By: Alison Norquist / Arab America Contributing Writer Likely originating in Egypt, basbousa is a semolina cake soaked in rose water syrup. Going by many names throughout the Middle Eastern region. The sweet combination of semolina flour, butter and yogurt, and almonds or other nuts has been a Ramadan staple for centuries. This basbousa recipe, … Continued
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 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
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