syrian

Kibbe Mushroom

September 2, 2010

Kibbes are our version of little meatballs, and are a staple in the Syrian household. We cook them with peas, cherries, sour soup and many other savory dishes. Let’s just say it’s not Friday night without a kibbe (or many) at the table. Now don’t confuse these little kibbe meatballs with the bulgur-shelled and meat-stuffed [...]

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Syrian Style String Beans with Tomato

July 20, 2010

Lucky me, I picked up some string beans from my CSA yesterday, and now I know what I’m going to break my fast on tonight! They’re just what I need after a full 25 hours of not eating; a light dinner (and a lot of fluids) instead of a feast that will make me feel [...]

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Mejadra, or Rice and Lentils

July 18, 2010

* It is customary to eat lentils in a time of mourning, based on the food that Yaakov cooked when Avraham died. (Another customary mourning meal is a hardboiled egg with a loaf of bread, which symbolizes the circle of life.) Rice and lentils is a popular Syrian dish. It’s often served as a weeknight [...]

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Baklava

March 8, 2010

When Ricky gave me a package of phyllo dough that he had defrosted and forgot to use, I brought it over to my sister’s house so we could make baklava together.

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Hameen, or Baked Chicken and Rice

January 8, 2010

While looking through a Syrian cookbook, I came across a dutch oven recipe for hameen, a dish that required a whole chicken, 5 hours, and long-grain white rice. It sounded delicious, but I definitely had to switch it up a little bit. This recipe is pretty simple and the ingredients are all really basic, and [...]

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Cooking Yebra

December 14, 2009

We taught you how to roll and freeze the yebra, and I’m sure you were eager to know how to actually cook at eat it…well here’s one way to do it! Yebra is definitely a Syrian favorite. We eat it with sweet sauce, sour sauce, meat filled, and with rice and chick peas inside (a [...]

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Rolling Yebra

December 7, 2009

Yebra, or stuffed grape leaves, is a traditional Syrian food that can be prepared in a few different ways. But before you can eat it, you have to actually stuff and roll the grape leaves with hashu (there’s a pareve version, too). To make a whole 16-oz. jar of grape leaves, you need to double [...]

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Bizir, or Toasted Pumpkin Seeds

November 5, 2009

Bizir is the Arabic name for toasted pumpkin seeds. I’m not sure what the correct English spelling is; it can just as easily be bizid or bizit. There isn’t really a letter in the English language to substitute for the sound I’m trying to make, but it’s pretty much a combination of those three. Anyway, [...]

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