So, my country is classified as Europe, Middle East, Mediterranean or Asia depending on time of day or the heat of soil 10cm below surface (tired of searching for Turkey in menus where you have to...
So, my country is classified as Europe, Middle East, Mediterranean or Asia depending on time of day or the heat of soil 10cm below surface (tired of searching for Turkey in menus where you have to choose continent first...), but assuming it is a cross between Middle East and Mediterranean, I'll recommend some Turkish Food (all of which also Armenian and Kurdish, btw):
Sarma with beautiful olive oil and some fresh lemon juice is a huge joy. Armenians call it /tolma/ if I'm not mistaken, and some Turks call it /dolma/.
Çiğ köfte is a great taste if you eat meat. It's raw meat hand-processed with lots of hot peppers into a paste, which is made into little bite-sized morsels and then eaten wrapped into lettuce leaves and squeezing fresh lemon onto them.
I don't know about the availability of these in Kuwait, but if you ever visit Turkey (IDK if Armenians in Armenia do these, or mostly Western Armenians) or find a restaurant that do these well, I'd suggest you try them.
Depends on the kind of raki. If you ever had ouzo, it should be very similar or even the same (this is hearsay tho, I never drank ouzo myself). Within turkish rakis, Yeni Raki is made from raisins...
Depends on the kind of raki. If you ever had ouzo, it should be very similar or even the same (this is hearsay tho, I never drank ouzo myself). Within turkish rakis, Yeni Raki is made from raisins and thus is more bitter. Stuff like Tekirdağ or Efe is softer. Body is wine-ish, and there is a sweetness from the grapes. But the anise flavour is the most pronounced.
I like to have it 1/3--1/2 freezing cold raki topped up with freezing cold water and some nice ice cubes, along with some nice cheese and freezing cold melon (which is rather traditional actually). I feel I need some now :)
Preserved lemons, in the Middle Eastern style. Sour, salty, so so tasty. Chop 'em up and put them in salads, or sliced on some lamb or even in a burger. For something sweeter, pomegranate...
Preserved lemons, in the Middle Eastern style. Sour, salty, so so tasty. Chop 'em up and put them in salads, or sliced on some lamb or even in a burger.
For something sweeter, pomegranate molasses. Delicious, sour, fruity goopy goodness. Put it on everything - cheese, meat, other fruit, ice-cream, anything. Even pizza. I'm salivating just thinking about it.
Unripe, green plums. They have a horribly great mouthfeel which some people really like. There is a plant that we call kuzukulağı in Turkey, which might be this. We used to eat this as kids, it...
Unripe, green plums. They have a horribly great mouthfeel which some people really like.
There is a plant that we call kuzukulağı in Turkey, which might be this. We used to eat this as kids, it would grow in the garden. It is pleasantly sour and bitter.
Balsamic vinegar, especially as a reduction. You can get inexpensive Balsamico, put it in a (non-reactive! Don't use aluminum...) saucepan, and simmer gently over low heat until it's reduced to a...
Balsamic vinegar, especially as a reduction.
You can get inexpensive Balsamico, put it in a (non-reactive! Don't use aluminum...) saucepan, and simmer gently over low heat until it's reduced to a syrupy consistency. Put it in a squeeze bottle and drizzle over anything - salads, fruit, cheeses, poultry meat, and even chocolate ice cream. Instant fancy restaurant-style flavor and intensity.
I like...I guess the way to put it is exploring the detail in bitter things? Like coffee or really dark chocolate, that's my favorite shit in the world and it's extremely comfortable for me. Is...
I like...I guess the way to put it is exploring the detail in bitter things? Like coffee or really dark chocolate, that's my favorite shit in the world and it's extremely comfortable for me.
Do you drink tea? There are quite a few teas that probably lean towards that same type of taste (and I would have suggested certain types of beer too, but you've already said no to that). A couple...
Do you drink tea? There are quite a few teas that probably lean towards that same type of taste (and I would have suggested certain types of beer too, but you've already said no to that).
A couple of specific tea suggestions that I like:
Pu'er or pu'erh - it's fermented and aged for years, has a very "earthy" flavor
Lapsang souchong - smoked tea, smells like you're about to drink a campfire, but the flavor isn't as strong as it smells
As a completely separate suggestion, maybe good black licorice (not Twizzlers & co.)?
If you are into wine, try Retsina. It's a Greek wine with resin added to turn it extra bitter. Legend has it that the reason the resin was added was to act as a deterrent to the Romans who were...
If you are into wine, try Retsina. It's a Greek wine with resin added to turn it extra bitter.
Legend has it that the reason the resin was added was to act as a deterrent to the Romans who were invading and stealing all the wine.
Have you ever had a Chinotto soda before? Here in Ontario, Canada there is a quite popular, locally produced one called Brio that most of the "proper" Italian pizza joints carry. And there is also...
Here in Ontario, Canada there is a quite popular, locally produced one called Brio that most of the "proper" Italian pizza joints carry. And there is also Sanpellegrino Chinotto, which is more widely available worldwide and that I used to drink occasionally while living in the US and UK.
Chinotto is not super bitter, but it definitely is in comparison to most other sodas, and it also has a very strong/distinct medicinal tasting quality to it as well. It's undeniably an acquired taste, but I personally love it and usually get some whenever I order pizza. :)
So, my country is classified as Europe, Middle East, Mediterranean or Asia depending on time of day or the heat of soil 10cm below surface (tired of searching for Turkey in menus where you have to choose continent first...), but assuming it is a cross between Middle East and Mediterranean, I'll recommend some Turkish Food (all of which also Armenian and Kurdish, btw):
A menemen is one of the best forms eggs can take.
Sarma with beautiful olive oil and some fresh lemon juice is a huge joy. Armenians call it /tolma/ if I'm not mistaken, and some Turks call it /dolma/.
Çiğ köfte is a great taste if you eat meat. It's raw meat hand-processed with lots of hot peppers into a paste, which is made into little bite-sized morsels and then eaten wrapped into lettuce leaves and squeezing fresh lemon onto them.
If you drink alcohol, treat you to some rakı.
I don't know about the availability of these in Kuwait, but if you ever visit Turkey (IDK if Armenians in Armenia do these, or mostly Western Armenians) or find a restaurant that do these well, I'd suggest you try them.
Depends on the kind of raki. If you ever had ouzo, it should be very similar or even the same (this is hearsay tho, I never drank ouzo myself). Within turkish rakis, Yeni Raki is made from raisins and thus is more bitter. Stuff like Tekirdağ or Efe is softer. Body is wine-ish, and there is a sweetness from the grapes. But the anise flavour is the most pronounced.
I like to have it 1/3--1/2 freezing cold raki topped up with freezing cold water and some nice ice cubes, along with some nice cheese and freezing cold melon (which is rather traditional actually). I feel I need some now :)
Preserved lemons, in the Middle Eastern style. Sour, salty, so so tasty. Chop 'em up and put them in salads, or sliced on some lamb or even in a burger.
For something sweeter, pomegranate molasses. Delicious, sour, fruity goopy goodness. Put it on everything - cheese, meat, other fruit, ice-cream, anything. Even pizza. I'm salivating just thinking about it.
https://en.wikipedia.org/wiki/Umeboshi
Not a healthy option, but have you explored the world of sour ales?
Unripe, green plums. They have a horribly great mouthfeel which some people really like.
There is a plant that we call kuzukulağı in Turkey, which might be this. We used to eat this as kids, it would grow in the garden. It is pleasantly sour and bitter.
Raw rhubarb, maybe? It's quite sour on its own. Just make sure you cut off the leaves since they're poisonous.
Sadly I became allergic to rhubarb years ago. I've been to afraid to check if I still break out in hives from it.
Raw rhubarb is safe to eat?
Balsamic vinegar, especially as a reduction.
You can get inexpensive Balsamico, put it in a (non-reactive! Don't use aluminum...) saucepan, and simmer gently over low heat until it's reduced to a syrupy consistency. Put it in a squeeze bottle and drizzle over anything - salads, fruit, cheeses, poultry meat, and even chocolate ice cream. Instant fancy restaurant-style flavor and intensity.
I'm working from Alton Brown here, but supposedly great balsamic vinegar is already syrupy.
I need to do this, though.
You may not want to spend €30/cL for great aged vinegar... it's a very artisanal product. The home-concentrated version is quite satisfactory.
Sea-buckthorn jam if you can find it.
I like...I guess the way to put it is exploring the detail in bitter things? Like coffee or really dark chocolate, that's my favorite shit in the world and it's extremely comfortable for me.
Is there anything else I can do that with?
Do you drink tea? There are quite a few teas that probably lean towards that same type of taste (and I would have suggested certain types of beer too, but you've already said no to that).
A couple of specific tea suggestions that I like:
As a completely separate suggestion, maybe good black licorice (not Twizzlers & co.)?
I do, but I've never tried lapsang souchong and didn't know about it, so thank you.
And I love proper licorice! The common hatred for it makes me sad.
There are some great bitter French ciders out there. Very complex flavor but not quite like coffee/chocolate bitterness.
I imagine I would get into that kind of thing if I didn't reject all alcohol like I do. Seems like otherwise it would appeal to me.
Have you ever had cacao nibs? They're wonderfully bitter in the same way a good cup of coffee is.
I haven't, but they definitely seem like my kind of thing! Thanks!
If you are into wine, try Retsina. It's a Greek wine with resin added to turn it extra bitter.
Legend has it that the reason the resin was added was to act as a deterrent to the Romans who were invading and stealing all the wine.
Have you ever had a Chinotto soda before?
Here in Ontario, Canada there is a quite popular, locally produced one called Brio that most of the "proper" Italian pizza joints carry. And there is also Sanpellegrino Chinotto, which is more widely available worldwide and that I used to drink occasionally while living in the US and UK.
Chinotto is not super bitter, but it definitely is in comparison to most other sodas, and it also has a very strong/distinct medicinal tasting quality to it as well. It's undeniably an acquired taste, but I personally love it and usually get some whenever I order pizza. :)