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Go topBy: Blanche Shaheen/ Arab America contributing writer Extra virgin olive oil has been foundational for the cuisine of Arab countries, particularly the Levant, since ancient times. Arabs have also used this liquid gold as an elixir, for ailments like the common cold or cough, or as a beauty remedy for both skin and hair. However, … Continued
By: Blanche Shaheen/Arab America Contributing Writer Kefta elevates average ground meat to a completely different level of flavor, through the addition of extra herbs, spices, and aromatics. There are a variety of different names for this delicacy from kofta, kufta, kafteh, or keftes. This method of seasoning meat is hugely popular in the Middle East, … Continued
By: Habeeb Salloum/Arab America Contributing Writer We were traveling northward in the early morning hours from Morocco’s top resort of Agadir to Essaouira when our bus stopped at the small town of Tamanar to allow us time for breakfast. As I was sipping on my cup of Moroccan mint tea, the bus driver who was … Continued
By: Claire Boyle / Arab America Contributing Writer Introduction: The country of Syria is experiencing numerous humanitarian crises including the decade-long ongoing civil war, the huge influx of refugees also due to the conflict, displacement from homes, economic instability, and these have also been further exacerbated by the COVID-19 Pandemic which continues throughout the nation. … Continued
By: Waverly Nohr / America Contributing Writer As the days begin getting hotter and COVID19 guidelines loosen, an outdoor dinner party with friends and family is a fitting antidote for prolonged social distancing. The following is a collection of suggested recipes for a three course summer dinner. The three parts (starter, main course, and dessert), … Continued
By: Blanche Shaheen / Arab America Contributing Writer Introduction: Before chicken nuggets existed, there was falafel. The perfect falafel is browned and crunchy on the outside, and chewy on the inside, flecked with fresh herbs and sesame seeds for extra crunch and nuttiness. Ideally, the inside is green to reflect the infusion of either parsley … Continued
By: Ralph Nader/Special to Arab America As Mother’s Day approaches, the celebration of our Mothers is overshadowed by the continued presence of the COVID-19 pandemic. Ralph Nader explores his Lebanese familial heritage as well as his mother’s impact on his own life. We get a reflective article including the role of his mother including her … Continued
By: Blanche Shaheen/Arab America Contributing Writer Introduction: The Egyptians are not only known for their pyramids—but they have also been making and eating hummus for over 7000 years, so many believe hummus originated in Egypt. Cookbooks from the 13th century in both Egypt and Syria both have chickpea purees without tahini in their recipe collection, … Continued
By: Noah Robertson/Arab America Contributing Writer One of the first animals to be domesticated and eaten in large quantities was sheep. This mostly docile, easy-to-care-for animal was domesticated thousands of years ago. Unlike dogs, domesticated before sheep, sheep were found not only to be useful for their wool coats and the milk they could produce, … Continued
By: Blanche Shaheen/Arab America Contributing Writer Introduction: 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 … Continued
By: Noah Robertson/Arab America Contributing Writer Love for hummus has swept across the world, but what many do not know is the controversy that rages around it. Its spelling, origins, how to properly make it, and who makes it best are all hotly debated. Some readers might have even heard of The Hummus Wars, which … Continued
By: Blanche Shaheen/Arab America Contributing Writer As a child. my mother educated me on the different cultures of the world through the exposure of various global dishes she would make in her humble little kitchen. She didn’t travel much, but she took my siblings and me on cultural adventures through food. Hungarian goulash, Spanish Paella, … Continued
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