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Abeer Najjar

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Food

Golden Milk Chai

by Abeer Najjar
Posted on December 17, 2016February 11, 2018

‘Tis the season for holiday lattes with extra whip and creamy hot chocolate with marshmallows…

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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!

For my birthday, I made a promise to continue my path towards honoring myself. Since then my focus has been building habits that support my physical and mental wellness. Many things moved to the back burner, and I’m fine with that. One step at a time, I want to normalize caring for myself. I want it to be foundational and habitual. So when my plate gets fuller, I don’t lose touch with it. As Chicago winter creeps in, I know building productive work habits will be my new challenge. While being able to work from home is a luxury in many ways, it can be hard to stay motivated and inspired. While I started planning out ideas and projects I wanted to focus on, a little blessing fell into my lap in the form of a partnership with @the.wing, and it couldn’t have come at a better time. My first experience with @the.wing was curating and cooking the menu for a Ramadan event they held at their NY location in 2018. While I didn’t get to experience all they had to offer during my short stay, I will never forget the fun I had that night. The staff was supportive, genuine and welcoming. It was one of my favorite experiences as a chef. While I lean into the food writing side of my career more, I’m really excited to experience the space as a member and nurture my work and creativity. This past week lots of things piled up and my anxiety skyrocketed. Normally, I would’ve just cancelled everything. It was hard, but I stayed dedicated to the new habits I promised myself I would, while also taking breaks when I needed. My anxiety kicked during my first visit to @the.wing like I was the new kid in the class. Despite that, I showed up for myself. The nerves began to lessen as I was greeted with the welcoming smiles of the supportive staff I remember from my first Wing experience. I got work done alongside friends and felt proud I was giving my work the care and attention it deserves. As part of my partnership, I’ll be a member for the next few months and sharing my experience with you all. This is all really new to me, but I’m excited to see what this brings. Here’s to taking things one step at a time, showing up and continuing a path of honoring myself. #notwaitingtil2020

Khubayzah [خبيزة] is one of those greens I only saw my mom cook when she was able to find them foraging. It’s a delicate and beautiful green from the mallow family that we’ve seen less and less of in Chicago. It’s been years since I saw it in our kitchen and quite honestly, I didn’t know the taste of them or how to prepare them because I was so young the last time I saw Mom cook them. A few weeks back I saw IG stories of my dear friend Lubna’s mother foraging an insane amount of khubayzah they stumbled upon in NY. I messaged her saying that’s exactly what Mom would be doing if she discovered all that khubayzah. A few days later a box arrived at my home and I assumed they were @lulusgourmetcrackers. I ripped open the box and I was surprised with a huge bag of greens and instantly knew what it was! She had carefully packed a huge bag of khubayzah for my mom and I and sent it all the way from NY to Chicago (with some crackers too, of course). Mom’s eyes lit up when she saw them and before I could even text LuLu to say thank you, Mom started chopping them up and heating a pan! She sautéed them in olive oil and onions until they wilted a bit, then flavored them with chopped dill, salt and pepper and a spoonful of fresh dakkah (not traditional, but mom mixes it up a bit). It stewed for about half an hour as mom carefully watched over them, adding splashes of water periodically so the greens didn’t dry and burn. She served up a massive bowl for us to share with lots of fresh lemon on the side. The khubayzah was mild and earthy with a slight bitter note, but the lemon juice cut that and made the greens sing. I instantly knew why my mom cherished these greens so much now. I’ve connected with some real ones on this platform. Some that I haven’t even met in real life, but are family now. People that will not hesitate to pack a box of foraged goods to share a meal despite the distance. People that will send voice notes and photos to explain how to make an endangered recipe in order to keep it alive. The diaspora life is bittersweet, but maybe boxes of greens and DM conversations are our sparks of joy while we figure it all out. Grateful for all of it 💚

My favorite Scorpio in her happy place | Happy Birthday Queen 💚

catching some shade and my breath after walking the old city gates || 2018 palestine archives #abeertravels

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