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January 27, 2012
Brown bagging it Chaldean style
by Vanessa Denha-Garmo
Peanut butter and jelly sandwiches and, most recently, Lunchables are staples
on the American lunch menu. But for Chaldean kids, traditional boushala
satisfies their appetite. It's no longer
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January 4, 2012
New restaurants emerge
by Crystal Kassab Jabiro
People may not be shopping for extras anymore, but there is one thing they
always need -- food. Check out these Chaldean-Americans who, despite
Michigan's economic challenges, have dipped into
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December 2, 2011
Mixed Nut Cake
by Samira Yako Cholagh
This tasty treat is perfect for Christmas gatherings.
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Ingredients
2.5 cups cake flour
1
teaspoon baking soda
.5 teaspoon salt
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October 28, 2011
Wheat Kibbee in Traditional Sauce
by Hayat Sepo
For the Stuffing
2 tablespoons vegetable oil
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1 large onion, chopped
3 pounds ground beef
1 teaspoon
allspice (baharat)
Salt to taste
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September 28, 2011
Apple Glorified Rice
by Franklin Cider Mill
What better way to celebrate fall than this vintage recipe from the Michigan
Apple Committee? The folks at Franklin Cider Mill think its at least 30 or 40
years old.
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August 30, 2011
Root digs deep for taste
by Ashley Banks
A consummate opportunity and Ed Mamou's appetite for food sent him in the
direction of opening the Root Restaurant & Bar in White Lake.
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Mamou said he decided to open an organic
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July 28, 2011
Head of the Class
Dima Daimi was the valedictorian of the Class of 2011 of the University of
Detroit Mercy. She earned a Masters of Architecture and was awarded the 2011
Alpha Rho Chi leadership, service and merit
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April 28, 2011
Cholagh's latest devoted to baking
by Joyce Wiswell
Samira Yako Cholagh still remembers the walnut cake her neighbor in Baghdad
used to bring over to the house. Though she was only 10 or 11 years old, she
wanted to make it herself. The neighbor gave her
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September 29, 2010
Mirage Cafe's fabulous fatoush
by Mark Kassa
You are famished, aimlessly walking around the hot desert. The sun only
continues to become increasingly more brutal. Your body is dry inside and out
and in desperate need of nutrients. But wait,
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August 31, 2010
Samoun bread at Ishtar Bakery
by Mark Kassa
Lions, flowers and dragons dressed in gold on a cobalt-painted background are
familiar as the color scheme at Shenandoah Country Club. Of course this
compilation was carefully derived from Babylonian
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May 1, 2010
Fabromia Saffar: My grandmother's healthy arook
by Mark Kassa
While taking an international cuisine class at culinary school in Schoolcraft,
there was no shortage of interesting ingredients purchased for the learning
experience of us students. Even though I was
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April 2, 2010
Karima Kattula's unbeatable dolma
by Mark Kassa
Could there be a more appropriate setting than Sterling Heights for the
Chaldean dish that tops all others in popularity? To call any one Chaldean the
best at preparing the renowned dolma would be
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