Qatari cuisine with cardamom./ served with dates. "karak ", also known as "tea with milk" or "chai milk", is a bright orange mixture with cardamom, saffron, and sugar. It's tea simmered with a mixture of spices along with some evaporated milk. A refreshing drink flavoured with mint and lemon. It is not originally Qatari but it is now a staple drink in the area. A dip made from tahini (a sesame paste) and chickpeas. A paste made from eggplant, garlic, and tahini. A type of hummus made without tahini. Bread and rice pudding. Sweet gelatin pudding spiced with saffron and cardamom. The
Hard-paste porcelain although this name has long fallen out of use. Hard-paste porcelain is now differentiated from soft-paste porcelain mainly by the firing temperature, with the former being higher, to around 1400°C, and the latter to around 1200°C. Depending on the raw materials and firing methods used, hard-paste porcelain can also resemble stoneware or earthenware. Hard-paste porcelain can also be used for unglazed biscuit porcelain. It is a translucent and bright, white ceramic. Hard-paste has the advantage over soft-paste that it is less likely to crack when exposed to hot liquids, but the higher firing temperature of hard-paste may necessitate a second