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http://www.syrianfoodie.blogspot.com/
Syrian foodie diaries, stories and delicious recipes.
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)
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)
Mortadella is not something you would normally associate with Middle Eastern Cuisine. Firstly it is pork. Secondly it is Italian. So how come it featured on my Syrian food blog?Well first things first, our mortadella is not pork although the pork var (read full article)
As I mentioned in my previous post my mother side of the family comes from Chechnya, a tiny nation in the North Caucasus Mountains. The geographical nature of the area as well as two hundred years of on and off wars and independence attempts from Rus (read full article)
In preparation for the release of Terminator 4 Movie (I am a big fan) I made my poor wife watch the the first three movies within one week (we managed two so far, one to go) so we can go to watch it together in the cinema.The sight of Linda Hamilton' (read full article)
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