Though they were Jewish, Sheila’s family did not strictly observe Shabbat. Her father did not say prayers, and her mother did not light candles. Instead, Fridays were marked by delicious Arabic sweets—her father would bring home Basboussah or Sfouf.
During winter, Sheila’s mother made vegetable soup with a marrow bone. The ritual was simple but cherished—she would tap the bone onto pita bread, extracting the marrow for the family to savor.
Their meals were simple yet rich in flavor:
- Mograbiyeh – A Lebanese dish similar to couscous, served with chicken.
- Rice with Pea Stew – A balanced, comforting meal.
- Lebanese snacks for dinner – Dried curd, cheese, cucumber, tomatoes, olives, and eggs. Sometimes, her mother made lamb sausages with fried egg or chicken liver with sumac—a dish Sheila continued to love.
On cold nights, her mother made quick angel hair soup. Occasionally, she sent Sheila to buy falafel sandwiches from a neighborhood coffee shop.
These were the flavors and moments that defined Sheila Mann’s childhood in Beirut—a world of scents, traditions, and a rich culinary heritage that she would never forget.
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