J Ethn Foods 4 (2017) 274e283

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Journal of Ethnic Foods

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Original Article Traditional plant-based foods and beverages in

* Tariq A. Alalwan , Qaher A. Mandeel, Layla Al-Sarhani

Department of Biology, College of Science, University of Bahrain, Sakhir Campus, P.O. Box 32038, Sakhir, Bahrain article info abstract

Article history: Background: Traditional foods are an important part of Bahraini culture, identity, and heritage. The aim Received 27 April 2017 of this study was to document plant-based traditional foods and beverages consumed by local Bahrainis. Received in revised form Methods: Traditional knowledge of plants used as food and beverage was obtained through 76 personal 3 October 2017 interviews of knowledgeable informants using a semi-structured questionnaire. Accepted 10 October 2017 Results: A total of 52 common foods and beverages were reportedly documented by the respondents. Available online 14 October 2017 Some traditional foods are not tied to specific seasons, but are consumed throughout the year, such as harees, momowash, sambosa, halwa, assidah, and legaimaat while others such as madquq bisr, mattaai, Keywords: fi Bahrain khabees, gurs al-taabi and khubez zinjibari are common at family celebrations or other speci c holidays. Beverages Boiling and frying are the most popular traditional cooking methods employed in Bahrain. Cultural practices Conclusion: The findings of this study could provide a knowledge basis for relating traditional food Traditional foods consumption and potential health status among Bahrainis. © 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

1. Introduction foodstuffs have contributed to the dynamic trade relations between Bahrain and its neighboring countries. As a result, the influence of Traditional foods are foods that were commonly consumed in these nations on all aspects of the local cuisine was significant. This ancient times by native people all over the world. As such, tradi- is evident by the fact that several types of local dishes, food prep- tional foods and beverages derived from land and sea constitute an aration methods, and particular food ingredients were incorpo- essential aspect of a country's cultural heritage, history, lifestyle, rated and modified to suite the local Bahraini taste over many and local economy. These foods are accepted and highly consumed decades. The incorporation of spices and curry powder into the by the local populace for a long time, and the methods of prepa- traditional local cuisine, for example, is an indicative of the influ- ration of such foods have been transmitted from generation to ence of the Indian culture on food practices in Bahrain [3]. Indeed, generation [1]. Moreover, traditional foods represent an important the Bahraini traditional cuisine includes and reflects a collection of component of people's diet, health, and socioeconomic status. traditional foods and cultures from many different countries, such Traditional foods have been influenced by a number of factors, one as India, Iraq, Iran, Egypt, and the Levant [4]. of which is the availability of raw materials. In Arabian countries, Archaeobotanical evidence from the early Dilmun period in- for example, traditional foods in desert regions are more restricted dicates that dates and their by-products, followed by cereals to cereals, dates, and dairy products compared with villages where (mainly barley and wheat) were the major food items of the Bah- food resources are more diverse and plentiful [2]. raini diet [5]. Nowadays, cereals and legume-based foods, in addi- The Kingdom of Bahrain is an archipelago of 33 low-lying tion to rice, which was introduced as a staple food, form an islands, nestled between and in the south- important part of the traditional diet of the local inhabitants. western Arabian Gulf with a total area of 720 km2. Owing to its Bahraini society to this day embrace and preserve traditional foods strategic geographic location, Bahrain throughout its ancient and and beverages, which are identified as being original, prepared modern history has been a crossroads of different civilizations and from natural and fresh ingredients and characterized by their cultures like Mesopotamia, Persian, and Indian. Since ancient times, unique taste and excellent nutritional quality. The preparation of such foods is not only part of national tradition but it is a daily practice in most of the Bahraini households and is ritualistically performed according to Islamic values and Arab customs. Despite * Corresponding author. Department of Biology, College of Science, University of Bahrain, Sakhir Campus, P.O. Box 32038, Sakhir, Bahrain. the addition of some modern touches and improvements, none- E-mail address: [email protected] (T.A. Alalwan). theless, the names of these dishes and uniqueness remain https://doi.org/10.1016/j.jef.2017.10.003 2352-6181/© 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/ licenses/by-nc-nd/4.0/). T.A. Alalwan et al / Traditional foods in Bahrain 275 unchanged [4]. Traditional meal patterns in Bahrain and other Since the aim of this study was to document the most Arabian Gulf countries include three main meals and several in commonly consumed foods and beverages among native Bahraini between snacks during the day. Breakfast is usually light consisting people, care was taken to exclude the influence of other country's of white flat bread from the local traditional bakery, soft-boiled or cultures and traditions on foods and beverages among Bahrainis. hard-boiled egg, and tea with condensed milk. Chickpeas and broad Therefore, the accumulated data represent, as far as possible, the beans are also popular breakfast foods. The midday meal is the frequently used items native to Bahrainis. main meal of the day for Bahrainis. Lunch is traditionally a big, hot None of the documented information was obtained from the meal consisting of polished rice and an animal-based protein, such literature or historical documents. Moreover, the informants were as meat, chicken, or fish depending on local availability and eco- selected on the basis of vast knowledge in the indigenous Bahraini nomic status of households. The dinner consists of white bread, culture and heritage, especially which relates to plant uses in various legumes, and depending on the day of the week or the time traditional Bahraini culture. The interviews were conducted in a of the year, might include grilled meat or chicken. Tea is usually local Bahraini dialect, and the answers were handwritten or served black shortly after the dinner meal. The eating habits of recorded. All the questions presented were answered in a friendly Bahrainis, like Arabs in general, include eating together, sharing manner. The respondent age, gender, experience, address, and foods, and having lively conversations over meals. The traditional place of living were also documented. The recorded plant species in style of eating is to sit on the floor around the sufra, which is a mat the present study were at least stated by five or more informants to made from date palm leaves and used for serving food. Families of increase the consistency of the obtained data. In many instances, five or more members will share a pan and eat the food with their samples of the discussed plant were generously gifted by the re- fingers except for the soup or stew. This tradition where families spondents and/or photographed. The plants used as foods and gather to eat, share stories, and enjoy each other's company has beverages were visually identified and recorded. been followed for centuries. During the past four decades, however, the rapid rate of ur- 3. Results and discussion banization and increased labor migration in Bahrain as well as other Arabian Gulf countries, fueled by oil revenues, has dramati- Of the 76 respondents, 40 were females and the remaining 36 cally changed the lifestyle of the native inhabitants including their were males. The majority of respondents were aged 60 and over food consumption patterns [6]. This led to the replacement of (Fig. 1). The respondents in this study represented the four official traditional foods and beverages with energy-dense fast foods and governorates of the Kingdom of Bahrain, with the largest numbers soft drinks with high sugar content. The decrease in the use of residing in the Capital governorate followed by the Northern traditional foods has been documented for the local inhabitants in governorate (Fig. 2). This reflects the population distribution of the Bahrain [7,8] and along with this change are concerns for loss of country where the population is mostly concentrated in the Capital traditional knowledge and culture. This necessitates the urgent and Northern governorates [9]. In addition, the majority of re- need to explore, analyze, and document traditional foods spondents were educated up to secondary school level (71.1%; consumed by Bahrainis. These efforts can include creating addi- n ¼ 54/76) with the rest being illiterate. The respondents were tional food composition data for traditional foods [8] and protect- mostly from rural areas, with the majority being retired (53.9%; ing and promoting such foods as one of the most important n ¼ 54/76). The focus on older people from rural areas in this study elements of cultural expression, for instance, in form of organizing is justified by the fact that older individuals and people in villages food fairs and festivals in addition to the spatial spread of restau- tend to consume more traditional foods than younger individuals, rants serving traditional dishes in Bahrain. The purpose of the who tend to adopt a more modernized lifestyle [10]. It is worth- present study was, therefore, to document traditional plant-based while to mention that small agricultural villages in Bahrain exist in foods and beverages commonly consumed in Bahrain and identify close proximity to each other and as a result share many traditional their uses. Such a knowledge base would help preserve traditional and cultural similarities. Undoubtedly, people living in these areas food practices and improve the health and nutritional well-being of continue to maintain the traditional food patterns and practices of the local community. their ancestors. Historically, in Bahrain, dates, grains, and vegetables as well as a 2. Materials and methods relatively small amount of meat have contributed greatly to the

The interviews were conducted regarding plants used as food and beverages among Bahraini people in the Kingdom of Bahrain. Interviewees who were locally recognized as well experienced, knowledgeable, and trustworthy source of infor- mation on traditional foods and beverages were selected with the help of elderly people, reputation, and by personnel communication. The interviews using the questionnaire were conducted by random sampling due to the nature of the study. A total of 76 re- spondents were interviewed face-to-face using a written semi- structured questionnaire consisting of simple open-ended questions. Preliminary pretesting of the semistructured question- naire was previously conducted on more than 10 key informants not included in the current study. Information was collected on different types of ethnic traditional local Bahraini plant-based foods and beverages commonly consumed by Bahraini people. The survey questions focused mainly on traditional knowledge of preparation, mode and frequency of consumption, plant source, sociocultural practice, and the ethnic value. Fig. 1. Age group of respondents. 276 J Ethn Foods 2017; 4: 274e283

years as reported by the informants are described in the following sections.

3.1. Plant-based savory foods

Some of the traditional plant-based savory foods consumed in Bahrain are depicted in Fig. 3. Harees is a popular traditional savory dish in Bahrain as well as in many Arab Gulf countries. Its origin is unclear. Some accounts trace it to Armenia where it is known by the name of harissa, but others attribute it to Turkey [11]. This tradi- tional dish is made from wheat (Triticum aestivum) and cooked with meat (Fig. 3A). The whole grains are steeped and simmered with meat for a couple of hours. The cooked mixture is thoroughly beaten with a thick wooden spoon, called madhraba, to a smooth and thick consistency. The dish is traditionally prepared and consumed during the fasting month of due to its high protein content and quality. It is also given to women after partu- rition to help regain strength and improve lactation [2]. Another traditional savory food given to postpartum mothers is maghlaq, Fig. 2. Distribution of respondents by their residence area. which is prepared by soaking date bread in an eggeghee mixture for quarter of an hour and cooked on low heat with the addition of inhabitant's diet. Moreover, as an island nation, rice and fish or oats and mustard seeds. The dish is nutritionally rich in fat and seafood have been consumed as a staple food by the native in- protein and is usually consumed daily after preparation for at least habitants in Bahrain. Similarly, nutritionally rich beverages pre- one week. pared from plant materials constitute an important component of Mahamer is a traditional dish made of rice (Oryza sativa), which the traditional diet. These traditional plant-derived foods and is a staple food in the Arabian Gulf region. Despite the fact that rice beverages which have remained almost unchanged throughout the is not grown locally but imported from other Asian countries,

Fig. 3. Some of the popular traditional savory dishes consumed in Bahrain. (A) Harees, a wheat-based dish cooked with meat. It is a popular treat during Ramadan. (B) Mahamer,a rice-based dish sweetened with date syrup. (C) Momowash, a rice-based dish cooked with dried small shrimps. This dish presented an important source of energy for pearl divers on long trips. (D) Bahraini , deep-fried mixed vegetables with chickpea flour. It is very popular during Ramadan and usually served during the evening meal, iftar. T.A. Alalwan et al / Traditional foods in Bahrain 277

Bahrainis usually consume rice once during lunch or twice a day [8]. As the traditional staple food of the region, rice is locally known as aish, meaning life (in Arabic). Unlike some other neighboring countries (such as Iraq and Iran), Bahrainis do not add nuts, raisins, or other fruits to their rice dishes. Aish mahamer is prepared by straining and boiling the rice before adding the date syrup, which gives it a characteristic brown color (Fig. 3B). The cooked rice is scooped out of the pot using a wooden rice spoon with holes, called malas, and served with local fried fish or meat. In Qatar, the dish called barinoish resembles mahamer. The main ingredients in the Qatari dish are boiled rice and sugar [12]. sh or meat during lunch or dinner fi Another traditional rice-based dish is mbezar, which is cooked in a similar fashion but dried powdered turmeric and chili powder are added instead, thereby giving it a yellowish-orange color. During World War II and other periods when food resources were scarce (e.g., droughts or economic hardship), the polished rice meal rep- body weakness during breakfast and dinner during dinner destitute conditions Consumed throughout the year resented an important source of energy and nutrients in the diet. Moreover, the widespread practice of sauteing onions in oil until caramelized to prepare mbasal, which was added to the cooked rice, served a similar purpose. Momowash is a traditional rice dish served with dried small shrimps that was typically prepared and consumed by Bahraini pearl divers at sea during the preoil period (Fig. 3C). For its prep- aration, the mung beans (Vigna radiata) are steeped and boiled with the rice in water. Dried small shrimps and other ingredients are added to the cooked rice. Muaddas is another traditional rice and Boiling followed by deep-frying Boiling Served with fried Boiling Consumed throughout the year Deep-frying Mainly prepared during the fasting month of Ramadan lentil meal served all year round. Variations of the popular dish are featured globally in different cuisines such as Middle Eastern (mujaddarah), South Asian (khichri), and Egyptian (kushari). Prep- aration of muaddas includes boiling the rice with lentils (Lens culinaris). Other ingredients such as onion and spices are added for flavoring. It is well-known that addition of legumes provides a protein-rich supplement to cereal-based diets, which further en- hances its nutritional quality [13]. Food legumes make a significant contribution to the Middle Eastern diet. As listed in Table 1, the local cuisine includes a variety of legume-based savory foods. Chickpeas, broad beans, and black- eyed beans (Fig. 4) are the three most common legumes consumed during breakfast or as snacks in Bahrain throughout the our, spices, peanuts, and mung beans Frying Served during weddings and festive holidays our mixed with onion, dill, fl fl year. During the preparation of bajelah (broad beans), fasolia (black- our, potato, mung beans, fl eyed beans), and nakhee (chickpeas), the grain legumes are soaked in water overnight and boiled with round red pepper; the salt is Wild oats, dates, mustard seeds, eggs, and ghee Soaking followed by cooking Consumed at puerperium and as a remedy for Black-eyed beans, salt and water Steeping followed by boiling Consumed throughout the year, and especially onion, chili powder and salt rose water onion and mixed spices bell pepper, and leek L. Wheat L. Whole wheat, meat, oil, salt, and spices Steeping followed by stewing Consumed mainly during Ramadan and at puerperium L. Chickpea L. Chickpeas, salt and water Steeping followed by boiling Consumed throughout the year L. Chickpea L. Rice, turmeric and chili powder Boiling Consumed as an alternative during poverty and L.L. Rice, lentils, onion and mixed Rice, spices date molasses, saffron and Boiling Consumed throughout the year L. Rice, dried shrimp, mung beans, fried L. Onion and spices Frying Consumed during the era of severe food shortage c name Main ingredients Method of preparation Traditional food uses L. Broad beans, salt and water Steeping followed by boiling Consumed throughout the year, and especially fi Cicer arietinum Avena barbata Triticum aestivum Cicer arietinum Vicia faba Vigna unguiculata Oryza sativa Oryza sativa Oryza sativa Oryza sativa Cicer arietinum Triticum aestivum Allium cepa our sticks fl  eed onion Chickpea Oatmeal date bread Samosa Chickpea Broad bean Turmeric rice Rice with lentils Sweet rice Rice with shrimps Vegetable kebab Wheat with meat Saut ) Black-eyed bean Loobah or (

Fig. 4. Nakhee (chickpeas), bajelah (broad beans), and fasolia (black-eyed beans). The Fasolia Mattaai Maghlaq Sambosa Nakhee Bajelah Mbezar Muaddas Mahamer Momowash Bahraini Kebab Mbasal Harees Arabic name Common name Scienti

Table 1 Traditional plant-based savory dishes commonly consumed in Bahrain. tasty legumes are steeped and boiled in water and traditionally consumed at breakfast. 278 J Ethn Foods 2017; 4: 274e283 added later as a seasoning ingredient before being served. It is dough is shaped into sticks and fried in oil. To increase its nutri- worth mentioning that these legume-based savory foods are tional quality, fried mung beans, peanuts (Arachis hypogaea), and mostly prepared by housewives at home or obtained from small chickpeas are added to the popular snack. Nowadays, various traditional local bakeries or street food vendors. Nevertheless, the shapes and forms of the popular snack can be found in the local traditional practice of steeping before boiling the legumes is market. desirable as it reduces the phytic acid content and improves protein Sambosa or samosa is another popular, convenience ready to eat digestibility [14]. Roasted chickpea or leblebi as it is called in Turkey, pastry-filled snack. Historical accounts have suggested that the on the other hand, is the most popular traditional snack food samosa may have originated from Central Asia and the consumed in other Middle Eastern countries [15]. and arrived to India as part of the Moghul dynasty [17]. Interest- In addition, chickpea flour in particular has traditionally been ingly, the adaptability of the samosa in terms of its pastry, filling, incorporated as an important ingredient in the preparation of and taste has enabled it to spread so widely [18]. The vegetarian different local dishes. Such importance originates from the fact that version of sambosa is the most popular with the locals. Potatoes are chickpea provides natives with valuable nutritional and potential boiled and cut into small pieces, followed by seasoning with chili health benefits [16]. The Bahraini vegetable kebab is one example in powder and salt. The other ingredients are added and then wrap- which the batter is prepared from chickpea flour (Fig. 3D). The ped in triangular-shaped pieces of white flour dough before being other ingredients, such as onion, dill, and leek or baghel as it is fried in hot oil to obtain the tasty snack. known locally, are added to the batter and mixed in a large circular wooden bowl called minjeb. The batter is made into pancake sha- 3.2. Plant-based sweet foods ped discs and deep fried in vegetable oil until a golden-brown color is obtained. A popular custom is to serve the dish at the meal after In parallel to its rich savory foods, Bahrain is famous for its de- sunset during the holy month of Ramadan. licious mouthwatering sweet dishes. Halwa is popular in the fl Another savory snack made from chickpea our and consumed Arabian Gulf countries and one of the most produced and throughout the year is mattaai. Originated from India and intro- consumed Bahraini traditional dessert (Fig. 5A). The halwa industry, duced into the local cuisine, mattaai is prepared by mixing and which extends to nearly two centuries, is the product of an endless fl kneading the our and adding water and spices into a dough. The chain of generations of artisans. Its origin is from the island of

Fig. 5. Some traditional Bahraini desserts. (A) Halwa, a corn flour-based sweet with sugar. The jelly sweet is traditionally served with traditional Bahraini coffee during many social occasions. (B) Assidah, a whole wheat flour porridge with molasses. (C) Khabees, a wheat flour based dessert with date syrup. (D) Legaimaat, deep-fried dough balls topped with date syrup. (E) Nashab, crispy thin sweet filo rolls with cinnamon. (F) Sambosa hellwah, mini samosas filled with sweetened grated pistachio or almond. (G) Mahala, a wheat flour-based pancake that is often served on special occasions, including weddings and Ramadan. (H) Rangina, roasted flour and butter drizzled over a circular arrangement of dates.