Okay, folks, this is a difficult one. I’m currently on the road for work and will aim to blog a little on the food-related discoveries I make while travelling gluten-free.
Quick one: many people won’t know what you mean by “gluten-free” here. The best you can do is ask if any wheat or barley or pre-made sauces were used in the preparation of a food. Thankfully, most middle eastern food is naturally gluten-free. You’ll have to watch for wheat mixed into sauces, breads or pitas, and/or pre-made sauces which contain wheat extract, barley, etc. If the restaurant is purist about things, most of the food will be made from chick peas, rice, olive oil, et cetera — all happy foods for us celiacs.
However, in places like airports, go for simple Mediterranean foods like hummus, baba ghanoush, and grape leaves.
![Keep it simple when you're in a pickle at places like the Hamad Airport in Doha. Hummus, baba ghanoush, and maybe some grape leaves.](http://www.celiacsandthecity.com/wp-content/uploads/2014/06/Mediterranean-Food-at-Doha-Qatar_June-2014-300x225.jpg)
Make sure to double confirm that there is no wheat added as a thickener, and no pre-made sauces used. The three items above are usually a safe bet!
Peace,
Daisy
Great job, Daisy! Very informative and useful posting. Keep up your good job.
Peter