Lahmeh Qeta’e is Lamb Shish Kabab. It is prepared from lamb cubes marinated in (yogurt, paprika, black pepper, salt, balsamic vinegar, lemon zest and olive oil).
Let’s make Lahmeh Qeta’e Meshwiyeh:
Archive for 2010
Lahmeh Meshwiyeh
September 3rd, 2010
Lahmeh Meshwiyeh is Minced Lamb Kabab. It is prepared from a mixture of lamb meat, liyeh (sheep/lamb tail fat), bulgur, onion, parsley, salt and black pepper.
Let’s make Lahmeh Meshwiyeh:
Biwaz
September 1st, 2010
Biwaz is prepared from Arabic flat bread topped with (dibs Al-fleifleh “red pepper pastes”, onion mixed with sumac, and parsley). Biwaz is always served with Mashawi such as lamb shish kabab (lahmeh qetae’ meshwiyeh), minced lamb meat kabab (lahmeh meshwiyeh), and chicken shish kabab (shish tawouk).
Let’s make Biwaz:
Ramadan, Iftar – 2010
August 30th, 2010
Sharab Al-‘Eriq Sous
August 25th, 2010
Licorice or liquorice is the root of Glycyrrhiza glabra is an herbaceous perennial plant which grows in Mediterranean countries from Anatolia to Spain. The plants grow to 50-120 cm and have bluish purple flowers.
Licorice plants are widespread in Syria, particularly in Al-Raqqa governorate. Syrian licorice is considered one of the best in the world and is referred to as Euphrates licorice.
Sharab Al-‘Eriq Sous (Licorice drink) is one of the most important drinks in Ramadan. In Syria, sous vendor walks around old market places and allies, wearing his traditional outfit and carrying the drink in a container on his back. Licorice drink is produced by moistening the roots. Afterward, they are wrapped in cloth and soaked slowly in water.
Let’s make Sharab Al-‘Eriq Sous:
