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http://www.syrianfoodie.blogspot.com/
Syrian foodie diaries, stories and delicious recipes.
Another year passed very quickly and Ramadan is here again. Although I am not particularly the religious type, I can't ignore the presence of the holy month. The culinary tradition of Ramadan is incomparable to any time of the year. The whole month i (read full article)
I haven't cooked spinach since I met my wife few years ago. Although it was one of my favourite vegetables to eat as a child, Nada didn't like it so I didn't bothered cooking it. I never questioned what about spinach she didn't like. Then it all came (read full article)
Most of my memories, happy and sad, are related to my teen years and early university. It was the best time of my life. I spent my childhood in Saudi Arabia with my family. I didn't like that place and the whole fifteen years I spent there are like a (read full article)
I was never a fan of fusion cuisine. I am still to try a fusion dish that tastes better or even comparable to its ancestors. Usually it is the flavour combinations that ruins the experience for me.Personally I always found that fusion between two geo (read full article)
When I posted a recipe of my take on the Syrian classic Mufaraket Batata, my friends Rania and Tammam ended up "hotly debating" what makes dish Mufarakeh. Rania objected to me using the name for my version. At the time I thought the dishes (read full article)
Borak, or as commonly known by the Turkish variation of the name Borek, is an umbrella term describing a huge variety of filled pastries eaten in all ex-Ottoman Empire countries. Serbia, Greece, Armenia, Turkey, Armenia and The Levant have some versi (read full article)
I love egg sandwiches in every way shape or form. Mayo, cress, boiled, fried, red sauce, brown sauce... anything with eggs really. The one I love the most is a Syrian one I make. I borrowed a classic Syrian salad usually accompanies Kebab and I tweak (read full article)
Bulgur is a stable ingredient of the East Mediterranean diet for centuries. Romans and Egyptian used to eat it since 1000BC. There is even reference in The Old Testament to the wheat grain. Bulgur is made from durum wheat. The grains are bar-boiled, (read full article)
It is so bloody hot in London. I just came back from work on the underground. I swear the temperature in that train was in the high thirties, low forties. It is been like this for the last three days and it is getting too much for me. My functioning (read full article)
On my last trip to Damascus I went to my favourite Arabic Sweets shop, Alfaisal, to bring back few boxes of sweets to give away to friends and family in London. A couple of boxes in the shop brought back childhood memories and put a big smile on my f (read full article)
Nakanek, or Makanek as known in Lebanon and most Levantine restaurants around the world (maqaniq is an alternative spelling) is a small thin lamb sausage. It uses sweet fragrant spices as opposed to the hot spices used in Sujuk. Pine nuts is an essen (read full article)
The British concept of meat and two veg meals doesn't exist in Syrian, and the rest of the Middle East, cuisine. We don't use vegetable boiled or steamed as a side to the meat. Traditional Levantine cooking uses meat and vegetables cooked together in (read full article)
Like stuffed vine leaves, Moussaka is another ex-Ottoman Empire dish. While most of the people outside the region know the Greek version of the dish, other versions of Moussaka exists in many countries from Egypt, The Levant, Turkey and all the way t (read full article)
I don't know how did I manage to go over a year of blogging without a recipe for Tabbouleh. After Hummus and the inaccurately named Baba Ghanoush, Tabbouleh is The Levant's third biggest culinary export to the world.Like all other dishes that moved (read full article)
The love of stuffed vine leaves extends way beyond the borders of the Levant. People from The Balkans, Greece, Turkey, Iraq, Iran and all the way to Middle Asia enjoys the tiny tangy wraps. I tried to do some research into the dish origin but I found (read full article)
It just occurred to me that it took me a year of blogging to reach 19 Mezze dishes. If I am ever to reach my target of one hundred and one it is going to be years on this rate. I obviously need to do much better. So April is going to be Mezze month. (read full article)
A year ago I sat myself down and started writing. I always wanted to do something about my love of food. I couldn't do it as a job. I loved entertaining people and cooking dinners for friends but I wanted to do something more. I thought about bloggin (read full article)
Today's dish is Kebab Hindi, Arabic for Indian Kebab. The person who invented and named this dish, very clearly, has never been to India, never tried Indian food, never smelled Indian food and never even imagined what Indian food is about.Although yo (read full article)
Desert truffle is a distant relative of the European truffle most of you are accustomed to. They grow in the dry environment of the Mediterranean, Arabian peninsula and North Africa. They mainly grow in the desert parts of these areas and are collect (read full article)
I just came back from two weeks break in Syria. I was planning lots of food research and stories and even a culinary trip to Aleppo. Instead I spent the majority of my time running from the Court House to the Ministry of Health to the Civil Registry (read full article)
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