Bahrain GP 2019: Tamarind Braised Shrimp Balls, Bahraini Sweet Rice, and Mint Cabbage Slaw
The 2019 Bahraini GP was another outstanding race. This track is fast becoming one of my favorites.
For this meal I made a dish I had never thought I would make… Braised Shrimp Balls. I like shrimp, I like meatballs. I just never thought to make anything like this recipe I found. I was delightfully surprised.
When I read about Bahraini cuisine, the consensus is that is is a rich mix of Arabic, Persian, Indian, African and European cuisines. You can taste that in this meal with tamarind flavors, cardamom and cinnamon, and of course with the staple of rice and seafood, it is a pretty good meal to exemplify the small island state and their eclectic and rich food culture. Most websites state the the national dish is Machboos, but since I’ve made three versions of Machboos over the last few years I was ready for something else! Don’t get me wrong, Machboos is delicious, but I like to continue venturing out and trying new things. So we decided to make Tamarind Braised Shrimp Balls (Chebeh Rubyan), Bahraini Sweet Rice (Muhummar) and a Mint Cabbage Slaw (for some color).
The texture of the shrimp balls is very dense and the flavor is subtle but very comforting with the rich and tangy tamarind tomato sauce. The sweet rice was also very nice. Simple enough to make but with lots of complex flavors.
I am including a Quick Baharat spice mix in the recipe below, you can use whole spices and toast and grind them yourself if you are so inspired, or you can use powdered spices and follow the measurements for those below. I have done it both ways, and given the robust flavors I don’t think you lose that much by using pre-ground spices.
Tamarind Braised Shrimp Balls (Chebeh Rubyan)
1 lb shrimp, shelled and deveined
1 Tbsp chopped fresh cilantro
1/4 tsp ground turmeric
1/2 – 1 tsp salt
1/2 cup brown rice flour
1/3 cup ghee or butter
1 onion, minced
2 1/2 tsp Baharat powder (full recipe below)
lemon zest from ½ a lemon
1 tsp tamarind paste + 1 cup warm water (soak tamarind in water for 10 minutes, remove any large seeds)
1- 15 oz can diced tomatoes
1/2 tsp cayenne or other spicy chili powder
2 tsp granulated sugar
Quick Baharat powder:
1 tsp paprika powder
1/4 tsp grated nutmeg
1/4 tsp black pepper
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground cardamom
1. In a food processor blend into a paste the shrimp, cilantro, turmeric, salt, and rice flour. Chill until needed.
2. In a skillet with high sides, saute minced onion in ghee or butter until soft and golden. Add Baharat spices, lemon zest, tamarind paste, water, tomatoes, chili powder, and sugar, bring to a simmer, lower heat. Cover and simmer while preparing shrimp balls, about 30 minutes.
3. For each shrimp ball, take 1-2 Tbsp shrimp mixture and form into a ball.
4. Add shrimp to simmering sauce and cook for about 20 minutes covered.
5. Serve with steamed or sweet rice (recipe below).
Bahraini Sweet Rice (Muhummar)
Adapted from The Complete Middle Eastern Cookbook By Tess Mallos and The Middle East Kitchen
1⁄4 teaspoon saffron
2 tablespoons rose water
2 cups basmati rice, washed
1 tablespoon salt
1⁄2 cup sugar
1 tsp ground cardamom
1 tsp ground cinnamon
1⁄4 cup butter
4 garlic cloves, sliced
Dried barberries (optional topping)
1. In a small bowl, add the saffron, cardamom, and cloves to the rosewater; leave aside to steep.
2. Add rice to 6 cups of lightly salted boiling water: boil uncovered until the rice is half cooked, about 8 minutes; drain and place in a bowl.
3. Stir sugar, cardamom and cinnamon into the hot rice.
4. Heat the butter in the same pan in which the rice was boiled, then sauté the sliced garlic for 30 seconds. Add the sweetened rice back to the pan mixing just slightly to mix in the garlic slices. Sprinkle the rose water mixture on top. Make three holes in the rice with the handle of a wooden spoon.
5. Cover the rim of pan with a cloth or paper towels and place lid on tightly.
6. Cook over very low heat about 20-25 minutes. Transfer to serving platter. Top with dried barberries (optional).