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http://www.syrianfoodie.blogspot.com/
Syrian foodie diaries, stories and delicious recipes.
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)
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)
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)
Last night I stumbled upon some of the most original cooking videos I have seen. They are made by 7aki7aki a Syrian student in France somewhere, may be Paris judging from her other videos. She is originally from Homs a small nice city north of Damasc (read full article)
In the traditional Syrian households, kitchen is the woman territory. Dad brings the food, mum cooks the food. I like to believe that this family module is changing. More and more family are breaking this rigid structure, may be very slowly but conti (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)
When I was a young child I was such a fussy eater. Nothing I liked more than a warm plate of vermicelli rice with some yoghurt. My mum ,understandably, was not that keen on such a diet and she kept trying with me to eat different stuff. I am so glad (read full article)
Today's dish is Lahmeh bil Saniyeh, which literally translates to Meat in a Tray. The dish, surprise suprise, is meat spread in a tray and baked in the oven. Very imaginative naming on our behalf! Some people have another equally creative name for th (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)
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)
Lentil soup is a must on Rmadan table in most Arabic countries. It is a perfect start .... (Deja vu! I feel I started all my Ramadan specials with the same sentence but to be honest what makes these dishes relevant to Ramadan is the same thing; soft, (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)
Fatteh is a favourite of Levantine people in and outside Ramadan. In its simplest form fatteh is shredded bread soaked in stock with some kind of topping. There are variations of Fatteh or similar bread based dishes all over the Middle East. In Ramad (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)
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)
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)
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)
The Guardian has recently published few credit crunch recipe specials. They got couple of celebrity chefs to cook two course meal for two under a fiver. They got so much flak from readers that the recipes were unimaginative, expensive, unhealthy ... (read full article)
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