White Chocolate Chip Muffins
January 10th, 2010
Kraim Ath-Thoum
January 8th, 2010
Kraim Ath-Thoum or Garlic Sauce is very popular in Syria, it is served with Shish Tawouk, grilled chicken, Shawerma, and french fries.
There are different recipes, some use mayonnaise or whole eggs or egg yolk or egg white or boiled potato. I don’t eat any kind of food that has raw eggs, so I make this sauce using cornflour.
Let’s make Kraim Ath-Thoum:
Halaweh Tehiniyeh
January 4th, 2010
This post is related to : Typical Syrian Breakfast
In Syria, Lebanon, Iraq, Jordan and Palestine, halaweh is typically the sesame or tahini-based form, which can be flavored in various ways and may include pistachios, almonds or chocolate.
Sesame Halaweh (Halawa), The primary ingredients in this confection are sesame seeds or paste (tahini), and sugar, or glucose. Bois de Panama, called “Shersh Al-Halaweh” is added to stabilize the oils in the mixture or create a distinctive texture for the resulting confection.
Other ingredients and flavorings such as pistachio nuts, vanilla, or chocolate are often added to the basic tahini and sugar base.
In Syria, Halaweh is served with Syrian cheeses and Arabic flat bread.
Let’s make Halaweh Tehiniyeh and Cheese Wrap Sandwich:
Kumquat Preserves
December 28th, 2009
Kumquats can be eaten as a snack or with other food such as sandwiches to add an exciting tangy flavor. Fresh kumquats can be used in flavoring bread, cakes, cookies, pies, and cheese cake. Kumquats in sauces, marmalade, jelly, and glaze are exceptionally tasty and are a particular treat as a topping for bread, biscuits, and cakes. Source: Kumquatgrowers
This recipe is easy and the preserve is delicious. You can eat it straight out of the jar, or on toast, I like it with Syrian cheese, or it can be used to decorate desserts.
Let’s make Kumquat Preserves:
Zaher Matboukh
December 23rd, 2009
Zaher Matboukh is a winter dish. It is prepared from white cauliflower deep fried in vegetable ghee, then cooked with ground meat, crushed garlic, ground cumin and water, and served with rice.
Let’s make Zaher Matboukh:
