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 […]
Auzy with Beef أوزي A decadent and luxurious meat pie from Damascus, auzy combines a filling of spiced ground beef (halal), rice and peas with rich almonds and pines nuts that have been fried to golden in butter, all wrapped in a buttery phyllo pastry shell and baked to until crispy. Auzy with Mushrooms أوزي […]
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 […]
An all-day, family-friendly cooking workshop on Family Day! in 2016, The Depanneur reached out to the Syrian newcomer community and has been delighting in the delicious results ever since. Our Newcomer Kitchen project has become something of a local sensation, serving up 50 meals of traditional Syrian home cooking every week. In that time, many […]
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 […]
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 winter soup is […]
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 […]
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 cubes of lamb. Similar to North African tagines or Persian khoresh, it is redolent with warm spices and sometime enriched with some melted ghee before […]
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 France to Greece to Egypt has their own version of a simple and satisfying meal of roast chicken and potatoes; Syrians like theirs with lots […]
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 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 […]
