By: Waverly Nohr/ Arab America Contributing Writer While we read about the wonders, landscapes, and treasures of the Arab world, actually visiting the countries can seem both intimidating as well as expensive. With hotel prices, transportation costs, food expenses, as well as simply not knowing where to go within the country, traveling can also be overwhelming. Many people who … Continued
By: Habeeb Salloum/Arab America Contributing Writer A member of the cruciferous family that includes Brussels sprouts, broccoli, cauliflower, collards, kohlrabi, cabbage is one of the most ancient of vegetables. It has been on the tables of mankind, especially those of the working class, for untold centuries. One of the most nutritious vegetables cultivated by man, … Continued
By: Waverly Nohr/ Arab America contributing writer One defining characteristic of the Middle East is the climate. High speed winds, gut wrenching temperatures make the conditions harsh and unable to support many forms of plant life. And what comes from plants? Food! From fruits to vegetables, even nuts and legumes, many food starts from just a seed in the … Continued
By: Wael Sultan/Arab America Contributing Writer The San Francisco (SF) Bay Area in California (CA) is home to one of the most diverse regions in the world. From beautiful and scenic views to ridiculously good authentic cuisine, the city by the bay is a foodie’s utopia. With plentiful options to choose from, there is something … Continued
By: Blanche Shaheen/Arab America Contributing Writer Introduction: As many people have scaled back their travel plans this summer and staycations become the norm, ethnic food markets provide an oasis of adventure and tastes without the need to travel to other countries. Middle Eastern markets, in particular, offer a kaleidoscope of foodstuffs from Qatar, Lebanon, and … Continued
By: Blanche Shaheen/Arab America Contributing Writer As a child growing up in the United States, there were very few Middle Eastern restaurants, except for a couple of good-quality falafel shops. Hummus wasn’t even considered cool then, just some creamy beige paste my parents slathered on my pita sandwiches to the shock and horror of my … Continued
By: Habeeb Salloum/Arab America Contributing Writer Jordan with its deserts, mountains, farmlands, sandy beaches, ancient towns, modern cities, and historic ruins is a land ideal for any tourist who wishes to explore and enjoy the lands of the Arab east. But the picturesque country and its many attractions are only one aspect of enjoyment which … Continued
SOURCE: HOODLINE Falafel, Inc.Amsterdam FalafelshopByblos DeliMuncheez Photo: Muncheez/Yelp February 5, 2020 Looking to satisfy your appetite for Middle Eastern fare? Hoodline crunched the numbers to find the best affordable Middle Eastern restaurants around Washington, using both Yelp data and our own secret sauce to produce a ranked list of the best spots to venture when … Continued
SOURCE: CHICAGO TRIBUNE BY: LOUISA CHU & OTHERS The Tribune’s Food & Dining team is munching on Middle Eastern food this month, filling up on freshly baked pita, silky spreads of hummus and crispy bites of falafel. Follow along throughout the month of August — we’ll share a new dish each weekday. Labneh from Cedar … Continued
SOURCE: FORWARD BY: SHIRA FEDER If Middle Eastern food is so heavily dependent on meat — can it be converted to vegan? According to cookbook “Tahini and Tumeric”, the answer is a resounding yes. Vicky Cohen and Ruth Fox, the Lebanese-Jewish-Spaniard sisters behind food blog May I Have That Recipe, embarked on a quest to … Continued
SOURCE: KCUR BY: KATHLEEN POINTER When he was in college, Kansas City author Adib Khorram taught himself to make Persian food. Khorram, who grew up in Gladstone with an Iranian-born father, hadn’t always felt comfortable embracing that part of his background when he was kid. The struggle to find cultural belonging would later be mirrored in his … Continued
We talk to German author Peter Heine about the history of Middle Eastern cuisine, as outlined in his new book ‘The Culinary Crescent’, and tries her hand at three of the featured recipes SOURCE: THE NATIONAL BY: EMILY PRICE “L et us describe it as a book on the cultural history of food, with recipes,” instructs Peter … Continued
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