Archive for May, 2016

To Aleppo With Love – Dibs Al-Fleifleh Al-Halabiyeh

May 31st, 2016

Dimah - - Debs Al-Fleifleh Al-Halabiyeh 94 500

Dibs Al-Fleifleh Al-Halabiyeh is red pepper paste made from Aleppo Pepper (a variety of Capsicum annuum). It is prepared in summer (July and August). Dibs Al-Fleifleh Al-Halabiyeh is widely used in Syrian Cuisine especially in Aleppo. it is used in many recipes such as Manaqish as you see in the picture, Kibbeh Naiyeh Bi-Zeit Az-Zeitoun, Itch, Bathenjan Mshattah, Mhammara, Lahm Bi-‘Ajin, and others.

Let’s make Dibs Al-Fleifleh Al-Halabiyeh:



May 28th, 2016

Dimah - -Mahia 91 500

Mahia is one of the sweets prepared for Nisf Sha’aban, it is a speciality of Hama. In Hama, people usually buy it and don’t bother making it at home. I asked for the recipe and it actually took few attempts until I got a result almost similar to Mahia Sold in Hama. Although the ingredients are simple (sugar, water, semolina, rose water), the process of making mahia requires patience and practice. 

Let’s make Mahia:


Nisf Sha’aban -2016

May 23rd, 2016

Dimah - - Nisf Sha'aban 1 500

Sha’aban is the eighth month of the Islamic calender, it is the month before Ramadan.

Nisf Sha’aban or Mid-Sha’aban is the 15th day of the eighth month (sha’aban) of the Islamic lunar calendar. Laylat Nisf Sha’aban is the night preceding the 15th day of Sha’aban. The most important event at the fifteenth of Sha’aban was the changing of the qiblah which was ordered by God from Masjid Al-Aqsa (Al-Aqsa Mosque) in Jerusalem, to Masjid Al-Haram (The Sacred Mosque) in Mecca.

In Syria it is a tradition to celebrate Nisf Sha’aban every year. In Hama, special sweets are prepared for this occasion, these sweets can’t be found on other days of the year. Parents visit their married daughters and take with them these sweets as a gift.

Four kind of sweets are prepared:
– Ma’amoul Abiad
– Makbouseh
– Mahia
– Bashmina

More pictures with details: