By: Habeeb Salloum, Arab America Contributing Writer Hummus, kishk, labaniyya, mujaddara, tabouli, broad beans, couscous, burghal, dates, chickpeas, figs, lentils, and yogurt – all nutritious – most of these were in my mother’s repertoire of daily foods in western Canada during the Depression years. Even the Arab condiments and sauces she used with these foods … Continued
By: Noah Robertson/Arab America Contributing Writer In recent years, there has been a massive growth of Arab cuisine in the United States with more restaurants opening every day. Initially, many people doubted that Arab food could become popular in the U.S. in any form. Now, looking around the food landscape of the U.S., more and … Continued
By: Habeeb Salloum/Arab America Contributing Writer Bastilla is an exquisite dish made from crispy paper-thin pastry stuffed with chicken or pigeon and almonds as well as, at times, seafood. Considered to be the most sophisticated and elaborate of the many Moroccan dishes, this crown jewel of the Moroccan kitchen is a pillar of that … Continued
By: Habeeb Salloum/Arab America Contributing writer Did the Arabs have a hand in the formation of the world-renowned French cuisine? The very idea is, I am sure, preposterous to the majority of those enamored with the cooking of Napoleon’s land. Yet, the Arabs did contribute a part of their culinary taste to the French kitchen. … Continued
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