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http://www.syrianfoodie.blogspot.com/
Syrian foodie diaries, stories and delicious recipes.
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)
Mufarakeh is another one of these generic names of various vegetable dishes. They share very little between them some are vegetarian like Mufaraket Kusa (courgettes mufarakeh), some use eggs, and some are cooked with ground meat like today's dish Muf (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)
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)
If you were intrigued with my sujuk recipe, but didn't know what to do with it, I will tell you my favourite way to use it.Toshka is originally an Aleppian recipe. It is made with Arabic flat bread stuffed with kebab meat and de-salted white cheese. (read full article)
Sujuk is another type of sausage introduced to the Syrian cuisine through the Armenian community. It is a strong tasting spicy sausage made usually from fatty beef mince or mixed beef and lamb. Similar versions with similar names are common in Turkey (read full article)
Thia is my first crack on making sweets for the blog. I am not a desert kind of cook. And I am not a good baker even. This partly because I have some kind of mental illness preventing me from following recipes. I just can't help to change any recipe (read full article)
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