Mhammarah or Muhammara is a red pepper dip originally from Aleppo, Syria. The principal ingredients are usually fresh or dried peppers, walnuts, breadcrumbs, and olive oil. It may also contain garlic, lemon juice, pomegranate molasses, and sometimes spices such as cumin. Mhammarah is eaten as a dip with bread, as a spread for toast, and with lamb kabab, or shish tawook. I’ll share two recipes of Mhammarah in this post.
Let’s make Mhammarah:
Aruz Bel-Foul is a dish prepared from fava beans, meat and rice. It is served with a salad called “Taiyar Wakhmeh” (turnip pickles salad), this salad is a specialty of Hama, very popular in Spring, and also served with other dishes such as kibbeh, I’ll share the recipe of the salad in this post.
Let’s make Aruz Bel-Foul:
Sabanekh Matboukhah is spinach cooked with ground meat, crushed garlic, ground coriander, and served with rice. Some people call it sabanekh bel-Lahemh (spinach with meat) or sabanekh w rez (spinach with rice).
Let’s make Sabanekh Matboukhah:
Bamieh Bel-Bandourah is okra cooked with meat, garlic, ground coriander and tomato sauce.
Let’s make Bamieh Bel-Bandourah:
I said in my post Salbin Bel-Lahmeh that salbin (gundelia) is cooked in two ways. Salbin Bet-Tehineh is salbin (gundelia) cooked with olive oil, garlic, paprika, tahini and lemon juice.
Let’s make Salbin Bet-Tehineh
