Full Description
In the 1920s, Habeeb Salloum's parents left behind the orchards and vineyards of French-occupied Syria to seek a new life on the windswept, drought-stricken Canadian prairies. With recollections that show the grit and improvisation of early Syrian pioneers, Arab Cooking on a Prairie Homestead demonstrates Salloum's love of traditional Arab cuisine. By growing "exotic" crops brought from their country of origin--such as lentils, chickpeas, and bulgur--the Salloums survived the Dust Bowl conditions of the 1930s, and helped change the landscape of Canadian farming. Over 200 recipes--from dumplings and lentil pies to zucchini mint soup--in this updated classic will provide today's foodies and urban farmers with dishes that are not only delicious, but also climate-friendly and gentle on your wallet!
Contents
CONTENTS
Foreword by Sarah Carter
Preface to the New Edition
Preface to the First Edition
Acknowledgements
Chapter 1: The Legacy of the Fathers: Our Family's Homesteading Days
Chapter 2: The Canadianization of Our Family
Chapter 3: Who Were the Arab Pioneers?
Chapter 4: Burghul: The Cornerstone of Our Diet in the Depression Years
Chapter 5: Yogurt Kept Us Healthy on the Farm
Chapter 6: Kishk: The Oldest and Healthiest Cheese
Chapter 7: Qawarma: An Ancient Food Which I Still Enjoy
Chapter 8: Chickpeas: A Well-Kept Secret Among the Syrian Immigrants in Western Canada
Chapter 9: Lentils: Part of Our Daily Menu
Chapter 10: Broad Beans: Delicious When Cooked by My Mother
Chapter 11 Garlic: A Natural Medicine
Chapter 12: Vegetarian Pies: Delicious, Nutritious, and Easy to Prepare
Chapter 13 The Dandelion: A Healthy Weed Relished during the Pioneering Years
Chapter 14: Mint Brought Flavour and Fragrance to Our Food in the DepressionYears
Chapter 15: Olives: A Culinary Joy Discovered in My Early Years
Chapter 16: Zucchini: One of Our Comfort Foods
Chapter 17: Tomatoes: Our Fruit during the Homesteading Years
Chapter 18: Potatoes: Mother's Dishes Still Make My Mouth Water
Chapter 19: Arab Stews: ILoved Them on the Farm
Chapter 20: Stuffed Vegetables: The Food of Sultans
Chapter 21: Stuffed Stomach: The Epitome of All the Sultan's Foods
Chapter 22: It Was the Bologna Sandwiches, Not Roasted Rabbits,for Which I Yearned at Harvest Time
Chapter 23: Our Family Rarely Enjoyed the "Meat of the Sea" duringOur Farming Years
Chapter 24: Oh! The Joys of Saskatoons during Our Farming Years
Chapter 25: Arab Pastries:Our Christmas Sweets
Chapter 26: Figs: During Our Homesteading Years, They Existed Only in Mother's Tales
Chapter 27 After Food, Poetry Soothed My Soul—
Chapter 28: Conclusion
References
Index
