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
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
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
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.
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
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.
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.
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
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
The word coffee was curated in about the 1600s and is defined as a “drink made from the ground and roasted seeds of a tree originally native to Arabia and Abyssinia.” It comes from the Turkish word for coffee, kahveh, and the Arabic word qahwa. Since coffee resembled a cherry, it was nicknamed the “magical fruit.” Coffee was first cultivated in Yemen and the first coffee drink appeared in about the 15th century. Contributing writer, Menal Elmaliki, details the fascinating journey and history of Yemeni coffee.
Foul is a traditional middle eastern food, its origin dating back centuries. In Yemen, foul 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.
By: Blanche Shaheen / Arab America Contributing Writer Ask any Arab from any continent, what their favorite dessert is, and they will most likely respond: Kanafeh. This iconic pastry, spelled a myriad of ways, from knafeh to knafuh to kanafeh, is undoubtedly the most popular dessert among Arabs the world over. This layered confection consists … Continued
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