Dehen Al-Adani.. An essential traditional Kuwaiti cuisine ingredient

By Sarah Al-Mukhaizeem KUWAIT, May 24 (KUNA) -- Most traditional Kuwaiti cuisine emphasized the use of Dehen Al-Adani, a type of clarified butter, as an essential ingredient, giving the food that "finger-licking" taste.
This type of buttery product -- usually referred to as ghee -- is extracted from a certain kind of goat milk, which gives it that distinct quality, said Kuwaiti researcher and historian Mohammad Jamal in his book "Crafts, Professions, and Traditional Commercial Enterprises of Kuwait".
The historian added that the process of preparing Dehen Al-Adani is a complicated procedure involving the extraction of butter from goat milk and the addition of special spices and other ingredients.
After an extensive heating process, the butter is left to simmer down and then it goes under a thorough process of refining before being tightly stored in containers for later usage, said Jamal who indicated that the quality of the final product varied according to the types of used ingredients.
The Kuwaiti historian affirmed that locally made ghee was heavily sought due to its tremendous quality, adding that this product was also exported to the eastern coast of Saudi Arabia -- specifically to the Qatif and Al-Hasa regions -- and to some extend to Iran, Iraq, and Bahrain.
Though the product was imported from Iran and Iraq, the locally made ones were unmatched and sold in higher prices, claimed Jamal.
While the types of Kuwaiti cuisine did change and varied by the passage of time, Dehen Al-Adani still remains as a staple of ingredient that lends its taste and flavor to the prepared food. (end) sm.gta