How to make salata hara (spicy Arabian salsa)

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Salata hara, or ‘hot salad’, is perhaps the most common condiment served with local food in the Persian Gulf.

Salata hara accompanies chicken, lamb, fish, and rice dishes to wash them down with a saucy kick.

It is very similar to Mexican fresh salsa, though the Arabian-style salata hara is made with green birds eye chili (or local, less spicy versions of a green chili) as opposed to jalapeno peppers. Salata hara also contains a few different spices.

But it’s just as easy to whip up as a Mexican salsa, provided you have a blender and some fresh vegetables on hand (you could very easily make this without a blender – slicing and dicing the vegetables – it will just take a little longer).

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Traditional Egyptian breakfast for the Gulf

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Visiting Abu Shakra, an Egyptian food restaurant in Abu Dhabi, is like dining in Cairo.

This working class restaurant evokes Egypt’s crowds and frenzied pace. In its crowded kitchen space, a single cook grabs from assorted bowls of hummus, fried eggplant, and French fries, all sitting within reach on the counter.

Even its main location – on the ground floor of a faded apartment tower with paint peeling from its concrete facade and wires dangling from dusty windows – would fit in more in old Cairo than in the UAE’s modern capital.

Abu Shakra’s food is as authentic as it comes.

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