Arabic is an evolution from the ancient language of Aramaic and made its first recorded document in 512 AD. It does bear similarities to the ancient Aramaic language, but is decidedly different and much more widely spoken. It is interesting to note that though closely associated with Islam, the Arabic language actually predates it.

The Middle East and North Africa are the traditional homes to the Arabic language. Officially it is the state language in 25 countries and spoken by 420 million people all over the world. Here in the USA, Arabic is the fastest growing foreign language and the 7th most common language in households. Of course there are unique dialects in each country and region and a modern version and a liturgical / classical version. The Egyptian dialect tends to be the most commonly understood version across the Arab region due to the film and music production powerhouses of Cairo and Alexandria. The long standing trend setters of the region. Through Cooking Up Arabic you’ll enjoy learning the ancient history and the present connections of each recipe you prepare.  

Roz Bel Khalt’a

Can you imagine the smell of toasted almonds (or whatever nut you like to toast)? This is so fragrant you will eat it for the smells alone! But it’s really delicious too.

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Katayef is a sought after treat every day after Iftar during the fasting holiday of Ramadan. It’s not as sweet as American sweets, which makes it – like – a healthier option, right?

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This is no ordinary brioche. If you are a bread eater, this is a treat and you won’t want to wait until next Easter to make this!

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Koshari is like the quintessential comfort food of Egypt. Cozy up with this recipe and a good movie like The Yacoubian Building.

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Comfort food for most families in the Middle East. In Egypt we call this Messa’aa. In other Middle Eastern countries it is called Moussaka. Whatever you call it – it is delicious!

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Somewhere between salt & vinegar chips and classic pot roast, this recipe is a family favorite that will inspire new conversations.

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