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Syrian foodie diaries, stories and delicious recipes.
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)
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)
Before I posted my fried cauliflower recipe I was sure if I should post it or not. I didn't think people will be that interested in some fried vegetables recipe. Because I liked that dish so much I decided to go ahead and post it. I will have to say (read full article)
I decided to use the name Hummus with Meat for this dish rather than the name used in Levantine restaurants here in London, "Hummus Kawermah". Kawermah (or awerma or qawerma) is an almost extinct form of preserved meat while the topping of (read full article)
Today's dish is simply deep fried cauliflower. Deep frying vegetables is a unique method of Levantine cuisine ... I wrote the last sentence and immediately realised that it is not that unique. I just remembered Japanese Tempora Vegetables and Indian (read full article)
Today's main ingredient is Sujuk, Lebanese style this time as opposed to the Damascene version I posted a recipe of couple of months ago. I talked a lot about sujuk at that time so I will not repeat the whole thing to avoid boring you away.Sujuk is a (read full article)
This dish is not a traditional Syrian mezze. It made its way onto the menu of few Damascene restaurants in the last few years. Travel guides favourite, Lailas, serves a version of this dish that was much appreciated by ABC reporter on her visit to Sy (read full article)
Brasia is Syrian for Leek. Baby leek to be precise as large leek as we know it in Europe is almost non-existant in Syria.Today's dish is one of a large group of vegetable based "in oil" dishes. In Syria and the rest of The Levant, most vege (read full article)
Although the salad market in Syria is dominated by Tabouleh and Fattoush, many others are making presence. In restaurants in Syria people will order one of the many other options available on the menu. Olive, rocket and zaatar salads are as popular a (read full article)
As I mentioned on this blog before, Pomegranate molasses is really fashionable these days. Not only here in England but in Syria as well. People are discovering more ways to use it and they are adding it to more and more dishes. The molasses add a ni (read full article)
This is the last of my Armenian themed posts.Pastirma is a spicy air-dried beef eaten in Syria mainly as part of a mezze spread. I am not sure if it is originally Turkish or Armenian as both nations lay claim to it, but it was brought to Syria and Le (read full article)
In the small world of foodies, food writers and food bloggers restaurants come into fashion very quickly and some times they disappear as fast. On occasions this "sudden" popularity is a result of a well organised PR drive, just check the s (read full article)
This dish is a favourite of mine. It has two of my favourite ingredients chicken livers and pomegranate molasses. It is a great dish for people who are not so sure about liver, the sweets and sour pomegranate molasses takes away the edge of liver fla (read full article)
To most people Tabouleh is the queen of all Leventine salads, and I can understand why. Tabouleh looks sophisticated, tastes sophisticated, takes hours to chop all that parsley and uses that super-cool in-fashion ingredient Bulgar. To me a much simpl (read full article)
I am sure everyone of you have their own Hummus recipe so I am not going to give you mine. In our household my wife is the hummus specialist, so I will leave you with her for the perfect Hummus.Hello everybody, my husband has kindly allowed me a gues (read full article)
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