Mhammarah
January 15th, 2011
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
January 11th, 2011
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:
Asabe’e At-Tamr
January 8th, 2011
Asabe’e At-Tamr means date fingers, these are perfect with a hot cup of tea or coffee.
Let’s make Asabe’e At-Tamr:
Cinnamon Tea Cakes
December 15th, 2010
I made these cookies for Eid Al-Adha, they are similar to cherry tea cakes but the flavor combination here is cinnamon and walnuts (or pecans) – very tasty :)
Let’s make Cinnamon Tea Cakes:
Sabanekh Matboukhah
December 11th, 2010
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:
