Sahlab (Salep) is a white flour like powder made from the tubers of the orchid genus Orchis (including species Orchis mascula and Orchis militaris). These tubers contain a nutritious, starchy polysaccharide called glucomannan. Salep is used as the basis of a drink and as a thickener in Syrian ice cream and Turkish ice cream.
Let’s make Sahlab:
This post is related to : Syrian Breakfast
When making Mrabba Al-Qare’e and Mrabba Al-Qare’e Al-Halabi, you will get pieces of pumpkin slices that are irregular in shape or small, these residues can’t be used to make the first two kinds of jam, and they are used to make Mrabba Al-Qare’e Al-Mabshour (Shredded Pumpkin Jam).
Let’s make Mrabba Al-Qare’e Al-Mabshour:
This post is related to : Syrian Breakfast
“Mrabba Al-Qare’e” or “Mrabba Al-Yaqtin” (Pumpkin Jam) is very popular in Syria. You would be surprised how delicious it is. Today I’ll share the recipe of Pumpkin Jam of Hama, and next post will be “Mrabba Al-Qare’e Al-Halabi” which is the recipe of Aleppo, then Mrabba Al-Qare’e Al-Mabshour (Shredded Pumpkin Jam).
Let’s make Mrabba Al-Qare’e:
Qamar Ad-Din is dried apricot paste, the origin of Qamar Ad-Din is Syria. Qamar Ad-Din is used with various recipes such as Sharab Qamar Ad-Din, Fattet Qamar Ad-Din, Mhlabiyeh (Qamar Ad-din Pudding) and Nqou’eiyeh (Qamar Ad-Din cooked with rice).
Fattet Qamar Ad-Din is Sharab Qamar Ad-Din eaten with crispy flat bread, a specialty of Hama and Aleppo. In Aleppo, it is named Mariset Qamar Ad-Din. It is an easy recipe, a simple dish, yet delicious. Eaten in summer as breakfast, lunch or snack.
Let’s Make Fattet Qamar Ad-Din:
