In the dark…

In the big hole which is Life, it’s being dark for me and I keep seeing a weak light far away ..

I was supposed to reach that light long time ago , but each time something kept me in the dark.

I wouldn’t mind staying in the dark , I was lucky to be born with that kind of personality that doen’t make any difference between dark and light, but seeing my people who love hurt to see me like this makes me feel how the dark is cruel. Seeing them happy and fearless would makeme feel secure. I do know that this situation might change someday , and it was supposed to be over time ago but it’s starting to take longer than needed.. Somehow, i’m happy about it , because i know that when all of this will be gone, all what I will keep from it would be being stronger than before.

But something is missing…

I’m trying to live this experience without losing hope or depressing,  I do my best to consider it a helpful experience instead of a big period of misery and sadness. I always thought that people can be happy if they really wanted to , it doesn’t depend on events that keep happening in their life but it only depends on how they take them.

However, optimisme can have limits.. I found a way to live almost hapily with these conditions, but to keep holding on , I need a conviction which would make me go on until infinity. But this conviction doesn’t exist at the moment. So, all what I will be able to do is wait and wait and try to ignore bad possibilities that i know could happen to me.

Living in hope to see the light someday !!!


The musical storm..

This piece of music is called The Storm, by Yanni, and it’s one of my favourites… Yanni is a greek composer, one of the best as far as i’m concerned!! The impressing lead violonist is Samvel Yervinyan, from Armenia. I hope you enjoy this as much as I do .. Close your eyes and let them take you somewhere nice 🙂

More about belly dance…

In this article, we’re going to see some different types of belly dances.

From the time ofitsorigination until today, belly dance has changed a lot. It shifted with travelers to foreign lands, it was metamorphosed to be gradually accepted by other people and cultures. As a result, we see different types of belly dances in vogue in different parts of the world :


This is Egyptian country or folk dance. This one is traditionally performed during weddings and festivities..


Saidi hails from the folk traditions of Upper Egypt. This type is playful and comprises stick dancing.


It’s inspired from Egyptian Gypsy dances. The movements are swift with ample hip movements.


Fellahi is related to the farming communities of Egypt. This dance form is graceful, gentle and comprises a lot of shimmies and repetitions.


This is a Turkish dance, which is also popular in Greece. Karsilama is performed by couples or a troupe in a line. It’s cheerful and full of fun, comprising a lot of jump, dips and shimmies.


Khaliji is another variant of the belly dance and it’s performed by women in the Persian Gulf. This is a joyful social dance .

There is a lot of other types of belly dances all around the eastern world, North Africa, Persia and others ,but I tried to gather the main onces.

Have fun, always!!

Moroccan tea

Moroccan tea is a part of Moroccan life and culture. It’s very sweet and refreshing. This is the most popular drink in Morocco, offered in all kind of events with no exception, and consumed in any time of the day, alone,  accompanied, or in the end of a meal. It’s even given to babies by their mothers. It’s a symbol of hospitality and frendship.

The very first move of a        Moroccan person who receives an unexpected guest would be to prepare tea before thinking of anything else. The main ingredients are fresh mint, green tea and plenty of sugar, but it can be flavoured by different other plants or ingredients, mostly the orange tree flower. It’s offered in glasses, colored and transparent ones, on a silver tray. The moroccan tea changes its colour from an area to another, it’s light in the north and very strong and dark in the Sahara (the Moroccan southern desert).

The easiest way of preaparing a Moroccan tea I could share is the following :

For this, you need fresh mint, green tea, water and as much sugar as needed. Start by boiling the water and pouring a small amount in the teapot, swishing it around to warm the pot. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Let the tea brew for three minutes. Set out glasses for the tea while waiting. A shot-glass is close to the slender glasses used in Morocco. Fill just one glass with the tea, then pour it back in the pot. Repeat this action : this helps to dissolve and distribute the sugar. Finally, pour the tea. You want a nice foam on the tea so always pour with the teapot a high distance above the glasses. If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely. Garnish with the remaining sprigs of mint.

You can serve it accompanied with sweets or Moroccan cookies !!


Argan oil is an oil produced from the kernels of the Argan tree. The argan tree is a very resistant tree which can live from 150 to 200 years. It is perfectly adapted to the aridity of the South Western regions of Morocco.

The fruits of the Argan tree are green. They look like an olive but are larger and rounder.
Inside, there is a hard shell nut which represents about one quarter of the flesh fruit weight. The nut can contain up to three kernels from which the argan oil is extracted.

The production of this oil is a demanding and laborious process which was until recently completely realized by hand.

This oil is very nutritive and has a lot of medical properties.It contains twice as much vitamin E as olive oil. It’s used in food, cosmetics, body care…

Argan Oil, has been sought after for years by chefs, top gourmets and enlightened home cooks for its delicacy. It’s not only healthy, but it has a characteristic nutty flavor and enhances the taste and aroma of many dishes. It is truly a rare and exotic treat. Argan Oil is used only for seasoning and never for cooking.

For centuries, Argan has been a well-kept secret known only to Berber women in Morocco who use it to nourish their skin, hair and nails.

Amchur (Mango powder)

The spice amchur is unripe or green mango fruits which have been sliced and sun dried. The name comes from Hindiam, mango. The spice is either whole or ground and sometimes seasoned with turmeric. The mango tree is native to the India-Burma-Malaysia region and is one of the oldest cultivated fruits. In India it has grown for over 4,000 years; the various uses of the fruit are probably ancient. After the European explorations during the sixteenth and seventeenth centuries, it has spread to all parts of the tropical and sub-tropical world, especially Africa. The mango, apart from its place as a fresh fruit is most famous as a chutney or pickle ingredient. The mango retains a special place in Hindu mythology and ritual. Lord Gautama the Buddha was presented with a mango grove and the Mogul Emperor Akbar (1556-1605), ordered a huge plantation of 100,000 mango trees to be planted. The mango tree is a member of the family that includes the cashew and pistachio nut.

The dried slices are light brown with a rough surface. Ripe mango slices are also dried and are orange brown. Amchur powder is finely ground but with a slightly fibrous texture. It is beige in colour. Its flavour is slightlt sweet and acidic.

The use of amchur is confined chiefly to Indian cookery, where it is used as an acid flavouring in curries, soups, chutneys, marinades and as a condiment. The dried slices add a piquancy to curries and the powder acts as a souring agent akin to tamarind. It is particularly useful as an ingredient in marinades, having the same tenderizing qualities as lemon or lime juice. However, where, for instance, three tablespoons of lemon or lime juice are required, one teaspoon of amchur will suffice. Chicken and fish are enhanced by amchur and grilled fish on skewers, machli kabab, is well worth trying.


Spices have always been loved in oriental countries and present in all their food and even in other uses : medicine, religious rituals,cosmetics…

The earliest evidence of the use of spice by humans was around 50,000 B.C. The spice trade developed throughout the Middle East in around 2000 BC with cinnamon and pepper.

Spices were used for medical purposes throughout history. The rich were able to put spices in wine which was then drunk to cure or ward off different illness. The poor only were able to have a handful or a pinch of a spice and were more likely to get sick.

Spices were also used as aphrodisiacs and to help with reproduction. The most common aphrodisiac spice was cinnamon.

In Egyptian times spices were used when mummifying important pharaohs and other people. Spices were even left in the tombs for the dead person to take with them in the after life.

In Medieval times salt would be served on the table in huge blocks. The salt was set at the table closest to the richest guests. Poorer guests and servants would sit at the end of the table. The expression “Beneath the salt” came from this practice. Today salt is one of the most used spices.

India is the first country producer of spices, then comes China, Bangladesh, Pakistan and Nepal.

I’m gonna try in my next articles of this category, to present you different kind of spices existing in different areas of the world..

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