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Abeer Najjar

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Travel Diary: Ramallah (Video)

  • by Abeer Najjar
  • Posted on December 21, 2015January 17, 2017

Last year was the first time I was back in Palestine since I was 3…

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  • Musings

Why I’m not waiting ’til 2016

  • by Abeer Najjar
  • Posted on December 10, 2015December 9, 2016

Although it’s only less than a month before many of us pledge to some type…

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  • Food

Mediterranean Artichoke Salad

  • by Abeer Najjar
  • Posted on March 4, 2015December 9, 2016

This winter does not seem to be ending anytime soon. And although I love winter…

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  • Food

Cancelled Flight French Toast

  • by Abeer Najjar
  • Posted on February 13, 2015December 9, 2016

If you read my last post on my recent trip to Los Angeles, you’d know…

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  • Lifestyle

Sunsets, Snowstorms, and the City of Angels

  • by Abeer Najjar
  • Posted on February 10, 2015January 17, 2017

I’ve been to California more times than I can count. I’ve mostly been to the…

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  • Food

Serious Cinnamon Rolls

  • by Abeer Najjar
  • Posted on January 11, 2015December 9, 2016

For the past few months, it seems like every day off I’ve had from my…

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  • Food

My First Supper Club Dinner

  • by Abeer Najjar
  • Posted on December 8, 2014January 17, 2017

After spending some needed time over the holidays with my family, I planned and prepared…

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Everyday is not a cooking adventure for me. Some days it’s a tuna melt for lunch and tuna quesadillas for dinner. Last week, I had cereal for the first time in years. Today, I had enough energy to try cooking something new. I watched some YouTube videos on Avgolemeno, a Greek chicken & lemon soup that gives all the old-school diner comfort vibes I needed. This soup only uses eggs as a thickener, so it worked for some of the dairy-free folks in my house. I added some peas for sweetness and sumac to intensify the sour bite of the soup. How’s everyone holding up? What meals are you finding soothing during these times? Doesn’t have to be fancy or labor-intensive. This is a shame-free zone. All the sourdough bakers and boxed mac-n-cheese lovers are welcome 💚
Cooking and sharing meals with people is one of the things that brings me the most joy. And while cooking with friends or having dinner parties is on the back burner, I’m especially heartbroken for so many in the restaurant industry being devastated by the effects of corona on our economy. Restaurants are shutting down, employees are losing hours/benefits and many are trying to survive on the business from delivery/take-out orders. I’m scared we’ll make it through this, but many of the people who built the restaurant industry we love to dine at, write and Instagram about won’t. My friend @e_zar has been very helpful in sharing how we can support our favorite local restaurants. One way he suggests is to purchase extra food that you can freeze for later. It inspired me to share this recipe-Ruz wa Laban, a rice and yogurt porridge style dish. It’s one of my favorite comfort meals and was the first meal I made with Mom upon arriving safely back to Chicago. For home cooks, this is an easy way to repurpose leftover rice. For those that order in more, add on an extra order of rice from your favorite spot and use it to make this a day or two later. We might not be able to share this meal all together right now, but I’m especially appreciative for the online community we have to lean on each other during these difficult times. Let’s not forget those in the food industry that take care of us in so many ways. And if you’re avoiding eating out at this time, consider buying gift cards from your favorite cafes and restaurants. Ruz wa Laban recipe in 🦠 Cooking Highlights. Hope you enjoy it as much as I do 💚
There’s so much overwhelming information currently coming at us and while it feels weird to post about food, it’s what feels the most normal right now. It’s a constant in my life and when everything starts to feel crazy, the kitchen is where I can recoup mentally. You all know I’m a huge fan of @nadiadiaspora, so no surprise this cabbage salad is becoming a regular for me. While many people are stocking up pantry and freezer items, it can be difficult to figure out what fresh foods to have on hand. Cabbage keeps well in the fridge and is in season (you’ll prob find it for a good price), so you might want to consider grabbing a few heads instead of delicate salad greens. If you don’t have fresh herbs, I’m sure you can substitute with dried. It’s hard to sit with uncertainty of what the future will be like for many of us, but that doesn’t mean we can’t take moments for self-care, reflection, prayer or whatever brings you calm. Let’s take care of ourselves, count our blessings and then lend our support to those that need it even more than us. Wash your hands, shred some cabbage and take it one day at a time. 💚
I intended to dedicate the month of March to sharing recipes and stories from some of the influential women in my life. I thought I’d make the best of women’s history month by leaning into the strength of my ancestors and sharing it with others the way I know best-through food. I planned some ideas and shot some recipes because I knew the month would be busy for me. And it started off that way, with the good kind of busy-the kind with friends, family and good weather that makes time fly. Then a few tough days got the best of my motivation. Blog posts, who? Before I knew it, we were well into March and I hadn’t followed through on something I was really excited for. At the same time, I let go of any guilt around taking care of me and honored my feelings. I knew when I was ready, it’d all come together. The other night, I had one of those talks with my mom that I didn’t know I needed. It helped me work through a lot of the things that were weighing down on me. The next day, she came home with this bag of foraged greens and herbs and it was the medicine my inner Siti needed. I grabbed my camera, she grabbed a small knife and some bowls and we got to work. I set out to reflect more in this month about the women who make me who I am and it’s playing out right in front of my eyes. Even in the form of a plastic bag full of foraged greens or long talks over tea that are only captured in my memory. Looking forward to sharing more about cooking these greens with Mom and other recipes that celebrate some of the women in my life during this month. I almost said “better late than never,” but per Mom’s advice the other night, it’s not late, the timing is just right. Just gotta trust it.
Doing teta things like learning to make my own shatta (fermented chili paste) is just another lesson in trusting the process. Our food traditions have wisdoms to them. For the anxious creative like myself, I’m reminded to embrace my own personal journey and to trust every stage of it. I’m taking my time and finding joy in the little things. Self-care isn’t always glamorous. Breaks aren’t always vacations with views. And growth to become a better version of ourselves often means mourning a part of ourselves we have to let go. Honor your process, whatever it is 💚
“They’re the foods that spark nostalgia. The dishes that bring memories back to life every time they are prepared. While some comfort foods fill a belly, these are the type that leave hearts full.” Read more about this unique Mlukhiyyah recipe, my family’s history with it and why it was so important for me to document. Buraniyyah | Mlukhiyyah Salad Full post and recipe on my blog AbeerNajjar.com [link in bio] 🌿
[BLOG POST] Buraniyyah | Mlukhiyyah Salad It might be an odd time to share a new recipe that has nothing to do with New Year’s appetizers or brunch. But these types of recipes are the ones becoming more important for me to document. And being able make this with my fellow Teta @antoniotahhan a few weeks ago only made this recipe more dear to my heart. We spent a rainy day in Baltimore eating, drinking tea, chatting and making this Mlukhiyyah salad that’s been passed down through the generations of my family. No fancy New Year’s plans or resolutions for me. Just reflections on how my path has led me to some beautiful humans and how thoughtful, honest connections has been one of my biggest blessings. To cherishing and honoring this blessing in the years to come. Thank you to @antoniotahhan for capturing these videos and photos while we made Buraniyyah in his kitchen. More about this dish, photos and the full recipe is now on my blog. [link in bio] 💚
Ghraybeh is on the short list of sweets I wouldn’t be able to pass up in an Arab bakery. It’s up there with Knafeh and Qatayif. As a kid, the classic “S” shape of Ghraybeh made it easy for me to identify when we were offered sweets at someone’s home or when I was at the neighborhood Arab bakery with my parents and the owners insisted I choose a cookie to eat while my parents shopped. I won’t front like I spend days preparing cookies and desserts around the holidays. Even during Eid, I dedicate more time to cooking than baking, because honestly I’m more confident preparing a dinner spread than measuring precise ingredients for cookies. But my dear friend Mai’s Ghraybeh reminded me of a little piece of my childhood and inspired me to recreate them myself. We usually have Christmas dinner with extended family, so it was the perfect opportunity to dedicate my time to baking and Mai’s simple recipe and tips made it a joy. Mai and I connected through our shared love for food, storytelling and Palestine. Despite the similarities between our families and culture, she’s taught me so much about Palestinian food and tradition. She makes me appreciate the complexity of Palestinian culture and shows the importance to make space for all our different experiences. I’m grateful for all the work she puts into sharing her food in such a thoughtful and honest way! Wishing everyone a beautiful holiday season filled with good food and love ✨
Had a slow Saturday morning sipping my coffee and catching up with those that are close to my heart, but often far in physical distance. It made me reflect on the relationships we have with people that we might’ve never crossed paths with before the internet and smart phones. I’ve put a ridiculous pressure on myself to reduce my screen time, but lately I’m shifting my focus from how much time I spend on my phone to what I’m actually spending that time on. I try to put my phone away and be present with others, pick up a book rather than read something on my phone. But I’m also releasing the shame or guilt I feel about having hours dedicated to texts/calls that keep me connected to those I love. Sometimes all I need is to unplug and sometimes I need that person who knows me too well to send that meme or voice note or text to make my day. It’s a balance I don’t have figured out yet, but I’ll keep trying. This breakfast was inspired by a beautiful human I’ve been able to connect with through IG. Though we haven’t ever met, @nadiadiaspora and I have shared great conversations about food, family and culture. I’ve been eyeing Nadia’s Palestinian Eggs & Labneh recipe for a minute and finally got around to making it a few weeks back. And it did not disappoint! I subbed roasted tomatoes with leftover Bandora Maqliyyah I had and only had dried mint on hand for the labneh. Nadia’s videos are so playful and their approach to food is simple and motivating for those who don’t cook much! Highly recommend checking out their IG TV for some beautifully produced videos and mouth-watering recipes. Sahtein!

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