Author
Sarah al-Hamad
Sarah al-Hamad grew up in Kuwait and lives in London. She worked as an editor for Saqi Books and is the author of several cookbooks, including the 2013 award-winning Sun Bread and Sticky Toffee. She recently completed an MA in creative nonfiction at the University of East Anglia.
Articles by this author
Muhalbiyat al-sagoo - Sago and Lychee Pudding
Food
Obtained from the trunks of various palms, sago is used across Asia as a thickener for soups and stews and to make pudding. You can substitute other soft, sweet fruit like plums or pineapple, but the sweet juice of the lychee blends very well with milk. This is an exotic take on the traditional sago pudding popular in Gulf cuisine, made with sago, sugar and spices.
Flavors: Shorbat ‘Adas (Divine Lentil Soup)
Food
Shorbat ‘adas or shorbat al-dal, as it is known, is the quintessential Middle Eastern soup.