The two predominant travellers to Saudi Arabia are expats and pilgrims and I fall into the latter category. Although there has been a slight growth in leisure tourism, religious tourism is a thriving industry, bringing in Continue reading
A stroll through Dubai’s Bastakia Quarter is like a stroll back in time, or a walk through a movie set. If you take the chance to step away from Dubai’s bustling, shiny shopping malls or its luxury beaches for a walk through this historical neighbourhood, you will find peace, beautiful architecture, and Middle Eastern art and heritage.
Bastakia in Bur Dubai is easily reached by heading to Al Fahidi metro station and walking up Al Satwa Road towards the creek. Once you reach Bastakia, immerse yourself in the area by walking around the tiny alleys and seeing what you discover! The neighbourhood is home to the Coin Museum, the Coffee Museum, various art galleries, craft shops and cafes set in sunny courtyards. Most of my purchases during my visit to Dubai are from Bastakia — there’s a wonderful incense shop where I brought some oud crystals for burning and an art shop where a lovely man wrote my name in Arabic and framed it. There are also shops filled with Iranian pottery, handicrafts and jewellery.
Often named ‘Old Dubai’, Bastakia is also home to the remnants of Dubai’s old wall, constructed in 1800 from gypsum and coral. The neighbourhood has recently undergone restoration and is now a completely pedestrianised heritage centre, so it’s a perfect, peaceful place to see traditional Middle Eastern buildings and visit the Sheikh Mohammed Centre for Cultural Understanding. Here you can also go upstairs for great views of the neighbourhood.
My favourite part of the Bastakia Quarter is the Arabian Tea House Restaurant and Café, and not just because the food is delicious — this courtyard café is dreamy! In my opinion, there’s no better word to sum up the atmosphere as you sit down under the white canopies amidst the trees and flowers, order a cool minty lemonade filled with ice, and enjoy your surroundings. They also boast a selection of over a hundred different kinds of tea from all over the world, and an impressive variety of dishes to keep you going throughout the day, from traditional breakfasts, to barbecue, to hearty salads and afternoon teas.
One of the best things I found about visiting Bastakia was that it was an ideal place to visit with others or alone. I first went with a group of people, which was ideal for meandering around the lanes, checking out the art and enjoying a nice lunch — even if we did occasionally lose somebody to the next alluring alleyway or art gallery! But it was also great to visit the quarter alone. The second time I went, I was visiting my sister who worked in Dubai at the time, so I had a few days to entertain myself. Aside from being invited to lunch by two men on the metro who were on their way to their mother’s house, I spent the afternoon in uninterrupted peace walking round Bastakia. I got to spend as long as I wanted pondering the interesting graffiti, sampling the scents of each incense and, best of all, drinking coffee and writing alone in the serene courtyard café.
Featured image © Kathryn Parsons
I have a slight obsession with Lebanese food that was born in a Lebanese restaurant I visited on my trip to Dubai. I was so elated to finally find an abundance of vegetarian food whilst abroad, especially after days of eating nothing but plain boiled rice. This obsession has been nurtured by many evenings of rustling up my own hummus and tabouleh variations, as well as jumping on any opportunity to steer the restaurant choice towards Middle Eastern. Let’s just say it doesn’t take much persuasion — the food is incredible, and there are plenty of options for vegetarians and meat-eaters alike.
Here are a few of my quick, go-to dishes, with recipes that will make enough food for 3-4 people to share (depending on how hungry/greedy you are, of course). I am still lamenting the fact that I can’t eat fried halloumi or feta now that I’m vegan, but these make great additions if you do eat cheese.
You will need:
1 tin of chickpeas
1 tablespoon tahini paste
1 garlic clove, crushed
5 tablespoons water
2 tablespoons lemon juice
2 tablespoon olive oil
Salt and pepper
1 teaspoon cumin
Optional extras: harissa paste, sundried tomatoes, chilli, roasted red pepper, anything you like!
Drain the chickpeas and add them to a blender/food processor with all of the other ingredients and blend until smooth. You may need to stop and stir a few times depending on your blender. You can be very experimental with hummus, and I usually taste mine several times before it’s done to see what else needs to be added. A swirl of harissa paste added at the end or a drizzle of olive oil and sprinkling of smoked paprika make an excellent garnish and add even more Middle Eastern flavour to the dip.
You will need:
A large bunch of fresh curly leaf parsley
A slightly smaller bunch of fresh mint
1 cup cooked bulgar wheat/cous cous/quinoa
3 tablespoons lemon juice
2 tablespoons olive oil
1 tomato, cubed
2 spring onions, finely chopped
1 clove garlic, finely chopped
½ cup cucumber, cubed
Optional extras: pomegranate seeds, feta cheese, olives, peppers
The trick to a good tabouleh is to chop the parsley and mint very finely so that all of the flavours get mixed up together. Once you’ve chopped everything up, mix it all together in a large bowl, adding the bulgar wheat/quinoa/cous cous once it has cooled down. An original tabouleh recipe would call for bulgar wheat, however I have found that cous cous or quinoa also make tasty alternatives. Finally, add the lemon juice and olive oil and some salt and pepper to taste. I sometimes make a larger bowl and add more cous cous and some extras like the pomegranate seeds, olives and more chopped tomatoes and cucumber to make a salad that is perfectly filling on its own.
You will need:
6 pita breads, halved
2 tablespoons olive oil
1 tablespoon sumac spice
This is a simple way to spice up your pitas — cut them in half or into smaller pieces, depending on if you want to use them for dipping or filling. Get the pitas on a baking tray and cover them in olive oil and ground sumac (a delicious lemony spice from the Middle East). You might have to get your hands involved to make sure that they’re all evenly covered. Pop them in the oven on 180°c for 7-8 minutes.
Mint Lemonade Shake
You will need:
¼ cup sugar
2 ¼ cups water
1 ½ cups freshly squeezed lemon juice
2 tablespoons fresh mint leaves
To make the syrup, heat the sugar with ¼ cup water in a pan until the sugar is completely dissolved, and then remove from the heat. Once the syrup has cooled, add it to a blender with some ice cubes and add the lemon juice, 2 cups of water and the mint leaves. Blend until the ice is crushed and serve with a garnish of mint leaves and a slice of lemon.
Grab some olives and invite some friends over to share your quick and easy Lebanese feast!
Featured image © me moi