When only breakfast is on the menu

When only breakfast is on the menu
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Recipe
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A cream-filled pastry with Turkish cheese and olives.
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Sand heats Turkish coffee.
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Turkish coffee, Turkish delight, or sweets and pomegranate spread are on sale at the counter.
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Turkish tea is served traditional style. (Photos by Huda Bashatah)
Updated 15 May 2017

When only breakfast is on the menu

When only breakfast is on the menu

If you want to enjoy a Turkish breakfast in Jeddah, Gulnar Bakery & Cafe is the place — however, it is only served 7 a.m. to 12:30 p.m.
Gulnar Bakery & Cafe is one of the many Turkish-style cafés in Jeddah. Gulnar is located in Al-Naeem District and serves traditional Turkish breakfast and desserts. It is a cozy well-decorated place fit for couples and small families.
Starting with the name of the café and following through with its interior design, and until the very last sip of the black magic aka Turkish coffee, it is all “Turkized.”
Gulnar’s name stems from “Gul,” or flower, and “nar,” or “pomegranate.” Gulnar is the pomegranate flower, also known as the flower of fire.
The cafe offers fresh pomegranate juice that will wash away the dusty, summer heat and will cool your throat. It is also beneficial for your blood. Make sure to drink it quickly before it turns bitter.
The place is full of freshly baked bread scents, which signal a good morning and an accompanying good mood. That is because the cafe presents the most popular Turkish baked products such as sesame ring-shaped bagels stuffed with white cheese, jam, butter, peanut butter or Nutella.
“Börek” are baked filled pastries made of thin flaky dough stuffed with potato, Spanish beef or cheese.
We picked the intercontinental breakfast consisting of red Turkish tea, butter and jam-stuffed Simit, potato Börek, pomegranate salad along with a salmon sandwich and a plate of honey and cream, Turkish cheese and olives.
Turkish coffee gets its name from the country it was created in, but when it comes to breakfast, Turks are definitely tea people. In Gulnar Café, the tea was prepared in the traditional Turkish way. Water for tea is heated in a samawer over charcoal and is left to simmer on the gentle heat until it steeps.
But Turkish coffee is the real story. We all know what it takes to make a cup of Turkish coffee. Normally you would heat it to a point where it just begins to bubble, but under a rolling boil, so it begins to foam up into the neck of the cans before reducing the heat and allowing the foam to die. The process is repeated three or four times before the mixture is poured into a small cup.

However, Gulnar’s coffee is boiled on sand. The sand can be heated using any method, as long as the heat is consistent.
True Turkish coffee is strong, thick, black and best served with a fresh piece of Lokum or baklava, to keep the sweetness to your mouth.
At Gulnar, we had both a priceless piece of heavenly Turkish delight and baklava stuffed with “booza,” Turkish vanilla ice cream with pistachio.
Lokum, or Turkish Delight, is a nougat dessert served with a variety of flavors and fillings, and often topped with powdered sugar. Gulnar serves it with the sweet and sour pomegranate flavor. If you have a sweet tooth, a bite of the chewy delight will make you want to have the jar before you leave the café.
The menu is short and simple, and will leave you with limited options so you can select fast without getting distracted. Breakfast prices are what you would expect from a small restaurant – very reasonable.
Altogether the atmosphere of Gulnar appeals to everyone who is in love with Turkey.

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In conversation with Kuwaiti chef Ahmad Al-Bader

In conversation with Kuwaiti chef Ahmad Al-Bader
Portrait of Kuwaiti chef Ahmed Al-Bader. Supplied
Updated 30 July 2021

In conversation with Kuwaiti chef Ahmad Al-Bader

In conversation with Kuwaiti chef Ahmad Al-Bader
  • The Kuwaiti chef and entrepreneur on cheese-melt goodness, the brilliance of butter, and taking inspiration from his dad

LONDON: On a fine London afternoon, Kuwaiti chef Ahmad Al-Bader sits in Chestnut Bakery. It is one of four successful food ventures he’s co-founded and currently co-manages — the other three being the beef canteen Habra, and Lunch Room — a “social-dining venue” — both in Kuwait, as well as GunBun in Riyadh.

Al-Bader has made a name for himself in the regional and international culinary scenes thanks largely to the consistent quality of his food, which is partly down to his systematic approach to cooking and baking. 

Al-Bader has made a name for himself in the regional and international culinary scenes. Supplied

“This is the core of success,” he says. “Things have to be written down. For the past 10 years I’ve been writing my recipes, not cooking them. When you reach this point, you have to be very experienced and to know exactly what is right. Recipes are written based on the palette — the acidity, sourness, bitterness, and sweetness; that’s how I create the balance.”

Q: What’s one ingredient that can instantly improve any dish? 

A: Butter. It’s has a fatty flavour. It’s soothing and it hits the palette. Sometimes you can have a loaf of white bread and still feel empty. But on other days you can have two or three spoons of peanut butter and some honey and feel happy.

What’s your favorite cuisine?

I love Chinese food, and Indian. Anything that (Wagamama founder) Alan Yau does always inspires me. He’s one of the ‘guru’ concept developers I’ve met. I respect how he thinks and works and I’ve learned a lot from him. The same applies to Yotam Ottolenghi and Sami Tamimi (co-owners of six delis and restaurants in London). I have the greatest respect for them. 

Supplied.

What’s the most common issue you find when you eat in other restaurants?

Dining out is never for competitive purposes. Knowledge is always my objective — I want to learn how to do something. But not to compete. My objective is always to build something with value. 

What’s your go-to dish if you have to cook something quickly? And why?

A cheese melt sandwich. Good cheese and good bread. It’s soothing. And you can play with it — you can put pickles, mustard, or roast beef or chicken. And use a good 60 grams of butter; that will give you a solid foundation.

What’s the most annoying thing customers do?

Customers are never annoying. As long as they’re not insulting one of the waiters or insulting us, I’ll respect whatever they have to say. I’m here to serve them. 

What’s your biggest challenge as a restaurateur?

Food handling, especially critical items like protein and fish that need to be transported. I don’t risk having a lot of them in my concept because of the heat and handling. Freshness is very important in these protein concepts. That’s why I simplify things through process cooking or curing, et cetera. That’s what I do to avoid any bacterial growth. 

Supplied.

What’s your favorite dish to cook? 

Grilling and barbecuing reminds me so much of my dad. Prepping instant salsas is also one of many things I learned from him. He’s probably been making chimichurri for 30 years but in his own way, with a lot of coriander and garlic. He’s always been a host. Hosting is very important to me. 

I also love slow cooking. I love cooking tongue — beef or lamb — and this I also got from my dad. I remember he used to slice it and eat it with mustard. And I always loved that. 

 

Here, Al-Bader offers some cooking tips and a recipe for a tasty beetroot dish (although it requires a sous-vide machine).

Ahmad Al-Bader’s pickled beetroot recipe 

 

INGREDIENTS:

100g boiled beetroot; 100g apple vinegar; 100g white vinegar; 30g honey; 3g roasted coriander seeds; 5g thyme; 3g roasted yellow mustard seeds; 3g whole black pepper; 3g fresh dill; 3g salt; 10g jaggery

 

INSTRUCTIONS: 

1. Set sous-vide machine to 80 C.

2. Mix all ingredients in a bowl, adding the beetroot last.

3. Transfer to a vacuum-sealed bag.

4. Cook in the sous-vide machine for 10 minutes at 82 C.

5. Remove and transfer into a bowl of ice.

6. Transfer to a clean container, cover, and store in refrigerator at 1 C to 4 C until serving. It can be stored for up to three days.


What We Are Eating Today: Loqmatain

What We Are Eating Today: Loqmatain
Updated 30 July 2021

What We Are Eating Today: Loqmatain

What We Are Eating Today: Loqmatain

If you want wholesome, nutrient-dense snack choices, try Loqmatain date bars — a Saudi brand that offers healthy tasty snacks made of different types.

Loqmatain is an Arabic expression that translates as eating a small portion of food or snack, which reflects on the concept of the brand, as it offers on-the-go date bars and dip snacks that you can take to work to have with your morning coffee, or on a road trip. They are also suitable for children as Loqmatain’s products are rich in fiber and naturally sweetened.

The bars on offer are an updated version of those popular in the 80s and 90s, filled with biscuits and wrapped with date paste.

Each product is accompanied by different toppings and optional dips, including tahini, pistachio, and chocolate. The local brand deals almost exclusively with local farmers, to ensure good quality.

You can find them in supermarkets and coffee shops in many cities in Saudi Arabia. For more information visit their website: Loqmatain.com or Instagram account @loqmatain


Beauty mogul Huda Kattan backs new female wellness brand

Beauty mogul Huda Kattan backs new female wellness brand
Ketish, launched by former Huda Beauty product developer Eman Abbass, is the first brand to be launched by HB Angels. Supplied
Updated 27 July 2021

Beauty mogul Huda Kattan backs new female wellness brand

Beauty mogul Huda Kattan backs new female wellness brand

DUBAI: Iraqi-US beauty mogul Huda Kattan has announced Ketish as the first brand to be launched by Huda Beauty Angels — which falls under HB Investments, Kattan’s venture capital firm. Ketish, a feminine care label, is being spearheaded by Eman Abbass, a former Huda Beauty product developer.

“I’m really excited on a deep level about Huda Beauty Angels and being able to reveal to you guys very soon the first project we are investing in with an amazing founder who has such an amazing mission and purpose and we know they’re going to change the world,” she said in a video shared with her 49 million Instagram followers.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by HUDA KATTAN (@hudabeauty)

“When we first started our brand, nobody wanted to invest in us. Nobody wanted to really believe in our cause and what we were doing,” she added, revealing what prompted her to start the $10 million female entrepreneur seeding initiative, HB Angels.

Specializing in female wellness, Ketish aims to launch its first product in August 2021, although Abbass has been tight-lipped on the sort of products that will be offered, telling The Industry Fashion website that the brand will focus on “targeted body care products.”

The new brand was inspired by Abbass’s own health experience. When she was 21-years-old, she was diagnosed with cervical cancer during her first-ever gynecologist appointment. Coming from a conservative background, Abbass felt ashamed to talk to her American-Egyptian family about her health during the diagnosis and treatment process.

Huda and Mona Kattan pictured with Eman Abbass (M). Supplied

Following a nine-year healing journey that she had to go through alone, Abbass was inspired to launch the luxurious female wellness brand that aims to reform feminine care products in the Middle East and is named after a female ancient Egyptian deity.

“A lot of those brands and products that we find now are in the pharmacy and the pharmacy is traditionally a place that you go when you are sick or something is wrong,” she told The Industry Fashion website. “We want to take feminine wellness and care out of the pharmacy and put it in the places that women shop… when I’m having a bad day I go to Sephora or I hop on to Cult Beauty. It’s those spaces that we want to be playing in to really elevate that experience and give women products that they can incorporate into their overall beauty and self-care routines.”

“Ketish is a movement,” Kattan said in a press release. “It’s about taking power back and being fully comfortable with yourself. When people start to become part of this community, they’re going to feel liberated. I realized very quickly that this was a topic that so many people had so many issues with. The more I started talking to Emaan, the more I was convinced that she could change the category.”


What We Are Buying Today: Club Cake

Photo/Supplied
Photo/Supplied
Updated 24 July 2021

What We Are Buying Today: Club Cake

Photo/Supplied
  • Fillings include dulce de leche, and raspberry compote, and all the cakes are decorated using buttercream piping

Club Cake is a Saudi brand offering creative mini vintage cakes decorated to suit a variety of occasions.
Products come in sizes ranging through four, six, eight, and 10 inches and can incorporate special messages for birthdays and other celebrations.
Customers can choose different buttercream frosting color combinations, and add decorative items such as cherries, strawberries, or chocolate in special molds and sprinkles.
Fillings include dulce de leche, and raspberry compote, and all the cakes are decorated using buttercream piping.
For more information visit @clubcakesa on Instagram.

 


Philippines launches program to promote Mindanao’s halal cuisine

A hearty halal dish being served in Tambilawan Kamayan Restaurant in General Santos City. (Supplied)
A hearty halal dish being served in Tambilawan Kamayan Restaurant in General Santos City. (Supplied)
Updated 23 July 2021

Philippines launches program to promote Mindanao’s halal cuisine

A hearty halal dish being served in Tambilawan Kamayan Restaurant in General Santos City. (Supplied)
  • “Globally, the halal industry is about $2.3 trillion”

MANILA: The Philippines has launched its Halal culinary tourism program, which aims to attract more tourists to Mindanao and experience the region’s unique culinary heritage.
The program was introduced by the Department of Tourism (DoT) on Tuesday, coinciding with the celebration of the Muslim festival of Eid Al-Adha, through a video series that can be viewed by the public on the DoT’s social media platforms.
The campaign is designed to promote not only Mindanao’s cuisine but also its people and culture, and consequently tourism destinations in the southern part of the country. As such, it is expected to help spur economic development in the region.

Sinina kambing, a Maguindanaoan delicacy, is stewed goat meat cooked using local spices.

“Food is an important part of a tourism experience. It gives us a glimpse of a place’s culture and heritage. Through the development of Halal culinary tourism, we are encouraging the discovery and familiarity with the traditions of our Muslim brothers and sisters,” said Tourism Secretary Bernadette Romulo-Puyat.
“Halal is not exclusive to Muslims. It is for everybody. This is what we want to introduce through this project,” she added, expressing optimism that it will attract both Muslims and non-Muslims.

FASTFACT

‘We are encouraging familiarity with the traditions of our Muslim brothers and sisters,’ says tourism secretary.

The project also aims to document Mindanao’s culinary practices, create experiences and attractions by local government units and private enterprises for tourists, and promote the region’s halal tourism industry through culinary and heritage mapping.
The DoT’s video series showcases halal-certified and Muslim-friendly establishments across Mindanao island.

Bay Tal Mal restaurant’s tiyulah itum, a stew dish with braised beef or goat, originating from the Tausug tribe.

May Salvana-Unchuan, a director at the DoT, said “the aspects of halal cuisine, the halal way of doing things, and Muslim-friendly tourism were unknown before” but are “becoming a popular concept.”
Jamal Munib, commissioner at the National Commission on Muslim Filipinos, said “Muslims are not the only ones who advocate halal food” because non-Muslims “can see how clean halal cuisine is.” He added: “Globally, the halal industry is about $2.3 trillion.”
Gurlie Fronoza, a tourism officer in Cotabato City, said halal culinary products are healthy because they are basically organic.
“If you’re looking for more adventure in your food than the usual menu that’s being given to us in establishments, you have to try halal,” Fronoza added.
The Tourism Promotions Board, an agency of the DoT, has said it will ramp up its support for the establishment of a complete halal ecosystem through initiatives that will further develop and promote Muslim-friendly tourist attractions and services in the country.