Yalla Eat! Instagram Takeover Chef Series

AANM presents a Yalla Eat! series in the form of weekly Instagram Takeovers by different Arab American chefs, Tuesdays at 5:30 p.m. EDT. Each guest chef will cook and demonstrate a delectable recipe on AANM’s Instagram stories, with the dish and ingredient list announced ahead of time so that audiences can prepare and follow along. All recipes are archived in our Instagram Highlights to refer back to. 

New guests and recipes announced weekly. Join us and learn and make some unique, delicious dishes! Sahtain!

Yumna Jawad (Feel Good Foodie) presents Shish Tawouk

Yumna Jawad is the founder of Feel Good Foodie – a blog dedicated to sharing modern healthy-ish recipes with feel good ingredients. Yumna has a business degree from the University of Michigan and a background in Marketing. Without any formal cooking training, she started sharing recipes she cooked her family in 2013 and eventually garnered millions of followers on social media and millions of monthly page views on her blog. Her recipes have been featured by Parade, BuzzFeed, Women’s Health, Greatist and Good Housekeeping. She was a guest on ABC’s Live with Kelly & Ryan, and was named by US Weekly and SELF Magazine as a top healthy food blogger.

WATCH THE RECIPE

Ingredients:

2 pounds boneless skinless chicken breast, cut into large chunks
1/2 cup plain whole milk yogurt
1/4 cup lemon juice
1/4 cup olive oil
6 garlic cloves, crushed
1 tablespoon tomato paste
1 teaspoon paprika
3/4 teaspoon cinnamon
1/2 teaspoon oregano
1/2 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon black pepper


Amjaad Al-Hussain (Sifra wa Safar) presents Yemeni Shufoot with Luhooh Bread 

Amjaad Al-Hussain is a health administration professional with over 9 years of experience working across healthcare systems. In her free time, she loves to cook for her family and enjoys educating her online audience about Yemeni cooking. She believes food is the perfect way to introduce individuals to new people and cultures. Her self-published cookbook, Sifratna, was featured in the Washington PostMiddle East EyeWashingtonian MagazineNorthern Virginia MagazineEaterDC and more. In 2019, she expanded her brand, Sifra Foods, and began offering an authentic Yemeni Hawayij spice blend. In Spring 2020 she published her second book, Eid Ka’ak, a kids’ book about how Yemeni Americans celebrate Eid in the U.S.

WATCH THE RECIPE

Ingredients:

For the Shufoot (herb yogurt):
1 tub (32oz) of plain yogurt (whole milk)
2 cups buttermilk
2 tbsp cumin
2 tbsp dried coriander
2 tbsp salt (adjust to taste)
1 tbsp pepper (adjust to taste)
Water to thin out yogurt as needed (1/2 to 1 and 1/2 cups)

Herbs:
1 cilantro bunch
1/4 cup fresh dill
1/4 cup fresh mint
1 large green pepper
1 large jalapeno pepper
6-7 garlic cloves
6 green onions stems
1 cup chives
1 plum tomato

 

For the Luhooh Bread:
1 cup warm water
1 tsp sugar
1 tbsp active dry yeast
3/4 cup all purpose flour
1/2 cup pancake mix
1/4 cup wheat flour
1 tsp salt
2 tsp baking powder
2 additional cups warm water

Garnish:
Pomegranate seeds
Grapes
Mint leaves
Dill leaves

 

 

 

 

 

 

 

 

 

 

 


Tariq Nasir (Chef Tariq Cooks) presents Maklouba

Tariq Nasir is an Arab American food blogger and founder of ChefTariq.com. He empowers the everyday home cook to bring Middle Eastern cuisine to their table. Growing up as a refugee, Tariq has a passion for bringing people together and has found that the dinner table is the perfect place. With a Palestinian father and American mother, Nasir grew up in both the U.S. and Middle East eating both burgers and mahshi. At the moment he lives in Jordan with his wife Harriet and two dogs, Max and Charlie.

WATCH THE RECIPE

Ingredients:

Leg of lamb, about 3 pounds
2 cups rice
2 tsp seven spices
1 tsp cinnamon
1 tsp salt
2 large eggplants
1/4 cup slivered almonds, toasted
1/4 to 1/2 cup olive oil

Karima (Karima's Kitchen) presents Lamb and Vegetable Stew with Couscous

Karima is the main chef behind Karima’s Kitchen, a collaborative effort with her daughter, Meriem. She co-owned Pomera Bakery and Restaurant located in the North Side of Chicago for over 10 years. Now Karima is interested in teaching people how to cook traditional Algerian food, pastries, desserts and other recipes she commonly cooks in her kitchen.

WATCH THE RECIPE

Ingredients:

2 cups of couscous
1/2 kg lamb cut into 4 pieces (you can use chicken; add more or less depending on your taste)
2 zucchini
2 carrots
3 stalks of celery
1/4 cup of chickpeas
1 medium turnip
1 medium onion
2 cloves garlic

Seasonings to taste:
Salt, black pepper, curry powder, garlic and ginger


Mahmoud Elbarasi (Moody Elbarasi) presents Grilled Branzino with Zhoug and Tomato and White Bean Tabeekha

Mahmoud Elbarasi brings his passion for communicating between cultures to his signature cuisine, inspired by his North African roots and Southern upbringing. Raised in Kentucky by an American mother and Libyan father, Elbarasi’s culture fusion resonates in his dishes, as does his passion for the history of cuisine and its ability to bring people together. Known for balancing intense flavors, Elbarasi consistently exposes his patrons to the unexpected, while also fearlessly promoting a nose to tail approach to cuisine. His cooking can be found at The Coronet in the historic Barrio Viejo neighborhood of Tucson, Arizona, where he serves as Executive Chef.

WATCH THE RECIPE

Ingredients:

For the fish:
1 10 oz whole cleaned branzino
Olive oil
Harissa paste
Sliced lemon (optional)
Salt and pepper

For the tabeekha:
1 cup olive oil
3 cups San Marzano canned tomatoes with liquid
2 cups white beans (I like Gigante)
1.5 tablespoons tomato paste
1 red onion, sliced
6 cloves garlic, roughly chopped
1 serrano or jalapeno Pepper (sliced)
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon caraway seed
1 teaspoon kabsa mix
2 cups chopped cilantro

 

For the zhoug (emulsify all ingredients together):
1 bunch cilantro
1 bunch parsley
2 sliced seranno or jalapeno peppers
2 cups olive oil
1 cup lemon juice
1 teaspoon cumin
1 teaspoon cardamom
4 cloves garlic
Salt

Garnish:
1/4 sliced onion
Juice of 1 lemon
Salt to taste

 

 

 

 

 

 

 

 

 

 

 


Nada Keaik (Cooking with Nada K) presents Meat Pies

Nada Keaik's passion is cooking and teaching others how to cook, which she does through her instagram page, Cooking with Nada K. She loves trying new recipes, and taking her mother's old recipes and making them her own with her own touch. Besides Middle Eastern and American cuisine, she loves making African meals since living part of her life in West Africa.

WATCH THE RECIPE

Ingredients:

For the dough:
1 teaspoon yeast
1/4 teaspoon sugar
3/4 cup warm water
1 teaspoon salt
1 teaspoon canola oil
3 cups white flour
1/2 cup warm water

For the meat:
3/4 pound ground beef
2 medium onion chopped small
3 medium ripe tomato chopped small
1 teaspoon 7spice
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon canola oil


Loubna Zouiten (Louz Kitchen) presents Fish Tagine

Loubna Zouiten is a Moroccan chef who loves cooking all types of food. She owns a Mediterranean restaurant in Parker, Colorado called Sahara, and loves sharing her recipes and passion for food with others and does so regularly on her Instagram page, Louz Kitchen.

WATCH THE RECIPE

Ingredients:

Fish fillet, 3-4 pieces
1/2 lb shrimp

For the fish sauce (charmoula):
1 cup chopped cilantro
3-4 garlic cloves minced
Juice of 1 lemon
4 tablespoons olive oil
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon chili flakes
Salt & pepper
1 can tomato sauce

For the vegetables:
1 large carrot, sliced and boiled halfway
2 potatoes, sliced and boiled halfway
1 red pepper sliced
1 green pepper sliced
Sliced preserved lemon
Kalamata olives


Amina (Meals With Amina) presents Atayef

Amina is an Egyptian American living on the East Coast. Ever since she could remember, she was fascinated by the food world. She was labeled from a young age as the friend that can cook. From the clacking of pans to the constant “winging it” vibes that cooking embraces, she loves every single minute of it. As the years go by, she still finds that she is always the happiest in the kitchen. Now she shares that passion through her Instagram page Meals With Amina.

WATCH THE RECIPE

Ingredients:

For the Atayef:
1 cup flour
1/2 cup water (have some water on the side just in case)
1/2 cup milk
1/2 tablespoon yeast
1 tablespoon sugar
Pinch of salt

For the filling:
1/2 cup heavy cream
1 1/2 cups milk
2 tablespoons cornstarch

For the simple syrup:
1 cup water
1 cup sugar
1 tablespoons lemon juice
2 tablespoons honey


Yumna Jawad (Feel Good Foodie) presents Mujadara

Yumna Jawad is the founder of Feel Good Foodie – a blog dedicated to sharing modern healthy-ish recipes with feel good ingredients. Yumna has a business degree from the University of Michigan and a background in Marketing. Without any formal cooking training, she started sharing recipes she cooked her family in 2013 and eventually garnered millions of followers on social media and millions of monthly page views on her blog. Her recipes have been featured by Parade, BuzzFeed, Women’s Health, Greatist and Good Housekeeping. She was a guest on ABC’s Live with Kelly & Ryan, and was named by US Weekly and SELF Magazine as a top healthy food blogger.

WATCH THE RECIPE

Ingredients:

2.5 cups green or brown lentils
1 cup rice
1 teaspoon salt
4 tablespoons olive oil divided
6 onions 5 chopped, and 1 sliced
1 teaspoon ground cumin
Salt and pepper, to taste


Amanda Saab (Amanda's Plate) presents Chocolate Halawa Cookies

Amanda Saab was born and raised in Dearborn, MI where her love for baking began in her mother’s kitchen. Amanda earned her Master’s Degree in Social Work from Wayne State University, before pursuing her passion for baking in December 2017, by launching butter bear shop. Amanda was named a Tory Burch Foundation Fellow and received the Arab American Professional Network Rising Star Award. Amanda has since moved to a new role with the City of Detroit in the Civil Rights, Inclusion and Opportunity department.

WATCH THE RECIPE

Ingredients:

1/2 cup unsalted butter, at room temp
3/4 cup granulated sugar
1 whole egg
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground cardamom
1/3 cup cocoa powder
1 1/3 cups all-purpose flour
1/3 cup chocolate chips
1/2 cup shredded halawa


Amjaad Al-Hussain (Sifra wa Safar) presents Yemeni Style Stewed Potatoes

Amjaad Al-Hussain is a health administration professional with over 9 years of experience working across healthcare systems. In her free time, she loves to cook for her family and enjoys educating her online audience about Yemeni cooking. She believes food is the perfect way to introduce individuals to new people and cultures. Her self-published cookbook, Sifratna, was featured in the Washington PostMiddle East EyeWashingtonian MagazineNorthern Virginia MagazineEaterDC and more. In 2019, she expanded her brand, Sifra Foods, and began offering an authentic Yemeni Hawayij spice blend. In Spring 2020 she published her second book, Eid Ka’ak, a kids’ book about how Yemeni Americans celebrate Eid in the U.S.

WATCH THE RECIPE

Ingredients:

4 large golden potatoes
6 garlic cloves
2 cups diced tomatoes
2 cups diced yellow onions
1 tablespoon tomato paste
2 tablespoons olive oil
1 tablespoon Yemeni Hawayij or alternative spice mix: 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp black pepper
Salt to taste
4 tablespoons chopped parsley
Optional: ¼ teaspoon red pepper flakes

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