Freekeh فريكة Freekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn, […]
Shamborak شمبورك Probably the ancestor of every meat pie in the Western world. Thin, yeasted wheat flour dough is stuffed with a mixture of cooked onions and halal ground beef spiced with black pepper, and then baked into a self-contained parcel, much like a panzerotti or calzone, making it a popular street-food snack. Shamborak شمبورك […]
Fatteh Djaj فتّة الدجاج Fatteh (فتّة meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt, Palestine, Lebanon, Jordan and Southern Syria, but uncommon further North. This dish is so closely associated with Syrian food that it […]
El R'gaga (الرقاقه أو المكامير) El R'gaga (aka Al Makameer) is a traditional dish from the countryside around Daraa, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests, groups of neighbourhood women get together and make a big batch. Many layers of thinly […]
Kabsa كبسة Kabsa is a family of rice dishes believed to have originated in Saudi Arabia, where it is commonly regarded as a national dish. It can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس), and also in Jordan, Palestine and Southern Syria. These dishes […]
Shorbat Silq Bis Adas شوربة سلق بعدس Lentils have been an essential part of the Levantine winter pantry (mouneh) since biblical times; indeed, Esau allegedly forfeited his birthright to Jacob for a bowl of lentil soup – one possibly not all that different than the one we are making tonight. This hearty soup is a […]
Shishbarak شيش برك Almost every cuisine in the world has their comfort food dumplings, and Syria is no exception. A soft dough is handmade from flour, salt and water and filled with cooked onions, olive oil, halal ground beef, salt and pepper and then baked. A thick, tangy yogurt sauce is prepared by cooking strained […]
Molokhia ملوخية Molokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. While a popular dish throughout the Middle East, it is virtually unknown in North America. It’s based on the leaves of the jute plant (the same one that produces jute fibre for rope & […]
Our last Newcomer Kitchen meal of 2017! Mosakett Batinjan bil Lahmeh (مسقعة باذنجان بالحمة) Eggplants and tomatoes are at the heart of many wonderful Levantine dishes. This dish, a flavourful eggplant stew with green peppers, chickpeas and beef meatballs is a relative of Greek Moussaka or Lebanese Maghmour. Mosakett Batinjan ( مسقعة الباذنجان ) The […]
AND WE'RE BACK! Newcomer Kitchen is now on WEDNESDAYS! Harraq Esbaoo حراق اصبعو A very old and well-known dish in Syria, the name translates “burning his finger”. The notion is that the dish is so delicious, that diners can’t resist going for it before it cools, so they burn their fingers. Lentils and fresh, hand-cut […]
A romantic choice from the ladies of Newcomer Kitchen especially for Valentine's Day... For this very unique dish from Aleppo, I found this lovely summary by food blogger Corinne Mossati: “The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their […]
