July 18th, 2014
Fatteh or fattah is an Arabic dish that uses pieces of toasted or fresh flatbread as a foundation upon which various ingredients are added on top.
Fatteh can be made with chickpeas (Arabic: Fattet Hummus), or with chicken (Arabic : Fattet Dajaj), or with eggplants (Arabic: Fattet Makdous).
Fattet Hummus has different types:
Fattet Hummus Bel-Laban: it is made by layering crispy flatbread, topped with yogurt sauce, then topped with chickpeas.
Fattet Hummus Bet-Tahineh: is made by layering crispy flatbread, topped with (Hummus Tahini dip: chickpeas blended with tahini and lemon juice). In Damascus it is called “Tesqieh Bel-Badweh”.
Fattet Hummus Bez-Zeit: dried chickpeas are cooked in water until tender but not mushy. Then in a blender the sauce is prepared (put in blender chickpeas cooking water (the water which was used to cook the chickpeas), garlic, baking soda, salt and blend, then slowly add olive oil until the mixture turns into white in color, this mixture is called “Faqseh”). Then the fatteh is prepared by layering crispy flatbread, topped with chickpeas, then topped with Faqseh. Garnished with cumin. This fatteh in Damascus is called ” Tesqieh Bel-Faqseh”.
Fattet Hummus Helweh: is made by saute onion in ghee until transparent, then cooking the onions in chickpeas cooking water. Then the fatteh is prepared by layering crispy flatbread, topped with the onion with the cooking water, then topped with chickpeas, and heated ghee is added at top. This is a specialty of Hama.
Today’s recipe is Fattet Hummus Bel-Laban. Later, I’ll post recipes about all the other types.
Let’s make Fattet Hummus Bel-Laban:
June 30th, 2014
Ramadan is the ninth month of Islamic calendar, Muslims worldwide observe this as a month of fasting. Yesterday was the first day of Ramadan.
Wish you a happy blessed month of Ramadan. Ramadan Kareem.
February 28th, 2014
This cake is moist with delicious crumbling streusel topping. Everyone loved it.
Let’s make German Apple Cake:
February 28th, 2014
Today my blog celebrates its fifth birthday. I remember when I chose the name of the blog and when I published my first post (Batersh). My aim was to spread Syrian cuisine to the world, and still have many recipes want to share with you but the last three years have been tough on me due to the situation in Syria, that’s why I couldn’t update the blog frequently.
For this celebration, my plan was to make a feast full of Syrian dishes, but unfortunatly I couldn’t do that because I’ve been sick since last week. I changed my plan and prepared this easy delicious German Apple Cake. For the recipe of the cake read this post.
Thanks everyone for following Orange Blossom Water.
January 31st, 2014
Today’s post is about two kinds of salads:
1- Salatet Mkhallal Al-Shawandar (Salad prepared with Pickled Beets).
2- Salatet Mkhallal Al-Left (Salad prepared with Pickled Tunrips). I learned it from a chef from Aleppo, and they call it “Salatet Set Kalileh”.
Let’s make Salatet Mkhallal: