By: Habeeb Salloum/Arab America Contributing Writer This traditional Bedouin bread, found in the countries of the Arabian Peninsula, is today enhanced with ingredients not generally available to the Bedouin of the past. A delightful, sweet bread, it is excellent for breakfast, but can be served warm with all meals. Makes 12 crepe-like loaves – pancake … Continued
By: Habeeb Salloum/Arab America Contributing Writer The Byzantine Emperor Justinian called it `the light of the Orient’; the writer Maurice Barres is reported to have said `Damascus is not a mere area of land, it is the place of the soul’; and the Prophet Muhammad reportedly refused to enter the city, and at the same … Continued
By: Habeeb Salloum/Arab America Contributing Writer Algerian cuisine with its Berber, Phoenician, Roman, Arab, Andalusian Muslim, Turkish and French culinary influences, includes dozens of other dishes. To mention only a few: from Andalusia came stews or tagines and the use of fruit and nuts in cooking; from the French, the use of tomato puree, appetizers and … Continued
By: Habeeb Salloum/Arab America Contributing Writer The ‘ijja (omelet), which is today prepared in the Arab East, is the twin of the Spanish tortilla. While the Arab omelet is enjoyed at breakfast and/or at any meal, the Spanish tortilla is reserved for lunch or dinner because, in the words of my grandson’s wife, our Andalusian … Continued
By: Habeeb Salloum/Arab America Contributing Writer A hearty dish made with rice, lentils, macaroni, browned sliced onions, and tomato sauce, Egypt’s kushari is popular among the working classes because it includes inexpensive ingredients while nutritious. In Egypt, it is made in homes and is also sold at roadside stalls and in restaurants all over the … Continued
By: Habeeb Salloum/Arab America Contributing Writer In the Mediterranean lands vegetables are usually stuffed with meat. However, chickpeas make a healthy substitute. This was the case with our family in the early years of immigration to the western lands of Canada. The prairies were hard-hit with about 10 years of drought not too long after … Continued
By: Habeeb Salloum/Arab America Contributing Writer A staple ingredient in cooking since the dawn of civilization, the onion (allium cepa) has been available as a food for thousands of years by all strata of society – from peasant to royalty. It is one of the most adaptable vegetables known to humankind and a great creator … Continued
By: Habeeb Salloum/Arab America Contributing Writer I have always enjoyed writing poems reading poetry which led me over the past many years to compose verses of my own. The subjects of my poetry always vary from tenderness to love. Here are some of my poems. FORLORN LOVE You were … Continued
By: Habeeb Salloum/Arab America Contributing Writer “As a youth in Saskatchewan, I remember thinking, Why did my parents come and bring us in tow, From the far Syrian desert with sands blowing, To the Saskatchewan desert of wind and snow. Our life was one long path of struggling, To build a future by making grain … Continued
Tourism is a priority sector in Oman since its potential for growth and popularity has been recognized the world over. By: Habeeb Salloum/Contributing writer “I can’t believe it! Everything is so modern, yet it looks ancient!” My daughter Muna remarked as we drove through the city of Muscat, Oman’s capital. Her words had merit. … Continued
Alhambra Palace in Spain By: Habeeb Salloum/ Arab America Contributing Writer All day long we explored Albaicín, the exotic quarter of Granada filled with relics from the Moorish era. From the early morning hours, we had toured still-standing ancient Arab homes and palaces, churches that had been former mosques and a well-preserved Moorish bath. As … Continued
BY: Habeeb Salloum/Arab America Contributing writer Falafel were probably first prepared in ancient Egypt and, from that era, they have remained that country’s national food. Called ta’mia – the only place in the world where they are not known as falafel – these vegetarian delights have for centuries been eaten by both rich and poor. … Continued
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