Honey & Saffron Guide
Mamra or California almonds? The real differences in shape, skin, taste and price, how to spot real Mamra, and how people enjoy almonds around the world.
Arabic coffee, dates, dry fruits, honey and honeycomb – a simple guide to what to serve in a Qatari majlis, how much to prepare and how to present it.
Bal kaymak in Turkey, bint al-sahn in Yemen, chebakia in Morocco, honey toast in Japan – 8 honey traditions from around the world and easy ways to try them at home.
Luqaimat, balaleet, asida, khanfaroosh and saqo – five classic Qatari sweets, and how honey and saffron give each one its taste and colour.
Medjool is big and soft like caramel; Sukkari is golden and melts like sugar. Here is how the two compare, and how to choose, store and serve them.
A simple guide to honey from Kashmir and northern Pakistan – Sidr (Ber), Acacia, Mustard, Clover and Eucalyptus – and how they differ in taste, colour and use.