Taste of heritage

ICONIC cookery books by Bahraini author Afnan Al Zayani, celebrating the rich and diverse cuisine from the Arabian Gulf region, have hit the shelves again.

The latest editions serve up new recipes
 and photographs waiting to be devoured.
The celebrated author and businesswoman has released the ninth edition of her creation Al Soofrah Al Khaleejiah, meaning the ‘Gulf dinner spread’ in Arabic, which is the first ever cookery book to be published in Bahrain, and the fourth edition of A Taste Of The Arabian Gulf in English -- both comprehensive guides to the ‘secrets of traditional and modern Gulf cuisine’.

“It’s such a nostalgic moment for me and I still remember the first edition of the Arabic title released in 1983,” the popular cooking show host told GulfWeekly. “I was on a mission to preserve our culinary heritage and culture, and also wanted to offer a scientific guide to Arabian cuisine.”

It all started in the late seventies. During her stint at Bahrain Flour Mills Company, Afnan was tasked with compiling a recipe book to promote their product. She observed that all the recipes printed on their packaging were international and there was nothing local.

“I remember thinking that this way, we would surely lose our heritage. Furthermore, young Bahraini girls who studied abroad didn’t have access to a scientific method of preparing our dishes. The older women would eyeball ingredients or use empty pineapple cans to measure them, making cooking an overwhelming task. This inspired me to take up the responsibility of coming out with a cookbook with authentic recipes,” she revealed.

Afnan reached out to several women across the country who were famous for their cooking, recording their recipes, as ‘every home has a different way of doing things all of which are correct’.

Resources were limited, yet her passion to preserve her culture and culinary heritage was strong.

“I was young at the time and running a one-woman show — from documenting to photographing and sometimes even distributing the book once it was published — wasn’t easy,” the food technologist and nutritionist from Texas Tech University explained. “I told my husband that if something were to happen to me, he must complete the book and publish it.”

Food technologists research, develop and oversee the production of food, studying its properties and improving it in different ways, including its nutritional value and shelf-life.

The first Arabic book was a huge success and Afnan launched the English title in 1988 as she wanted to serve a slice of her heritage to the world.

The latest 201-page version features 188 recipes, from breads, soups and sauces to rice dishes and stews.

Those with a sweet tooth needn’t despair as there’s a dedicated section for all kinds of sweeties, as well as pickles and drinks. A Taste Of The Arabian Gulf, and its 217-page Arabic version featuring 201 dishes, both document authentic Gulf recipes and some fusion ones.

“I have clearly specified which are fusion recipes as my main goal behind these books was to preserve Bahraini culture and cuisine. However, I am calling them ‘Arabian Gulf’ recipes as our cuisine has been influenced by so many countries and we have also borrowed ingredients from around the world. Bahrainis are well-travelled since historical times and being islanders we have always welcomed people of all cultures, which is reflected in our cuisine as well,” the award-winning author and entrepreneur explained.

In 1992, Afnan received the Bahrain National Achievement Award in recognition of her efforts in preserving the heritage of Arabian Gulf cuisine. She wrote five other books, in which she has ‘exercised more creativity, adding her own inputs’, unlike her first two, which are dedicated to documenting traditional fare.

So far, she has published seven titles, including Lathayaith Afnan (Afnan’s delicious bites) in 2004, based on her TV cookery series that ran for five seasons, and, Afnaniyat (the culinary art of Afnan) in 2009, featuring recipes from her namesake TV programme in Arabic and English. The latter bagged her the Gourmand World Cookbook Award for Best Arabic Cookbook.

Afnan’s love for food and cooking is rooted in her childhood, growing up with her mother and aunts who were equally passionate about the culinary arts. Having Iraqi origins on her maternal side and having travelled extensively, she was exposed to a wide range of rich flavours and ingredients from an early age.

“I am lucky that I come from a family who were passionate about cooking. When we travelled, we picked up recipes, which we replicated in our kitchens regularly. We were always encouraged to cook regardless of whether we had domestic help or not,” she added.

A champion of Bahraini culture and a lover of cultures around the world, Afnan hopes to continue nurturing her passion for the culinary arts and sciences, making cooking a fun activity for all.

For more details, follow @afnanalzayani on Instagram.