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Shami and Levantine Dialect

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Siy-yara

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Fashion The shopping mall is a derivative of the pre-modern bazaar, which flourished in the Middle East. Currently, the largest shopping mall in the world is...

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Recipe

Howira: Libya’s Ancient Powerhouse Drink

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While today’s health trends focus on protein shakes and superfoods, families in the city of Misrata have been making their own nutrient-rich blend for millennia. Known as Howira, this traditional drink combines roasted grains, legumes, herbs, and nuts into a filling mix valued for its energy-boosting and nutritional benefits long before modern wellness culture existed. Arab America contributing writer, Nourelhoda Alashlem, explores the history of this beloved Libyan drink and shares the ancient, traditional recipe passed down through generations.

Couscous Wars: When Food Becomes Politics

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By: 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

Ftat, an Ancient Libyan Flatbread

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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.

Bound by Asida: A Shared Dish Across Continents

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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

5 Unique and Simple Ways to Dress Up your Manakeesh

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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

Rewriting the Music Playbook: Harget Kart’s Art of Fusion

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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

Chickpeas and Checkpoints: Hummus in the Shadow of Arab-Israeli War

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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

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