Wednesday, February 10, 2016

Why I would hire a child for labor.

For most of my adult life, like most people, I felt that child labor was wrong and as a society we should boycott any company that utilizes child labor.  Growing up in the United States most people live a fairly comfortable life.  For those individuals who are lower income, the government provides them with financial support.  Children from lower income families can still go to school and even go on to college-many of which are supported by the government.  You don't see many children starving to death or begging in the street. Growing up in America, children have it easy.

Moving to Egypt opened up my eyes to the problems developing countries face.  In 2014, it was estimated that about nine percent or about 1.6 million children between the ages of 5-17 were involved in child labor.  With the current economic crisis, it is estimated that number has doubled in recent years.

Children in Egypt work in many labor sectors but mostly in agriculture and craftsmanship work such as auto repair.  Children as young as five work in cotton fields in the south and the fruit orchards in the north.  They do not attend school.  They are paid for their services, from seven to fifteen pounds a day (about $1-$2).

Of course, this is not the ideal lifestyle for a child.  Growing up in the West this was initially difficult for me to understand and very devastating to see.  As time went on I became more aware and understanding of the circumstances that often surround these children laborers.

Many of these children come from penniless families.  Families who's fathers have died or maybe sent to prison. Children who run away from parental abuse.  Bastard children who were abandoned by their parents and society try to ignore. Children from families who can not feed their children even working 20 hours a day.  Children with little to no chance at life.

Unlike the United States, Egypt does not have government-supported social services programs for poor and needy families because, well, over 72% of the population in Egypt are living in extreme poverty.  The economy is in a severe recession, and there are very few jobs.  Most employment, even cashier jobs, require a bachelor's degree.  If a single mother with no work experiences were to try and find work, she would most likely end up selling goods on the street for only a few pounds a day- if she could find a job at all.  This would not feed her family, this would not pay bills, this would not pay for her children's education.  There are no food stamps or welfare.  No one is going to help her.



These children who are involved in the labor market already have a low chance of going to school.  Even primary school costs enough that many of the poor in Egypt can not afford to send their children. Those children without a father to support them have virtually no chance of an education. While Egypt boasts about it's 'free' college tuition, it is not free.  One semester of the lowest levels of college will cost a family about 700 pounds in tuition and another 1000 pounds in books and fees.  When a family can barely feed themselves, often unfortunately, education loses priority.

While no child deserves to be robbed of his or her childhood, sometimes it is their only chance to survive, their only chance to live, and their only chance to have a future is to work.

A boy or girl sent to work in the fields will not enjoy their lives; I can admit that.  But the farmer will provide them with food, clothing, shelter, and medical care along with a small wage each day.  These children are not only being cared for, but they are learning a skill that will better them in the future. No, it is not a formal education, but it is a skill that will ensure them a future career and a chance to raise a family of their own.

Boys who go on to work as craftsmen, either in mechanic's shops or possibly in a furniture shop will learn a skill as well. I live in an area now that is just south of the craftsmen shops in Port Fouad. There are many boys working here, several under the age of ten years old.  They are fed, given a place to sleep, given clothing, and they are taught a skill.  For many of these boys, this employment is their only chance at life.

If you were to stop abruptly all child labor in Egypt what would that mean for these children?  Would they get a new pair of shoes?  A free education?  Free food and clean water to drink?  Would they get a nice home and a soft, warm bed? Would they go on to be doctors or lawyers?   No.  More likely the would get killed, starve to death, or find a job elsewhere.  But even more, likely they would go on to be criminals, stealing and selling drugs to feed themselves and their families, possibly ending up in prison before they even turn 18 years old.

Do I support child labor? Of course not, but the solution isn't as easy as just boycotting a particular company or making a law against child labor.  The system has to be improved as a whole, to help parents to provide for themselves and their children.  The system has to be improved to help children who have nowhere to go.  There is a lot of work to be done in the social services sector before child labor can stop.  Without it, these children have no chance.

So as it stands right now, if I owned a small business in Egypt, I would hire a child to work for me.  I would, of course, educate them, feed them, and care for their needs.  But maybe that employment is the only way that child will survive.  Maybe by hiring a child I am giving them a chance to live a somewhat normal life someday.

Sunday, February 7, 2016

Macarona bil Bechamel: Egyptian Pasta with Bechamel sauce

Some people may think it is odd that you would find pasta dishes in Egypt. While it may not sound Egyptian, macarona bil bechamel is an all around favorite dish served in Egypt.  My mother-in-law actually taught me this dish and it is one of my husband's favorite.  It is basically the Egyptian version of lasagna. 
Since I have been asked for this recipe three times now, I figure it is about time I post it here.  Note that while you can use any kind of pasta you like for this recipe my two personal favorites are large shells and penne because they capture the flavor and essence of the dish best. I have also used bechamel packets before with great success so if you can find them in your area, it will save you some time. 



Macarona bil Bechamel

Prep time: 20-30 minutes
Cook time: 45 minutes
Servings: 4-6

Ingredients:
  • 1 (16 oz.) box of Penne pasta
  • 2 lbs (~1 kilo) of ground beef
  • 1 medium onion (diced)
  • 3 cloves of garlic (minced)
  • 1 tbsp parsley (preferably fresh)
  • 1/2 tbsp thyme
  • 1/2 tsp cinnamon
  • 8 oz tomato sauce ( I prefer fresh homemade)
  • 1 egg, beaten
  • 2 tbsp Parmesan (my personal extra
Bechamel Sauce Ingredients:
  • 4 cups of milk
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/4 tsp nutmeg
  • 1 tsp white pepper
  • 1 tsp black pepper 
  • 2 tsp salt
Directions:

  1. Prepare pasta according to directions on the box. Drain and set aside.
  2. Saute the onion in a little oil over med high heat until soft. Add garlic and saute another two minutes.
  3. Add ground beef and cook until brown. Drain the grease, return to heat, and add the thyme and cinnamon. Cook 1 minute until fragrant.
  4. Add tomato sauce and parsley. Stir well and simmer for about 15 minutes.
  5. Prepare bechamel sauce:  In a large saucepan over med-high heat melt the butter. Once melted whisk in the flour until smooth for 2-3 minutes. Now whisk in the milk slowly and make sure to keep whisking to prevent lumping. Add salt, nutmeg, and peppers. Keep whisking until it reaches the desired thickness, which is thicker than average gravy.
  6. Mix half the bechamel with the pasta and then pour mixture into 9x12 baking dish.  
  7. Pour the meat and sauce mixture on top of pasta.
  8. Pour the remaining bechamel sauce over the meat and sauce.
  9. Bake at 350°F (~175°C) for about 45 minutes or until bechamel is brown and crisp. 
  10. Let cool for an additional 15-20 minutes before serving. 

Being a traditionalist and a feminist… Not an oxymoron.


I consider myself a traditional Muslim wife/mother and a feminist.  I have had many people tell me that I am old fashioned, or that by considering myself both I am contradicting my own beliefs.  I do not believe this is true.  It is possible to follow traditional roles of a wife and mother while still being a feminist.  Frankly, I am tired of women who claim to be true feminists telling me what I can and can’t do as feminists - isn’t that the kind of thing feminists are against in the first place.  In this article I am going to explain how I practice being a traditional Muslim wife and mother as a feminist.

Traditionalist beliefs can be defined as an emphasis on the value of tradition, moral codes, and traditional values (traditionalism, n.d.).  As a Muslim woman, my traditionalistic beliefs bring me to Hadith and Sunnah that state the woman’s primary job is to take care of her family,mind you I said primary-not the only role.  I take pride in caring for my family because it is a duty assigned to me by God and because I am working extremely hard to raise a new generation of individuals. 

Not only do I believe in following the traditional values for Muslim women, but I also follow traditional methods of parenting, cleaning, and preparing food.  I have a lot of kitchen tools that many ‘modern’ women my age may not even recognize or know how to use.  I do not use a microwave, I cook food from scratch, and I hand wash a lot of my clothes.  I put a lot of pride and effort into every task I do from cooking right down to mopping the floors on my hands and knees.



So, I know what some people may be thinking. “How can this be a symbol of feminism?” “Feminism isn’t hiding in a kitchen but working outside the home.”  “Feminists do not follow man’s expectations of a woman but set their own path.” Well, let’s think about feminism for a moment.

My favorite definition of a feminist is one offered by Su, an Australian woman who, when interviewed for Kathy Bail’s 1996 anthology DIY Feminism, described them simply as “women who don’t want to be treated like shit,” (Bail, 1996).  Another good definition is offered by Marie Shear (1986), “Feminism is the radical notion that women are people." To sum up these definitions, one could say that feminism is women having an equal choice in the role they play in society.

The problem I have with modern feminists is that they believe that because I choose to perform a certain role, the traditional role of women, I,  therefore, have a disadvantage behind men.  I think this is only for the woman to decide.  I do not feel as though I am experiencing a disadvantage but I feel empowered by my responsibilities and duties of my family and God. 

What makes me feel at a disadvantage is other women telling me what I can and cannot do as a feminist woman.  No man is making me chose one way or another; it is woman expecting me to choose a particular lifestyle that they feel is feminist regardless of my views.  Many of those women have said I am “brainwashed” and “under-educated.” The fact of the matter is, I am well educated and have made what I feel is the best-educated decision for myself and my family.  That is my choice as a woman and to tell me otherwise is against feminist values.          

So how did I come to the decision to stay at home and care for my family?  It took a lot of research, a lot of learning, and a lot of looking at the world around me.  Nowadays more children are suffering from obesity and diabetes than ever.   “Childhood obesity has more than doubled in children and quadrupled in adolescents in the past 30 years,” (Ogden, Carroll, Kit, & Flegal, 2014).  Another factor is that almost 160 children are convicted of crime every day, (Slack, 2010).  Children are also suffering educationally, psychologically, and more children and adolescents are committing suicide than ever before. 

Young children now days are shipped to daycare when their parents are working; other parents leave older siblings in charge after school.  I have seen so many times parents who come home from 8-12 hours at work and have no energy to acknowledge their children let alone cook them a healthy meal and spend quality time with them.  So many people in today’s age are more concerned with money than morals and what does that teach a child? Some parents are too exhausted to tell their children no because they have no fight left in them after a hard day at work.  From toddlers to teens this spirals out of control until the parents feel trapped in a terrible nightmare.

Don’t get me wrong, there are a lot of amazing women out there who can focus on work and still come home and provide for their family.  I did it many years.  Working full-time, going to school full-time, while working full-time from home as a full-time stay at home mother of three is no easy task, but I put my family first.  I knew if I couldn’t preform all four roles I would have to cut back to ensure my family never lacked in proper care and support.  I finally saw how I was killing myself trying to work outside the home as these so called ‘feminists’ said I needed to do to be liberated.  I don’t have to sacrifice my sanity or the well-being of my family to be a feminist, and that’s all there is to it.

I love cooking homemade meals because I know I am providing myself and my family a healthier option than a quick 15-minute meal from a supermarket or out of a box.  I take pride in making food that is healthy, beautiful and tastes great.  I take pride in keeping my home clean and safe for my family.  I take pride in the hours of sweat that goes into hand cleaning Persian rugs and hand scrubbing floors because I know it is cleaner than pushing around a mop and cleaner than using an electric floor shampooer that uses harsh chemicals and leaves the water to mold in my rugs. I take pride in hand scrubbing stains from white undershirts and mending torn seams because it saves my family money for things we can enjoy doing together.  I take pride in hours spent teaching my children life lessons because I know they will grow up and pass it on to future generations.

I am a traditionalist by choice.  I am a feminist by choice.  I am educated, and I love my work.  I enjoy the role I participate in society, and no one has the right to try and make me feel bad about my choices.   In my opinion feminist is a woman who doesn’t take shit from anyone-male or female. 



References:

Bail, K. (1996). DIY Feminism. Crows Nest, Australia: Allen & Unwin.
(n.d.). traditionalism. In Merriam-Webster's Collegiate Dictionary (Eleventh ed.).
Ogden, C. L., Carroll, M. D., Kit, B. K., & Flegal, K. M. (2014). Prevalence of Childhood and Adult Obesity in the United States, 2011–2012. Journal of the American Medical Association, 311(8), 806-814.
Shear, M. (1986). Reviewing A Feminist Dictionary by Cheris Kramarae and Paula A Treichler in New Directions for Women .
Slack, J. (2010, March 3). Number of child criminals 'has jumped by 13% under Labour'. Retrieved February 02, 2016, from Daily Mail: http://www.dailymail.co.uk/news/article-1255013/Number-child-criminals-jumped-13-Labour.html




  

Thursday, February 4, 2016

Sabanakh bil tamatam: Egyptian Spinach Stew

In our house we love food.  My favorite recipes are those real, down to earth, handed-down-through-the-generations, local Egyptian recipes. I love comfort food and Egyptian food just screams comfort. I know a lot of Egyptian recipes but every once in a while I get to try something new.

After living in Egypt for over a year I was introduced to sabanakh.  Sabanakh is a wonderful stew very similar to molokhia with a few noticeable differences: spinach, more tomato, and meat (beef or lamb) instead of chicken.

Usually I have a little bit of history to go along with my recipes but with this one, I have nothing.  So let's move right along to the recipe shall we?

Sabanakh bil tamatam (Egyptian Spinach Stew)



Prep time: 15 minutes
Cook time: 2 1/2 hours
Servings: 4-6

Ingredients: 
  • 1 bunch fresh spinach (about 10 oz. or about 275 grams)
  • 1 lb (1/2 kilo) stew meat
  • 2 large onion, minced
  • 3 tablespoons butter
  • 4-5 cups of water
  • 2 beef bouillon cubes
  • 4 cloves of garlic (minced)
  • 3 teaspoons tomato paste
  • 2 large tomato (chopped fine in food processor)
  • 1 teaspoon paprika
  • 1/2 teaspoon ground nutmeg (fresh ground is best)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamon
  • 1/8 teaspoon ground cloves
  • salt and pepper to taste
Directions:
  1. Wash spinach and cut into small strips. Set aside.
  2. Add butter to large stock pot over medium heat. Once melted add onions and cook until tender. 
  3. Add beef and brown on all sides.  You may have to do this a little at a time.  
  4. Add garlic and saute for about 2 minutes.  Do not overcook or brown the garlic.  
  5. Add water and bouillon cubes.  Turn heat to high and bring to a rapid boil.  Boil for 10 minutes than reduce heat to low and simmer for about 2 hours or until meat is tender.
  6. Once meat is tender add tomato paste and all of the spices.  Mix well and cook for about 2 minutes
  7. Add tomato and spinach.
  8. Simmer over low heat for about 30-45 minutes.
  9. Serve hot with Egyptian Rice (recipe here) 

Friday, January 22, 2016

Ta'leyah-Egyptian Seasoning Recipe

In Egypt, there is a distinct taste to a lot of dishes.  That taste can be attributed to a seasoning sauce known as ta'leyah.  Ta'leyah is a simple seasoning used in a lot of vegetable stews in Egypt, most particularly, it is used as the main flavoring in molokhia (recipe here).

Ta'leyah is traditionally, and most effectively made in a mortar and pastel.  It consists of just two spices, garlic and coriander, and it is the particular crushing method that makes the paste needed for the perfect flavor.  Ta'leyah is then fried golden brown releasing those flavors before being added to the stew of choice.

INGREDIENTS:
  • 20 cloves of garlic
  • 1 tsp ground coriander
  • 1 tbsp olive oil
DIRECTIONS:

  1. Crush the garlic with the coriander until it has a smooth creamy consistency.  I know this might be difficult to understand.  You don't want the garlic to turn to paste but you also don't want there to be too much chunk present.   See the image below to help get an idea of what it should look like.  
  2. Heat oil over medium heat in frying pan.  Add ta'leyah mixture and saute for about 3 minutes until the garlic has browned. 
  3. Add to stew.  Take a small amount of stew water and add to the pan. Swish it around and pour back into the stew to make sure you get it all.  
And that's it.  Pretty simple recipe that adds so much authentic Egyptian flavor to your vegetable stews. Enjoy.  <3

Tuesday, January 12, 2016

Basilla wa rooz: Egyptian Pea Stew served with rice

Of all the recipes I have posted thus far, I can not believe I have not posted my basilla recipe.  For those of you unfamiliar with basilla, it is a big deal when mama makes basilla.  It is an all-time Egyptian favorite meal, made of fresh peas, tomato, onion, seasoning with big chunks of stew meat. It's something that's always in season and is extremely filling.  It's great on cool winter days or for breaking fast during Ramadan.



Basilla can be made either with or without meat, it won't effect the overall flavor at all, so it is a great vegetarian alternative.  It is generally served, like most stews in Egypt, with Egyptian rice (recipe in this link).

How basilla is made is basically the same throughout Egypt, with the exception of what spices are added.  Some regions traditionally just season it with onion, garlic, salt, and black pepper.  In addition, our family uses cumin and thyme as well.  Some regions, such as Sa'id use bay leaves instead of thyme while many families in Alexandria add chilli pepper as wells as cumin and thyme. You can definitely experiment with flavors to find what tastes best for your family.

I will be referencing the recipe I was taught, which does include cubed meat, though as I stated earlier, you can easily remove the meat for vegetarian recipes. Also note, traditionally basilla is made with fresh peas that you remove from the pod by hand.  You can also use frozen peas, which I do more often as I hate shucking peas.  Do not use canned peas as it will ruin the consistency and turn to mush.  Your peas should retain their shape and be only moderately soft when you finish cooking them.

Basilla wa rooz
Prep time: 25 minutes
Cook time: 2-3 hours
Servings: 4-6

Ingredients:

  • 1 medium onion
  • 1 tbsp butter (you can substitute for 1 tbsp oil)
  • 4 cloves of garlic 
  • 1 medium sized bag of frozen peas or 4 cups of fresh peas (no canned peas)
  • 1 cup frozen diced carrots (optional)
  • 1 medium tomato
  • 2 tbsp tomato paste
  • 5 cups of water
  • 1 lb cubed meat or stew meat
  • 1 tsp cumin powder
  • 1 tsp dried crushed thyme
  • salt and pepper to taste
Directions:

  1. Mince onion and garlic in a food processor. Heat butter in stock pot over low heat.  Cook onion and garlic until browned.
  2. Add garlic and thyme. Mix with onion and garlic.  Cook over low heat for about 1 minute to release the flavors.
  3. Add beef and brown on all sides.  
  4. While beef is browning, dice tomato. 
  5. When the beef is browned, add water, tomato, tomato paste, peas, and salt/pepper.  Bring to rapid boil and boil for about 15 minutes.
  6. Reduce to simmer and cook for 2-3 hours until meat is tender and peas are moderately soft. Add more water as necessary. Be careful not to overcook it as the peas will turn to mush. Simmer sauce down to a thick consistency similar to that of beef stew. 
  7. About 20 minutes before it is finished, start Egyptian rice. You can find the recipe here: RECIPE
  8. Serve hot.



Thursday, January 7, 2016

Baba ghanoush: Egyptian Style Recipe

One of my favorite side dishes is baba ghanoush.  It is a hearty egg plant dip that is very popular throughout the Middle East. This dish is great for the vegan/vegetarian but is often used as a side dish to compliment a meat.



You can often find baba ghanoush in Lebanese and Middle Eastern restaurants throughout the US and Euorpe.  I am not particularly a fan.  It tastes too bland for me.  My first taste of baba ghanoush was in Egypt and Egyptians tend to make things with a little more flavor than some of it's neighbors.  The big difference is the use of cumin and the amount of garlic used.  Egyptian baba ghanoush should have a bite to it, not overly spicy, just a little kick.

I also want to note that it is best for the flavor of the baba ghanoush to ensure you use quality fresh ingredients to achieve the best flavor.

 Egyptian Baba Ghanoush:

Ingredients:

  • 2 medium eggplants
  • 4 cloves of garlic 
  • 1/3 cup (80 ml) of tahini 
  • 1 tsp (5 ml) cumin 
  • 1/2 (2.5 ml) tsp salt
  • 1 tbsp (15 ml) lemon juice
Directions:
  1. Preheat oven to 350°F (~175°C)
  2. Prepare eggplant for roasting. Wash and dry the surface and poke holes around them with a fork.  Place in an oven safe pan and roast for about 30-40 minutes until soft and bottom skin has crisped.
  3. While eggplant is roasting, prepare garlic.  Mince and crush garlic.  You can use ready minced garlic but I advise using fresh cloves to achieve the best flavor.  
  4. When eggplant is soft remove from the oven. Cut open and allow to cool for 15 minutes.
  5. When cool remove insides and place in a food processor.  Chop at medium speed for about 2 minutes.  
  6. Add garlic, cumin, and salt. Mix well for about 30 seconds.
  7. Add tahini and continue mixing until you have a creamy consistency. Remove from food processor and place in serving dish.  Squeeze lemon juice over top (do not mix).
  8. Serve cold with pita bread.