BAHRAIN STORIES -Mezze

Traditional Bahraini hospitality comes to life through the vibrant flavors of its cooking. The Middle Eastern diet -- similarly to the Mediterranean -- is healthy because it includes fresh fruits, vegetables and plenty of fish and lean cuts of chicken and lamb.

The ancient civilizations of Mesopotamia, Greece, Rome and Egypt embraced an assortment of cultural traditions which generated some of the world’s most important religious doctrines: Judaism, Christianity, and later on Islam.  At their inception, a blend of different beliefs, customs and food preferences emerged.

The landmass of Peninsular Arabia includes vast areas of arid, sandy and unforgiving climate, and the Bedu people -- or desert dwellers – have endured the barren regions while learning to survive in extremely desolate conditions. Cooking ‘on the road’ became a way of life, as whole settlements moved seasonably roving the desert in search of water and food for their animals. A great deal of traditional Middle Eastern cooking originated in the desert tents of the nomadic Bedouin tribes. Only transportable foods such as rice, dates and wheat could be easily stored in camel saddlebags and used throughout a season.

Later on with the Muslim conquests, the Bedouin domain -- originally including only geographical Arabia -- expanded.  With Syria and Egypt annexed to Islam, the Bedu of those territories journeyed in caravans throughout the Middle Eastern lands discovering new spices and vegetables which were promptly added to their existing culinary endeavors.

Adapting exceptionally well to harsh desert conditions, Bedu cooking was influenced by whatever they were able to butcher or trade as they moved from camp to camp. Salting and drying meats was a common task Bedu women had to perform, while camel, goat and horse dairy products were, by and large, their sustenance staples. As inter-territorial innovations surfaced, a broader, more ‘international cuisine’ emerged.

When tribal Arabians crossed over to the Bahraini Islands -- just 15 miles east off the Arabian mainland -- they brought their Bedouin customs, their camels, their horses and their time-tested recipes with them.

Not many local cookbooks exist in Bahrain today as oral recipes have been generally handed down from generation to generation throughout time. The different ways of preparing a common dish distinguish it from family to family or from village to village, extending back to the family’s original tribal ancestors. 

 One of my favorites is mezze, welcoming little dishes of scrumptious appetizers presented to company at parties but also served at restaurants.  

By combining several mezze together, it is possible to come up with a light and satisfying meal.  It is part of the Middle Eastern experience to observe people as they enjoy an extended mezze assortment.  Often accompanied by drinks, these appetizers pave the way to a meal, or may appear at an afternoon coffee event or a mid morning women’s social tea.

A Bahraini meal will usually start with mezze, a ritual which could amount to a

 stylish feast of a few dozen tasty treats, or a simple platter laden with olives, boiled eggs, pickles, hummus and pita bread. The popularly known baba ghanoosh, hummus and tabbouleh salad are loved here just as much as they are in the USA. However, there are various additional types of mezze that may go unrecognized outside the Middle East. 

Some of my choices include small kebabs made of chicken or lamb; falafel - spicy balls made with chickpea flour, deliciously wrapped with crunchy salads in warm pita bread as a sandwich, with added garlic yogurt or tahini sauce (a blend of lemon juice, sesame and olive oils); Kalaj – a feta cheese puffed pastry that’s oven baked; foul medammas - boiled broad beans with lemon juice, olive oil and garlic. Sambousak, a pastry filled with ground lamb and pine kernels or haloumi cheese. 

The spices and components used in the preparation of most mezze acknowledge the traditional ancient produce and ingredients of old Mesopotamia, the Arabian Peninsula and the Mediterranean sea; items such as eggplants, grape leaves, figs, chick peas, cracked wheat, garlic, goat cheeses, spinach, tomatoes and olives are favorites; medlars and pomegranates are also widely used.
The word mezze may be derived from the Persian ‘maza’ which means ‘savor, relish’ or from the term ‘mazmiz’, Arabic for snacking.The tradition of mezze extends from Turkey to Greece, through the Balkan countries, Egypt and all of the Middle East to Israel. The famous Spanish tapa appetizers -- no doubt -- place their origin in Middle Eastern mezze.  A basic mezze spread may include a platter of feta cheese or yogurt cheese, three or four types of olives, some dips and salads with pomegranate seeds, and a basket of warm pita bread; for beverages mint water or juices such as freshly squeezed orange, apple, carrot or pomegranate, all delicious and readily available almost anywhere in Bahrain. 

Zesty orange blossom water and cardamom spice are always standing by to ‘soften’ strong Arabic coffee when that’s the beverage of choice.                                                                     I hear that the 'mezze' tradition of the Middle East and the Eastern Mediterranean has gained attention in fashionable culinary circles throughout the world. Mezze are mostly enjoyed over several hours of drinking and chatting, preferably in a beautiful outdoor setting. Winter weather in Bahrain is nearly ideal so dining under the stars in patios and inner courtyards is a habitual obsession.                  

Exploring Bahraini culture through its cuisine is -- without a doubt -- one of the most pleasurable aspects of living in the area.

The refinement of Arab hospitality has attained excellence in Bahrain, where for time immemorial its roads have always been open to cultural diversity.  Early prosperity arrived from all corners linking the islands to Bedouin Arabian caravans and sailing pirate vessels of afar. The basic culinary erudition of all these people has surely made a tangible print in the fabric of today’s Bahrain.