In finance the Arabs developed the system which is known today as banking as well as bookkeeping, commodities and investments.
- Dr. Jack Shaheen at Oakland Community College
(Thursday, March 18, 2010 3:00PM) - The Middle East Economy in 2010: Exceptions Amid Slump
(Thursday, March 18, 2010 4:30PM) - Arab American and Chaldean Council Hosts Town Hall Meeting with Detroit Mayor Dave Bing
(Thursday, March 18, 2010 5:30PM) - Forum and Link Annual Banquet
(Thursday, March 18, 2010 6:30PM) - Arabic Night at Parisian Bistro
(Thursday, March 18, 2010 9:00PM)
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- Arab World Says Hopes in Obama are Dwindling
(Thursday, March 18, 2010) - Arabian Business, 30 Under 30--The Next Generation of Arab Leaders, Selects LoanMod CEO Moose Scheib
(Thursday, March 18, 2010) - ACCESS Board Member Inducted into Silver Circle
(Thursday, March 18, 2010) - ACCESS/USCIS Naturalization Ceremony for New U.S. Citizens
(Thursday, March 18, 2010) - American Arab Chamber of Commerce Announces Partnership with Doha Enterprises for the 2nd Annual Made in Qatar 2010 Exhibition
(Wednesday, March 17, 2010)
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Kubba Stuffing
Instead of being served raw, kubba can be stuffed and cooked in various ways. This stuffing can be used for stuffing numerous types of kubbas.
- 3 tablespoons butter
- 1/2 pound ground lamb or beef
- 1/4 cup pine nuts or chopped walnuts
- 1 medium onion, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- l/4 teaspoon black pepper
In a frying pan, melt butter then sauté meat until it begins to brown. Stir in remaining ingredients, then sauté further until onion is limp. Set aside for use as stuffing.
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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. |