Archive for the ‘Syrian Cooking’ Category

Fattet Hummus Bet-Tehineh

July 31st, 2019

Fatteh or fattah is an Arabic dish that uses pieces of toasted or fresh flatbread as a foundation upon which various ingredients are added on top.

Fatteh can be made with chickpeas (Arabic: Fattet Hummus), or with chicken (Arabic : Fattet Dajaj), or with eggplants (Arabic: Fattet Makdous).

Fattet Hummus has different types:

Fattet Hummus Bel-Laban: it is made by layering crispy flatbread, topped with yogurt sauce, then topped with chickpeas.

Fattet Hummus Bet-Tahineh: is made by layering crispy flatbread, topped with Hummus Bet-Tehieh (Chickpeas blended with tahini, lemon juice, garlic and salt). This is a specialty of Hama, so it is also called “Fattet Hummus Hamwiyeh”.

Fattet Hummus Bez-Zeit: dried chickpeas are cooked in water until tender but not mushy. Then in a blender the sauce is prepared (put in blender chickpeas cooking water (the water which was used to cook the chickpeas), garlic, baking soda, salt and blend, then slowly add olive oil until the mixture turns into white in color, this mixture is called “Faqseh”). Then the fatteh is prepared by layering crispy flatbread, topped with chickpeas, then topped with Faqseh. Garnished with cumin. This fatteh in Damascus is called ” Tesqieh Bel-Faqseh”.

Fattet Hummus Helweh: is made by saute onion in ghee until transparent, then cooking the onions in chickpeas cooking water. Then the fatteh is prepared by layering crispy flatbread, topped with the onion with the cooking water, then topped with chickpeas, and heated ghee is added at top. This is a specialty of Hama.

Today’s recipe is Fattet Hummus Bet-Tehineh.

Let’s make Hummus Bet-Tehineh:

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Fattet Qamar Ad-Din

July 31st, 2018

Qamar Ad-Din is dried apricot paste, the origin of Qamar Ad-Din is Syria. Qamar Ad-Din is used with various recipes such as Sharab Qamar Ad-Din, Fattet Qamar Ad-Din, Mhlabiyeh (Qamar Ad-din Pudding) and Nqou’eiyeh (Qamar Ad-Din cooked with rice).

Fattet Qamar Ad-Din is Sharab Qamar Ad-Din eaten with crispy flat bread, a specialty of Hama and Aleppo. In Aleppo, it is named Mariset Qamar Ad-Din. It is an easy recipe, a simple dish, yet delicious. Eaten in summer as breakfast, lunch or snack.

Let’s Make Fattet Qamar Ad-Din:

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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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