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Abeer Najjar

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Homemade Chai Tea

  • by Abeer Najjar
  • Posted on November 3, 2014January 17, 2017

If you’ve ever been to Chicago, you know the weather can be a little…confused. The plus side-you…

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  • Food

Wild Purslane Salad

  • by Abeer Najjar
  • Posted on August 21, 2014September 17, 2015

We’re taking a cruise or running errands. We pass a park, forest preserve, or alley,…

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  • Food

Summer Garden Pesto

  • by Abeer Najjar
  • Posted on August 8, 2014July 8, 2019

Summer is winding down, but our garden is still flourishing. Herbs like basil and mint…

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  • Food

Bandora Maqlīyya | Spicy Stewed Tomatoes

  • by Abeer Najjar
  • Posted on April 14, 2014November 30, 2017

Spicy Stewed Tomatoes, better known as Bandora Maqlīyya, is a classic dish I grew up eating and…

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  • Musings

Welcome!

  • by Abeer Najjar
  • Posted on April 9, 2014January 17, 2017

I’m so excited to be launching this blog and having the opportunity to share what…

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I never understood when people said they were sad to see Ramadan end. I get it now. I found peace, contentment and love I didn’t know my heart was capable of. A bittersweet farewell, Alhamdulilah. Eid Mubarak 💚
It’s halfway through Ramadan, weeks into quarantine and many of us have probably already reached the point of not wanting to cook another recipe. That’s definitely my vibe at least. So trust that I kept that in mind when I partnered with my friends at @ziyadbrand to share this Labna Icebox Cake recipe. It’s a refreshing dessert that works perfectly for Ramadan nights and for Mother’s Day weekend. No baking involved and an easy treat to drop off to a special mama in your life. Find the recipe below and more step-by-step directions in my stories. #ziyadbrand #ramadanwithziyad Labna Icebox Cake: Time: 30 minutes + 4 hours for chilling | Serves 9-12 Ingredients: 1-16oz container Ziyad Labna 1 package Ziyad tea biscuits 1 cup (5 ounces) dried figs, chopped 1 1/2 cups heavy cream 1/2 cup sugar (split into 1/4 cups) 6 ounces fresh raspberries 1/4 cup almonds, chopped additional fruit for garnish To prepare the cake components: In a large bowl, combine the heavy cream and 1/4 cup sugar and whip to stiff peaks using an electric mixer. In another bowl, whip the labna and 1/4 cup sugar using a whisk or electric mixer, until softened. Gently fold in 1/3 of the whipped cream to the labna mixture. Keep the remaining whipped cream chilled for use later. To build the cake: In an 8x8 casserole dish, start with spreading a thin layer of a few spoons of the labna mixture at the bottom of the dish. Lay down an even layer of tea biscuits, about 12 biscuits should fit. Spread about half of the whipped labna on top of the tea biscuits. Sprinkle the chopped figs onto the labna. Create a second layer of tea biscuits and gently press them down into the labna and fig layers. Spread the remaining half of the whipped labna over the tea biscuits. Sprinkle the raspberries onto the labna. Lay down a final layer of tea biscuits and gently press them into the labna and raspberry layers. Top the tea biscuit layer with the remaining whipped cream and evenly spread it as a final layer to the cake. Cover the cake and store it in the fridge to set for at least 4 hours and up to overnight. When ready to serve, garnish with chopped almonds and additional fresh fruit. Slice and enjoy!
mint lemonade in the motherland sunshine | palestine archives recipe on AbeerNajjar.com 🍋
I haven’t been cooking much. Some days cooking is just not as therapeutic as I want it to be. Add the pressure to create and the fluctuating anxiety I feel from social media and there’s no way I’m delving into some complex recipe. Those days I’m fine with the simpler meals-a bowl of fresh rice, warm bread with olive oil and a cup of tea. I’ve battled with the fear that my passion for food would just one day vanish. And especially once I made food my career, the fear became more dooming. Who would I be if I wasn’t doing food? I’m confronting that fear more than ever now and to be honest, I’m not trippin like I used to. If this time is teaching me anything it’s that we’re more than our jobs, more than our hobbies, and productivity doesn’t equal passion. When I haven’t felt like cooking or writing about food, I’ve given myself permission to explore other things that bring me comfort or joy. I’m surprisingly enjoying working out and reading more than I ever did. But I’ve especially enjoyed going through old photos and asking my mom the stories behind them. Listening to her narrate days of her life that she might’ve never spoken about and getting lost in imagining a different time, a different world than what we’re living today. The stories are sometimes uplifting, sometimes sad, but never not inspiring. They remind me of our strength and why our stories are worth telling. They reinforce why I do what I do and why it’s more than “just food.” It’s kind of funny how taking a break from food delicately leads me back to why it’s so dear to me. Let go of the pressure to force things and it’ll all work out exactly how it’s supposed to. Get your rest, stay home and take it one day at a time 💚
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 💚

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