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
By: Arwa Almasaari / Arab America Contributing Writer Salom Rizk’s Syrian Yankee (1943) has largely been avoided in Arab American literary discussions, not only due to its assimilationist rhetoric but also because of its promotion of problematic views, such as anti-Arab racism and Islamophobic tropes. However, understanding Rizk’s personal history and the historical context in … Continued
By: Fedal Hanoun / Arab America Contributing Writer Soccer’s Unifying Power in Syria The sport of soccer has consistently been revered in Syria. It is one of the most widely watched and played sports in the country. In addition, it is one of the factors that has maintained the nation’s unity despite the civil conflict … Continued
By: Yara Marei / Arab America Contributing Writer In the heart of the Levant, people once thrived on hearty grains like freekeh and burghul, staples that filled their plates and their lives with nourishment. These wholesome foods weren’t just ingredients; they were the foundation of a lifestyle that celebrated health and vitality, allowing families to … Continued
By: Rania Basria / Arab America Contributing Writer Imagine the Levant not just as a geographical region, but also as a vast kitchen where each country prepares its own interpretation of its shared tradition. The Levant extends over the eastern Mediterranean and includes Jordan, Lebanon, Syria, and Palestine. Arab America Contributing Writer, Rania Basria explores … Continued
By Arwa Almasaari / Arab America Contributing Writer In the early twentieth century, amidst the glittering names of Tiffany and Cartier, another jeweler captivated New York’s elite—Marie El-Khoury. Not only was she one of the most sought-after jewelers in the city, but El-Khoury also served as a board member at the Metropolitan Museum of Art … Continued
By Luke McMahan / Arab America Contributing Writer With ceasefire talks to end the war in Gaza consistently failing, American diplomatic voices sympathetic to Arabs are severely needed now and in the coming decades. However, a major tool for achieving this—knowledge of the Arabic language, particularly the specific dialect of the region in question—is becoming … Continued
By: Arwa Almasaari / Arab America Contributing Writer Weddings are more than just ceremonies—they are monumental events in one’s life. Have you ever wondered how Arabs celebrated their weddings in the nineteenth century? In his autobiography, A Far Journey, Abraham Rihbany provides a unique and detailed firsthand account of Syrian Christian weddings in Greater Syria. … Continued
By: Blanche Shaheen/Arab America Contributing Writer Sayadieh, a dish renowned for its exquisite blend of flavors and textures, holds a significant place in the culinary traditions of the Levant region, particularly in Lebanon and the coastal regions of Palestine like Gaza and Akka. This specialty, characterized by its fragrant rice and tender and flaky whitefish, … Continued
By: Arwa Almasaari / Arab America Contributing Writer In a world where visual records of daily life in 19th Century Greater Syria (or Bilad al-Sham) are scarce, autobiographical accounts become indispensable for understanding the period. Abraham Mitrie Rihbany’s A Far Journey stands out as a pioneering work in this context, being the first Arab American … Continued
By: Yaara Aleissa / Arab America Contributing Writer Arab terminology matters Words go a long way especially the terminology we use in association with one’s identity. Arabs have had an overwhelming influence on history and our present-day society. However, how these individuals are referred to in alignment with their culture and native language has frequently … Continued
Contributing writer Menal Elmaliki shares what is Zataar, the famous Middle Eastern spice, as well as its history and its importance in the region. Zatar is as popular in the region as ketchup is in America to those who aren’t from the region. What’s special about zatar is the thyme that it is used for, a wild thyme that grows in the Mediterranean and middle eastern region used in their cuisine, spread on bread and eaten with olive oil. Zatar traces back to biblical times and has a reputation being brain food.
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