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Go topBy: Blanche Shaheen/Arab America Contributing Writer They say that necessity is the mother of invention. So when there was leftover stale bread throughout the ages, people loathed throwing out these scraps, especially since food was scarce. In the Arab world, they reinvented bread into other more enticing dishes like fattoush, where the leftover bread was … Continued
By Ligaya Mishan New York Times Style Magazine Feb. 12, 2020Updated 1:33 p.m. ET THE CARROTS, KNOWN as jazar ahmar, are stocky and rugged, as dark as wine, shading from red into purple. This may be the closest they get to the color of their ancestors, the primeval carrots that were first cultivated about a thousand … Continued
By: Blanche Shaheen/Arab America Contributing Writer As a child growing up Arab American, I remember getting strange looks from my classmates when I brought my hummus sandwiches to school before hummus was considered cool. “What is that weird beige stuff in your sandwich?” wide-eyed children would ask time and again. I was so embarrassed because … Continued
By: Jackson Chasen-Buckley/Arab America Contributing Writer Searching for a delicious meal to satisfy your hunger this winter? Arab America has compiled a top-five list of Algerian dishes that are sure to fill you up. The listed meals range from complete entrees to desserts. Even better, all of the dishes take only a maximum of one … Continued
By: Blanche Shaheen/Arab America Contributing Writer I truly miss my grandfather, or “sido.” He taught me to appreciate farmers’ markets and was the type of man to wear a three-piece suit every day, strike up conversations with strangers and then charm them with his sense of humor. He made friends with people he met on … Continued
By: Blanche Shaheen/Arab America Contributing Writer Sadly the only time Americans hear about Iran in the media is in reference to war, sanctions, and more war and more sanctions. In truth, Iran is a rich yet overlooked civilization with ancient roots, a country of people that pride themselves on their hospitality, architecture, art, poetry, and … Continued
By: Blanche Shaheen/Arab America Contributing Writer The word “malfouf” in Arabic means both “cabbage” and “rolled.” So in Arab culture, cooks must have felt that it was only natural to roll up the cabbage around rice, and the popular dish malfouf was born. Stuffed cabbage leaves are popular in so many countries, from Russia to … Continued
BY: Nisreen Eadeh/Arab America Contributing Writer In the U.S. today, health departments urge Americans left and right to avoid consuming raw meat, but the Lebanese community is scoffing off those warnings for the delicious kibbeh nayeh. Raw kibbeh, known as kibbeh nayeh, is the quintessential Lebanese dish appearing at all holiday feasts. It consists of … Continued
By: Blanche Shaheen/Arab America Contributing Writer This time of year can be festive and stressful simultaneously, where long lines, traffic, and aggressive shopping cart pushers can intermix with holiday parties, sparkling lights, and jolly Santas. One way to bring sanity to your day amidst this melee is by baking goodies to give to the ones … Continued
Before the age of refrigeration, pickling was a common form of food preservation. There is evidence of pickling in Ancient Mesopotamia, circa 2400 BC. This preservation method is still used in some parts of the Arab world today. While this is typically a method to gear up for the winter and preserve food, it has … Continued
Every December 4th, for the past 2000 years, Arab Catholic and Orthodox Christians have celebrated the Feast of Santa Barbara with this very special porridge, full of toppings like pomegranate seeds, coconut, dried fruit, and nuts. Cookbook author Blanche and her mother Vera share this ancient recipe, Burburrah! By: Blanche Shaheen/Arab America Contributing Writer Every … Continued
Feast in the Middle East: A Personal Journey of Family and Cuisine, is the long-awaited cookbook of Blanche Shaheen, a broadcast journalist turned popular YouTuber. This comprehensive cookbook is a landmark culinary reference for Middle Eastern classics, many of which one cannot find in restaurants nor cooking schools. Shaheen began a mission of cultural preservation, … Continued
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