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Shami and Levantine Dialect

Arabic:

kaman shwai

English:

Later

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Instruments The harp, lyre, zither, drum, and tambourine are all from the Middle East.

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Food

Howira: Libya’s Ancient Powerhouse Drink

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While today’s health trends focus on protein shakes and superfoods, families in the city of Misrata have been making their own nutrient-rich blend for millennia. Known as Howira, this traditional drink combines roasted grains, legumes, herbs, and nuts into a filling mix valued for its energy-boosting and nutritional benefits long before modern wellness culture existed. Arab America contributing writer, Nourelhoda Alashlem, explores the history of this beloved Libyan drink and shares the ancient, traditional recipe passed down through generations.

National Arab American Heritage Month Launches April 1, 2026—Arab America Foundation Unites Communities Nationwide

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April 2026 is National Arab American Heritage Month in the United States FOR IMMEDIATE RELEASE WASHINGTON, D.C. (April 1, 2026)— The Arab America Foundation (AAF) is leading the nationwide celebration of National Arab American Heritage Month (NAAHM) this April, uniting communities across the United States while hosting its official national commemoration in the Washington, DC area. … Continued

Couscous Wars: When Food Becomes Politics

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By: Nourelhoda Alashlem / Contributing Writer Across North Africa, Couscous is the national dish in Libya, Tunisia, Algeria, and Morocco. The dish is made from hand-rolled semolina and served with meat, vegetables, or fish. It is a staple of weekly meals, often eaten on Fridays across the Maghreb. It is also a central part of … Continued

Pop-Ups Help Syrian Refugees Preserve Recipes

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By London Sewell/Arab America Contributing Writer Preserving Tradition Through Food Across the United States, Syrian Refugee chefs are finding creative ways to hold on to personal traditions, their family recipes. Through pop-up restaurants, community dinners, and even catering small events, they aren’t just turning traditional meals into both a source of income, keeping their culture … Continued

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

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