Archive – 2017
December 31st, 2017
I want to thank you all for the support you’ve shown me, and I hope 2018 will be a wonderful year for you!
Click here and take a look at the archive of 2017.
Hummus Bi-Zeit Az-Zeitoun
December 22nd, 2017
Hummus is a Middle Eastern food that has become popular in other areas of the world. Hummus is made of chickpeas as the primary ingredient — after all, the word “hummus” means chickpeas in Arabic.
In Syria, Hummus has different varieties:
Hummus Bi-Zeit Az-Zeitoun: a specialty of Hama, chickpeas blended with olive oil only. Mostly eaten as breakfast.
Hummus Bet-Tehineh: chickpeas blended with tahini, lemon juice, garlic and salt.
Hummus Bet-Tehineh W Lahmeh: same above but topped with meat and pine nuts.
Let’s make Hummus Bi-Zeit Az-Zeitoun:
To Aleppo With Love – Sujuq
November 30th, 2017
Sujuq is a type of dry, spiced sausage that is somewhat similar to salami, with its three main characteristics being that it is salty, dry and has a high fat content. It consists of ground meat combined with various spices before being piped into a sausage casing. Sheep intestine has historically been the casing of choice, though nowadays both natural and artificial sausage casings are used. Sujuq is dried for at least three weeks before it is considered ready to consume. Also traditionally Sujuq is stuffed into clean, porous stockings and hanged for 3 to 5 days in a cool, dry place away from any sunlight.
I made sujuq without following the traditional methods and without drying because the weather in gulf is not suitable for air-dry, although I did not follow the traditional method but it has the same flavor of sujuq that I used to eat in Aleppo. In the post, I will show you different methods of using Sujuq.
Let’s make Sujuq:
Hummus Bet-Tehineh
October 21st, 2017
Hummus is a Middle Eastern food that has become popular in other areas of the world. Hummus is made of chickpeas as the primary ingredient — after all, the word “hummus” means chickpeas in Arabic.
In Syria, Hummus has different varieties:
Hummus Bet-Tehineh: chickpeas blended with tahini, lemon juice, garlic and salt.
Hummus Bet-Tehineh W Lahmeh: same above but topped with meat and pine nuts.
Hummus Bi-Zeit Az-Zeitoun: a specialty of Hama, chickpeas blended with olive oil only. I’ll post it soon.
Let’s make Hummus Bet-Tehineh:
Makdous Al-Bathenjan
September 29th, 2017
This post is related to : Typical Syrian Breakfast
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).
Makdous Al-Bathenjan is a traditional Syrian dish that goes back generations. It is prepared by stuffing baby eggplants with a mixture of chopped walnuts, ground red pepper, salt and garlic and preserved in olive oil. It is normally eaten with Arabic flat bread as part of the breakfast or supper, or as a snack. Makdous is best made at home.
Let’s make Makdous Al-Bathenjan:
