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Go topBY: Mary Elbanna/Contributing Writer Sasha Obama, the youngest daughter of President Barack Obama has recently been spotted taking on a new summer job at a restaurant in Martha’s Vineyard. An Arab American named Joseph Moujabber owns the restaurant –Nancy’s Restaurant and Snack Bar. The Obamas have dined there on many occasions, frequenting the establishment each … Continued
By CHARLES PASSY
The Wall Street Journal
For much of its 26-year history, the Halal Guys has been known for its value-priced Middle Eastern fare, as well as the half-hour waits at its food carts in Midtown Manhattan.
The Queens-based business is now venturing beyond New York City, working with franchisees to open brick-and-mortar Halal Guys restaurants across the U.S. and overseas.
There are 12 franchised locations outside New York, including ones in Dallas, Milwaukee, San Jose, Calif., and the Philippines. The Halal Guys has sold development rights for about 340 additional locations in the U.S. and 50 in southeast Asia.
Ultimately, the privately held company wants to turn itself into a food brand with big-name recognition, perhaps similar to Chipotle Mexican Grill or Five Guys Burgers & Fries but with a New York vibe.
It is a move that comes with plenty of risk and questions, including whether a company whose food adheres to Muslim dietary laws commonly referred to as halal can find mainstream success in the U.S.
Halal Guys executives and franchisees said they are confident that it can—at least in East Brunswick, N.J., where a Halal Guys location that opened in the spring in a local strip mall has been drawing up to 800 customers a day.
“When we started, the line was around the building,” said franchisee Khattab Abuattieh, a veteran restaurateur who plans to open other Halal Guys locations in the Northeast and mid-Atlantic region as part of his territory.
Another franchisee, with more than a dozen investors, plans to open locations in the next few months in Newark and New Haven, Conn. The investors said they expect to open a total of 15 Halal Guys restaurants over the coming years, mostly in the tri-state area.
“We grew up on this food,” said Nazmul Huda, a pharmacist who is one of the investors and is leading the Newark opening.
While attending St. John’s University, Mr. Huda often trekked from Queens to Manhattan for late-night Halal Guys meals. Becoming a franchisee, he said, “wasn’t a tough sell.”
Halal Guys executives are counting on such passion as they woo entrepreneurs, who must pay a $40,000 franchise fee for each location in addition to an 8% royalty on sales. Franchisees also are responsible for all capital costs, which can easily top $600,000 a restaurant, according to Mr. Huda, who said he and his partners are prepared to invest a combined $10 million for their 15 locations.
Franchisees go through training, the company said, including even learning how the gyro meat is chopped so they can replicate the formula that made the Halal Guys a street-corner sensation.
The business wasn’t trying to win over the world when it started in 1990.
Its three founders were largely targeting the city’s Muslim taxi drivers, who were looking for inexpensive, convenient food they could get during their shifts. Halal Guys, which still operates at its original location at West 53rd Street and Sixth Avenue, soon attracted a larger base of customers.
The company is still under its original ownership but has started to gear up for expansion by looking beyond the cart business and opening two corporate-owned restaurants in the city. It also has brought in executives with experience in the restaurant-franchising world.
Halal Guys executives believe the locations outside New York can thrive during a time when American diets are increasingly diverse. Prices are part of the appeal, too: At the East Brunswick location, a heaping “regular” gyro-and-chicken platter costs $8.49.
About 95% of the company’s current customers aren’t Muslim, the executives said, underscoring their belief that anti-Muslim sentiment won’t be an impediment to the business.
Aaron Chaitovsky, a partner with Citrin Cooperman, an accounting firm that works with many franchise brands, agreed, saying quality usually trumped political concerns.
“People will refuse to buy cars from a certain country—unless they make a really nice car,” he said.
Still, Mr. Chaitovsky and franchise experts said a good product doesn’t necessarily guarantee a good franchise. Factors ranging from franchisees’ experience to back-office support can make a difference as well.
The Original SoupMan, which became a pop-culture phenomenon thanks to a “Soup Nazi” parody on the television comedy “Seinfeld,” launched as a national chain about a decade ago, but within a few years, several of its franchised locations had closed. Officials with the company, which is still operating, couldn’t be reached for comment.
It is too early to tell what the future holds for the Halal Guys and its franchise operations. Daniel Michael, a student who lives in South Brunswick, N.J., is already a regular at the East Brunswick location, saying he was relieved he no longer had to invent excuses to go to Manhattan for his Halal Guys fix.
To his frustration, he still often has to wait in line. Even in New Jersey, he said, “you have to find the right time.”
Source: www.wsj.com
BY: Habeeb Salloum/Contributing Writer One day, walking around the Zócalo in the heart of Acapulco, Mexico’s top resort, I was surprised to find a small café with an Arab owner. Seemingly overjoyed at meeting us, he invited my daughter and myself to come and join him for breakfast a few days later. During that morning’s … Continued
BY BROOKE VIGGIANO
HOUSTON PRESS
From classic comfort foods to regional standouts and desserts, we’ll be sharing a new recipe with you each week. Find other dishes of the week here.
This week, we’re sharing a Levantine classic: Fattoush.
Derived from the Arabic word fatt, meaning to “breaking” or “crumbling”—fattoush is a bread salad that is popular in the Levant region, found in modern states of Lebanon, Palestine, Jordan, Iraq and Syira. It is a variant of fatteh or fatta, a family of dishes that uses stale bread as the base (much like the Italian panzanella).
Fattoush incorporates torn pieces of pita or lavash that have been toasted or fried, plus greens (typically Romaine) and vegetables/herbs such as radish, tomatoes, cucumber, onion, mint and parsley. The salad gets dressed in a light vinaigrette, commonly made with olive oil, lemon, salt and sumac, a spice which adds extra tartness. Optional additions include feta or Tzfat cheese, garlic, olives, peppers, and pomegranate.
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The light, refreshing dish makes a perfect lunch, side with dinner, or addition to a mezze—a selection of small dishes served as an appetizer or to accompany drinks.
This recipe, from Food Network, uses toasted, golden brown pita bread that gets torn into pieces and tossed with Romaine, fresh mint and parsley, and a lemon-garlic vinaigrette, among other bright ingredients.
Fattoush (Peasant Salad)
Ingredients
2 cups shredded lettuce (romaine and/or iceberg)
1 large or 2 small cucumbers, diced small
2 medium tomatoes, chopped
1/2 cup chopped parsley, leaves only, no stems
1/4 cup chopped mint leaves, no stems
1/2 to 1 green pepper, diced
1 bunch green onions, finely sliced
1/2 teaspoon sumac
2 pieces of pita bread (or other flatbread)
For the dressing:
1/2 cup lemon juice
1/2 cup olive oil
2 to 4 cloves garlic
1 teaspoon salt
Pinch of pepper
Directions
Toast pita bread until golden brown and break into quarter-sized pieces.
In a small bowl mix all dressing ingredients well.
Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately.
Source: www.houstonpress.com
Katie Morley
Telegraph
Hummus and other “healthy” supermarket dips are laced with high levels of salt and fat, it has emerged, as health campaigners have revealed some pots contain more salt than four packets of crisps.
For decades savoury dips have been enjoyed with crudites as a “light” snack, but according to a damning report by campaign group, Consensus Action on Salt and Health (Cash), this may not be as virtuous as people think.
Diets high in salt and fat are attributed to people developing strokes and heart disease, two of the leading causes of death in the UK.
Cash tested 210 chilled dips from high street supermarkets and found a total of zero packets were marked with a green traffic light for salt, indicating a low level.
Overall taramasalata was the most salty dip, with an average content of 1.25g per 100g, with a serving of Asda’s taramasalata containing as much salt as thirteen Ritz crackers.
Health-conscious snackers often avoid crisps, but new research shows dips could be even worse. The least salty dip was salsa, which has an average of 0.49g of salt per 100g.
Among the saltiest hummus dips was Marks & Spencer’s Caramelised Onion Hummus which contained more salt per 100g (1.53g) than four packets of ready salted crisps. This is equivalent to over a quarter of the daily maximum recommended intake.
The salt added to hummus dips ranged from 0.43g per 100g (Lidl Red Pepper Hummus) to 1.6g per 100g (Tesco Caramelised Onion Hummus). Both contained more salt than 100g of KP original salted peanuts, the research showed.
Around three quarters of the hummus products tested were marked with a red traffic light label for fat, showing that as well as being excessively salty, many are also laden with excess calories.
For example, a pot of Essential Waitrose Sour Cream and Chive dip was found to contain more total fat than a Big Mac.
Hummus, which is predominantly made from chickpeas, contains on average 280 calories per 100g, more than 10 per cent of the recommended daily intake for women.
Cash is calling for the Government to produce a “strong and robust” Obesity Strategy that will include reducing salt and fat in the nation’s diet.
Sonia Pombo, nutritionist and campaign manager for Cash, said: “Food companies need to take action and reduce both the salt and fat content in dips.
“The variation of different products revealed in our survey shows it can be achieved which is why it’s equally important that we as individuals read the label carefully and opt for healthier brands.
“Also remember to swap unhealthy sides with vegetables e.g. carrots, peppers and tomatoes, for added bonus.”
Professor Graham MacGregor, of Queen Mary University of London and chairman of Cash, said: “Once again we demonstrate the unnecessary amounts of salt and fat being added by the food industry to what could be a healthy product. “A diet high in salt leads to strokes and heart disease – the commonest cause of death in the UK.
“Reducing salt is the most cost effective measure to reduce the number of people suffering which is why it’s imperative the government announce a new robust plan for reducing salt in our diet.”
Source: www.telegraph.co.uk
Falafels are a Middle Eastern staple that make a great snack or meal. They are particularly popular in Israel, where they are fried up in street food stalls by men who have been perfecting their art for years. These men make the tiny chickpea balls at lightning speed and serve them hot and stuffed into pita bread with plenty of salad and hummus. Lucky for us, they’re easy to make at home too and thanks to their high fibre and protein content, they leave you feeling full and satisfied for hours. Don’t be deterred by the long list of ingredients – most of them are staples you’ll already have in your kitchen cupboard. They’re great for an easy and healthy dinner and keep well in the fridge so you can enjoy them for lunch all week long!
Ingredients
1¼ cups canned chickpeas, rinsed and drained
½ cup finely chopped onion
1 clove garlic, crushed
2 tablespoons coriander, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
½ teaspoon baking powder
3 tablespoons water
1½ tablespoons plain flour
3 cups (750ml) sunflower oil, for frying
½ teaspoon sesame seeds, for sprinkling
¾ teaspoon salt
Method
1. Add chickpeas, onion, garlic, parsley, and coriander in a food processor. Pulse for 30-40 seconds until it is finely chopped and holds itself together, but is not pasty. Add the spices, baking powder, flour, salt and water. Mix with hands until the mixture is smooth. Cover and leave it in the fridge for at least 1 hour.
2. Heat about 2½ inches (6 cm) of oil in a medium saucepan over medium-high heat to 180°C. With wet hands, form a patty or a ball using 1 tablespoon of the mixture. Sprinkle the balls with sesame seeds and fry them in batches for about 4 minutes or until well browned. Remove from oil and drain on paper towels.
3. Serve falafels with warm pita bread, hummus, and a fresh salad of mixed lettuce leaves, cucumber, tomato, carrot and anything else you want to add. Enjoy!
Source: startsat60.com
by Nick Harman
Foodepedia
Another day and yet another cookbook endorsed with a gushing front cover quote from Yotam Ottolenghi, how does he find the time to read so many?
Well never mind the log-rolling, this is indeed a very good book, which actually dates from 2013 before the mini craze for Middle Eastern cooking got off the blocks. This is the paperback version from the woman who has championed this cooking through her blog Dirty Kitchen Secrets for over ten years. She was also once Miss Lebanon, so also she has the looks that never hinder a career in food.
I personally love Middle Eastern cooking, although I can live without the great hunks of meat and I am not talking about Mr. Lebanon. For me the vegetable and mezze dishes win out over skewers of lamb.
This a book that combines recipes and culture, dishes learnt from her grandmother and stories from her parents and aunts and blend classic and contemporary to great effect for plenty of tempting Lebanese dishes as well as Moroccan and Persian too.
So we have Moroccan Fish Tagine with Preserved Lemons, Lebanese Lamb Shanks with Butterbeans and Tomatoes and a Persian Chicken, Walnut and Pomegranate Stew. An Egyptian Spiced Bread Pudding looks very interesting.
Smaller dishes are where many people fall in love with Middle Eastern food and here we have Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels and Cardamom-Scented Profiteroles and Ma’amoul Shortbread Cookies.
Vegetarians are never disappointed in Middle Eastern restaurants and dishes here such as smoky aubergine and split pea stew and mixed bean and herb noodle soup are surprising finds and sure to please. While fish eaters can feast on monkfish tagine with chermoula.
This is a book to excite the senses with vibrant colours, exotic spices, the waft of warm air and the frantic sound of busy market places.
Source: www.foodepedia.co.uk
BY: Habeeb Salloum/Contributing Writer In the Middle Eastern lands, where the date palm carries an aura of mystery and romance, there is a common belief that it is the oldest cultivated fruit tree in the world. In its native homeland, the Arabian Peninsula, the inhabitants have no doubt that it was first grown in Paradise. According … Continued
BY MAYA MOUSSA STEPFEED Worth every single added kilo, Arab desserts are by far the most filling, mouth watering and enjoyable desserts to indulge in. Baklava is great; but there is so much more out there that needs to be tried! 1. Kanafeh Source: WikiMedia Palestinian pastry soaked in sweet syrup and stuffed with mild white … Continued
BY: Nisreen Eadeh/Staff Writer Eaten in the Arab world for centuries, za’atar has a special history as the Queen of Spice. For hundreds of years, Arabs have been mixing together sesame, sumac, salt, and wild oregano and thyme to create za’atar, making it one of the oldest blends in the world. Evidence of za’atar’s age … Continued
Kathy R. Byrnes
Cincinnati.com
Caregiving is associated with a lot of social, emotional, physical and financial responsibilities. As a result, caregivers often neglect their health in taking care of somebody else. Embracing a Mediterranean diet is just one approach to help you stay both physically and mentally strong.
The Mediterranean diet includes lots of fruits, vegetables and whole grains. In addition, it promotes healthy fats that can be found in fish, nuts, seeds and olive oil. Overall, the Mediterranean diet is low in refined sugar and saturated fat, which is associated with dairy and meat. In particular, the Mediterranean diet does not include a lot of red meat.
The Mediterranean diet includes foods rich in Omega-3 fatty acids. Omega-3s are fats that your body needs to function. They are found primarily in fish, nuts and seeds. The following list includes recommended foods associated with the Mediterranean diet according to AgingCare.com (2016):
• Arugula Baba Ghanoush Couscous Falafel Feta Cheese
• Hummus Mousakka Paells Pesto Pita Bread
• Falafel Red Wine Salmon Spinach Tahini
• Whole Grains
In addition to function, Omega-3s also have also have major health benefits. The overall health benefits associated with the Mediterranean diet include:
•Decreased frailty. Adults who eat healthier are better able to control join stiffness associated with arthritis, walk better/faster, enhance muscle strength, experience less exhaustion and decrease the risk of failing.
•Reduced risk for developing chronic illnesses. Healthy eating is connected to reducing the risk of heart disease, stroke, diabetes, oral health issues, cancer, arthritis, Mediterranean diet to helping people manage asthma and chronic eye disorders such as macular degeneration, and Alzheimer’s disease and dementia. Some studies have connected the Mediterranean diet to helping people manage asthma and chronic obstructive pulmonary disease (COPD).
•Brain protection. Researchers believe that a healthy diet and lifestyle can improve cholesterol and blood sugar levels and overall blood vessel health, which may in turn reduce the risk of brain disorders including Mild Cognitive Impairment (MCI) and Alzheimer’s disease. Additional research suggests that a Mediterranean diet may help prevent brain tissue loss associated with Alzheimer’s disease and dementia.
Source: www.cincinnati.com
by THE KITCHEN SISTERS NPR Lebanese chefs celebrate in Beirut after setting a new Guinness record for what was then the biggest tub of hummus in the world — weighing over 2 tons — in October 2009. The world record effort was part of Lebanon’s bid to claim hummus as its own. They call it “The … Continued
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