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Will the Trump Administration Shift U.S. Policy in Favor of Palestine?
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Go topBy: Nourelhoda Alashlem / Contributing Writer Across North Africa, Couscous is the national dish in Libya, Tunisia, Algeria, and Morocco. The dish is made from hand-rolled semolina and served with meat, vegetables, or fish. It is a staple of weekly meals, often eaten on Fridays across the Maghreb. It is also a central part of … Continued
Found in Misrata and Jebel Nafusa, Ftat (فتات) is an ancient Libyan Amazigh flatbread that originated within western Libya’s agricultural communities. The bread is made of a simple mix of flour and water and cooked on a hot flat surface. Its thin, layered technique distinguishes it within Libyan cuisine. Despite its long history, it remains largely unknown outside both regions. Arab America Contributing writer, Nourelhoda Alashlem, outlines the historical background and preparation method. Read more for the full history and recipe.
By: Nourelhoda Alashlem / Arab America Contributing Writer Asida (also known as Aseed or عصيدة) is a traditional grain-based dish shared across Southwest Asia and Africa, particularly in Yemen, Saudi Arabia, Somalia, and across North Africa, including Libya, Tunisia, Algeria, Morocco, and Sudan. The dish is eaten directly by hand from a single communal bowl, … Continued
By: Yara Marei / Arab America Contributing Writer As the sun rose over Amman, the usually busy streets felt quieter, as if reflecting the tension in the air. In the palace, King Abdullah II reviewed the latest news from Gaza, where the war threatened lives and the peace that Jordan has long worked to protect. … Continued
By: Monica Haddad / Arab America Contributing Writer Hailing from Lebanon, Manakeesh are a popular flatbread eaten throughout the Arab world, especially for breakfast. Manoushe is traditionally flatbread dough topped with cheese or Zaatar (thyme mix). We all know Mankeesh is delicious, it is perfect just the way it is, I will not argue against … Continued
By: Yara Marei / Arab America Contributing Writer In the heart of the Levant, people once thrived on hearty grains like freekeh and burghul, staples that filled their plates and their lives with nourishment. These wholesome foods weren’t just ingredients; they were the foundation of a lifestyle that celebrated health and vitality, allowing families to … Continued
Source: Wikimedia Commons. This picture shows the logo of the Royal Standard of the Kingdom of Saudi Arabia
By: Yara Marei / Arab America Contributing Writer In Jordanian and Palestinian culture, mansaf is more than just a dish; it is a symbol of heritage, hospitality, and communal values. This traditional meal, steeped in history and cultural significance, brings people together to share not just food but a sense of identity and belonging. Mansaf’s … Continued
By: Yara Marei / Arab America Contributing Writer Imagine a band that takes the ordinary, lights it on fire, and from the ashes creates something extraordinary. This is Harget Kart—a name that, in the Arabic Jordanian dialect, means “to burn a photo card.” Just as their name suggests, Harget Kart has set the conventional boundaries … Continued
By: Yara Marei / Arab America Contributing Writer In a world where we often take knowledge for granted, seldom questioning the foundations of what we believe to be true, Hani Al-Najjar’s book Those Who Hide the Sun challenges us to rethink everything we think we know. This book is not merely a call to question … Continued
By: Yara Marei / Arab America Contributing Writer Food has a unique way of bringing people together, and celebrating it will make you enjoy your meal and feel grateful to receive grandma’s recipes generation after generation. So can you imagine that this great moment of grace and pleasure can be easily stolen, just like the … Continued
By: Yara Marei / Arab America Contributing Writer Palestinian cuisine is a rich reflection of the region’s cultural traditions, emphasizing communal dining and the importance of family. Traditional cooking techniques are central to their culinary heritage, such as slow cooking in earthenware pots, marinating meats with aromatic spices, and baking bread in taboon ovens. Each … Continued
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