My Narghile

Εγώ θα είμαι, ρε, δικτάτορας, κι’ο κόσμος στάχτη αν θα γίνει –ο ένας θα μ’ανάβει το λουλά, κι’ο άλλος θα το σβήνει.

Man, if I were a dictator, the world could turn to ashes for all I care, as long as I’ve got someone to light my hookah and someone else to put it out.

The narghile—also known as arghile in Greek, hookah in English—can be found throughout the Mediterranean and is a great way to smoke. In certain circles, it was the preferred method of smoking hashish, but historically tobamel or maassel, which is a mixture of tobacco, molasses, and dried fruit, has been equally common. Like a bong, the water cools the smoke, and the flavored tobacco—apple and rose are my favorites—fills your head with fragrance. Filling the base with wine or milk makes for an even smoother smoke. The key to a good narghile experience is the charcoal. Make sure the coal is hot enough to allow you to cover the tobacco with a sheet of perforated aluminum foil, so that the tobacco is heated, rather than burned. This is believed by some to produce fewer carcinogens. I don't recommend using “self-lighting” coals. Instead, look for a natural charcoal.

In spite of Boston’s smoking ban, Mantra Restaurant still features pictures of their hookah den on their website. I don’t know if it still operates, but as far as I can tell, that would be the only reason ever to visit Mantra. Otherwise, you can buy your own narghile and enjoy it at home.

If only all the countries in the Middle East could put aside their differences and smoke the water pipe.