A triangle of thin pastry dough packed with various ingredients and fashioned into a triangle. Other alternatives for stuffing include cheese, meat, and pizza-style ingredients. There isn't a single local restaurant on this island that doesn't provide you this appetizer at any time of day, whether for breakfast, lunch, or supper. Eating such samboosas wrapped in freshly cooked chapati bread and topped with hot sauce is a local experience. This unique mixture, which is consumed by the majority of the island's residents for breakfast, can be found in local Chai Kark stores all around the island.

Ingredients

• 2 cup all purpose flour,, 1 teaspoon cumin seeds, 1 teaspoon crushed ginger, 1 teaspoon raisins, 5 boiled potato, 1 teaspoon coriander powder,1 teaspoon red chilli powder, 1 teaspoon kasoori methi leaves, 1 teaspoon carom seeds, 1/4 cup water, 2 cup refined oil, 1/2 teaspoon coriander seeds, 1 teaspoon green chilli, 1 teaspoon cashews, 1 teaspoon cumin powder, 1/2 teaspoon garam masala powder, salt as required, 1 teaspoon coriander leaves, 2 tablespoon ghee, 1 handful raw peanuts

Instructions

• To make delicious samosas at home, first, make the filling. Put a pan on medium flame and add 2 tsp oil in it. Once the oil is hot enough, add cumin seeds and allow them to crackle.
• Now, add whole coriander seeds, ginger and green chilli. Saute for a minute and then add chopped cashews and raisins, peanuts if you like them, boiled and mashed potatoes, cumin powder, coriander powder, garam masala powder, red chilli powder, salt to taste, kasoori methi leaves, coriander leaves. Mix well and saute for 2 minutes. Your stuffing is ready!
• Now, to prepare the dough, take a mixing bowl and combine all-purpose flour along with carom seeds and salt. Mix and then add ghee and start kneading by adding a little water at a time. Ensure that you add water gradually and make a firm dough. A soft dough will not make your samosas crispy. Cover the dough with a damp muslin cloth and keep aside for about half an hour.
• Once done, roll out few small-sized balls from the dough. Flatten them further with the help of your palms and then with a rolling pin. Give them a round shape and cut in half. Now dip your hands in water, fold the edges of the semi-circle in order to give it a cone shape.
• Take the filling with the help of a spoon and stuff it in the cone. Seal the ends properly by pressing the edges lightly with your fingers. Then, heat oil in a pan and deep fry the samosas on low heat until they turn golden brown and crispy. Serve with tomato ketchup and green chutney. Enjoy it as a tea-time snack!

Many residents enjoy Mehyawa, a Persian-inspired sauce. When you learn how Mehyawa is prepared, it may not appeal to you, but you don't want to miss out on one of Bahrain's best local inventions. Anchovies are fermented for a few days to give them their distinct flavor, then blended with spices like anise, coriander, and cumin to make Mehyawa. After that, it's combined into a sauce-like texture that may be poured over other meals. It's sometimes available at local bakeries, where it's served with freshly baked Iranian bread or reqaq, a thin wafer-like bread.

Ingredients

• 500 g Sardine fish, 500 g Mustard, 250 g Fennel, 4 Cups salt, Water

Instructions

• Wash the sardine fish thoroughly to remove any sand that clings to the fish. Fill a pottery dish with water and pour salt into the water and dissolved. Pour the washed fish into the pot. In other words we put fish in salt-water solution.
• The water should be about ten inches above the fish. Now cover the dish with a clean cloth and wrap it around with a cushion and then place the pot under the sunlight for at least one month.
• Of course, thus time varies depending on the heat or cold of the air, and the colder the weather, the longer the time required.
• When finished, pour the contents of the pot into a drain under another pot (keep in mind that the resulting fish water should not be discarded) and rub the fish with two hands to completely crush and water extras it completely out.
• Fish waste is left to be discarded.
• Mix the water of the drained fish with the mustard.
• Pour the mixed material into the pot and wrap it around with a cloth and place in a sunny place until it reaches fullness. Of course, depending on the cold and warm weather, the time for mahyawa to reach and prepare varies, but usually in warm weather it is sufficient for 10 to 15 days and after this time the mahyawa is ready to use.
• Once the mahyawa has arrived, it should be stirred twice a day.
• Along with roasted mustard, other spices such as: fennel, coriander, seeds are milled and added to fish water and sometimes dried orange peel is added to the material (orange peel should not be milled).
• Of course, spices added to mahyawa also in some areas are cumin, black pepper, and sesame.
• Mahyawa is roasted in a pan with some oil and served for breakfast with bread.
  

These sweet crispy dumplings are produced with a sweet dough that includes flour, yeast, sugar, saffron, and cardamom. They're the perfect bite-sized treats that you won't be able to stop eating. Luqimat is a fried dish that is served with either sweet or date syrup on top. It is popular during Ramadan but is available year-round in prominent local restaurants. You might also come across innovative and modern variants of this dumpling, loaded with Nutella, lotus, or pistachio sauce, among other things.

Ingredients

• 1 cup all purpose flour, ½ tsp instant yeast, ½ cup milk powder, 2 tbsp sugar, ½ tsp cardamom powder, pinch of saffron, lukewarm water as needed approximately 1/3 cup, oil for deep frying, 1/2 cup date syrup or more for dressing, 1 tbsp sesame seeds for spinkling

Instructions

• Add all purpose flour, yeast, milk powder, sugar, cardamom powder and saffron in a bowl and mix well.
• Slowly add water while gently mixing with your hand to get a sticky batter. The batter will be more like a dough than batter. More like a thick medu vada batter.
• Cover with a muslin cloth and allow to rest for a couple of hours in a warm place till it has doubled in size
• Heat oil and drop the batter by spoonful. (Dipping the spoon in water in between prevents the batter from sticking to the spoon and makes it easier to drop. Alternatively you can drop the batter in a zip lock bag. Cut out the corner of the bag and push to get a small ball of the batter in your hand. Drop this ball immediately in oil. You can dip your hand in water to avoid sticking.)
• Roll the dropped balls with a slotted spoon in oil for even cooking. Fry till they are dark golden brown in color. Remove from oi and place on a kitchen towel.
• Place them in a serving bowl and pour the date syrup on top, sprinkle with sesame seeds.
• Relish while still warm.

A well-known rice dish that can be made with chicken or beef. The inclusion of Bahrat (a specific spice combination) and Loomi adds to the dish's originality (dried lime). The Bharat provides a flavor explosion in your mouth, while the Loomi adds just the appropriate amount of zing to the dish. Rice, chicken, or meat are frequently cooked all at the same time, giving the rice a distinct flavor. To finish, the rice is topped with a rose water and saffron mixture and served with a side of Daqoos, a green chili-based sauce.

Ingredients

• Full, skin-on chicken leg – or if you are making a larger batch you can buy a full chicken and cut it up., Rice – white basmati rice works best, Raisins, Onion – use brown or white onion and slice thinly, Garlic – one clove, minced, Canola oil or vegetable oil

Instructions

• Loomi – this is basically dried, black lime. If you can’t find it you can try making it – or you can substitute for a tsp of lime juice instead
• Cardamom pods – cut a small slit into the side of each pod to help it release the flavour
• Spice mix – traditionally this recipe uses an Arabic spice mix called baharat or bezar, in addition to some other spices used for this recipe. However, to make this recipe a little simpler and more accessible I use one spice mix for this recipe throughout rather than having to make one mix and then add another load of spices on top of that.

Baid, which means eggs, and tamat, which means tomatoes, are the most popular breakfast dishes. This delectable mixture is perfectly fried together. The most basic recipe only calls for tomato and eggs, but there are several variations that contain other ingredients such as onions, tomato paste, and various fillings. This dish is best served with a side of baked beans or freshly baked Iranian bread.

Ingredients

• 4 eggs, 2 tomatoes, 2 tbsp olive oil, 1 sprig chopped parsley for garnish, 1/2 tsp salt, 1/2 tsp pepper powder, 1/2 tsp cumin powder

Instructions

• Heat oil in a saucepan. On high heat, cook the tomatoes, till the liquid dries up.
• Add the rest of the ingredients and whisk well, cooking till the eggs look scrambled and are done. Switch off and serve hot, garnished with parsley.

You cannot visit Bahrain without stopping by a local Khabaz (Baker). These little bakeries, which can be located throughout the island inside communities, begin their days at the crack of dawn, baking fresh bread. Khobez jebn is one item on their limited menu that you should not overlook. This simple yet tasty breakfast is made with bread dough, spreadable cheese, and molded into a pocket before being baked in clay ovens. When you're searching for a cheap dinner, this street cuisine is definitely the way to go!

Ingredients

• Makes Two 8 inch Loaves, 4 Cups (480 g) White Flour, 2 Teaspoons (6 g) Salt, 2 Teaspoons (8.5 g) Sugar, 2 Tablespoons, (30 ml) Vegetable Oil, 1 Tablespoon (9 g) Yeast, 1 1/4 (300ml) Cup Warm Water, Additional flour for kneading and cornmeal or semonlina flour and oil for the pan

Instructions

• Add the flour, sugar and salt to a mixing bowl. Make a large well in the center. Place the yeast in the center of the well.
• Add the oil and water to the well and begin combining the ingredients, beginning the the yeast in the center working your way out.
• Once fully combined, turn the dough onto a floured surface and begin kneading. You can add more flour if the dough is too sticky.
• Knead for approximately 10 minutes, until the dough is smooth and shiny.
• Divide the dough into 2 balls.
• Place the dough on an oiled baking sheet, lightly coated with corn meal or semolina flour. Allow allow it to rest for 10 minutes.
• Flatten the dough with the palm of your hand until it is about 1/4 inch thick.
• Cover with a towel and allow it rise for approximately an hour, until the dough springs back when lightly pressed. It will need less time in warmer temperatures.
  

This recipe will be your favorite if you enjoy foods that combine sweet and salty flavors. Balaleet, a popular morning meal made with delightfully flavoured vermicelli pasta and topped with either a fried or scrambled egg, is one of the island's most well-known delicacies. The hint of sweetness from the saffron-flavored vermicelli goes perfectly with the eggs, making it the best carb/protein meal to keep you full all day.

Ingredients

• 2 cups vermicelli (wheat noodles), 8 tablespoons butter (or clarified butter), ¾ cup sugar, 2 tablespoons ground cardamom, 2 pinches saffron , diluted in 2 tablespoons of rose water (or water), 4 eggs , beaten, Vegetable oil

Instructions

• In a pan, heat 2 tablespoons of oil and add half of the raw vermicelli. Lightly fry the vermicelli noodles until they turn golden brown, about 5 minutes. Constantly stir with a wooden spoon, so the vermicelli do not burn.
• Then add a large volume of water to boil the fried vermicelli. Once the water starts to boil, add the rest of raw vermicelli and cook for just 3 minutes. Drain vermicelli in a colander.
• Add butter, cardamom, sugar and diluted saffron to the pan. Mix and heat until sugar is dissolved for about 6 to 8 minutes.
• Add vermicelli back to the pan, mix and cook for an additional 2 minutes.
• Heat 3 tablespoons vegetable oil in a separate pan. Add the beaten eggs. Tilt the pan in order to spread the uncooked egg. When dry on top, flip the omelet over and cook for an additional minute.
• Serve vermicelli with omelette on top.

This is a dish you do not want to miss if you like grilled chicken or meat. Tikka is generally served at dinnertime and comes in both meat and chicken varieties. The pork or chicken is marinated overnight and barbecued right in front of your eyes. The chicken is marinated in tomato and paprika, and the flesh comes in two varieties. The first is Yoghurt tikka, which is marinated in a yogurt mixture, and the second is Loomi tikka, which is covered in Loomi marination and has a pleasant sour flavor. This is the perfect meat lover's meal, served with freshly baked Iranian bread and vegetables!

Ingredients

• 3 chicken breasts - (approx 500g/17.5 oz) - chopped into bite-size chunks, 120 g (½ cup) Greek yogurt - or thick natural yogurt (full fat), 2 cloves garlic - - peeled and minced, 1 tbsp minced ginger, Juice of half a lemon, 1 tsp ground coriander, ½ tsp turmeric, ½ tsp cumin, 1 tsp paprika, ½ tsp mild chilli powder, 1 pinch of cinnamon, ½ tsp salt, ½ tsp black pepper, 2 tbsp vegetable oil - - for brushing onto the chicken before grilling, 2 tbsp freshly chopped coriander

Instructions

• Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper.
• Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours.
• If you’re using wooden skewers, place them in water to soak while the chicken is marinating. This will help to prevent them burning during grilling.
• Remove the marinated chicken from the fridge and thread onto skewers.
• Brush the chicken with the oil, then place on a griddle plate and cook, turning a couple of times, for 8-10 minutes until cooked through. Alternatively, you can grill (broil) under a grill, or you can barbecue for the same amount of time.
• Make sure the chicken is cooked by slicing into a larger piece and ensuring it's no longer pink in the middle.
• Serve with a sprinkling of freshly chopped coriander.

Macaroni taybeen means "good old Macaroni" in English. This dish is mostly available from street sellers or through visiting residents at their homes. It's created with Macaroni pasta, minced beef, tomato paste, and a vegetable mixture that commonly contains peas, carrots, and potatoes, as well as a dash of dill and dried coriander. Bechamel or cheese sauce is sometimes added to the macaroni meal.

Ingredients

• 2 tbsp olive oil, divided, big pinch of salt, 3 heaped tbsp tomato paste, divided 2 oz or 70 g, 1 pack elbow macaroni 14 oz or, 400 g (you might not use it all, see notes), 1 onion, very finely diced, 1 zucchini, finely diced, 1 carrot, finely diced, 4-5 garlic cloves, minced, 250 g ground beef, 1 tsp seven spices, 1 tsp turmeric, 1/2 tsp paprika powder, 1/4 tsp basil, 1/4 tsp cinnamon powder, 1/4 tsp garlic powder, 1/2 tsp black pepper, 1 tsp salt, 1 can crushed, tomatoes 14.5oz (400g)

Instructions

• Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.
• In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.
• Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
• Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.
• Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.
• Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!

Minced meat (beef, lamb, or mutton) is used in this southern Asian-inspired meal. Peas are added to the meat after it has been browned. There will also be a mix of peas, potatoes, and tomatoes in certain variations. This dish is available all day, and some people enjoy it for breakfast with a platter of fried eggs on the side.

Ingredients

• 1 large onion, chopped, 2 garlic cloves, chopped, 4cm piece ginger, grated, 2 green chillies, 3 tbsp oil, 500g lamb mince, 2 tbsp garam masala, 2 tsp turmeric, ½ a can chopped tomatoes (freeze the rest), or use 2 medium fresh tomatoes, 2, tbsp natural yogurt, 200g frozen peas or cooked fresh peas, 1 small bunch coriander, chopped

Instructions

• Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
• Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.