- August Aeration: An Evening of Hip Hop and Spoken Word
(Thursday, August 07, 2008 8:00PM) - Popular Palestinian Conference 2008
(Friday, August 08, 2008 AM) - 12th Arabic Music Retreat
(Saturday, August 09, 2008 ) - 3rd Annual Chaldean Festival
(Saturday, August 09, 2008 2:00PM) - United People of Mashghara in North America
(Sunday, August 10, 2008 10:00AM)
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- Arab Detroit Launches Arab Detroit Radio--24/7 Internet Digital Radio Station
(Wednesday, August 06, 2008) - ADC Expresses Disapproval Regarding Michigan Congressman's Offensive Video
(Tuesday, August 05, 2008) - Christian Arab Comedians Highlight Fundraiser for Nadia Hilou Christian Arab Member of Israel's Knesset October 8th
(Monday, August 04, 2008) - The 2nd Annual Arab-American Comedy Show Comes to Dearborn
(Thursday, July 31, 2008) - Chaldean Festival Set for August 9-10
(Thursday, July 31, 2008)
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- Print Xpress - Dearborn, MI
- Law Offices of Garmo & Associates, P.C. - Farmington Hills, MI
- Tri-City Trade Center - Detroit, MI
- Greenfield Manor - Dearborn, MI
- Coral Beach - Dearborn, MI
- St. Marys Banquet and Cultural Center - Livonia, MI
- Al Nour Bakery - Dearborn, MI
- Beirut Place of Royal Oak - Royal Oak, MI
- La Shish-Canton-CLOSED - Canton, MI
- Fattoush Village Cafe & Grill - Livonia, MI
- AL-HAKIM/National Arab-American Medical Association
- ACCESS-Arab Community Center For Economic & Social Services/Employment & Training
- United Radio Network
- Mizna
- Turath Org
Fresh Tartare - Kubba Naya
Kubba Naya was one of these tasty kubba dishes that I feasted upon in my adolescent years. Anyone who has a taste for French or Australian Tartare will enjoy this dish that can be served as a main entrée or as an appetizer.
- 1 1/2 pounds. fresh lean beef or lamb
- 1 cup fine burghul, soaked for 15 minutes in warm water, then drained by pressing water out through a fine strainer.
- 2 medium onions, finely chopped
- 2 teaspoons salt
- 1 teaspoon crushed dried mint leaves
- 3/4 teaspoon pepper
- 3/4 teaspoon cumin
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- a few sprigs of fresh mint
- 2 tablespoons olive oil
Place meat in a food processor and process until well ground, then add remaining ingredients, except mint and olive oil, and process into thick paste. Spread on a platter then decorate with mint sprigs. Sprinkle with olive oil just before serving.
Note: The way that I enjoyed eating this dish as a youth was to scoop the kubba with round, pliable loaves of Arabic bread, freshly cooked by my mother. We would tear pieces of this bread, then fold in a form of a tiny shovel, to scoop the Kubba Naya into the mouth.
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HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur. |