To Aleppo With Love – Soon
January 3rd, 2015
Aleppo (in Arabic: Halab and written like this: حلب) is the largest city in Syria, and the oldest city in the world (over 12,200 years old). I was born in Hama, and I lived part of my childhood in Aleppo.
Before the terrible war on my country Syria and four years ago, Aleppo was a thriving, cosmopolitan place. But since 2012, Aleppo is exposed to destruction, and the losses in ancient and modern city are tremendous, it is heartbreaking.
I’ll start a series called “To Aleppo With Love إلى حلب مع حبي” and I’ll post Aleppine dishes, this series of new posts is dedicated from me and my family to great Aleppo.
Watch the blog for updates…To Aleppo With Love – Soon !
Click on picture for larger image.
Ma’akarounah Bel-Bandourah
August 17th, 2014
Ma’akarounah Bel-Bandourah is pasta with tomato meat sauce. Usually spaghetti is used for making this dish.
Let’s make Ma’akarounah Bel-Bandourah:
Eid Al-Fitr, Sweets – 2014
August 3rd, 2014
This post is about sweets I prepared for Eid Al-Fitr (The Eid that comes after Ramadan).
Read the Archive:
More pictures with details:
Fattet Hummus Bel-Laban
July 18th, 2014
Fatteh or fattah is an Arabic dish that uses pieces of toasted or fresh flatbread as a foundation upon which various ingredients are added on top.
Fatteh can be made with chickpeas (Arabic: Fattet Hummus), or with chicken (Arabic : Fattet Dajaj), or with eggplants (Arabic: Fattet Makdous).
Fattet Hummus has different types:
Fattet Hummus Bel-Laban: it is made by layering crispy flatbread, topped with yogurt sauce, then topped with chickpeas.
Fattet Hummus Bet-Tahineh: is made by layering crispy flatbread, topped with (Hummus Tahini dip: chickpeas blended with tahini and lemon juice). In Damascus it is called “Tesqieh Bel-Badweh”.
Fattet Hummus Bez-Zeit: dried chickpeas are cooked in water until tender but not mushy. Then in a blender the sauce is prepared (put in blender chickpeas cooking water (the water which was used to cook the chickpeas), garlic, baking soda, salt and blend, then slowly add olive oil until the mixture turns into white in color, this mixture is called “Faqseh”). Then the fatteh is prepared by layering crispy flatbread, topped with chickpeas, then topped with Faqseh. Garnished with cumin. This fatteh in Damascus is called ” Tesqieh Bel-Faqseh”.
Fattet Hummus Helweh: is made by saute onion in ghee until transparent, then cooking the onions in chickpeas cooking water. Then the fatteh is prepared by layering crispy flatbread, topped with the onion with the cooking water, then topped with chickpeas, and heated ghee is added at top. This is a specialty of Hama.
Today’s recipe is Fattet Hummus Bel-Laban. Later, I’ll post recipes about all the other types.
Let’s make Fattet Hummus Bel-Laban:
