Food is a massive part of Arab identity, and Americans of all backgrounds have readily adopted Arab food as part of their diet, from hummus and pita bread, to tabouli and falafel. 🧆
April is National Arab Heritage month, commemorating more than 3.7 million Americans of Arab ancestry. These Arab Americans hail from 22 countries, who have come to the United States in several waves of immigration since the late 1800s. Many of them celebrate this month by sharing their culture through music, dance, art, and of course, food.
Arab Americans take pride in their hospitality and show their love through food. Enter any Arab home as a first time guest, and you will be greeted like a family member, welcomed with more food than you can possibly eat in one sitting. If you say “no thank you” to seconds, you will get seconds or possibly thirds regardless. There is a restaurant in San Francisco that aims to capture this kind of Arab home hospitality called Beit Rima, which literally means “Rima’s House” in Arabic.
Chef Samir Mogannam, who was recently featured in the Food Network show Chopped, has recreated a middle eastern living room atmosphere in his Beit Rima restaurants in San Francisco. Vintage art and photography adorn the walls, whether a photo of the iconic Egyptian singer Umm Kulthum or a portrait of his own mother, who inspired his cooking journey.
This dish is quintessential Arab comfort food you would more likely eat in a home rather than in a restaurant. As a matter of fact this is a childhood favorite in my family, where we literally have fought over the browned and crispy bread, which is rich with the pan juices from the chicken roasting on top. What makes this chicken dish unique is sumac spice, which is the ground bulb of a flowering shrub.
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