Archive for the ‘Syrian Ingredients’ Category

To Aleppo With Love – Dibs Al-Fleifleh Al-Halabiyeh

May 31st, 2016

Dimah - http://www.orangeblossomwater.net - Debs Al-Fleifleh Al-Halabiyeh 94 500

Dibs Al-Fleifleh Al-Halabiyeh is red pepper paste made from Aleppo Pepper (a variety of Capsicum annuum). It is prepared in summer (July and August). Dibs Al-Fleifleh Al-Halabiyeh is widely used in Syrian Cuisine especially in Aleppo. it is used in many recipes such as Manaqish as you see in the picture, Kibbeh Naiyeh Bi-Zeit Az-Zeitoun, Itch, Bathenjan Mshattah, Mhammara, Lahm Bi-‘Ajin, and others.

Let’s make Dibs Al-Fleifleh Al-Halabiyeh:

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To Aleppo With Love – Al-Bhar Al-Halabi

February 27th, 2015

Al-Bhar Al-Halabi (Bhar Al-Daqqah Al-Halabi) is Aleppine seven-spice mixture which belongs to Aleppo city. Bhar means “spices”, Halabi means “From Aleppo”, Aleppo in Arabic is “Halab”, and “Halabi” is derived from “Halab”. Al-Bhar Al-Halabi is widely used in Aleppine dishes.

Let’s make Al-Bhar Al-Halabi:

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Mkhallal

November 18th, 2013

Dimah - http://www.orangeblossomwater.net -Mkhallal 1

Mkhallal is the Arabic word for pickles. Today’s post is about how to make:

1- Mkhallal Al-Fleifleh (Pickled Green Pepper)

2- Mkhallal Al-Khiar (Pickled Cucumber)

3- Mkhallal Al-Khiar Beth-Thoum (Pickled Cucumber, flavored with garlic)

4- Mkhallal Al-Qethaa’ (Pickled Armenian Cucumber)

5- Mkhallal Al-Shawandar (Pickled Beets)

6- Mkhallal Al-Left (Pickled Turnips)

7- Mkhallal Al-Malfouf (Pickled Cabbage)

8- Mkhallal Al-Zaher (Pickled Cauliflower)

Let’s make Mkhallal:

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Dibs Ar-Remman

January 1st, 2013

Dimah - http://www.orangeblossomwater.net - Debs Ar-Remman 97

Dibs Ar-Remman (pomegranate molasses, Dibs is the Arabic word for molasses, Remman is the Arabic word for pomegranate), it is very important ingredient in middle eastern cuisine. This post is about how to make pomegranate molasses exactly like the traditional way, this is how my grandmother makes it.

Happy New Year, everyone!

Let’s make Dibs Ar-Remman:

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Waraq Al-‘Enab

April 17th, 2010

Dimah - http://orangeblossomwater.net - Grape Leaves 9

Waraq Al-‘Enab or Waraq Al-Dawali means Grape Leaves.

In Syria, grape leaves are used in two dishes:

Yalanji: Grape leaves stuffed with rice and vegetables, served as appetizer. I posted the recipe last year.

Yabraq: Grape leaves stuffed with rice and meat, cooked in lemon juice, served as main course. I’ll post it next.

Before the post “Yabarq”, I preferred to write this post about grape leaves, so that will give you some information about the preparations of grape leaves.

Grape leaves are used fresh in their season (April, May and June), or stored in the freezer for winter use. This post is about:

How to Use Fresh Grape Leaves?

How to Store Fresh Grape Leaves in the Freezer?

More pictures with details:

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