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Arabic Food and Arab Hospitality


© Aida Hasan
Page 3

Jul 30, 1999


With the variety, robust flavor and exoticness of Arabic cooking, it is a shame that it is still relatively unknown to the majority of people. Good Arabic food, combined with traditional Arab hospitality, can be a wonderful dining experience.

(Some information was borrowed from the following three cook books: A Taste of Lebanon, by Mary Salloum; Lebanese Cuisine, by Madelain Farah; and From the Lands of Figs and Olives, by Habeeb Salloum and James Peters which I highly recommend.)

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Here's the follow-up discussion on this article: View all related messages
10.   Mar 2, 2006 8:20 AM
Hi I was just wondering...is this dish African related? Please reply to me at sj_howden_1@hotmail.com! Thanks for your cooperation and have a great day! ...

-- posted by sj_howden
9.   Mar 2, 2006 8:16 AM
Hi everyone! I am doing a middle school (jr. high) project on Africa and it's countrys. One of my assignments is to create a recipe book with African reipies! If ANY ONE has any African recipes that t ...

-- posted by sj_howden
8.   Apr 17, 2004 1:23 PM
I was in Bahrain about 10 years ago and I had a dish that was chicken in some kind of yogurt/cucumber (maybe) sauce wrapped in flat bread. It was great. I cannot remember what it was called. Do you kn ...

-- posted by w_lynn
7.   Jan 16, 2004 3:40 PM
GARLIC SAUCE:
4 cloves garlic
1/2 cup lemon -- juice
1 tablespoon mayonnaise
1 tablespoon olive oil
1 small potato -- boi ...

-- posted by suzyq32482
6.   Dec 9, 1999 9:16 AM
Thank you so much for the recipe for toom. I have not tried it yet, but I will soon. Thank you so much for looking it up for me.

Judy ...

-- posted by jgulle



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