Archive for the ‘Syrian Breakfast’ Category

Mrabba Al-Bathenjan

November 25th, 2016


This post is related to : Typical Syrian Breakfast

Have you ever thought about making eggplant into Jam? Mrabba Al-Bathenjan (Eggplant Jam) is very popular in Syria. You would be surprised how delicious it is. Today I’ll share the recipe of Eggplant Jam of Hama, and next post will be “Mrabba Al-Bathenjan Al-Halabi” which is the recipe of Aleppo.

Let’s make Mrabba Al-Bathenjan:


To Aleppo With Love – Za’atar Halabi

September 30th, 2016


Aleppo is the famous city of Za’atar, one of the most important blend of any Syrian home’s pantry.
Aleppian Za’atar has a different element from other neighboring countries. It is based on mixture of crushed spices and roasted nuts mixed with sumac and toasted sesame seeds. The blend of ingredients varies from one spice dealer, or ‘Attar to another.

Za’atar Halabi is usually prepared in September, and because it is widely available commercially people do not bother making it at home. In Aleppo, people used to buy Za’atar from Al-Madina Souq which is now destroyed and burnt as result of the war.

Let’s make Za’atar Halabi:


To Aleppo With Love – Mamouniyeh

July 31st, 2016

Dimah - - Mamouniyeh 93 500

Mamouniyeh is a specialty of Aleppo. It is a breakfast dish prepared from semolina, ghee, and sugar syrup, served with cheese and sha’eebiyat. People think that Mamouniyeh named after “Al-Ma’moun” the seventh Abbasid caliph, but according to Encyclopedia of Aleppo, Mamouniyeh was created by “Ma’moun” a person from Aleppo and named after him.

Let’s make Mamouniyeh:


Makdous Al-Bathenjan

April 9th, 2010

Dimah - - Makdous Al-Bathenjan 96

This post is related to : Typical Syrian Breakfast

Makdous Al-Bathenjan is prepared from baby eggplants stuffed with a mixture of  chopped walnuts, ground red pepper, salt and olive oil, the origin of makdous is Syria, and it has become popular in most Arab countries. Makdous is eaten for breakfast, or snack.

To have perfect makdous, you should choose the right type of eggplants and follow all the steps when preparing makdous.

I’ve purchased makdous form the store to compare it with homemade makdous, store bought makdous has a weird taste, it tastes like  pickles and not delicious. I love our homemade makdous because it is a real traditional Syrian Makdous.

This post is about the exact traditional way of preparing makdous, and this is how my grandmother and my mother make it.

Let’s make Makdous Al-Bathenjan:


Laban and Labneh

March 25th, 2010

Dimah - - Laban and Labneh 8

This post is related to : Typical Syrian Breakfast

Laban is the Arabic word for Yogurt, Labneh is prepared from Laban and is known as yogurt cheese, so the word Labneh is drived from Laban.

This post is about the types of Laban in Syria, and how to prepare Labneh.

More pictures with details: