By: Fayeruz Regan
Staff Writer
It takes a special kind of restaurant to serve kibbeh nayeh; raw beef. Not rare beef, but completely raw, top-grade beef. People wouldn’t feel safe ordering such a dish in a kebab shack with blaring televisions. Cedar House is just the type of establishment to serve such a carefully prepared delicacy. It was by far the most elegant and unpretentious Middle Eastern restaurant I’ve had the privilege to review. Read the full story
By: Fayeruz Regan
Gaby’s sits on Washington Boulevard in the heart of Venice Beach. Passersby are carrying surfboards, and their tousled hair is dusted with sand and salt-air. Blending into its surroundings, Gaby’s caters to their earthy beach clientele, showcasing a sign out front reading, “Vegan.” I know that Middle-Eastern food is healthy in general, but it wasn’t until I took a look at Gaby’s menu that I realized how vegan-friendly our diet is. Read the full story
By Fayeruz Regan
Staff Writer
It’s always great to see an Arab-owned restaurant flourishing. It’s even better to see Arabs expanding out of the Middle-Eastern food genre and taking on different, upscale cuisines. It veers from the first-generation practice of serving food from one’s home country, and mirrors an entrepreneurial spirit that shows what a long way us Arabs have come. Khoury’s is nestled on the waterfront in Long Beach, and the sign atop the imposing, sea-themed structure (that can hold hundreds of people) is the boldly illuminated family name. Read the full story
Artificial sweeteners: friend or foe?
By Sarah Alaoui
Staff Writer
I was born with my mother’s eyes and my father’s mouth, my mother’s sensitivity and my father’s stubborn nature. I was also blessed with my father’s sweet tooth, a genetic history of diabetes that has plagued many members of my family (including my grandfather whose prosthetic leg is the result of his lifelong battle with an unrelenting affinity towards sweets) and an Arab family who loves to cook and feed me (koul, koul!).
When I stay in my grandparents’ house in Morocco, I am spoiled with kisses from more aunts and great-aunts than I can count on both hands and a daily abundance of…sugar. Breakfast includes Moroccan pancakes soaked-er, drizzled-in honey, a plethora of cookies with almonds and jam prepared in every way possible and of course, Moroccan mint tea. The tea, which is served after almost every meal is the biggest perpetrator because it is served with generous amounts of sugar cubes- “Let her drink it, she doesn’t need to be worrying about sugar at this age!” I don’t refuse the aforementioned food-how could I, that would just be rude. Let’s be honest, though, I don’t fare any better in the United States. Brownies and cookies are my downfall, not to mention my newfound comfort food discovered during finals week in college- self-serve frozen yogurt with any and every topping imaginable (cheesecake bites, anyone?).
With my family’s medical history and a long list of future goals, including the chance to Read the full story
The way Lebanese cuisine should be.
By Fayeruz Regan
Staff Writer
Recently I met a man who, after finding out I was Middle-Eastern, pressed his palms together as if in prayer. “You must try Carnival,” he decreed, waving his hands before me. For over 25 years, this family-owned Lebanese restaurant has been giving Los Angeles an exotic dose of the Orient. Unlike glorified kabob joints, the chefs painstakingly take the time to create labor-heavy dishes. Whether brewing their own rose water for desserts or folding the dough for their spinach pies, they ensure that their menu offers real variety. Twenty-five years is plenty of time to build a reputation, and Carnival was packed with so many jovial families and twenty-somethings on dates, it made me think, “What recession?”
Carnival displays a rainbow of fresh garnishes that infuse life into every plate. Their produce comes straight from their local farmer’s market, and dishes are lovingly adorned with thin slivers of raw onion dusted with sumac. There were hot pink pickled radishes, parsley sprigs, lemon wedges, tomato slices chartreuse peppers and a variety of olives.
The generous pile of warm pita bread allowed us to tuck into the smoky grilled baba ganoush. The tabbouleh was fresh and crisp, as were the stuffed grape leaves. Both featured that tangy citrus-herb freshness, with just the right amount of lemon and olive oil. The hummus didn’t have the lemon-garlic Read the full story
Bon Dates (photo courtesy of www.sweetpillar.com)
Dates are all-natural dried fruits commonly known as “Nature’s Candy.” Although sweet, Medjool dates are very nutritional, topping the list for their antioxidant capacity by weight in comparison of other fruits and vegetables. In the midst of the cultural shift towards a healthier diet, dates have become increasingly popular in the mainstream public, but in the Middle East, where dates have been around for centuries, they have always been a staple of a Middle Eastern diet.
The Medjool date is the oldest known cultivated tree crop dating back more than 5,000 years. They have sustained the nomadic peoples of the Middle Eastern and North African desert. Ancient writings depict date palms growing in Egypt in the fifth century B.C. and have been found in clay jars in the tombs of Pharaohs, placed to give them sustenance in their trip to the afterworld.
An essential part of the holy month of Ramadan, a traditional Ramadan iftar table is not complete without a date and glass of water to start the breaking of fast.
Bon Dates (photo courtesy of www.sweetpillar.com)
With such a historical and religious significance coupled with its natural sweetness Read the full story
By Saad Fayed
About.com
Arak is a distilled alcoholic drink favored in the Middle East. Commonly used in social settings, the drink is famous for its potency, and the milky-white color it turns when water is added to it. Arak has a high alcohol content, so water and ice is almost always added, producing the drink nick-named, “the milk of lions,” in the Middle East.
What Does Arak Taste Like?
Arak is typically made from grapes, though dates, sugar, plums, figs, and molasses can be used depending on the region where it is made. Though Arak in its pure form is colorless, the clear liquid is aniseed-flavored. Aniseed is added to the distilled alcohol during the second of three distillation processes. The ratio of aniseed to alcohol can vary which results in different qualities of arak, but the strength of the drink usually falls Read the full story
By Saad Fayed
About.com
Baklava takes a lot of time to make. It’s sticky and gooey. You will get messy – that’s a given. But it is worth it. Baklava is such a dessert of passion. The passion it takes to make it, enjoying the sweet taste with each bite, makes it a dessert that is one of a kind.
Prep Time: 25 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
Preparation: Read the full story
By Saad Fayed
Courtesy of http://mideastfood.about.com
You will never experience a flavor better than a tagine. This chicken tagine recipe is perfect for beginners!
Ingredients:
Preparation: Read the full story
By Saad Fayed
Courtesy of http://mideastfood.about.com
Definition: Mezze is an appetizer or a spread of appetizers or small foods. Popular Middle Eastern mezze include baba ghannouj, hummus, samboosak, and salads like tabouleh. Olives and pickles are almost always included in a mezze spread.
Drinks are always served with the mezze and they are cold drinks. Alcohol is served with the spread in many countries, too.
Pronunciation: mez-ah
Alternate Spellings: mezzah, mezzeh, mezza
Published in The Independent Monitor August 2009 issue.
© 2009 The Independent Monitor.
Website By