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http://www.syrianfoodie.blogspot.com/
Syrian foodie diaries, stories and delicious recipes.
If you have been following my blog for some time you must have noticed that Syrian cuisine, especially in Damascus, is very light on the spice side. In many many dishes salt and pepper, or allspice, is the only seasoning. We make up for this by using (read full article)
Halloween is here and pumpkins are everywhere, in supermarkets, on TV, and all over the blogosphere! I am one of the people who get irritated by Halloween for some reason I don't know. May be the commercial nature to Halloween celebrations. May be I (read full article)
I couldn't find a credible story of the origin of the name of this dish but I can come up with story and I am sure I will not be that far from the truth. Dawood is Arabic for David and Basha is a Turkish Ottman class title equivalent to Lord (the act (read full article)
Sambousek is one of these words that is very widely used but it doesn't have a specific meaning. In essence it is meat filled pies served as a starter, part of mezze spread or a side dish. Every one uses the word to refer to a different type of these (read full article)
Gastrogeek, a fellow food blogger, published a recipe of Bengali Moussaka. A small discussion followed her post confirmed a long standing theory I have that people outside Damascus, Arabs and Westerners alike, don't know the difference between Mutaba (read full article)
Mutabal and Baba Ghanoush are the two most common recipes I get asked about, so I decided to re-publish how to make Mutabal in a proper recipe post rather than my previous "scientific paper" post. Along with Hummus, this is the most common (read full article)
Don't confuse this with Mutabal. I invested hours of my life researching the two dishes and I hope I managed to clear the question as which is which. Again I do apologise for repeating this recipe but as with Mutabal this is a very common question I (read full article)
Aleppian cooking differs significantly from that of Damascus and the rest of Syria. Aleppian food is far more exotic and richly flavored. Historically Aleppo was a flourishing commercial centre and with its location on the Silk Road ingredients, spic (read full article)
Historically Damascene houses apart from few exceptions didn't have ovens and most of the cooking was done on cookers. Because of that there is very few baked dishes in classical Syrian cooking. These dishes were cooked in communal ovens. There was o (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)
If you a vegetarian look away now!!Today's mezze dish is Kebdeh Mtajaneh. Kebdeh means liver and Mtajaneh means cooked in a Tajine which is totally bizarre since we don't have tajine in Syria either physically or even as a cooking concept, but here w (read full article)
I have no idea what the word Mnazaleh means. There is two dishes called Mnazaleh this one and a little known (and far less tasty) cousin Mnazaleh be Ahmar. Aswad means black as the dish is made of black aubergine while Ahmar means red and the dish is (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)
Muhammara is one of the most popular mezze dishes and one of the most distinct flavoured. This dish is originally from Aleppo, they love their peppers there. Even a type of pepper is named after the place Aleppo Pepper. The main ingredient in Muhamma (read full article)
Although we Syrians invented pasta (I am no food historian, but every time I read an article about pasta it says that Arabs invented pasta and introduced it to Italy, and if an Arab invented it he must have been Syrian) our traditional use of pasta i (read full article)
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