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Arabic 101

Arabic Word of the Day

Shami and Levantine Dialect

Arabic:

Yaanee

English:

So so/ doesn't feel perfect

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Dates Dates were considered a miracle food by the ancient nomadic desert Arabs who called them the bread of the desert.

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Food

Ftat, an Ancient Libyan Flatbread

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Found in Misrata and Jebel Nafusa, Ftat (فتات) is an ancient Libyan Amazigh flatbread that originated within western Libya’s agricultural communities. The bread is made of a simple mix of flour and water and cooked on a hot flat surface. Its thin, layered technique distinguishes it within Libyan cuisine. Despite its long history, it remains largely unknown outside both regions. Arab America Contributing writer, Nourelhoda Alashlem, outlines the historical background and preparation method. Read more for the full history and recipe.

Bound by Asida: A Shared Dish Across Continents

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By: Nourelhoda Alashlem / Arab America Contributing Writer Asida (also known as Aseed or عصيدة) is a traditional grain-based dish shared across Southwest Asia and Africa, particularly in Yemen, Saudi Arabia, Somalia, and across North Africa, including Libya, Tunisia, Algeria, Morocco, and Sudan. The dish is eaten directly by hand from a single communal bowl, … Continued

A Dish of Tradition: Kibbeh Nayyeh

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Kibbeh Nayyeh, a raw meat dish considered a symbol of Levantine cuisine, is one of the most beloved dishes in Lebanon and the broader Middle Eastern region. Its complex flavors, history, and cultural significance make it a fascinating subject of exploration. This dish is an essential part of all sorts of family gatherings and celebrations, offering a taste of tradition that spans centuries.

Give Thanks the Arab Way this Thanksgiving

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By: Emily Devereaux/Arab America Contributing Writer Origins of Thanksgiving Close your eyes. Picture the leaves in different shades of red, yellow, and orange, and feel the breeze of late November. The holiday season is about to start with Thanksgiving. What do you picture when you think of Thanksgiving? Many Americans picture a table full of … Continued

Ayat Restaurant: Where the East Village Meets Palestine

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By: Katie Beason / Arab America Contributing Writer Palestinian food has become an integral part of the New York City culinary scene, a reflection of the city’s deep diversity and immigrant history. The history of Palestinian cuisine in NYC, particularly in Brooklyn, dates back to the mid-1900s when Palestinian immigrants arrived in the US following … Continued

A Tour of Arab American Enclaves Across the U.S.

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By: Arwa Almasaari / Arab America Contributing Writer Arab Americans are woven into the fabric of the United States, with communities found in nearly every major city. A few neighborhoods, in particular, have especially high concentrations of Arab Americans. These enclaves are rich in culture, featuring Arab restaurants, coffee shops, grocery stores, and other businesses—serving … Continued

Viral Arab-owned Coffee Shop in Madrid, Spain, UTOPICO

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By: Nissrine Bedda / Arab America Contributing Writer Arab coffee shops in Spain, often referred to as teterías or cafeterías árabes, are establishments that bring a blend of Middle Eastern and North African coffee culture to Spanish cities. These coffee shops, particularly common in regions with significant Arab influences like Andalusia, offer a unique cultural … Continued

Arab Cuisine: 50 Cookbooks to Try

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By: Arwa Almasaari / Arab America Contributing Writer The world of Arab cuisine offers a rich variety of dishes that are as diverse as the region itself. From the aromatic spices of Morocco to the fresh, colorful ingredients of Palestine, Arab food is a celebration of community, tradition, and the simple pleasures of sharing a … Continued

Tabkha: Recipes from Under the Rubble

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By: Lama Obeid / Arab America Contributing Writer In recent years, more Palestinian cookbooks have been written and published in English, sharing the richness of the cuisine with the world. Mona Zahed, from Gaza, has made the latest addition to this collection with her debut cookbook Tabkha: Recipes from Under the Rubble, featuring 20 recipes … Continued

Ways to Celebrate National Arab American Heritage Month in Your Organization, School and Community

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By: Arwa Almasaari / Arab America Contributing Writer National Arab American Heritage Month (NAAHM) is a time to celebrate the rich history, contributions, and cultural influence of Arab Americans and the broader Arab world. Here’s how you can honor their legacy, embrace their heritage, and promote greater appreciation in your community, workplace, or school. For … Continued

The Power of Cookbooks: Breaking Stereotypes One Recipe at a Time

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By: Khelil Bouarrouj / Arab America Contributing Writer When I first picked up Salma Hage’s The Levantine Vegetarian, I wondered if we really needed another Middle Eastern cookbook. After all, its publisher, Phaidon, has released several in recent years, including The Arabesque Table, The Palestinian Table, The North African Cookbook, and Middle Eastern Sweets—the latter … Continued

Pathbreakers of Arab America—Ernest Hamwi

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This is the sixty-seventh of Arab America’s series on American pathbreakers of Arab descent. The series includes personalities from entertainment, business, sports, science, arts, academia, journalism, and politics, among other areas. Our sixty-seventh pathbreaker is Ernest Hamwi, a Syrian born Arab American businessman and entrepreneur. Born on November 18, 1883, in Damascus, Syria he is considered by some as the creator of the ice cream cone, which he purportedly conceived of while working as a concessionaire at the 1904 World’s Fair in St. Louis. Contributing writer, John Mason, informs us that there is much more information available on the ice cream cone than exists on Ernest himself. Nevertheless, this is his brief but eventful story.

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