Archive for 2009

Kumquat Preserves

December 28th, 2009

Dimah - - Kumquat Preserves 6

Kumquats can be eaten as a snack or with other food such as sandwiches to add an exciting tangy flavor. Fresh kumquats can be used in flavoring bread, cakes, cookies, pies, and cheese cake. Kumquats in sauces, marmalade, jelly, and glaze are exceptionally tasty and are a particular treat as a topping for bread, biscuits, and cakes. Source: Kumquatgrowers

This recipe is easy and the preserve is delicious. You can eat it straight out of the jar, or on toast, I like it with Syrian cheese, or it can be used to decorate desserts.

Let’s make Kumquat Preserves:


Zaher Matboukh

December 23rd, 2009

Dimah - - Zaher Matboukh 9

Zaher Matboukh is a winter dish. It is prepared from white cauliflower deep fried in vegetable ghee, then cooked with ground meat, crushed garlic, ground cumin and water, and served with rice.

Let’s make Zaher Matboukh:


Cheese Rolls and Za’atar Rolls

December 18th, 2009

Dimah - - Cheese Rolls and Zatar Rolls 92

These rolls are similar to “Jam Rolls”, but here I filled them with:

Ackawi Cheese.

Green Za’atar Mix.

Let’s make Cheese Rolls and Za’atar Rolls:


Sheikh Al-Mehshi

December 10th, 2009

Dimah - - Sheikh Al-Mehshi 99e

In Syria, there are several stuffed vegetables dishes such as Kousa Mehshi (stuffed vegetable marrow (marrow squash) with meat and rice, and cooked in tomato sauce), Bathenjan Mehshi (similar to kousa mehshi but prepared with eggplants), Yabraq (grape leaves stuffed with meat and rice and cooked in lemon juice sauce) and others.

Today’s post is about Sheikh Al-Mehshi, it is one of the most important dishes in Syria, and considered as the king of stuffed vegetables.

Sheikh Al-Mehshi is prepared from vegetable marrow (marrow squash) stuffed with meat mixed with pine nuts, walnuts and parsley, then deep fried in a mixture of ghee and olive oil, then cooked in sauce.

There are two kinds of Sheikh Al-Mehshi, one is cooked with yogurt sauce and named “Sheik Al-Mehshi Bel-Laban” and the other is cooked with tahini sauce and named “Sheikh Al-Mehshi Bet-Tehineh”. Sheikh Al-Mehshi is served with rice.

Let’s make Sheikh Al-Mehshi:


Meat Burek

December 8th, 2009

Dimah - - Meat Burek 7

This recipe is very simple. The dough is made from flour, baking powder, salt, corn oil and water, it must rest for two hours before use. Then the dough is filled with a mixture of meat, onion and walnuts (you can use other filling), and baked in the oven.

Let’s make Meat Burek: