That Translator Can Cook: Maftoul
In Arabic, the word “maftoul” comes from the root “fa-ta-la”, meaning to twist or to roll, which is how maftoul is made…
That Translator Can Cook: Sumagiyya
While sumagiyya is made throughout the Levant (Syria, Lebanon, Jordan, and Palestine), it is a Gazan staple…
That Translator Can Cook: Halva
Halva’s origin is somewhat murky; “Some scholars have suggested it originated near Byzantium, now Istanbul, some time before the 12th century, while others believe it dates back all the way to 3000 B.C.E.”…
That Translator Can Cook: Malfouf (Stuffed Cabbage)
A lot of people don’t like cabbage because it stinks when you cook it, but cabbage is good for you…
That Translator Can Cook: Mombar
There are many similar yet distinct ways of stuffing sausage across North Africa and Southwest Asia…
That Translator Can Cook: Mutabbaq
Mutabar (muta meaning ‘egg’ and bar meaning ‘roti’) is the original name of this dish, but I’m not quite sure which language it is…
That Translator Can Cook: Fattoush
Fattoush is a Levantine (Syria, Lebanon, Jordan, and Palestine) specialty that is very light and healthy; scarf down platefuls of it at a time…
That Translator Can Cook: Maqluba
While the maqluba recipe can be found in a thirteenth-century Baghdad cookbook, it is mainly considered to be a Palestinian specialty…
That Translator Can Cook: Barazek
Barazek are considered a Syrian specialty, but some say that barazek actually came from Turkey…
That Translator Can Cook: Kousa Mahshi
I don’t really make this dish much in the US because the zucchinis and eggplants are not the right size for this dish…
That Translator Can Cook: Masoob
Masoob, also known as malikia in Yemen, is a breakfast and dessert (depending on personal preferences) that is popular in the Arabian Peninsula…
That Translator Can Cook: Zibdiyat Gambari
Zibdiyat gambari is a traditional Gazan stew, which is not surprising given Gaza’s geographic location, though seafood is not as abundant as it used to be because of the Israeli occupation…
That Translator Can Cook: Mujaddara
The word “mujaddara” means “pockmarked” in Arabic, which I’m guessing is due mujaddara’s appearance…
That Translator Can Cook: Lahm bi Ajeen/Sfiha
Lahm bi ajeen (lit. ‘meat with dough’) and sfiha seem to be almost the same recipe, except I see lahm bi ajeen is typically flat whereas sfiha’s corners tend to be pinched together…
That Translator Can Cook: Manakish
Manakish is also called “mana’ish” or “man’oushe”: man’oushe is the singular and mana’ish/ manakish is the plural…
That Translator Can Cook: Falafel vs. Ta’ameya
There is a heated debate concerning falafel: which is the best, ta’ameya or falafel? (Ta’ameya is the Egyptian name for its version of falafel that uses fava beans instead of garbanzo beans.)
That Translator Can Cook: Kunafeh
When and where kunafeh originated: it is agreed that it was invented either in the 10th century or the 15th century, but some say it originated in Egypt or the Umayyad Empire and others say it originated in Nablus, Palestine.
That Translator Can Cook: Bourek
Bourek originated from the Turkish pastry börek, as did the Tunisian brik that I’ve written about before…
That Translator Can Cook: Margat Bamya
A lot of the dishes that Iraqis cook today are quite similar to the ones that people cooked in ancient Mesopotamia and medieval times…
That Translator Can Cook: Shakshuka
Shakshuka in Arabic basically means “all shook up,” and in some variants of it, the meaning is more literal than in other variants…