‘Ejjeh
March 22nd, 2010
‘Ejjeh is a kind of fritter in Syria. It is simple, the batter is prepared from (onion, parsley, eggs, paprika, salt, pepper, baking soda, and flour), then deep fried in oil, and served with Arabic flat bread, yogurt, and mint.
Let’s make’Ejjeh:
Mloukhiyeh II
March 20th, 2010
Last post (Mloukhiyeh I) was about how to preserve mloukhiyeh for winter use, Today’s post is about how to cook this mloukhiyeh.
In Syria, there are two ways to cook mloukhiyeh, either whole leaves in most cities, or chopped in Aleppo. It is cooked with meat or chicken, and served with rice, Arabic flat bread and lemon wedges .
Let’s make Mloukhiyeh:
Mloukhiyeh I
March 19th, 2010
Mloukhiyeh is Jew’s mellow. It is available in summer in July, therefore it is used fresh. For winter, mloukhiyeh is dried and stored in the freezer. This post is about how to preserve mloukhiyeh for winter use, and the next post will be about how to cook mloukhiyeh.
How to preserve Mloukhiyeh:
Passion Fruit Curd Sponge Roll
March 15th, 2010
This is my second attempt at making a sponge roll. The first one was a disaster, the cake cracked when I rolled it. This time I used different recipe, and the result was fabulous. I filled the roll with eggless passion fruit curd mixed with whipped cream and sliced banana (the passion fruit curd in the original recipe is prepared with eggs), it was really delicious and I will make it again with different fillings.
Let’s make Passion Fruit Curd Sponge Roll:
Black Forest Cake
March 12th, 2010
Last week I traveled with my family to Mecca for Umrah. It was a great visit, seeing the kaaba for first time, doing tawaf, then sa’yee, praying and drinking Zamzam water was amazing, words can’t describe my feelings. I will never forget this wonderful experience.
This is the recipe of black forest cake which I made for the first blogversary celebration. The cake was a huge hit and fabulous.
Let’s make Black Forest Cake:
