Abu Dhabi Day 3

Yesterday's classes and media interviews left me so tired that I woke up late and got started much later than I would have normally planned. Unfortunatley, I missed the Dhow (traditional wooden fishing boat) cruise that had been arranged for us.  I'll have to save that for the next trip. Instead, I took a taxi downtown to the Royal Meridien in search of breakfast (even though it was afternoon) and a color copier which tend to be very hard to come by in the Middle East!

 Breakfast was over and the "Friday Family Brunch" was in full swing. Since Friday is the day of congregational prayer in the Arab world, people usually get together with their families for a late breakfast or lunch on Fridays.  In the Emirates, they've adopted the American brunch idea..and executed it in local style. There are a few things Americans might recognize like pastries, pancakes, breads, and juices...but the rest is worlds away. Trays full of Indian daals and biryanis, Pakistani specialties and local foods like Machbous, Shwarma,  and seafood along with traditional Lebanese mezze give a glimpse into the various cultures that call UAE home.

Since I had just woken up, the idea of the buffet was way too heavy. Instead, I opted for this "light" Lebanese lunch sampler of hummus, labneh, pickles, baba ghanouj and a chicken shwarma sandwich.

 This was the view from the restaurant, called "The Opera"'s window:

 In addition to satisfying my hunger, quenching my thirst and enabling me to make the first color copies in months, The Meridien also offered traditional Arabian coffee and dates to all of its guests. Finally I got my fix! The coffee was a rich amber color, smooth with some nutty notes, and was definatley more robust and darkly roasted than Saudi coffee..but not anywhere near as thick as Turkish. I'd classify it as a cross between the two. The coffee is served unsweetened, and dates are used to balance the sugar content.

 Later that afternoon I went back to my hotel to prepare for my interview with The National's (The UAE's leading English newspaper) Denise Roing.  The interview was a lot of fun, and very personal. I originally thought I was going to give a power point presentation on Arab Cuisine and Culture. Instead, I was asked very personal questions on a televised session.  Denise asked very insightful questions and I was honored to be asked to participate.

 Another surprise that took place was running into my friend Abeir (above right) who is an Egyptian journalist. She and her husband interviewd me years ago in Luxor for an Egyptian newspaper.  We ran into each other in Abu Dhabi, where they now live and work, and they interviewed me for an Arabic newspaper there!

After the interview I took advantage of the beautiful dusk skyline to go and see the Sheikh Zayed Mosque - the world's 3rd largest where UAE's former leader Sheikh Zayed is buried.  The sprawling white structure is absolutely breataking. It seems to come out of nowhere and shoot up into the deep blue skyline. Slightly reminiscent of the Taj Mahal and the Prophet Mohamed's mosque in Medina, Saudi Arabia, the structure was so beautiful that I actually regretted not being a better photographer so that I could take the kind of pictures that would do it justice. Please go online to Google Images and check them out for yourself.

Free tours are given of the mosque every day - and Abayas and scarves are given to women who would like to enter. I brought my own - a traditional Saudi one from my friend Awatif.  Even if it's not prayer time, you will here a very melodic chant of the Qu'ran in the background. There is someone reciting live 24 hours every day in honor of Sheikh Zayed at his mosoleum.  By the end of the day I was left with a feeling of overwhelming greatfulness that despite the shortness of the trip, I was able to see and do things that I've been dreaming of - not to mention the surprises! Enjoy this recipe for Fish Machbous if you'd like to transport your taste buds to the Arabian Sea!

Fish and Rice Skillet (Machbous bil Samak) from Arabian Delights: Recipes and Princely Entertaining Ideas by Amy Riolo

Kuwait and the United Arab Emirates are located on the Arabian Sea, and thus its fisherman
have always had access to a continuous supply of fresh fish and seafood. Its traders often brought back spices and influence from Pakistan and Western India as well. Recipes taking their inspiration from the Indian subcontinent have become part of modern Arabian Gulf cuisine. Machbous is a dish made out of mutton,
chicken, or fish served over fragrant rice. It is closely related toIndian biryani. This version is made with fish fillets. Any white fish like tilapia, cod, sole, or haddock will work well with this dish.

Ingredients:

1 tablespoon clarified butter (ghee)

1 onion, diced

3 garlic cloves, minced

1 1/2 pounds fish fillets

1 teaspoon garam masala*

1 teaspoon turmeric

1 cup tomato puree

1 teaspoon salt

1 cup basmati rice, soaked in water for 20 minutes, rinsed,

and drained

Preparation:

Heat clarified butter in a large saucepan over medium heat.

Add onion, stir, and sauté until translucent, about 3 to

5 minutes. Stir in garlic. Add fish fillets, garam masala,

and turmeric, and cook fish 3 to 5 minutes per side

until opaque. Add tomato puree and 1 cup water. Stir

gently around the fish to combine.

Season with 1 teaspoon salt and add rice in between the

pieces of fish. Stir rice and sauce together to combine.

Increase heat to high and bring to a boil. Reduce heat

to low, cover tightly, and simmer for 20 to 30 minutes,

or until rice is tender and fish is cooked through. Taste

and adjust seasonings if necessary.

Remove from heat, keep covered, and let sit for 5 to 10 minutes

before serving. Serve warm.

Serves 4