served over ice (a most popular and intoxicating beverage.) Perhaps it is the tradition of clapping just when the sun sets, saying thanks for another beautiful day,. Perhaps it is all of the above.

As we leave this wonderful place called Brazil, I say, “Saúde” (pronounced Saw-OO-de), which means “Cheers” in Portuguese. I am headed off to kick around a soccer ball in honor of this country. They have won the world cup five times; this is more than any other country in the world. Not to mention, it wouldn’t hurt to work off some of that rich and delicious Feijoada.

Until next week,
Tchau (goodbye, pronounced like the Italian ciao)
Darlene

Azerbaijan, “The Land of Fire,” is so named (Azer means fire) because of the natural burning of oil deposits. In fact, Azerbaijan is home to “The Burning Mountain,” located on the Absheron Peninsula; a hillside that is eternally ablaze. Of course, oil itself, is a huge natural resource for Azerbaijan.

The Azerbaijan republic includes the disputed Nagorno-Karabakh region, which is inhabited mostly by Armenians. Azerbaijan is on the western shore of the Caspian Sea and borders Russia, Georgia, Armenia and Iran. The Caucasus Mountains demarcate her northwestern border and she is at the intersection of Eastern Europe and Western Asia. She too has had her share of invaders, from the Turks to the Persians and in 1922, became part of the USSR. Azerbaijan was the first country to declare independence after the collapse of the Soviet Union in 1991.

Azikh Cave, located in Azerbaijan, is the earliest known cave inhabited by man. It is the home of the first known fireplace, the construction of which dates back some 500,000-700,000 years. Azerbaijan has reason to be proud of a few other firsts; the first Muslim country to grant women equal political rights, as well as the first secular school for girls in the Muslim East. Also, she opened the first Opera in a Muslim nation, drilled the world’s first oil well near the capital city of Baku and built the world’s first city on stilts, in the Caspian Sea.

Azerbaijan enjoys nine out of the eleven possible climates in the world. This makes for a diverse and rich agricultural landscape, which in turn, contributes to the richness of the cuisine. She is known for an abundance of vegetables and greens and a variety of fresh herbs, including mint, coriander, saffron, dill, basil, parsley and tarragon. Additionally, having her border on the Caspian Sea brings many species of fish and seafood as well as the highly coveted delicacy of black caviar. The people of Azerbaijan enjoy a good, long life expectancy which is surely influenced by the wonderful and healthful foods they have available.

There is something about the Caucasus Mountain area that brings out an amazing hospitality in her people. In fact, hospitality is a valued national characteristic in Azerbaijan. Guests are offered food and shelter even at the expense of the host’s needs.

There were many, awe-inspiring options for our menu for this country. I chose Dushbara as the starter. This is a very popular dish made of dumplings. In Azerbaijan, every woman has to, not only know how to cook this popular dish, but must be able to make them as small as possible, fitting ten of these little dumplings in a tablespoon.

For the salad, I chose one made with pomegranates, as the city of Goychay is famous for them, even holding a pomegranate festival. Azerbaijanis use them in a variety of dishes to add flavor and tanginess. They also make a thick syrup called Narsharab that is used as a sauce in fish dishes.

For our main course, I selected a chicken and egg pilaf dish made with saffron; a signature plov of Azerbaijan. This dish has many flavorful complexities but plating is also very important in Azerbaijan. The dishes must not only taste delicious but look beautiful as well.

Finally for our dessert, we’ll have dried fruits and nuts, served with their delicious black tea.

The Menu
Starter
Dushbara

(dumplings stuffed with meat in a lamb broth)

Salad
Nar salati

(pomegranate salad)

Main Course
Toyuq Chigirtma Plov

(chicken and egg pilaf)

Dessert

Dried fruits and nuts, served with the national drink of Azerbaijan, black tea.

The table was set using the colors of the flag; blue, red and green. We began the meal with the tiny but sumptuous, meat filled, dough dumplings in a lamb broth. Vinegar and crushed garlic garnished the starter, which made a wonderful addition. Next, came the pomegranate salad, Nar Salati, served family style, with the Toyuq Chirgirtma Plov. We passed the dishes to the right, only using the right hand, as is expected while dining in Azerbaijan. Both of these dishes were fantastic and complimented each other perfectly. For dessert, we had dried fruits and nuts and drank black tea, served with apricot preserves and sugar cubes. In Azerbaijan it is customary to place the preserve or sugar cube in your mouth first, and then sip the tea. It was excellent that way. Tea drinking is very common and always offered to guests as a sign of friendship.
As we leave this remarkable, ancient nation I leave you with a few words of Azerbaijani wisdom:
“Do not lend money or bread at night.”
“Leaving scissors with opened blades brings misfortune and even death.”
“If you meet a person with empty buckets, you are bound for misfortune”
Until next week,
Warmest regards,
Darlene

The International Cuisine Connection

Today is a very special day that begins our culinary journey around the world. I have been planning this journey for some time. My belief is that we gain a special connectedness with people around the world by experiencing their cuisine and understanding their cultures and traditions. My hope is that, through my efforts, people all around the world will join me in gaining the knowledge and appreciation of the people of that country with the creation of a delicious meal.

As I prepared for this journey, my challenge has been to choose a meal that best represents the entire country, despite the many regional influences. To do this, I focused on the prevalent spices, flavors and raw ingredients found in the country as a whole as well as the traditions and history that have influenced its cuisine.

No journey is complete without the sharing of perspectives and experiences. I will research each cuisine, make a bountiful meal and post recipes so anyone can enjoy the same. Your insights, thoughts and impressions that you share with me along the journey, will be the wind in our sails.

Our Journey to Afghanistan

I had mixed emotions about starting in Afghanistan due to the war and terrible loss that has occurred there over the years. But I quickly realized that regardless of circumstance, religious beliefs and politics, people of any country, no matter where they are from, all have their struggles. Yet despite the struggles, they also have families, celebrations, traditions and wonderful food for all of us to share.

So the journey begins.

Afghanistan, located in Southwestern Asia, is considered a landlocked country and shares borders with numerous countries. All of these countries, such as Turkmenistan, China, Pakistan, Iran, Uzbekistan, and Tajikistan, have had influence on the cuisine, Afghan cuisine is not considered to be overly spicy but rather richly flavored with herbs and spices such as mint, saffron, coriander, cilantro, cardamom and pepper.

Many crops grow in Afghanistan throughout the seasons and are staples of the Afghan cuisine. These staples include garlic, onions, tomatoes, potatoes, eggplant, as well as all kinds of nuts. Different regions in Afghanistan produce different fruits that they have become well known for, such as grapes, pomegranates, apricots, berries and plums.

Lamb is the predominant meat, however chicken and beef are also consumed. Being a Muslim country, pork is not eaten.

Rice dishes are extremely important in Afghan cuisine as well as three types of bread, Naan, Lavash and Obi Non.

Fresh yogurt is also prevalent in the Afghan diet especially in the form of a drink, mixed with water and garnished with mint. It is called Shomleh or Shlombeh and is in fact the most widely consumed drink in Afghanistan.

The Dastarkhan was set, which would be typical for any family, especially when having guests, regardless of economic status. This is a floor spread, usually a table cloth set over a rug, with cushions. You will have removed your shoes upon entering the home and you will be invited to sit. Be sure to sit cross legged.

A member of the family will then offer you a “aftahbah wa lagan” a copper basin and pot filled with water along with soap and a drying towel. All the food is strategically placed on the Dastarkhan, community style. It is customary to only eat with your right hand.

The Menu

Bolani
Afghan flat bread stuffed with potatoes, scallions & cilantro
Kebab e Murgh
Chicken Kebab Marinated in a yogurt cumin sauce

Kabuli Pulao
Afghan rice dish with lamb, carrots, raisins and apricots

Borani Banjan
Eggplant baked in a tangy tomato sauce
served with a garlic yogurt sauce

Salata
Tomatoes, cucumbers and onions with lemon dressing

Dessert
Sheer Birinj
Rice pudding with almonds, and cardamom

& a plate of dried fruits and nuts

For our feast, Afghan music played gently in the background. I donned a traditional dark Afghan scarf . We left our shoes at the door and my husband Dan and I took our places on the Dastarkhan. I began by washing his hands using the “aftahbah wa lagan” an elaborate pot filled with warm water and the bar of soap. Then I dried them with the soft towel. Dan returned the favor to me and our culinary experience began. Each dish was sampled and reflected upon. We cleared our palate in between bites with the delicious mint garnished Shomleh, Each dish was perfect in its own right. For dessert we drank herb tea, savored the rice pudding then lingered over the dried fruit and nuts. We offered a few words in Afghan to pay the proper respect for this sumptuous encounter with Afghanistan's cuisine. To say “Thank you that is very delicious”(in the Persian language,) we say dastetoon dard nakone, kheili khoshmaze bood. Our first journey has been amazing. Join me on our next adventure with International Cuisine.

Warmest regards,

Darlene