Getting a true taste of Iraqi cuisine in Bahrain

If the mood defines authentic Iraqi food in a traditional Arab setting and laid-back ambience, Melh Al Zaad in Hoora fits the bill perfectly, writes SHILPA_CHANDRAN.

One of the first Iraqi restaurants on the island, the concept is the brainchild of owner Mohammed Abdulla Fakhro who stumbled upon one of them while vacationing in Jordan, the outlet's manager Firas Atif Hamdan explained.

The interiors exhibit all sorts of antiques such as iron boxes, lanterns, weighing scales, ceramic and glass vases, telephone sets, stamps, sewing machines and pots brought in from Syria, Jordan and India.

The outlet plans to introduce a new menu early next year adding Italian, Indian and Chinese cuisines for food-lovers.

Preparing the Iraqi delicacies at the outlet is Chef Ahmed Moayed, from Iraq.

He has been with the outlet since it began in 2006 and comes to the island with 13 years of experience.

Chef Ahmed, 39, received much of his training from his father who was also a cook. Some of his specialties at the restaurant include kabab Iraqi grills and meat ghouzi curry.

Assisting Chef Ahmed in the kitchen is Nepali Chef Indira Bhattarai, 34.

He has been with the outlet for two years and boasts 15 years of kitchen experience. Prior to moving to the island, he worked in Saudi Arabia for 11 years and at the Hyatt Regency in Nepal.

He said: "Cooking is like getting into medicine ... once you get into it, you want to make good and healthy food to help build a strong and long life."

His specialties include Italian, Chinese and Indian food as well as Arabic gourmet for which he got training while living in Saudi Arabia and Iraqi cuisine, thanks to Chef Ahmed.

For GulfWeekly readers, the outlet shares a typical Iraqi recipe.

Dalimia

Ingredients

Mutton 300gm

Oil 200ml

Tomato paste 300gm

Garam masala 5tbsp

Onions 1

Ladies finger 50gm

Tomato 1

Dry lemon 1 piece

Cinnamon small pieces

Cooked white rice 100gm

Kaboos 2 pieces

Preparation:

Prepare sauce by boiling and blending the tomato and straining it.

Cook the ladies finger and tomato paste, boil the white rice and also boil the meat with tomato paste, garam masala, onions, dry lemon and cinnamon - all separately.

Once all portions are prepared, in a serving plate, place the kaboos and pour the tomato sauce over it.

Add the white rice and on top of it add the cooked meat. As a topping, add the ladies finger paste.