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: 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
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.
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
As Ramadan is upon us, families are gathering for iftar, the meal served at the end of the day during Ramadan, to break the day’s fast. The word iftar literally means “breakfast” in Arabic. The other meal eaten during Ramadan, which is taken in the morning (pre-dawn), is called suhoor. Suhoor needs to be nutritious … Continued
Alongside the spiritual aspect of Ramadan, is a time to celebrate with friends and family. To add to the allurement of Ramadan, vimto, a special concoction often drunk during Iftar. Arab America contributing writer, Menal Elmaliki, highlights the meaning of Ramadan and offers us a recipe of everyone’s favorite drink.
By: Blanche Shaheen / Arab America Contributing Writer When Palestinians, Lebanese, Jordanians, and Syrians celebrate Easter, no bunnies or chocolate creme eggs enter into the equation. Instead, Easter is filled with the symbolism of Christ’s resurrection, with date cookies like mamoul, or breads like Ka’ak Asfar, or “Yellow Bread” in Arabic. There are so many … Continued
By: Anthony Bayyouk / Arab America contributing Writer If there’s one thing Arabs love to bond over it’s food. Every tradition and occasion involved food. Recipes have been passed down from generation to generation. Each Country in the Arab World has a national dish yet all countries collectively share multiple dishes. Grape leaves and falafel … Continued
Arab America contributing writer, Menal Elmalik, offers the masses a copycat recipe of Yemen’s Cafe most famous drink. Qahwa House, originally based in Michigan has gained popularity and is now opening branches all across America. They have taken traditional drinks and given it a modern twist. Want to enjoy this drink without making the long trek and spending money, just follow this simple recipe and you’ll be able to enjoy this Qahwa House brew in your very own home.
By: Blanche Shaheen / Arab America Contributing Writer During Ramadan and Easter, there is a special cookie that has traveled through time since the age of the Egyptian Pharaohs. Today this cookie carries religious and cultural significance for both Arab Christians and Muslims, where they make these cookies only once a year. That ancient cookie … Continued
Honeycomb or otherwise known as khaliat al nahl is a famous dessert commonly made in Yemen. What is unique about this bready dessert is that it looks like a honeycomb, khaliat al nahl translates to beehive in Arabic. Arab America contributing writer, Menal Elmaliki, writes a simple to follow recipe on how to make this fluffy, soft bread filled with cream cheese and drenched in honey or a sugar syrup.
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