YouTube
Instagram
Facebook
Twitter

ABEER NAJJAR

FOOD & LIFESTYLE

Skip to content

About
Food
- Recipes
Lifestyle
Travel
Musings

Tag: video

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…

Read More

Posts navigation

Previous Page Page 1 Page 2

Instagram

[BLOG POST] Thirst Trap-Ramadan Edition By popular demand, I’m sharing my recipe for Mint Lemonade. If you followed my stories while I was in Palestine, you know I had this drink any chance I could get. Head over to the blog to read about who I learned this recipe from and how to make it yourself! [link in bio] #itsiftarsomewhere

We’re halfway through the month of Ramadan and here are a few things on my mind today that I’m grateful for: •The ability to make boundaries and to not feel guilty for making them. •People in my life that make space for me to talk about my wildest dreams and vent about my hardest struggles, all love and no judgment. •Successfully not licking my fingers while shooting food photos and fasting. #ramadanreflections #ramadan

Everyone loves Fasooliya in my family. It’s a regular in all our kitchens and even the pickiest eaters ask for it. Sometimes we cook it with fresh green beans, other times we go with frozen. Cooked with meat or vegan-style. Served with rice or warm bread. Always with a side of olives-and chili peppers for the brave ones. Regardless of the variation, it will always be a dish in our comfort meal rotation. #itsiftarsomewhere

[BLOG POST] What dish only takes 5 ingredients, is vegan-friendly and is on our table almost every day in Ramadan? Sharing my recipe for Adas on the blog today! This is the most simple form of lentil soup and is a perfect canvas for you to adjust and dress up however you like. And it takes less than an hour to prepare and cook. Hope you all enjoy it! Ramadan Mubarak! [Link in Bio] #itsiftarsomewhere

Yesterday I was working on a lentil soup recipe, but then this happened. I woke up to find Mom had already been up for a while and carved an entire pot of squash and eggplant to make Mahshi. She soaked a bowl full of long grain rice, set it aside and looked at me tiredly and said “I need to lay down.” The third day of fasting for Ramadan and a jumbled caffeine schedule got to her. I insisted she go rest and thought to myself, “I’ll take care of the Mahshi.” I never made Mahshi on my own, but thought I’ve seen Mom make it enough times to handle it on my own. It’s always a communal effort to carve, stuff, and cook Mahshi. Everyone’s hands are in it. But I knew if Mom woke up to find dinner was done, she’d be relieved. Even after all these years as a mother and now grandmother, she’s still always concerned whether everyone’s eaten and cooking what everyone loves. So I put my laptop away and got to cooking. I prepared the stuffing of rice and ground beef, heavily seasoned like Mom does, and got to stuffing the adorable vegetables. I covered them in a bath of tomato broth to simmer until cooked. Mom woke up from her nap, smelled the scent of the Mahshi and could tell it was almost done-a skill I’m still trying to master. She was proud to see I’d taken on the task and walked me through the final steps. She approved after having some for Iftar (breaking fast), but after a long day of fasting anything and everything is delicious! I’ll have to try my hand at it again just to be sure I can make it as good as Mom. I’m sharing how I made the Mahshi on my stories. I don’t have an exact recipe but will share the details best I can. Now back to that lentil soup recipe! #itsiftarsomewhere

Thank you to the supportive women behind @unsweetenedandunfiltered for having me as a guest on their podcast this past week! We talked about everything from food to exposure dollars to how Marie Kondo helped me prepare for Ramadan. Head to their profile for the full episode and shout out to all the real ones that listen to the entire thing because, well, ya girl can talk. ⤵️ @unsweetenedandunfiltered for the link to the full episode

[BLOG POST] How to Support Palestinian Date Farms in Ramadan At this point you’ve probably gotten a WhatsApp forward about brands of dates you shouldn’t support this Ramadan. So today I’m sharing how you can use your buying power to support brands sourcing their dates from Jericho, Palestine. Check out the blog post and share with your friends that are looking for ways to support Palestine this Ramadan. [link in bio] Shoutout to my friends at @ziyadbrand for spending time to tell me all about the work they’re doing in Palestine and generously gifting me a bunch of their Palestinian-sourced dates to try and review.

Thank you to our friends at @newsy for spending time with us to learn more about the #AprilisforArabFood movement and helping amplify our personal stories and connections to food during this month. Huge appreciation and congratulations to Deana and Nadia of @sweetpillarfood and Mai of @almondandfig for spearheading this hashtag and building so much community around it within the span of just 1 year. Thank you also to everyone that made our Chicago meet-up a success and shared space online and off during this month. Show some love on the @newsy IG post 💚 [full story link in bio] #aprilisforarabfood

My mother tells me stories of Sidi (my maternal grandfather) being a master of pickling. He preserved everything from olives to green beans to eggplant and everything in between. Whatever was abundant every season would get pickled in order to preserve it since refrigeration was limited and finding something out of season was impossible. No tomatoes in winter and no citrus in summer. Neighbors would bring their produce to Abu Odeh (Sidi) asking him to pickle it for them because they said it never turned out as delicious as his. When my mother and father were engaged, Siti (my paternal grandmother) would visit my mother’s home and insist that Sidi didn’t bother cooking a meal. She’d just ask for fresh bread, olive oil and a sampler of all the pickles Sidi had prepared and stocked in the pantry. Our pantry is always filled with a variety of pickles and preserves. Some homemade and some store-bought. But there’s rarely a meal served without being accompanied by some type of olives, pickles or shatta (fermented chili paste). One of my favorite comfort meals is a couple plates of different pickled products and lots of warm, toasted pita on the side. Just like Sidi used to serve up. This photo was taken right before one of those meals. A small plate of bitter olives that were pickled with lots of lemon and chili peppers alongside magdous-baby eggplant stuffed with garlic, nuts and shatta and preserved in olive oil. No time to wipe the edges of the plate or get the perfect shot because my mouth was watering. I think this is a meal Sidi would have approved of 💚 Allah Yirhamo #aprilisforarabfood

Follow My Blog!

Receive email notifications so you never miss a post!

Follow ABEER NAJJAR on WordPress.com

Popular Tags

abeersdayoff appetizer arab food breakfast chai dessert drinks events food fruit healthy lunch photography recipe salad supper club tea travel vegetarian video

About
Food
Lifestyle
Travel
Musings

YouTube
Instagram
Facebook
Twitter

Search for:

×

Post to

Cancel