Hi guys!
So I’m currently knee deep in research papers at the university library, and despite the fact that it’s oodles of fun, I’m taking a much needed break to write today’s MoFo post.
Truth be told I’m not a huge fan of Bahraini/Gulf cuisine and never have been – even as a meat eating child, Machboos and Biryani were never my cup of tea.
There are some gulf staples I can’t live without though, like dates.
I could happily live in one of those baskets.
I suppose one reason why I’m not big on Bahraini food is that it was never heavily featured on the menu at my house – my mom rarely made it. Partly because none of us were too keen on it (apart from my older brother) and partly because she didn’t know how – Gulf cuisine requires notoriously intricate cooking.
One thing she did (and still does) make that I’ve grown to love, is Kabab Bahraini:
Little patties made from a chickpea flour batter with tomatoes, onions and a lot of green chillis.
For those of you familiar socca – I’d describe these as spicy, savoury mini socca cakes. They’re fragrant and delicious, but are traditionally deep fried so can be a little too greasy for my liking at times. Thus is born:
Baked Kabab Bahraini
Serves 2/Yields 6 patties
- 1/2 cup chickpea/gram/garbanzo flour (all the same thing)
- 1/4 cup water
- 1/2 red onion – finely chopped
- 1 small tomato – finely diced
- 1 green chilli pepper – very finely chopped (I have a low threshold for spicy things so I used half)
- 1/2 t garlic powder
- 1T cumin powder
- Sea salt/black pepper to taste
- 1 T coconut oil
- Mix all dry ingredients and add water and whisk to create a batter-y consistency. I didn’t note exactly how much I used so just add it in a little at a time till you get a batter that’s not too runny.
- Grease a baking pan with the coconut oil and add the batter in tablespoon increments.
- Bake under the gril for about 5 minutes or until edges are brown and crispy.
- Flip and bake for an additional 2 minutes (but careful not to burn!)
- Serve as a hot appetizer or side dish.
(Disclamer: This is by no means the traditional recipe for Kabab, I’ve had it at friends’ houses and it’s been very different. I’m simply improving on my what mama’s version of it – which for all I know may be the farthest thing from the original!)
I had mine alongside some curried lentils and a Moroccan hummus and avocado salad.
If you grew up abroad like me – did you like the local cuisine?
If not, are you a fan of the local cuisine where you live?
Have you ever tried socca?
And if the answer to that last question is no – WHAT ARE YOU WAITING FOR?!
Happy almost weekend all 😉
HI, answering your questions:
I have lived “abroad” all my life, I am Spanish, from Seville, I grew up in Germany, went back to Spain, to Alicante and I live in Holland since 8 years ago…
Nope, the Dutch “cuisine” is horrible, these people have no idea of cooking, at all. Germans are better but their (our) traditional stuff is meat with meat and meat. But there are good vegan cooks too.
Spanish cuisine is just awesome. There are a few techniques used all around the country but the cuisines of every region are completely different. In the Mediterranean area there are a lot of dishes shared with Marocco or similar.
Have you ever tried Gazpacho andaluz (without Onions, please!)
I haven’t ever had socca but only my version of what I found on your blog (the lovely breakfast one!). It’s weird growing up in an immigrant type family. My mother is West Indian but yet didn’t cook many traditional dishes from there.. or English stuff either… perhaps being from several places just gives you the freedom to throw tradition to the wind and invent stuff! (my mum’s curry is famous but she has only ever used Patak’s paste! must be the way she does it…)
this recipe looks delicious, I never deep fry anything either (although I eat deep fried stuff out but too much faff at home and I’d be appalled at myself!). definitely going to try this. thanks!