Archive for April, 2010


April 20th, 2010

Dimah - - Yabraq 97

Last year I posted Yalanji (stuffed grape leaves), and today’s post is about Yabraq which is also stuffed grape leaves, the differences between Yalanji and Yabraq are:

Yalanji: The filling is rice and vegetables, the size of the grape leaf that is used is large, and the rolled leaves look thick.

Yabraq: The filling is rice and meat, and cooked in lemon juice, the size of the grape leaf  that is used is medium and small, and the rolled leaves look thin and tall like cigarettes.

Let’s make Yabraq:


Waraq Al-‘Enab

April 17th, 2010

Dimah - - Grape Leaves 9

Waraq Al-‘Enab or Waraq Al-Dawali means Grape Leaves.

In Syria, grape leaves are used in two dishes:

Yalanji: Grape leaves stuffed with rice and vegetables, served as appetizer. I posted the recipe last year.

Yabraq: Grape leaves stuffed with rice and meat, cooked in lemon juice, served as main course. I’ll post it next.

Before the post “Yabarq”, I preferred to write this post about grape leaves, so that will give you some information about the preparations of grape leaves.

Grape leaves are used fresh in their season (April, May and June), or stored in the freezer for winter use. This post is about:

How to Use Fresh Grape Leaves?

How to Store Fresh Grape Leaves in the Freezer?

More pictures with details:


Mjaddaret Al-Aruz and Mjaddaret Al-Burghul

April 12th, 2010

Dimah - - Mjaddaret Al-Aruz and Mjaddaret Al-Burghul 92

This dish is also known as Mujaddarah or Mjaddarah. It consists of cooked lentils together with rice or bulgur wheat, then garnished with onions.

Today’s recipe is about the two types, Mjaddaret Al-Aruz which means rice mjaddarah, and Mjaddaret Al-Burghul which means bulgur mjaddarah.

Mjaddarah is served with salad, or yogurt, or eggplant pickles, or a sauce called “Zreqa”. Zreq is prepared from pomegranate molasses and this sauce is served  with Mjaddarah only, it is known in some Syrian cities, I’ll share with you the recipe in this post.

Let’s make Mjaddaret Al-Aruz and Mjaddaret Al-Burghul:


Makdous Al-Bathenjan

April 9th, 2010

Dimah - - Makdous Al-Bathenjan 96

This post is related to : Typical Syrian Breakfast

Makdous Al-Bathenjan is prepared from baby eggplants stuffed with a mixture of  chopped walnuts, ground red pepper, salt and olive oil, the origin of makdous is Syria, and it has become popular in most Arab countries. Makdous is eaten for breakfast, or snack.

To have perfect makdous, you should choose the right type of eggplants and follow all the steps when preparing makdous.

I’ve purchased makdous form the store to compare it with homemade makdous, store bought makdous has a weird taste, it tastes like  pickles and not delicious. I love our homemade makdous because it is a real traditional Syrian Makdous.

This post is about the exact traditional way of preparing makdous, and this is how my grandmother and my mother make it.

Let’s make Makdous Al-Bathenjan:


Foul Akhdar Bi-Zeit Az-Zeitoun

April 6th, 2010

Dimah - - Foul Akhdar Bez-Zeit 5

The idea of this dish is similar to Fasouliyeh Bez-Zeit, but here whole fava bean pods are used instead of green beans.

Foul is the Arabic word for fava beans, Zeit is the Arabic word for oil.

Let’s make Foul Akhdar Bez-Zeit: