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 For centuries, worth its weight in gold, pure saffron, was and remains today, the most precious spice in the world. A miracle of nature with an enticing aroma and an exotic taste, saffron, without doubt, was one of the spices Columbus was in search of during his Voyages of … Continued
SOURCE: WELL AND GOOD BY: EMILY LAURENCE Whether you’re new to plant-based eating or have had meat on the back burner for years, it always helps to have new recipes in your repertoire to keep things interesting. (It’s a big part of our ReNew Year challenge this year for a reason!) And one region in the world that … Continued
By: Habeeb Salloum/Arab America Contributing Writer Homesteading in the early 20th century through years of drought on the prairies, the nutritious lentils, along with chickpeas, were the mainstay on our daily menu. Flourishing in our hand-watered garden, they easily weathered the south Saskatchewan sandstorms. When our neighbors could barely make do and moved away from … Continued
BY: Nisreen Eadeh/Arab America Contributing Writer During Lent, Arab American Christians refrain from eating meat and dairy, bringing out the vegetarian side in all of us. Although Arab food is famous for its savory lamb recipes and mouth-watering cheeses, thousands will refrain from eating these foods for 40 days every year, and eat lots of … Continued
By: Claudia Roden, Nigel Slater, Pierre Koffmann, Colman Andrews, José Pizarro Source: The Guardian Claudia Roden’s djaj bil assal – chicken with caramelised baby onions and honey This is one of the classics of Moroccan cooking and this version, with shallots or baby onions, is sensational. The art is to reduce the sauce at the … Continued
By: Dana Sandonato Source: Brit + Co We’ve all found ourselves in a situation where we splurge on a jar or two of tahini, use a smidgen of it to make hummus, and then wonder what the heck we’re supposed to do with the rest of it. Fantastic news: There are HEAPS of delicious things we can … Continued
BY: Nisreen Eadeh/Staff Writer Prize-winning Arab American author and educator, Diana Abu-Jaber, has just released the paperback version of her 2016 book Life Without a Recipe: A Memoir of Food and Family. In the new edition, Abu-Jaber includes several recipes for readers to try at home. The author spoke with Arab America about the updated … Continued
BY: Habeeb Salloum/Contributing Writer In the world of culinary art, Brazil is to Portugal what Mexico is to Spain. These two colonies in the New World were the crown jewels of their respective motherland. However, in their cuisines, both carrying deep Arab influences, there is a difference. Even though many of the original colonists in both … Continued
BY: Nisreen Eadeh/Staff Writer The North African Arab countries of Morocco, Algeria, Libya and Tunisia, often referred to as “Al Maghreb,” contribute to the diversifying Arab American identity. Just as the Lebanese and Syrian immigrants of the 1880s did before them, North African migrants are bringing their traditions to America and popularizing the foods. In … Continued
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