Halal Consumer - Issue 32 - page 8

However, the big motivation for
mixing native spices, meat, and
vegetables in home cooking
is simply convenience. “Our
pantries are stocked with
adobo,” she explains. “If we’re
following a recipe and it calls for
something else, it’s easier to put in
what we have.”
The bottom line for Syed,
though, is that this combination
isn’t really about mixing flavors
together: it’s about making a new
essence that’s also recognizable.
“[My cuisine is] very straightforward,” he expands. “You won’t be able
to determine what the flavor is until you try it.”
NADIA MALIK 
holds a degree in journalism and is a former reporter for a
Chicago-area newspaper. She has written for websites and publications and
has also worked for several non-profit organizations.
Kherwish says her mother would
use a bottle of name-brand pasta
sauce when making spaghetti
and then make her own version
of
sofrito
and add it in. That
tradition was also carried
with the annual Thanksgiving
turkey, which is rubbed in olive
oil, garlic,
sofrito
, adobo, and
sazon
, a seasoning blend often
used in Puerto Rican and other
Latin cooking. That would
be served alongside
arroz con
gandules
, or rice with pigeon peas.
However, because Kherwish’s heritage also includes a Palestinian side,
her family’s
maqluba
– a traditional Arab rice and meat dish – also
includes adobo and
sazon
. “A lot of my aunts [on the Palestinian side]
changed the way they cooked because they saw us using these spices,”
Kherwish adds.
Because of her cultural background, she says she often prefers the
tastes that she grew up on compared to those found in restaurants.
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