‘Esh Al-Bulbul

April 1st, 2009

Dimah - http://orangeblossomwater.net - Ush Al-Bulbul 7

Do you remember ‘Ajineh Mwarraqah? I promised I’ll write about the dishes that depend on this dough and this is the first one “’Ush Al-Bulbul”, the next post will be “Sambousek Mwarraq

‘Ush Al-Bulbul means Bulbul’s nest (‘Ush in Arabic means nest), because the shape is similar to the nest of the bird Bulbul, look at the picture, we shape the dough in same way as the Bulbul builds the nest.

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Source of (Bulbul’s nest picture): Department of Zoology

I mentioned before in ‘Ajineh Mwarraqah, that the dough is available in the markets in Syria, also it is so easy to find Ush Al-Bulbul in the markets.

‘Ush Al-Bulbul is very important in engagement parties, weddings and other celebrations.

There is a sweet in Syria called “’Ush Al-Bulbul”, and that’s different from this one, sweet ‘Ush Al-Bulbul is prepared from Kunafa, and also the shape is similar to the nest, (look at the picture below, this is sweet ‘Ush Al-Bulbul made from Kunafa and filled with whole pistachios).

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Let’s make ‘Ush Al-Bulbul:

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Filling

1. Finely chop onion using knife (don’t use food processor).

2. Prepare meat.

3. Add salt.

4. Add black pepper.

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5. Add 2 tbsp tahini.

6. Add 3 tbsp pomegranate molasses.

7. Add chopped onion.

8. Mix with hand until completely combined (in the picture still need more mixing).

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Dough

To make the dough, go to the post ‘Ajineh Mwarraqah.

Assemble

9. Bring the dough (you can see in ‘Ajineh Mwarraqah, the final shape of the dough), the weight of each piece of the dough is 50 g.

10, 11. Press it.

12. Roll.

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13. Spread.

14, 15, 16. Shape.

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17. Meat is ready.

18. Dough is ready.

19. Add meat.

20. Press meat.

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21. Add pine nuts on top.

Put on an aluminum baking sheet without greasing, and bake until golden brown and the meat is cooked, enjoy with salad or Laban Ayran (yogurt drink).

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‘Ush Al-Bulbul

From: Family Recipe / Servings:
PDF Text Only / Print With Images

Filling

1 large yellow onion, finely chopped

750 g ground fat free lamb meat

Salt

Black pepper

2 tbsp tahini

3 tbsp pomegranate molasses

Pine nuts

Dough

‘Ajineh Mwarraqah

To Serve

Salad

Laban Ayran (yogurt drink)

Filling

Finely chop onion using knife (don’t use food processor).

Prepare meat.

Add salt.

Add black pepper.

Add 2 tbsp tahini.

Add 3 tbsp pomegranate molasses.

Add chopped onion.

Mix with hand until completely combined (in the picture still need more mixing).

Dough

To make the dough, go to the post ‘Ajineh Mwarraqah.

Assemble

BBring the dough (you can see in ‘Ajineh Mwarraqah, the final shape of the dough),the weight of each piece of the dough is 50 g. Press it.

Roll.

Spread.

Shape.

Meat is ready.

Dough is ready.

Add meat.

Press meat.

Add pine nuts on top.

Put on an aluminum baking sheet without greasing, and bake until golden brown and the meat is cooked, enjoy with salad or Laban Ayran (yogurt drink).

Notes and Tips

You can make the dough (‘Ajineh Mwarraqah) in the same day of making this dish, and use the dough fresh and make this dish (a fresh dough is always better) , if you made the dough before and stored it in the freezer so the first thing is to remove the dough from the freezer early in the morning and let it defrost, then use it (please don’t defrost using microwave because the dough will not be good to work with it).

For this quantity of meat we got about 25 ‘Ush Al-Bulbul, so dough needed for this is 25 pieces.

For baking, I used aluminum baking sheet.

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13 Responses to “‘Esh Al-Bulbul”

  1. This is a new dish to me. It looks delicious, and the nest shape is lovely!

  2. This looks fantastic, I really want to try this. I know my husband will totally love this.

  3. You have such interesting dishes here!

  4. Y says:

    I’ve never had this before, but it looks amazing!

  5. Dimah says:

    lisaiscooking: Thanks for vising!

    Heavely Housewife: Thanks for coming by!

    Jessica: Thank you!

    Y : Thanks for stopping by!

  6. Hmmm, Nightingale’s Nest, this sounds so yummy. I knew Syrians are amazing at desserts but this beats any imagination!

  7. Dimah says:

    Nifty Noshing: thanks for coming by!
    I still didn’t post any Syrian desserts, that’s too bad.

  8. Hey Dimah,

    My pleasure!

    I’ve been planning a culinary trip to Syria for a while now. Syria is known as the best place in the Middle East for food and your blog is a true treasure trove of information about it. I get light-headed from excitement just reading your descriptions of delicious Syrian dishes! :)))

  9. Dimah says:

    Nifty Noshing: You are so kind, Thank you very much! I’m glad you like the recipes!
    Welcome to Syria :)

  10. Ammoon says:

    Hi Dima,

    I love your blog. I like this recipe so much. When I was a child, long long time ago haha. I remember that my dad used to buy it for us and we used to love it. I didn’t know that this was the name until few years ago. I’ve done it once last year but my recipe doesn’t have eggs in it. I’ll try your recipe because It’s really worth trying.

  11. Dimah says:

    Ammoon: Thanks for stopping by! let me know if you try it!

  12. hassan says:

    I am cheking a recipe, i found the picture of that recipe in your website but sadly couldnt find that recipe. I want to ask do you any recipe in which we use labneh , honey and dough. I ate that one but cant find any recipe kindly plz help

  13. Dimah says:

    Hassan: Thank you for stopping by my blog! can you be more specific about the recipe? is it a dessert? is it Syrian recipe? how does it look like? which picture on my blog looks like that recipe?

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