By: Mariem Hamdi / Arab America Contributing Writer When visiting Tunisia, you should try the Tunisian Couscous with Octopus. It is a very famous dish, showing the fascinating taste of Tunisian cooking that exemplifies the uniqueness and deliciousness of the country’s traditional cuisine. The Octopus Couscous is very known on the east coast of Tunisia, … Continued
By: Riley Bryant / Arab America Contributing Writer On a sunny day in 2021, while walking the streets of Little Ethiopia in my hometown of Los Angeles, I stumbled across a delicious new dinner spot crawling with everyone from singletons to large families. The food was top tier and came from all kinds of walks … Continued
By: Caroline Umphlet / Arab America Contributing Writer The Arab World sure does know how to make sweets, from kunafa to baklawa to Om Ali. They all are lovely in their own way with great variations across the region. Basbousa is a famous Egyptian sweet loved by millions. It is a sweet spongy delicacy made … Continued
Aden is located on the south of Yemen; it is a major port known for its natural harbor, trade routes as well as its tea. Adeni Tea or Adeni chai is a staple in Yemeni cuisine and is made for breakfast or after dinner for guests and is served with Yemeni desserts. Spice up your plain black tea with this simple recipe. Arab America contributing writer, Menal Elmaliki, shares a secret family recipe that has been passed down generations. Adeni chai is fragrant and delicious, it is made with just a few base ingredients, black loose tea, evaporated milk, cardamon, cloves, sugar, and cinnamon.
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: Anthony Bayyouk / Arab American Contributing Writer Every nationality in the United States has influenced American cuisine. Chain food places like Taco Bell and On The Border have Americanized it. Every grocery store you go into has a Latin section. Japanese food is overwhelmingly popular. Sushi Is everywhere; grocery stores are starting to add … Continued
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
In the mood for some coffee and kunafa, try this recipe which combines the flavors of your favorite morning brew and your favorite dessert.
By: Blanche Shaheen / Arab America Contributing Writer As April has been officially recognized as Arab American Heritage Month, Arab Americans are flooding social media with their favorite family recipes, from overfilled shawarma wraps and crispy falafel, to artistic hummus plates and buttery baklava. In the Arab salad category, fattoush is one dish that has … 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
By: Menal Elmaliki / Arab America Contributing Writer Are you feeling hungry but not sure what to make. You want to make eggs but not just regular, plain and boring eggs. Try this simple Yemeni breakfast recipe, spiced eggs cooked with onions and tomatoes. It is the Yemeni version of shakshouka and it is not … Continued
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