If you like dipping then this is your ultimate dish! Three layers of mutabal, tomato stew and parsley that blend in your mouth with a unique flavor.
Category: Recipes (page 4)
Eggplant Pickles
Bored with your everyday traditional dill pickles? Try eggplant pickles with a texture and garlicky flavor like no other. Eggplants are boiled and stuffed with garlic and red pepper before they are fermented.
Roz Bhaleeb (Rice Pudding)
Indulge your senses in this cool smooth creamy dessert. Rice is cooked until completely done to thicken milk. The mixture simmers to attain a perfectly smooth texture. Rose water will add a mysterious heavenly touch.
Ojji (Syrian Omelette)
Crunchy from the outside, chewy from the inside, this is Syrian ojji/omelette. Traditionally made with parsley, yet you can use spinach or zucchini or your favorite veggie. Syrian oftentimes eat it with Addas bi Husrem (Lentil parsley soup).
Mutabal Shawandar (Beet Dip)
A dip with a vivid color enough to cheer any table and satisfy any taste. Very simple yet subtle flavor by combining beet, garlic, lemon and tahini.
Hamid w Toom (Lemon garlic dip)
A very tasty dip/vinegrette that is indispensable with chicken and fish dishes, especially grilled one. Syrian like it with lots of garlic, but you can control the amount of garlic added.
Tarator (tahini dressing)
The most important dressing for Syrian sandwiches. Simple to make and keeps well. Add it to grilled meat, fried veggies, falafel and shawerma.
Laban bikhyar (cucumber yogurt salad)
A cool easy salad fit for summer days and hot dishes. You can control its thickness by slowly adding some cold water. It tastes best when cool, so take it outside the refrigerator and set aside for 5-10 minutes before serving.
Abou Bastai (Zucchini Tomato Stew)
An easy yet delicious dish full of flavor, perfect for those days when you have little time but big appetite! Zucchini is cooked with tomato and some ground beef and served with peppered rice.
Ater (Syrup)
Ater is a sweet syrup that is scooped over many Syrian desserts such as Baklawa (Baklava), Harisi (Semolina cake), and atayef. It is often flavored with mazahr (orange blossom water) or maward (rose water).