spinach sambusik pie © linda dalal sawaya 2015 The Thanksgiving holiday is upon us and even my Lebanese mother provided our family with classic stuffed turkey (habash in Arabic), candied yams, mashed potatoes, cranberries, apple pie, and all the side dishes she learned as a homemaker in the United States that we all loved. Today, the … Continued
braised kale with garlic, lemon, and olive oil © linda dalal sawaya 2015 As we enter a season of gratitude and abundance, namely Thanksgiving, it is a blessing to be aware of all we have to give thanks for. Best to do this every day of the year, and yet how wonderful to focus on this with intention as we … Continued
Photos by Asmaa Nassar By Heba Zaher For centuries, olive trees have been a source of love in Palestine and other Mediterranean countries. Romans planted, took care of and wrote about olive trees. Ancient Egyptians used olive oil to preserve bodies. Greeks used the leaves to make wreaths for Olympic champions. In Islamic culture, olive … Continued
fuyu persimmon ripe on tree © linda dalal sawaya 2015 Persimmons are a fruit I grew up eating in Los Angeles, as they are a winter fruit my parents cherished while growing up in their Lebanese mountain village of Douma. Native to Asia, the fruit arrived to the Middle East, Western Asia, and the Mediterranean likely via the … Continued
By Do’aa Mohaissen When no one is looking, it’s hard to resist peeking into a sibling’s diary to read her pure feelings and thoughts, where she keeps her true self hidden (who wouldn’t like knowing what she really thinks of us?). It’s interesting how reading other people’s diaries allows you to see them from their … Continued
Being an Arab American has many advantages and disadvantages. If you were born and raised with typical American principles but have a traditional Arabic family, gatherings and holidays can be pretty confusing. Am I allowed to eat this? What if I’m not hungry? Here is your guide to cultural norms when it comes to dinner … Continued
Kousa is a prolific summer plant, just like zucchini, only Lebanese kousa is a light green variety similar to Mexican squash, which is also light in color. Lebanese kousa is favored because of the tender marrow without large seeds that is perfect for stuffing either with our Lenten, vegan stuffing, or with traditional lamb and … Continued
purslane—baqle—picked and washed for salad © linda dalal sawaya 2015 Purslane, is an internationally common, succulent weed originating in India, known in Arabic as baqle or berbeen in Iraq, as my dear Iraqi friend Aseel tells me. It contains more Omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant making it a superfood: … Continued
As an artist, cook, and gardener, for me the Pacific Northwest is nirvana for cooking seasonal Mediterranean cuisine, painting en plein air, and for planting almost anything. Right now in my garden the flat leaved Italian parsley, Petroselinum crispum neapolitanum, the straight alternate to curly parsley Petroselinum crispum, has thrived over our mild Mediterranean-like winter as a biennial, … Continued
BY: Ameera David/Contributing Writer Just ten years ago, no one but a handful of vegetarians had ever heard of hummus. Today, Nielson reports the existing market for hummus is at $250 million— with the dip now being declared the fastest growing deli item in supermarkets. Now, in addition to choosing amongst different brands, the consumer … Continued
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