By: Habeeb Salloum/Arab America Contributing Writer In Arab cooking yogurt is mainly used with meats such as lamb or beef but also, at times with chicken. This Saudi Arabian dish proves that chicken and yogurt make an excellent combination. Milk curdled by the actions of cultures with the consistency of custard y was discovered about … 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: Jordan AbuAljazer / Arab America Contributing Writer Known in Arabic as Badawi, the Bedouin people are a nomadic group in the Middle East and North Africa region known for their long and extensive history throughout the region. Bedouins reside most predominantly in Egypt, Palestine, Iraq, Syria, Jordan, and several regions of the Arabian Peninsula. … Continued
By: Malorie Lewis / Arab America Contributing Writer Kosa Bil Leban translates to zucchini in yogurt! This simple dish begins with small zucchini that are hollowed out and stuffed with a flavor-packed filling of meat and pine nuts. The zucchini are poached in water or fried in oil, drained, and finally simmered for a bit … Continued
If there are people that can turn day-old bread into a sumptuous feast, it would be the people of the Middle East. Resourcefulness is practically in their genes, as they turn lowly lentils into regal Mujaddarah, chickpeas into silky hummus, or stale bread into Fatteh. The word Fatteh in Arabic means “crushed” or “crumbs”, as fatteh transforms dry bread or crumbs into a foundation for rich-tasting casseroles. In this case, day-old pita bread is cut up crouton-sized, then toasted, grilled, or fried. This layer of crunchy bread is then covered with other ingredients that vary according to the region, from Egypt to the Levant.
SOURCE: THE COUNTER BY: ELMAZ ABINADER Sitti escaped Lebanon with rhouby smeared on her handkerchief, not sure what the future would hold. A century later, yogurt is helping me through another pandemic. My grandmother carried our culture with her, so the story goes. She brought a dab of homemade yogurt dried on a handkerchief, traveling first … Continued
By Habeeb Salloum/Arab America Contributing Writer The ancient Assyrians appreciated yogurt so much that they called it lebeny meaning ‘life’. The venerable yogis of India mixed yogurt with honey and called it the ‘food of the gods’. Cleopatra bathed in this milk product to give herself a clear and tender complexion and Genghis Khan fed … Continued
Cheese and yogurt making were weekly events in our Lebanese kitchen in Los Angeles for our big family. In the 1950s, growing up even in a major city like LA where there were possibly one or two Middle Eastern groceries, and a bakery, the village tradition of making cheeses (jibn and arishe) and laban and labne … Continued
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