Archive for the ‘Syrian Breakfast’ Category

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:


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.

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:


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: