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Did You Know: Food History - Arab Levant

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Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 9, 2019
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Mangia Bene

The Preserved Lamb Fat of the Arabs
Qawrama is the name of a preserved lamb fat--known as a kind of duhniyāt--a fat or grease used for cooking in Lebanese and Syrian dishes, and the name of a dish of mutton or beef cut into small pieces and braised with lots of onions and tomatoes...

 

What is a Meze?
Nearly every Middle Eastern or Mediterranean cookbook I’ve ever looked at understandably describes the Middle and Near Eastern and North African mazza or meze or mezze as “appetizers...

 

On Shish Kebabs
Who has never heard of shish kebab? In Turkish, shish kebab, literally means “gobbets of meat roasted on a spit or skewers...

 

Fishing off Egypt and Syria in Medieval Times and Today
Following the littoral to the east along the North African coast from Tunisia, we do not meet any significant fishing activity until we reach the coast of Egypt...

 

Famous Everyday Dishes from the Medieval Arab World
If today we can say that hamburgers, hot dogs, and pizza are famous everyday dishes in America, the same can be discovered for the medieval Islamic Arab world during its golden age...

 

The Crusaders and the Diffusion of Foods
Food writers, and some scholars as well, have for years popularized the idea that returning Crusaders were responsible for the appearance of this or that food in Christian Europe during the Middle Ages...

 

Freekeh - Farik - Green Wheat
Farīk (ﻔﺭﻴﻚ), the classical Arabic spelling, but known in colloquial Arabic from Syria to Algeria as fireek, freekeh, freeky, or freek is an immature hard wheat (durum wheat or semolina, Triticum turgidum var...

 


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