Bathenjan Mtabbaq
May 6th, 2010
Bathenjan Mtabbaq is a dish prepared from deep fried eggplants, then cooked with tomatoes, olive oil, onions, green pepper and salt. It is served with Arabic flat bread and green pepper.
Let’s make Bathenjan Mtabbaq:
Yabraq
April 20th, 2010
Last year I posted Yalanji (stuffed grape leaves), and today’s post is about Yabraq which is also stuffed grape leaves, the differences between Yalanji and Yabraq are:
Yalanji: The filling is rice and vegetables, the size of the grape leaf that is used is large, and the rolled leaves look thick.
Yabraq: The filling is rice and meat, and cooked in lemon juice, the size of the grape leaf that is used is medium and small, and the rolled leaves look thin and tall like cigarettes.
Let’s make Yabraq:
Waraq Al-‘Enab
April 17th, 2010
Waraq Al-‘Enab or Waraq Al-Dawali means Grape Leaves.
In Syria, grape leaves are used in two dishes:
Yalanji: Grape leaves stuffed with rice and vegetables, served as appetizer. I posted the recipe last year.
Yabraq: Grape leaves stuffed with rice and meat, cooked in lemon juice, served as main course. I’ll post it next.
Before the post “Yabarq”, I preferred to write this post about grape leaves, so that will give you some information about the preparations of grape leaves.
Grape leaves are used fresh in their season (April, May and June), or stored in the freezer for winter use. This post is about:
How to Use Fresh Grape Leaves?
How to Store Fresh Grape Leaves in the Freezer?
More pictures with details:
Mjaddaret Al-Aruz and Mjaddaret Al-Burghul
April 12th, 2010
This dish is also known as Mujaddarah or Mjaddarah. It consists of cooked lentils together with rice or bulgur wheat, then garnished with onions.
Today’s recipe is about the two types, Mjaddaret Al-Aruz which means rice mjaddarah, and Mjaddaret Al-Burghul which means bulgur mjaddarah.
Mjaddarah is served with salad, or yogurt, or eggplant pickles, or a sauce called “Zreqa”. Zreq is prepared from pomegranate molasses and this sauce is served with Mjaddarah only, it is known in some Syrian cities, I’ll share with you the recipe in this post.
Let’s make Mjaddaret Al-Aruz and Mjaddaret Al-Burghul:
Makdous Al-Bathenjan
April 9th, 2010
This post is related to : Typical Syrian Breakfast
Makdous Al-Bathenjan is prepared from baby eggplants stuffed with a mixture of chopped walnuts, ground red pepper, salt and olive oil, the origin of makdous is Syria, and it has become popular in most Arab countries. Makdous is eaten for breakfast, or snack.
To have perfect makdous, you should choose the right type of eggplants and follow all the steps when preparing makdous.
I’ve purchased makdous form the store to compare it with homemade makdous, store bought makdous has a weird taste, it tastes like pickles and not delicious. I love our homemade makdous because it is a real traditional Syrian Makdous.
This post is about the exact traditional way of preparing makdous, and this is how my grandmother and my mother make it.
Let’s make Makdous Al-Bathenjan:
