Ramadan Recipes: BBQ Sliders – Arab News

Sliders refer to miniature burgers that are a part of almost every burger joint these days. The term originated in the 1940s because this was how the US Navy described them, as being so small and extremely greasy they would slide down the throat.
An American fast-food chain restaurant created the first sliders, which are now popular worldwide. It was around 2007 that these mini-burgers slid their way into the culinary world. They were seen to have infinite potential and are now a part of some of the most modern and state-of-the-art menus, with chefs constantly experimenting with them.
This recipe provides a twist on the traditional sliders and is surprisingly easy to make: Take minced beef as required, shape the patties into small disks and season them with salt and pepper.
Once a grill is heated, cook the small patties a few minutes on either side. While the patties are still hot, add slices of cheddar cheese and allow them to melt onto the meat.
Toast the buns for a subtle crunch.
The preparation of the patties can take place simultaneously with the grilling of some mushrooms. Once done add the patty to a bun with lettuce, sliced tomatoes, blue cheese, and a sauce of your choice.
Summertime and the grilling is easy, so go for a burger experience with a difference at The Peak, a new restaurant in Alkhobar city.
The Peak offers healthier options than your average fast-food outlet by using fresh beef and chicken and maintaining the right balance between meat and fat to create the best flavor.
Their signature order is the cheesy peak burger with one of their special sauces — spicy, maple, ranch, or spicy peanut.
They also offer very delicious fries with the restaurant’s special seasonings.
The menu is straightforward, but this allows you to enjoy customizing your orders.
For a bigger portion, go for the double peak burger, which looks like a blooming flower of extra taste, oozing cheese and soft bun. Aside from savories and burgers, the restaurant offers a range of ice creams, such as custard and muhalabiah, inspired by Mideastern culture and garnished with crushed pistachio and dried rose petals.
As beach picnics are all the rage in the Saudi Arabian summer, The Peak offers you a barbecue box for six people to get the most from your session on the grill. The box includes six slices of meat, a bottle of special sauce, cheddar cheese slices and six burger buns with or without sesame seeds, as well as salt and pepper. All you will need is a grill and good company to enjoy the day.
For more information visit their Instagram account @thepeak.sa.
JEDDAH: Saudi grandmother Nijat Abdulmajeed from Jeddah is on a mission to pass on the culinary knowledge and skills she has accumulated during a lifetime of preparing authentic Arab food, not only to her own children and grandchildren but to all Saudis and other people around the world.
Her granddaughter, Shahad Nejaim, said that her grandmother’s cooking has always been an important way in which she shows her love for family and friends.
This was confirmed by Abdulmajeed’s daughter and Nejaim’s mother, Basmah Omair, who said: “Her cooking means home and love to me … and meals are the way we express love in this house.”
After deciding that it would be a good idea to pass on the wealth of cooking knowledge and experience she has gained over the years, Abdulmajeed decided to share her recipes, tricks and tips for making some of the most delicious and authentic Arab dishes not only with her family but with the whole world on Instagram, where she goes by the name @annati_1.
« Anna » is something you call a grandmother, the « Ti » at the end of the word shows possession, Nejaim said that as kids, Nejaim and her cousins would argue saying « she is my Anna, no, she is my Anna. » When deciding the name for her Instagram they decided to make her everyone’s grandmother, hence the name « Annati. »
“We wanted to document her cooking for the grandchildren only but my mom thought that we could pass on the knowledge to the whole younger generation,” Omair said.
‘Anna’ is something you call a grandmother, the ‘Ti’ at the end of the word shows possession, Nejaim said that as kids, Nejaim and her cousins would argue saying ‘she is my Anna, no, she is my Anna.’ When deciding the name for her Instagram they decided to make her everyone’s grandmother, hence the name ‘Annati.’
“She was the force behind the idea of putting videos on Instagram. She told me that it might work or it might not but we have nothing to lose.”
Abdulmajeed and her family invited a team from Arab News into their home to watch her in action in the kitchen and see how food is an integral part of the loving bond she shares with her children and grandchildren.
Immediately, it was obvious that she exudes an aura of warmth and love that envelopes not only her own family but their guests as well. It was also obviously important to her that her visitors were well fed and understood the value she places on family.
For Arab News she made fatteh bazinjan, a dish that includes eggplant, ground meat, fried bread and yogurt, and is topped with pine nuts and pomegranate. One of the key ingredients is pomegranate molasses, which is a favorite of Abdulmajeed. As she prepared the meal, she encouraged her guests to sample the individual ingredients to understand each element before they all came together in the finished dish
Abdulmajeed said that through the years people had often told her that she should write a recipe book or make a cookery show.
“But at that time I was busy with my life and children,” she said. “Only now have I got some time in my life and have begun sharing my recipes on Instagram.”
She said that she most enjoys making savory Arabic dishes but also dabbles in desserts and other cuisines from around the world.
Abdulmajeed revealed that when she moved to the US for the education of her children she was determined to ensure her children remained connected to their roots and culture, including its cuisine.
“So, I started making everything at home, by myself, from scratch,” she added.
Her daughter and granddaughter agreed that many of their most cherished memories of Abdulmajeed revolve around food: The meals their « Anna » cooked for them, or being in the kitchen with her and learning how to cook.
“One of my favorite memories is from when we were living in the US and my father would open our door to anyone who was a student, or was living without their family, to come for futoor (iftar), so it was an open-house invitation,” said Omair.
Nejaim said that she loves Arab cuisine.
“For others, comfort food might be mac and cheese or fries; for me it’s anything with dibs rumman (pomegranate molasses) in it,” she added. “(My grandmother’s) dishes are like when you want to hug someone and you can’t give them a hug, so you go to the kitchen and try and recreate the feeling.”
She said that the experience of learning how to cook from her grandmother involved a process of unlearning what she thought she knew and learning to trust her instincts.
“I was really precise, as I liked to bake, but she just refused to let me use measurements and instead encouraged me go with my gut feeling,” said Nejaim.
“So, it was a learning curve for me. It was a very special experience. It was beyond a culinary experience; I feel like I was getting a piece of her that I will keep with me and hand it down to my own children.”
Abdulmajeed said that Arabic food can take a very long time to cook and many young people don’t like spending that amount of time on preparing food.
“I try to tell them that there are ways in which you can prepare in advance that help cut down the time, and when you come home tired you can make it for yourself,” she said.
Looking to the future, the family plans to organize online classes especially for younger people to teach them how to prepare ingredients in advance and make the cooking process easier.
“I am enjoying sharing (my mother) with the world,” said Omair, her eyes filling with tears. “I think she deserves to be acknowledged for the mother she is and the knowledge she has. When you have the knowledge, you can’t just hold on to it.”
Beyond her cooking tips, Abdulmajeed has some other important advice to pass on to families.
“I gave my whole life to keeping my family close to me and being the best mother and grandmother I could possibly be,” she said. “I became their friend and I have no regrets about devoting my life to my children. I think that family should always be a priority.”
Omair said another important lesson she learned from her mother is that it is never too late to start something new that one is passionate about and that it is important stop being a perfectionist and not be afraid to take risks.
“Being with my mom has allowed me to enjoy what I want to do instead of waiting until I absolutely knew that the outcome would be perfect,” she said.
DUBAI: It is a well-established fact that the incidence of allergies worldwide has increased significantly over the last few years, leading to worsening mortality and morbidity.
It is estimated that allergies affect nearly 40 percent of the global population. But this is a conservative figure given the lack of reliable data, mainly due to regional or national disparities in dealing with an issue that the World Allergy Organization has described as a “major healthcare problem.” As such, researchers cannot fully understand regional variances in incidence and prevalence, or socioeconomic impacts.
A study of adults in Saudi Arabia has revealed an incidence of self-reported food allergies of 19.7 percent, with the main allergens being eggs, shellfish, fish and peanuts. The incidence of asthma in the UAE, Saudi Arabia and Kuwait is 13.5 percent, over 20 percent and 18 percent respectively. Due to weather conditions in the UAE, airborne pathologies, including asthma, are growing faster than other allergies.
It is important to understand the economic impact of allergies. Given that the number of people affected worldwide is in the hundreds of millions and rising, it is obvious that the financial impact is significant. A market research analysis published in 2020 showed that the global allergy-treatment market is expected to reach $40 billion by 2025.
The need to improve allergy awareness in the Middle East is paramount, particularly given countries’ significant efforts to increase their socioeconomic status. And when people in the Middle East visit other regions with stronger policies regarding allergies, they are more likely to want the same assurances back home.
The sooner Middle Eastern countries act, the better. Those that do not have national allergy organizations should establish them. And as regional travel has increased, cross-border coordination is all the more important so travelers can experience consistency and feel safe. Establishing a Middle Eastern Society of Allergy and Clinical Immunology would be the perfect way to develop such coordination.
Moving forward is a matter of will, not wealth. The longer that takes, the more costly it will be in terms of lives and money.
Dr José Costa MD FRCPCH PGCert Paed Allergy (ICS Lisbon) PGCert Allergy (Imperial College)
Consultant Paediatrician in Allergy
Member of the Standards of Care Committee of the BSACI
National and Regional advisor for Paediatrics and Allergy for the Nuffield Hospitals
Paediatric advisor for Mast Cell Org
If you are in Jeddah and want sushi for lunch or dinner, yet are planning on a cozy stay at home, Tanuki is an ideal choice.
The sushi cloud kitchen offers professionally made nigiri, sushi and maki rolls, with more than 16 options, as well as Japanese selections with high-quality ingredients at an affordable price.
Tanuki chef Jwana Damanhouri is a Saudi who developed her culinary skills abroad and has worked in highly acclaimed Japanese restaurants in the Kingdom.
The kitchen name “Tanuki” was inspired by the Japanese breadcrumbs that add crunch to sushi rolls and texture to a host of Japanese food items.
Signature orders include maki rolls with tasty Japanese mayo and topped with crispy tanuki. Torched salmon maki and crispy California maki are also popular choices.
Tanuki offers selections from Japanese cuisine, such as kani salad, steamed edamame, gyoza, sushi bowls, hosomaki and uramaki, as well as a range of sushi burritos.
For those considering a large portion or inviting friends, the Tanuki combo box is a recommended option, with three rows of maki or sushi rolls of your choice, and six pieces of each type.
Diners on a diet can try a sushi bowl consisting of rice, vegetables and protein. The crab tanuki bowl is highly recommended.
Tanuki is available on many delivery applications. For more information visit the Instagram account @tanuki.sa.
JEDDAH: The Saudi Yoga Committee, in collaboration with the Asian Yoga Therapy Association in Singapore, will convene the first virtual International Yoga Therapy Conference in Saudi Arabia on June 1.
The three-day conference will highlight and discuss the therapeutic and scientific aspects of yoga practice on the body and mind.
It will bring together experts from Saudi Arabia, Bahrain, India, Japan, the US, and Europe to discuss the benefits of yoga for many issues, including mental health, neurological disorders, obesity, diabetes, cardiovascular health, women’s health, and rheumatic disease.
Committee president Nouf Marwaai said: « We are delighted to announce our first virtual International Yoga Therapy Conference from 1-3 June 2022. There would be eminent speakers and dignitaries from around the world gracing this occasion. Through multiple academic plenary sessions and panel discussions spread over three days, the physicians, scientists, and yoga experts (will) present medical and scientific studies and discuss the modalities and the practice of yoga for health and quality of life.”
The conference is part of the committee’s participation in the 100-day countdown to the International Day of Yoga 2022 campaign launched by the Morarji Desai National Institute of Yoga, under India’s Ministry of Ayush.
Earlier this year on April 1, the committee held a half-day virtual yoga event as part of its commitment to the countdown.  
This event opened with a message from Marwaai and MDNIY director Ishwar Basavareddi. It was followed by demonstrations of yoga asanas, pranayama, and meditation classes to improve physical, mental, and emotional health.
On April 8, during the holy month of Ramadan, there was an interactive scientific virtual lecture about the benefits of practicing yoga during fasting.
It was held and presented by Dr. Rasha Al-Raddadi, an endocrinologist and yoga practitioner, with the participation of 100 people.


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