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Go topSOURCE: GRUB STREET BY: SIERRA TISHGART A mere five months ago in Oakland, Reem Assil opened Reem’s, a small Arab bakery that’s an extension of her farmer’s-market stand, specializing in mana’eesh (griddled flatbread). Quickly, it made a lot of noise on a national level, becoming a political lightning rod because of a controversial mural. This week, … Continued
By: Michaela Schrum/Arab America Contributing Writer In the documentary, “In Search of Israeli Cuisine” by Michael Solomonov, a renowned Israeli chef explores the complexity and diversity that has contributed to Israel’s favorite foods. “Yemenite, Palestinian, Iraqi, Moroccan, Russian, Turkish… I don’t even know- how many countries are represented in one place” says Solomonov as he points to … Continued
SOURCE: THE NEW YORK TIMES BY: REBECCA FLINT MARX Before she embarked on a baking career, Reem Assil grew up in a Palestinian-Syrian household and spent a decade as a community organizer. Both of these things are evident at Reem’s California, the bright, bustling Arab bakery Ms. Assil opened in Oakland’s Fruitvale neighborhood in May. … Continued
By: Habeeb Salloum/Contributing Writer The hot Saskatchewan July wind made us uncomfortable as my brother and myself went searching for wood scraps in the surrounding treeless prairie land.This was an important yearly task for us children in the age-old method of producing our yearly supply of burghul. We had to find enough wood to be … Continued
By: Habeeb Salloum/Contributing Writer According to historians, the lentil was one of the first food plants to be brought under cultivation by man in the Middle East. In that part of the world where civilization began, this legume has been a part of the diet for millennia. As a food, only bread and rice are … Continued
By Habeeb Salloum/Contributing Writer A relatively unknown food in the western world, carobs have been since the dawn of history, at least 2,000 BC, in the lands of the ancient civilizations, a pleasing addition to the human diet. Throughout the Mediterranean Basin and other semi-arid regions of the Biblical times the health-food enthusiasts of the … Continued
SOURCE: STEP FEED BY: LAILA MAIDEN Last week, StepFeed highlighted a list of Arab countries ranked by the quality of their tap water. This week, in honor of World Food Day, we are ranking countries by their score on food security. October 16th marks the annual celebration of World Food Day. On this day in 1945, the Food and Agriculture … Continued
By Ani Karapetyan/Contributing Writer Garlic has always been super popular in the Arab World. Arabs use garlic for both purposes: as a food product, and for medical purposes. Arabs have always been well aware of a large amounts of vitamins in garlic. Additionally, there is also a complex of specific active components found only in … Continued
SOURCE: CHICAGO TRIBUNE BY STEVE JOHNSON How does “Backstroke of the West,” the Michael Rakowitz solo exhibition at the Museum of Contemporary Art Chicago, break the rules for an art show? Let us use bullets to enumerate the ways, a choice that seems appropriate for an exhibition that is in part about the connections between … Continued
SOURCE: FOX 2 Watch the video here (WJBK) – The Arab American National Museum in Dearborn offers a one-of-a-kind tour not found at most other museums — one that takes you plucks you from museum rooms and right into the streets, immersed in Arab American culture. The tour is called Yalla Eat!, which is Arabic for “let’s go … Continued
French and Moroccan Cuisine By: Habeeb Salloum/Contributing writer Did the Arabs have a hand in the formation of the world-renowned French cuisine? The very idea is, I am sure, preposterous to the majority of those enamoured with the cooking of Napoleon’s land. Yet, the Arabs did contribute a part of their culinary taste to … Continued
SOURCE: THE SPURCE BY: SAAD FAYED We all have to crawl before we walk – it is the same principle in cooking. These recipes are basic, yet delicious, and will give you an introduction to cooking Middle Eastern food. The trick is to have fun, experiment and don’t be hard on yourself if you don’t get it right … Continued
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