Culinary Immersion at Sea and Ashore
Sample silky hummus, smoky moutabal, Jordanian mansaf fragrant with jameed, Omani shuwa slow-cooked underground, and Gulf machboos jeweled with spices. Each bite tells of caravans, harbors, and home kitchens. Share allergies or preferences, and we will recommend shore tastings and ship menus that celebrate flavor while honoring your needs.
Culinary Immersion at Sea and Ashore
Join a market shop in Manama, then cook aboard with a Bahraini chef who reveals the balance behind mahyawa or balaleet. Knife skills, spice toasting, and plating become portals to heritage. Want a printable recipe card or video recap afterward? Subscribe, and we will send class highlights with cultural notes and sourcing tips.