UAE | Heritage and Culture
Porridge keeps her child happy
Snow is gently drumming against the windows, her mother is busy in the tiled kitchen stirring a large pot of steaming hot porridge - a breakfast guaranteed to keep the harshness of a British winter at bay.
- By Huda Tabrez, Community Web Journalist
- Published: 00:20 September 5, 2008
- Amal Loring, a British expatriate in Dubai, with her daughter Shams.
- Image Credit: Supplied Picture
Snow is gently drumming against the windows, her mother is busy in the tiled kitchen stirring a large pot of steaming hot porridge - a breakfast guaranteed to keep the harshness of a British winter at bay.
For Amal Loring, a British expatriate based in Dubai, who converted to Islam about a year ago, it is one of the fondest memories of home.
"I remember that my porridge used to be very thick and lumpy and quite honestly, I hated it!" Amal said.
Today, years later, it is part of every single suhoor she makes. And thankfully for Amal, her six-year-old daughter, Shams, doesn't mind porridge for breakfast or suhour.
"Now the porridge one buys is very good and can be prepared instantly. Also, it comes in an array of flavours, so I eat the good old-fashioned porridge made from oats," Amal said.
For her daughter, Shams, this is the reason she doesn't hate porridge as much as her mother did.
"I really enjoy it because my mommy makes it soft and warm," Shams said.
Having lived in the UAE for 11 years, Amal's cooking is a fusion of Arabic, Indian and British cuisine. And this is reflected in the iftar meals she makes every day of Ramadan.
Health focus
"Since I was a strict vegetarian until recently, my food retains a big Indian influence," Amal said.
However, her iftar begins with the simple and perfect combination of dates and water.
Being a nutritionist herself, Amal ensures the food her family gets is not only good on taste but also healthy.
"Because the body has been in starvation for several hours, the dates and water give a good blast of energy," she said.
"By the time, we complete ablutions and pray, the body gets the time to digest it."
The family then returns to the dinner table for the rest of the iftar.
Amal's husband, an Emirati national, enjoys the traditional Arabic dishes, and the spread ranges from fish curry, spiced chicken and rice and meat with okra with starters including moutabel and hummous.
However, traditional dishes from the UK still find a place in Amal's iftar cuisine.
"We have baked potatoes, with cheese and baked beans and pasta, or rice with vegetables," she said.
Other traditional desserts include the English bread and butter pudding, but an all time family favourite is the lemon meringue pie, which was her mother's special dish.
Great pie
"The pie she made was simply great," Amal said.
After performing prayers, the family returns to the dining table for a sweet ending to a long and testing day.
"We are not big fans of desserts but my husband and daughter love chocolate ice-cream. I prefer to have a light dessert with fruit and cheese."
Since I was a strict vegetarian until recently, my food retains a big Indian influence."
Amal Loring
British expatriate
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