Making Warak Anab: A Lesson in Discovering Myself

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Zeina Zeitoun is a New York based artist, photographer and TODAY photo editor born in America and raised in between the U.S. and Lebanon. She creates content in the field of journalism and documentary photography that's influenced heavily by her roots, and as a Lebanese-American woman living in the U.S.

When I think of Arab culture, food is the first thing that comes to mind. We are known to eat fruits and vegetables in all stages of growth: almonds, lima beans, sour green plums and chickpeas, just to name a few. We also, despite the intense labor and time-consuming nature of it, love to stuff things: eggplants, onions, zucchini and, last but not least, grape leaves. Its name varies from country to country, but what it stands for stays the same.

I’m still learning these customs and recipes, but doing so makes me feel like I am honoring family members and ancestors who are no longer with us. It’s taught me that, despite the challenges of unwanted wars, destruction of land, displacement and the deaths of family members, nothing truly dies. While Lebanese people call it warak anab or warak areesh, there are many different names for this time-consuming dish. Palestinians call it warak dawali, Syrians call it yebrak and Iraqis call it dolma.

 

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