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Syrian-style cotton candy. Made mainly from flour with a honey syrup called atr (قطر). [5] Bilatat jahanam (بلاطة جهنم meaning "Hell's tile") Made mainly from sugar and flour with a red food coloring [6] Crêpe (كريب) A very thin French pastry with butter and sugar Ghazal al-banat (غزل البنات)
Qarymutah or qrymutah (in Arabic, القريموطة or القريميطة) is a little-known popular dish from rural areas of central Syria, [1] totally vegetarian, consisting of a mixture of bulgur with vegetables and seasonings wrapped in grape leaf.
Helen Corey published The Art of Syrian Cookery in 1962. Years later, she founded a press, called CharLyn Publishing, which then published her second major cookbook, Helen Corey’s Food From Biblical Lands in 1989, followed by Healthy Syrian and Lebanese Cooking in 2004. [8]
Sheikh al-mahshi (شيخ المحشي Arabic pronunciation: [ʃeːx.al.maħʃi] 'the Chief of fillings'), sheikh el mahshi or shexmahshi (Kurdish) is a popular dish in the Middle East consisting of zucchini stuffed with minced lamb meat and nuts, bathed in a yogurt sauce (the original) or tomato sauce (derivative).
A Syrian meal, with makdous at the lower left of center. Continuing clockwise are a salad, hummus, haloumi and baba ganouj, with pita bread partially visible at the upper right corner. Makdous ( Arabic : المكدوس or sometimes المقدوس ) is a dish of oil- cured aubergines .
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According to Chef Nisha Vora, recipe creator and author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes, “this is the ultimate winter comfort food.” And as far as ...
Kibbeh safarjaliyeh or kibbeh bi'safarjaliyeh (sometimes kubbah), (Arabic: كبة سفرجلية) is a dish of Syrian cuisine that consists of lamb or beef chunks as well as kibbeh in safarjaliyeh, a broth consisting of quince, pomegranate juice, pomegranate molasses, and beef broth. [1] It is a variation of kibbeh, a common dish in Levantine ...