Buffets and Behavioural Economics in the Modern Age

People are naturally drawn to buffets. Going through long queues of scrumptious food would appear to be straightforward enough, but there may be something more going on than meets the eye. How does food selection take place? It certainly involves a significant amount of consideration -- assessing choices and picking out the ones that attract one's taste -- and may be guided by some form of push or motivation.

The purposeful process of buffet selection has captured the interest of economists, psychologists, and other researchers, which may provide unique economic insights and "a glimpse into the weirdness of human behaviour."

A research in 2008 at Cornell university studied the effects of discounts on an all-you-can-eat pizza deal. It found that although the amount of food that can be consumed is the same -- unlimited -- with or without the discount, when paying less, people tended to eat less. The conclusion arrived at by the researchers was that people consumed food according to their sense of value rather than their appetite.

Economist Michael Leonard, from Kwantlen Polytechnic University in British Columbia, wrote about the economics of buffets at Sin City, and gave him insights about fixed costs, excesses and deficits of the marginal revenue of establishments, and cost, price, and value differences.

Buffets get people excited because, when asked to choose between a favourite dish or a wide selection, variety is the preferred choice. This behaviour, is exhibited by capuchin monkeys, echoes the primate behaviour innate in humans. In another study, when presented with ten colours of the candy, people consumed 43 percent more M&Ms than for seven colours. The more options are given, the more hunger is manifested, and the more amount of food is consumed.

This leads to another point in buffet economics -- the glutton factor. The Forbes reports the case of Bill WIsth, a man who spoke up in protest for being turned out of a buffet for eating too much. Although the buffet owner acted a little more discourteous than usual, the Forbes also makes a point by saying:

"When someone offers all-you-can-eat to any customers, those that show up should be ones for whom the amount that they can eat is worth more than the price they expect to pay. After all, if the buffet costs $10 no matter how much you eat then those who eat the most will get the most value out of it. But the average amount consumed can’t exceed the price, otherwise the restaurant will lose money and go out of business. So if the average amount consumed is $16 worth of food, then the restaurant will have to raise the price to above $16. But this means those who ate more than $10 but less than $16 worth of food will no longer find it worthwhile to eat there, so they will stop going, and the average customer left will be those who eat more than $16 worth. This process continues, until there is only one guy left going to the buffet, and he eats $300 worth of fish and is charged exactly $300 for it."

Researches have tried to correlate the number of times people have returned to the buffet table, with a variety of factors including body mass index. The proposition that people who are overweight eat more may be obvious, but researchers try to link seconds or repeat trips to the buffet table with plate size, amount of survey time before picking up the first serving, and facing position in relation to the trays and meins.

There is a perception that buffets are there to offer cheap food. However, according to science, people are happier with buffets that cost more. Cornell Food Lab supports this finding, and reports that inexpensive food, aside from causing people to eat less, also causes people to be unsatisfied with their all-you-can-eat meals. This displays a form of self-fulfilling prophecy, which also gives insight into a person's sense of value.

It can therefore be said that it is better to eat at more expensive buffets, in order to get the most satisfaction out of one's meal. Eating from a large plate, while facing the buffet table, raises the chances of "begging the house" -- that is, getting one's fill and consuming to the heart's content.

Alternatively, it is important to note that value does not equate with cost, and sometimes the people who come out of a buffet happiest are not the ones who come out with a full stomach and an indigestion.

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This Is Why Indian Food Is So Delicious

It's the lack of overlapping flavors, scientists say

Indian food in Doha is lauded for its curries, mouth-burning spices and complex flavor pairings. With its use of cardamom, cayenne, tamarind and other pungent ingredients, the resulting taste combinations are unlike anything found elsewhere around the world. But scientists in India have now discovered exactly why Indian food is so good — it’s the fewer number of overlapping flavors in ingredients.

Researchers at the Indian Institute for Technology examined how frequently overlapping flavor compounds factored into a dish’s ingredients. They reviewed thousands of recipes on TarlaDalal.com, scrutinizing the subtle molecular-level differences that distinguish the cuisine, reports the Washington Post.

“We found that average flavor sharing in Indian cuisine was significantly lesser than expected,” researchers wrote.

In Western cuisines, ingredients are usually paired together for their similar flavors. However, an average Indian dish includes at least seven ingredients, most of which do not contain overlapping flavors. Cayenne, green bell pepper, coriander and garam masala are usually paired with ingredients that have no chemical overlap, but each ingredient brings a unique component when incorporated into the final meal. This creates knockout dishes for a cuisine that uses approximately 200 of the estimated 381 ingredients known in the world.

Source-http://time.com/3731111/indian-food-curry-cuisine-tasty/

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FOODS OF THE MOROCCANS

Morocco, unlike most other African countries, produces all the food it needs to feed its people. Its many home-grown fruits and vegetables include oranges, melons, tomatoes, sweet and hot peppers, and potatoes. Five more native products that are especially important in Moroccan cooking are lemons, olives, figs, dates, and almonds. Located on the coast of the Mediterranean Sea, the country is rich in fish and seafood. Beef is not plentiful, so meals are usually built around lamb or poultry.

Flat, round Moroccan bread is eaten at every meal. The Moroccan national dish is the tajine, a lamb or poultry stew. Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tajine's name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served. Another Moroccan dietary staple is couscous, made from fine grains of a wheat product called semolina. It is served many different ways, with vegetables, meat, or seafood.
Sweets play a very important role in the Moroccan diet. Every household has a supply of homemade sweet desserts made from almonds, honey, and other ingredients. Mint tea is served with every meal in Morocco. It is sweetened while it is still in the pot.

Chicken Tajine with Almonds and Prunes

Ingredients

6 skinless, boneless chicken breasts
2 Tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon powdered cinnamon
¼ teaspoon powdered ginger
½ teaspoon powdered saffron (optional)
3 short cinnamon sticks
4 ounces butter
2 large onions
½ cup sugar
1 strip lemon peel
1 pound dried prunes
Blanched almonds
Fresh watercress or mint

Procedure

Combine the oil and ground spices in a large bowl.
Cut the chicken into cubes and chop the onion finely. Put the chicken and onion into the bowl with the oil and spices. Combine well and let stand for 30 minutes.
Melt the butter in a large skillet. Add the chicken, searing (browning) them lightly on all sides.
Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes).
While the chicken is cooking, put the prunes in a small saucepan, cover with water and bring the water to a bowl. Remove the pan from the heat and let them stand for 20 minutes.
Drain the prunes, return them to the pan, and ladle a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes.
Add the lemon peel, cinnamon sticks, and half the sugar to the prunes.
Stir the remaining sugar into the meat.
Arrange the meat on a serving platter. Add the prunes to the meat, and pour the sauce from the prunes over the meat and prunes.
Boil the remaining liquid from the meat rapidly to reduce it by half and pour over the meat and prunes.
Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint.
Serve with rice or couscous.

Serves 10 to 12.

In Morocco, tajine is the name of both the stew and the covered clay pot it is baked in. The tajine may be called the "Moroccan crockpot" because it is used to slow-cook meat dishes.

EPD Photos/Yzza

Moroccan Mint Tea

Ingredients

1½ Tablespoons green tea (or 2 teabags of green tea)
Boiling water
3 Tablespoons sugar (or to taste)
Handful (about 2 Tablespoons) of fresh or dried spearmint leaves

Procedure

Put the tea in a 2-pint teapot and fill it with boiling water.
Let the tea steep (soak) for 2 minutes.
Add mint leaves and sugar to taste.

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ESSENTIAL INGREDIENTS IN SRI LANKAN CUISINE

The building blocks of Sri Lankan cuisine are rice, coconut, and native tropical fruits and vegetables. Every Sri Lankan cookbook I've found has multiple pages on the preparation of rice, with one, Ceylon Cookery, devoting five full pages to the topic. The island grows some 15 varieties of rice (down from 280 just 50 years ago, and 400 in times before that), some of which are used for various types of rice flour pancakes (called hoppers) and rice noodles (called string hoppers).

When asked if I recommend Sri Lanka as a vacation destination, I'd say yes to everyone—unless they're allergic to coconut. Stacks of yellow king coconut are fixtures on the side of the road, ready to be hacked open by a young man or little old lady wielding a machete. The liquid inside puts commercial coconut water to shame; the real stuff has a perfectly clean, sweet-without-the-sticky taste. (Pro tip: after you finish your king coconut, hand it back to the vendor, who will crack it open and craft a spoon from the side, so you can scrape out the coconut meat within.)

But coconut's not just for drinking: every rice and curry is served with pol sambal, a scraped coconut condiment that varies in spiciness from table to table. Coconut is a major ingredient in the greens dish mallum, and, of course, it's a big player in the island's sweets. When I started testing Sri Lankan recipes, the first thing I did was buy a giant bag of desiccated coconut.

Stroll through the countryside and the fragrant smell of cardamom and curry leaves will inevitably grab you. In the city, piles of turmeric and fennel seed sit in ceramic pots at the market, waiting patiently for their turn in a curry. These spices are fundamental to the cuisine, serving as the base for the many curries, sambals (relishes), sundals (salads), and mallums (greens dishes) served with most meals. Black pepper is native to the island and was the most powerful spice in Sri Lankan cooking before spicy peppers arrived on colonial era trading ships. Black pepper curries still pop up on menus, and are worth seeking out for the original flavors of the island—and because they offer an entirely different type of heat.

Once chili peppers arrived, they took off: over 60 types grow on the island, and you can judge the spiciness of most dishes by how much of the blush of red pepper, used fresh or dried, it has taken on. To continue making a curry, you'll likely need fenugreek, cardamom, cumin, fennel seed, cloves, and coriander, all used whole or ground. From underground, garlic, ginger, and turmeric are often added in chunks, while curry leaves and pandan leaves are used fresh. Finally, a list of Sri Lankan curry ingredients would be incomplete without the local cinnamon, often called Ceylon cinnamon, after the island's former name. (What we usually call cinnamon in the US is actually the less subtle and balanced cassia, rather than the warm, gently spicy and floral-scented Ceylon cinnamon).

The real distinction of Sri Lankan cuisine is not the individual spices used, but the prominence with which they're featured. Mercy John, the Tamil proprietress ofVictoria Guest House on the east coast of Sri Lanka and a masterful cook, says that all spices should be fried in mustard oil before they are used in a curry. Ceylon Cookery, an instruction manual geared toward Sri Lankan young people just starting their own households, offers instructions on unroasted, roasted, and fried spice curries. Whatever the starting base of the curry, it is often topped in the end with a smattering of fried spices (the process of frying them and adding at the end is called tempering), so that vivid flavor is never missing.

There's one more key component to many dishes: Maldive fish. It's bonito tuna that's boiled, dried in intense sun until rock-hard, and shredded. While it's used to add savoriness, it is not as pungent as the fish sauce or dried or fermented fish or shrimp of Asian cuisines further East. "Care should be taken," Ceylon Cookeryinstructs, "not to allow the Maldive fish flavour to predominate over other flavours." Meat and fish curries are generally left to develop their own strong flavors, but nearly every vegetable dish gets the fish's umami injection. It is nearly imperceptible, other than an underlying boost to the flavor, much like that of MSG—you'll hardly notice a "fishy" flavor.

Source-http://www.seriouseats.com/2014/09/what-is-sri-lankan-food-like-cuisine-guide-international-travel-curry-string-hoppers-coconut-sambal.html

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The History of Thai Food

Thai food is internationally famous. Incidentally, it is also Thai food in Doha is very popular.

Whether chilli-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all palates.

Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background,

Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at "Siameseising" foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.

Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased.

It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tasters.

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.

Source-http://thaigrocer.com/aboutthaifood.html

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Traditional Asian cuisine or to be specific Japanese cuisine, washoku, usually consisting of rice, soup and vegetables and featuring a variety of mostly mild and delicate flavors, has become well known throughout the world. Recently, washoku – a way of cooking, presenting and eating traditional Japanese cuisine – was inducted into UNESCO‘s Cultural Heritage list.

1. Bread and Japanese bakeries

In Japan, as is the case with most Asian countries, rice is the staple grain. Rice has played an important role in socio-economic history of the Japan, and, up until the modern era, was even used for taxation purposes instead of a manufactured currency. Following the Meiji Restoration, the Japanese diet became increasingly westernized. Bread grew in popularity, and now occupies an important and flourishing role in Japan’s food culture. A visit to any of Japan’s numerous bakeries will reveal a great variety of well-crafted products: everything from delicious sweets and French-style baguettes to shrimp rolls and pigs-in-a-blanket.using rice as a base in recipes. In addition to regular bread, some bakeries make rice bread, a special type of bread using rice flour, in hopes of increasing consumption of domestically grown rice.

2. Ice cream, with a Japanese twist

Ice cream probably isn’t the first thing to come to mind when someone mentions Japanese food. Yet, Japan is home to some truly unique flavors of this summertime favourite — the kinds of things you won’t find on US ice cream maker Baskin Robbins‘ famous list of 31 flavors. Among the more popular Japanese flavors are maccha (green tea), sakura (cherry blossom), satsumaimo (sweet potato), goma (black sesame seed) and yuzu (a type of citrus fruit with a flavor similar to mandarin orange mixed with lemon).

Less common are exotic flavors [ja] that you wouldn't find anywhere else but in Japan, based on local specialties. These include basashi (horse-meat sashimi), eel, and wasabi (Japanese horseradish). Such varieties can be found in particular souvenir shops in locations where the ingredients are local specialities.

3. Gekikara ramen and other spicy foods

Japanese food has a reputation for being mild, and some might even go so far as to call it bland. However, anyone willing to make that generalization has obviously never experienced a bowl of gekikara ramen, a version of the ubiquitous noodle dish flavored with potent spices. Those brave enough to try a bowl should expect to sweat a bit! And while Japanese curry is typically sweeter and less fiery than its Indian counterpart, some curry shops will allow you to select your level of spiciness, the higher of which will definitely pack some heat.

4. Raw egg

One of the hallmarks of Japanese food is the abundance of fresh ingredients that are quite often used raw. The best known example of this is the raw seafood used in sushi, but several other raw foods figure prominently in Japanese cooking.

Raw egg, for example, can be found in many dishes, typically served on top of rice, or as a dip for noodles. This presents, arguably, one of the greatest difficulties Americans face when sampling the array of Japanese food. American children are taught from a very early age to regard eggs with extreme caution. In the interest of preventing food-borne illnesses, Americans learn to always wash their hands after handling raw egg, to be careful not to cross-contaminate other foods with raw egg, to always store eggs in the refrigerator, and certainly never to eat eggs raw. This can be quite a shock for American visitors to Japan, who will find eggs stored on grocery shelves at room temperature, and eggs served entirely uncooked in a number of restaurant dishes.

That said, if properly handled, raw egg – sourced from clean, healthy chickens – is perfectly safe for human consumption. And everyone should try the humorously named oyakodon (mother and child bowl), which consists of cooked chicken and reduced onion served over rice with raw egg on top, at least once.

5. Okonomiyaki and common cuisine

Japan is a destination for foodies and gastronomes the world over, seeking the subtle and sublime qualities of Japan’s high-end dishes. This has led to a somewhat skewed perception of Japanese cuisine, as common Japanese dishes – the cheap and delicious meals enjoyed daily by average people – are sorely underrepresented abroad.

A great example of this is okonomiyaki. Many varieties and regional variations ofokonomiyaki exist; in fact, the name itself means “cooked how you like it.” The basic formula, however, includes different vegetables (often: cabbage, carrot and/or onion) and meats (often: squid, pork, shrimp and/or beef), diced and mixed into a pancake-like batter, cooked on a flat-top grill and garnished according to personal preference (often with a type of barbecue sauce, mayonnaise, edible seaweed and/or dried bonito flakes).

Bars and restaurants that serve okonomiyaki usually have a great social atmosphere, given that okonomiyaki can be cut into pieces with a metal spatula and shared with friends or family. Actually, many places allow groups of patrons to make their own okonomiyaki by ordering ingredients and using a griddle built right into the tables. This do-it-yourself style is not uncommon to other forms of Japanese common cuisine, including the ever-popular takoyaki (octopus balls).

6. Whiskey!

It might be considered cheating to include a section on whiskey, quite clearly a beverage, in an article intended to be about Japanese food. But would any article about French cuisine fail to include mention of French wine? Food and alcohol have a long relationship, though Japan’s affection for good whiskey is somewhat surprising, considering that sake usually hogs the cultural spotlight. Nevertheless, Japan’s distilleries produce high-end spirits that continually challenge the supremacy of Scotch, and often take first place in blind tastings and international competitions.

Whiskey bars, serving a variety of import and domestic products, are not uncommon in larger cities. And the whiskey highball (usually whiskey and either ginger ale or soda water served on ice in a highball glass) remains a popular cocktail of choice for both freewheeling Japanese youth and more staid businesspeople. The highball even emerged recently as part of a buzzword employed by Japanese beverage conglomerate Suntory in a marketing campaign: hai-kara, which is a whiskey highball (haiboru) served with fried chicken (karaage).

7. Otsumami, the marriage of alcohol and food

In Japan, alcohol is rarely consumed by itself, but is almost always accompanied by food of some kind. Visitors to Japan may be surprised when they order a drink at a bar or restaurant and are served a complimentary bowl of potato salad or strips of grilled chicken. This is entirely normal, part of the unspoken rule that says alcohol should always be paired with something to snack on. In fact, there is an entire category of snacks made and marketed to accompany alcoholic beverages. These types of foods are known as otsumami, which comes from the verb “tsumu”, which means “to pluck” or “to pinch,” a reference to the fact that they are quite often finger foods.

Japan is a notoriously alcohol-friendly society. Alcohol is abundantly available, to the point of being sold in vending machines in many places, and the consumption of alcohol on a regular basis is culturally accepted. For this reason, otsumami are very popular and sold in countless varieties. Those new to otsumami may want to start with more familiar fare, like mixed nuts or edamame (soy beans), but the more exotic varieties hold their own allure as well, such as squid jerky and whole dehydrated anchovies.

Whatever one’s culinary inclinations or perceptions about what traditional Japanese cuisine is, or ought to be, there is a lot more going on in washoku than just sushi and white rice. Japanese cuisine is big, wonderful, nebulous, and ever-changing. Those willing to explore it are sure to find something spectacular.

Source-https://globalvoicesonline.org/2013/12/24/7-things-you-didnt-know-japanese-food/#

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3 Most Weirdest and Unique Chinese Dishes

Chinese pride themselves on eating a wide range of foods, and Chinese cuisine often has an interesting history. This article lists five unique Chinese foods, which you can taste when travelling in China. Although the Chinese restaurants in Doha have adapted to the local tastes, we bring to you some of the unique chinese dishes you can request next time you visit one.

1. Beggar's Chicken (叫花鸡)

If you are planning to travel to Hangzhou, Beggar's Chicken is a highly recommended dish.

Features: It is a typical Zhejiang dish, with savory aroma and tender chicken meat. The chicken is served on a lotus leaf, and tastes fresher and less greasy.

Origin: Once upon a time, a beggar arrived at a village of Changshu Prefecture, Hangzhou. He had a chicken, and wanted to cook it. But he had no thing but a knife and a fire. He solved his difficulty by slaughtering and gutting the chicken, wrapping the chicken with yellow mud (without plucking it), and roasting the potato-like chicken. When he peeled off the dry mud, the chicken's feathers were also taken off.

Though the modern cooking of beggars chicken is largely identical to the beggar’s, it has been improved a lot, being much cleaner, more technical, and heathier.

Where to taste it: Beggar's chicken is widely served in Hangzhou’s restaurants. The best one for tasting beggar's chicken is Louwailou Restaurant (楼外楼), where it coats 168 yuan.

2. Bamboo Rice (竹筒饭)

Bamboo Rice of Zhuang ethic group

Bamboo rice is always cooked with rice and pork, which is cooked in a section of fresh green bamboo till the bamboo is seared. This food is delicious with the fresh fragrance of bamboo.

Where to taste it: Bamboo rice can be found in many places, especially where there are Dai minority and Yao minority people. Hence, you can have a taste when traveling to Yuannan Province(especially Xishuangbanna), Guilin (especially in the minority villages of Longsheng County), Guizhou Province (especially in the minority villages of Kaili), and Taiwan (Ali Mountain area).

Join one of our China minority discover tours to experience the colorful minority customs and relish their dishes with unique flavors.

3. Preserved Egg (皮蛋)

Shiny dark grey or black with s snowflake pattern, this unique egg product was created by Chinese people in the Ming Dynasty (1368-1644). Besides its unique taste, it is said that the preserved egg is useful for on curing hoarseness and dispelling the effects of alcohol.

Ways to eat: Many traditional Chinese restaurants serve dishes made with preserved eggs. Soup cooked with preserved eggs and mustard leaves (皮蛋芥菜汤), minced pork congee with preserved egg (皮蛋瘦肉粥, which can be found in KFC in China during breakfast time), and braised preserved eggs with tofu (皮蛋豆腐) are the most popular ways of eating preserved eggs.

Attention: Do not eat too many preserved eggs, especially children, because they may contain a little lead (like popcorn). Certified lead-free preserved eggs are available.

Source-http://www.chinahighlights.com/travelguide/article-unique-food.htm

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20 top Middle Eastern foods -- which is the best?

Fresh, wholesome, healthy, rich, aromatic -- it's no wonder that the past decade has seen Middle Eastern cuisine's global profile skyrocketing.

While everyone has their favorite dish, we hit up Lebanese-American food blogger Bethany Kehdy of dirtykitchensecrets.com, who a cookbook on Middle Eastern cuisine due out in 2013, for her take.

Her favorite dishes are simple and rustic, such as the m’jadarrah, lentil stew, also known as poor man’s stew, consisting of slow-cooked lentils with a sprinkling of burghul and caramelized onions and served with a side of zesty cabbage salad.

Or Kkshik -- a porridge made from burghul fermented with yogurt and dried in the sun on rooftops over seven days during the fall before being ground into fine powder.

“It’s soul-soothing, wholesome food in a jiffy, although an acquired taste, I’ll admit,” says the power blogger.

So what is your favorite Mideast dish?

Along with Kehdy’s takes, we rounded up 20 of our favorite Middle Eastern dishes to get you started.

Which came first, hummus or pita?

1. Hummus

The big daddy chickpea spread can be slathered on anything from a burger or baked potato to the traditional hot pita bread.

Veteran preference: more garlic, more better.

Where to try it:

Abu Shukri, Via Dolorosa near Damascus Gate, Jerusalem, Israel;

+972 2 627 1538

2. Manakeesh

The pizza of the Arabic world, manakeesh is a round bread sprinkled with either cheese, ground meat or herbs (zaatar). It's ideal for breakfast or lunch. Varieties come from both fancy Levantine restaurants or street vendors.

Where to try it:

Al Hallab, Guarhoud Road, Garhoud, Dubai, United Arab Emirates;

+971 4 282 3388

Halloumi: not your typical grilled cheese.

3. Grilled halloumi

These mini-slabs of chewy goodness are made from goat and sheep milk. Unlike other cheeses, no acid or bacteria is used during processing.

Where to try it:

Abdel Wahab, El Inglizi Street, Monot, Achrafleh, Beirut, Lebanon;

+961 1 200 550

4. Foul meddamas

Made of fava beans, olive oil, parsley, onion, garlic and lemon, this dish doesn't have the most appetizing of presentations -- blobby brown mush is about the best we can say of it. Taste and texture make up for it.

Where to try it:

The Pavilion Downtown Dubai Café, Downtown, Dubai, United Arab Emirates;

+971 4 447 7025

The genesis of falafel is a fiery topic.

5. Falafel

You may consider fried chickpeas with herbs as simply a great snack. Or tasty pita filler.
For Middle Easterners, however, the origins of falafel are a matter of patriotic interest.
The "New York Times" has reported how the dish's provenance sparks fierce debates, but we're happy to sit on the sidelines and remain addicted to the taste.

Where to try it: Books@Cafe, First Circle Amman, Jordan;

+962 6 465 0457

6. Tabouleh
You don't have to be a vegetarian to enjoy this magical combination of bulgur, parsley, mint, onion and tomatoes. But watch out, you just might be tempted to switch teams after a steady diet of this popular salad.

Where to try it: Cairo Restaurant, Al-Malek Talal Street, Amman, Jordan;

+962 6 462 4527

Baba ghanoush comes in a variety of styles.

7. Moutabal/baba ghanoush

Just when you're ready to declare hummus the best dip on the planet, you find moutabal. Similar to baba ghanoush, the dip offers a similar consistency with an eggplant kick. Spiced up with chili, it delivers a zing.

Where to try it:

Zest, One&Only The Palm, Palm Jumeirah, Dubai, United Arab Emirates;

+971 4 440 1010

Fattoush: simple ingredients, magical combination.

8. Fattoush

This tangy salad is one of the Middle East's greatest contributons to world culture. Crispy lettuce, crunchy fried squares of pita, diced tomatoes, cucumbers and onion, garlic, lemon, olive oil and mint make for a refreshing addiction.

Where to try it:

Al Halabi, Mall of the Emirates, Barsha, Dubai, United Arab Emirates;

+971 4 395 1615

9. Umm Ali

Egyptian bread pudding, or umm ali, is a hearty pastry cooked in milk and cream. Versions are made with croissant pieces, raisins, pistachios, vanilla and condensed milk.

Where to try it:

Naguib Mahfouz Restaurant, 5 sikkit el badistan, khan el khalili, Cairo, Egypt; +20 202 590 3788

10. Shanklish

This cow or sheep milk cheese is usually fashioned into golf ball-sized bites and rolled in zaatar herbs or chili flakes (the latter version favored in Syria). Also often enjoyed with diced tomato, onion and olive oil.

Where to try it:

Market Place, JW Marriott Dubai, Abu Baker Al Siddique Road, Al Rigga, Dubai, United Arab Emirates;

+971 4 607 7009

Shawarma: One of the prettiest sights in the world

11. Shawarma

No, shawarma wasn't invented as a hangover cure. But the tender bits of skewered chicken, garlic puree and salad wrapped in pita have made it a beloved post-session snack the world over. One more, please.

Where to try it: Hashipudia, 6 Ha-Shikma Street, Jerusalem, Israel;

+972 2 625 4036

Shish tawook: it's all about the marinades and condiments

12. Shish tawook

Served with pure garlic paste, this simple skewered chicken dish is hugely popular in Lebanon, Syria, Egypt, Iraq and the Gulf region. Dishes are served with fries and pita bread.

Where to try it: Al Falamanki, Damascus Street, Beirut, Lebanon;

+961 1 323 456

13. Dolma

Dolma goes horribly wrong when the stuffed vine leaves become flaccid and slimy after being left out in the sun for too long. They need to be fresh with succulent lamb or juicy vegetables.

Where to try it: Asitane Restaurant, Kariye Camii Sokak 6, EdirnekapI, Istanbul, Turkey;

+90 212 534 8414

Kofta: don't let looks deceive you

14. Kofta

Common in Iran and Pakistan, these balls of minced lamb or beef have a spicy, onion kick.

You can fry, grill, barbecue or bake the patties, but they’re best served with a distinctive spicy sauce. In the Arab region, you'll find them in cylinder shapes, often on a stick.

Where to try it: Gulf Pomegranate Iranian Restaurant, ‪Al Ansab Road next to Al Agbiya Mosque, Muaskar Al Murtafa'a, Oman;

+968 9 223 6697

15. Quwarmah Al Dajaj

Curry veterans, this may be a new one for you.

Known to most as Kuwaiti curried chicken, the zesty dish is made with a blend of Middle Eastern flavors and spices -- lime, ginger, turmeric, baharat, cumin, cardamom, black pepper, cinnamon, nutmeg, paprika -- that combine to give it a disinctive pop.

Where to try it: Mais Alghanim, Gulf Road, Kuwait,

+965 2 225 1155

Mansaf may not be the most photogenic of foods but there's a reason it's practically the national dish of Jordan.

16. Mansaf

The small version of this Jordanian and Palestinian dish looks like a pizza covered with a lamb carcass, while a larger banquet variety can cover a whole table.

Despite the intimidating appearance, the tender mutton, covered in yogurt sauce and sprinkled with almond and pine nuts, makes for a culinary masterwork.

Where to try it: Jabri Restaurant, Wasfi Al-Tal Street, Amman, Jordan;

+962 6 5681700

17. Kebab karaz

Otherwise known as cherry kebab or desert candy, this Syrian dish offers a new slant on the famed meat stick. Kebab karaz adds sour cherries and pomegranate pips, rendering the meaty mix blood red, sweet and sour.

Where to try it: Al-Mayas, Al-Bedea, Kuwait City, Kuwait; +965 5 738 089

Baklava: sickly sweet
18. Baklava

Buttery filo pastry, chopped nuts, sweet syrup and honey dressing -- made from a recipe that dates to the Ottoman empire, it's no wonder baklava is one of the most enduring and beloved dishes on the planet.

Where to try it:

Rihtim Cad, Kati Otopark Alti, 3-4 Karakoy, Istanbul;

+90 212 293 0910

Knafeh: savory cheese flavor, crunchy pastry crust
19. Knafeh

This delicious cheesecake uses Nabusi cheese, which is common to Palestine, Syria and Lebanon. The blush coloring comes from orange blossom water or rose water.

Where to try it: Habibah, Al Malek al Hussein Street, Amman, Jordan

20. Iraqi masgouf

Remember the best piece of carp you ever had? No?

You would if it had been this carp, which is slow-cooked for up to three hours until the fat has been burned off, then served with lemon and pickles.

Where to try it:

Al Adhamiyah Iraqi Restaurant, Al Asmakh StreetJasra, Doha;

+974 4432 4326

You can also try the best restaurants in Doha

Source: travel.cnn.com/20-best-middle-east-dishes-324556

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Eating in Qatar is the definitive resource on anything delicious in Qatar.

Top 5 fine dine restaurants in Doha

Lets look at some of the best of fine dining in Doha

La Mer at The Ritz-Carlton

La Mer is a restaurant you book for the view first, and the food second. That's not to say the food isn't divine, but situated on the 23rd floor of The Ritz-Carlton with its floor to ceiling windows, the vista extends out across the Gulf's coast and onto the city's skyline.

A joint seafood and steak restaurant, La Mer has some chic interior design to go with its contemporary cuisine. The Wagyu beef with foie gras and black truffle, seafood tortellini or the reef and beef - lobster and a 120g strip loin - should leave your stomach as content as your field of vision. For something more intimate, book the private dining room, Le Ciel, or finish your night with drinks in Level 23 - the restaurant's upscale bar.

Hakkasan at the St. Regis

With branches also in Dubai and Abu Dhabi, the Hakkasan group has embedded its roots firmly in the Gulf. Doha's venue at the St. Regis maintains the classic interior styling the chain has become known for, fusing traditional Chinese design with modern aesthetics. Inside may be enticing but Hakkasan's outdoor terrace is not to be sniffed at. A very unique setup in this architectural city, lush greenery borders comfortable seating with open air views.

The Ling-Ling Lounge is what you will require for private parties or work events. As has always been the case though, the food is Hakkasan's crowning glory. Good luck choosing between the black cod with XO sauce, Peking duck with Royal Beluga caviar, Wagyu beef or silver cod with Sha Cha and truffle - to name just a few of our favorites.

Gordon Ramsay at the St. Regis

As if stepping into a Georgian Townhouse in Mayfair, celebrity chef Gordon Ramsay has not only captured the sense of London's poshest district, but he's created a menu that is filled with wonderful British classics. Start with a drink in The Conservatory before walking into the avant-garde restaurant, filled with vivid colours and creative styling; we warn you that romance will inevitably be in the air.

Better still, arrive in style with one of the hotel's Rolls-Royce cars delivering you directly to the restaurant's private lift for a champagne welcome. Pan-roasted wild sea bass with truffle sauce, blue lobster on rock salt or butter truffle guinea fowl are all on the 'standard menu'. Egg yolk ravioli and cold seared langoustines are on the 'menu prestige'

Market by Jean-Georges at the W Doha

Hoarding awards since it opened its doors in 2012, Market is a funky and modern restaurant with a bustling atmosphere. It's cuisine of high-end European and Arabic food with a twist has proven extremely popular ever since Jean-Georges Vongerichten brought his chain of restaurants to the city. The restaurant is designed in several small areas, giving it a more intimate feel than if it was one big open space.

Hundreds of jars filled with spices and aromas are scattered throughout the venue, that, along with the close proximity of tables, helps to create the concept's 'market' feel. The menu is balanced between fine dining and the higher-end of casual, including some fantastic sushi and gourmet options. Be sure to book in advance - like all good markets, this one is busy on a weekend.

Signature by Sanjeev Kapoor at Meliá Doha

With a branch already in Meliá's Dubai hotel, it wasn't a surprise when Meliá Doha opened its own Signature by Sanjeev Kapoor earlier this year. The intimate restaurant, with its white tablecloths and wooden finishings, showcases its 'art on a plate' presentation, fusing food with entertainment. The outdoor terrace offers fantastic views of Doha's West Bay, while the interior has a stylish avant-garde interior.

On the menu, Kapoor's trademark of contemporary dishes with strong traditional influences laden the menu, including the tandoori wasabi lobster, tandoori balchao prawns and Kandhari crab aur jungle scallops. There are also a number of vegetarian dishes on the menu, including a vegetarian kebab and spinach and green pea patties with mascarpone cheese lava

Source-http://edgardaily.com/en/dining/2015/top-5-the-best-restaurants-in-doha-9374

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Eating in Qatar is the definitive resource on anything delicious in Qatar.

Feast In the Middle East: Eating Out in Qatar

During our week in Qatar, we explored the various culinary offerings of Doha, the capital city. The Middle East is known for its love of lamb, and in Qatari cuisine, the meat is used to create especially juicy kebabs. The best kebabs, which are smothered in rich, creamy sauces, or packed into pitas, along with vegetables and hummus, are found in the Souq Waqif, Doha's traditional Arab market.

Each Arab restaurant offers a wide variety of hummus dishes, whether on its own or mixed with vegetable and meat ingredients. My favourite hummus dish was one mixed with ground lamb, ground beef, and small crisp cubes of fat which melted in your mouth. When smeared on a slice of pita, the concoction tasted divine.

Approximately one-fifth of Qatar's population hails from India, so there is no shortage of restaurants serving Indian cuisine. As a lover of curry, I found this deliciously good news. On our third night, I ate a mouth-watering lamb curry. The lamb had absorbed the sauce like a sponge. It was the perfect curried dish.

If you are not adventurous enough to stray too far from your usual Western diet, simply head to a mall or The Pearl, Doha's upcoming high-end shopping district. At The Pearl, we had dinner at Carluccio's, a UK-based chain restaurant. I ordered an exceptionally meaty pasta, while my colleagues, Elaine Ng and Tim Ziegler, ordered a triumphant lasagna. The lasagna was as big as my head and had been baked in a thick casing of cheese. Cutting into the lasagna revealed a gorgeous core of tomato and lamb sauce, which oozed out at the corners. The lasagna at Carluccio's is reason enough for someone to want to live in Doha.

Fast Food in Qatar

If you are looking for fast food, Qatar has you covered. This is evident by the expanding waistlines you see on the street and the numerous diabetes education campaigns visible in malls and other public areas.

For example, the food court at the City Centre Mall in Doha has all the necessities of what has become known as the North American diet. To your left, Subway is written in Arabic; in front of you stands a McDonald's; and to your immediate right, both Colonel Sanders and the Burger King smile upon you.

Since the chain is known to set the standard of fast food around the globe, I decided to approach McDonald's. I was surprised to find items no longer available in Canada on their menu, including the Cheeseburger Royale and the Big Tasty. Also, their prices are lower than I expected (just US$4.39 for a Big Mac Meal). I decided to go for the McArabia. Geared to the local palate, the McArabia consists of two grilled chicken breasts on a pita topped with fresh tomato slices and diced lettuce. But in order not to make it too healthy (heaven forbid), the concoction is smothered in various creamy sauces. The McArabia is a tasteful novelty, but I still prefer my Big Mac.

Domestic Qatari fast food consists mainly of kebab and shawarma, which is usually grilled in front of you and costs next to nothing (e.g., US$2.75 for two kebabs). Unlike the kebabs in higher-end Arab restaurants, which are served on a bed of rice, street kebabs are wrapped in pitas. If you decide to go domestic: watch your place in line; and, if you hesitate when ordering, you risk being pushed out of the queue.

The Coffee Culture of Qatar

Qatar also has a prominent coffee bar culture. At the traditional Middle Eastern coffee bars you can still order a cappuccino, but the more adventurous type chooses something stronger. I chose Turkish coffee.

Turkish coffee came to the Arabian Peninsula with the Ottoman Empire, which held influence over the Middle East until its collapse at the culmination of the First World War. Noted for its strong flavour and prominent caffeine kick, Turkish coffee is not for amateurs. Having visited the Middle East before and previously tried it, I thought I could handle its bite. I asked our waiter for the strongest concoction they could brew.

It came to my table in a small brass decanter accompanied with an espresso-sized cup. The coffee oozed out of the decanter like wet sand and, before tasting it, I waited for the coffee grounds to settle. The taste overwhelmed my senses and the coffee stuck to my teeth and to the sides of my mouth. Immediately I felt uncomfortably awake. With my heart pounding, my head clouded and my brow sweating, I engaged my companions in fast conversation about controversial topics.

For those who do not care for coffee, Turkish or other, why not try shisha? The pastime of smoking shisha came to the Middle East via India sometime during the 16th century, and despite periodic bans, has become a common scene in Middle Eastern coffeehouses. I tried shisha when travelling to Iran as a student, and the process is more or less the same throughout the Middle East. Tobacco is the standard product smoked in shisha, but other non-tobacco herb products may be substituted. It is worth noting that although smoking these alternative herb products is still harmful, they do not have the addictive qualities of tobacco.

Coffeehouses serving shisha are easily recognizable by a collection of large waterpipes. A waterpipe consists of a perpendicular glass tube with a small metal bowl attached to its top. The bottom of the tube is submerged in a bowl of water to which hoses are attached. A man, called a fireboy, packs heaping wads of sticky flavoured tobacco or herb product into the metal bowl, over which he piles red-hot coals. Then, he gives you a sanitized mouthpiece which is connected to one of the hoses. You are ready for shisha.

Inhaled through the mouth, the smoke travels from the hot coals, through the tobacco or herb product, down the glass tube, through the water, and exits by the hose into the mouthpiece held between your lips. The smoke, which has been cooled by the water, tastes like a lightly flavoured summer breeze. You feel lightheaded. Relaxed. The best way to pass an afternoon.

Source:www.hziegler.com/articles/eating-out-qatar.html

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Four new brunches to try this weekend

A bunch of new brunches

It’s brunch season, people! Or at least the number of restaurants launching new or revamped Friday lunchtime feasts indicates it is. First up, a new one from the Sheraton Grand’s Feast, running from 1-4pm serving dishes from Malaysia, India, France and beyond. Look out for Lamb 26 — lamb cooked three ways, with 23 accompaniments, carved and served in front of you. Packages from Dh295-495; call 04-5034444. At Atlantis, Nobu is relaunching the High Brunch with shared starters at the table (think spicy chicken tacos, edamame and sushi), then chat with chefs at the seven live cooking stations (raw and cooked shellfish including oysters and shrimp, sushi and sashimi, crispy sushi rice, tartares, salads and foie gras). Mains include unlimited signature dishes — black cod yuzu miso, Wagyu beef rib eye with anticucho, eggs Benedict with crispy rice; finish with matcha French toast or green tea fondant with passion fruit. Noon-4pm, packages from Dh385-585 per person. Call 04-4262626. Finally two new brunches launched last weekend at Jumeirah Beach Hotel and Mina A’Salam — at La Parrilla and Tortuga respectively. La Parrila (great views!) is a family-style South American brunch with Colombian dancers and the grilled meats and seafood the region is known for. From 12.30-4pm; Dh325-425; call 04-3665866. Mexican Tortuga is a standalone brunch until Al Muna reopens in November; try guacamole, enchiladas and tacos, soups, stews and 80 traditional Mexican beverages. Dh265-375, 12.30-4pm. Call 04-3665866.

Guest chef menus at InterContinental and Crowne Plaze DFC

IHG’s culinary ambassadors — starting with Vikas Khanna this week — have created personal menus for the Terra Firma and Zaytoun restaurants. Khanna’s modern Indian will be served from August 17-30. A new chef’s menu is introduced every two weeks; the line-up is Ian Kittichai (Thai); Sam Leong (Singaporean/Cantonese); Takagi Kazuo (Japanese); Dean Brettschneider (bakery); Ross Lusted (modern Australian); and wraps up from November 2-15 with Theo Randall (Italian); call 04-7011127/28.

Lafayette Gourmet’s Food Fest returns

The three-day festival is back for the fourth time from September 17-19, giving customers the chance to interact with food producers from around the world, as well as the food hall’s culinary director Russell Impiazzi. His highlight is going to be “working with Chef Philippe from the Chocolate Academy: we will be working on an exclusively produced range of chocolate truffles which will translate our vision of Dubai from the past, present and future.” There will be workshops on steak, raw foods, spices, food waste, Portuguese food, Instagramming your dishes, a table setting class, and of course food tastings, with live music and entertainment. Events run daily from noon-8pm and are free of charge and open to all.

Kaiseki in Ras Al Khaimah

The Waldorf Astoria’s Japanese restaurant, Umi, has a new chef — Yukitaka Kitade — and a new Kaiseki menu of highly refined, delicate and beautifully presented dishes. Look out for the likes of very lightly pan-fried thinly-sliced wagyu with foie gras; tuna tartar with caviar served with sushi rice crackers; and giant king crab. If you want to know more about the cuisine, take a masterclass with Kitade on October 19 (Dh600, includes class, certificate in a picture frame and recipes); call 07-2035555.

There’s a secret room at China Grill

Industrial Avenue opens at the Westin’s Asian hotspot next Tuesday. Hidden behind the bar, it’s a private area that has — no surprise — an industrial feel. It’s a spot to carry on the party or host your own event — you can rent it for private functions. Call 04-5117333.

Supper club at Boa

The Abu Dhabi steakhouse at the Eastern Mangroves is making Thursdays special with a DJ’d free-flowing evening brunch — and it’s one for those who don’t plan on getting up early the next day. Running from 9.30pm-midnight (drinks until 1am), it includes unlimited tapas-style sharing platters and free-flowing selected house beverages at Dh199 per person. Dishes include the likes of nachos with sour cream and guacamole; crispy calamari with chipotle ketchup and Meyer lemon aoli; burrata cheese salad and lamb spare ribs. Call 02-6411500.

Fond of eating and trying new food of the day.Try similar deals for restaurants in Qatar!

Source: gulfnews.com/leisure/food

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Restaurants in Qatar

Qatar serves a blend of traditional and modern food from around the world. Top-end luxury hotel chains bring with them ample options for fine dining. Ritz-Carlton, Sheraton, Marriott, InterContinenal, Radisson and St. Regis are only some of the hotels that stand on the small 11,571 sq.km. Qatar peninsula.

It is best to keep your passport on your person at all times if you are planning to eat out in any five-star restaurant in the country as you may be asked for identification. Alcohol is not served in certain developments of Doha, like Pearl Qatar, so it’s best to check with the restaurant before making reservations.

Aroma

Voted the Best Contemporary European restaurant in Doha, Aroma serves a business lunch 'Rushed for Time'. Select from a choice of starters, mains and desserts.

Kempinski Residences & Suites, Doha

www.kempinski.com

+974 4405 3333

Chicken Tajine with Almonds and Prunes

Ingredients

Procedure

Moroccan Mint Tea

Ingredients

Procedure

1. Beggar's Chicken (叫花鸡)

2. Bamboo Rice (竹筒饭)

3. Preserved Egg (皮蛋)

Fast Food in Qatar

The Coffee Culture of Qatar

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