Orange Blossom Water

This dish is also known as Mujaddarah or Mjaddarah. It consists of cooked lentils together with rice or bulgur wheat, then garnished with onions.

Today’s recipe is about the two types, Mjaddaret Al-Aruz which means rice mjaddarah, and Mjaddaret Al-Burghul which means bulgur mjaddarah.

Mjaddarah is served with salad, or yogurt, or eggplant pickles, or a sauce called “Zreqa”. Zreq is prepared from pomegranate molasses and this sauce is served  with Mjaddarah only, it is known in some Syrian cities, I’ll share with you the recipe in this post.

Let’s make Mjaddaret Al-Aruz and Mjaddaret Al-Burghul:

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The idea of this dish is similar to Fasouliyeh Bez-Zeit, but here whole fava bean pods are used instead of green beans.

Foul is the Arabic word for fava beans, Zeit is the Arabic word for oil.

Let’s make Foul Akhdar Bez-Zeit:

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Mehshi means stuffed, any stuffed vegetable is called “Mehshi”. Mehshi Al-Bathenjan is stuffed eggplants and Mehshi Al-Kousa is stuffed vegetable marrows. The filling is prepared from rice, meat mixed with sheep/lamb tail fat “liyeh”, tomato paste, salt and black pepper, then the stuffed vegetables are cooked in tomato sauce.

Let’s make Mehshi Al-Bathenjan and Mehshi Al-Kousa:

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When you go out in the evening in Syria, you will see a man in the street pushing his cart with a huge pot and selling boiled fava beans with cumin, salt and lemon, this is called Foul Nabet.

The post is about how to make Foul Nabet, but if you get a chance to visit Syria, I highly recommend to try Foul Nabet from the cart.

Let’s make Foul Nabet:

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‘Ejjeh is a kind of fritter in Syria. It is simple, the batter is prepared from (onion, parsley, eggs,  paprika, salt, pepper, baking soda, and flour), then deep fried in oil, and served with Arabic flat bread, yogurt, and mint.

Let’s make’Ejjeh:

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