Middle eastern cuisine -Ameet

[Guest guest]

Wow,Ameet!!....,u sure follow a multi ethnic cuisine,to please ur guest

....inspite living in that part of the world.

Yeyla Pahije tujhya ghari.....

Before,I left the shores of India,I had no idea, that something like the

TAHINA...could be used for most of the sweet products...in this part of the

world.

Just a final addition,....the salad section is the only part, of " most available

veggie section " out here ,at any dinner spread....like the chickpea paste or

hummus...the brinjal paste...the salad made like KOSHAMBIR...and

garlic-mayoneese dip..

Then, as u go into the other section...u will be lead to unbelievable nonveg

variety,some...the sheer look of which,makes me question..... " Should I say good

bye to NONVEG....?.....and where,my dear biwi...loves to educate me.... on the

virtues of staying a VEGGIE...

Bye.

Shyam(84)

Tahina halawa .... to Shyam/ Kiran

>

> Dear Shyam/ Kiran,

>

> One Saudi patient of mine was so grateful to me (do not ask me for what)

> that she has brought a box of Tahina Halawa for me from Saudi. It tasted

> nice but unusual, a bit like our Sohan Halwa with Vanilla flavour. Now my

> question is what is Tahina?

>

> When I saw that it was made at the Al-Jabal factory, Saudi, I immediately

> knew that you would be the right person to demystify the whole thing.

>

> Kishore Shah 1974

>

>