Wednesday, June 17, 2009

wow wow wow...

Salam and Hello.
Im back in the blogging scene for now. I had wonderful Umrah 'minor' Pilgrimige to the holy land Al Haram city of Makkah and Madinah. Met all kinds of people with different culture and race with a mission for a holy experience. Im not preaching but now brace yourslef...
I haven't got a clue. I'm sure it was Seafood dish. Stuffed in a bread. (Zam Zam tower Makkah)

Arabic dessert. dough?? syrup?? pistahcio?? Filo Pastry??

Bird's nest with custard fillings.

Figs.

Array of mixed Western desserts.

Raspberry tart? didn't fancy them.

Arabic Mixed Grilled of chicken, lamb and Beef. (Low quality photo)

Lamb Rice.(low quality photo).

I guess this was trio of aubergines cooked in arabic spices. Lots of saffron there.

ahh... Rack of lamb.

Varieties of spring rolls. There were Cheese fillings.

Bread rolls.

Pendesal and Chicken Soup

Right... what was this called? It's vine leaves stuff with rice and minced meat. This is a traditional dish in the middle eastern country. Greek as well. Dolma? very earthy and filling.

Salad station. lots and lots of pickles!

Can you see Hommous there? Youghurt dips too...

Italian lover: you know this. M-O-Z-A-R-R-E-L-L-A

Our snack we had white waiting for Solat. Cream Cheese, Crackers and Grapes. Not too arabic is it?

Finally I had the chance to enjoy arabic Lamb Rice on a "Talam". Basically Talam is large saucer. Whats more unique is that I had this in Makkah. Can't compare right. :)

Grilled baby chicken from Al Tasaj??

Yes, Al Tasaj is it.

Daily bread in Maddinah.

Shish Kebabs at Madinah.

again... Stuffed Vine Leaves.

You won't miss Fried Chicken and Chips in Madinah.

haha... they love to take pictures.

Food court in Madinah.

Again...

Olive Salad.

Grilled Baby chicken from Madinah.

Fried Tilapia fish served at our Madinah Hotels.
I think thats all that i have. I can't seem to find the big clear water fish! it's tasteless. I coudn't find the picture. It has no appetite appeal at all. I will show you once I found it.
Regards...
Chef Pol