To start your Ramadan with a mouthwatering dessert after a long day fasting, try Ms. Moh’s mango trifle — along with many other choices of desserts.
Ms. Moh, a contemporary home bakery based in Jeddah, offers a range of desserts from the new and the old of international cuisine with its own twist.
It is named after the Saudi self-taught chef, Ruba Mohtaseb, who followed her passion for making desserts and started her own home business. Mohtaseb also took courses in baking and cake decorating in London and Los Angeles.
The bakery provides a rustic yet contemporary range of cakes and desserts of 35 items such as naked cake, banoffee pie, tres leches cake, cheesecake and a range of tea-time selections and Arabian desserts including basbousa and ghraibeh.
What makes Ms. Moh stand out from other bakeries is its sophisticated handcrafted cakes, its creative desserts and its beautifully decorated cakes with their elegant finish.
Ms. Moh has a children’s cookie kit with 10 pieces of different-shaped baked cookies and multicolored icing in a piping bag and sparkles to create handmade goodies while staying at home during quarantine. It is ideal to encourage family members to interact and join in a fun activity with their children at home.
You can find more about Ms. Moh on Instagram @msmoh_bakery, and order products from the food app @lugmety.
New research shows a surge in popularity of Shisha across the globe as demand for cleaner experiences grows
This rising popularity of shisha not only mirrors a shift in smoking preferences but also reflects a broader societal move toward sustainability
Advanced Inhalation Rituals is the market leader in the $19 billion global shisha market, with an aim to provide superior physical, emotional and mental benefits through inhalation
Updated 19 March 2024
AP
DUBAI, United Arab Emirates: New research reveals a significant decline in cigarette smoking and a substantial surge in shisha users over the past 12 months in the USA, Germany, Spain, Saudi Arabia, United Arab Emirates, and Iraq.
The data from AIR Global’s latest research in these markets has found cigarette smoking has decreased by a fifth (21 percent), signalling a shift in preferences toward alternative options. This decline aligns seamlessly with an increasing interest in shisha:
This surge in demand for shisha is fueled by a growing appetite for more innovative and cleaner products.
OOKA, launched last year by AIR Global, is the world’s first charcoal-free, pod-based shisha device. It eliminates carbon monoxide production and offers a 94 percent reduction in harmful chemicals, making it a reduced-risk product for users and the environment. The success of OOKA since its launch in UAE in May 2023 is evident, with the first devices selling out in under a month and sales continuing to outperform expectations, highlighting the strong consumer demand for this revolutionary product.
Ronan Barry, Chief Legal and Corporate Affairs Officer at AIR Global added:“We’re seeing a huge surge in popularity of shisha, and a key part of this growth is down to people wanting to enjoy cleaner, sociable experiences. We’re also seeing a heightened awareness of eco-conscious choices among consumers which is underscoring the evolving landscape of inhalation preferences. Shisha is the emerging frontrunner in meeting these demands of a more health-conscious and environmentally aware global population.
“As shisha market leaders, AIR Global is dedicated to redefining the shisha experience which led to the launch of OOKA – the world’s first charcoal-free pod-based shisha device. This innovation, a result of years of hard work by the AIR Global R&D team, removes harmful toxicants and streamlines setup. OOKA is a game-changer, offering a sleeker, cleaner, and more enjoyable shisha experience to meet the needs of this growing market.”
This rising popularity of shisha not only mirrors a shift in smoking preferences but also reflects a broader societal move toward sustainability. The creation of OOKA is a transformative milestone for both AIR Global and the wider shisha industry, aligning with global endeavours for cleaner and more responsible consumption.
In keeping with the trend of diving into nostalgic vibes, The 90s Dekkan is a diner-style eatery that will make you feel the ‘90s never ended.
With two branches in the Eastern Province — one in Olaya and one in Al-Ahsa — it serves as a portal in which time stands still. Relive your childhood days or, for those not born during that era, experience it for the first time.
From the retro decor and colors to the overall look and feel, no detail has been neglected. The door that leads you inside offers familiarity, with the faces of characters from cult sitcom “Friends” welcoming you. (Monica is not pictured, for reasons unknown.)
The menu includes a selection of burgers, mostly beef but with a chicken option, and appetizers such as mac and cheese, bacon balls and maple sriracha, and chicken bites.
Fries come loaded with spices, pickles or pieces of chicken. The 90s Dekkan is big on sauces, offering several homemade choices including one they call gamanda and another called mosraqa. It is just so extra, to coin a phrase of the era.
However, the drinks options are disappointingly basic, with only regular sodas and water. Milkshakes, for example, might have been a fun addition. There are no desserts, either.
There is plenty of seating, though, and it’s a good choice for both solo diners and small groups.
The 90s Dekkan is open from 8 p.m. until 3 a.m. every day during Ramadan and also offers delivery through apps including Jahez and Hunger Station.
For updates and more information, visit their Instagram profile — @dekkan.90.
Keep your smile bright during Ramadan with the magic of miswak
The natural toothbrush is recommended for maintaining oral hygiene while fasting, according to Islamic tradition
Abu Hurairah once narrated that the Prophet Muhammad said: “Were it not (for the fear) of overburdening my Ummah, I would have ordered them to (brush their teeth with) Siwak at every Salat.” (Sahih Muslim)
Updated 17 March 2024
Rashid Hassan
RIYADH: Muslims around the world observe the fast during Ramadan, abstaining from all food and drink from dawn to dusk.
This means that we are more prone to bad breath, as we produce less saliva during fasting to shield us from oral germs. Saliva plays an essential role in protecting our mouths from bacteria, as well removing food debris.
However, there is a solution — miswak. During Ramadan, those fasting use miswak, which is a traditional chewing stick, several times a day to keep their mouths fresh and maintain dental health.
Dr Abdulaziz Al-Saif, a dentist in Riyadh, said: “To avoid bad breath, the magical miswak does wonders. Miswak is a natural toothbrush that, among other benefits, also creates a fragrance in the mouth.”
Fellow dentist Dr Aisha Ali Ahmad added: “Miswak eliminates bad odors and improves the sense of taste, sharpens memory, (brightens teeth), strengthens eyesight, assists in digestion and clears the voice.”
Various ahadith document the elevated status and significance of miswak. Abu Hurairah once narrated that the Prophet Muhammad said: “Were it not (for the fear) of overburdening my Ummah, I would have ordered them to (brush their teeth with) Siwak at every Salat.” (Sahih Muslim)
HIGHLIGHTS
• In Saudi Arabia, miswak is typically sourced from the Salvadora persica L. trees, known as arak in Arabic.
• To use a miswak, bite off around a centimeter of the twig and chew until it softens and forms bristles.
Aisha narrated that the Prophet said, “The siwak is a means of purifying the mouth and pleasing the Rabb.” (Nasai)
Abu Hurairah further narrated that the Prophet said once on a Friday, “O Community of Muslims! Allah has made this day an Eid for you, so take a bath and needfully brush your teeth with siwak.” (Tabarani, Majma’uz-Zawaid)
In Saudi Arabia, miswak is typically sourced from the Salvadora persica L. trees, known as arak in Arabic. This variety is also found in Sudan, Egypt and Chad. The bitter-tasting palm or olive trees are also used for miswak, while the neem tree is a popular option in South Asia.
In several parts of the Arab world, these trees are indigenous to arid regions and planting them reduces desertification in areas where little else can grow. This also helps communities to develop a sustainable income while preserving an important part of their cultural heritage.
Miswak has gained widespread recognition, with the World Health Organization recommending the use of miswak for oral hygiene in both 1986 and 2000.
An international report concluded further research was needed to document the benefits of the miswak. There is now increasing scientific evidence that it has medicinal properties, helping to fight plaque, receding and bleeding gums, tooth decay and more.
A study conducted by a panel of dentists at King Saud University said: “The repeated process of chewing sticks releases fresh sap and silica (a hard glossy mineral), which acts as an abrasive material to remove stains.”
The study also found the beneficial effects of miswak for oral hygiene and dental health were equal to, if not greater than, those related to the use of toothbrushes and paste. The research identified 19 natural substances found in miswak that benefit dental health.
Natural antiseptics kill harmful microorganisms in the mouth, tannic acids protect gums from disease, and aromatic oils increase salivation. The study added “the miswak’s bristles are parallel to the handle rather than perpendicular, and can reach more easily between the teeth, where a conventional toothbrush often fails to reach.”
To use a miswak, bite off around a centimeter of the twig and chew until it softens and forms bristles. This process can be speeded up by dipping the end in water to separate the fibers. Once bristles are formed, the miswak can be used like a regular toothbrush, without paste.
Using miswak is an ancient practice in Saudi Arabia, the Middle East and North Africa, and many Asian countries.
Muslims use it several times during Ramadan, before sleeping, at sahoor, during wudu (ablution before prayers), at mealtimes during the night, before reciting the Holy Qur’an, when undertaking a journey, and after waking up in the morning.
Sales of miswak increase dramatically in Saudi Arabia during the holy month. Abdullah Ahmed, a miswak seller in the capital, said: “I am expecting sales to rise by almost 300 percent.”
Recipes for success: Chef Dautbok Ysmanov talks salt, sushi, and shouting
Updated 15 March 2024
Shyama Krishna Kumar
DUBAI: CLAP Riyadh head chef Dautbok Ysmanov began his working life in finance. But it soon became clear that the monotony of staring at computers day in and day out was not for him. And so he donned his chef’s hat.
Unlike most chefs we’ve spoken to, Ysmanov tells Arab News that it was his father, rather than his mother, who first inspired his love of cooking.
“My mother was busy working at the office every day, so it was my father who cooked for us,” he explains. “I learned a lot from him.”
Now 16 years into his career as a chef, Ysmanov has honed his expertise in a number of premium Japanese restaurants, as well as in successful establishments across the Middle East, including Asia Asia in Abu Dhabi.
Specializing in Nikkei and Izakaya cuisine, he enjoys innovation, crafting avant-garde dishes and staying abreast of current trends in Japanese cuisine.
Here he tells Arab News about early mistakes, his love for sushi and his attitude in the kitchen.
When you started out as a professional, what was the most common mistake you made?
When I started to work with Japanese chefs, the Japanese omelets (Tamago) were very difficult for a beginner. You have to control the temperature of the pan very carefully, otherwise it will burn. I had to make them many, many times, because it’s very difficult to really control. It’s a very thin pan, so you need to control it well.
What’s your top tip for amateur chefs?
Taste as you go. It is so important to constantly taste your food as you cook, adjusting the seasoning and flavors as needed. It allows you to make sure that a dish is developing the way you want and it helps you spot any potential issues early.
What one ingredient can instantly improve any dish?
Salt. It’s the best ingredient to add flavor.
When you go out to eat, what’s your favorite cuisine?
My favorite is Japanese, of course. I like sushi. Sushi is very good because fresh fish is healthy. And any combination with the right ingredients will give you a very, very good sensation.
What is the most-common issue that you find in other restaurants?
I think the most common mistake I find in other restaurants is that the food is sometimes not well-seasoned. And the presentation is not always up to the mark.
What’s your go-to dish if you have to cook something quickly at home?
I would cook, like, pasta with garlic and olive oil. It’s very, very, easy — it takes 16 to 20 minutes; you drop the pasta in boiling water, it will be al dente, and you can combine it with tomatoes… anything really. It’s very fast and actually very delicious. And you have the option of adding different ingredients in, like proteins, et cetera.
It is usually when they ask to remove certain ingredients because they don’t like them. But, as chefs, we understand that the dish is better with those ingredients.
What’s your favorite dish to cook?
Dumplings. It’s a dish that takes time to come together, so you can spend good time with your family while making them. And you can make them in different styles: Japanese, Chinese... And the flavors are great and juicy.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back?
I like it when the team is respectful, when it’s like family. This is very important in the kitchen. I probably am a disciplinarian, yes, because I like it when everything is in its right place. And I do shout, but not always, just when it is necessary, because sometimes you need to take control of the kitchen. So, sometimes, I do think it’s necessary to shout.
Where We Are Going Today: Mamo Michelangelo offers taste of Italy and France in Riyadh
Updated 12 March 2024
Rahaf Jambi
For those seeking a sophisticated and luxe dining experience in Riyadh, look no further than the Italian-French restaurant Mamo Michelangelo.
Mamo serves up a wide array of hearty options, including rich and creamy Napoli burrata, tender lamb shoulder baked in a wood-fired oven, succulent chicken, and house specialties such as truffle focaccia and truffle raviolinis.
We tried risotto al tartufo (aged acquerello rice), burrata pugliese, carpaccio di manzo, margherita pizza, and aged angus ribeye which is charcoal grilled.
You can complete your dining experience with their traditional tiramisu or tantalizing lemon tart.
Additionally, they offer a range of pastries, tea and finger foods.
Mamo’s interior design boasts a modern yet classic decor, with high ceilings, chandeliers, and marble floors.
The lighting is soft and subtle, creating a romantic and intimate atmosphere. The walls are adorned with paintings and artwork, adding to the sophisticated ambiance.
The restaurant’s standout feature is the open kitchen, where diners can watch the chefs prepare their meals, for a more personal and interactive experience.
In 1992 chef Mamo Pepino created the Michelangelo behind the city walls of Antibes. It became well-known for serving dishes capturing the flavors of the South of France and Italy.
Pepino reportedly describes himself as an artist who loves cooking and Mediterranean culture.
For reservations and more information, visit their Instagram @mamomichelangeloksa.