Syrian Breakfast

February 28th, 2018

Breakfast in Syria is an event itself. Syrian Breakfast usually consists of of an assortment of small plates, served with Arabic flat bread and tea. The whole family sits together, There are no plates. Breakfast is eaten communally – everyone has a piece of bread and dips it into the various items. Thus, each dish must be laid out in a pattern, such that each person can reach each plate with their little chunks of bread. Most of the foods served for breakfast are called “Hawadir” – readies or foods that are ready to eat from the pantry or refrigerator.

More pictures with details:

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Orange Blossom Water Turns Nine!

February 28th, 2018

Today my blog celebrates its ninth birthday.

I can’t believe it’s been nine years since I started this blog. Thanks for all the lovely comments and encouragement these past 9 years. I hope I can continue this blog for a few more years. It takes time here to post as well as time to cook and photograph what I made and as long as I am able to do all that I would like to keep this little old blog going. I’m looking forward to the coming years!
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Hummus Mdammas

January 29th, 2018

Hummus Mdammas (Hummus Mudammas) is a very popular dish served for breakfast or any meal of the day. In Syria, we prepare Hummus Mdammas in two ways which are Hummus Mdammas Bi-Zeit Az-Zeitoun (chickpeas with olive oil) and Hummus Mdammas Bel-Laban (chickpeas beans with yogurt). Hummus Mdammas is similar to Foul Mdammas

Let’s make Hummus Mdammas:

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Hummus Bi-Zeit Az-Zeitoun

December 22nd, 2017

Hummus is a Middle Eastern food that has become popular in other areas of the world. Hummus is made of chickpeas as the primary ingredient — after all, the word “hummus” means chickpeas in Arabic.

In Syria, Hummus has different varieties:

Hummus Bi-Zeit Az-Zeitoun: a specialty of Hama, chickpeas blended with olive oil only. Mostly eaten as breakfast.

Hummus Bet-Tehineh: chickpeas blended with tahini, lemon juice, garlic and salt.

Hummus Bet-Tehineh W Lahmeh: same above but topped with meat and pine nuts.

Let’s make Hummus Bi-Zeit Az-Zeitoun:

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To Aleppo With Love – Sujuq

November 30th, 2017

Sujuq is a type of dry, spiced sausage that is somewhat similar to salami, with its three main characteristics being that it is salty, dry and has a high fat content. It consists of ground meat combined with various spices before being piped into a sausage casing. Sheep intestine has historically been the casing of choice, though nowadays both natural and artificial sausage casings are used. Sujuq is dried for at least three weeks before it is considered ready to consume. Also traditionally Sujuq is stuffed into clean, porous stockings and hanged for 3 to 5 days in a cool, dry place away from any sunlight.

I made sujuq without following the traditional methods and without drying because the weather in gulf is not suitable for air-dry, although I did not follow the traditional method but it has the same flavor of sujuq that I used to eat in Aleppo. In the post, I will show you different methods of using Sujuq.

Let’s make Sujuq:

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