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Go topshourbat kibbet heeli © linda dalal sawaya 2016 Shourbat kibbet heeli, an old time variation on lentil soup, begins with mama’s basic lentil soup recipe in Alice’s Kitchen. The potatoes rather than being diced and cooked with the lentils are boiled, peeled, and mashed with minced onions and made into fritter-like dumplings that are dropped into the … Continued
BY: Habeeb Salloum/Contributing Writer A good part of the food we eat in the West is of Arab origin, not only in its ingredients, taste and design, but linguistically as well. This is an undeniable fact, not well-known even to the Arabs themselves. What most people in the West generally know of Arabs are the … Continued
BY: Linda Dalal Sawaya/Contributing Writer Oh, yes, falafel! A vegetarian and vegan’s favorite Arabic food; and they may not even know it is Arabic. falafel and condiments © linda dalal sawaya 2016 Yesterday I was out in the garden in search of my inspiration for writing this week, and the cilantro that had amazingly overwintered and had … Continued
BY: Linda Dalal Sawaya/Contributing Writer A couple of weeks ago I wrote about making Greek spanokopita without the pita, and that was delicious. It is a close cousin to our Lebanese spinach pies. Yet I promised to make an attempt at a gluten free filo pastry, and so here it is, including my conclusions as to … Continued
lentil soup ingredients © linda dalal sawaya 2016 BY: Linda Dalal Saway/Contributing Writer Portland days already feel like early spring with sunshine, blustery wind, rain showers, hail, and clouds swiftly passing, opening the sky to the sun once again for a few brief moments. One second the bright sunlight blasts out, and the next it disappears … Continued
the two balilas (on the left, the “disaster” and on the right, the redone version © linda dalal sawaya 2016 Balila is an Arabic word that rolls off the tongue in a musical way. And as music is filled with variation, this Middle Eastern dish is as varied as the region from which it comes. … Continued
Lebanese beet salad and avocado salad © linda dalal sawaya 2016 It’s not even officially spring yet, which is a month away, but the beginning of Lent symbolizes springtime in a way that makes me long for light, vegan dishes after a winter of more indulgent fare. It’s easy to be vegan with these … Continued
Arab America Television (AATV) is the voice of Arab America, streaming education and culture across America, and bridging the gap of prejudice and negative stereotypes directed against Arab Americans. We are seeking creative producers, musicians, and artists who are interested to share their video content on AATV. Get your message out to our audience via … Continued
mjaddarah and salata © linda dalal sawaya 2016 Mardi Gras is today as I write this, which marks the day before the beginning of Lent in Christian traditions, and the last day to feast before the Great Fast. A day or more of feasting occurs in many parts of the world prior to 40 days of … Continued
Cheese and yogurt making were weekly events in our Lebanese kitchen in Los Angeles for our big family. In the 1950s, growing up even in a major city like LA where there were possibly one or two Middle Eastern groceries, and a bakery, the village tradition of making cheeses (jibn and arishe) and laban and labne … Continued
tabbouli with sprouted quinoa © linda dalal sawaya 2016 The United Nations declared 2016 the UN International Year of the Pulses! What are pulses? Legumes including lentils, beans, and peas that create nitrogen when planted in the soil, and provide protein and other nutrients when eaten. Hommous may be celebrated internationally this year as an … Continued
shourbat makhlouta © linda dalal sawaya 2016 Hearty is an understatement! Shourbat makhlouta—the name of this hardy, protein-rich soup comes from the Arabic word for “mixed up” or “mixture” since it is made by “shopping” in your kitchen pantry for a little bit (literally 1 tablespoon) of every grain, legume, and bean that you have. Because I am an avid cook, as were my beloved … Continued
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