Egyptian Comedic Novel Captures Dark Tale of Bedouin Migrants
Saliha Haddad reviews the third novel in English translation by Egyptian writer Hamdi Abu Golayyel.
Adafina Brings Alive Childhood Memories from Tangier
Writer Yaëlle Azagury recalls childhood lessons she learned from her mother’s adafina, a special dish for Shabbat.
Conversations on Food and Race with Andy Shallal
Washington DC’s artist-entrepreneur-philanthropist (and one-time mayoral candidate) Andy Shallal dishes on matters of hunger and racism.
Medieval Egyptian and Modern Iraqi Recipes for Ramadan
Distinguished cookery author Nawal Nasrallah recommends three recipes to help hydrate and eat during the month of fasting.
Abū Ḥamza’s Bread
In which Philip Grant muses on Ibn Sayyār al-Warrāq’s tenth century cookbook, “Kitāb aṭ-Ṭabīkh” and cooking and baking 12 centuries later.
On the Streets of Santiago: a Culture of Wine and Empanadas
Contributing editor Francisco Letelier writes from the streets of Chile’s capital where the future is just beginning.
Not Just Any Rice: Persian Kateh over Chelo
Maryam Mortaz, in a translation by Salar Abdoh, remembers the favored rice of her Iranian childhood.
Recipe for a Good Life: a Poem
British Iranian sound artist Fari Bradley has sorted out the important things in life.
Food in Palestine: Five Videos From Nasser Atta
A Palestinian journalist passionate about depicting life across the country, Nasser Atta shares with TMR five food videos.
Torsheedeh: The Significance of Being a Sour Iranian Woman
Parisa Parnian aka the Savage Muse of Los Angeles, recalls the moment of her youthful liberation.
Green Almonds in Ramallah
Palestinian-Californian cook and author Wafa Shami ecstatically recalls the youthful joy of eating green almonds.
Ma’moul: Toward a Philosophy of Food
Bethlehem chef and writer Fadi Kattan muses on the philosophy of food and faith, choosing local tradition over religion.