By: Khelil Bouarrouj / Arab America Contributing Writer When I first picked up Salma Hage’s The Levantine Vegetarian, I wondered if we really needed another Middle Eastern cookbook. After all, its publisher, Phaidon, has released several in recent years, including The Arabesque Table, The Palestinian Table, The North African Cookbook, and Middle Eastern Sweets—the latter … Continued
This is the sixty-seventh of Arab America’s series on American pathbreakers of Arab descent. The series includes personalities from entertainment, business, sports, science, arts, academia, journalism, and politics, among other areas. Our sixty-seventh pathbreaker is Ernest Hamwi, a Syrian born Arab American businessman and entrepreneur. Born on November 18, 1883, in Damascus, Syria he is considered by some as the creator of the ice cream cone, which he purportedly conceived of while working as a concessionaire at the 1904 World’s Fair in St. Louis. Contributing writer, John Mason, informs us that there is much more information available on the ice cream cone than exists on Ernest himself. Nevertheless, this is his brief but eventful story.
By Alison Norquist / Arab America Contributing Writer Sayadieh is a fisherman’s dish from the coasts of the Mediterranean Sea and has become a staple throughout the Arab world. Composed of fragrant turmeric rice, caramelized onions, and toasted almonds, the real star of this dish is the flaky white fish spiced with cumin. To finish, … Continued
Have you worried about having vegetarian or vegan options at a restaurant with family or friends? Arab food actually has an impressive array of options for a vegetarian diet. Despite many popular arab foods including meat, there are traditional meals that are perfectly hearty and healthy without it. You will still be stuffed to the brim after grabbing seconds and thirds at any Arab household or restaurant.
By: Caroline Umphlet / Arab America Contributing Writer Bamiya (البامية) stew is a favorite among Egyptians and across the Arab world. It can be enjoyed throughout the year as a comforting and hearty meal. There are numerous variations, of course. Using lamb or venison meat requires a longer cooking time to soften the meat. To … Continued
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
By: Blanche Shaheen / Arab America Contributing Writer While most anyone that makes homemade hummus on a regular basis has tahini in their cupboard, many do not realize the versatility and nutritional value of this Arab household staple. By the spoon, tahini is a great source of phosphorus and manganese, both of which play important … 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 Extra virgin olive oil has been foundational for the cuisine of Arab countries, particularly the Levant, since ancient times. Arabs have also used this liquid gold as an elixir, for ailments like the common cold or cough, or as a beauty remedy for both skin and hair. However, … 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: Waverly Nohr / America Contributing Writer As the days begin getting hotter and COVID19 guidelines loosen, an outdoor dinner party with friends and family is a fitting antidote for prolonged social distancing. The following is a collection of suggested recipes for a three course summer dinner. The three parts (starter, main course, and dessert), … Continued
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