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Arab Americans and African Americans Deserve Positive Media

By: Adriana Murray/Contributing Writer For decades, African Americans have been perceived as dangerous and threatening. Empirical research shows that the majority of Americans view black males, in particular, as more threatening than their white counterparts. Media plays a significant role in how this racial bias was formed. The popular Civil War epic, Birth of a … Continued

12 Reasons Armenians and Arabs Are Basically the Same

BY: Marissa Ovassapian/Contributing Writer As an Armenian working at an Arab media outlet, who speaks Arabic, and has traveled to the Arab World, I have come to notice many parallels between the Armenian and Arab cultures. As different as we may be, we share more similarities than most people realize. Here are 12 characteristics that … Continued

VIDEO: Keeping Palestinian Heritage Alive

BY SHARON GAETA NBC 24 Toledo  She is a woman of many talents, including designing and hand making two scarfs for two separate popes of the Roman Catholic Church. Maha Saca is not only creative but she is the founder of the Palestinian heritage center where she helps woman refugees. NBC 24 ‘s Sharon Gaeta … Continued

6 ways Arabs are a ‘cheesy’ people

LEYAL KHALIFE Stepfeed I mean yes, we are a very sentimental culture, as evidenced by the fact that there is no better medicine to treat heartbreak than an Arabic song. But we’re cheesy in other ways, too. From early morning breakfasts to late night snacks to those deeply fulfilling desserts, cheese is a staple food … Continued

VIDEO: Learn how to make Basboosa

By Maha Salah Middle East Monitor  This recipe definitely takes me back to my grandmother’s house. Every time I make it, I can hear her yelling at us to stop eating it straight from the pan as it cooled and to keep it for the “guests”. It was her go-to dessert when she had unexpected … Continued

Hijabi Line Debuts at New York Fashion Week for First Time Ever

BY: Alexa George/Contributing Writer This New York Fashion Week proved that there is more to the big event than watching Kendall Jenner walk the runway. On Monday, Indonesian fashion designer Anniesa Hasibuan did something that has never been done before: she debuted an all-hijabi line of clothing. The flowing garments and pastel color schemes made for an … Continued

Why This Lebanese Street Food Is Gaining Traction in the U.S.

by  Nina Roberts 

Fortune 

It’s not as popular as pizza or falafel, but someday it could be.
In Lebanon, the manoushe is omnipresent — a flatbread best served fresh from the corner bakery’s oven and eaten on the go. It’s typically slathered in zaatar, a thyme herb mix with sesame seeds, often with dollops of labneh, a tangy thick yogurt. Despite the waves of Lebanese immigrants who have immigrated to the U.S.and made manoushe at home or at local bakeries, it has yet to be widely available to the general public.

But that’s changing. A handful of immigrant entrepreneurs have launched manoushe-centric businesses in city centers across the country geared towards a diverse customer base—and they’re flourishing.

“Somebody needed to do it,” laughs Ziyad Hermez, 32, the owner of Manousheh NYC, New York City’s only “manousherie” (falafel, hummus, and other regional staples like baba ganoush, are not on the menu). At the tiny, sleek, glass-front eatery — which opened in March 2015 in the trendy West Village — a carefully curated mix of American indie-pop songs and Arab classics play over the speakers. Hermez and his employees dress casually, speaking in English with a sprinkling of Arabic. Customers range from curious passersby who probably couldn’t locate Lebanon on a map, to NYU students, to natives of Lebanon and the surrounding region who are living or traveling in New York.

A young woman visiting from Lebanon nibbles on a manoushe. “If I close my eyes, it’s like I’m in Beirut,” she says.

Amid the scent baking bread, which wafts from the colossal central oven, Hermez, who is of Lebanese descent but grew up in Kuwait, explains that the inspiration for Manousheh NYC was simple: Longing. When he moved to Washington, D.C., for college in 2002, he was astonished he couldn’t find a fresh baked manoushe (sometimes spelled manousheh, mana’oushe, man’oushe, and man’oushé in English). The hunt continued when he moved to New York City and was working in IT.

He missed the taste of a freshly baked manoushe and the intimate experience of walking into the neighborhood bakery that sold them. And he felt New York City was ripe for a manousherie; the flatbread is the perfect snack—like a slice of pizza, a bagel, or falafel—for busy city dwellers eating on the go.

Today, business is brisk. Each manoushe at Manousheh NYC sells for $5 to $8, and customers can choose from a number of styles, including a daily special and “lahem bi ajine,” which is topped with minced beef, tomato and spices. Hermez estimates he sells an average of 200 manaeesh (the plural of manoushe) per day.

Over on the West Coast, Reem Assil has been selling manaeesh at pop-ups, catered events, and a local farmer’s market in San Francisco for several years. She offers a few non-standard artisanal toppings like pickled turnips, but uses the traditional, albeit slow, domed saj grill, which is similar to an upside-down wok. At the farmer’s market, customers of all types patiently wait in line.

“We’re making a little extra effort to translate, but not water it down,” she explains.

Assil, 33, was born in America to Syrian and Palestinian parents and grew up outside Boston, eating homemade manaeesh. She believes the fresh baked flatbread has the potential to take off in the U.S., especially because buying food is no longer just “transactional” for the millennial generation. According to Assil, “it’s about the experience.”

Having raised $50,000 on Kickstarter as part of an OpenTable competition for aspiring restaurant owners (which she won), Assil is planning to open a cafe selling Arab street foods in Oakland this fall.

Jay Hosn, a Lebanese immigrant who arrived in the U.S. in the early 1970s, is the owner of Goodie’s, a Mediterranean specialty food shop in Northern Seattle. He began making and selling fresh manaeesh in January 2014, because he, like Hermez, missed the taste. Having previously lived in Southern California, with its sizable Arab and Arab-American communities, he could buy a manoushe “every mile.”

When Hosn launched his manaeesh endeavor in a corner of Goodie’s, the business exploded. He even paid for a baker to come from Lebanon to teach manoushe making for a week. Eventually, Man’oushe Express replaced Goodie’s, which has since moved downstairs.

“I am very surprised,” says Hosn of the manoushe’s instant popularity. He guesses 40 to 50% of his customers are American-born with no connection to Lebanon or the surrounding countries. “They’re hooked on it!” he says with delight.

None of these manoushe entrepreneurs know why previous generations of Lebanese immigrants didn’t market the fresh baked manaeesh to the general public. Some believe it was the scarcity of good zaatar in the U.S., others guess they figured manoushe, which is considered a simple street food and is often eaten for breakfast, wouldn’t translate.

But in 2013, with the U.S. publication of Man’oushé, Inside the Street Corner Lebanese Bakery, a beautiful, coffee table-style cookbook by Barbara Massaad, the manoushe received a dose of mainstream publicity.

“People used to make fun of me,” Massaad recounts, speaking from Beirut. When she started working on the project, everyone thought an entire cookbook dedicated to the common manoushe was odd. But Massaad’s loving and respectful treatment, visible in her gorgeous photos and 70 recipes, has since elevated the manoushe, even in Lebanon. Assil calls Massaad’s cookbook her “bible” and Hermez proudly displays it on the counter of Manousheh NYC.

Time will tell if manoushe eateries will become part of the U.S’s cultural and economic fabric, as so many other establishments selling international food have. Early signs are promising: Hermez has received franchising inquiries from Los Angeles, Toronto, Montreal, Berlin and Amsterdam.

While he believes Manousheh NYC’s success can eventually be replicated in cities globally, he’s focusing on the one store. “It’s way too soon,” he says. The franchise offers can wait — for now.

Source: fortune.com

Wafa Ghnaim reveals Palestinian history through embroidery

Ellen Spitaleri 

Portland Tribune 

The key to understanding Wafa Ghnaim’s presentations at the Ledding Cultural Forum on Sept. 17, 18, and 19 is in the title of her book: “Tatreez & Tea: Embroidery & Storytelling in the Palestinian Diaspora.”

Tatreez is a transliterated Arabic word meaning embroidery, needlework and the ornamentation of fabric.

“The premise of the book is to preserve oral history, share the stories and meanings associated with the designs, and to express the significance of Palestinian embroidery,” Ghnaim said.

She added that the Palestinian diaspora refers to the “destruction and dispersal of the Palestinian community, [whose members were] splintered all over the globe [when] they were expelled from their home in 1948 by Israeli troops.”

Ghnaim and her mother, Milwaukie resident Feryal Abbasi-Ghnaim, set up their three presentations to tell the oral history associated with each traditional design.

They will not be teaching any actual embroidery techniques, but instead “will share the intricate, handmade, embroidery designs with the audience, so they can see firsthand the colorful, cross-stitched designs, and we can decode what each segment means,” Ghnaim said.

All three sessions will be held at the Ledding Library, 10660 S.E. 21st Ave., in Milwaukie.

‘Sacred art’

In 1990, Ghnaim and her family moved to Milwaukie, where she lived until 2012. She graduated from Milwaukie High School in 2001, and her parents still own her childhood home.

Ghnaim now lives in Brooklyn, New York, with her husband and works at a Manhattan translation-technology firm full-time. She also is pregnant with her first child.

Ghnaim learned embroidery from her mother, who has been teaching and practicing the craft her entire life. It was her mother who first dreamed of writing a book about the significance of Palestinian embroidery.

“In Palestinian tradition, mothers pass on this sacred art to their daughters. In the same spirit, my mother taught me and my sisters this art at a young age. We grew up assisting her in demonstrations, lectures and exhibitions,” Ghnaim said.

In 1995, the Oregon Historical Society granted Ghnaim and her sisters an apprenticeship to create a large embroidery project with their mother, and “in those early sessions 20 years ago, my mother passed on the idea of writing [this] book to me,” she said.

During the diaspora, Ghnaim’s family fled to Syria in 1948; some lived in the Yarmouk refugee camp and other Palestinian communities.

Ghnaim said she spent most of her 20s retracing her mother’s steps in the refugee camp and all over the Syrian city of Damascus, learning about how her mother’s embroidery “impacted others and how much meaning her work carried for Palestinians in Syria.”

Then the Syrian war started in 2011, and she began to realize that it may be a long time before she sees family members who are still in that war-torn country.

“After years of struggling with depression and trying to cope with my hopeless feelings about Syria, I decided that the only way to honor my mother’s life and my family in Damascus is to write this book; to share their memories of embroidery, and the craft culture that still exists today,” Ghnaim said.

Nature, children’s designs

In their first Cultural Forum session from 1 to 2 p.m. Sept. 17, Ghnaim and her mother will discuss the traditional wheat harvest embroidery design and the many themes of nature, flora and fauna in Palestinian embroidery.

Before the diaspora, “there was a significant native Palestinian Arab population who were farmers who had spent generations cultivating and harvesting their land,” she said.

“The sudden loss of land was devastating, and when they were expelled to another country without right to landownership, they were essentially stripped [of] their ancestral identity and life’s purpose,” Ghnaim said.

“This is the beauty behind Palestinian embroidery. We not only preserve the needlework traditions that capture the pride of land and harvest season, we are also reminded, through the designs, of so many traditions we have lost,” she said.

The presentation on children’s designs, set for 1 to 2 p.m. Sept. 18, “will be a storytelling session about why it was significant to embroider children’s clothing in old Palestine, and how we can keep the tradition alive in the Palestinian diaspora,” Ghnaim said.

“My mother created embroidered dresses for my sisters and me when we were young. I feature four of these dresses in the book, as well as answer why Palestinian women created these dresses for their daughters,” she said.

Gardens dress

The gardens design session from 7 to 9 p.m. Sept. 19 is likely to be the most personal one for Ghnaim.

The 1995-96 apprenticeship that Ghnaim and her sisters shared with their mother “was a pivotal moment in our lives because, for the first time, we could embroider with her on a dress we’d been watching her create our whole lives. It is called the gardens dress, which we will be sharing in the event at the Ledding Library,” she said.

“The gardens dress was like our fourth sister, we grew up with her, worked on her, and watched her blossom into the colorful garden she was always meant to become. It was a life-changing experience to help my mother with this dress at such a young age,” Ghnaim said.

She added, “The gardens dress is the centerpiece of the book. The dress itself traces back my entire childhood, my growth as an embroiderer and as a Palestinian-American woman.”

Giving back

“Tatreez & Tea: Embroidery and Storytelling in the Palestinian Diaspora” was made possible with funding from the Regional Arts & Culture Council, the Clackamas County Cultural Coalition, and the Brooklyn Arts Council, so Ghnaim said it was only fitting to give back to the Clackamas community through the Cultural Forum event.

“My mother and father have spent most of their adult life in Milwaukie, raising us as Palestinians and as Americans. Embroidery and storytelling traditions in my family have helped preserve Palestinian traditions, when we felt so much pressure to assimilate or hide our ethnicity,” she said.

Growing up in Milwaukie, Ghnaim said she was bullied “for being different, having an ethnic name, and not looking like everyone else.”

Then as a teenager, she rebelled and distanced herself from Palestinian traditions, especially embroidery.

But while writing the book, she realized that it “was never too late to come back to my culture and my embroidery. It was nothing to be ashamed of.”

She added, “It doesn’t matter how long you stray, or how distant you feel from Palestine or from your native culture — home is home. Your identity is always yours.”

While her ancestral roots are in Palestine, Ghnaim chose to launch her book at the Ledding Library event to honor her family’s history in Milwaukie.

Ghnaim added: “For Palestinians, it is difficult to feel that you are at home anywhere you go. You feel unsettled in spirit, searching for your way back to Palestine. But I’ve grown to realize that Milwaukie is one of my homes in this world, and it is never too late to pick up the needle and thread, make a cup of tea and remember where I came from.”

Book launch

What: Wafa Ghnaim discusses her book, “Tatreez & Tea: Embroidery & Storytelling in the Palestinian Diaspora.” Her mother, Feryal Abbasi-Ghnaim, will be co-presenter.

When: Come to one or all three sessions. Session 1: The wheat harvest design, 1-2 p.m. Sept. 17; Session 2: Children’s designs, 1-2 p.m. Sept. 18; and Session 3: The gardens design, 7-9 p.m. Sept. 19.

Where: Ledding Library, 10660 S.E. 21st Ave., Milwaukie

More: In her book, Ghnaim features 13 traditional Palestinian embroidery designs that bore the most significance to her family over the past 100 years. Included are patterns, meanings, design histories and family stories that contextualize the significance of each piece. Online: tatreezandtea.com; preorder the book at amazon.com/dp/B01L7KT7GO

Source: portlandtribune.com

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