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Shami and Levantine Dialect

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Mu-marrida

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Nurse

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Amouage Also known as frankincense, Oman is one of the top producers and sellers of amouage.

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Ftat, an Ancient Libyan Flatbread

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Found in Misrata and Jebel Nafusa, Ftat (فتات) is an ancient Libyan Amazigh flatbread that originated within western Libya’s agricultural communities. The bread is made of a simple mix of flour and water and cooked on a hot flat surface. Its thin, layered technique distinguishes it within Libyan cuisine. Despite its long history, it remains largely unknown outside both regions. Arab America Contributing writer, Nourelhoda Alashlem, outlines the historical background and preparation method. Read more for the full history and recipe.

Bound by Asida: A Shared Dish Across Continents

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By: Nourelhoda Alashlem / Arab America Contributing Writer Asida (also known as Aseed or عصيدة) is a traditional grain-based dish shared across Southwest Asia and Africa, particularly in Yemen, Saudi Arabia, Somalia, and across North Africa, including Libya, Tunisia, Algeria, Morocco, and Sudan. The dish is eaten directly by hand from a single communal bowl, … Continued

Tabkha: Recipes from Under the Rubble

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By: Lama Obeid / Arab America Contributing Writer In recent years, more Palestinian cookbooks have been written and published in English, sharing the richness of the cuisine with the world. Mona Zahed, from Gaza, has made the latest addition to this collection with her debut cookbook Tabkha: Recipes from Under the Rubble, featuring 20 recipes … Continued

5 Tips to Perfecting Middle Eastern Restaurant Style Chicken

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By: Blanche Shaheen/Arab America Contributing Writer Introduction: If there is one protein Middle Eastern restaurants know how to prepare is chicken, and there are several techniques you can incorporate to get the same tender and juicy results. From using an easy makeshift spit roaster, to adding the right marinade, the cooking tips below will help … Continued

Egg or Dairy Allergy? Try Vegan Basbousa

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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

The History of Zaatar And a Zaatar Cheesy Delight Recipe

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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.

Labneh Stuffed Figs

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By Alison Norquist / Arab America Contributing Writer Figs have been a staple food in the Arab world for centuries. As one of the first cultivated and domesticated food crops in human history, figs provide a delicious, sweet addition to any recipe it is part of. The fruit is high in natural sugar, is a … Continued

Qamar Al-Din, The Recipe of the Middle East

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By: Menal Elmaliki / Arab America Contributing Writer The Golden Fruit Qamar Al-Din, قمر الدين, translates to the ‘Moon of the Religion or Faith,’ and it is one of the most famous beverages in the Middle East. Apricot, مشمش in Arabic, is the star of this drink and it is referred to as the fruit … Continued

Kunafa Inspired Coffee Drink

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Have you just come home from work and is in the mood for something delicious, sweet, and satisfying? Try this drink recipe Kunafa Iced Coffee, which combines the taste of your favorite drink, coffee, and the taste of your favorite dessert Kunafa.

Sayadieh

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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

Feteer Meshaltet with Almonds and Pistachios

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It is said that feteer meshaltet, then called feteer maltoot, was served to the ancient gods. This flaky Egyptian pastry, which brings to mind the crisp shell and buttery layers of a croissant, is rumored to even be the French staple’s Arab ancestor. It can be served plain with honey, savory with cheese, or sweet with nuts.

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