Goian’s cooks put together Qatari delicacies

Andspices corresponding to nutmeg, cardamom, cloves, bay leaf and black lemon. Beef or lamb, carrot, aubergine and tomato. To offer extra spice, cinnamon and plenty of onion. Specific within the elements and preparations, the gastronomy of Qatar, host nation of the FIFA World Cup, is revised by a tradition and a style linked to the traditions of the Center East.

It’s no coincidence that pork and its by-products, corresponding to pancetta, are additionally prohibited for vacationers passing by means of the area.

A smaller nation than the state of Sergipe, Qatar receives affect from a number of international locations round it, corresponding to Lebanon, Saudi Arabia and the United Arab Emirates. Practically 3 million folks reside within the small territory, principally foreigners from India, Pakistan and Egypt.

The results of this cultural agglutination will be seen within the delicacies, wealthy in Arab spices and preparations preserved from technology to technology.

“Though very distant when it comes to seasonings and customs, Qatari delicacies arrives in Brazil by means of Arab delicacies, which is extra fashionable right here,” says chef Paulo Henrique Milkem, 56, from Minas Gerais, of Lebanese origins and who he has been dwelling in Goiânia for greater than ten years. years, the place he created the Bibisalabim restaurant service.

At his dwelling, situated within the Jardim Novo Mundo, the condiments used to arrange varied typical Qatari dishes can’t be lacking. “Meals was meant to be ready and loved on the spot. Preparation is, maybe, a very powerful second in the entire course of,” he explains.

One of the crucial fashionable recipes in Qatar, warak enab is the preferred dish at events and end-of-year celebrations at Milkem’s dwelling. In Brazil, meals resembles the well-known cigars, however the distinction, in line with the chef, lies within the preparation.

The leaves of the vine are harvested straight from the tree, between the fourth and eighth leaf, at all times inexperienced. “In Brazil warak enab is made so much with cabbage, kale, blackberry leaves, however the conventional one is vine and grapes,” he provides.

Crammed with rice with lamb or beef, the dish nonetheless has garlic, pepper and coriander. Lemon slices add a contact of taste to the signature Qatari dish. “The key is to have all of the freshest, high-quality elements. The leaves needs to be inexperienced and clean to make it simpler to roll warak enab correctly,” says Milkem.

Different typical dishes mirror the centuries-old gastronomy of Qatar. That is the case, for instance, of the saloona, an Arab stew, normally served for household dinners. It has beef, lamb or fish, in addition to seasonal greens at all times seasoned with ginger and garlic. It’s served with bread.

There’s additionally majboos, one among Doha’s hottest dishes, made out of lamb or rooster, with seasoned rice and accompanied by selfmade salad and tomatoes.

“Qatar is a rustic closely influenced by the delicacies of the Center East and Arab international locations. There are a number of conventional recipes, corresponding to rousa mahshi, a zucchini filled with minced lamb and greens,” underlines chef André Barros, who participated within the actuality present Mestre do Sabor on Television Globo.

In accordance with the knowledgeable, Qatari dishes are very tasty, nutritious and wholesome. “I like this kitchen line, the place many spices are used, corresponding to cloves, dried ginger, turmeric, cardamom, black lemon and cinnamon sticks,” he factors out.


Seasoning is the key of success in Qatari delicacies. In accordance with the proprietor of Recanto Chopp, Cecília Regina Isaac, the standard delicacies of that area explores all of the condiments introduced in part of the world marked by little rain, in the midst of the desert.

That is the case, for instance, of onions. Within the Campinas restaurant, which has been serving Arabic delicacies since 1984, the pickled onion salad is without doubt one of the restaurant’s flagships.

“In every week we produce greater than 60 kilos of onions. They’re reduce into juliettes after which spices typical of nations corresponding to Qatar and Saudi Arabia are added. We serve it with Syrian bread”, he explains.

One other typical Qatari dish that may be very fashionable in Brazil is tabbouleh, recognized there as bulgur. “The key is that the grain should not be soaked too lengthy or it should turn into mushy,” he says.

stadium meals
The pictures of the meals bought within the stadiums of the World Cup in Qatar have gone viral on social networks for his or her considerably “unusual” appearances. Inedible sizzling canine and hamburgers are criticized by vacationers who’re there to observe the video games.

Photographs of sizzling canine and hamburgers being bought in arenas have stood out negatively on the web. The snacks price round R $ 50. On Twitter, totally different memes seem on totally different profiles evaluating the delicacies bought in Brazilian stadiums, corresponding to kebabs and pastries, with these of Qatar.

What about gold plated meat?
Unimaginable to speak about Qatari meals with out mentioning the gold-plated meat tasted by the Brazilian crew in latest weeks. The video displaying athletes having dinner in a restaurant serving the shiny plate has generated good memes on social networks. The delicacy of the menu of the luxurious steakhouse Nusr-Et, by the well-known chef Salt Bae, prices greater than R $ 9,000.

Utilizing edible gold leaf to garnish meals is nothing new. Neither is it the ostentatious ornament that makes the dish costlier (in Brazil gold leaf prices round R$ 10), however the truth that chef Salt Bae is without doubt one of the masters of Center Japanese delicacies, proprietor of a series of steakhouses greater than 10 branches in Turkey and different international locations together with Qatar.

The “golden flesh” reaffirms the obvious character of Doha, the capital of Qatar. The garnish, however, has no dietary worth and leaves no taste within the meals.

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