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Arab Food

National Arab American Heritage Month Launches April 1, 2026—Arab America Foundation Unites Communities Nationwide

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April 2026 is National Arab American Heritage Month in the United States FOR IMMEDIATE RELEASE WASHINGTON, D.C. (April 1, 2026)— The Arab America Foundation (AAF) is leading the nationwide celebration of National Arab American Heritage Month (NAAHM) this April, uniting communities across the United States while hosting its official national commemoration in the Washington, DC area. … Continued

Give Thanks the Arab Way this Thanksgiving

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By: Emily Devereaux/Arab America Contributing Writer Origins of Thanksgiving Close your eyes. Picture the leaves in different shades of red, yellow, and orange, and feel the breeze of late November. The holiday season is about to start with Thanksgiving. What do you picture when you think of Thanksgiving? Many Americans picture a table full of … Continued

Artichoke and Pea Stew

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By: Habeeb Salloum/Arab America Contributing Writer Both the English name artichoke and the Italian carciofo are derived from the Arabic khurshuf. The Arabs introduced this vegetable into Sicily and the Iberian Peninsula and from these lands its cultivation spread to the rest of Europe. Hence, its name in most European languages is derived from Arabic. … Continued

Beets in Yogurt

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By: Habeeb Salloum/Arab America Contributing Writer The years of drought that hit us hard during our homesteading and farming years in southwestern Saskatchewan, were difficult and enduring times.  My parents who had immigrated from Syria, survived those harsh years with the know-how and experience of their homeland, especially to prepare foods.  Yogurt was a staple … Continued

Vegetarian Cabbage Rolls – Malfouf bi Zayt

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By: Habeeb Salloum/Arab America Contributing Writer Cabbage is one of the most nutritious vegetables cultivated by man. A dieter’s dream,one cup of cabbage contains about 20 calories, and it is a good source of vitamins, minerals, anddietary fibre. It is no wonder then that some food writers call cabbage a ‘compact health foodstore’.The Arabs enjoy … Continued

Lemon and Walnut Salad 

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By: Habeeb Salloum/Arab America Contributing Writer Walnuts, regarded as the oldest tree-food, appear to have originated in Persia from where they spread eastward and westward.  In Mesopotamia, inscriptions from 2,000 B.C. have been found on clay tablets indicating the existence of walnut groves within the famed Hanging Gardens of Babylon and an inscription carved on … Continued

Succulent Meatballs Swimming in Yogurt – Kabab bil Laban

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By: Habeeb Salloum/Arab America Contributing Writer Cooks from the Greater Syria area to the Indian sub-continent and much of Central Asia often use yogurt in their meat dishes.  This Saudi Arabian dish is a fine example of how yogurt and meat together make a delightful treat. The ingredient baharat is a mixture of spices that … Continued

The Gentrification of Arab Foods in the U.S.

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By: Monica Haddad / Arab America Contributing Writer When you walk down the aisles of Whole Foods, Target, and Trader Joes, you may notice the sea of questionable flavored bean concoctions labeled “hummus”. Chocolate dessert “hummus”, barbecue “hummus”, everything bagel “hummus”, “hummus” where chickpeas aren’t even an ingredient like sweet potato “hummus”. Unfortunately these are … Continued

Zunood al-Banaat – Meat-Egg Roll

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By: Habeeb Salloum/Arab America Contributing Writer I first dined on this dish in Damascus, the oldest continuously inhabited city in the world. It was served as an entrée and was accompanied with fried potatoes and a tomato salad.  It made for a fine tasty meal. Surprisingly, the next time was in the home of my … Continued

Andalusian Tuna Omelet

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 By: Habeeb Salloum/Arab America Contributing Writer The ‘ijja (omelet), which is today prepared in the Arab East, is the twin of the Spanish tortilla.  While the Arab omelet is enjoyed at breakfast and/or at any meal, the Spanish tortilla is reserved for lunch or dinner because, in the words of my grandson’s wife, our Andalusian … Continued

Tomatoes Stuffed With Chickpeas

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By: Habeeb Salloum/Arab America Contributing Writer In the Mediterranean lands vegetables are usually stuffed with meat.  However, chickpeas make a healthy substitute. This was the case with our family in the early years of immigration to the western lands of Canada.  The prairies were hard-hit with about 10 years of drought not too long after … Continued

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