By: Habeeb Salloum/Arab America Contributing Writer From the 7th to the 13th centuries, the Islamic world stretched from China to the middle of France. The throbbing heart of this vast area was the Arab world. From it emerged a Golden Age of the culinary arts and this inspired a gourmet cuisine accompanied by a widespread … Continued
By: Habeeb Salloum/Arab America Contributing Writer During my many visits to Syria every time that I had a meal in a village home, without fail, at least one yogurt dish would be placed on the table. In that ancient land where civilization began, people through the centuries had developed healthy foods such as yogurt – … Continued
By: Nevin Girgis/ Arab America Contributing Writer All around the Middle East there are always several versions of dishes, a consistent one is Macarona Bechamel from Egypt. Macarona Bechamel is a beloved dish made from the perfect combination of several ingredients. This dish includes pasta, seasoned ground beef, and a creamy thick white bechamel sauce. … Continued
By: Pamela Dimitrova/ Arab America Contributing Writer Due to the shared history of trade relations, travelling and Ottoman influence, a number of Arabic recipes spread from mouth to mouth beyond the borders of the Arab world to Europe, influencing the most the Slavic countries from Eastern Europe. As a Bulgarian, a culture which was influenced … Continued
By: Habeeb Salloum/Arab America Contributing Writer My daughters Leila and Muna along with myself co-authored a unique cookbook entitled Scheherazade’s Feasts: Foods of the Medieval Arab World published in 2013 by the University of Pennsylvania Press. It deals with medieval Arab cookery. The book is based on six medieval culinary Arabic manuscripts dating from the … Continued
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