Archive for the ‘Syrian Breakfast’ Category

Syrian Breakfast

February 28th, 2018

Breakfast in Syria is an event itself. Syrian Breakfast usually consists of of an assortment of small plates, served with Arabic flat bread and tea. The whole family sits together, There are no plates. Breakfast is eaten communally – everyone has a piece of bread and dips it into the various items. Thus, each dish must be laid out in a pattern, such that each person can reach each plate with their little chunks of bread. Most of the foods served for breakfast are called “Hawadir” – readies or foods that are ready to eat from the pantry or refrigerator.

More pictures with details:

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Hummus Mdammas

January 29th, 2018

Hummus Mdammas (Hummus Mudammas) is a very popular dish served for breakfast or any meal of the day. In Syria, we prepare Hummus Mdammas in two ways which are Hummus Mdammas Bi-Zeit Az-Zeitoun (chickpeas with olive oil) and Hummus Mdammas Bel-Laban (chickpeas beans with yogurt). Hummus Mdammas is similar to Foul Mdammas

Let’s make Hummus Mdammas:

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Hummus Bi-Zeit Az-Zeitoun

December 22nd, 2017

Hummus is a Middle Eastern food that has become popular in other areas of the world. Hummus is made of chickpeas as the primary ingredient — after all, the word “hummus” means chickpeas in Arabic.

In Syria, Hummus has different varieties:

Hummus Bi-Zeit Az-Zeitoun: a specialty of Hama, chickpeas blended with olive oil only. Mostly eaten as breakfast.

Hummus Bet-Tehineh: chickpeas blended with tahini, lemon juice, garlic and salt.

Hummus Bet-Tehineh W Lahmeh: same above but topped with meat and pine nuts.

Let’s make Hummus Bi-Zeit Az-Zeitoun:

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Makdous Al-Bathenjan

September 29th, 2017

This post is related to : Typical Syrian Breakfast

It is the season of vegetables that are main ingredients of many Syrian dishes, one example is Eggplant (Bathenjan in Arabic). It is the time to make Makdous Al-Bathenjan, Mrabba Al-Bathenjan, Mrabba Al-Bathenjan Al-Halabi, and Mkhallal Al-Bathenjan (eggplant pickle).

Makdous Al-Bathenjan is a traditional Syrian dish that goes back generations. It is prepared by stuffing baby eggplants with a mixture of chopped walnuts, ground red pepper, salt and garlic and preserved in olive oil. It is normally eaten with Arabic flat bread as part of the breakfast or supper, or as a snack. Makdous is best made at home.

Let’s make Makdous Al-Bathenjan:

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Labneh

July 15th, 2017

Labneh is made from fresh yogurt which has been well drained to remove all whey. Labneh, a word derived from the word “Laban”, Laban means yogurt. Labneh is popular in Syria, Lebanon and Palestine. Besides being used fresh, labneh is also formed into balls (Arabic for Labneh Balls is Labneh Mda’abaleh), sometimes covered with herbs or spices, and stored in olive oil. It is often eaten for breakfast with bread, cucumber, olives and fresh mint.

Let’s make Labneh.

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