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Go topBy: Katie Teague/Arab America Contributing Writer It’s a classic battle of ownership. The dip that is so good, everyone wants to claim credit for it. Anywhere you go, you’ll find endless brands and variations of a classic dish, but who is actually responsible for it? In this article, we will attempt to track down the … Continued
By: Blanche Shaheen/Arab America Contributing Writer During the Ramadan and Easter holidays, there is a special cookie that has traveled through time since the age of the Egyptian Pharaohs. Today this cookie carries religious significance for both Christians and Muslims, where they make these cookies only once a year. That ancient cookie is called “Ma’moul”, … Continued
By: Blanche Shaheen/Arab America Contributing Writer If you go to any Arab country during Ramadan, you will see bakeries churning out Katayef pancakes by the thousands each day, where people buy them by the kilo. Katayef is the dessert of choice after a late night Iftar or Eid feast. They are spongy little pancakes that … Continued
By: Myrna Daher/Arab America Contributing Writer Cinnamon is one ingredient that can truly take over the aroma of a room. There are many different ways to utilize cinnamon in the Arab American kitchen, but the best way is to incorporate cinnamon to utilize all its benefits. The health benefits of cinnamon include, but are not … Continued
By: Blanche Shaheen/Arab America Contributing Writer The earliest physical evidence of turmeric use by humans comes from ancient pots found near New Delhi, India. Scientists actually found turmeric residue at the bottom of these pots tracing back 4500 years! Fast forward a few thousand years, and the Egyptians wrote about their use of turmeric on … Continued
By Noor Almohsin/Arab America Contributing Writer In Arab cuisine, lentil is one of the major beans used in dishes. Whether in soups, with vegetables, or simply bread. It is one of the ancient crops originally found in the near East- Central Asia. For thousands of years, lentils have been used in Indian and Middle Eastern foods. … Continued
By: Nisreen Eadeh/Arab America Contributing Writer During the Easter season, Christian Arabs make a variety of delicious breads to commemorate and celebrate the resurrection of Christ. Easter bread is used to instill the memories of Christ who walked the lands of Arabs 2,000 years ago. Every Easter, Arab Americans carry on the tradition of their … Continued
By: Blanche Shaheen/Arab America Contributing Writer There is special Arab style rice that goes with everything, an all-around favorite dish for even the pickiest eaters. Vermicelli rice, also knowns as “Sha’reeya” rice in Arabic, is popular throughout the Levant, from Lebanon and Palestine to Syria and Jordan. Thin vermicelli noodles are broken then sauteed in … Continued
By: Nisreen Eadeh/Arab America Contributing Writer Aside from what’s said about Arab Americans in the news by demagogic politicians, Arab Americans are probably most known for their restaurants and cuisines found across the country. Some of the simple and classic dishes coming from the Arab World have been normalized in American society and have … Continued
By Blanche Shaheen/Arab America Contributing Writer While eggplant is revered in the Middle East, it is generally overlooked by the western world. For centuries, Arabs have loved roasting, stewing, and even pickling eggplant in a delicacy called Makdous, where the eggplant is stuffed with walnuts, red pepper, garlic, olive oil, and salt. Eggplant makes a … 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 Blanche Shaheen/Arab America Contributing Writer Beans and rice have long been considered affordable comfort food all over the world. There are red beans and rice in the southern United States, arroz con frijoles in Latin America, and Mujaddara in the Middle East. While these dishes originated from a need to get maximum nutrition for … Continued
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