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Mediterranean Cooking from the Garden with Linda Dalal Sawaya—easy Spring vegan salads, sautéed veggies with tahini sauce, and Community Supported Agriculture!

Feb 17, 2016

Lebanese beet salad and avocado salad © linda dalal sawaya 2016 It's not even officially spring yet, which is a month away, but the beginning of Lent symbolizes springtime in a way that makes me long for light, vegan(...)

Mediterranean Cooking from the Garden with Linda Dalal Sawaya—from Mardi Gras to Lent

Feb 10, 2016

mjaddarah and salata © linda dalal sawaya 2016 Mardi Gras is today as I write this, which marks the day before the beginning of Lent in Christian traditions, and the last day to feast before the Great Fast. A day or(...)

The Arab Muwashshah And Zajal Poetry And Their Influence On European Music And Song

Feb 10, 2016

BY: Habeeb Salloum/Contributing Writer For a month I had explored Agadir, Morocco's 'Queen of Resorts', and its many touristic pleasures. Yet, I was not content. My search for the enchanting musical evenings of Moorish Spain, which were carried to North(...)

McCarthyism’s New Face: Blacklisting Boycotters of Israel

Feb 3, 2016

BY: Nisreen Eadeh/Staff Writer On Monday, Virginia’s General Assembly passed by for the day joint resolution HJ177 - a bill which opposes any attempt to economically or politically boycott Israel, including its economic, academic, or cultural institutions. Virginia is the most(...)

Mediterranean Cooking from the Garden with Linda Dalal Sawaya—Arabic yogurt and cheese making traditions

Feb 3, 2016

Cheese and yogurt making were weekly events in our Lebanese kitchen in Los Angeles for our big family. In the 1950s, growing up even in a major city like LA where there were possibly one or two Middle Eastern groceries, and(...)

Fairouz: A Living Musical Icon In The Arab World

Feb 3, 2016

BY: Habeeb Salloum/Contributing Writer Some two decades ago at Toronto’s O’Keefe Centre’s concert hall as the captivating voice of Fairouz, Lebanon’s unchallenged diva, revered across the Arab world and beyond, echoed in waves of beauty, it held me as well(...)

Mediterranean Cooking from the Garden with Linda Dalal Sawaya: 2016 declared Year of the Pulses!

Jan 27, 2016

tabbouli with sprouted quinoa © linda dalal sawaya 2016 The United Nations declared 2016 the UN International Year of the Pulses! What are pulses? Legumes including lentils, beans, and peas that create nitrogen when planted in the soil, and provide(...)

Kahlil Gibran - A Literary Writer Extraordinaire

Jan 27, 2016

BY: Habeeb Salloum/Contributing Writer Philosophical essayist, novelist, artist and mystical poet extraordinare, Kahlil Gibran (1883 -1931) was born in Bsharri, Lebanon (at the time of his birth this region was part of Ottoman Syria), a land renowned, since the dawn of(...)

René Angélil, Husband of Singer Céline Dion, was of Syrian-Lebanese Heritage

Jan 20, 2016

BY: Arab America Staff With the recent passing of Céline Dion’s husband and manager, René Angélil, it is notable that he was the son of Arab immigrants. His father was of Syrian ancestry and his mother of Lebanese descent. His(...)

A Trip To Jibla - The Home Of Yemen's Second Legendary Queen

Jan 20, 2016

BY: Habeeb Salloum/Contributing Writer It is a rare person who has not heard of the famous Biblical Queen of Sheba, known to the Arabs as Queen Balqis. An almost mythical person, she ruled in the Yemen over the mighty Sabaean(...)

The Captivating Fado And Its Origin

Jan 13, 2016

BY: Habeeb Salloum/Contributing Writer “Listen to this tale of a broken heart, Of its anguish I must tell, tell from the start”. The singer’s melancholic voice full of nostalgia and sadness sent a shiver down my spine and seemed to(...)

Mediterranean Cooking from the Garden with Linda Dalal Sawaya: Shourba makhlouta mixes it up for a perfect winter soup!

Jan 13, 2016

shourbat makhlouta © linda dalal sawaya 2016 Hearty is an understatement! Shourbat makhlouta—the name of this hardy, protein-rich soup comes from the Arabic word for "mixed up" or "mixture" since it is made by "shopping" in your kitchen pantry for a little bit (literally 1 tablespoon) of every(...)