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http://www.syrianfoodie.blogspot.com/
Syrian foodie diaries, stories and delicious recipes.
I haven't cooked spinach since I met my wife few years ago. Although it was one of my favourite vegetables to eat as a child, Nada didn't like it so I didn't bothered cooking it. I never questioned what about spinach she didn't like. Then it all came (read full article)
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)
Bulgur is a stable ingredient of the East Mediterranean diet for centuries. Romans and Egyptian used to eat it since 1000BC. There is even reference in The Old Testament to the wheat grain. Bulgur is made from durum wheat. The grains are bar-boiled, (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)
Just a quick post today to share with you a recipe I didn't cook for years and years. It wasn't one of my favourite dishes growing up but I have been craving it for the last two weeks. Finally I managed to cook it yesterday.Today's dish is Mnazalet Z (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)
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)
The other day I finished work quite late and my wife was working from home and very busy. We were starving so I wanted something quick but I wasn't in the mood for a take away. I wanted something that tastes of home. So I went to tesco on my way back (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)
One of the misconceptions I come across when I speak to people about Syrian cuisine that we must eat loads of couscous. When I mention that Syrian cuisine is a Mediterranean cuisine, some people here in England automatically assume that we share the (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)
The most common question I get asked on my blog is "Where can I buy such and such ingredient in London?". Another common theme of discussion is "I want recipes with ingredients I can buy from my local supermarket". Fair enough but (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)
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)
Today I discovered the world's fastest falafel maker (and possibly the busiest, check how many sandwiches are ready to go). It takes this guy less than 5 seconds to make the sandwich. Amazing stuff!The shop is somewhere in Aleppo. I need to find it (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)
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