Kibbeh summaqiyah كبة سماقية Kibbeh in sumac sauce are a specialty of Aleppo, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely […]

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 […]

Maqluba (مقلوبة) Maqluba is a traditional dish from the Levant that includes meat, rice, and fried vegetables layered in a pot, which is then tipped over before serving, hence the […]

#throwbackthursday This is the very first dish that Newcomer Kitchen ever sold, back in May of 2016. It was so incredibly delicious, but for some reason hasn't appeared on the […]

  -or- Mahashi Flefleh فليفلة محشي Stuffed vegetables were cherished by the former Ottoman Empire, and they made them popular from the Balkans to the Levant. Pale green young zucchinis […]

or Yakaneh Batata bel Batinjan ( يخنة بطاطا و باذنجان) Potatoes and eggplants are popular ingredients in Mediterranean cooking, whether in Greek Moussaka or Turkish Güveç. Yakaneh is general Syrian […]

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 […]

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 […]

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 […]

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 […]

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 […]