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Shami and Levantine Dialect

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Helou (m)

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Pretty

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History Iran is the first country in the Middle East where oil was discovered, in 1908. The Anglo-Persian Oil Company (later rebranded as British Petroleum, or...

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Arab Food History

The History of Zaatar And a Zaatar Cheesy Delight Recipe

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Contributing writer Menal Elmaliki shares what is Zataar, the famous Middle Eastern spice, as well as its history and its importance in the region. Zatar is as popular in the region as ketchup is in America to those who aren’t from the region. What’s special about zatar is the thyme that it is used for, a wild thyme that grows in the Mediterranean and middle eastern region used in their cuisine, spread on bread and eaten with olive oil. Zatar traces back to biblical times and has a reputation being brain food.

Makmoura: Irbid City’s Famous Dish

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Historical Relevance It is possible to trace the origins of Makmoura back to the ancient city of Irbid. Each family has added its own special touch to the recipe as it has been handed down through the decades. This meal is frequently made for special events, family get-togethers, and neighborhood festivals and has grown to … Continued

The Arabs “Love Affair” with Dates & Recipes to Spice Up your Ramadan

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For Muslims all across the Middle East, Africa, and Asia, dates are a staple to their lives. Not only are dates significant for Muslims since they break their fasts during the holy month of Ramadan with it, but they are also cherished by Arabs. The Arab’s obsession is evident as it is present in every aspect of their culture, drinks, and food, etc. Contributing writer Menal Elmaliki will highlight the Arabs love affair with dates as well as share date inspired recipes to spice up your Ramadan.

Qamar Al-Din, The Recipe of the Middle East

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By: Menal Elmaliki / Arab America Contributing Writer The Golden Fruit Qamar Al-Din, قمر الدين, translates to the ‘Moon of the Religion or Faith,’ and it is one of the most famous beverages in the Middle East. Apricot, مشمش in Arabic, is the star of this drink and it is referred to as the fruit … Continued

Arab America Foundation Engages Over 25 Speakers and 450 Attendees at Connect Arab America: Empowerment Summit, November 4-6, 2022 in Falls Church, Virginia

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The Arab America Foundation hosted its second in-person CONNECT Arab America: Empowerment Summit from November 4-6, 2022. During the entire Summit, the Arab America Foundation engaged over 25 speakers and more than 450 attendees. The event featured an exciting array of speakers in public service, women’s activism, identity, community advocacy, engagement, and leadership. Moreover, participants had … Continued

The Surprising Algerian History of the Clementine

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By: Claire Boyle / Arab America Contributing Writer Introduction: The Clementine is beloved by many for its easy-to-peel and often seedless nature, sweet taste,  and the beautiful orange color of the fruit. During the fall and winter months, clementines can be easily found in grocery stores, kids’ lunchboxes, and on countertop spreads full of other … Continued

Egyptian Fesikh – “The Deadly Fish”

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Living up to its daunting nickname, Fesikh (فِسيخ) is an ancient and traditional Egyptian dish that is actually deadly. The dish is usually prepared for the celebration called Sham el-Nassim or Eid al-Rabiya. The fish can then be served with lemon, green peppers, maybe a salad, bread, or other preferred sides. The fish is thoroughly cleaned and left in the dark in salt and other seasonings for 10-15 days, some recipes call for up to 21 days or even a whole year! It is safe, if done correctly, to eat it raw because the salt prevents rotting and essentially “cooks” the meat. Some countries do fry, roast, or grill it after the salt, but it is more traditionally Egyptian to eat it raw. It is highly advised to not prepare this meal if you are not familiar with it, given the risks.

Anaheim’s Recognition of “Little Arabia” is Historic for Arab Americans

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By: Claire Boyle / Arab America Contributing Writer Introduction: On August 23, 2022, the Anaheim City Council in California voted to declare a region of Brookhurst Street as “Little Arabia.” The “Little Arabia” designation is historic because this declaration created the “first Arab American cultural district in the United States.” “Little Arabia” is well-known for … Continued

How to make Bint al-Sahn: A Romantic Yemeni Dish

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Contributing Arab America writer and editor, Menal Elmaliki shows us how to make this popular Yemeni dish/ dessert. This romanticized dessert is called “Bint al-Sahn,” بنت الصحن, translated to ‘daughter of the plate,’ and is symbolic of Yemeni women. It is described as a layered bread dish or honey cake. It is a Yemeni sweet prepared with flour, eggs, yeast, samn (clarified butter), and habbat sowda or black cumin/ nigella seeds. It is the Yemeni version of a croissant, as each layer is covered with butter, and its outcome is a rich and flaky dessert. It is best eaten warm, with honey and served with tea.

How to Make Yemeni Ful–Mudammas

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Ful is a traditional middle eastern food, its origin dating back centuries. In Yemen, ful is eaten for breakfast, or dinner, and is eaten with rooti–small loaf breads, gamati, or malawah–layered bread. Arab America contributing writer, Menal Elmaliki, explains how this Yemeni breakfast is often cooked in clay and stone pots, and is spicy. It is sometimes called a spicy bean stew, soup, or chili. It’s a common dish in Yemen because it is very affordable to make while also being nutritious. Here is a quick and easy recipe for making this nutritious dish.

Trader Joe’s and the Dirty Word: Arab

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By: Menal Elmaliki / Arab America Contributing Writer In post 9/11 America, the word Arab carries a negative connotation. Over the course of two decades, the representation of Arabs has been and continues to be abhorrent. The public has been bombarded with images of war throughout the Middle East. The constant association of Arabs with … Continued

Cookbook of Baghdad: 10th century

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By: Menal Elmaliki / Arab America Contributing Writer “The mere smell of cooking can evoke a whole civilization.” Fernand Braudel ‘Kitab al-Tabikh’ ‘Kitab al Tabikh’ is an old recipe book dating back to the early Middle Ages or dark ages. It was written in the 10th century on the “Cuisine of the Caliph of Baghdad,” and … Continued

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