Loading ...Springtime in the Arab World
BY: Yara Jouzy/ Contributing Writer
Spring is one of the most beautiful seasons in the Arab World. Flowers are blossoming, birds are chirping, while family and friends are enjoying the weather outside. Dwellers of the land absolutely love the warm weather and the good food it brings with it. During spring, fruits and vegetables in countries such as Levante are commonly grown. It’s their season to flourish. People there take pride in these delicious foods as they define their culture and serve as reminders of family occasions and traditions.
In general, Arab countries in the Middle East hold incredible natural beauty in their nature landscapes during the springtime. The lands are filled with crops, which are used as their main source of food. Many people there grow their food to provide for themselves and for the surrounding communities. These fruits, crops, and spices are some of the springtime favorites:
Khobeizeh (Mallow or Malva)
Khobeizeh is found on the side of the road, in farms and in the backyard of Arab homes. This is a wild green plant that is most popular in the springtime. This edible plant is also known as mallow or malva, which is extremely healthy for people of all ages. Historically, khobeizeh was used as an anti-inflammatory in addition to assisting in the digestive system. Palestinians love eating khobeizeh as an appetizer on the dinner table. The recipe includes lemon juice, garlic, onion, salt, red chili pepper and the traditional olive oil. This recipe is more common in the old cities of Palestine.
Green Hummus
An Arab without hummus is no Arab at all. Green hummus particularly is harvested and grown during spring. It is picked and then eaten in two ways: There are two ways to eat this delicious pea. The first way is to leave the peas on the stem and place it directly onto a fireplace until it’s roasted and ready to eat. The second way is to separate and pick the peas individually with the green shell kept on it. These peas are then placed onto a tray sprinkled with a dash of salt and pinch of pepper with water to allow it to steam and grill in the oven. Everyone loves the hummus paste, but also should try something seasonal and traditional, like the Green Hummus.
Looz (Almond)
Almonds are a major part of an Arab’s identity. When spring hits, everyone knows it’s time for green almonds. These almonds are green, hard and fuzzy on the outside with a lime/ white softer shell on the inside. It’s delicious nut that is seen in almost every household, party or family gathering. Along with this bowl of almonds that is offered, Lebanese and Palestinians put a small bowl of olive oil and another bowl of salt. The almond is dipped into whichever bowl or flavor the individual prefers as a salty snack. Many people like to eat the nut as a whole; however, when the greens shell becomes hard, some prefer to eat it by cracking it and eating only the inside of the nut.
Jenerik (Sour Green Plum)
Jenerik, also known as sour green plums, are very popular in the spring. It’s one of the most sold fruits in Syria during this time. This bite-sized fruit will give you a sour sensation with a crispy touch all in one. This fruit is picked before it fully ripened and turns into the purple plum most people are familiar with. Because of its lemony sour taste, it’s mostly loved by young people. Similar to the almonds, jenerik is an addicting snack that is put out at any gathering. It can also be dipped into a bowl of salt to add more flavors.
Loquat (Yellow Fruit)
One of the juiciest fruits of the season is the loquat. This tangy yellow/orangey fruit only grows in the spring and is very hard to find. It’s a rare fruit yet everyone loves it. It grows in areas with exposure to lots of sunlight and can be grown in almost any backyard. The loquat is also healthy for all ages as it is a source of vitamins, minerals, and antioxidants.
Green Zaatar (Green Thyme)
Zaatar, also known as thyme, is one of the most prevalent spices in the Arab world. The green zaatar particularly was more common in the 1900s than it currently is in the 21st century. It grows mainly in the spring by rocks and can be used as a tea, added into a salad and can be kneaded in dough to be baked as bread. More commonly, it gets grinded and mixed with toasted sesame, salt and sumac. One may dip a piece of bread in olive oil and then dip it in the zaatar mix. Kids and adults fondly remember their mothers or grandmothers placing the mixture of zaatar and olive oil on round flattened dough and baking it, producing a strong scent of zaatar that fills the house.
The springtime in the Arab world is a beautiful time, not only in terms of the landscape, but also for its fresh fruits, spices and traditions. Now, it’s time for you to enjoy the aromatic spring. Wherever you are in this world, enjoy the Arab kind of spring