Fig & Olive (The Culinary Issue) FW23

LETTER FROM THE EDITOR

Asalamu Alaikum Fig & Olive Readers,

There's an undeniable power in the realm of food, a force that transcends sustenance and has evolved into a culture of its own. For me, it's a cultural tapestry that weaves together individuals from diverse backgrounds, uniting both the differing and the familiar. The memories we share over food, whether it's swapping homemade meals with a kindergarten classmate or hosting supper clubs to share a culinary heritage that will make someone's taste buds explode, underscore the unifying nature of the culinary culture.

Growing up, I always stood beside my mother in the kitchen, practically glued to her. She would cook better than anyone I'd seen (still true to this day). Nothing amazed me more than seeing her turn a bag of groceries into something that would seat the entire family together around a table. I quickly picked up cooking and baking, studying my mother's moves and following her around the kitchen. In my life, food has always held a central place—a necessity for survival, undoubtedly, but also a dynamic force that seemed to intertwine with my interests. From exploring the intricacies of restaurant design to cooking a handful of recipes for this very magazine, my culinary journey has been as diverse as the flavors I've encountered.

This issue of Fig & Olive fills me with excitement and joy as we delve into themes of togetherness and culture. Our team has worked passionately to bring you a mouth-watering new issue that mirrors the richness and diversity found in the culinary traditions of the MENA and Muslim cultures. I am proud to present this issue to you, and I sincerely hope that it not only satisfies your appetite but also sparks meaningful conversations and connections around the shared cul ture of food.

Sincerely,

behind the cover

Celebrating the rich cultures of Muslim and MENA Culinary Arts, this edition of Fig & Olive was a feast for the senses with a multitude of mouthwatering recipes submitted. The challenge lay in selecting one that truly encapsulated the essence of our culinary journey. This cover represents a symbol of unity, community and a nostalgic

shared joy that can remind us of childhood through a simple treat—blondies. Within this visual narrative, we illustrate a tale of community, inviting diverse individuals to gather around the simple yet profound pleasure of Azalea Afendi's Browned Butter White Coffee Blondies. As you delve into the pages that follow, savor not just the flavors but the stories that make each recipe a cherished thread in the rich fabric of culinary heritage.

PHOTO: NORAH ALDOSSARY @NRAZEI

DESIGN:

SADDQA BAHIDRAH @SADDQA

FIG & OLIVE STAFF

SADDQA

BAHIDRAH

EDITOR-IN-CHIEF CREATIVE DIRECTOR SPREAD DESIGNER

L.T.

MANAGING EDITOR SPREAD DESIGNER

LAIBA SARWAR

EDITOR SPREAD DESIGNER

NORAH ALDOSSARY

PHOTOGRAPHER

NATAYA SUBOWO

WRITER

FIG &

RECIPE BY SADDQA BAHIDRAH

JOUDIE KALLA

MAKING PALESTINIAN FOOD A PART OF THE CONVERSATION

MAKLOUBEH

RECIPE BY JOUDIE KALLA

OLIVE TREES OF JEMMA'IN

PHOTOGRAPHY BY ZACH HUSSEIN

HIRA MOHSIN

UTILIZES PAKISTAN AS A SOURCE FOR CULINARY ENDEAVORS

DATE STICKY BUNS

RECIPE BY HIRA MOHSIN

A TO Z GUIDE

OF MUSLIM AND MENA CUISINE

MUNA ALFADEL

PAINTINGS BY MUNA ALFADEL

HAMZA GULZAR

COMBINES THE ART OF CINEMATOGRAPHY WITH CULINARY

OLIVE OIL CHOC.

CHIP COOKIES

RECIPE BY HAMZA GULZAR

SAMI TAMIMI

TAKING THE UNORTHODOX CULINARY PATH

CHICKEN MUSAKHAN

RECIPE BY SAMI TAMIMI

AZALEA AFENDI

INTERVIEW WITH AZALEA

BROWNED BUTTER BLONDIES

RECIPE BY AZALEA AFENDI

COOKING WITH NAFHAN

DISHES BY NAFHAN NURUL QODRI

KOLKATA CHAI CO.

PHOTOGRAPHY BY AYMAN SIAM

JACK DADIAN

INTERVIEW WITH JACK

CHOBAN SALAD

RECIPE BY JACK DADIAN

FOR THE DOUGH

1 ¼ cups (180 g) all-purpose flour

¼ cup (50 g) granulated sugar

¼ teaspoon salt

½ cup (1 stick/115 g) cold butter, cut into small cubes

1 large egg

½ teaspoon almond extract

FOR THE filling

6 tablespoons (85g) unsalted butter, at room temperature

1/2 cup (99g) granulated sugar

1/4 teaspoon table salt

1 cup (96g) almond flour

3 tablespoons (23g) all-purpose flour

1 large egg, at room temperature

2 teaspoons almond extract

for the topping

1 cup (240 g) of heavy whipping cream

2 tablespoons (25 g) of granulated sugar

2 tablespoons (28 g) of extra virgin olive oil

1 cup (250 g) of fresh figs (halved)

fig & Olive tarts

In the Quran, a chapter named Surah Al Tin, meaning "The Chapter of the Fig," highlights the significance of figs and olives in Muslim cultures. These tarts are inspired by Hamza Gulzar's delightful tarts featured on his Instagram page @boybawarchi. Discover the subtle connections between spirituality and flavors as we present our Fig and Olive Tarts.

STAGE 1

For the mini tart crust, blend together the flour, sugar, and salt. Add the cold butter and pulse or cut with pastry cutter or fork until it turns into a crumbly texture, resembling coarse meal. Now, add the egg and almond extract to the mix, mixing until the dough starts to come together, 10-15 seconds will do. It's key not to overmix; aim for a crumbly texture with noticeable clumps. Check by pressing a piece between your thumbs—it should stick without feeling overly dry. Transfer the dough onto a lightly floured surface, molding it into a ball that comes together without any stickiness. Flatten the ball slightly to form a thick disc, wrap it snugly in plastic, and let it chill in the refrigerator for about an hour.

When you're ready to roll (literally), let the dough soften on the counter for a few minutes. Roll it out on a lightly floured surface into small 5 inch circles. Gently drape it into your mini tart pans or cupcake tins, ensuring a snug fit. Trim the edges of the pastry using a sharp knife.

Preheat the oven to 375°F (190°C). Bake for 20 minutes, be careful not to overbake, you will bake them for more later on.

STAGE 2

For the almond frangipane filling, in a medium bowl or the bowl of a stand mixer, beat together the butter, sugar, and salt until pale and fluffy, about 1 minute on medium speed. Stir in the flours, egg, and almond flavoring. Mix until just combined. Fill tart shells and bake the frangipane filled tarts until it’s golden brown and smells nutty.

For the olive oil whipped cream topping, chill a large mixing bowl and whisk attachment in the freezer for about 10-15 minutes. Pour the heavy cream and sugar into the chilled mixing bowl. Using an electric mixer, beat the mixture on medium-high speed for about 1-2 minutes until the cream starts to thicken. With the mixer still running, slowly pour in the olive oil. Continue to beat the mixture for another 2-3 minutes until stiff peaks form and the whipped cream is light and fluffy. The final step is to assemble your tarts as shown in the picture!

2.5 hours

Serves 6-8

Stage 1

Preparation - 30 minutes

Resting - 1 hour

Cooking - 20 minutes

Stage 2

Preparation - 30 minutes

Cooking - 10 minutes

joudie kalla

MAKING PALESTINIAN FOOD A PART OF THE CONVERSATION

WRITTEN BY: SADDQA BAHIDRAH

As we sat down to converse with Chef Joudie Kalla, the acclaimed Palestinian chef, the rich tapestry of her culinary journey unfolded, revealing a story intricately woven with cultural threads. Born in Syria, with a Palestinian upbringing in the United Kingdom & Qatar, Kalla's diverse background echoes through the vibrant flavors of her dishes, each one a testament to her commitment to preserving and celebrating her heritage.

Kalla's love for cooking began in her early years, starting her culinary journey at the age of 17. She embarked on a path that led her from Undergraduate and Masters to finally attending Leiths School of Food and Wine. In every step, she sought her parents' support, understanding that the stress of the kitchen required a strong foundation.

The unexpected success of her book, Palestine on a Plate: Memories from My Mother’s Kitchen showcased not just culinary prowess but a dedication to preserving the authenticity of her culture. "I did not expect the book to be as successful as it was," Kalla confessed, as we delved into her determination to keep "Palestine" in the title despite suggestions to the contrary. But, this conversation proved to be more than a summary of her Wikipedia page. We explored topics of community, activism, and a determination to serve authentic flavors. The view of food is emphasized– it’s not really about eating. “This is applied through different mediums like music, art, design, [and] movies. My medium is cooking” Kalla says.

With a social media following of over 200k on Instagram, Kalla's presence extends beyond the pages of her books. Her intent is clear: "I don’t want to be an influencer; I want to inspire!"

Kalla uses her platform not only to showcase her culinary creations but to inspire others to connect with their own cultural roots through cooking. Bella Hadid caught wind of Kalla’s Palestine on a Plate and it helped push the book out to even more people. Looked up to by much of the young er generation, Hadid has been able to magnify projects like Palestine on a Plate to further preserve Palestinian culture.

The heart of our conversation lies in Kalla's unwavering commitment to preserving her cultural heritage. Through her Supper Clubs, where diverse groups come together to share a love for food, Kalla creates an environment where the essence of her heritage is not just celebrated but shared. "I started doing supper clubs every month, 20-30 people that don’t know who [else] is coming. It’s a mix of every type of person, which is so nice," she described, highlighting the power of food to bring communities together. With a group so diverse, Kalla notes, it’s not always sunshine and rainbows. Sometimes, these dinners become a space for engaging in intellectual discussion and debates, raising uncomfortable questions and seeking information to become better educated on topics that people may not find other spaces to. In a world where the politics of her homeland often dominate conversations, Kalla's focus remains on preserving her culture and the stories embedded in each dish.

know what to say half the time.

I don't post things online to get more followers, I post things online to make people want to cook.

Saddqa bahidrah: With so much boldness, confidence and strength, you've also gained a large online presence, with over 200,000 followers on Instagram. What has your experience been like doing what you love with cooking, while still maintaining an online presence on social media and other platforms?

Joudie kalla: Honestly, I find it very difficult, I'm not going to lie to you, I think it's a really really difficult space to manuever. It started off as a picture with some comments, then sliding pictures, then little videos, then the videos became movies. Then you find yourself becoming a videographer. So I also don't post that much, because I don't really

I am happy that I can use my platform to educate people about what is happening right now. Food is not just about eating it's about erasure, cultural appropriation and things like that. So rather than just making Makloubeh, I want people to know why they should make it, where it came from, how it started, where it originated from. To really go into the depth of food, rather than just to taste something.

I hate the word "influencer," I don't want to influence people, I want to inspire! I don't know if inspirer is a word, but if it is that's what I want to be.

makloubeh

makloubeh is a traditional palestinian dish that consists of meat, rice, and fried vegetables placed in a pot - which is then flipped upside down when served - hence the name makloubeh , which translates literally as upside-down . we often make this dish for important events, such as eid, ramadan, and family birthdays as it is a labor of love. My whole family loves this dish - We make it in so many different ways but this is the version I like the most.

STAGE 1 ingredients

1kg (2 1/4 lb) lamb shoulder, cubed

2 onions, quartered

450ml (15 fluid oz) vegetable oil

3 aubergines, peeled in stripes, leaving some skin in tact, then sliced into 3cm (11⁄4 inch) rings

750g (1 lb 10 oz) basmati or Egyptian rice

3 teaspoons ground cinnamon

2 teaspoons black pepper

3 teaspoons salt

2 tablespoons olive oil

2 large buffalo tomatoes, sliced

1 tablespoon chopped parsley

150g (51⁄2oz) whole skinned, blanched and toasted almonds

150g (51⁄2oz) thick Greek yogurt

Salt

Put the lamb and onions in a saucepan, cover with water without stirring and then bring to the boil. Reduce the heat and simmer for 1 hour, covered with a lid. Remove any scum that appears on the surface and keep doing this until no more scum appears. Once the meat is cooked, remove it from the water but keep the water in the pan.

Heat the vegetable oil in a separate pan and shallow fry the aubergine for 3 minutes on each side, then drain on kitchen paper and season with salt. Tip the rice into a bowl, adding the cinnamon, pepper, salt and olive oil and mix well.

STAGE 2

Arrange the tomatoes in the base of a deep pan. Scatter a handful of rice over the tomatoes, layer half the lamb on top, followed by half the aubergine and then top with rice. Repeat this layering again, finishing with a layer of rice. Cover with the reserved lamb cooking water to about 3cm (11⁄4 inch) over the top and cover with a lid. Add a little more water if you don't have enough cooking water. Simmer over a medium-low heat for 30-40 minutes without stirring at all as you want the rice to be able to be tipped out in one piece once cooked, like a cake.

Leave to cool slightly, then place a plate bigger than the pan on top and carefully turn it over to turn out the makloubeh. Sprinkle with the parsley, toasted nuts and serve with yogurt, if liked.

2.5 hours

Serves 6-8

Stage 1

Preparation - 20 minutes

Cooking - 1 hour

Stage 2

Preparation - 30 minutes

Cooking - 40 minutes

Olive Trees of Jemma’in

Olive trees are an integral part of the Palestinian fabric. This industry is weaved into the very culture of the Palestinian people and becomes more than a financial source of capital. These trees carry the culture and history of a land that saw our Prophets.

Zach Hussein is the photographer behind these capitavating shots of the olive trees on his family's land.

"These photos are from my family's ancestral olive groves in the Palestinian village of Jemma’in. They are a huge part of the community. Every fall, the entire town is mobilized to pick the olives. The olives are used to make oil and soap and are often handmade by each family. It has been this way for hundreds of years."

Zach Hussein @zachhusseinvisual

hira mohsin

UTILIZES PAKISTAN AS A SOURCE FOR CULINARY ENDEAVORS

WRITTEN BY: NATAYA SUBOWO & SADDQA BAHIDRAH

Balancing your academic pursuits with external passions is something that many struggle with when embarking on adulthood. In a recent interview, we sat down with a remarkable individual who embodies the fusion of diverse cultural influences in their life. A nursing major with a passion for baking and cooking, Hira Mohsin, spoke about how she rediscovered her cultural roots. Through her culinary journey, she subconsciously entered a course of self discovery. The void that came from being born and raised in a separate country from her family’s heritage was mended through food and the transformative experiences that came from her travels to Pakistan.

Mohsin, whose family is originally from the Punjab region of Pakistan, shared her unique perspective on identity. Raised in America after her parents' migration, she’s navigated the delicate balance of preserving her cultural roots while embracing her American upbringing. Despite living in the US her whole life and considering it her home, she’s managed to keep a strong connection with Pakistani culture. She has regularly visited Pakistan and in the Summer of 2023, she had the chance to fully immerse herself in the vibrant flavors and traditions of the country. However, she acknowledges the paradoxical feeling of being both deeply connected and somewhat removed from your heritage, describing the feeling of longing for the familiarity of American life and the comforts of home. Now, instead of feeling pressured

by these emotions, she has decided to embrace and cherish these emotions. To Hira, her homesickness is a reminder of her growth and her ability to dive and explore her heritage, even when it feels challenging.

Hira Mohsin : My previous trip, I remember crying, missing avocado toast, it was really stupid, but this time around I was like “no, i'm not gonna do that i'm gonna eat a Paratha”, which is a type of flaky bread that we have for breakfast. I committed to completely just immerse myself into it even if I don't necessarily want to. In my mind, I kept saying “Ameri can Hira is not going to be present for this, whatever she wants, whatever she needs, we're not going to do that.” I got to try Ni hari, which is a very traditional Pakistani dish that I had never liked. But I had it because my aunt made it, and it put me into this trance. It was so beautiful and well cooked and it made me realize that I write off so many Pakistani foods that I end up missing out on.

"Food is a vital thing that everyone needs, you know, so why not just have a conversation about it?"

“Nursing, at its core, is about the care and well-being of patients, while baking often becomes a labor of love to share with friends and family.”

With such a rigorous schedule in nursing school, we asked how she manages to balance the time for both culinary endeavors and nursing school.

Hira Mohsin : It's a very, very hard program. I'm at about the halfway point of it right now, so I'm in clinicals 16 hours a week. I have lectures for 5 to 10 hours a week. I gave myself a grace period right now of not doing pop ups. I'm not gonna keep my commissions open, but I will keep baking and post on my Instagram occasion -

A pivotal moment for Hira was the opportunity to host a culturally enriching farmto-table event. What made this event truly extraordinary was the level of creative freedom and support she received. The farm's owners extended a remarkable offer: complete control over the menu and creative rights over every aspect of the event. Not a single penny had to come out of her pocket, a culinary dream come true. It was a situation that felt almost perfect, despite being demanding and challenging.

: This summer I was able to do a “Farm-to-table”, because I wasn't preoccupied with school. So I had a pop up, maybe two days before my semester started, and it was at Gateway Farms. They had reached out to me earlier in the summer and were like, we love what you do, we would love for you to be our chef, a host for a farm to table.

Four courses were meticulously crafted to showcase her artistry. The first course featured a rose garam masala kale salad , setting the tone with an infusion of flavors from her travels. The second course introduced a delightful twist, a zaluk focaccia bread seasoned with zaatar , encapsulating her cultural heritage. The third course delved deeper into her roots, presenting dal – lentils and rice, infused with cumin seeds, and the Persian dish: zarshak morg . The grand finale was a peri breast she had expertly prepared. Each course was a canvas to paint a cultural story.

Hira Mohsin : When I went to Pakistan, I wanted to make it a point of just learning and paying attention to the food that I was being given, you know, I've been going to Pakistan for years and it was never like that. It was never intentional when I ate, I wasn't really into food when I was younger like that. This time around, I wanted to know, I want to be aware of why I'm eating this and what I'm eating.”

This event became more than just a space to break bread, but also to share a culture with diverse flavors and traditions. It became a forum to curate foods that would transport the guests to the beautiful Pa kistan Hira had so endear ingly described.

how to roll your cinnamon buns

Plop out your ball of sweet dough onto a floured surface.

roll out your dough into a rectangu lar shape, being sure to keep an even thickness throughout the sheet of dough.

spread the cinnamon-cardamom date filling all over the sheet of dough.

roll your sheet of dough from the shortest side to ensure plenty of "swirls" in your buns.

once rolled into a log shape, cut the desired amount of buns, place on a baking

FOR THE DOUGH

¾ cup buttermilk

10 tablespoons of vegetable oil

1 large egg

1 ¼-oz. envelope active dry yeast (about 2 1⁄4 teaspoons)

3 cups (375 g) all purpose flour

1½ teaspoons kosher salt

¼ teaspoon baking soda

FOR THE filling

1 cup (packed; 180 g) Medjool dates

½ cup (packed; 100 g) dark brown sugar

2 tsp. ground cinnamon

2 teaspoons of ground cardamom

FOR THE icing

1 cup powdered sugar

1 teaspoon of ground cardamom

1 tsp. vanilla paste or extract

3 tablespoons of buttermilk

cinnamon-cardamom date sticky buns

Hira's recipe for these date sticky buns connects traditional spices found in many arab and pakistani diasporas; cardamom and cinnamon. it's a not so well known tip that dates go well with cardamom, and here it is applied deliciously!

STAGE 1

Mix ¾ cup of buttermilk with 6 tablespoons of vegetable oil in a small microwave-safe bowl (it's normal if it doesn't become completely smooth). Heat the mixture in the microwave using three 10-second bursts until it reaches a temperature close to body temperature. It should feel neither hot nor cold to the touch, and an instant-read thermometer should read around 98°. If you don't have a microwave, you can alternatively heat the mixture in a small saucepan over medium-low heat, stirring constantly, for approximately 1 minute.

Whisk 1 large egg, one ¼-oz. envelope active dry yeast (about 2¼ tsp.), and ¼ cup (packed; 50 g) dark brown sugar in a measuring glass to combine, then whisk into buttermilk mixture.

Combine the flour, salt, and baking soda in a mixing bowl with a whisk. Slowly mix in buttermilk mixture, until the mixture looks slightly undermixed with flour still in the bowl. Knead, pushing it away from you, then pulling it back toward you, until a smooth ball forms, about 3 minutes. The dough will grow silkier, tighter, and easier to work with as you knead. (Don’t be tempted to add flour; if dough is too sticky to work with, lightly oil your hands.)

Flatten the dough into an approximate 8-inch square. Fold the dough onto itself, creating an 8x4-inch rectangle. Then, slightly flatten it and fold it over once more, resulting in a 4-inch square. Roll out the dough again to an 8-inch square and repeat the folding process, returning to a 4-inch square. Pour 1 tablespoon of vegetable oil into a medium bowl, add the folded dough, ensuring it's coated. Cover the bowl tightly and refrigerate the dough until it doubles in volume, a minimum of 8 hours and up to 1 day.

STAGE 2

For the date filling, start by bringing 1½ cups of water to a boil in a small saucepan. Tear 1 cup (packed; 180 g) of Medjool dates in half, remove the pits, and discard them. Place the dates in a small bowl, pour hot water over them, and

3 hours

Serves 9

Stage 1

Preparation - 1 hour

Resting - 8-24 hours

Stage 2

Preparation - 15 minutes

let them soak until softened for approximately 10 minutes. Drain the dates and transfer them to a clean food processor, discarding the soaking liquid. Add 2 tablespoons of vegetable oil, 2 teaspoons of ground cinnamon, 2 tablespoons of cardamom, and the remaining ½ teaspoon of kosher salt. Purée the mixture, scraping down the sides as needed, until it becomes smooth, typically about 4 minutes. You should end up with approximately ½ cup of purée.

STAGE 3

It's time to assemble the buns! Follow the instructions on Page 17 and then continue.

Wrap the pan securely with foil (or use a domed lid if available) and position it in a warm, dry location. Allow the buns to rise until they have doubled in volume and exhibit a slow spring-back when gently poked, leaving only a small indentation. This process typically takes 1–1½ hours, but the duration may vary based on the warmth and humidity of your kitchen. In colder environments, you can opt to let the buns rise in a turned-off oven with its light on.

Position a rack in the middle of the oven and preheat to 350°. Bake the buns, still covered, until they are puffed, pale, and mostly set, which takes about 20 minutes. Remove the foil and continue baking until they turn golden brown. If you prefer a soft and squishy bun, this should take about 15 minutes, but for a more toasted bun, you can extend the baking time up to 25 minutes. Allow the buns to cool slightly before serving.

STAGE 4

For the icing, whisk 1 cup (125 g) powdered sugar, 1 tsp. vanilla paste or extract, 1 teaspoon of ground cardamom and remaining 3 Tbsp. buttermilk in a medium bowl to combine.

Apply icing generously to buns once slightly cooled, and serve!

3 hours

Serves 9

Stage 3

Preparation - 30 minutes

Resting - 20 minutes

Cooking - 20 minutes

Stage 4

Preparation - 15 minutes

Assembling - 5 minutes

Atayef

Small, stuffed pancakes commonly enjoyed during the holy month of Ramadan. They are filled with various sweet or savory fillings and then folded into half-moon shapes before being fried or baked.

cardamom

B is for baklava

A rich and sweet pastry made of layers of filo dough filled with nuts and sweetened with honey or syrup.

D is for dates

A spice commonly used in various cuisines in the Middle East & North Africa.

A fruit that grows on the palm trees in various Mid dle Eastern and North Af rican countries, used in many sweet dishes and eaten as a snack as well!

Grape leaves are commonly used in Middle Eastern and Mediterranean cuisine to make dishes like Dol ma. They are often stuffed with a mixture of rice, herbs, and sometimes meat, creating a flavorful and aromatic delicacy.

His for hummus

A creamy dip or spread made from chickpeas, tahi ni, lemon, and garlic.

I is for imam bayildi

A Turkish dish of eggplant stuffed with tomatoes, onions, and various seasonings.

A sweet, deep-fried dessert com mon in many South Asian cuisines and in the Middle East it goes by “Luqaimat.”

L is for labneh

A strained yogurt that is thick and creamy, often served with olive oil and herbs.

eggplant maqlouba grape leaves

A flavorful Arabic rice dish that typically includes layers of spiced rice, meat (such as lamb or en), and eggplant. The dish is then flipped upside

kebab

Skewered and grilled meat, often served with rice or flat

A type of flatbread that is a staple in South Asian and Mid

Okra stew, also known as "Bamia" in many Middle Eastern and North African cuisines, is a delicious and hearty dish made with tender okra pods cooked in a flavorful tomato-based sauce, often with meat or vegetables. It's a beloved traditional dish in the region.

maqlouba

includes chick upside

is for pita bread

A round, pocket bread often used to wrap various fillings, like shawarma and falafel.

A North African spice blend often used in Middle East-

Ras el Hanout is for shawarma

Q is for qahwa

Arabic coffee that is originated in Saudi Arabia and Yemen. Cultivated in the mountainous southern regions of Saudi: Jezan, Al Baha and Aseer.

T is for tagine

A North African stew, slowcooked in a distinctive clay pot of the same name.

A popular Middle Eastern street food made with slices of marinated meat served in a flatbread wrap.

is for vine leaves

Grape leaves used to wrap and stuff with a mixture of rice, herbs, and sometimes meat, a popular dish known

x is for xalwo

Xalwo is a sweet confection from Somali cuisine, also known as Halva. This treat is made from sug ar, cornstarch, and ghee, often flavored with car damom or other spices.

U is for Umm ali

An Egyptian bread pudding made with puff pastry, milk, and nuts.

is for Za'atar

A Middle Eastern spice blend made with dried herbs, sumac, sesame seeds, and salt, often used to season flatbreads and dips.

warbat

A Middle Eastern pastry made of layers of crispy phyllo dough filled with cream or custard.

yis for yogurt

A dairy product commonly used in Middle Eastern and South Asian cuisines as a base for sauces, marinades, and desserts.

the a to z guide to mena/muslim food

muna alfadel

Muna Al Fadel, a first generation Syrian artist, explores specific childhood memories with family members through her work, aiming to emphasize her Syrian cultural background.

In Arabic Breakfast Scene, she depicts a meal shared with her cousin. One she makes and shares every few months, noting that distance seperates her from her family. The act of preparing this meal "[has] become a ritual; almost systematic" Muna says. This piece holds the moment of bliss, nostalgia and love held by Al Fadel and her cousin right before indulging in the meal.

In Pomegranate, Al Fadel works to explore the nuance and the beauty of the fruit in a somewhat abstract and representational form. This piece is driven by memories of Al Fadel's childhood with her dad, who would spend hours preparing bowls of pomegerenate seeds for Al Fadel, her sisters and her cousins. Al Fadel recalls being in awe of the beauty of the fruit, a beauty she now associates with the love of her father. "This pomegerenate serves as a symbol of the love and dedication that Arab fathers have for their children, especially their daughters" Muna states.

arabic breakfast scene By Muna Alfadel

pomegrenate By Muna Alfadel

hamza gulzar

COMBINES THE ART OF CINEMATOGRAPHY WITH CULINARY

In the dynamic world of gastronomic creativity, the boundaries between culinary arts and filmmaking dissolve, giving rise to a visionary artist. Hamza Gulzar, a culinary enthusiast, intertwines a compelling narrative through his pastries and cinematic finesse. This journey explores the unexpected fusion of culinary mastery and storytelling that has garnered Hamza acclaim on social media.

"When I started baking, initially I just wanted to bake. I wanted to start a business," reflects Hamza. Fate had a different script in mind, steering him towards the intersection of baking and filmmaking. Born in the United States but deeply rooted in Pakistan, Hamza's culinary journey began in earnest during his return in 2015, with a dedicated focus on baking since 2018.

Hamza's approach unfolds as he blends two distinct realms: the delicate craft of pastry making and the cinematic allure of filmmaking. The fusion materialized as he pivoted from entrepreneurial aspirations to showcasing his creations on social media in a way he felt did the culinary work justice.

Saddqa Bahidrah : You're one of few people I've seen that connect culinary with filmmaking. Can you talk a bit about that and how you feel about it?

Hamza Gulzar : At first my goal was just to have a baking business and I tried to do that. I tried to sell baked goods. And, for me, this is also deeply intertwined with my faith. So it's also a spiritual journey, like any part of my life is. I always asked myself, what does Allah want for me? What is the path that I need to take to serve people as well? What is good for me in this world and the next world? So I tried to sell stuff initially and it wouldn't work out in the way I wanted to. My dad was seeing that I was taking these pictures and he thought they looked aesthetically pleasing in some way. He said, “you should try social media.” and I said, “no, not in a million years,” because I would be spending a lot of time editing, filming all these things. My mentality when I'm baking is, “I'll be competing locally”. When I'm filming, when I'm putting stuff on social media, that’s a worldwide competition. Technically, you're competing with so many more people. So in my mind, for me, it was not possible. But when I would put stuff out when I try to sell stuff, it wouldn't work out the way I wanted to. Eventually I was like, you know what, let me take my dad's advice.

"I got into this idea of how I can visually represent this thing as beautifully as pos sible," shares Hamza, underlining the cru cial role of presentation in the culinary world.

A self-taught artist, Hamza's mathematical pursuits took a backseat as he immersed himself in the realms of baking and filmmaking. His journey, marked by consistent dedication, collaborative endeavors with fellow pastry chefs, and an unwavering commitment, renders formal culinary schooling a mere footnote. Hamza's creative process defies conven tion, evolving as a fluid journey rather than a rigid blueprint. Drawing inspiration from diverse sources—movies, comments, or even dreams—Hamza underscores the sig nificance of staying receptive to creative stimuli. His philosophical approach, intricately entwined with his faith, acknowledges inspiration as a divine gift flowing through him.

Reflecting on the impact of his Paki stani upbringing, Hamza shares, mind gravitates towards providing for your people, creating nourishing and elemental foods, addressing the issues witnessed in Pakistan." It's not about replicating specific dishes; instead, Hamza's creations embody a philosophy shaped by cultural disparities and a desire to make a meaningful culinary contribution.

Saddqa Bahidrah : Your Instagram showcases a lot of creative projects. How do you go about creating each one? Where do you pull inspiration from and how do you take it to completion?

thing that brings these two people together. This inspired my video on this Lemon Tart that I made."

ingredients

1 cup (125 g) Farmer Ground FlourAll purpose

1/2 teaspoon baking powder

1/1 teaspoon baking soda

A pinch of salt

6 tablespoons Extra Virgin Olive oil

1/4 (50 g) cup granulated sugar

1 cup (220 g) brown sugar

1 egg

1/2 cup (85 g) chocolate, chopped or chips

Optional: Maldon Sea salt to finish!

notes!

- Farmer ground flour is a flour that is grown and milled in New York, you can find it in stores around Brooklyn as well as in Marlon & Daughters.

- When purchasing extra virgin olive oil, don't look for the most expensive, look for a bottle that specifically, and only, mentions "Harvest date" or pressed on. The date should not be much older than a year. Current bottles should have a harvest date of around November 2022.

olive oil chocolate chip cookies

The goal of this recipe is not to follow instruction - but to think differently about food and its role in nourishing us. How it connects us to the land, the people that provide it, and our faith. For this, I implore you to find your ingredients in local shops that support local farmers. Not too far from Pratt Institute, a shop by the name of Marlon & Daughters will have all the ingredients you need to create this recipe (aside from the sugar). In their store, you will find flour that is grown and milled in New York, along with other ingredients that are sourced from within the state. The flavor fresh ingredients give will be incomparable.

STAGE 1

1. Combine flour, baking powder, baking soda, salt in a bowl and whisk to combine.

2. In a separate bowl, combine the olive oil, granulated and brown sugar, and egg. Whisk for 60 seconds.

3. Pour the flour mixture into the liquid, and with a spatula (or even your hands!) gently combine the dry and wet ingredients.

4. When the dough has almost formed but not quite yet (some flour is still visible), add in the chocolate. Mix the chocolate pieces/chips into the dough with your hands until they are equally distributed and the dough is properly formed.

5. Cover with plastic wrap, and place this batter in the fridge overnight. This allows for the dough to hydrate properly and develop more flavor.

6. The next day, preheat your oven to 350 degrees Fahrenheit for convection or 375 for conventional. Take out your dough, and form balls that each weigh 50 g, or roughly between 1.5 - 2 inches in width.

7. Place each ball of dough 2 inches apart, and bake on a sheet tray for 10 minutes, or until the edges begin to brown. Optionally, finish with sea salt!

35 minutes

Serves 9

Stage 1

Preparation - 15 minutes

Resting - 12 hours

sami tamimi

TAKING THE UNORTHODOX CULINARY PATH

Behind every flavor that dances through the culinary arts, another story unfolds. We had the honor to interview the award winning chef – Sami Tamimi. As we delved into the pages of his life, we discovered a story that seamlessly blends heritage, innovation, and a deep rooted love for food. His story begins in Jerusalem although his roots stretch beyond, to other countries in various corners of the world. Sami was nurtured in a food-loving family to the point where discussions of meals often happened throughout his childhood. Food was more than sustenance; it was a vehicle for stories, a reflection of seasons, and a source of endless conversation.

“I grew up, in what they now call a “foodie” family, where they will gather to talk about food while they are eating it and what they’re going to cook the next day. The changing seasons, the anticipation of the next meal, and the culinary traditions passed down through generations became an integral part of my childhood."

At the age of 17, he embarked on a path that would ultimately lead him to become one of the most celebrated chefs in the world. His journey began when he landed a job as a porter at a local hotel in Jerusalem. Little did he know that this entry-level position would serve as his portal to the vibrant and exhilarating world of cuisine. In his interview, Sami reflects on those early days, saying, “I started working at a hotel to buy a bike. “You have four weeks, summer holiday, go and work and get the bike.” I thought” This seemingly straightforward motive was the spark that ignited his culinary passion. Starting out as a porter, Sami had no formal training in

the culinary arts. He lacked the skills and diplomas that often define many chefs’ early careers. Instead, he brought with him a boundless enthusiasm for food, a strong work ethic, and a deep-seated curiosity that would serve as the foundation for his culinary endeavors. In the bustling kitchen of that Jerusalem hotel, Sami’s culinary awakening began. From day one, he displayed an insatiable appetite for learning, hooked to the craftsmanship that occurs in the kitchen. He was a natural, and his knack for understanding flavors, techniques, and ingredients was immediately apparent to those around him.

He had a thirst for knowledge –– his rapid progress and ability to handle the morning rush was a testament to his natural talent and dedication. Marking true that in the culinary world, true talent and love for food can lead to rapid progress and that the kitchen can be a place where incredible growth and opportunities unfold. Sami’s journey from an inexperienced teenager in a hotel kitchen to a globally acclaimed chef demonstrates the boundless possibilities that exist for those who are willing to pursue their passion with commitment and dedication. His initial exposure to the kitchen

presented an accumulation of sights, sounds, and tastes, and he seized the opportunity to fully immerse himself in this new world. This early experience not only laid the foundation for his future career but also fueled his ambition to explore diverse culinary landscapes beyond Jerusalem.

From Jerusalem, he embarked on a culinary expedition that took him across Palestine and into Tel Aviv. The decision to become a chef was met with resistance from his family, given the traditional gender roles within Palestinian culture. Yet, Sami remained committed to his passion.

“(My family) felt funny about the move and they didn’t really appreciate me being a chef or a cook. We come from an Arab mentality where women, most of the time, do all the cooking. So my father was totally against it at first, but I was so adamant that this is what I want to do, and just stuck to it.”

Today, Sami Tamimi is celebrated as an acclaimed chef, with a string of successful cookbooks and restaurants. One of the defining moments in Sami’s career was his collaboration with Yotam Otto lenghi, a partnership that resulted in the critically acclaimed cookbook “Jerusalem.” This culinary masterpiece showcased the rich flavors of Middle Eastern cuisine, taking readers on a gastronomic journey through the vibrant streets of Jerusalem. The book’s immense success was a testament to Sami and Yotam’s unique ability to capture the essence of Palestinian cuisine and bring it to the world’s attention.

“This book was a journey between me and Yotam. At the time when we did it, we had a kind of nostalgic way of looking into things instead of talking about issues that are still here. We can’t really reverse things, but I think if we were to go back, we’d talk about the issues and the problems and the war as well, and not be shy from politics. People can be ignorant when it comes to Palestine. A lot of people, when you mention Palestine, they ignore the food and recipes. We managed to get a lot of people reading about the place and the people. And because it’s through recipes and stories that don’t just bombard you with, you know, who’s the bad guy, who’s the good guy, which kind of humanized everything. And we brought these wonderful kinds of stories of real people in modern Palestine living, you know, their life and, all of them, each one of them is inspiring in their own way. People are kind of relating to that, which is good. And it’s, it’s the beginning of something, you know, we need to keep talking and we need to keep sharing. We need to keep the whole thing under a lamplight to be able to change things, hopefully do better for the future.”

“Jerusalem” was a pivotal moment in Sami’s career, but it was not his only achievement. He went on to co-author several other cookbooks, each contributing to the broader conversation about the richness and depth of Middle Eastern cuisine. His work didn’t go unnoticed, and Sami was honored with the prestigious James Beard Award, one of the highest awards a chef can receive. Winning this award was a recognition of his talent, dedication, and the impact he has had on the culinary world. Yet, humility remains at the core of his culinary identity. For Sami, it’s not about fame or fortune; it’s about the love for what he does, the sheer joy of crafting flavors, and the connection between food and culture. When asked about how he stays humble despite all of his accomplishments, he says:

“I see it as, I don’t know, I’m a lucky person to get to where I got to. I’m doing what I want to do but I don’t let it drag me into, ‘Oh, I’m a big star, I’m big and famous.’ I’m just a humble and simple person. I want to be doing what I want to do, which is cooking and writing about food. It’s really, really hard work, and if you don’t love it enough, you’re not going to survive it.”

In our conversation, Sami’s passion and dedication to food and culture shine through a culinary journey that took him from Jerusalem to Tel Aviv, and eventually to London, where he made it his mission to represent Palestinian cuisine in a way that spoke to people’s hearts and souls. He passionately uses his platform to raise awareness about Palestine, its heritage, and cuisine, which often goes unrecognized.

“When I moved to different countries, I wasn’t trying to learn Palestinian cooking because I felt that I knew that, it’s kind of in my DNA. But I wanted to learn about other cuisines to see what, actually, other people eat. Only when I arrived in London, I started playing more with our flavors.

I knew that Palestinian traditional food wouldn’t go so popular because it’s very hard to, I mean, at the time, this is what I thought, it’s hard to represent a Palestinian profile because also

there was no exposure to Palestine. Lebanese was the only culture that had this kind of representation. The feeling of going back to the heritage of Palestinian came later on because I felt that I have a voice. People follow me, they listen to me. It was really important for me to start talking about, you know, our heritage, the food. Other countries stealing the culture and the food and selling it to the world as their own, upsets me. And I use my voice to shed light on where all these issues come from and talk about not just what happened, but also how Palestinians in Palestine and outside of Palestine are dealing with, you know, everything.”

Food is a universal language, a bridge that connects people and cultures. Through his work, Sami Tamimi seeks to unite people, spark conversations, and humanize the Palestinian experience. He believes in the power of food to tell stories and convey the resilience and warmth of the Palestinian people. As the world opens its arms to a greater understanding of diverse cultures and cuisines, Sami’s journey serves as an inspiration. His dedication to preserving and sharing Palestinian culinary heritage is a reminder that food is a gateway to history, traditions, and the shared humanity that binds us all.

In a world that often sees differences before commonalities, he illustrates that food can transcend political, religious, and social boundaries. “Food is something that everybody’s willing to listen to,” he remarks. Tamimi’s culinary journey underscores that food not only nourishes the body but also nurtures connections and shared experiences.His story is a reminder that behind every dish lies a history, a family, and a culture waiting to be explored and celebrated.

FOR THE chicken

1 chicken (~1.7kg), divided into 4 pieces (1.4kg) or 1kg chicken supremes (between 4 and 6, depending on size), skin on, if you prefer 120ml olive oil, plus 2–3 tablespoon extra, to finish

1 tablespoon ground cumin

3 tablespoon sumac

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground allspice

30g pine nuts

3 large red onions, thinly sliced 2–3mm thick (500g)

4 taboon breads or any flatbread (such as Arabic flatbread or naan bread) (330g)

5g parsley leaves, roughly chopped

Salt and black pepper

to serve

300g Greek-style yoghurt

1 lemon, quartered

chicken Muskhan

Musakhan is the hugely popular national dish of Palestine: growing up, Sami ate it once a week, pulling a piece of chicken and sandwiching it between a piece of pita or flatbread. It’s a dish to eat with your hands and with your friends, served from one pot or plate, for everyone to then tear at some of the bread and spoon over the chicken and topping for themselves.

Extracted from FALASTIN: A COOKBOOK by Sami Tamimi and Tara Wigley (Ebury Press, 27)

Photography by Jenny Zarins

STAGE 1

Preheat the oven to 400 °F (200°C) fan.

Place the chicken in a large mixing bowl with 2 tablespoons of oil, 1 teaspoon of cumin, 11⁄2 teaspoons of sumac, the cinnamon, allspice, 1 teaspoon of salt and a good grind of black pepper. Mix well to combine, then spread out on a parchment-lined baking tray. Roast until the chicken is cooked through. This will take about 30 minutes if starting with supremes and up to 45 minutes if starting with the whole chicken, quartered. Remove from the oven and set aside. Don’t discard any juices which have collected in the tray.

STAGE 2

Meanwhile, put 2 tablespoons of oil into a large sauté pan, about 24cm, and place on a medium heat. Add the pine nuts and cook for about 2–3 minutes, stirring constantly, until the nuts are golden brown. Transfer to a bowl lined with kitchen paper (leaving the oil behind in the pan) and set aside. Add the remaining 60ml of oil to the pan, along with the onions and 3⁄4 teaspoon of salt. Return to a medium heat for about 15 minutes, stirring from time to time, until the onions are completely soft and pale golden but not caramelised. Add 2 tablespoons of sumac, the remaining 2 teaspoons of cumin and a grind of black pepper and mix through, until the onions are completely coated. Remove from the heat and set aside.

1.5 hours

Serves 4

Stage 1

Preparation - 20 minutes

Cooking 30-45 minutes

Stage 2

Preparation - 10 minutes

Cooking - 25 minutes

STAGE 3

When ready to assemble the dish, set the oven to a grill setting and slice or tear the bread into quarters or sixths. Place them under the grill for about 2–3 minutes, to crisp up, then arrange them on a large platter.

Top the bread with half the onions, followed by all the chicken and any chicken juices left in the tray. Either keep each piece of chicken as it is or else roughly shred it as you plate up, into two or three large chunks.

Spoon the remaining onions over the top and sprinkle with the pine nuts, parsley, 11⁄2 teaspoons of sumac and a final drizzle of olive oil. Serve at once, with the yoghurt and a wedge of lemon alongside.

1.5 hours

Serves 4

Stage 3

Assembling - 10 minutes

azalea afendi

WRITTEN BY: NATAYA SUBOWO & SADDQA BAHIDRAH

Is there such a thing as too multicultural a background? Azalea Afendi challenges this notion, proving that the more, the merrier. With influences from Malay, Chinese, Indian, and Thai cultures, along with the rich tapestry of Singapore, Afendi sheds light on how she integrates this cultural overload into her culinary endeavors.

We recently sat down with Azalea Afendi, a Communications Design (Illustration) Major at Pratt Institute with a Malaysian background and a passion for baking. Born in Kuala Lumpur, Malaysia and raised in the culturally diverse city of Singapore. Azalea has immersed herself in a vast number of cultures and cuisines. Constantly surrounded by many Eurasian dishes that incorporate Malay, Chinese, and Indian influences.

Azalea’s passion for baking is a facet of her love for food. As middle chil- d, her independence bloomed early, and this creative spark ignited her journey

into the world of baking. She experimented with cakes and pastries, crafting her own unique recipes and combinations. This passion for baking eventually extended beyond her own enjoyment to include friends and charitable endeavors.

PISA, the Pratt International Student Association, is a community-driven organization created for international students on campus spearheaded by Azalea. In the past, PISA hosted a cooking class that saw a significant turnout. Azalea’s unique blend of backgrounds made her exceptionally well-suited to introduce people to the nuanced flavors and techniques that define these diverse culinary traditions. It wasn't just about ingredients but the narratives behind them. This approach fostered a deeper understanding of the cultural significance of each dish, giving others a richer perspective on the cultures being explored.

Approaching her final semester at Pratt institute, Afendi mentions work on her senior thesis and her interest to create a cookbook or children's book with recipes highlighting the role of food as a means of storytelling and cultural preservation.

In our interview, Azalea recounts her childhood, memories of gatherings during Eid alFitr (Hari Raya), where relatives and friends congregated to savor traditional Malay dishes, touching on the theme of nostalgia. Her grandparents' house takes on an almost magical quality as a place where generations were brought together through food.

L.t. : Hi Azalea, thank you for meeting with us today. I want to ask, what do you find that in particular keeps you grounded or connected to your heritage?

Azalea Afendi : Yeah,for sure! I'm lucky that Malaysia and Singapore are right across the border. My dad's parents live in Johor, which is right across the border from Singapore. One big thing is during Eid in Malaysia, we call Eid: Hari Raya. We'd always go back to both my dad's parents and my mom's parents. My maternal grandparents in particular, I would say, I think I feel closer to. Their house holds a lot of memories for me. They'd always host huge, we’d call them, open houses. My grandparents each have 10 siblings, so I have a lot of cousins, aunts, uncles and relatives. Everybody would always go there. My grandma was the sole person who was making food for everybody else. And to me, when I was younger, I didn't really think much of it, you know, you just have fun, and that kind of thing. But it's when I started to grow up, and also obviously because my grandma started getting older, I realized, oh my gosh, this is so much work!

interview with azalea

L.t. : When you move to New York, and you're even further separated from your heritage, how do you manage to stay in touch with that?

Azalea Afendi : I think I’m able to connect through foods that I miss and going to restaurants that might be Malaysian or Singaporean with my other friends who grew up in a similar situation and place.

L.t. : So I know you have a passion for baking, do you want to talk about that a little bit?

We call it xiang dao gie, essentially white bean sprouts. I used to complain about having to take off the tails of the bean sprouts and my grandma had to do so many things just to make everything the best it could be and to bring everybody together. I’m able to connect with my relatives through food because I don't really speak the language fluently.

Azalea Afendi : I love to bake. I don't know how I got interested in it but as a kid it always felt liberating. I remember my first cookbook was the Angelina Ballerina cookbook, and I would always flip through it. Baking was also a way for me to use my art skills because what I started doing was thinking of cakes that I could make for my birthday because I always had a birthday party when I was younger. How could I decorate it? How could I impress my friends? So I'd never really follow a recipe. I would just sort of take chunks of different recipes to make my own thing. I don't know if it's because I'm an artist and, you know, creatively that's what I like to do.

browned butter white coffee blondies

Azalea's recipe is a culmination of her baking efforts and interests during college. The browned butter adds an extra layer of flavor in this traditionally simple treat.

STAGE 1 ingredients

¾ cup salted butter

½ cup maple syrup

¾ cup brown sugar

2 eggs

1-2 tablespoons vanilla extract

1 tablespoon instant espresso/coffee powder

1-2 packets old town white coffee

2 cups all-purpose flour

½ teaspoon kosher salt

1 ½ cups semi-sweet chocolate chips

Flaky sea salt (for garnish)

Preheat the oven to 350ºF (180ºC) and line a 9x13 baking dish with parchment paper.

Add the butter to a small pot set over medium heat. Allow the butter to brown (3-5 minutes), stirring every so often so it doesn’t burn. Remove the pan from heat and stir in brown sugar and maple syrup. Allow to cool for 5 minutes.

In a large mixing bowl, add the butter and sugar mixture. Whisk in the eggs and vanilla.

Fold in the flour, baking powder, espresso/coffee powder, old-town white coffee, and kosher salt. Mix until just combined.

Fold in chocolate chips.

Spread the dough in the baking dish and bake for 18-22 minutes (or until the center is just set - the consistency should be slightly gooey). Sprinkle with sea salt and allow to cool before cutting into bars.

45 minutes

Serves 12

Stage 1

Preparation - 25 minutes

Cooking - 20 minutes

Cooking with nafhan

"From 2022 to 2023, I have been living in two different countries, Tokyo and New York City as part of my graduate studies. Being away from home leads me to explore more home cooking ideas and I found myself immersed differently based on the country that I’m currently living in.

When I was in Tokyo, I tended to cook more ricebased cooking. I like to combine it with fish as the local supermarket here has a very nice selection of fresh fish from tuna to salmon. I usually pair it with miso soup and egg or edamame, just like the traditional way to do it. Even though the pasta selection is not as varied, there is one classic mentaiko sauce pasta which is very famously known here. It is basically a mixture of pollock roe, giving the pasta a light spice taste.

Meanwhile, when I was in New York City, I was able to explore more pasta-based cooking as I had more access to different kinds of pasta and sauces in the local supermarket. I enjoyed cooking pasta a lot as it’s very simple yet versatile. Besides that, I also made salad as another simple dish that I can combine with everything that I have on the shelf.

Now, looking back at my cooking archive, I found it very interesting how the home-cooked dishes that I made never exactly have the same style, but were always very different depending on my current location. I feel like I’m very much influenced by the culture, the environment, and the different

accessibility of ingredients that are available in each country. Food became a big part of my journey to experience a country thoroughly."

Nafhan NQ @nafhanq

salad with chicken,

The Story of Kolkata Chaii

"Adda and chai are staples of social life in cities like Kolkata, India. Adda refers to the culture of friends and neighbors gathering for long, meandering conversations over many cups of tea. This bonding over chai is an important part of community life. For Indian immigrants in New York City, opening restaurants and cafes that serve authentic chai and aim to foster adda experiences helps maintain cultural identity and bring people together. Kolkata Chai seeks to recreate the adda tradition, serving masala chai and other Indian snacks

in a comforting atmosphere that encourages lingering and building community. Just as adda and chai draw people together back home, Kolkata Chai hopes to be a welcoming second home for immigrants craving connection over a familiar cup of spiced tea."

Ayman Siam @aymanvisuals_

Pictured above: Poorna Jagannathan (right).

Jack dadian

WRITTEN BY: NATAYA SUBOWO

With roots in Egypt, Syria, and Armenia, we sat down with Jack Dadian who guided us through a flavorful journey within his rich heritage. As a Middle Eastern alumni of Pratt Institute, it is evident that Jack wears his heritage with immense pride. Jack bridg es his multicultural identity and his culinary passions through the dishes he creates. He not only sustains traditions but also finds a way to strengthen the bonds that tie him to his Middle Eastern heritage. As Brooklyn’s Middle Eastern culinary scene thrives, Jack is a living embodiment of the deep connec tions between culture, cuisine, and the love of good food. Growing up within a close-knit Armenian community in North Jersey, his perspective on Middle Eastern cuisine and culture has been greatly influenced from his upbringing. We started the interview with a taste of history and heritage as he reminisces

about his family origins. Jack’s culinary journey is a testament to his love for cooking,

interview with jack

L.t.: Tell me a little bit about your heritage and specifically where you grew up.

Jack Dadian: I grew up in North Jersey. I’ve always been around New York City, but I was raised around a very Armenian community. I guess for background, my family lived in Syria and half of my heritage is Egyptian and Armenian. My mom’s side is from Cairo and Alexandria. But, I was raised in a very Armenian community to the point where, for a very long time, I was told the whole, “gotta marry someone in your culture." I guess as far as heritage goes, I’m very proud, my friends always joke about it, but yeah. I’m very proud of my heritage.

L.t.: No that makes sense, you connect to them

Jack Dadian: Yeah and for example, Labor Day weekend is a huge thing for Armenians on the East coast. Cause we all go to one city, we rent out a hotel, thousands of us. It’s an opportunity to meet people who are also Armenian, make friends, and connect with them.

L.t.: What did your heritage and culture play in your role of your cooking and your cooking habits and what you like to make?

choban salad

This salad is a family classic of mine and one of the first recipes I ever really learned. You can add things like Onions, apples, Olives, Feta Cheese, Lettuce, Corn, and a bunch of things you think you'd like. It mainly relies on its use of salt, lemon, and oil to make something tasty. the use of multiple bell peppers also gives it some nice color.

STAGE 1 ingredients

1 seedless cucumber

1/4 of an orange bell pepper

1/4 of a red bell pepper

1/4 of a yellow bell pepper

1/2 cup of shredded carrots

Salt Pepper

Aleppo Pepper (Found at Sahadi's on Atlantic Avenue)

Sumac (Found at Sahadi's on Atlantic Avenue)

Dried Oregano

2 tablespoons of olive oil

3 lemons

Prepare a refreshing cucumber salad by cutting a seedless cucumber into your desired shape—halved, quartered, or diced. Add a quarter of any bell pepper, choosing various colors for a diverse flavor and appearance. Introduce a handful of shredded carrots; pre-shredded or baby carrots work well.

Next, spice up the salad with your preferred spices. Be cautious with ingredients like salt, sumac, and Aleppo pepper; start conservatively and adjust to taste.

Enhance the flavor with a burst of citrus by cutting up three lemons, and optionally adding a lime. Squeeze the citrus fruits into the salad.

Finish off by drizzling 1-2 tablespoons of olive oil over the salad and mixing thoroughly. Adjust the seasoning to your liking. Enjoy this vibrant and refreshing salad!

30 minutes

Serves 4

Stage 1

EDITORIAL MAGAZINE

MAGAZINE

Fig&Olive is a groundbreaking cultural editorial magazine dedicated to showcasing the vibrant world of Muslim & MENA culture on campus, the dynamic creative industries in the real world, personal narratives, and much more. This publication places a strong emphasis on multidisciplinary expression, featuring poetry, compelling short stories, thought-provoking op-ed interviews, diverse artwork, and captivating photography.