Archive for the ‘Syrian Breakfast’ Category

Makdous Al-Bathenjan

September 29th, 2017

This post is related to : Typical Syrian Breakfast

It is the season of vegetables that are main ingredients of many Syrian dishes, one example is Eggplant (Bathenjan in Arabic). It is the time to make Makdous Al-Bathenjan, Mrabba Al-Bathenjan, Mrabba Al-Bathenjan Al-Halabi, and Mkhallal Al-Bathenjan (eggplant pickle).

Makdous Al-Bathenjan is a traditional Syrian dish that goes back generations. It is prepared by stuffing baby eggplants with a mixture of chopped walnuts, ground red pepper, salt and garlic and preserved in olive oil. It is normally eaten with Arabic flat bread as part of the breakfast or supper, or as a snack. Makdous is best made at home.

Let’s make Makdous Al-Bathenjan:

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Labneh

July 15th, 2017

Labneh is made from fresh yogurt which has been well drained to remove all whey. Labneh, a word derived from the word “Laban”, Laban means yogurt. Labneh is popular in Syria, Lebanon and Palestine. Besides being used fresh, labneh is also formed into balls (Arabic for Labneh Balls is Labneh Mda’abaleh), sometimes covered with herbs or spices, and stored in olive oil. It is often eaten for breakfast with bread, cucumber, olives and fresh mint.

Let’s make Labneh.

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To Aleppo With Love – Rghif Mait Franji

January 28th, 2017

“Mait Franji” is the Aleppine name of Tomato paste. “Rghif Mait Franji” is tomato paste wrap, a specialty of Aleppo. When we moved to Aleppo, I started noticing what my Aleppine friends at school used to bring for breakfast/snack and almost every day they had “Rghif Mait Franji”, then it became my favorite. Simple and very delicious.

Let’s make Rghif Mait Franji:

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Mrabba Al-Bathenjan

November 25th, 2016

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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:

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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.

Za’atar Halabi is always a part of Syrian breakfast table. It is eaten by dipping a piece of bread in olive oil first then dipping it in Za’atar. Za’atar Halabi is not used for manakish (only Jordainen, Palestenian, and Lebanese Za’atar are used for manakish).

Let’s make Za’atar Halabi:

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