By: Nouha Elyazidi / Arab America Contributing Writer Bread in Moroccan culture is an absolute must! From honeyed breakfast bread to bread used for eating tagines, it is served in almost every meal. There are so many types: fluffy and sweet to savory. These are some types of Moroccan bread to explore. Khobz Photo: Classic … Continued
By Alison Noruqist / Arab American Contributing Writer While I am not Arab by culture or ethnicity, I have found a deep appreciation for the culture that I have been introduced to since the start of my time with Arab America. I have had my tastebuds and eyes opened by the foreign-to-me but comforting flavors … Continued
By: Alison Norquist / Contributing Writer In this 142-page cookbook by Nehal Leheta, the core of Egyptian cuisine is made accessible to readers with not just recipes but also advice on where to find specialty ingredients, swaps for them, and beautiful color photos of almost every dish. About Abou El Sid Named after the legendary … Continued
It is said that feteer meshaltet, then called feteer maltoot, was served to the ancient gods. This flaky Egyptian pastry, which brings to mind the crisp shell and buttery layers of a croissant, is rumored to even be the French staple’s Arab ancestor. It can be served plain with honey, savory with cheese, or sweet with nuts.
By: Jordan AbuAljazer / Arab America Contributing Writer Known in Arabic as Badawi, the Bedouin people are a nomadic group in the Middle East and North Africa region known for their long and extensive history throughout the region. Bedouins reside most predominantly in Egypt, Palestine, Iraq, Syria, Jordan, and several regions of the Arabian Peninsula. … Continued
A tree that could talk about the ancient and rich history of the Middle East it would be the fig tree. The Middle East
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
After extracting the dormant yeast from cooking vessels, an amateur gastroegyptologist used ancient grains to recreate an Old Kingdom loaf The result. On Twitter, Samus Blackley describes it as “much sweeter and more rich than the sourdough we are used to.” (Seamus Blackley) SOURCE: SMITHSONIAN.COM BY: JASON DALEY Seamus Blackley, best known as one of the … Continued
SOURCE: JORDAN EMBASSY US AMMAN — The discovery of the oldest remains of bread in the world adds to Jordan’s reputation as a key contributor to civilisation, pundits said on Tuesday. Research published in the US-based journal Proceedings of the National Academy of Sciences (PNAS) on July16 said that the finding is the earliest empirical … Continued
SOURCE: SBS BY: ADAM LIAW I travelled to Zaatari and Azraq Refugee Camps on the border of Jordan and Syria as part of my work with UNICEF. I got to meet Syrian children and their families living in those camps. About 80,000 people live in the Zaatari camp – over half of them children – and is now Jordan’s … Continued
BY: Nisreen Eadeh/Staff Writer The North African Arab countries of Morocco, Algeria, Libya and Tunisia, often referred to as “Al Maghreb,” contribute to the diversifying Arab American identity. Just as the Lebanese and Syrian immigrants of the 1880s did before them, North African migrants are bringing their traditions to America and popularizing the foods. In … Continued
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