Mamouniyeh is a specialty of Aleppo. It is a breakfast dish prepared from semolina, ghee, and sugar syrup, served with cheese and sh’eibiyyat. People think that Mamouniyeh named after “Al-Ma’moun” the seventh Abbasid caliph, but according to Encyclopedia of Aleppo, Mamouniyeh was created by “Ma’moun” a person from Aleppo and named after him.
Let’s make Mamouniyeh:
This post is about sweets I prepared for Eid Al-Fitr.
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Eid Al-Fitr “Smaller Eid”, is a Muslim holiday that marks the end of Ramadan, the Islamic holy month of fasting. Today is the first day of Eid Al-Fitr.
Eid Mubarak to all of you and your families. May you have a joyful and blessed Eid with family and friends.
Ma’amoul are small shortbread pastries filled with dates, orange “my mom’s creation”, walnuts, pistachios, or occasionally cheese, loukoum or other fillings. They can be decorated by hand or in special wooden molds. They are very popular in Syria, Lebanon, Palestine, Jordan and other Levantine countries. The smell of freshly baked Ma’amoul spreading throughout the place is an Eid ritual. Many of you have asked me about Ma’amoul recipe, so here it is.
Let’s make Ma’amoul:
Foul Mdammas (Foul Mudammas) is a very popular dish served for breakfast or any meal of the day. In Syria, we prepare Foul Mdammas in two ways which are Foul Mdammas Bez-Zeit (fava beans with olive oil) and Foul Mdammas Bel-Laban (Fava beans with yogurt). Previously, I’ve shared a recipe for Foul Mdammas, and the recipe for today is almost similar to old one but with Aleppine twist.
Let’s make Foul Mdammas Bel-Khaltah Al-Halabiyeh:
