Inspired by the love for our grandmothers and the food on their tables, this new series celebrates the great admiration we have for Tetas.
“She cooks like no one else,” is a phrase most Arabs say about their grandmother. Our Teta, Jadda, Nanna, Jiddah, Sitty, Ommy, Yumma, or Bibi, always have the best food on their tables.
Ask a Lebanese who makes the best Tabouleh, a Saudi who makes the best Kabsa, an Iraqi who makes the best Dolma, a Syrian who makes the best Fatteh, an Egyptian who makes the best Mouloukhiya, and they will probably always respond – their grandmother.
Whether it is a family birthday, a Sunday lunch, or a Ramadan Iftar: Arab family events tend to ceremoniously happen around our Teta’s table. Their food, flavored with parsley, mint, zaatar, sumac, cinnamon, cumin or chili; contains the memories of family reunions.
If we are not eating it, we are thinking about it, talking about it, messaging about it. And sometimes, attempting to cook it.
For the millions of us Arabs living far from their country of origin, the smells of garlic, of fresh thyme and olive oil sizzling is the first think we look forward to when we arrive in our grandmothers’ homes.
Inspired by the love for our Tetas and the food on their tables, we kick off a new series aptly titled Teta’s Table celebrating heirloom recipes, and how Arab grandmothers show us love through peeling, chopping, and cooking the perfect dish.
Join us for a culinary journey across different regional kitchens and the warm-hearted stories told through their flavors.
