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 […]
Tabakh Rohoo (طباخ روحو) The cold winter months are the time to break out the luscious, slow-cooked comfort foods like this delicious tomato-based eggplant stew with zucchini, potato and small […]
Jaj Batata bil Foron جاج و بطاطا بالفرن Potatoes have become part of the comfort food repertoire all over the world, and the Mediterranean is no exception. Everywhere from […]
El Rgaga الرقاقه أو المكامير El Rgaga (aka Al Makameer) is a traditional dish from the countryside around Daraa, a city in the southwest of Syria near the border with […]
Bulgur Bandoura برغل ببندورة Bulgur, whole wheat that has been parboiled, dried and then cracked, is one of the very nutritious staple grains in Syrian cuisine. It comes in a […]
Mahashi Bialllahma محاشي باللحمة -or- Mahashi Nabatia محاشي نباتية Stuffed vegetables were cherished by the former Ottoman Empire, and they made them popular from the Balkans to the Levant. Pale […]
Fatteh Djaj فتتة جاج 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 […]
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 […]
Sayadieh صيادية Fish and seafood is something of a rarity in Syrian cuisine, but it does appear in the specialities of areas along the Mediterranean coast in the East. In […]
For this very unique speciality of Aleppo, I found this lovely summary by food blogger Corinne Mossati: "The people of Aleppo have a shared passion. Not only do they pride […]
