Tastes
400

The Culinary Camel

From Bedouin banquets to hipster hashi-burger food trucks, it’s time for taste-testing the desert-to-dessert caravan of camel milks, camel pizzas, camel sliders, ice cream flavors, energy drinks and upscale chocolate. Camel: It’s one of the world’s fastest-growing health-and-heritage consumer product sectors.

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The Culinary Camel

400

Flavors: Saudi Camel Meatballs

The first time I tasted camel was some 25 years ago in Damascus, Syria.
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Flavors: Saudi Camel Meatballs

400

Flavors: Turmeric Shrimp with Curry Leaves

This dish was invented a year after I moved to New York, with the help of my large Asian pantry, especially curry leaves, whose smell reminds me of my innocent and unbound childhood.

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Flavors: Turmeric Shrimp with Curry Leaves

400

Flavors: Kurus with Spoon Salad

My mother made kurus a lot for my brother and me because it was inexpensive, easy to prepare and, most importantly, delicious.

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Flavors: Kurus with Spoon Salad

400

Flavors: Chicken Dahiwala

Chicken Dahiwala's origin is northern Indian, but many mothers across India make this dish with their own spin.  This recipe comes from my home; my mother used to make it for us during the hot days of summer.
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Flavors: Chicken Dahiwala

400

Marseille’s Migrant Cuisine

“If you imagine French cuisine as a tree,” says food historian Emmanuel Perrodin, “the leaves are in Paris, but the roots reside in Marseille”—fed by 2,600 years of migrations from the Mediterranean and beyond.

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Marseille’s Migrant Cuisine

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