By: Caroline Umphlet / Arab America Contributing Writer The Arab World sure does know how to make sweets, from kunafa to baklawa to Om Ali. They all are lovely in their own way with great variations across the region. Basbousa is a famous Egyptian sweet loved by millions. It is a sweet spongy delicacy made … Continued
By: Blanche Shaheen / Arab America Contributing Writer During Ramadan and Easter, there is a special cookie that has traveled through time since the age of the Egyptian Pharaohs. Today this cookie carries religious and cultural significance for both Arab Christians and Muslims, where they make these cookies only once a year. That ancient cookie … Continued
Some call it rustic, others exotic but for Yemenis, soapstone cookware is the sine qua non. This soapstone cookware is called harada, madra or rizah and they are the lifeblood of Yemeni cuisine. It is a thick-walled stone pot that you will find in every Yemeni household. This unusual pot is as famous as the food it is cooked in. It is used to make saltah, fahsa, fatah (susi), shakshouka, and foul. Intern writer, Menal Elmaliki, details the importance of soapstone cookware in Yemeni culture.
A mixture of spiced meat and rice, simmered in a rich tomato broth, Kousa Mahshi on Arab America Menu. By: Isra Saleh / Arab America Contributing Writer The origin of Mahshi can be traced to Syria, although the exact origin is unknown. Legend has it that ‘Mahashi’ Arabic for ‘stuffed. Some go further in history … Continued
By: Blanche Shaheen/ Arab America Contributing Writer There my parents were, rushing out the door at 6:00 am headed to the farmer’s market, with large fabric bags, their lazer sharp radar focused on one particular kind of leafy produce. If they left just 15 minutes later, this prized bundle of unique greens would be completely … Continued
By: Khelil Bouarrouj / Arab America Contributing Writer Salma Hage, the Lebanese British author of the new cookbook “Middle Eastern Sweets,” readily concedes that a collection of recipes dedicated to sugary desserts, pastries, creams, and treats might appear, at first, out-of-touch with our health-obsessed culture where added sugar has been thoroughly demonized. Hage is herself … 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 … Continued
By: Blanche Shaheen/ Arab America Contributing Writer While a typical vanilla biscuit may seem plain and rather humble, in reality these cookies have had an illustrious and globetrotting past. The word biscuit is derived from the Latin words “bis cotus”, meaning twice baked, hence their initial popularity among the Romans. However, the creation of the … Continued
By Waverly Nohr/ Arab America Contributing Writer With the Fourth of July coming up this weekend, there is no doubt that the smoky aroma of the grill will be wafting through the air in neighborhoods and parks. With the recent craze of the Kamado Joe, egg-like grill, there is sure to be even more cookouts with … 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
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