Archive for 2010

Eid Al-Adha, Sweets – 2010

November 19th, 2010

Dimah - - Eid Al-Adha, Sweets - 2010 1

Thanks so much for the Eid wishes…Love you all ♥

In this post, I want to share some photos with a brief description about the sweets I prepared for Eid Al-Adha. I will post the recipes very soon, so please bear with me! :)

Dimah - - Eid Al-Adha, Sweets - 2010 2

More pictures with details:


Eid Al-Adha – 2010

November 16th, 2010

Dimah - - Eid Al-Adha 2010 1

There are two great religious festivals in Islam, Eid Al-Fitr and Eid Al-Adha. Eid Al-Fitr comes after a whole month of fasting (Ramadan) and Eid Al-Adha comes a few months after Eid Al-Fitr.

Eid Al-Adha “Festival of Sacrifice” or “Greater Eid”, Eid Al-Adha annually falls on the 10th day of the month of Dhul Hijja of the lunar Islamic calendar. The festivities last for three days or more depending on the country. Eid Al-Adha occurs the day after the pilgrims conducting Hajj, the annual pilgrimage to Mecca in Saudi Arabia by Muslims worldwide, descend from Mount Arafat.

Today is the first day of Eid Al-Adha, I’ll enjoy Eid and will soon write about the sweets I prepared for Eid.

Happy Eid, Eid Mubarak, Kul A’am Wa Anotum Bi-Khair :)

Dimah - - Eid Al-Adha 2010 2

Protected by Copyscape Online Plagiarism Test

Salbin Bet-Tehineh

November 9th, 2010

Dimah - - Salbin Bet-Tehineh 5

I said in my post Salbin Bel-Lahmeh that salbin (gundelia) is cooked in two ways. Salbin Bet-Tehineh is salbin (gundelia) cooked with olive oil, garlic, paprika, tahini and lemon juice.

Let’s make Salbin Bet-Tehineh


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: