Archive for January, 2011

‘Ades Bi-Husrum

January 25th, 2011

Dimah - - A'des Bi-Husrum 7

‘Ades Bi-Husrum is prepared from red lentils, flour, lemon juice or verjuice, parsley, onion and ghee, and served as a main dish with toasted bread.

Let’s make A’des Bi-Husrum:


Raspberry Sugar Cookie Sandwiches

January 22nd, 2011

Dimah - - Raspberry Sugar Cookie Sandwiches 5

I made these cookies for Eid Al-Adha, they were delicious with hint of lemon and yummy raspberry jam.

Let’s make Raspberry Sugar Cookie Sandwiches:


Burghul Bel-Bandourah

January 18th, 2011

Dimah - - Burghul Bel-Bandourah 90

Burhgul Bel-Bandourah is a healthy and light dish prepared from tomatoes, bulgur, onions, and olive oil.

Let’s make Burghul Bel-Bandourah:



January 15th, 2011

Dimah - - Mhammarah 1

Mhammarah or Muhammara is a red pepper dip originally from Aleppo, Syria. The principal ingredients are usually fresh or dried peppers, walnuts, breadcrumbs, and olive oil. It may also contain garlic, lemon juice, pomegranate molasses, and sometimes spices such as cumin. Mhammarah is eaten as a dip with bread, as a spread for toast, and with lamb kabab, or shish tawook. I’ll share two recipes of Mhammarah in this post.

Let’s make Mhammarah:


Aruz Bel-Foul

January 11th, 2011

Dimah - - Aruz Bel-Foul 9

Aruz Bel-Foul is a dish prepared from fava beans, meat and rice. It is served with a salad called “Taiyar Wakhmeh” (turnip pickles salad), this salad is a specialty of Hama, very popular in Spring, and also served with other dishes such as kibbeh, I’ll share the recipe of the salad in this post.

Let’s make Aruz Bel-Foul: