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).
Mkhallal Al-Bathenjan is prepared by stuffing baby eggplants with a mixture of chopped ground red pepper and garlic then preserved in brine. It is normally eaten with savory dishes.
Let’s make Makhallal Al-Bathenjan:
Dibs Al-Fleifleh Al-Halabiyeh is red pepper paste made from Aleppo Pepper (a variety of Capsicum annuum). It is prepared in summer (July and August). Dibs Al-Fleifleh Al-Halabiyeh is widely used in Syrian Cuisine especially in Aleppo. it is used in many recipes such as Manaqish as you see in the picture, Kibbeh Naiyeh Bi-Zeit Az-Zeitoun, Itch, Bathenjan Mshattah, Mhammara, Lahm Bi-‘Ajin, and others.
Let’s make Dibs Al-Fleifleh Al-Halabiyeh:
Al-Bhar Al-Halabi (Bhar Al-Daqqah Al-Halabi) is Aleppine seven-spice blend which belongs to Aleppo city. Bhar means “spices”, Halabi means “From Aleppo”, Aleppo in Arabic is “Halab”, and “Halabi” is derived from “Halab”. Al-Bhar Al-Halabi is widely used in Aleppine dishes.
Let’s make Al-Bhar Al-Halabi:
Mkhallal is the Arabic word for pickles. Today’s post is about how to make:
1- Mkhallal Al-Fleifleh (Pickled Green Pepper)
2- Mkhallal Al-Khiar (Pickled Cucumber)
3- Mkhallal Al-Khiar Beth-Thoum (Pickled Cucumber, flavored with garlic)
4- Mkhallal Al-Qethaa’ (Pickled Armenian Cucumber)
5- Mkhallal Al-Shawandar (Pickled Beets)
6- Mkhallal Al-Left (Pickled Turnips)
7- Mkhallal Al-Malfouf (Pickled Cabbage)
8- Mkhallal Al-Zaher (Pickled Cauliflower)
Let’s make Mkhallal:
Dibs Ar-Remman “Pomegranate molasses” is one of those precious ingredients in Syrian cuisine. It is pomegranate juice “from a tart variety of pomegranate” that is boiled down and reduced to a thick, dark syrup.
Let’s make Dibs Ar-Remman:
