Foul Mdammas (Foul Mudammas) is a very popular dish served for breakfast or any meal of the day. In Syria, we prepare Foul Mdammas in two ways which are Foul Mdammas Bez-Zeit (fava beans with olive oil) and Foul Mdammas Bel-Laban (Fava beans with yogurt). Previously, I’ve shared a recipe for Foul Mdammas, and the recipe for today is almost similar to old one but with Aleppine twist.
Let’s make Foul Mdammas Bel-Khaltah Al-Halabiyeh:
Trit Bel-Laban is Aleppine dish that uses pieces of fresh flatbread as a foundation upon which various ingredients “yogurt, eggs, meat” are added on top. It can be served as a breakfast or dinner.
Let’s make Trit Bel-Laban:
Bathenjan Mshattah is eggplants stuffed with a mixture of (sauteed onion, red pepper paste, and spices), then covered with tahini sauce and served.
Let’s make Bathenjan Mshattah:
Itch is a different twist on tabbouleh, Armenian origin and known in Aleppine cuisine.
Let’s make Itch:
Aqras Na’ana’a is Aleppine dish that consists of minced meat seasoned with dried mint and spices, then grilled and served with lemon-garlic sauce. Na’ana’a means mint.
Let’s make Aqras Na’ana’a:
