June 6th, 2016
Ramadan is the ninth month of Islamic calendar, Muslims worldwide observe this as a month of fasting. Today is the first day of Ramadan.
Ramadan Kareem to all of my lovely followers. May the holy month bring peace and happiness to you and your loved ones.
May 31st, 2016
Dibs Al-Fleifleh Al-Halabiyeh is red pepper paste made from Aleppo Pepper (a variety of Capsicum annuum). It is prepared in summer (July and August). Dibs Al-Fleifleh Al-Halabiyeh is widely used in Syrian Cuisine especially in Aleppo. it is used in many recipes such as Manaqish as you see in the picture, Kibbeh Naiyeh Bi-Zeit Az-Zeitoun, Itch, Bathenjan Mshattah, Mhammara, Lahm Bi-‘Ajin, and others.
Let’s make Dibs Al-Fleifleh Al-Halabiyeh:
May 28th, 2016
Mahia is one of the sweets prepared for Nisf Sha’aban, it is a speciality of Hama. In Hama, people usually buy it and don’t bother making it at home. I asked for the recipe and it actually took few attempts until I got a result almost similar to Mahia Sold in Hama. Although the ingredients are simple (sugar, water, semolina, rose water), the process of making mahia requires patience and practice.
Let’s make Mahia:
May 23rd, 2016
Sha’aban is the eighth month of the Islamic calender, it is the month before Ramadan.
Nisf Sha’aban or Mid-Sha’aban is the 15th day of the eighth month (sha’aban) of the Islamic lunar calendar. Laylat Nisf Sha’aban is the night preceding the 15th day of Sha’aban. The most important event at the fifteenth of Sha’aban was the changing of the qiblah which was ordered by God from Masjid Al-Aqsa (Al-Aqsa Mosque) in Jerusalem, to Masjid Al-Haram (The Sacred Mosque) in Mecca.
In Syria it is a tradition to celebrate Nisf Sha’aban every year. In Hama, special sweets are prepared for this occasion, these sweets can’t be found on other days of the year. Parents visit their married daughters and take with them these sweets as a gift.
Four kind of sweets are prepared:
– Ma’amoul Abiad
More pictures with details:
April 28th, 2016
Ka’ek Al-Eid Al-Maleh is salty cookies seasoned with “mahlab, anise, fennel, and cumin”. This Ka’ek is my favorite, the smell and the taste of it always bring me back to all the beautiful moments in Aleppo. Try it and you will be addicted to it.
Let’s make Ka’ek Al-Eid Al-Maleh: