We are all familiar with the tradition of Quaker soup in the Holy Month
of Ramadan. But have you ever wondered how that came about?
Surprisingly, Quaker began its History in the peninsula as Porridge!

On a traveling expedition during the 1950s, Sheikh Ismail Abu Dawoud
was intrigued to try an unfamiliar breakfast: Porridge. After enjoying his
meal, he considered marketing
this sweet and hearty porridge in the Middle East.

Within a decade, Quaker went back to its original form, and was sold
in the peninsula as oats. The Abu Dawoud household traded their
wheat for Quaker oats. After spending time in the Abu Dawoud kitchen,
the traditional Quaker soup recipe was created. Its simple and creamy
appeal spread through the peninsula one kitchen at a time,
distinguishing itself as a Ramadan classic.

In the 1990s, scientists and nutritionist dedicated more and more time
to find wholesome foods to replace the overly popular junk foods that
were being sold. They rediscovered Quaker. Oats are so high in
nutritional value; they actively lower your cholesterol, boost your energy
and leave you feeling satisfied. So, Quaker ventured into everyday foods,
from salads to desserts, planting itself into every meal.