Last post (Mloukhiyeh I) was about how to preserve mloukhiyeh for winter use, Today’s post is about how to cook this mloukhiyeh.
In Syria, there are two ways to cook mloukhiyeh, either whole leaves in most cities, or chopped in Aleppo. It is cooked with meat or chicken, and served with rice, Arabic flat bread and lemon wedges .
Let’s make Mloukhiyeh:
Bazalia Bel-Bandourah means green peas cooked in tomato sauce. It is prepared from green peas, potato, carrot, meat cubes, onion and tomato paste, and served with rice.
Let’s make Bazalia Bel-Bandourah:
Fasouliyeh Habb Bel-Bandourah means white beans cooked in tomato sauce. It is prepared from white beans, meat cubes, onion and tomato paste, and served with rice.
Let’s make Fasouliyeh Habb Bel-Bandourah:
Makmour is a winter dish. It is prepared from finely chopped white cabbage cooked with ground meat, crushed garlic, cumin, water, rice and ghee. Then served with Arabic bread, lemon wedges and turnip pickles.
Let’s make Makmour:
Qamar Ad-Deen is dried apricot paste, it comes in a large flat sheet. Qamar Ad-Deen can be made into a drink and this is very popular in Ramadan and can be used with various recipes such as Mhlabiyeh (Qamar Ad-deen Pudding) and Nqoue’iyeh.
Nqoue’iyeh is a speciality of Hama, Syria, and it is unknown in other cities. Nqoue’iyeh is prepared from Qamar Ad-Deen cooked with rice, cornflour, sugar and water, and served cold with hot grilled kibbeh.
Let’s make Nqoue’iyeh:
