Banquets vary during the holy month of Ramadan in each country, as Muslims of all regions rejoice to celebrate.
Traditional dishes tend to be unique, distinct and unaffected by globalisation, or by the process of acculturation between countries and peoples.
Among the Qatari pioneers who carried the torch of introducing Qatari cuisine regionally and globally is Qatari author and presenter of cooking programmes chef Aisha al-Tamimi.
She has accumulated experience for decades, whether by presenting cooking programmes on Qatar TV or other satellite channels across the region, or by cooking on board Qatar Airways in first and business class.
Al-Tamimi told the Qatar News Agency (QNA) that, considering the great demand for traditional dishes that she recently received after presenting her cooking to her family as well as various foreign communities in several events, she chose to share her experience with the world through her book Mawaed (Traditional Qatari), the second edition of which was launched last year.
She said that she always works to spread the culture of Qatari cuisine and introduce its components, whether through participation in international festivals or exhibitions.
Al-Tamimi stressed that food is an important component of civilisation as well as the cultural heritage of all peoples of the world.
Cuisine is not merely food, she stressed, but rather a social heritage full of life experiences inspired by the past, especially when combined with the holy month of Ramadan, where thareed and harees are the main dishes on the Qatari table.
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