To Aleppo With Love – Trit Bel-Laban
February 27th, 2016
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:
Archive – 2015
January 31st, 2016
One year ago, I started a series called “To Aleppo With Love إلى حلب مع حبي“. Take a look at the archive of last year:
To Aleppo With Love http://bit.ly/1vSjW5p
Introduction, Part 1 http://bit.ly/1BbGncM
Introduction, Part 2 http://bit.ly/1zGCE6z
Al-Bhar Al-Halabi http://bit.ly/1E3W1s3
Kibbeh Naiyeh Bi-Zeit Az-Zeitoun http://bit.ly/1Gbhixe
Kibbeh Bi-Safarjaliyeh http://bit.ly/19Z4MqH
Kabab Khashkhash http://bit.ly/1IrOR1r
Lahmeh Bi-Karaz http://bit.ly/1IC4xhG
Ma’arouk Ramadan http://bit.ly/1H8ih3m
Kibbeh Qassabiyeh http://bit.ly/1IcJe2S
Aqras Naa’na’a http://bit.ly/1KKI6YZ
Bathenjan Mshattah http://bit.ly/1NXiGH4
This year I’ll continue posting more recipes from Aleppine Cuisine. Stay tuned for new posts.
To Aleppo With Love – Bathenjan Mshattah
December 31st, 2015
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:
To Aleppo With Love – Itch
October 31st, 2015
Itch is a different twist on tabbouleh, Armenian origin and known in Aleppine cuisine.
Let’s make Itch:
To Aleppo With Love – Aqras Na’ana’a
September 30th, 2015
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:
