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Archive for November, 2010

Muthallathat As-Smid

November 5th, 2010

Dimah - - Muthallathat As-Smeed 8

Muthallathat As-Smid means semolina triangles. The dough is made from (semolina, flour, baking powder, yeast, corn oil and water), and the filling is Ackawi cheese. A mold is used to make the triangles, then the triangles are deep fried in hot oil and dipped in sugar syrup.

Let’s make Muthallathat As-Smid:


Salbin Bel-Lahmeh

November 2nd, 2010

Dimah - - Salbin Bel-Lahmeh 4

Today’s recipe is about Salbin or A’kkoub or Ka’oub (English : gundelia). The gundelia is a spiny, thistle-like flowering plant of the genus gundelia L. in the sunflower family. They occur in the semi-desert areas of Syria, Jordan, Palestine, Iraq, Iran, Azerbaijan, Armenia, and Anatolia, available in the markets during March and April.

Gundelia must be cleaned before using it. To clean gundelia, remove the thorns, then cut it into pieces and wash it with water, then you can use it fresh or freeze it. Before freezing, fill a pot with water, salt and some sugar and bring it to boil, then add gundelia for few minutes then plunge into a bowl of cold water (this is known in English as blanching, in Syria we call it “Tahbil”), drain then place in freezer bags and store in the freezer.

In Syria, it is cooked in two ways (cooked in another ways in some Syrian villages):
Salbin Bel-Lahmeh: salbin cooked with ghee and meat.
Salbin Bet-Tehineh: salbin cooked with olive oil, garlic, paprika, tahini and lemon juice (will be my next post).

Let’s make Salbin Bel-Lahmeh: