Cookbook author, TV chef and restaurateur Zahra Abdalla is extremely proud of her diverse ancestry. Here she shares her fascinating background as well as a recipe she invariably prepares for celebrations
I often get asked, ‘Where are you originally from?’ On most days my answer is simple – I am half Iranian and half Sudanese. I was born in London, raised in Vancouver, and Dubai has been home for the past 16 years. But, if I happen to be in a talkative mood I usually spill the beans and give a detailed answer about my background. My father is a second-generation Sudanese. My paternal great-grandfather was Portuguese Indian, who migrated to Saudi Arabia and converted to Islam. He changed his surname from Fernandez to Abdalla and finally settled in Port Sudan.
In the early- to mid-1900s, Port Sudan was an important trading hub and attracted people from all over the world. There were diasporas from countries such as Egypt, Syria, Lebanon, Greece, Turkey, India, and more. To make things more interesting, my great-grandfather married my great-grandmother, who was from Djibouti. My paternal grandfather married my grandmother, who was from Egypt, but had Turkish ancestry. Finally, my dad married my mother who is Iranian. I added to my family’s cultural melting pot, when I married my Palestinian-Jordanian husband. Our children are ethnic cocktails. I have to admit that my family tree is one of the best things that defines who I am today.
This delicious Arabic spiced rice dish is a special and traditional recipe that I learnt from my mother-in-law
I grew up with the notion that I am a citizen of a modern day global village. My parents taught my sisters and I to celebrate life, not just religion- or region-specific customs and traditions. Whenever we visited Sudan, we’d go to the American Club. On Halloween we’d put on our best costumes, and we wore our fanciest dresses for the annual Christmas party. In Canada, we celebrated Eid and Nowruz, but we also adopted new traditions. We prepared feasts for Thanksgiving, decorated trees for Christmas, went egg hunting for Easter and celebrated Chinese New Year, Holi, Diwali and many other festivals with our friends. We also found ways to incorporate elements from our diverse background into the festivities, which would typically be through the food we made.
Whenever I’m preparing a feast, I always include a dish from the Middle East. This delicious Arabic spiced rice with mixed nuts and dried fruits is a special and traditional recipe that I learnt from my mother-in-law. Plump Calrose rice is gently cooked with minced lamb, and its flavour is enhanced with an aromatic mix of warm and comforting spices. It is one my signature recipes and is wonderful when served with roast chicken, lamb or turkey.
I hope you enjoy this vibrant dish and try making it during the festive season.
With love, Zahra
