2:48AM - Entertaining Kuwait since 2003

After finding out about the Nutella Kunafa a few days ago I asked @PinkElephant73 if she could attempt to replicate it since she had already replicated Cronuts a few weeks ago. Next day behold I get a large pan of Nutella Kenafeh delivered to my door. Surprisingly, Kunafa and Nutella do mix well together (then again what doesn’t mix well with Nutella). It’s an extremely heavy and super fattening dessert thats for sure. No idea how many calories and not interested to know either. I felt so guilty after eating a quarter of the tray that I went for an 8KM run right after to try and burn off whatever I could. If you’re interested in making it yourself, @PinkElephant73 was nice enough to share the recipe along with pictures. Check it out below:

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Let me start by saying that this recipe is not for the faint at heart – it’s basically a lot of butter, a lot of Nutella, and only some kunafa dough. But it’s freakin’ awesome.

The cast of characters! Yes, that is 400g of butter (Sorry, Mark!). You won’t be using the whole thing, I promise! But, it makes for a more flavorful kunafa! Also, a big jar of Nutella and some kunafa dough that you can find fresh or frozen from Sultan Center.

First things first: preheat your oven to 220°C! A nice hot oven makes for a great crunchy kunafa!

Cut the kunafa dough with a pair of kitchen scissors till you get small shreds. If you’re going to use frozen phyllo dough, be sure to thaw it a few hours before using it! It makes cutting it so much easier.

Next, pour the melted butter onto the kunafa little by little and stir it in to ensure all of the dough is evenly coated with butter. Watch out for this step! You don’t want to over-soak the kunafa with butter; otherwise you’ll get a really greasy crust, and no one likes a greasy crust.

Spoon and press the buttery dough into two 9″ round pans. In one of the pans, press some more of the dough up and around the sides of the pan to make a shallow “well” for the Nutella. Bake those babies for 30-40 minutes, checking immediately after 30 minutes to make sure they haven’t burned.
When the crusts are a deep golden brown, they’re ready! Take ’em out and let them cool.

Then, pour the Nutella into the pan with the kunafa sides as little or as much as your heart desires. Resist the urge to lick the spoon when you’re done (I couldn’t).

Flip the other kunafa onto the Nutella-filled one. I couldn’t take a picture of this step because I was too busy trying not to royally screw it up. I would say this is the hardest part.
Then, flip the entire thing onto your serving dish and voila! Nutella Kunafa!

You can do deconstructed versions of this by just toasting the buttery phyllo dough on a sheet pan as you would granola and layering it with Nutella into small serving cups. However you choose to eat it, factor in some time for a quick work-out after you’re done. Enjoy!

– @PinkElephant73

Yesterday I got a phone call from Xcite telling me they launched their iPhone and iPad app. I checked out the iPhone version and it’s not bad although the main page for some reason makes me feel very claustrophobic. I think its because of all the icons squeezed into the bottom 1/3 of the screen. Anyway if you want to download it and check it out just search for Xcite in the App store or click on this [Link]

Last night was the launch of the Class of Chairs exhibition at the Contemporary Art Platform. The idea behind Class of Chairs is pretty simple and fun. The space at CAP was set up like a classroom with each chair in the class representing a certain stereotypical character you had back in school like the nerd, the tall guy, the pervert, the hairy guy etc..

The event itself was pretty fun last night since it was a social gathering and everyone knew everybody else. If you’re interested to check it out, Class of Chairs will be exhibiting until tomorrow (Friday). For more information on the event click [Here]

Last night I passed by and met Haitham Al-Ghareeb, a local violin maker. We met at his small cozy workshop in Rawda located right outside his home. When you walk into his dimly lit workshop you’ll see a small diwaniya on the left with around a dozen violins hanging on the wall, while on the right hand side is his workstation where he crafts all his violins. He filled a kettle with water and put it on a small electric stove next to him and we started talking.

Back in 2000, Haitham was a oud player but was interested in getting into violins. He started looking for a good violin to buy in Kuwait but he couldn’t find any. Most of the violins available in the market back then were of poor quality from low end brands. That’s why Haitham decided to make his own violin using documents and instructions he found online.

Haitham hadn’t crafted any musical instruments before, he had dabbled with some minor oud repair but nothing major. This got me even more curious, how can a 25 year old with no previous woodworking skills be able to craft such a delicate instrument as a violin? Well the answer I believe might be in his genes. Haitham’s father, grand father and great grand father were all dhow builders. Woodworking had existed in his family for generations and it was just natural for him to be good at it.

Haitham’s first violin wasn’t flawless, it had mistakes and was made using locally sourced wood but yet the sound it produced to his ears was beautiful. This encouraged him to build a second better violin with imported tonewood (wood cut specifically for musical instruments). He started frequenting forums and participating in online communities where other violin craftsmen from around the world would share their tips and techniques. His violins kept improving with every build and soon he had his own tips and tricks to share with the community. He loved crafting violins so much that he quickly forgot about wanting to play them. He became obsessed in building and perfecting his own creations.

When Haitham first started making violins he was spending 4 hours a day working on them and each violin would take around 2 months to complete. Nowadays he’s too busy with work and family so it takes him around 9 months to complete a single violin. But he’s fine with that. He never started making violins with the intention to turning it into a profitable business. Even his prices have remained the same over the years even though his violins kept getting better and demand for them kept increasing. He just loves making violins and isn’t interested in expanding. It’s a hobby he’s just really good at. He also does a lot of repair work on violins which to many musicians is a lifesaver. Musicians bond with their instruments and having a local violin maker means that a damaged violin no longer needs to be discarded but instead can be repaired. Only two of the violins hanging on the wall were his, the rest were either in for repair or were being sold by other musicians.

Once we were done with the interview, Haitham served us some tea. Throughout the whole interview which lasted around 40 minutes I had watched him make us the tea using two kettles, a can filled with what I assume is tea leaves and a box filled with I don’t know what. He then skillfully poured the tea from the large kettle into three glasses that were sitting amongst a dozen on the table in front of us. The tea was delicious and to me summarized the kind of person that Haitham is, a perfectionist.

If you’d like to contact Haitham for any reason you can do so by emailing him on [email protected]

Too much drama. [YouTube]

Travelogue is a new short film travel series by Zahed Sultan. It’s a fast-paced video diary that captures the little moments Zahed gets to experience as he takes his music to different countries and cities around the world.

I was just thinking the other day of a cool way to document all my traveling and I think local musician Zahed Sultan cracked it. All I do at the moment is Instagram pictures with the hashtag #markinsomewhere. Some people collect shot glasses, some people collect fridge magnets and I’m collecting hashtags I guess. So far this year I’ve collected the following:

#markinjapan
#markinrotterdam
#markinamsterdam
#markinparis
#markinprague
#markinbarcelona
#markinbasel
#markinmilan
#markinmanchester
#markinliverpool

Zahed Sultan’s video diaries (I think he is going to be doing a bunch of these) is a fantastic way to document all his traveling. I love it. [YouTube]

Note: You can’t view my Instagram photos unless you’re following me @mark248am

Last week the Kuwait Sporting Club revealed their new football kit only turns out it was plagiarized from the popular Paris Saint-Germain team. Not sure what they were thinking since they must have known people would notice. Yesterday the French media picked up on this and it’s now spreading everywhere with side by side shots. Seriously how hard would it have been to come up with a unique design? [Link]

The majority of the emails I get are regarding employment rights or should I say the lack of. I completely understand why I am getting all these questions. I am personally tired of how every time I walk into a store and ask an employee how long their shift is I get ridiculous answers like 8AM to midnight!

I realize how tough it is to go and speak out to your employer about a violation since I’ve been in that situation before. I also realize how bad Kuwait’s reputation has been over the years because of the way employees are being treated.

Recently I was hired by a company to help with some employee issues. The owner of the company stated that he didn’t know how he was supposed to treat his employees so I made an easy to read table with all the obligations of an employer as well as the rights of the employees. The full version of the law is hard-to-read and long so I rewrote it into a more direct and easy to understand language and placed them in a table for you below.

The law articles are mentioned in brackets for easy reference and the full version of the law is available [Here]. Click on the link below to view the rest of the post that includes the easy-to-read the table.

Knafeh with Nutella. I found this on my Facebook feed, supposedly a place in Egypt makes it. No idea if anyone in Kuwait does as well.

Last week I was craving Chinese food so I headed with a friend to Oliversan in Burj Jassim. Oliversan is the new Asian restaurant owned by the same owners as Maki. On any other day I would have visited Caesars or China Kitchen, my two favorite Chinese restaurants, but that evening I felt like going to a “nicer” place and until Peacock reopens, Oliversan is the only alternative.

The interior looks nice and cozy but like most restaurants during Ramadan, it was empty when we arrived. We were given the menu and I started looking for sweet and sour chicken (my favorite dish) which turns out they didn’t have. That was a good thing since it allowed me to try something new which wasn’t hard to do since their whole menu was full of dishes I hadn’t heard of before. We ended up ordering the following:

Velvety Creamy Chicken Corn Soup KD1.5
Spicy Garlic Sweet Snap Peas KD2.5
Oliversan Duck Salad KD4.5
Sweet and Sour Ostrich Fillet KD5
Braised Short Ribs with Oolong Tea Leaves KD6.5
Regular Oliversan Fried Rice KD2.5

The soup arrived first. I generally wouldn’t order cream of chicken soup at a Chinese restaurant but they only had three soups on the menu and I felt like soup that night. Glad I did because the soup was actually the least disappointing thing I had that night. The Spicy Garlic Sweet Snap Peas came once the soup was done along with the Duck Salad. I wasn’t too impressed with the Duck Salad, not for that price point at least since I didn’t think there was enough duck in it. The dressing was good though and it was a pretty light starter along with the snap peas which left lots of room for the main course.

Once we were done with our starters the waiter brought us our main dishes. The food presentation looked great specially the sweet and sour ostrich. Taste wise my friend liked both dishes but I personally didn’t. I thought the sweet and sour ostrich was the better of the two dishes but it was slightly bland. The meat was surprisingly tender and had good flavor, its just the sweet and sour sauce that let it down. The braised short ribs I had high hopes for but I didn’t end up liking it at all. I thought it was too dry and it should have been served a lot hotter. My guess is since they’re still in a soft launch phase the menu is still being fine tuned which is why I left them this same feedback before I left.

The service was great but since we were alone in the restaurant I wouldn’t have expected anything less. One thing that I found odd was the food plates. The main courses were served in huge plates while our dinner plates were tiny (similar in size to the bread and butter plates). I found it very unpractical eating out of a small plate since I could barely fit a bit of rice with two pieces of ostrich without food starting to spill out of the plate.

In the end I wasn’t too impressed. Maybe I should have gone for the Spicy Chicken with Box Choy or the Mongolian Ostrich with Thai Basil since those two dishes were the other ones I was considering. Anyway if you’re interested in trying them out they’re located in Burj Jassim and their phone number is 22901051.

[Menu Shot 1] [Menu Shot 2]

Note: Interior shot taken from their website

As much as we like to highlight how some things in Dubai are better than Kuwait, they still have their own share of problems.

Norwegian woman: I was raped in Dubai, now I face prison sentence

Dubai police arrest ‘shock video’ uploader (Guy who uploaded video above)

Kinda reminds me how at one point Dubai had Flickr blocked but kept the prostitute hangout Cyclone open. It’s like they’re not sure if they’re an open liberal country or a closed one and they just flip flop between the two.

Update: The Norwegian woman has been freed. [Link]

Video kinda drags but gets a lot more interesting at the 8:22 mark specially once the traditional Kuwaiti dancing meets breakdancing. [YouTube]

No idea why we suddenly have an outburst of crickets in Kuwait but on the bright side, turns out you can eat them.

The news segment is on the new speed cameras that have been installed all over Kuwait. I personally found the fact that KTV2 is still alive more interesting. [YouTube]

Thanks Kuwait

The Peacock Chinese restaurant at Radisson Blu will be reopening along with the hotel around mid September. I passed by today to get a sneak peek and I am please to say the place looks practically the same. It’s gotten a minor facelift with new materials for the seats and nicer ceiling and lights but generally the restaurant hasn’t changed. The original chefs are all still there and the menu will remain the same which is great. If it’s not broken don’t fix it. Check out two pictures of the interior [Here] and [Here]

I’ve got some more pictures of the hotel which I’ll also be sharing in a separate post.