Majaddarat Bulgur مجدرة برغل

Khyar Belaban خيار بلبن

Kaak bel Ajweh كعك بالعجوة

[beef] Maldoum ملضوم
When researching this dish, I found a lovely description of it on the blog of Tony Tahhan, a Fulbright scholar who has spent time studying the food culture in Aleppo.

“One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between neighbourhoods, and even families. A series of handfuls and pinches that, when executed properly, lead to extraordinary meals. One of the dishes that exemplifies this culinary ingenuity is called maldoum (ملضوم), an incredibly delicious layered meat and eggplant dish. The classic way to prepare this dish is over a grill, where you alternate meat patties and eggplant slices on a skewer. When the dish is prepared over the grill, it is called, kabob banjan (كباب باذنجان). But if you don’t have access to a grill, you can prepare kabob banjan in the oven, and call it maldoum.”

Maldoum can be found in kitchens from Turkey to Lebanon; this is a more rustic, summery version of of the dish, that take advantage of the lovely local eggplants, peppers, zucchini and tomatoes that are in season. All the sliced vegetables are traditionally arranged in attractive layered patterns in a large shallow round pan before baking.

[vegetarian] Maldoum ملضوم
The same dish, but with more veggies, no meat, and a generous splash of olive oil.

Both come with a side of Majaddarat Bulgur مجدرة برغل
Well known in many Syrian villages, this staple dish of bulgur, lentils and onions is highly regarded for its nutritional value and health benefits. In Syria, lentils, with their high iron content, are sometimes called the “meat of the poor” ( المجدرة لحم الفقراء); or “nails for your knees” (المجدرة مسمامير الركب) in the sense that they help keep you on your feet for a long time. In majaddarat, brown lentils are boiled then bulgur is cooked in the broth. While it cooks, sliced onions are slowly caramelized in olive oil until crispy and then the flavoured oil is added to the lentil-bulgur mix. The finished dish is topped with the fried onions.

Khyar belaban خيار بلبن
Much like tzatziki, it’s well-known Greek cousin, this combines cool yogurt with garlic and cucumbers, but the addition of mint makes for an especially delightful, cool and refreshing summer salad.

Kaak bel Ajweh كعك بالعجوة
Delicious, date-stuffed cookies flavoured with vanilla, anise, sesame seeds and mahlab, a spice derived from cherry kernels that imparts a lovely marzipan aroma. These cookies are popular in Lebanon around Easter, where they are known as “Crown” cookies, their ring shape are thought to evoke Jesus’ crown of thorns.

$20 +HST